Hungry for news? Welcome to our Friday Feed, where we run through all the local food and restaurant happenings of the week—and maybe help you figure out where to eat this weekend.

• Nothing Merry Here: Some of us will need new plans for Christmas dinner this year, as Vanishing Seattle reports that Ho Ho Seafood in the Chinatown–International District has served its last duck. Since opening in 1987, the restaurant served fresh shellfish from its tanks, stir-fried feasts, and more than a few late-night “cold teas.”
• Something Merry Here: Another staple of holiday season plans will be open for all your Cheez-It salad needs. The Wedgwood Broiler managed a remarkably speedy recovery from a recent fire, opening the lounge last week and the restaurant this week. Sadly, the burgers (among the best in the city) are off the menu pending a few more repairs.
• Now Open: Farmers market stalwart Salmonberry Goods opened the doors last week to its Sunset Hill shop, Salmonberry Green Grocer. Along with their sourdough loaves and pastries, they plan to stock pantry staples, fresh produce, and some grab-and-go meals.

• Now Closed: Shota Nakajima announced the end of the month is the end of the line for his long-term pizza popup, Kōbo, which has been inside the Redhook Brewlab for about two years. At least for now—he calls it a break and hints at some exciting stuff coming up next year.

Eat This: Podcaster Picks

All they do all day is talk about food, but what do they eat? This week we announced our picks for Seattle’s Best New Restaurants, but we also asked local food podcasters to name their favorite dishes of the year.

Syd Suntha, the cohost of The Seattle Restaurant Podcast and chef-owner of Kottu Seattle just announced his own food news: He’s morphing his food cart from Sri Lankan cuisine to tiny tasting menus. Goosesuit starts serving next month. In the meantime, these were his best bites this year.

1. Morty sandwich, Layers Green Lake
2. Fried stoner sandwich (an Uncrustable with chocolate and marshmallow), Vindicktive Bar & Wings
3. Huevos con weenies, Bad Chancla

Please Make It Stop

Charcuterie boards work well because charcuterie is flat, solid, and easy to pick up with hands or utensils. Pasta is…not. Since Lower Queen Anne restaurant Messina’s $96 “Festa di Messina” pasta tasting board is going viral on social media again, let’s all try to remember that pasta is a bowl food. Not a board food. Better yet, I’d love to see Seattle bring the kind of energy to fighting this that New Yorkers brought to Bill de Blasio eating pizza with a knife and fork.