For the last eight years, Portlanders have been flocking to Aaron Barnett’s neighborhood corner restaurant La Moule for bistro-style dishes and bartender Tommy Klus’ cocktails. Inside the dimly lit space and perched on the sidewalk outside, diners would pry open mussels prepared marinière, in the traditional French style, but also those dressed in salsa verde, puttanesca, or a Creole-inspired roux preparation.
At the end of July, it will serve its last plates of mussels and chicken liver mousse to its dedicated patrons — some of whom are so attached to the restaurant that Barnett says he’s even gotten requests to buy cut-outs of the restaurant’s iconic mussel-print wallpaper,
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