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 670 in total

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

EAT HERE NOW

Eat Here Now: Raven & Rose

The historic Ladd Carriage House is now a worthy restaurant mixing Northwest culinary trends with English tradition (and plenty of cocktails).

  • By Benjamin Tepler
  • Published 03/22/2013

GIVEAWAY

Win Tickets to Portland's Food for Thought Festival

We're giving away a pair of tickets to a new, four-day festival of food, literary enrichment, and comedy aiming to fight hunger in Oregon.

  • By Benjamin Tepler
  • Published 03/21/2013

HIT LIST

8 Reservation-Friendly Portland Restaurants

We explore Portland's no-reservation policy and dish on the top dinner spots you CAN count on, without the wait.

  • By Allison Jones and Benjamin Tepler
  • Published 03/20/2013

VIDEO

In the Kitchen with Ken Forkish

Portland's legendary bread guru shares his recipe for early spring salad with salami crisps, pickled asparagus, and smoked rye.

  • By Benjamin Tepler
  • Published 03/15/2013

SAVOR

Spring Salad

Local dough master Ken Forkish rolls out a new way to bring bread to the table.

  • By Benjamin Tepler
  • Published 03/15/2013

In the Kitchen

Video: In the Kitchen with Ken Forkish

Portland’s legendary bread guru shares his recipe for early spring salad with salami crisps, pickled asparagus, and smoked rye.

  • By Benjamin Tepler
  • Published 03/15/2013

FIRST IMPRESSIONS

Fish Sauce

A neighborhood Vietnamese spot brings a wallet-friendly happy hour and expertly crafted cocktails to Northwest Portland.

  • By Benjamin Tepler
  • Published 03/13/2013

BREAKING FOOD NEWS

Chef Rick Widmayer Out at Screen Door

Longtime Screen Door chef Rick Widmayer has departed, with plans for a doughnut shop/bar in the works.

  • By Benjamin Tepler
  • Published 03/01/2013

TREND WATCH

Next-Generation Bagel Wars

A new crop of Portland bagelmeisters enters the fray.

  • By Benjamin Tepler
  • Published 02/27/2013
Displaying articles 441 - 460 of 670 in total