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Displaying articles 4141 - 4160 of 4359 in total

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Kitchen Chemistry

A new culinary movement trades pots and pans for pipettes.

  • By Camas Davis
  • Published 05/19/2009

EAT THIS NOW

Chocolate Chip Cookies and Milk at Sugar Cube

  • By Camas Davis
  • Published 05/19/2009

CHEAP DATE

Bar Avignon

  • By Camas Davis
  • Published 05/19/2009

Article

Taste Test

One of Portland’s most eclectic oenophiles opens up *Kir*, a tiny, unpretentious East Side wine bar that passes with flying colors.

  • By Camas Davis
  • Published 05/19/2009

Nosh

Eat Their Words

Understanding restaurant menus shouldn’t be this hard.

  • By J. David Santen Jr.
  • Published 05/19/2009

EAT THIS NOW

Chicken & Waffles at Simpatica

Get thee to Simpatica for a breakfast of fried chicken and golden waffles that hails from either Harlem or somewhere in the South.

  • By Camas Davis
  • Published 05/19/2009

INTRODUCING…

A Cena

  • By Camas Davis
  • Published 05/19/2009

Review

Worth Its Salt?

Sel Gris is a new, upscale restaurant on Hawthorne and should be able to live up to its seemingly elemental name.

  • By Camas Davis
  • Published 05/19/2009

Cocktails

Warm-Up Cup

It’s hard to resist the fireworks of a Spanish coffee, but for home consumption, Irish coffee is just the thing.

  • By Tom Colligan
  • Published 05/19/2009

THE HIT LIST

Stir It Up

Tired of searching for the restaurant that turns out a perfect cassoulet? Learn how to make it yourself.

  • By The Editors
  • Published 05/19/2009

Restaurant Closure

Last Call

After nearly 100 years downtown, dive bar Virginia Café gets 86ed.

  • By Jonathan Fine
  • Published 05/19/2009

INTRODUCING ...

Lucier

Lucier has been open for only a few weeks. Yet the dining room is full, mostly with groups of men and women in business suits sipping champagne and feasting on structurally arranged food.

  • By Camas Davis
  • Published 05/19/2009

Article

Japanese Rising

At Tanuki, a diminutive eatery in Nob Hill, sake may be king, but the food that’s paired with it is what holds us captive.

  • By Camas Davis
  • Published 05/19/2009

Cocktails

Mint Condition

Calling all parched ladies and gents: It’s time for an ice-cold julep. Here’s how to do it up proper.

  • By Tom Colligan
  • Published 05/19/2009

Cellar Notes

Rosé City

More winemakers are moving inside city limits, which means tasting new pinots just got a whole lot easier.

  • By Mike Thelin
  • Published 05/19/2009

Gardening

Upstairs Eden

Forget the farm. All you need to grow delicious heirloom tomatoes is a little patch of rooftop.

  • By Jordan Crucchiola
  • Published 05/19/2009

INTRODUCING…

Tanuki

  • By Camas Davis
  • Published 05/19/2009

Cheap Date

My Brother’s Crawfish

Forsaking My Brother’s Crawfish because of its out-of-the-way location or its owners’ seemingly tenuous relationship to authentic N’awlins fare would be a mistake. In fact, we can say with little doubt that this modest restaurant offers the best Creole cu

  • By Camas Davis
  • Published 05/19/2009

Restaurant Review

Faulty Fusion

A San Diego chef opens Isabel, her fifth West Coast restaurant in Portland, but is this bastion of healthy cuisine built to last?

  • By Camas Davis
  • Published 05/19/2009

Article

Vinomatic

Dozens of wines. One push of a button. Willamette Valley wine tasting enters the age of automation.

  • By Tom Colligan
  • Published 05/19/2009
Displaying articles 4141 - 4160 of 4359 in total