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If you’re wondering where your sculptor friend from college wound up, it’s probably Portland, Oregon. The sketch comedy series Portlandia dubbed the laid-back city the place “where young people go to retire,” but from the looks of things, folks are keeping pretty busy in Portland: Local chefs dream up innovative new dining destinations, fashion... A long weekend presents ample opportunity to check out three of the city’s hottest neighborhoods and experience Portland in the low-key manner of the locals. Pack your appetite and a pair of comfy shoes, then prepare to fall hard for the artsy-earnest charm of the City of Roses. Day 1: Downtown and the Pearl District Begin by exploring the pedestrian-friendly urban core, where the Ace Hotel and Powell’s City of Books anchor an impressive collection of clothing and housewares boutiques, brewpubs, and cocktail spots. Caffeinate and connect. Attached to a Stumptown café counter, the wood-lined Ace Hotel lobby offers free Wi-Fi and excellent people-watching around a massive mosaic coffee table. Grab a potent cold-brew coffee and hunker down on the sofa, where locals catch up on email while the Ace’s tattooed clientele flirt over organic doughnuts and espresso drinks. Shop Paris-style. Across the street, the Union Way shopping gallery is a boutique-lined passageway inspired by Paris’s glass-roofed retail arcades. On sunny days, light shines through windowed ceilings here, too, but the concrete floors and sustainably sourced poplar-wood walls are pure Pacific Northwest. Stock up on men’s tees from ACNE Studios at Steven Alan, rugged leather boots from Danner, and Swedish sea salt soap and organic lotions at Spruce Apothecary. Get lost in miles of books. You can’t miss the 68,000-square-foot Powell’s City of Books , the self-proclaimed largest new-and-used bookstore in the world. Stroll through a labyrinth of blonde-wood shelves to discover rare photography collections, vintage cookbooks, and dystopic graphic novels from artists both local and far-flung. With its racks of plush puppets and brainy activity books, the expansive kids' section downstairs is a Portland parent’s godsend during long, wet winters, while. Source: www.cntraveler.com
Last year we introduced you to Avanti Food & Beverage — a first-of-its-kind restaurant incubator that planned to create a culinary think tank for our city’s most innovative chefs. The space, located in LoHi, would provide multiple test kitchens where local creatives could try out their newest concepts on the general public before taking the project full scale. At first, the idea sounded ingenious — lowering the risk of opening a restaurant could spark a culinary renaissance by giving Denver’s best (and even undiscovered ) talents free reign to create something completely new. But the concept also sparked uncertainty. Would Avanti negate all the burdens of opening a restaurant for its tenants only to assume those responsibilities for itself. Would the egos of all the various participants get in the way, or would it truly be a collective eatery. In the beginning, we weren’t sure. But now, after months of endless curiosity (and construction), this idea has materialized and, as a result, some of these question are about to be answered. Because today, on July 13, Avanti will open its doors. Excitement has run high, and expectations even higher. Keep reading to get a first look at the space and the tenants, then stick around to read our predictions. Will you agree or disagree. The Space Designed by Scout Interior Design and Meridian 105 Architecture, this turn-of-the-century building has completely transformed from its once dilapidated state. Now boasting two-stories—including a plush rooftop patio with an unobstructed view of Denver—Avanti is a modern and sleek edifice that blends both rustic and industrial attributes. The exterior displays this balance with a mix of beautiful shou sugi ban or “burnt” wood, a mosaic of faded red brick and large, metal-framed windows that puncture the hard facade. Looking inside, you’ll find a large atrium on your left and an open floor plan with a lounge and wraparound bar on your right. Down the hall you’ll see a communal eating area with five shipping container kitchens. Upstairs, there’s the remaining two concepts (Souk Shawarma and Bixo) as well as another bar, a covered outdoor eating area with more communal seating and an umbrella-clad patio. Throughout the space you’ll find mix-metals, heavy wooden furniture and repurposed goods from the building’s history—such as old printing presses that now act as terrariums. Other than the artifacts that are peppered throughout the space, much of. Source: 303magazine.com
The Jolly Radish logo proudly brandished on the sides of both his vehicle and his neck says just about everything you need to know about chef Keith Breedlove and his food truck, the Cülinerdy Crüzer. The jet-black beast on wheels practically bursts with comic book memorabilia, funky stickers and quirky doodles, matching the mosaic of ink that covers the chef from chin to toe. This is Chef Breedlove’s third attempt, more or less, at branding a mobile food business, and this time he’s letting his personality and mad-scientist approach to mobile food define the brand. The world of mobile food is filled with strong, misfit personalities passionate about cooking, but perhaps none more so than the Cülinerd himself. Known for his off-the-wall recipes and gregarious presence, Breedlove is vocal about living with Asperger’s Syndrome and how transforming it from a hinderance into a defining brand aspect has freed him emotionally and professionally. It’s a prep day, so there are not yet smells of grilled cheese or spicy barbacoa floating from the boxy, black food truck known as Lucy. It sparkles quietly in a dusty West Sac boat and RV lot that a dozen or so off-duty food trucks currently call home. Breedlove and his second in command, Michelle Jorgensen, spent the morning cleaning, chopping, smoking, boiling and cramming ingredients into every nook of the 80s-era rig. In their corner of this modern gypsy camp, next to an old water tank, burps an impromptu smoker loaded with peanuts for Breedlove’s hybridized barbeque sauce. The cooking method that renders his brisket’s buttery texture is strictly off the record, but according to Breedlove, most mobile chefs employ it daily. Almost every aspect of Chef Breedlove’s work screams informal, work-around or scattered, yet that’s exactly what makes his brand stand out in the local league of oddball street-food creators. Specialty food trucks more or less burst into the mainstream market in 2008, and they claimed 1 percent of U. S. restaurant sales in 2013, nearly a billion dollars. Projections by industry insiders have that revenue rising to $2. 7 billion by 2017. There isn’t complete data for the industry’s failure rate, but 25 percent of brick-and-mortar restaurants fail in their first year and 60 percent before year... Factors like geography and market size play a huge part in this risk for mobile food operators, but so does. Source: www.comstocksmag.com
Attached to a Stumptown café counter, the wood-lined Ace Hotel lobby offers free Wi-Fi and excellent people-watching around a massive mosaic coffee table. Grab a potent cold-brew coffee and hunker down on the sofa, where locals . James Beard Award
You'll be well greeted, and, if you arrive on the early side, have your pick of tables. Impeccably renovated, the room retains its buoyant fin de siècle décor, with sculpted pilasters, Pompeian-style paintings, mosaic floor, brass railings, and etched
Modern desks and tables cantilever off the walls, while sizeable light-filled all-white bathrooms feature rainforest showers, long Apaiser eco-friendly bathroom sinks made from reclaimed marble, resin and polymers that are warmer to touch than natural
The exterior displays this balance with a mix of beautiful shou sugi ban or “burnt” wood, a mosaic of faded red brick and large, metal-framed windows that puncture the hard facade. Looking inside From globally inspired comfort food to gluten-free
A lot of people like to install a mosaic backsplash for a colorful splash ... But if you don't have the space, choose a bistro-type of chair and use armchairs at the heads of the table. This was Coben's solution for accommodating groups of varying ...
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