Farewell, Pono Soul Farm Kitchen

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One Kusshi oyster from Puget Sound, sitting atop a bed of rock salt studded with whole spices, accompanied by a ponzu mignonette, chives, and a microgreen. It was plump and meaty, and tasted almost sweet. My favorite oyster to date.

Pono Soul Farm Kitchen, I’ll miss you.

On June 23 I read the news that one of my neighborhood restaurants, Pono Soul Farm Kitchen, will close on July 8. ¬†I’ve read three reports on the impending shuttering—from Eater, The Oregonian, and Portland Food and Drink—and none of them indicate the reasons why, not even a touch of speculation. Eater quotes part of the press release from co-owner Ted Nakato, who thanks his customers for their dining and support, but that’s about it. Personally, I wish we knew more.

If you’re unfamiliar with Pono Soul Farm Kitchen, it is a farm-to-table restaurant that primarily serves as a place to showcase Pono Farm’s meats—beef, pork, and eggs raised in Bend, OR. The offerings have been called “Japanese soul food”—dumplings, ramen, and hot pot, to name a few; their sushi is excellent, too. They source their produce from places like¬†DeNoble Farms, Groundwork Organics, and Gathering Together Farm, among others. Menu changes semi-regularly. Continue reading “Farewell, Pono Soul Farm Kitchen”