Fermenter is closing, then reimagining. Despite the O’s clickable headline, “Award-winning Portland vegan restaurant to close,” that’s only half the story. Sure, they are (get ready for some shouting) “CLOSING THE DING DANG FERMENTER DOWN ON MARCH 31st” but “OPENING UP SOMETHING ELSE IN APRIL BUT IT’S TOP SECRET BUT ONE RAD THING IS WE DON’T HAVE TO BREAK UP THE CREW. YAY JOBS!” So head to Fermenter to enjoy their current work until the end of March, and get excited for whatever comes next. More on their Instagram post. 1403 SE Belmont Street, Portland
Kure Superfoods Cafe moves into old Hopscotch space. No, not that Hopscotch, but the shuttered place on SE Hawthorne that offered, among other things, New Jersey-style bar pies. I actually passed the empty storefront earlier this month when I was checking out the new location of Michael’s Italian Beer and Sausage and wondered if anything would move in soon. A Bridgetown Bites reader told me about Kure taking up the SE Hawthorne space and it turns out that, despite them being a local chain opening up another location, this is the transition that the OG Kure cart is making—leaving it behind and moving into a real deal brick & mortar, right across the street.
An additional element that crossed my desk this morning was the story of the woman who owns the house in whose front yard the Kure cart was born. She wants to sell her home, but only to “the right buyer.” Is it you? 4380 SE Hawthorne Blvd, Portland
Frozen custard in a flower shop. I only recently became aware of this setup in NE Portland’s Colibri florist on NE Prescott just west of 15th Ave, across from that little cluster of eateries that includes VilleVello Bakery (home of amazing quiche) and CereusPDX. Now about this frozen custard biz:
“Cornet Custard is the wild, inspired child of Mika Paredes and Naomi Pomeroy of Beast restaurant fame. After working together on and off since 2004, the pair came back together post-pandemic at the short-lived (but much adored) Ripe Cooperative. There at Ripe, Mika got to work creating the RICHEST, MOST LUXURIOUS Frozen Custard ever known — with 12 egg yolks in every quart— inspired by CLASSIC FLAVORS using old fashioned methods and the VERY BEST INGREDIENTS.”
Along with flowers and plants at Colibri, you’ll find “a secret espresso counter and a freezer full of Cornet Custard.” They scoop in real time, too: Saturdays and Sundays, noon to 4pm. 1454 NE Prescott Street, Portland
Sebastiano’s timeline. Dan and Elise over at Sebastiano’s “tell it like it is” when it comes to transitions, over on their Instagram—a big ball of mixed feelings and memories. They also provided a timeline for their work and locations:
February 21 – 24 – Final Full Week in Montavilla
February 28 – 29 – Last Two Days in Montavilla
March 2 – Come see us @thewildbunchpdx
March 7-9 Opening Weekend in Sellwood
March 11 – Open 6 Days a Week in Sellwood
I’m sad to see them leave Montavilla but at the same time happy for them as they grow and change. Looking forward to hitting them up in Sellwood! 411 SE 81st Avenue (Montavilla) and 8235 SE 13th Avenue (Sellwood), Portland
