Soon, a vegan sandwich and bake shop will open in downtown Hood River. The new spot, called Golden Goods, will be at ​111 Oak St, Hood River, OR 97031 (look next to Andrew's, where the fro yo places used to be). 

The shop is the creation of Savannah and Chad Hinman. You may recognize the couple from the various hats they wear around town. Chad at Broder Ost and Savannah used to manage Basik Acai Cafe. 

The duo plan to open the doors some time in May. Then, they'll shut down for a few weeks as they welcome their first child. 

We dropped by today and the space was sunny, bright, and inviting. Savannah and Chad have brought their own touches to the space, including tiling they did themselves. Look around and you'll see the influence of their friends on the space. Audrey Mae, known for her rad artistry, painted two pieces on their walls.

So what's there to know? Golden Goods will be Hood River's first fully-vegan eatery. It will serve veggie-forward sandwiches focused on real food instead of meat substitutes (think: lentil meatballs on the meatball sandwich). Much of the bread and baked goods will be made in-house, but some things, like any gluten-free vegan bread, may be brought in from elsewhere. There will be kid-friendly items on the menu. For drinks expect kombucha, juice, espresso and hopefully beer and wine (with time, their application is under review with the OLCC). 

That's it. That's what we know! We're excited to see everything when they open soon! 

You may remember Halley from a write-up we did a bit ago about a pop-up she did. Well, she bought the Huck Truck, renovated it to fit her Puerto Rican theme, and will open Saturday, April 30. Hours will be 11-2 p.m. for opening weekend (or until sold out, stay tuned to Halley's Facebook page for updates). The truck will be parked where Huck Truck was at 415 W Steuben. 

FishPeople Seafood will be offering both brunch and dinner kits for Mother's Day. Order for 2 or 4 (or multiple sets to feed more). A sample basket for brunch for 2: a dozen farm-fresh eggs, mimosa makings with juice from Columbia Gorge Organics (the bessssttt), salmon, potatoes, asparagus, and rémoulade. Make whatever you want with the ingredients or follow the included directions to make a bomb frittata. $39 feeds 2. Order by calling (541) 436-3474. 

Mount Hood BBQ is on track to open May 6. We'll update you if anything changes. It will be parked in the parking lot of Local Rhoots/1301 at 1301 Belmont St. 

Remember when we got excited about the new boba truck? We may have got over-excited. The truck hit some snags and is on hold for now, from what we understand. More info to come. 

For some time, Ethan Fuller and his team of 3 drivers have been delivering takeout to Stevenson, Carson, Stabler, Home Valley, North Bonneville, and Cascade Locks. The 19 year-old plans to hire two additional employees and expand to White Salmon, Bingen, and parts of Snowden this May. We chatted with Ethan about his business and what sets it apart from other delivery services.

EAT 14
Pizza Leona
Harvest Market

Instead of calling the restaurant you want to order from, head to gorgedeliveries.com. Find the restaurant you want to order from, hit "order now" and select your items, then check out. Food will be delivered to the address you put in during checkout. 

None

$8 for most deliveries, but up to $14 (not including tip). 

Currently 4 p.m. to 8 p.m. Wednesday-Sunday. However, each restaurant has specific hours delivery is available. Head to gorgedeliveries.com for the most up-to-date schedule. 

In the past few weeks, several restaurants have swapped their menus to reflect the season. 

pFriem's spring menu keeps favorites like mochiko chicken, mussles & frites, and the fried chicken sandwich. It adds seasonal selections like smoked salmon dip, roasted beets, paprikash, and a spring salad. Find lots of gluten free, vegan, and vegetarian options. See the full menu below. pFriem is located at ​707 Portway Ave #101. See their menu online at www.pfriembeer.com

Kickstand's spring menu features a poke bowl, year-round staples like the street tacos, and what you see in the picture above: a grilled prawn and calamari platter with garlic rice, baby bok choy, green onions, and soy sauce. You'll also notice the return of the Ricky Bobby sandwich (eggs, fried chicken, sausage, cheese, and green onions on a biscuit). 

Below, find the full menus. Find Kickstand at 1235 State St #100 and online at kickstandcoffee.net

Chef Ben is always innovating at Celilo Restaurant and Bar. This spring's menu features items like seafood risotto, mushroom and coconut ravioli, ricotta gnocchi with roasted cauliflower, and, of course, a pasta loaded with spring veggies like artichoke hearts. The bar menu remains the same with happy hour from 5-6 daily. Find the full menu below or at Celilo  (16 Oak St.) and online at  www.celilorestaurant.com. 

Elizabeth changes her menu monthly, rotating through the cities and regions of Italy. This month, she takes us to Sicily. Start with an order of  Panelle (a chickpea fritter with handmade lemon aioli), then order some fresh, handmade pasta with pistachio pesto. We can't wait to try it. Have you? Find Pesco online at pescohr.com and in person in the Windance parking lot (​108 OR-35).

The spring menu focuses on sharable plates like deviled eggs, fries, charcuterie, and farro salad. Other mains include things like mushroom risotto and spring seafood stew.  Find them in person at 390 Wa Na Pa St, Cascade Locks or online at gorgesbeer.com