There are a few address in Portland, that are notorious for failed restaurants. Think the old Zefiro space. A reader asks, “Do you believe that a space’s history (particularly if it has a so called ‘hex’ or has been home to many failed ventures) can be overcome by a talented chef and/or great food? Are Portlander’s capable of forgiving a space or neighborhood its misgivings?” What do you all think? The Zefiro space has incredible foot and auto traffic, yet no one else has managed to make a go of it. On the other hand, I’m told there were 3-4 restaurants that failed in the Higgins space before its current incarnation. I thought I’d post the question here, and let you all ponder it.
When Kevin Ludwig, bartender at Park Kitchen won our poll for Best Bartender, someone mentioned he was planning on leaving his current job and opening his own place. I’ve been sitting on this news for a while, but now that it is out in the open, I can confirm that it is true. Kevin is planning on leaving Park Kitchen sometime next summer, to open his own place, probably in North or NE Portland, which will be called Beaker & Flask.
Problems at clarklewis restaurant? More rumors on the street: Morgan Brownlow and David Howit, the owner of clarklewis
have been battling over the removal of Morgan’s name from clarklewis, its website, and the press materials. Sounds like things are getting nasty. I’m also hearing lots of murmurs about the restaurant itself. I’ll try to swing by in the next few weeks for dinner, and will update my review not too far down the road. Speaking of Morgan, a little bird tells me that he may be collaborating on some events in Seattle with “someone he may have been involved with here“. Hmm… Wink wink, nudge nudge. Need I say more?
One little tidbit I came across in the Oregonian’s Explore The Pearl insert last week. They had a quick blurb about Ten 01, saying that the staff “may not pirouette to tables, but they have received extensive training in dance and etiquette to enhance their movement, manners and professionalism”. What about the chefs?
Frankly, I find the whole idea hard to believe.