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 461 - 480 of 671 in total

TREND WATCH

Next-Generation Bagel Wars

A new crop of Portland bagelmeisters enters the fray.

  • By Benjamin Tepler
  • Published 02/27/2013

CHEAP EATS 2013

Taco Tours

Portland's newest generation of Mexican flavors

  • By Benjamin Tepler, Karen Brooks, and Rachel Ritchie
  • Published 02/22/2013

CHEAP EATS 2013

Best of the Bowls

Fathomless pho, Korean hot pots, and goat curry

  • By Benjamin Tepler, Karen Brooks, and Rachel Ritchie
  • Published 02/22/2013

INTERVIEW

Five Questions with Roseline Coffee’s Marty Lopes

Lopes talks St. Jack’s coffee program and the role of coffee in restaurants.

  • By Benjamin Tepler
  • Published 02/20/2013

VIDEO

In the Kitchen with Earl Ninsom and Ning Purnabimba

Tarad's chef demonstrates how to make a spicy relish of chiles, garlic, and shrimp paste.

  • By Benjamin Tepler
  • Published 02/15/2013

SAVOR

Thai Tutorial

A new market brings the essential ingredients of Thai cooking to inner Southeast.

  • By Benjamin Tepler
  • Published 02/15/2013

OPENING NIGHT

Inside The Kingdom of Roosevelt

McMinnville chef Eric Bechard’s new Portland restaurant takes a walk on the wild side.

  • By Benjamin Tepler
  • Published 02/13/2013

BREAKING FOOD NEWS

Addy’s Sandwich Bar: Brick & Mortar

One of Downtown’s most celebrated food carts grows up.

  • By Benjamin Tepler
  • Published 02/13/2013

FOOD EVENT SPOTLIGHT

Cyril’s Community Supported Cheese

The new urban winery offers a cheese-of-the-month club of the people, by the people.

  • By Benjamin Tepler
  • Published 02/06/2013

EAT HERE NOW

Brunch at Lauretta Jean’s Southeast

Your best bet for an unforgettable, no-wait brunch on Division Street.

  • By Benjamin Tepler
  • Published 01/30/2013

INTRODUCING

Introducing Tannery Bar

Skin & Bones is reborn as a cozy cocktail joint.

  • By Benjamin Tepler
  • Published 01/23/2013

FIRST IMRPESSIONS

Raven & Rose

A transformed Ladd Victorian houses comforting cuisine, balanced cocktails and bright lights in downtown Portland.

  • By Benjamin Tepler
  • Published 01/23/2013

MARKET WATCH

Crab Divas: the Dungeness

Finally, the divas of crabs are gracing us with their presence: Dungeness are among us!

  • By Kristin Belz
  • Published 01/21/2013

SAVOR

Sauce Lesson

In her new book, longtime Portland food writer Martha Holmberg simplifies the art of the saucier.

  • By Benjamin Tepler
  • Published 01/18/2013

VIDEO

In the Kitchen with Martha Holmberg

Longtime Portland food editor and cookbook author Martha Holmberg prepares pork tenderloin with orange-rosemary balsamic butter sauce.

  • By Benjamin Tepler
  • Published 01/18/2013

In the Kitchen

Video: In the Kitchen with Martha Holmberg

Longtime Portland food editor and cookbook author Martha Holmberg prepares pork tenderloin with orange-rosemary balsamic butter sauce.

  • By Benjamin Tepler
  • Published 01/18/2013

EAT THIS NOW

The 82nd Avenue Soup Tour

We showcase three of Portland’s best Asian soups to cure the winter blues.

  • By Benjamin Tepler
  • Published 01/09/2013

INTRODUCING

Introducing Trigger

The braintrust from Bunk Sandwiches takes a Tex-Mex detour.

  • By Benjamin Tepler
  • Published 12/19/2012

FIRST IMPRESSIONS

Cyril’s at Clay Pigeon Winery

A new urban winery offers tightly curated wine and cheese—and some food for thought.

  • By Benjamin Tepler
  • Published 12/19/2012

IN THE KITCHEN

Video: In the Kitchen with Tony Meyers

Watch as Tony Meyers, executive chef at Serratto Restaurant, shows us how to make his venison osso buco.

  • By Benjamin Tepler
  • Published 12/16/2012
Displaying articles 461 - 480 of 671 in total