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.
Base Camp Takes a Break
Base Camp Brewing is closing indefinitely, but indefinite doesn’t mean forever, necessarily. The brewery announced on social media that it would close “for the foreseeable future,” though owner Justin Fay is hoping that’s not permanent. “We are very much hoping we will be able to open back up,” Fay told the Oregonian. “But we don’t know the timeframe yet. It’s obviously very dependent on the business atmosphere in Portland.” Fay is continuing to pay rent for the space, and the adjoining food cart pod is still in business.
An Oven & Shaker chef has started a new backyard pizza pop-up, donating proceeds to racial justice and mutual aid organizations. On Saturdays, Paladin Pie’s Leo Brill makes pizzas on naturally leavened crusts, topped with combos like pepperoni, pineapple, and pickled serranos or roasted zucchini, corn, and sausage. The menu changes weekly, and customers order using a form on the website. Then, Brill donates proceeds to places like Don’t Shoot PDX or the Minnesota Freedom Fund.
The Kex hotel’s rooftop bar, Lady of the Mountain, will start serving brunch Saturday, with a menu of smoked-fish-topped bagels, lamb sausage with hash browns, and cold-smoked pork schnitzel with poached eggs. The brunch cocktail list includes the customary mimosas and a version of a Bloody Mary with miso, cumin, and a choice of vodka or aquavit. Make a reservation on Tock.