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Starting Next Week, Plant Based Papi Will Take Over the Kitchen at Bit House for Three Months

Plus, Bison Coffeehouse in Cully is collecting water donations to bring to the Warm Springs Reservation

A photo of the Plant Based Papi Nashville “chicken” sandwich
A Nashville “chicken” sandwich from Plant Based Papi
Waz Wu/EPDX

Plant-Based Papi Will Take Over the Bit House Kitchen for a Three-Month Residency

First, the bad news: The Magna team is leaving the Bit House space to focus on reopening the trailblazing Filipino restaurant on SE Clinton. However, not all is lost: Jewan Manuel, the chef behind the blockbuster pop-up-turned-restaurant Plant Based Papi, will move into the kitchen for a three-month stay while Manuel’s main restaurant space temporarily shuts down for renovations. Starting June 29, Manuel will serve his vegan tacos, pastas, and other comfort foods five days each week, running for three months. It’s unclear who will be in the kitchen after that point; in an Instagram post, Bit House Collective said that the bar will continue to host months-long chef residencies. The bar is closed until June 27, when it’ll host a drag brunch. [EaterWire]

Cully Cafe Bison Coffeehouse Is Seeking Water Donations

For years, the Confederated Tribes of Warm Springs have been grappling with a water crisis, but as a wildfire that rages across the reservation, access to clean, potable water has been even more sparse. Bison Coffeehouse in Portland is currently seeking water donations — gallon jugs, bottled water — to bring to residents in need. The cafe will accept donations all week. Those who would prefer to donate money to the cause can do so here. [EaterWire]

Cincinnati Chili Cart Cascade Chili Co. Goes on Hiatus Soon After Opening

Milwaukie food cart Cascade Chili Co., which specializes in the hard-to-find Midwestern meat sauce, has temporarily closed mere days after its opening. “Unfortunately the labor conditions in our industry have forced me back to my main restaurant, Devil’s Dill Sandwiches, for the time being,” owner Chris Serena writes in an email. “Devil’s Dill is selling more sandwiches than we ever have and are stretched incredibly thin, No Fun is about to start booking shows again, we have to make plans on how to proceed with full reopening, and we are constantly short staffed.” Serena says that the cart will reopen in the future, however. [EW]

In Other News...

Portland Mayor Ted Wheeler is sick of people confronting him at restaurants. [Willamette Week]
Việt Kiều food cart Matta is looking to open a restaurant. [EW]
• Chef Luna Contreras has left Nightingale, her new Mexican restaurant; the restaurant has hired chef Itztli De La Torre to take over the kitchen. [EW]
• Cocktail bar Abigail Hall has reopened in the Woodlark hotel. [EW]

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