Oregonians Really Dig Chicken Alfredo on 4/20

This was a big week on Eater PDX, between Erizo’s Jacob Harth becoming an Eater Young Gun and the two big features on Portland’s Mexican culinary icons. Even still, the news kept rolling in: Buzzy whisky bar Scotch Lodge finally has an opening date, a beloved Bay Area pizzeria is coming to the Pearl, and a build-your-own cookie bar opens on North Williams Monday. In the chaos of news and big projects, this weekend’s big holiday (no, not Easter) slipped past unnoticed, but there are still plenty of 4/20 news tidbits to enjoy as we approach the weekend:

4/20 FREDO — Chicken Alfredo may be one of Oregon’s favorite foods while high. Food delivery site Grubhub analyzed the most popularly ordered foods in Oregon on April 20th compared to other Fridays in April, and chicken Alfredo is 223 percent more popular than the average meal ordered through the app. Biscuits and gravy was the second most popular dish, followed by pork egg rolls and cheese fries. For more dining suggestions for Saturday, check out this map of 4/20 friendly foods. [EaterWire]

CBD CAFFEINE — Starting April 20, Portland-based coffee behemoth Stumptown is hopping on the CBD train, hawking a cold brew concentrate made with Oregon-grown, USDA Certified Organic CBD. One of Stumptown’s 3-ounce CBD Cold Brew Elixirs has 15 mg of East Fork Cultivars CBD, available for $4.20. The company only produced 1,000 bottles, so CBD enthusiasts should visit a Portland Stumptown location to buy some while they can. [EaterWire]

NOODLE NACHO HAPPY HOUR — Park Avenue Fine Wines, the downtown bottle shop and wine bar home to chef Karl Holl’s 100-layer lasagna, is now offering a happy hour from 2 to 5 p.m. Mondays through Saturdays. The happy hour includes $5 pours of vermouth and sherry, as well as an $8 “dealer’s pour.” Holl offers discounted bites Tuesdays through Saturdays, including $2 arancini, $2 maple chicken liver toasts, and “noodle nachos” for $5. For those interested, noodle nachos are the fried noodle trimmings from the lasagna, topped with spicy red sauce, burrata, black olives, pepperoncini, and other Italian-nacho-esque things. [EaterWire]

HAUTE SAUCE — Jose Chesa, the chef at Eater 38 favorite Ataula, is getting into the hot sauce game. Ataula Brava Sauce is a collaboration between Chesa and Marshall’s Haute Sauce, using a combination of traditional salsa brava elements (smoked paprika, sherry) as well as tamarind and smoked ghost chiles. The sauce is available for purchase at the Northwest Portland restaurant. [Portland Monthly]