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The week after Feast often serves as a chance to detox, but that wasn’t true for Portland food news. Instead, every restaurant and bar in Portland decided to announce opening dates, from a bookstore bar to a croissant doughnut bakery. And in that firehose of opening news, a few other tidbits splashed past, including murmurs of yet another hotel in downtown Portland, a new spot for dairy-free froyo, and a new chef at Novo-Andean pioneer Andina.
MO’ SOFT SERVE — Twee smoothie hotspot Moberi opened its flagship location on NW 23rd Friday, adding a selection of dairy-free soft serve to its menu of pitya and acai bowls. Working with Oregon State University’s Food Innovation Center, the company developed a line of cashew-milk-based ice creams with flavors like vanilla, chocolate maca, and blackberry acai, available with optional toppings like vegan cookie crumble and matcha dust. You can get it free Friday from noon to 4 p.m. [EPDX]
SEEING RED — A Radisson RED hotel, the artsier offshoot of the massive chain, will open in downtown Portland this November. The hotel’s new location, on the corner of SW Columbia and Broadway near Higgins, will also have a ground-floor restaurant and bar, with the ghastly name OUIBar + KTCHN. No word on who will run the kitchen or bar, though according to the press release, the restaurant will serve “global street foods” (whatever that means — dosas? elote?). [EPDX]
CEVICHE SWITCH-UPS — Classic Peruvian restaurant Andina has some fresh faces in its kitchen. Chef Cliff Denny, a longtime alum of celebrity chef Charlie Palmer’s restaurant group, has taken over as executive chef, with Cusco hotshot Coque Ossio working alongside Doris Rodriguez de Platt (Mama Doris) as the culinary director. [EPDX]
STRUCK A DEAL — Soon after closing her SE 7th shop, beloved chocolatier Sarah Hart sold her company, Alma Chocolate, to local cocoa giant Moonstruck. The NE 28th shop will remain open, but the chocolate production side of things will move into Moonstruck’s St. Johns factory. It’s not quite Nestle, but it’s a big step up, production-wise. [Portland Monthly]
