|| Print ||
|Articles - Nov/Dec 2012|
|Monday, November 05, 2012|
Page 2 of 4
In other words, understanding the evolution of Portland’s food scene requires a bit of contrarian thinking. The reasons Portland has been able to incubate a successful restaurant industry may have as much to do with the city’s social, economic and urban development circumstances as it does the chefs and the food. In 2012 Oregon had 10,500 restaurants that employed about 170,000 people and were projected to register $6.2 billion in sales, up from $5.3 billion in 2007. In Portland, data about the numbers of restaurants is a bit harder to come by, despite the often repeated statement that Portland has more restaurants per capita than any other city in the country. “I’ve never been able to verify that claim,” says John Hamilton, a spokesperson for the Oregon Restaurant & Lodging Association. An increase in liquor license applications does point to an uptick in new restaurant openings, Hamilton says, and in Portland, anecdotal evidence bears out that claim.
At least 15 new chef-driven independent restaurants have opened or will open in inner-city Portland this year, many hotly anticipated second ventures from local restaurant owners. John Gorham, proprietor of the popular Tasty n Sons on North Williams Avenue, is opening a second location downtown this fall. Tommy Habetz, chef/co-owner of Bunk Sandwiches, is opening the Tex-Mex-themed Trigger in Northeast Portland, also this fall.
“The number of new restaurants is multiplying; it feels like it’s squared every year,” says Nostrana co-owner Cathy Whims, who opened a second restaurant herself this past fall, the Pearl District’s Oven & Shaker. She used to worry that new restaurants would cut into her bottom line. Instead, the uptick in new restaurants seems to be having a cluster effect. “They just bring new business,” she says.
One of the most high-profile openings of the year is Imperial, a new venture in the Hotel Lucia by acclaimed chef Vitaly Paley, who has run the award-winning Paley’s Place since 1995. “I felt the need to express other creative thoughts and ideas,” says Paley. But Paley also got a good deal from the owners of the downtown hotel, who approached him with the idea about a year ago and, he says, contributed the lion’s share of the funding.
In Portland restaurant circles, relatively propitious real estate is a common topic of conversation, especially among those who have relocated from higher-priced cities. In 2010 Andrew Fortgang and Gabriel Rucker, co-owners of Le Pigeon in Southeast Portland, opened a second restaurant downtown, Little Bird, for about $300,000. “To open the same restaurant in New York would be a million and a half, maybe two,” says Fortgang, 33, who worked in Big Apple venues before moving to Portland in 2007. Then there’s Johanna Ware, who served as sous chef for New York City’s Momofuku restaurants before moving to Portland in 2009 and eventually opening Smallwares, a new restaurant in Northeast Portland. “I knew it would be a little easier and cheaper to do it in Portland,” says Ware, who, with the help of her mother spent about $150,000 to open the Asian-influenced venue.
Unlike Chicago, San Francisco or even Seattle, Portland restaurants tend to be guided by the vision of an individual chef/owner, not a pool of investors. Along with the artisan coffee, beer, wine and farms, the image of the artisan chef is part of a “sexy, super-appealing story” explaining how Portland became a culinary mecca, says David Machado, proprietor of Nel Centro and Vindalho.
But it’s not the whole story. Unlike other cities, Portland’s relatively affordable housing allows startup owners and staff “to live in harmony with their wage,” says Machado. Oregon’s minimum wage is $8.80 an hour; California’s is $8. As of September 2012, a two-bedroom Portland apartment rented for an average of $1,032 a month, compared to $2,106 a month in San Francisco. The role Portland’s famed livability has played in nurturing the restaurant industry cannot be overstated, he says.
“Sixteen years ago, I moved to Portland from San Francisco to open a restaurant, buy a home and put my kids in public schools,” he says. “To this day, if you talk to [a chef] who moves here, they would probably tell you the same thing.” Machado pauses. “Those are good goals,” he says. “Good ideals.”
Tuesday, September 15, 2015
BY LINDA BAKER
The 2016 presidential election is shaping up to be the year of the outsider, with Bernie Sanders and Donald Trump capturing leads in the polls and the headlines. In Portland, Wheeler vs. Hales is bucking the outlier trend.
Thursday, September 17, 2015
BY JACOB PALMER | DIGITAL NEWS EDITOR
Ahead of the recreational rollout, what are dispensary owners most concerned about ?
Wednesday, August 19, 2015
BY CHRIS NOBLE
Oregon is home to an abundance of gritty warehouses reborn as trendy office spaces, as well as crafty hipsters turned entrepreneurs. Does the combination yield an equally bounteous office products sector? Not so much. Occupying the limited desk jockey space are Field Notes, a spinoff of Portland’s Draplin Design Company, and Schuttenworks, known for whittling Apple device stands. For a full complement of keyboard trays, docking stations and mouse pads, check out the GroveMade line, guaranteed to boost the cachet of even the lowliest cubicle drone.
Wednesday, August 19, 2015
BY AMY MILSHTEIN
Training, from the mundane to the sublime, bolsters companies and workers in an uncertain world.
Wednesday, August 19, 2015
BY LINDA BAKER
In 2010 Vanessa Keitges and several investors purchased Portland-based Columbia Green Technologies, a green-roof company. The 13-person firm has a 200% annual growth rate, exports 30% of its product to Canada and received its first infusion of venture capital in 2014 from Yaletown Venture Partners. CEO Keitges, 40, a Southern Oregon native who serves on President Obama’s Export Council, talks about market innovation, scaling small business and why Oregon is falling behind in green-roof construction.
Wednesday, August 26, 2015
BY KIM MOORE AND LINDA BAKER
Child care in Oregon is expensive and hard to find. We delved into the numbers and talked to a few executives and managers about day care costs, accessibility and work-life balance.
Monday, September 28, 2015
BY TIM NEVILLE
A Power Lunch at Zydeco Kitchen and Cocktails in Bend.
|The List: 100 Best Nonprofits to Work For in Oregon|
|Run, Nick, Run|
|One Tough Mayor|
|100 Best Nonprofits: Working for equality inside and out|
|Cream of the Crop|
|Keep Pendleton Weird|
|2 out of 5 millennials pay for their news|
|Oregon's graying workforce|
|How much did Bernie Sanders raise in Q3?|
|Federal regulators OK Jordan Cove LNG terminal|
|Amazon to emulate parts of Uber's model|
|Another former Daimler alleges discrimination|
|Struggling Whole Foods announces layoffs|
Wage gaps and workforce shortages are threatening the quality of care and supports to Oregonians with intellectual and developmental disabilities. Who’s caring for those who care for our most vulnerable residents?
Engaging employees and customers along the way.
After first visiting as tourists, entrepreneurs relocate to Oregon and spur economic growth.
Are you planning a meeting, party, gala, fundraiser, holiday party, golf tournament, retirement party, team building or birthday? You won’t want to miss this show to get hundreds of great ideas!
Promoting from within its own ranks, PacificSource Health Plans has tapped Tony Kopki to head its commercial lines of business in Oregon, Idaho and Montana. In his new role as Vice President of Commercial Programs, Kopki will provide strategic, product and market leadership for PacificSource’s commercial programs.
Thomson brings 25 years of healthcare experience in provider relations, sales, marketing and communications.