Following up on last week's breaking news that Couvron chef Anthony Demes has returned to Portland to open a new restaurant (called Noisette) in NW, the O's Michael Zusman catches up with Demes to see what he has planned for the 40-seat spot. Demes drops some major menu hints, revealing items on both the "hot" and "cold" sides: "We will serve squab, duck, great Oregon lamb, rabbit and plenty of seafood. ... I haven't decided whether to put a burger on the menu, but if I do, it will have to be great and fit the small plate focus." [OregonLive]
