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Our Favorite Portland Patios for Dates Where to get intimate. Someday. IMAGE: Brian Burk.
. 4-10 pm Sunday-Thursday, 4-11 pm Friday-Saturday. Angel Face may be the only bar whose capacity has increased during COVID. The once standing-room-only custom cocktail joint had previously crammed patrons around a U-shaped bar. Now, in concert with the other establishments on Northeast 28th, it’s built a shelter over the street parking spots that covers four wooden tables. The roof of the structure is clear corrugated plastic, allowing the sun to stream in. Most critically, the list of spirits, wines and snacks hasn’t taken a hit. It’s as comprehensive as ever, and includes options from neighboring small-plates joint Navarre, making it an ideal spot for couples. ELIZA ROTHSTEIN.
Does anyone else feel like we’ve hit the point of quarantine where
a n y t h i n g out of your daily “routine” is the most exciting thing ever? The bars I paid visits to this week are all about service with a side of fun, which they’ve since adapted to The COVID Times while staying true to their identities.
At the core of these two different bars is the same fighting spirit, and an openness to collaboration. We’re by no means out of the woods yet, but my hope is that the f&b industry emerges on the other side with stronger bonds than ever; spearheaded by local gems like these who understand that despite the individualistic values this country tries to drill into us, we’re better together.
The restaurant and butcher shop promises farm-to-table meats like youâve never seen them before.
By
Katherine Chew Hamilton
2/4/2021 at 5:00am
Wallow & Root Farm specializes in hybrid heritage pigs.
Simply mention heritage pigs to pig farmer Austin Piccone and youâll get a run-down on trends in pig breeds over the last century, from Red Wattles to American Mulefoots. Bring up diverse livestock farming and youâll get fun facts about how elephantsâ feet create micro-ecosystems when they tread on soil in the African savanna, or how a decline in the American bison population led to the Dust Bowl disaster.Â
Vale da Lama
A farm that’s leaving their carbon footprint in the mud (and having vegetables grow out of it).
Vale da Lama, or as it translates into English ‘The Valley of the Mud’
is, well.. it’s many things. I first heard of them when The Portugal News got an email letting us know about a ‘Farm to Fork’ event they hosted in December. I loved the idea of a place where you can go and eat what they grow, and the very well put together website showed a birds eye view of the quite vast and impressive farm. Words like ‘Syntropic Agroforestry’ and ‘Planned Holistic Grazing’ jumped out at me, and even though I had missed the opportunity to get their food on the end of my fork, I just had to find out more.