Associate Editor

Benjamin Tepler edits Portland Monthly’s Eat & Drink section, manages the Eat Beat blog, and writes across various departments, with a peculiar interest in Oregon-based entrepreneurial success stories, like Jacobsen Salt, Steven Smith Tea, and Kinfolk magazine

The New York native and Oberlin College graduate joined Portland Monthly in 2010, equipped with a culinary degree and a failed career in marine biology. To counter-balance his high-caloric diet, Benjamin spends his free time running, hiking, and climbing up Oregon’s various peaks. 

Displaying articles 441 - 460 of 679 in total

ANATOMY OF A DISH

La Sangucheria’s Chicharron Sandwich

We peek beneath the bread to discover the spicy, porky secrets of downtown Portland’s Peruvian sandwich cart.

  • By Benjamin Tepler
  • Published 05/07/2013

HOT FOOD STORIES

Portland News to Chew

Everything you need to know about this week's Portland food and drink news, including the openings of Addy's Sandwich Bar and Guero Tacos.

  • By Allison Jones
  • Published 05/07/2013

FIRST IMPRESSIONS

Polish Pub Food At Bar Dobre

Bar Dobre brings local ingredients, from-scratch everything, curated vodka, and Polish ambition to SE Hawthorne—but needs some work to become a serious player.

  • By Benjamin Tepler
  • Published 05/01/2013

INTRODUCING

Introducing: Cyril's at Clay Pigeon Winery

A new urban winery and bistro curates an artisan cheese selection as diverse as its bottle list.

  • By Benjamin Tepler
  • Published 05/01/2013

EAT THIS NOW

Eat This Now: Brunch at Lauretta Jean's

The all-butter crusts still draw a crowd, but there's much more than pie happening here (especially on a weekend morning).

  • By Benjamin Tepler
  • Published 05/01/2013

ANATOMY OF A DISH

Diving Into Wafu’s Roasted Crab Hand Roll

We take a close look at the flavorful elements of this best-selling dish from SE Division Street's "inauthentic" ramen house.

  • By Benjamin Tepler
  • Published 04/30/2013

FIRST IMPRESSIONS

Cambodian Flavors at Sok Sab Bai

A newly converted cart-to-brick-and-mortar brings Cambodian flavor and finesse to Southeast Portland.

  • By Benjamin Tepler
  • Published 04/24/2013

BEHIND THE SCENES

Chocolate Salami at Olympic Provisions

Ever wonder how chocolate salami is made? We invaded the Olympic Provisions pastry kitchen to discover the secret behind this sweet novelty.

  • By Benjamin Tepler
  • Published 04/23/2013

BEHIND THE SCENES

Smoke Signals Cocktail at Laurelhurst Market

Ever wonder how ice gets smoked? We went behind the scenes to uncover the secret to one of Portland's most iconic cocktails.

  • By Benjamin Tepler
  • Published 04/17/2013

BREAKING FOOD NEWS

Bagel Wars: The Front Line

Closures and expansions in Portland’s ever-changing bagel scene and a few new hole-y warriors you need to know about.

  • By Allison Jones and Benjamin Tepler
  • Published 04/16/2013

FEATURE

Ocean Alchemy

Great artisan salts are made across the world—but not much in the United States. From the mucky shores of Netarts Bay, Ben Jacobsen wants to change that.

  • By Benjamin Tepler
  • Published 04/12/2013

SAVOR

New Potato Gnocchi

Flexitarian chef Abby Fammartino serves a spring dish almost anyone can enjoy.

  • By Benjamin Tepler
  • Published 04/12/2013

VIDEO

In the Kitchen with Abby Fammartino

Abby's Table chef Abby Fammartino gives us her recipe for a flavorful gluten-free gnocchi.

  • By Benjamin Tepler
  • Published 04/12/2013

ANATOMY OF A DISH

Deconstructing Aviary’s Sweet and Sour Monkfish

We investigate the sweet and the sour in this Northeast Portland restaurant's elevated Cantonese classic.

  • By Benjamin Tepler
  • Published 04/10/2013

BREAKING FOOD NEWS

5 Reasons to Get Excited About the Multnomah Whiskey Library

We've got the scoop on Portland’s upcoming “spirit library” and its lead man, Tommy Klus.

  • By Benjamin Tepler
  • Published 04/09/2013

ROOM FOR DEBATE

Meatball Madness

Three of Portland’s top meatball subs go head to head: Shut Up And Eat, 24th & Meatballs, and Bunk Sandwiches

  • By Benjamin Tepler
  • Published 04/03/2013

ANATOMY OF A DISH

Deconstructing Le Pigeon’s Mussels Vinaigrette

A closer look at Gabriel Rucker’s mad method for mussels.

  • By Benjamin Tepler
  • Published 04/03/2013

ANATOMY OF A DISH

Deconstructing Blue Star’s Valrhona Donut

We dig deeper into the cocoa-driven wonder from Blue Star Donuts.

  • By Benjamin Tepler
  • Published 03/27/2013

FIRST IMPRESSIONS

Sephardic Flavors at Scott Snyder's Levant

How a new French-Arabesque restaurant on E Burnside fuses the cuisines of Spain, Portugal, North Africa, and the Middle East into one of the boldest openings of the year.

  • By Benjamin Tepler
  • Published 03/27/2013

HOT FOOD STORIES

Portland News to Chew | March 27

Everything you need to know about this week's Portland food and drink news, including the closing of Alice's Bagels and the debut of Huckleberry Pub.

  • By Allison Jones
  • Published 03/27/2013
Displaying articles 441 - 460 of 679 in total