Nolan Calisch

This week, the Mercury’s arts section published a story about storytelling (and ice cream). The takeaway is that Jared Goodman, of the ice cream pop-up Morgan St Theater, has been awarded a RACC grant to put on six ice creamy and composed dessert-paired shows detailing what it’s like to almost lose and to reconnect to one’s Jewish roots and traditions. And, our drinks section published a rundown of Portland’s newest restaurant/bars: Anchoi, Avid Cider Co., Hey Love, and Bantam Tavern—the latter of which is (rightly) described as “the best (if not only) option for casual, comfortable, and thoughtful cocktails northwest of the Pearl.”

Sad news from the O: The Woodsman Tavern, Duane Sorensen’s celebrated Division Street restaurant, is closing its doors at the end of December, so now’s the time to order a bucket of fried chicken and a small-batch bottle of Bloody Mary. But here’s the kicker: A few days later, the paper reported that Tasty n SonsJohn Gorham is moving out of his original N Williams digs and into the old Woodsman spot, which will operate under the banner, Tasty n Daughters. (If that sounds weird, Gorham and his business partners have six daughters between them and zero sons.) No word from the paper on who’ll move into the old Tasty space in the game of musical chairs.

PoMo took a sneak peek at Bella’s Italian Bakery & Market, which opened over the weekend in Lents. The bakery comes courtesy of Michelle Vernier, a former Paley’s Place and Imperial pastry alum, who is aiming to churn out ciambella, sandwiches on homemade bread, and fresh fried cannoli every morning and afternoon, Tuesday to Sunday.

Willamette Week had the news that Portland Brewing has closed its NW Portland kitchen to refocus on brewing its line of beers; and, thanks to new vegan eateries Rabbits Cafe and Tiny Moreso, the weekly makes a convincing argument that this new “wave of restaurants treat vegan food less like a novelty and more like a cuisine of its own.” Finally, the paper reported that Blue Star Donuts is, per usual, handing out free donuts this Friday to celebrate moving out of its old Hawthorne storefront and into its new shop on Division. So go get your free donuts!

And speaking of Blue Star, its old Hawthorne shop has found a new leasee: According to Eater, Hawthorne-born food cart Fried Egg I’m in Love will post up in the old Blue Star spot sometime in the next couple of months. In other Eater news, there’s a pair of new pop-ups you might want to put on your radar: Wanna Fight, which makes smoked Jell-O shots and grits loaded with oxtail ragu and American cheese, and Secret Sauce, a new vegan concept that’s operating out two nights a week out of the new Hunnymilk brunch space on W Burnside. Finally, the website tickled a few details out of Kimberly and Vitaly Paley about their new Dossier Hotel restaurant—namely that it’ll be called Rosa Rosa and that the still-developing and closely guarded menu, will draw on the tastes of Russian, Georgia, and Turkey.