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April 13th, 2011 WW Culture Staff | Scoop
 

Suck It Up, Winklevii.

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  • LUTZ LIVES: When the beloved Lutz Tavern, reportedly the first bar to sell Pabst to hipsters, closed in September after 56 years of beer-only business, Woodstock residents responded with a mix of abject mourning and speculation as to what sort of business could take best advantage of the Tavern’s immaculate midcentury fixtures. We were hoping for a pie shop. As it turns out, the crying and plotting may have been premature: Clinton Street Pub owners Jayson Criswell and Robert Kowalski (also of Crow Bar) have applied to reopen the space as Lutz’s Tavern. Given the pair’s record, you can bet they won’t change a thing—beer-only license included.
  • WESTWARD DESIGNS: When Portland fashion designer Barbara Seipp moves her boutique, Phlox, from Mississippi Avenue into the renovated Eagle Building at 1300 W Burnside St. in May, she’ll drop the name in favor of the title of her clothing line: Isaac Hers. The move marks a westward migration for Seipp: “The evolution of Mississippi Avenue left me feeling like we didn’t fit,” she says. “The West End and the Pearl are still really the primo shopping areas.” Seipp says the new store will be “much more of a lifestyle shop”—complete with “gifty stuff and apothecary.” Isaac Hers joins shoe store Solestruck, men’s boutique Blackbird, Tanner Goods and Dunderdon in the Eagle, once the site of the city’s preeminent bear bar.
  • AND-A I WOULD WALK: New food-cart alert (no, wait—this one actually sounds interesting). Andrew Grasso, who also runs the Mad Max-esque vegan motorbike taqueria TREATmachine, is bringing just about every Portland food trend together in one compact cart. Called 100 Miles, his new venture aims to source 99 percent of its foods from local farmers. The menu will change depending on what is seasonally available, with a focus on panini and platters, and a separate vegan menu. “We are going to try and build relationships with the farms we use...and form a real sort of bond with our food, the people that grow it, and have complete transparency in what we sell and do,” says Grasso. “People like to talk about the slow food movement, and this is it in its purest form, I’d say.” The new cart will take over TREATmachine’s spot on Southeast Morrison Street and 20th Avenue (next to Wolf & Bear’s) at the beginning of May, while the taco trike will go mobile.
  • CORRECTION: Last week’s review of local decaf coffees (see “What About Decaf?” April 6, 2011) contained an incorrect photo. The second-ranked New Seasons Decaf ran with a photo of a bag from Portland Roasting. The coffee was in fact New Seasons’ house brand; no beans from Portland Roasting were tasted for the article.
 
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