According to Karen Brooks, and confirmed by Fin, the popular seafood restaurant will serve its last dinner on Valentine’s Day. According to Brooks, “owner Joan Dumas sold the restaurant and a new owner plans to open his own eatery. Pierce had hoped to buy the restaurant after two years, and he plans to seek funding to open his own place, possibly with some of his Fin comrades”.
[Chef Trent] “Pierce says Fin opened on a slim budget in Dumas’s former Sel Gris space, lost to a fire the previous year. “The sad thing is we’re making money now,” says Pierce. “That’s the bummer. It all boiled down to not enough dining capital.”
Fin is one of our favorite restaurants, and one of the few to earn and ‘A’ grade in the history of the site. I consider it to be one of the best in Portland. Though its run has been short, it was the brightest new light to shine on the Portland dining scene in some time, and it will be missed.
Thanks to Paul Gerald for this one: Pitxi (pronounced pea-chee) over on North Lombard closed last week. I never quite figured out this restaurant. First they opened over in the Sandy area, and when that didn’t go well, they moved to Saint Johns. It seemed to me, the food was way too expensive (and highbrow) for either location. It never caught on, and more often than not, was empty when I drove by. Still, I’m sorry to see any business fail. Best of luck to the owners and employees.
Michael Pollan is giving a lecture at the University of Portland on April 16th. He is, of course, the author of four New York Times bestsellers,Food Rules (2010), In Defense of Food (2008), The Omnivore’s Dilemma (2006) and The Botany of Desire (2001). Tickets are free for students of any college or university, as well as for University of Portland faculty and staff, and will be available to the public for $20 general admission and $25 for reserved seats.
If you go to Portland Farmers Market, you have probably seen Barb and Fritz Foulke from Freddy Guys Hazelnuts. The New York Times has taken notice, and ran a nice article over the weekend.
It’s hard to say which is more responsible for Freddy Guys’s success: the nuts — definitely superior in their freshness and flavor — or Barb Foulke herself. Bright, outgoing and tireless, she’s a believer in the exponential power of one-on-one marketing. She knows a good chunk of the 15,000 weekly visitors to the Portland farmers’ market. And she’s up early every morning corresponding and sharing recipes with customers from Maui to Maine before hand-writing their shipping labels. Early acclaim from key Portland chefs like Vitaly Paley and Naomi Pomeroy gave her confidence; today, the award-winning Paley is a close friend. She’s also the rare guest farmer on Martha Stewart’s SiriusXM satellite radio channel who isn’t ruffled by the medium. And she still works as a nurse practitioner two days a week.
I’ll always call them “filberts”, ’cause that’s what my grandmother called them. You can read the entire article here