Portland News to Chew

Everything you need to know about this week's Portland food and drink news, including Rick Gencarelli's new pasta-centric eatery and an official closing date for Otto.

By Allison Jones April 16, 2013

Spring vegetable and manchego quiche with roasted potatoes at Otto, which will shutter April 21.


A tasty farewell: After two years quietly serving some of the most comforting and creative dishes on the east side, chef/owners Francis and Kim Stanton will close their SE Hawthorne eatery Otto on Sunday April 21. 1852 SE Hawthorne

Nurse your hangover in the same establishment that gave it to you: SE Clinton bar Dots Cafe began brunch service this month, offering biscuits and gravy, chicken-fried steak with herbed fried potatoes, pulled-pork Benedicts with braised kale, tempura-fried waffles and more beginning at 10 am on Saturdays and Sundays. 2521 SE Clinton


PDX wants fries with that: The newest location of NW fast food joint Burgerville will land late this year at Portland International Airport. The PDX stop will be the local chain's 40th outpost in Oregon and Southwest Washington.


Come on get happy: Food & Wine has named Jenn Louis' Lincoln one of America's Best Happy Hours, thanks to the North Portland eatery's beef patty melt, lamb poutine, and bartender’s choice drink specials available Tuesday through Friday from 5:30 to 7 pm.


Pasta, please: The Oregonian delivers the first word on Lardo chef Rick Gencarelli's upcoming fresh pasta eatery Grassa. The 50-seat eatery is set to debut at the end of May next to the downtown Lardo location and will offer a small menu of seasonally rotating pastas, Italian-inspired sips, and a grab-and-go section of pastas and sauces. 1205 SW Washington St 


Still crazy (delicious) after all these years: Michael Cronen's 22-year-old Italian stand-by Caffe Mingo has reopened after a month-long closure and kitchen renovation with a new pared-down menu807 NW 21st Ave


Bagel news abounds: Check out our round-up of the latest dispatches from Portland's Bagel Wars.

Got a food news tip? Send it my way at [email protected]!

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