Morning Brief: I Was Attacked, Booster Shots, And LA s Best Donuts laist.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from laist.com Daily Mail and Mail on Sunday newspapers.
As
PoMo has learned, Le Pigeon plans to reopen May 4 as a tasting menu restaurant, with two seatings TuesdayâSaturday. Diners can choose from a five-course vegetarian or non-vegetarian menu, $115 per person. One of the evening s wine pairing options will come from Fortgang s reserve list.Â
(
For now, Le Pigeon s tasting menu will be served outdoors, per the government s new mandated indoor dining shutdown, beginning April 30).Â
On the chopping block for now: the Le Pigeon burger, an icon of Portland eating, bodacious and beastly, a knife plunged through its ciabatta-crusted heart. It simply doesn t fit with the new format. Nor can it move next door to Canard, which has its own iconic burgerâa glorious, steamed White Castle homage. Â I suspect we will see it again, somewhere, maybe even as a pop-up. But for now, the fate of the LP Burger is unknown. Â
Kachka Lavka Has Reopened In-Person Shopping and Debuted an Outdoor Cafe wweek.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from wweek.com Daily Mail and Mail on Sunday newspapers.
At his Kann Winter Village in SE Portland, the
Top Chef star will honor the African roots of Haitian cooking and raise awareness of 20 small BIPOC businesses.
By
Karen Brooks
1/25/2021 at 5:00pm
A yurt at Kann Winter Village.
Restaurant experiences, as we ve known them, are a memory for now. Take-out has become a keepsake box, a reminder of personalities, tenacity, life.Â
But one three-month experiment stands as testament to the past, the present, and the future: chef Gregory Gourdet s Kann Winter Village in SE Portland. In December, theÂ
Top Chef star mounted an epic adventureâsix-course meals in 10 outdoor yurts. In the mix: not just highly personal, labor-intensive Haitian-American cooking, but menus tailored to the meat people, the fish people, and the veg people, along with elaborate off-menu specials and zero-proof craft cocktails. It s crazy labor intensive and screams pre-pandemic Portland past.Â