Meat Cheese Bread has opened at 1406 SE Stark street
It’s a sandwich shop by some of the guys that used to work at Park Kitchen, which is the namesake for one of their specialties. My experiences have been quite good. Try the breakfast burrito, or the Park Kitchen – flank steak with pickled onions, blue cheese, lettuce and vinaigrette. Great place for lunch in the area.
Chef Scott Shampine departs Bluehour
Despite reports to the contrary, several sources have confirmed that Scott Shampine has left Bluehour. There are rumblings of lawsuits. You may remember him from stints at Olea, Gracies, a Cena, and finally Bluehour. A commenter on the site also states that “he had a terrible accident two Saturday nights ago. On his way home from work, someone hit him in the head with a baseball bat and stole his bike. Scott received 40 plus stitches/staples to his head and lost three teeth from the impact of the blow to the head. I am sure with that much damage he also got a concussion. Good cook, but boy he has either bad luck, or no luck at all.”
Sous chef Mark Hosack from Lucier, is now the new chef at Gracie’s.
Let’s see if they’ll be able to lift that place off the ground. So far, it’s been less than successful since they opened. Talk about fizzling. Also, the new restaurant on top of Macy’s downtown is set to open soon, with a chef coming from NY’s Jean Georges restaurant. He has been described to me as “a big guy with a mohawk!” There will actually be two spaces: Departure Lounge on the top floor with a great view, and Urban Farmer, a steakhouse in the hotel lobby on the 4th floor.
Dwayne Beliakoff will be soon signing a lease on Viola
The tiny restaurant is set to open in a building being built on top of the (underground) parking garage located between the southwest Taylor and Yamhill (Fox Tower and the Guild movie theater). According to Dwayne, the cafe will have outdoor seating for several hundred. Martha Hubbard will be the executive chef; you might remember her from Zefiro and Paley’s, most recently she’s been cooking in Florida.
Starbucks re-engineers sandwiches so they don’t smell, rolls out Clover Coffee machines
For those that follow Starbucks news, there are two stories. First of all, the decision to pull their hot sandwiches that were fouling the air in the shops has been reversed. Instead, they have “re-engineered” the sandwiches so they don’t smell anymore. Hmm… don’t think I’ll be trying that one anytime soon. See more in a snarky NY Times article. Next comes an article on MSNBC.com (link is now dead), that Starbucks has started rolling out the Clover machines. You remember Clover – the highly vaunted brewers (costing $10K each), that were the darlings of the coffee world, until Starbucks bought the company. Now they all have vanished. I bet they are sitting in basements somewhere (not that I blame shops from dropping them). According to MSNBC,
Starbucks says the system is “one of the most significant innovations in coffee brewing since the introduction of the espresso machine” and says its introduction of the system with some small-batch beans is a “key initiative in transforming the company.”
Could Starbucks possibly make any more mistakes? Will a Clover machine make a bad roast taste any better? Will people wait longer (and pay the extra money) to get Starbucks coffee out of a Clover? Shudder. Will Starbucks still be using them in five years, or is this another coffee fad.
Por Que No has opened its second location
This is way up towards the new Albina Press, 4635 S.E. Hawthorne. It’s huge, and packed from opening day. The new restaurant is mostly made up of a large, covered patio area. Counter service. I was just about to publish a new review, now I’ll wait until I can get up to the new place a few times. It’s already packed.
Cafe Nell has opened in the old Hurley’s space
I’ve been walking past once a week for months, but now that they are serving, I haven’t had time to go back. Space is nice, and they are open for breakfast, lunch, and dinner. It seems like a good fit for the neighborhood, though I haven’t seen the prices