Happy Friday, everyone! Here’s a couple of quick PSAs to get you started on your long (possibly cannabis-fueled) weekend.
First things first: The Mercury’s Pizza Week 2018 is drawing to a close this weekend, so this is your last reminder that Saturday’s the final day to take advantage of $2 slices at 34 pizzerias scattered across town. Good timing, too. As the week kicked off, Food & Wine named Portland “America’s Next Great Pizza City.”
And speaking of screaming food deals: The new Taco Pedaler in the old Pollo Norte space on NE 42nd is celebrating its grand opening today, and to thank you for your patronage, it’s giving away one free taco to the first 100 eaters who step up to the counter. RUN.
Chef Swaps: Right now, several kitchens are getting the proverbial shakeup. Here’s what’s new: As Eater <a href=”https://pdx.eater.com/2018/4/10/17219490/corzetti-verdigris-johnny-nunn-trevor-payne-opening-chef
“>reported last week, Verdigris‘ Johnny Nunn is replacing himself with former Tanner Creek Tavern chef Trevor Payne while he focuses on his new Italian joint, Corzetti. Replacing Payne is Nel Centro-by-way-of-Napa Valley chef, Jeff Larson. Also, per Eater, Farm Spirit’s Aaron Adams has promoted his understudy, Kei Ohdera, into the executive chef’s role while he focuses on the business model. And PoMo reported that Scott Dolich has stepped back into the kitchen at Park Kitchen following the departure of David Sapp.
This week, our crack reporting team signaled that the workers at a second Burgerville, this one in Gladstone, has voted to have the National Labor Relations Board recognize their workers’ union, too. The plot thickens. Also in this week: Our critic, Andrea Damewood, <a href=”https://www.portlandmercury.com/last-supper/2018/04/18/19820778/is-eating-activated-charcoal-safe
“>took a deep enough dive into the current “charcoal is a natural detoxer, which is why we’re adding it to some of our dishes” craze that seemed to have gripped Portland restaurants in its grubby grasp. Her takeaway? After interviewing a naturopath and a professor, Portland’s charcoal-mania is a trend that should and will eventually pass because, according to the professionals, adding charcoal to foods and drinks is quite likely misguided.
Everyone seemingly reported on the opening of Canard on Monday, but only one outlet—the Oregonian—has the backstory behind chef Gabriel Rucker’s new White Castle-inspired sliders. The secret? Blending French onion soup into the patties. The paper also <a href=”http://www.oregonlive.com/dining/index.ssf/2018/04/historic_meriwethers_to_close.html
“>broke the news that literal family farm-to-table restaurant Meriwether‘s is closing after it feeds Portland’s moms on Mother’s Day. But don’t get too sad too fast: The newspaper says the owners will be redeveloping the site by constructing a five-story building in the Meriweather’s parking lot—and capping it with a more modern (but still rustic) rooftop restaurant.
Willamette Week reported that Chapel Hill, the new bar from Church’s Steve Cook and his pal, Craig Ericson, is on the cusp of opening sometime very, very soon on the 4800 block of SE Hawthorne.
Wrapping up the news, Eater <a href=”https://pdx.eater.com/2018/4/19/17257764/buckman-public-house-closed-revolution-hall
“>reported that Buckman Public House appears to have closed less than a year in. According to its account, the 300-seat bar and restaurant inside the newly refurbished Washington High School has deleted its website and social media presence. Finally, the site had the first look at the menu—and the space, itself—of Il Solito, the new Matt Sigler-led Italian restaurant that replaces Pazzo, which, until now, had operated for two decades downtown.