SE Clinton: St. Jack chef Aaron Barnett is working through some wanderlust with menus from different regions of France. According to Barnett, the menu changes are "sort of like 'St. Jack goes on vacation'. Right now we're moving the menu in a northern French direction with lots of influence from Normandy and Bretagne. As we get closer to summer we'll be going straight to southern France for a menu driven by the flavors of coastal France and Provence." Stay tuned for further travel notes from the St. Jack kitchen. 2039 SE Clinton St
SE Hawthorne: Laurelhurst Theater co-owners Prescott Allen and Woody Wheeler have opened the doors of Township & Range, their family-friendly neighborhood restaurant on the border of Ladd's Addition. On the menu? Cornmeal-crusted buttermilk fried chicken, slow-cooked roast beef, veggie pot pie, and a bevy of burgers, salads, and sides (like sweet potato au gratin, onion rings, and mac n' cheese) available 7 nights a week. 2422 SE Hawthorne Blvd
SE Hawthorne: In a newsletter sent out to fans of their eclectic Hawthorne eatery Otto, Francis and Kim Stanton have announced plans to sell the restaurant, citing personal reasons. Check out Eat Beat's take on Otto's weekday breakfast, then stop in to wish the Stantons well before the next incarnation of the space comes to fruition. 1852 SE Hawthorne Blvd
NW 23rd: Sue Erickson and Wendy Hessel are gearing up to launch The Fireside bar and grill in the former Music Millennium space, according to Eater PDX. Erickson and Hessel plan to unveil two indoor fireplaces, a U-shaped bar, and a neighborhood vibe with dishes from chef Henry Kibit like elk chili, grilled vegetables, house-made charcuterie, and flatbread pizzas. The space is set to open in mid March. 801 NW 23rd Ave
Details Magazine: Wine country destination Paulee has been spotlighted as one of the country's best suburban dining spots worth the reverse commute. Full story on the Details Magazine website.
Food Republic: Portland Monthly's own Karen Brooks gets the interview treatment from Food Republic in their 'Hey, Restaurant Critic' column. Highlight: "My system has always been the same: sneak attack (make reservations under a fake name); always pay my way; stay gracious and respectful; don't pull punches. Can a kitchen play favorites? Sure. But so far, my sudden appearance has yet to magically transform a kitchen into El Bulli." Read the full article on Food Republic.
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