◊ The Woodsman Tavern has a new chef: After the departure of opening chef Jason Barwikowski, the Woodsman team has promoted from within to fill the lead position. Andrew Gregory, the former Woodsman Market butcher who has put in time at Clyde Common and The Spirit of '77, is now head chef at the popular Southeast Division restaurant. According to a spokesperson for the eatery, the menu will remain the same for the time being but diners can look forward to "changes and tweaks" in the coming months. The Woodsman's pastry chef Nancye Benson will step in as the head of the Woodsman Market's deli program. 4537 SE Division St
◊ More updates from Ken Forkish's hotly anticipated Trifecta Tavern: the world-class baker has hired Andy Boggs, co-owner of Brooklyn's Huckleberry Bar to manage the bar program at the upcoming Southeast Portland eatery. According to Forkish, Boggs will keep his interest in Huckleberry, but will relocate to his hometown of Portland with his family. "I am very happy to bring in NYC talent to Trifecta," Forkish shares. "Before opening Huckleberry in 2007, Andy worked for five years at Danny Meyer's restaurants Union Square Cafe and Blue Smoke/Jazz Standard." Stay tuned for more Trifecta updates as they come in. 726 SE 6th Ave
◊ Amnesia Brewing has sold its Portland location on North Mississippi to one of its own employees. Rob Lutz, who has spent the last four years brewing for Amnesia, has bought the building and equipment and plans to open his own brewery dubbed StormBreaker Brewing. Lutz aims to take over the spot on the first of the year, while Amnesia will continue to operate its Washougal brewhouse and pub. 832 N Beech St
◊ Eater PDX has the first word on throw-back barbershop Modern Man's new train-themed bar, offering speakeasy-style drinks in a basement meant to evoke a train car, complete with dining tables in faux sleeper bunks, vintage lanterns, and a smoking steam pipe at the bar. On the menu? Dim sum-style carts filled with small plates like Dungeness crab cakes and butternut squash ravioli. 3956 N Mississippi Ave.
◊ Former Gilt Club chef Chris Carriker is now the executive chef at 23 Hoyt, stepping in after chef Jaren Shafaieh (who took over from longtime chef Amber Webster in April, 2013). Look for major changes on the menu in the coming months as Carriker's signature creative cuisine evolves with the season. 529 NW 23rd Ave
◊ The second location of Mark Bitterman's salt and chocolate shop The Meadow is now open on NW 23rd Avenue. As previously reported, Meadow NW offers 120 kinds of salt, 200 craft bitters, and a whopping 500 unique bars of chocolate. Stay tuned for a slide show of photos from the new space. 805 NW 23rd
◊ Ristretto Roaster's Din Johnson has released a new book How to Make Coffee Before You've Had Coffee: Ristretto Roasters' Spectacularly Simple Guide to Brewing at Home. Thirsty readers can buy a copy on Amazon, or find the small-but-mighty book in bookstores and Ristretto cafe locations by the end of September.
◊ Eight competed, one came out on top: Portland-based meat purveyor Nicky USA's 13th annual Wild About Game festival crashed Timberline Lodge and Government Camp on Mt Hood on Sunday, September 8. The event's Chef Competition pitted four PDX chefs against four chefs from Seattle, and Little Bird's Erik Van Kley, St. Jack's Aaron Barnett, Imperial/Paley's Place's Ben Bettinger and Patrick McKee beat out the competition in the rabbit, guinea hen, and elk rounds, while Seattle's Joey Serquinia of Harvest Vine bested defeated Clyde Common's Chris DiMinno in the water buffalo battle. The judges choice award went to Aaron Barnett's spectacular guinea hen "sausage," while Serquinia's water buffalo adobo nabbed the People's Choice award.
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