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.
GADO’S BACK — Two weeks after Gado Gado owners Mariah Pisha-Duffly and Thomas Pisha-Duffly temporarily closed their restaurant, the couple is back, but not with the laksa and rendang they were making before. The new takeout menu, which they’re calling “Oma’s Takeaway,” involves self-identified “stoner food” dishes like popcorn shrimp and dan dan noodles with blood sausage gravy. The delivery will be available for takeout and through Caviar starting at 4:20 p.m. Thursday. [Oregonian]
RED SAUCE — Burger Stevens owner Don Salamone is also switching up his schtick during the COVID-19 slowdown; instead of serving his beloved cheeseburgers, he’s switching things up, serving curbside takeout meals of Italian classics. “Stevens Italiano” is serving $25 meals of chicken cacciatore, rigatoni in tomato sauce, Caesar salad, and garlic bread, starting tonight (though today’s dinner has already sold out). Meals serve one-to-two people with leftovers, and kids pasta is always free with an order; meals can be picked up at Dig a Pony. [Portland Monthly]
FRED SETS A LIMIT — Portland-born supermarket chain Fred Meyer will limit the number of people allowed in their stores starting today, depending on each store’s design capacity; each store will be limited to half of the maximum capacity. [Portland Business Journal]