Top 5 Posts on Bridgetown Bites, April 2024

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“Meg, you’re really pushing it!” I say to myself about the delayed posting—almost to June—of the blog’s monthly top 5 posts roundup. Truth be told, traffic was affected a lot after the March 2024 adjustment in Google’s “Helpful Content Update,” and … well … it’s been a real bummer. So, it means devoting some time to re-strategize. Still, over 9,300 unique visitors made it here and generated just under 12,000 page views for the month.

I appreciate your reading, sharing, and enjoying the content here on Bridgetown Bites—many, many thanks. You can also follow us on Instagram and Facebook, as well as X/twitter, and aforementioned re-strategizing will affect the social channels, too. Now, onto the top posts from April (plus some updates).

5. Get Ready for Fallow’s Restaurant, From the People Behind Bastion

A salad you might find on the menu at Fallows Restaurant.

The folks behind Bastion, a restaurant in Sellwood that shows you that food can be both healthy and delicious, are opening up a new restaurant, Fallow’s, just up the street in the old Relish Gastropub space. They will offer dinner service (Bastion closes at 4pm the days they are open). As a fan of Bastion, I’m pretty excited about this.

Update: They have launched a Kickstarter and it has a whole bunch of new information in it about the restaurant.

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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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