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Arts & Culture

Eat & Drink

INTRODUCING…

Sel Gris

The chef and the friendly staff have executed their dining mission with crystal-clear execution.

  • By Camas Davis
  • Published 05/19/2009

EAT THIS NOW

Soon Doobu at Toji Korean Grill House

Brought to the table in a hot clay pot, the classic Korean tofu soup known as soon doobu comes bright red and bubbling

  • By Camas Davis
  • Published 05/19/2009

CHEAPDATE

Little Red Bike Café

It's a cozy, sunlit refuge that opens at 7 a.m. each morning, six days a week.

  • By Joanna Kang
  • Published 05/19/2009

Eat This Now

Tailored Tapas

Does the latest Spanish-inspired eatery to hit Portland pass muster? It does if you customize your meal just right.

  • By Camas Davis
  • Published 05/19/2009

Fermentation Confirmation

Strong Brew

Traditional kombucha tea promises long life; when it’s bottled by Tazo’s co-founder, it tastes good, too.

  • By Kasey Cordell
  • Published 05/19/2009

Pinkies Up!

Bubble Up

Domestic sparklers don’t even come close to trumping a superb bottle of champagne

  • By Camas Davis
  • Published 05/19/2009

Recipe

Roasted Quince Compote

  • Published 05/19/2009

RECIPE

Roasted Quince Compote

The tropical flavors and heady scent of the bright yellow, hard-skinned quince lend it delicious staying power.

  • By Nancy Rommelmann
  • Published 05/19/2009

SAVOR

Local Pearls

The variety and abundance of Pacific Northwest oyster coves make our region a shucker’s paradise.

  • By David Welch
  • Published 05/19/2009

THE HIT LIST

Season Ale

Six winter-worthy brews that spread hops and joy but once a year

  • By John Chandler
  • Published 05/19/2009

Editor's Note

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