Welcome to Cascadia Wire, a look at restaurant news from up-and-down the Pacific Northwest corridor.
Ex Novo Brewing. [Photo: Avila/EPDX]
PORTLAND— As Olympic Provisions's line of cured salamis and other porks products near ubiquity in the Pacific Northwest, Eater PDX takes a look inside its 30,000-square-foot production facility, which now makes more than 40 different products. Head over to behold the smoker that can house 700 pounds of hot dogs at one time, the salami incubator, and the massive drying room, which can hold up to 10,000 pounds of drying salami. [EPDX]
SEATTLE— Eater goes inside two new restaurants this week. The Nordic-inspired Bell + Whete launched in Belltown near its sibling restaurant Local 360. Check out Eater's photos of the space. And take a photo tour of Mioposto—a second outpost of the local pizza shop just opened near the University District. [ESEA]
SEATTLE— Ballard welcomed biscuit spot Morsel. In addition to the usual biscuit topping suspects, Morsel serves Cronut-style "biscakes" and "cinnabiscuits." Lovers of bivalves, heads up: Taylor Shellfish opens its third Seattle oyster bar on Tuesday, this time in the burgeoning Pioneer Square. [ESEA]
PORTLAND— First, there were non-profit bars; now, the doors have swung open at a new non-profit brewery. Ex Novo Brewing Co. officially debuted last week in North Portland, brewing three beer varieties on-site for its 50-seat brewpub. The pub has pledged to donate profits to four charities: Impact NW, Friends of the Children, MercyCorps, and International Justice Mission. Also open this week in Portland: A locally sourced fro-yo shop and new places to grab sandwiches and pizza. [EPDX]