Portland News to Chew

Maurice launches brunch service, Cooper's Hall debuts, Stone Cottage serves up ravioli, and more of the area's restaurant news.

By Brooke Bass May 6, 2014

Butternut squash and gorganzola ravioli Stone Cottage


Spices, herbs, plants, teas, and oils are all for sale at Stone Cottage, a small specialty store in Sellwood, and now shoppers can add fresh ravioli to their baskets. Hungry pasta lovers can choose from a list of 12 available ravioli fillings and 2 sauce toppings (served with a house-made side Caesar salad) to be enjoyed on the sunny patio just outside the shop doors or taken to go. Rumor has it that more café-style food options could be coming shortly. Stone Cottage is open from 10 am to 7 pm Monday through Saturday and 11 am to 5 pm on Sundays. 8609 SE 17th Ave.

Coopers Hall, ChefStable's urban keg winery and taproom spearheaded by the AlexEli Vineyards wine team and Joel Gunderson (sommelier, St. Jack), has officially opened its doors in Portland’s Central Eastside. The bar, which is located in a light and bright former auto body shop, features 44 taps of wine, beer, and cider and also serves rotisserie-cooked meats and sides from chef Roscoe Roberson. Coopers Hall is open from 5 pm to 10 pm Sunday through Thursday and 4 pm to 12 am on Friday and Saturday. 404 SE 6th Ave. 


The team at Ned Ludd is gearing up to open a new event space located between the existing restaurant and an adjacent community garden. According to owner Jason French, the space, dubbed Elder Hall, will be a place for “utilizing the power of communal events in the pursuit of connection, camaraderie and conviviality.” Once built, it will play host to myriad events, including classes, tastings, markets, “small suppers,” lectures, and meetings. Fundraising for the space is in its early stages—you can make a contribution to their Kickstarter campaign now.


Tea bar, café, and spa sanctuary Kiva will offer a Mother’s Day special on Sunday, May 11. With the booking of high tea ($35 for adults, $8 for children under 10), moms will be pampered with a complimentary mimosa and foot bath in the spa’s foot sanctuary. Seating is limited and reservations are recommended. Kiva is open 8:30 am to 6:00 pm Mon through Wed, 8:30 am to 7:00 pm Thu through Sat, and 8:30 am to 5:00 pm on Sundays. 1533 NW 24th Ave.


Beginning May 25, Kristen Murray's pastry counter and café Maurice will launch a Sunday brunch on the last Sunday of the month. The brunch, which will include a seasonal 4-course menu with optional drink pairings, will be offered by reservation only at 10 am and 12:30 pm. In other news from the patisserie and luncheonette: the addition of a Fer Vermut, or vermouth tasting, beginning on May 15. From 4 pm to 6 pm on Thursday, Friday, and Saturday,  patrons will be able to taste Spanish and French vermouth pours with a splash of soda and small savory bites. 921 SW Oak St.

Chef Jake Martin and sommelier Christopher Sky are teaming up again for a second Daphne pop-up dinner, following their first at Langbaan in April. The dinner will have 8 courses (with wine pairings) filled with international flavors and in-season ingredients such as hamachi with green strawberry, sake gelee, and shiso; corned lamb with English peas and puffed quinoa; and strawberry rhubarb lemon balm. $10 of every ticket sold goes to support the Portland Earth Art Project. The dinner will take place May 18, with seatings at 6 pm, 6:30 pm, and 7 pm at Ración, 1205 SW Washington St. $100 (includes wine pairings and gratuity). Purchase tickets.

Metro Area

Earlier this year, New Seasons Market launched 6-month pilot of Local Finds, a program dedicated to helping small local crafters, food artisans, and growers take their products to market. Some favorite local producers who participated in the pilot program include Missionary Chocolates and Red Duck Ketchup. This week, the Portland-based grocer announced that the program would expand and encouraged local producers to submit applications either in person at their nearest store or online.

Nancy’s Organic Yogurt recently received the official stamp of verification as a non-GMO product through the Non-GMO Project. With the new verification, Nancy’s becomes one of only a handful of nationally-distributed yogurts that is Non-GMO verified.

Burgerville and Zenger Farm will partner again for Springtime Seeds this growing season. In an effort to promote healthy food accessibility and knowledge, particularly among children, the local fast food restaurant will include non-GMO seed packets (of sunflower, purple basil, peas, and coriander), illustrated wooden plant stakes, and a Zenger Farm co-branded activity bag, which according to Burgerville’s Chief Cultural Officer, Jack Graves, invites “families into the conversation about sustainability, food, farming and environmental stewardship.” The Springtime Seeds activity will be available in kids’ meals at all 39 restaurants, while supplies last. 

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