P.R.E.A.M. to close, new ChefStable operation in the works

P.R.E.A.M., the pizza pop-up turned brick-and-mortar from former Ned Luddites Nicholas Ford and Brandon Gomez, will close its doors for good on Jul 23, reports EaterPDX. Eat Beat first broke the news of P.R.E.A.M, run by two headstrong twenty-somethings who designed the space as an homage to ’80s hip-hop, built the entire place (from deep-fryer to drywall) themselves, and masterminded a dough recipe good enough to stand up to the Portland’s raging pie scene. Restaurant group ChefStable already has plans for a new, pizza-focused restaurant in the space, expected to open in September or October. 

The Bent Brick shutters before no-tipping model could be realized

After 5 years, restaurateur Scott Dolich’s the Bent Brick has closed. The restaurant is perhaps best known for fostering chef Will Preisch, who went on to open Holdfast, one of Portland’s great dining experiences. The Bent Brick was also slated to be one of the earliest adopters of the no-tipping model, though it shuttered before the new policy could be realized. “Despite a fantastically talented and dedicated staff over the years, I was unable to create a consistently strong identity for The Bent Brick,” laments Dolich in a widely circulated email. Dolich’s other restaurant, Park Kitchen, remains open and will implement gratuity-free service.

Muselet also shutters

The wine and champagne-focused South Waterfront eatery has closed after a little over a year in service. Muselet earned a nod last year from Wine Enthusiast, which named it one of the country’s best 100 wine bars. Per owner Ron Acierto: “The Muselet we created and believe in, is not sustainable as a business for reasons mostly related to the location.” 

Ava Gene’s acquired by executive chef Joshua McFadden's Submarine Hospitality 

Duane Sorenson, the restaurateur and local business magnate behind Stumptown Coffee, Woodsman Tavern, and Roman Candle, has relinquished ownership of his swanky Italian eatery Ava Gene’s to Submarine Hospitality Group, reports The Oregonian. The nascent restaurant group, led by Ava Gene’s own executive chef Joshua McFadden and partner Luke Dirks, also includes Tusk, the upcoming Middle Eastern restaurant from former Ava Gene’s chef de cuisine Sam Smith and Café Castagna’s Wesley Johnson.

Pickathon goes pop-up

Portland’s celebrated indie music festival has always been serious about good food, but for its 17^th year, it’s going full-blown hand-crafted pop-up. With help from Ned Ludd’s Jason French, the music fest will launch its “Curation Series”: six food “adventures,” that pair a local chef and bartender with one of the musical artists. Notable chefs like Johanna Wares (Smallwares) and Karl Holl (Let Um Eat) will serve dinner alongside bands like Fruit Bats and CW Stoneking. The Curation series is limited to 55 guests each. Tickets are available online.