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The new Spielman Bagels on Division.

Spielman Bagels Coming to Division Street

Some of the best boiled dough in town just got a third location at 2111 SE Division St. As Eat Beat first reported in May 2015, owner Rick Spielman’s newest location is right across the street from the original and three times the size of that space. It's set inside a cute, “alpine-style” house with a 20-seat outdoor patio (44 inside), and a full vegetable garden. Spielman’s usual breakfast and lunch—bacon, cream cheese, arugula, and jam to corned beef sandwiches—is available at the shop, with new creations expected in the near future.

Simpatica Ends Dinner and Brunch Service 

Major news from one of Portland’s iconic brunch spots: after 12 years, Simpatica (founded by Ben Dyer, David Kreifels, and Jason Owens of Laurelhurst Market) will cease its open-to-the-public dinner and brunch service to focus on private dining events. The final meal will be served June 26. But all is not lost: Dyer says Simpatica will still open once or twice a month for “producer dinners” alongside local winemakers, brewers, ranchers, and farmers.

Pizza Jerk Closes Indefinitely after Fire 

On June 7, Pizza Jerk suffered major damage from a fire that broke out in its dining room. The Oregonian reports that the fire originated from an electrical box, decimating the dining room but thankfully spared the kitchen and bar area. There were no injuries. No word on a recovery effort, or how it might affect Girls Club, the upcoming Pizza Jerk-based pop-up from owner Tommy Habetz and former Beast sous chef, Mika Paredes. 

Monday Euro Vacations and a New Bagel Farm at Ned Ludd

The crew at Ned Ludd is transitioning their Steak Mondays (formerly Pizza Mondays a.k.a. P.R.E.A.M.) for the summer starting June 13. The theme? European summer vacation, with wood-oven cooking from Provincial France, Sardinia, and Spanish Basque Country.

Meanwhile, at neighboring event space Elder Hall, Ned Ludd is hosting Sean Coyne, the former pizza maestro behind Pizza Maria, for a new “Bagel Farm” brunch series. Made from Organic Pacific Northwest-grown wheat and baked on burlap covered cedar boards, these bagels will come anointed with natural cream cheeses, lox made from West Coast Salmon, seasonal vegetables, and vegan options. Get a taste on June 11 and 18. 

The Oregonian Crowns its Restaurant of the Year 

The Oregonian announced its Restaurant of the Year on June 7: Coquine, Portland Monthly’s Rising Star Restaurant 2015. Food critic Michael Russell went with the well-vetted restaurant after major backlash in 2015, when he crowned the six-week-old Renata. You can read our updated review of Coquine from May 2016 here.

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