Welcome back to CascadiaWire, covering the latest restaurant news from up-and-down the Pacific Northwest corridor.
[Photo Nikki Bayley/The Diamond]
VANCOUVER — Excitement abounds in Vancouver now that Alex Chen's highly-anticipated Boulevard is finally open with a dream team of front and back-of-house staff cherry-picked from the best restaurants in BC and beyond. See what you can look forward to in this Eater Inside. Plus while you're in the mood for gorgeous photos, See what happens at the annual Bearfoot Bistro World Oyster Shucking Invitational and Bloody Caesar Battle. Basically a whole heap of sunshine, Caesars, wine and so very, very many oysters. [EVAN]
PORTLAND— First, there were non-profit bars; now, the doors have swung open at a new non-profit brewery. Ex Novo Brewing Co. officially debuted last week in North Portland, brewing three beer varieties on-site for its 50-seat brewpub. The pub has pledged to donate profits to four charities: Impact NW, Friends of the Children, MercyCorps, and International Justice Mission. Also open this week in Portland: A locally sourced fro-yo shop and new places to grab sandwiches and pizza. [EPDX]
VANCOUVER— Because dining out with children does not have to be a non-stop nightmare of (un)happy meals and tantrums. We mapped the most delicious kid-friendly places in the city where you're guaranteed a warm welcome and an excellent meal. And if you need a strong drink after all that, why not settle back with a Grasshopper or Blue Hawaiian and read why tacky 80s cocktails are creeping back onto menus. We asked one of the city's finest bartenders, Thor Paulson from the Diamond, to explain why. [EVAN]
PORTLAND— As Olympic Provisions's line of cured salamis and other porks products near ubiquity in the Pacific Northwest, Eater PDX takes a look inside its 30,000-square-foot production facility, which now makes more than 40 different products. Head over to behold the smoker that can house 700 pounds of hot dogs at one time, the salami incubator, and the massive drying room, which can hold up to 10,000 pounds of drying salami. [EPDX]
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