Blue Star Donut’s new flagship location opens today at 1155 SW Morrison St. At 5,000 SF, this space takes up the corner of Portland’s 12th & Morrison building. This space is nearly six times larger that the original location at SW Washington, and features and open-air commissary kitchen, retail space, and an area where you can watch head chef, Stephanie Thornton, experiment with new flavors and ideas.
Blue Star’s Facebook Page shared this update last week, which highlights the openings of two locations: Los Angeles, 3438 Sunset Blvd. and Portland, 1155 SW Morrison St.
Congrats on your expansions, Blue Star!
Eater PDX published two articles about Micah Camden’s (Blue Star Donuts, Little Big Burger, Boxer Ramen, SuperDeluxe & Heart Pizza) new concept, Little Bean, a chickpea ice cream business. According to Eater, Camden has already developed 12 flavors of the five-ingredient ice cream that are completely dairy-free, soy-free, nut-free, and gluten-free. In one of the Eater article, they interviewed Camden about his chickpea concept:
“Camden’s love of chickpeas translates to inventive dairy-free and gluten-free desserts that don’t exactly taste that way. The byproduct of chickpea milk — essentially what’s left over after the chickpeas get a good squeeze — turns into a flour substitute for cookies, topped with a sprinkle of flaky salt. “Most places that have gluten-free bakeries, it’s just sugar-on-sugar-on-sugar. I never want to do that,” he says” -Eater PDX
The business is set to open in the Heartline in October. For now, check out Little Bean on Instagram and follow their pop-up cart around town so you can try Little Bean’s unique flavors like Chipotle Chocolate, Strawberry Sichuan, or even Cherry Chai made with a house spice blend.
Normandie, a new restaurant by Judson and Amanda Cannon Winquist with Chef Heather Kintler, will open its first location occupying 2,046 SF of ground floor retail space in the Lower Burnside Lofts, located at 1005 SE Ankeny St, Portland, Oregon.
“Drawing inspiration from the similarities of the Oregon and Normandie coasts, the food is fresh, light, flavor forward, and interesting. We are an approachable neighborhood bistro with coastal inspired cuisine that combines French inspiration with the bounties of the PNW.” – Judson Winquist