Drabs – Miscellaneous Portland Restaurant news for 7.30.07
Back in May, we reported that Hayden Enterprises (now West Coast Restaurants), had gotten a $1.75 million cash infusion from Aequitas Capital Management.
NW Hayden Enterprises will use the infusion of capital for the opening of new restaurants throughout the state, including in Portland the opening of Mark Lindsay’s Rock ‘n’ Roll Cafe in July 2007, and the re-opening of the legendary Brasserie Montmartre in December 2007. NW Hayden Enterprises is also spicing up the former Harrison’s space in the Fox Tower with a concept based on Latin, South and Central American tastes. The new restaurant will feature big flavors and traditional regional favorites at very affordable prices.
Word on the street is they have started a minor remodel on Vancouver Washington’s Bacchus restaurant, and plan to reopen soon. The rumor mill says the Hayden people are planning to open at least three downtown restos in the next few months, all in the 300-ish seat range – a revamped Euro-bistro (Montmatre ?), a Caribbean something or other (Fox Tower?) and a SW steak house. Again, this is rumor, not confirmed.
Updated Update: From Craig’s List:
West Coast Restaurants LLC (formerly NW Hayden Enterprises) is preparing to open 3 new downtown properties by the end of 2007. These exciting projects could be the springboard to your success!
Wildfire – a southwestern steak and chophouse in a 250 seat restaurant and bar, featuring authentic flavors of new mexico, texas and arizona. slated to open between sept 15 to october 1.
Tondero – flavors of south america, central america and the caribbean. 300 seat restaurant and bar in the heart of downtown. schedule for october 1 to 15
Brasserie – bringing back the history of this unique euro bistro and jazz bar. seating for 300 in it’s original but renovated location. hope construction is done so we can open december 1 to 15.
Chefs, our compensation packages include salaries of 50k + ,plus 5 to 10% profit share possibility. What a unique opportunity to earn ownership and other benefits!
for our company it’s all about passion for our work, perfecting the right flavors and excellent customer service skills… oh, and watching the bottom line with labor and food costs in line.
The three names: Wildfire, Tondero and Brasserie
The Chef at Hudson’s Bar and Grill in Vancouver has gone back to Arizona for “very good” personal reasons. He has been replaced by Hosack’s old Sous Chef.
I’m not going to name where they worked, but in the past week a cook was hauled off the line in the middle of dinner for kiddie porn, and a Chef de Cuisine from another restaurant was hauled off to jail mid-shift, “for something between 4 and 14 months”.
John Mariani, Esquire food writer is in town, looking for another “best new restaurant”. You may remember him for the controversy that accompanied his last US tour. From the Houston Press,
“Two Houston eateries have been chosen to be part of Esquire magazine’s “Best New Restaurants” list due out soon, and you can partly thank your tax dollars for that.The Greater Houston Convention and Visitors Bureau paid the airfare of noted Esquire food writer John Mariani. The Hotel Icon comped his room, and the four restaurants he visited paid for his meals, says Lindsey Brown of the GHCVB.”
Last time he chose Olea. Now he’s back in Portland, but is reportedly NOT being hosted by publicists, and made his own choices as to where he wants to eat. Where would you send him for Best New Restaurant?
A bit of news from Hap E Yower:
Podnah’s BBQ has the ODDEST Happy Hour in the city. It happens only one day a week – Tuesdays – but it lasts ALL DAY. Rodney, a beer-geek himself, offers his tap beers (there are 3-4 to choose from, all pretty great and nothing ordinary) at $2.50 for a generous draft, and his ribs for $18/rack or a mere $1.50 each.
Go. Eat. Drink. Be Happy!
<strong>Updated</strong> In case you haven’t heard, I’ve gotten lots of emails saying Fenouil has been sold to the Old Spaghetti Factory people. The restaurant isn’t supposed to be changing, though their latest newsletter featuring a Cuban themed diner raised my eyebrows. I am told they wanted Fenouil chef Pascal to head up their new restaurant, down on the waterfront – the multi-million dollar extravaganza that we reported on last winter, can’t think of the name of it, but at the time we were all rolling our eyes.
By the way, I never hear much about Aquariva, and haven’t made it down since the opening. Anyone?
I am told Bruce Carey of Bluehour/23Hoyt/clarklewis fame owns the Quality Pie name and memorabilia. File this part under Possibly Spurious Rumors: he wants to reopen Quality Pie in the Skidmore Fountain area, and make it a 24 hour restaurant. Speaking of Bruce and company, whatever happened to the German place Chris Israel wanted to open? I’d LOVE to have a really good German place in Portland. It’s not like they have anything better to do.
Confirmed: the owners of Delta Cafe are opening a restaurant in the old Pasta Bangs space on Mississippi Ave.
Shuna, the pastry chef who taught our classes, loved her visit to Clyde Common. Check out her entry on the KQED Bay Area Bites blog. Then check out Nancy Rommelmann’s article on Shunas classes on her blog.
Food DudeComments
51 Responses to “Drabs – Miscellaneous Portland Restaurant news for 7.30.07”Leave a Reply
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Have a great vacation, Dude. Thanks for giving us our “fix” before you go and man, oh man, can we not WAIT for the CC review. At one point I caught my dinner partner ordering another order of french fries just so he cold sop up the leftover mint oil from his carrot gnudi.
Twitter: pdxfooddude
says:
Thanks littleredbike. I sat down and wrote half the review today, so it’s in progress. In the meantime, here’s a review from Shuna Lydon.
Maybe cuisine bonne femme already has this scoop, but Bay13 is already hiring for a GM and a Manager? Jeezuss…I got hung by the rafters on this site for calling out Joe Moreau, but maybe it’s time I said I told ya so? The place has only been open 6 months….
Dude….? really?..your site cannot handle that? come on dude….
The Dude is right about the rude comments. (sorry dude) It is very easy to get carried away while posting, and reading posts. The Mother of Foieman always says, ” If you don’t have anything nice to say, don’t say anything at all, now finish your tourchon” cheers!
pdxwineoh: Thanks for the scoop, I’ll try and sleuth it out.
As an open forum comments are a part of various viewpoints
whether or not they are true or false or ego based. I think all three are witnessed here.
That aside.
And yes bay 13 is hiring a new gm a secret source tells me.
Maybe the corporate restaurant isn’t right for the pearl, or is it?
oh speaking of corporate…
Does anyone remember what happened when OSF wanted to go fancy and opened Cody’s Cafe ??
Need I say more.
Twitter: pdxfooddude
says:
pdxwineoh, with the Bay 13 thing, I got a lot more grief than you did! I have to say, it was nice to find the newspapers in town pretty much agreeing with my review. Sometimes it’s hard to dive in first.
Tough to be the first one to step in the pile.
But, isn’t that this sites mission statement?
Stepping in shi* so you don’t have to?
Or something to that effect.
(whoa, pile over here! Lookout!)
BTW, salty ham is like
Diet Sidemeat,
Sure, you can suck down more,
but less satisfying.
Crap, that was a personal attack.
Sorry Dude.
It’s all meat.
Mine is salty and yours is on the side.
Is there a difference?
Would you like me to change my name?
We’re all meat.
Eat and be eaten.
Prepare to die!
Let the contest begin!
(see dude, all will be well,
it’s in the hands of professionals!)
A few things to say:
(1) Nobody that I have met in Portland has the stones to open a true Alsatian restaurant. I am looking you people dead in the eye and daring you.
(2) Olea is about five minutes away from making the decision that will make or break them. I wish them luck; just make the right decision. Please.
And Dude, I have another article 90% done, but Mom and Dad will be in town this Sunday and my anxiety level is at DefCon5. So, there’s that.
O yeah,
you can go on holiday,
everything is great
Uh, you keep the fire extinguisher
where?
Okay now I am laughing.
You always seem to amuse.
best wishes,
salty ham
Thanks Ham
and no hard feelings
I hope
( Is dude gone yet?cause I,m gonna tear you a
new hole… SHUSH, here he is now….
Hi DUDE! O no, WE’RE not fighting! Except for your love, approval, heh, heh, uh, so…
sumbodies in CHARGE while you’re gone, RIGHT?
Oh no, not me, but thank you very much!
Oh and back to the post..re: Quality Pie…
I wonder if it will still be the place to dine and dash.
Mr Side. try some life cereal. it’s like getting two strips of bacon also.
Enjoy your vacation dude.
Chambolle -
The only Alsacienne (which, according to those who live there, is the proper adjective – Alsatian refers to the canine or the language) restaurant I’ve liked outside of Alsace is a place that no longer exists in San Diego called “The Belgian Lion.” (Yeah, I know – go figure.) Then there’s Danube in NYC, but we’re talking BIG bucks. I love choucroute garni on occassion, and tarte flambe is tasty, too, but for me personally, the food is pretty heavy and best taken in moderation. I love the wines of Alsace, but I’m always happy to head south for food. Need… fresh… vegetables… please! But hey, that’s just me. Do you think Portlandia would really support a true Alsacienne restaurant? I understand that Greg Higgins has family ties to Alsace. Maybe that accounts for the amazing onion tart.
What exactly is Olea’s decision Chambolle? Feel free to e-mail me if you’d rather.
onetart –
The points that you make are spot on. But, being from Wisconsin, and being of Scottish and Welsh heritage, my need for fresh vegetables is not so ingrained.
And whatever Greg Higgins does with an Alsacienne bent is almost always perfectly done.
Mmmm… Wisconsin – where cheese curds are one of the four basic food groups (how do you folks get them to squeak like that?)
By touching them in uncomfortable places.
Twitter: pdxfooddude
says:
(washes his hands)
We tried Aquariva a few weeks ago. The view is certainly fabulous, though we went at the height of the cottonwood season, which I do not recommend if you are prone to seasonal allergies. But it’s right on the Willamette, and it has a nice patio. The indoor decor reminded me a little of an updated ’80s era home.
That being said, I didn’t think they were doing anything really innovative in terms of food. The concept is interesting. They have one side of the menu for foods that pair well with red wines, and the other side are items that pair well with white wines. They have embraced the ever popular concept of small plates and the food was decent enough, though I’m not convinced it was good enough to warrant another trip down there again.
Interesting…there’s already a “Wildfire”, on MLK & Fremont that does pizza and BBQ. Anyone know what the precedent is on new establishments adopting someone else’s name?
Maybe they could go with McWildfire. I can’t imagine that being a problem.
Um, well, some folks aren’t quite as litigious as others. La Bottega Wine and Beer is in Vancouver, Washington (as is XMSG), whereas we are in Portlandia. Do I call our (really cool and expensive) lawyer? No. I would hope that one day they would come by and say ‘hey’.
We researched our stuff. I guess I would ask that others did the same. Wildfire? Not the Hayden Restaurant? MLK and Fremont? On TOP of Terroir?
Oregon corp division won’t register two businesses with the same name. That was always my experience.
–mcz
“She ran calling Wiiiildfiiirre. . .
“She ran calling Wiiiildfiirre. . .
“She ran calling Wiii-iiii-iiiiilldd fiiii-iiirrrre.”
Excuse me while I projectile vomit.
–mcz
I have to admit I’m interested to see what happens with the Brasserie. (Any idea about the condos they said they’d put above?) It’s always been a favorite place to enjoy a glass of wine/dessert/coffee/live music, so perhaps they’ll finally be able to produce a decent menu?!
My fingers are crossed.
“Oregon corp division”
Right. Washington. Across the river. Ergo, todo bien. And Mr. Zusman, is that America you are quoting? Bread?
The Seventies were hard times, I know.
Pesky state lines. . .
Wildfire = Michael Murphy (I had to look it up). . .
Still gagging.
Many brain cells were lost in the 70′s, though not sure when the song was written.
–mcz
Actually, it was recorded/written by Michael Martin Murphey in 1975.
Former Texan (and pioneer of the ‘outlaw country’ movement) Murphey is now currently residing in Wisconsin, according to Wikipedia.
…and yes, I’m a wanna-be Jeopardy contestant (not to mention resident smartass and/or Google addict), why do you ask???
But (to wrench this abruptly back on topic) it could be worse. West Coast could have heartlessly plumbed the copious Partridge Family collection instead…
C’mon, get happy. I think I love you. [uuuuurrrrrrppppp]
Is Danny out on parole yet?
Is there a restaurant name in there?
–mcz
Wonder if Mariani is planning a follow up on Olea–maybe a self-congratulatory piece on his ability to sniff out a real consensus chart topper.
Speaking of Olea–so what’s the decision? Sure seems like the place is pretty badly broken already.
–mcz
See, Judge ZZTop? All things of questionable taste have an affilliation with Wisconsin. Do they still roast those giant mosquitoes over the open fire? Mmmm… crunchy little buggers.
Olea I believe is going with a Canadian Chef, as opposed to a local who, for a fact, could have fixed their situation. Good luck, guys.
FD,
My sources were correct about Fenouil….I am skeptical that Pascal & Spaghetti factory people can pull off Lucere. I have heard they have “grandeoise” hopes for $150 per person at 200 covers a night ( in the beautiful, but humble town we all love as Portland Oregon ) Big expectations??? Also they “want” a “Wine Spectacal ” award ( easy to get, if you buy enough juice) and a Beard award within two years ( thats a tough one to get so fast in the Wild, Wild West )
Why all the hate for Paleys??? Its a really tough life/job being an owner operator….I believe the Paleys are going into their 14th year of service. Lots of hours, lots of meals served….So what if Vito is tyring to cash in on his Beard award with Paley bars & a cook book.
Its a short life, cash in while you can. Kim & Vitaly have worked hard & sacraficed a lot for that restaurant.
This is a tough business. Kimberly started out with David Bouley ( talk about a tough, over bearing, crazy NY Chef ) and Vitaly worked at Chanterelle…..combine they have over 50 years of restaurant experience ( 14 as owner/operators ) who can blame them if they are a little burned out & tired????
You try cooking & trying to please 75-100 people a day, 7 days a week. Its tough….everyone is quick to critique the flaws of a restaurant ( they didnt smile enough, the food is too expensive, I hate going there, I can never get in at 7pm???why???, its too crowded)
Vito & Kim have amde a living at Paleys for 14 years…sometimes they mess up, sometimes stuff happens…I would love to see the performance reviews for all of you ( we all cant be perfect )
For the record, I am not an employee of Paleys…I can honestly say that I have been a good customer for all of the years Paleys has been in business. I have eaten at the restaurant 3x a month for 14 years ( some great meals, some not so great ) but the service has always been good. I choose to go to Paleys for Kim & Vito ( yes I actually have seen Vito at Paleys on a Friday night ) cause they are friends. Do I get tired of the menu? yeah, I havent been since Suzannes last night of work. But I have been busy….sorry this came out as a rant, but I just couldnt take all the hate….if you have a problem, dont go. But Kim & Vitaly are good, kind people.
Actually the guy Olea hired has some pretty good credentials, Lumiere, Gary Danko, Myth (SF) and Dessert Sage. I can’t see how a “local” could have “fixed their situation” whatever that means. To remind you, their last chef was a “local”.
Hunter……..I think this was a little inside info that you may not have been privy to…….One of the Chefs interviewing for that job is Portland’s most talented homegrown chef currently without a kitchen. Also I believe their last chef was not “local” unless you consider California local.
Actually mick, I meant that he was hired from a local restaurant, not outside PDX. If a restaurant is limited to hiring “homegrown” chefs, then we might as well give up now.
I am sure that they made a good decision. I just know the food that this girl (the one they overlooked) has created. I have eaten in many of the restaurants that she has worked. She has connections with many local farmers and has been part of two ROY’s, and I feel that anybody who overlooks her obvious ability, talent and palate is missing out. I absolutely agree with you that we would be very limited in our choices of good restaurants if they only employed homegrown chefs…..but this particular homegrown chef of which I am referring would be near the top of the game in any city. I am excited to try this other guys food because if they truly hired the better candidate then we are all winners because if he can cook better than the chef that I am referring to then we are all in for some fantastic meals.
Regards…
Congrats to Mr.Glass & Olea on hiring a new Chef. I have been to Danko & Lumiere – both great restaurants. Portland has nothing like either place. I think the new “blood” is welcome. Change is a good thing…..
themick – why don’t you tell us who you’re talking about? if she’s that good, and we can’t figure out who she is, what’s the point?
He’s referencing Amy Germain most recently of Andina.
All I can say is that Chef Jermain corraled and tamed the swirling, excessive numbers that Andina produces, making food that tasted as vibrant as it looked. The only time I ate at Olea when Mondok was working there (apparently the day he gave notice), they managed to screw up the two dishes I had – a pasta dish and a simple dessert. Whoa.
Working for Thomas Keller or Gary Danko does not make you Keller or Danko. The best thing you can do is learn a thing or twelve.
And if you think change is a good thing….how about exchanging Clinton for Bush (version 2.0)? Was that a good thing? Curious.
That exchange was a DISASTER! Difference is people kept the chef in the kitchen for another 4 years (after he set it on fire!) I mean, who does that….
Wow, that was a pretty poor analogy. As for your one experience at Olea, did you ever think that’s why Mondok isn’t there anymore? I had some less than stellar dishes under Germain as well. Doesn’t mean Andina made a mistake in hiring her. Olea chose their new chef and not Germain for their own reason. You seem to think that not hiring Amy is the end of the calculation. I disagree. Sometimes change can be a good thing. If it works, great. If not, that’s more fodder for you to type about.
Just spotted this info, on Olea’s web site, regarding their newly hired chef:
Aaron Barnett, Chef — Born into a household that revolved around food and dining, Chef Aaron Barnett found himself eating frog’s legs for the first time at the age of eight. Originally from Canada, Barnett’s family moved to the United States when he was only an adolescent. He had always known that he would pursue a career in the culinary world, and as soon as he was able Barnett attended the California School of Culinary Arts’ Cordon Bleu program, graduating with honors.
Taking the first risk of his career, he packed his bags and returned to Canada to become an extern, and eventually work at, the highly lauded Lumiere Restaurant in Vancouver, British Columbia. Barnett was immediately taken with the flavors and produce available in the Pacific Northwest. Despite his school credentials, Barnett says, “Lumiere was where I truly came to understand the importance of seasonal cuisine.” Reveling in the amazing local produce, and diving head first into the vast array of ethnic flavors and available ingredients, he began to put together the building blocks that would become his signature style. During this exciting time, he also became an assistant to Chef Rob Feenie on the television show, “New Classics, with Rob Feenie” on Food Network Canada.
Barnett’s next career move was equally adventurous, moving to San Francisco to work at the Mobil 5-star Restaurant Gary Danko. It was with Chef Danko that Barnett learned the art of creating consistent and truly remarkable food, and the rigorous standards of excellence in the haute cuisine world. Not surprisingly, Barnett was offered a Sous Chef position at the up-and-coming Myth Restaurant in San Francisco, under Chef Sean O’Brien. He began working hand in hand with O’Brien, honing his skills in menu development and design, laying the seeds for what was to come. In little under a year, Barnett was made executive chef at the Desert Sage Restaurant in La Quinta, California, where he set out to create an internationally influenced menu reticent of his former mentors. He was met with local acclaim and awards, including “Best New Restaurant,” by Palm Springs Life Magazine.
Aaron is excited to be back in the Pacific Northwest, using the seasonal ingredients and flavors he has always loved. As executive chef at Olea, Barnett’s choice of ingredients reflects a mix of the classic, rustic, and modern. The result is a cuisine that is both bold and delicately nuanced. There is nothing obvious about Barnett’s menu. While his cuisine might be adventurous, it is always approachable and surrounded in an atmosphere of comfort.
Interesting choice of words ‘reticent’. Perhaps they meant ‘reminiscent’?
billz, the complete misuse of words that you discovered nestled deep in that announcement is absolutely historical! Uh… I mean, hysterical!
I wonder what it takes to win “Palm Springs Life” magazine’s “Best New Restaurant” award. Separating the “surf” from the “turf”? Astroturf-wrapped ‘taters baked in the desert heat? Free Polident with each order of homemade peanut brittle?