Welcome to Dining Confidential, a monthly column in which local chefs talk about their favorite places in Portland, highlighting their own restaurant’s ethos, sharing fun personal takes, and fostering a community spirit. Know of a chef you’d like to see featured? Let us know via our tip line.
After departing Tusk in 2020, chef Sam Smith thought he needed a break from restaurants. It didn’t last long. Pivoting into consulting, he quickly helped open veggie bowl spot Wild Thing and Seattle bakery Saint Bread before partnering with Sweedeedee owner Eloise Augustyn for a complete reconceptualization of the popular brunch destination. It’s been a year and a
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