Four Things I Learned This Week (April 12)

Pho Gabo’s owner will sue the city of Portland. Back in February, Eddie Dong was forced to close Pho Gabo because of complaints that his restaurant violated city code related to odors. Now he’s planning on suing the city. His claim is that he suffered “reputational harm, fear, humiliation, embarrassment, emotional distress, and loss of his community that he built as a Vietnamese restaurant in the Portland community.” His claim also alleges he suffered “economic and noneconomic damages related to the City’s subjective, selective and disproportionate enforcement of city codes.” 7330 NE Fremont Street, Portland

Helen Bernhard Bakery is 100 years old this year. Big congrats to this bakery staple in Irvington, offering cakes, pastries, breads, donuts, and more for a century. It was started by someone actually named Helen Bernhard, a woman of German descent and a minister’s wife. I first had their peanut butter banana cake for a birthday party year ago, and loved it! You can also get King Cakes there during Mardi Gras season. I especially like their almond rings. 1717 NE Broadway #1775, Portland

The Montavilla Food Co-op can now legally package their own food. The Co-op sent out news this week: “We completed our inspection and got fully licensed to repackage shelf stable foods under the Montavilla Food Co-op label!” They will be renting space at Quiche Me If You for their repackaging work. Their long-term goal is to open a grocery store but have been acting like a buying club in the meantime. Read about them, here, and join if you like. 411 SE 81st Avenue Portland

Pronto Gelato is coming to Cully. Brought to you by Andrea Spella (Spella Coffee) and George Kaden (Campana), they joined together in 2023 and started production in early 2024, after buying a gelato business in Eugene from its owner, who was retiring. They are still working things out at the Cully location but you can try their gelato now at Campana and Spella Cafe. Other locations are in the plans, too. According to Gary the Foodie, “The Alberta location will be both a gelateria and caffe.” That means affogati, too. 4205 NE Alberta Street, Portland

Top 5 Posts on Bridgetown Bites, March 2024

Data Analytics Chart

A lower-content month (unexpected disruptions) and the relatively recnet Google algorithmic changes finally hit the blog and there was less traffic in March than February. It happens. We saw about 14,000 page views generated by about 11,200 unique visitors—25% less traffic than last month. For those of you who visited, read, and shared, thank you so much!

Here’s to working on improvements. As for what was popular in March, it was restaurant and bar news, with an older post on the Silk Road in the Pearl popping up in the middle of the popular posts. Always interesting to see what the month presents.

5. Bar Loon To Open in the Old Sweet Hereafter Space

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Folks were dismayed to learn that about the closing of Sweet Hereafter, a vegan bar on SE Belmont. But good news for those looking for new places, who like bars, and who dislike having storefronts empty for an extended time: Bar Loon is opening in this space. [Note: this post has been updated.]

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A New Location for Rocky Butte Farmers Market in 2024

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Fun times at the old location of the Rocky Butte Farmers Market, with even more enjoyment coming to their new location. Photo credit: Rocky Butte Farmers Market

After a pop-up (2018), a monthly market (2019), a COVID break (2020), and three years of weekly markets (2021 to 2023), the Rocky Butte Farmers Market returns in 2024 with another season of weekly markets—at a new location.

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Goodbye Fermenter, Hello Il Paffuto

Il Paffuto signage with reflection
Photo credit: Il Paffuto

As readers of this blog know, Fermenter closed its doors in March, with the promise of a new concept in its place. That new concept is Il Paffuto, which in the words of owner Aaron Adams, “basically means fat guy, which is one way to describe me for sure.” And while it sounds like this is going to be an Italian restaurant, Aaron emphasizes that the food is “DEFINITELY NOT TRADITIONAL ITALIAN”—but they will serve pasta (so think, “Italian-inspired”). He will bring with him the work he’s done with craft fermentation in the restaurant space. As he told me, “If you liked Portobello and Fermenter, you’ll like Il Paffuto.”

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