Portland's New Vegan Fast-Food Joint

From new cold treats to Italian heaven, here are the tasty news bites of the week.

Huber’s Legacy Lives On

Foodies and cocktail aficionados alike have been mourning the loss of James Kai Louie, co-owner of Portland’s historic Huber’s restaurant and the creator of its iconic Spanish coffee. Louie’s four sons have taken over the restaurant and will continue to serve what one expert says is the closest thing to Portland’s quintessential cocktail. [OPB]

Blaze Hits Wineries

The Burdoin fire has been devastating communities in the Columbia River Gorge, including two wineries in Lyle, Washington that suffered damages to their crops and other equipment. The owners of Syncline Winery said their entire 2025 vintage has been destroyed, while owners at Baro Wine are still unsure about total damages. [Oregonian]

In-N-Out, But Make It Vegan

There’s a new fast-food burger joint on Swan Island and, at first glance, it could be mistaken for a certain California-based chain. Face Plant has all the fixings — think burgers, fries, and milkshakes — except everything on the menu is plant-based. Allison Barr from The Oregonian stopped by and had good things to say. [Oregonian]

An Italian Full-Send on Burnside

Dimo’s Apizza took over the space next door, formerly Burnside Brewing, and launched an ambitious expansion of its Italian offerings. Dimo’s Italian Specialties is a full restaurant, bar, bakery, deli market, and even hosts a supper club three times a week. As they say in the old country, “non vedo l’ora!” (I can’t wait!). [Portland Eater]

Two Extremely Elaborate Scoops, Please

One can never have too many ice cream options during the so-called dog days of summer, the more flamboyant, the better. Rachel Cavanaugh at Portland Mercury recommends three recently-opened ice cream shops: Black Cat Frozen Custard in Old Town, Cinnabon Swirl in Hillsboro, and Tipsy Scoop on N Mississippi. [Portland Mercury]