Portland News to Chew
♦ Gonzo, one of Portland’s best Middle Eastern food carts, closed its Southeast Hawthorne location earlier this month, after moving from a consistently busy spot at Base Camp Brewing earlier this winter. Gonzo’s hummus is available at New Season’s, and on their website.
♦ Southwest Waterfront’s new wine and champagne-heavy Muselet has opened its doors at 3730 SW Bond Ave. Owner Ron Acierto acts as front man, with a resume as GM and wine steward at restaurants like Bluehour, Departure, and Jory at The Allison Inn. The kitchen is helmed by Greg Zanotti, former sous chef under Castagna’s modernist Justin Woodward.
♦ Shift Drinks, the much anticipated new bar from Multnomah Whiskey vets Anthony Garcia and Alise Moffatt, is now open. The 90-seat bar inside the old Terminal Sales Building at 1200 SW Morrison St. serves over 100 nerdy vintages, modern takes on classic cocktails, and simple, Italian-inspired bites.
♦ Fortune, a modern cocktail lounge/night club from ChefStable and Tube owners Eric and Karen Bowler, has opened its doors at 329 NW Couch Street. Expect DJ’s from Portland and around the country five nights a week, with basic cocktails and an “American-based food menu” from ChefStable Catering.
♦ Bull in China, the cocktail supply shop inside North Portland’s Workshop Vintage, has launched its online store where you can snag the basics—jigger, strainer, shaker—and discover house-made, hand-blown mixing glasses, classic bartending tomes, and ornate stemware scoured from the deepest reaches of vintage Portland. Check out our handy guide to Bull in China’s ultimate Barsenal.
All Around Town
♦ The beer meisters at Rogue Brewery have teamed up with OSU to develop a new beer, “Wasted Sea Star Purple Pale Ale,” to help fund research into the epidemic crippling sea star populations all up and down the West Coast. Rogue, known for its outlandish flavors, from Voodoo Doughnut Ale to Sriracha Hot Stout, has created an ale that is light and crisp, with a red or purplish hue and a unique flavor that comes from the purple corn nectar used to brew it.