Harry Cheadle

2 weeks ago | pdx.eater.com | Paolo Bicchieri |Harry Cheadle

One of Portland’s most acclaimed restaurants is changing things up and bringing in a new chef to lead the kitchen. On Thursday, June 12, Dani Morales, the executive chef at De Noche, will take over at the popular tasting-menu restaurant República. There will be other changes at the Old Town destination, as its prix fixe menu will be pared down from 10 courses to seven, and diners will for the first time in years be able to order from an a la carte menu.

2 weeks ago | seattle.eater.com | Harry Cheadle

It’s rooftop season! As we noted last week, the Populus Hotel in Pioneer Square opened today, May 22, with a new rooftop bar called Firn. Capitol Hill has a new rooftop bar too: Called Cantina del Sol, it’s a bright, semi-covered space that sits atop the building on Pine and Summit that used to be Mercado Luna.

2 weeks ago | seattle.eater.com | Harry Cheadle

Temple Pastries has been one of Seattle’s best bakeries for years, but owner Christina Wood’s latest project is a long ways away from chocolate rye croissants and cruffins. On May 30, she’s using the Temple Pastries space to open an evening pizza joint called Sacro Bosco, according to a press release. Specifically, Sacro Bosco will be serving Roman-style pizzas, which are rectangular and thicker than the New York–style Americans are most familiar with.

3 weeks ago | pdx.eater.com | Harry Cheadle

Pine nut patina and blackberry diamoron from Salona. Salona Harry Cheadle is an Eater writer and editor who covers the Seattle, Portland, and San Francisco metro areas. He has been a journalist for 15 years and writing about food in Seattle since 2023. Caraway Alexander’s Roman Empire is how citizens of the Roman Empire ate. “I’ve always really been interested in history,” they say.

3 weeks ago | seattle.eater.com | Harry Cheadle

Four years later, Tomo is shifting gears and maybe becoming a bit more of the neighborhood restaurant that Williams envisioned in the first place. At the beginning of the month it went from being open only four days a week to only being closed on Tuesday. It also got rid of its tasting menu, shifting to a fully a la carte model after opening with just the tasting menu.