Adams quist ufrapi

Left: chef Doug Adams. Right: co-owner Jennifer Quist

Image: The Woodlark

Doug Adams to open his own hotel restaurant 

Top Chef alum Doug Adams will open Bullard, a restaurant named after his Texas hometown in the yet-to-be-completed Woodlark, a new hotel from Provenance Hotels on SW Alder and Park. A veteran of the Portland culinary scene (Imperial, Paley’s Place, Metrovino) and a 2016 James Beard Rising Star nominee, a gushing Adams cited Portland’s “true sense of community”  as he spoke about his new digs. According to the Oregonian, Adams will attempt to channel Pacific Northwest cuisine through the lens of his southern roots, including a few iterations of his famous fried chicken. 

Mega celebrity chef Chris Cosentino expanding to Portland 

San Francisco-based Top Chef Master and Iron Chef alum Chris Cosentino announced his Portland move on KATU 2 earlier this month. That’s all we’ve got so far. The offal-obsessed Cosentino currently co-owns Cockscomb and is a known lover of Portland’s food scene, making the yearly pilgrimage to Feast.

OPB Launches a New Foodie Podcast

OPB promises to transcend ordinary food conversation with The Four Top, a new bi-monthly podcast hosted by local wine writer Katherine Cole. The main course: lively discussion by a rotating cast of four food experts on topics like recipe theft, dining apps, food waste, and the ethics of tipping. 

Ken’s Pizza alum heads to Vancouver 

Longtime Ken’s Artisan Pizza chef, Alan Maniscalco, has flown the coop. Partnering with wife and pastry chef Shan Wickham, Maniscalco will open Rally Pizza on September 26 in Vancouver, Washington. The family-friendly Neapolitan pizzeria will come stocked with house-smoked meats, hand-pulled mozzarella, and six pizza options, margherita to Calabrian sausage (fried duck egg is optional), with concretes, sundaes, and custard for dessert.   

Bar Avignon’s Eric Joppie joins Olympia Provisions

The chef who built up neighborhood spot Bar Avignon’s hyper-local, wine-friendly program is now running the kitchen at Olympia Provisions Northwest. Breakfast and lunch will remain mostly the same—benedicts, rotisserie chicken, and cured meats—but the dinner menu will be all Joppie, with dishes like seared black cod with blistered heirloom tomatoes, smoked corn, and tomatillos, or pork cheeks with fresh shell beans and pickled pepperonata.

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