As the COVID-19 outbreak in Oregon continues to impact the local restaurant market, stories are popping up across the city, from food cart owners giving away free meals to chefs starting Instagram cooking classes. In this new version of AM Intel, we dive into different ways the state’s food service industry has been responding to the global pandemic. For more COVID-19 stories, check out our larger story stream.
FUKU FOES — Many local chefs and food personalities are calling for a boycott of David Chang’s fried chicken chain, Fuku, saying the timing and method of the company’s Portland expansion, through delivery-only “ghost kitchens” across the city, takes advantage of the particularly difficult time for the Portland restaurant and food cart industry. The reviews of the chicken on social media haven’t necessarily been positive, either. [Oregonian]
STUMPTOWN RETURNS — Stumptown Coffee Roasters temporarily closed its cafes last month, but the company has started to get back into the game. Stumptown’s Division location reopens today from 7 a.m. to 2 p.m. daily, with takeout service only and walkup orders accepted. The cafe will only accept credit cards, and online service coming soon. [EaterWire]
CANNED COCKTAILS — Rogue has started canning cocktails, ideal for people stuck at home craving a stiff drink. Cocktail can variety packs include a cucumber lime gin fizz, grapefruit vodka soda, cranberry elderflower vodka soda, and ginger lime vodka mule, available at liquor stores like Hollywood Beverage. [EaterWire]