Local Gluten Free Bakery Gets a New Name, Some Random Bar Opens, and More Food News

Your Daily Dose of Food + Drink News, Events and Must-Read Miscellany.

1. Beloved gluten-free bakehouse d:floured has changed its name to Nuflours after a several month-long legal dispute. “All the attorney negotiations and uneasy energy was affecting our business,” said Phebe Rossi, founder of d:floured. “We needed to refocus on our mission; we want to feed people.” Nuflours will continue to sell at farmers markets and cafes, and its baked goods can be found in the aisles of Central Co-op and PCC Natural Markets.

2. While you’ll have to wait until October to find it on shelves across Washington State, Hilliard’s Beer and Redhook Brewery’s “Joint Effort Hemp Ale” is now available on draft. The nutty session ale is brewed with Zeus, Cascade and Summit hops and, of course, hemp seeds. At last check, “Joint Effort” tap handles in the shape of a bong were still for sale for the aptly priced $42.00 at Hilliard’s taproom in Ballard.

3. Check out this profile on CHS of Olivar, the tiny Capitol Hill Mediterranean spot that moved into the historic Loveless Building on Roy St. five years back. Olivar found success in the space after a string of short-lived tenants, including Coco-la-ti-Da and Fork.

4. Some Random Bar is now open in Belltown. Nosh Pit has the details.

5. With stone fruit in season,The New York Times Drink of the Day is the refreshing and easy to prepare Peach Bellini. You could learn how to make one from this very pretty video, or go to the Sitting Room in Queen Anne and order a round instead.

 
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