Displaying articles 21 - 40 of 68 in total

Savor

Squash-Buckler

Chef Aaron Woo from Natural Selection has a bounty of ideas for summer squash.

  • By Deena Prichep
  • Published 06/24/2011

Review

The Rise of the Small

Good things come in small packages—especially when it comes to local baked goods.

  • By Karen Brooks
  • Published 05/20/2011

Savor

Fruit and the Sea

Does your salmon need more whimsical elements? Bring on the gooseberries!

  • By Deena Prichep
  • Published 05/20/2011

Pour

Tea Thyme

Restaurateur Alem Gebrehiwot ably demonstrates that there's more to tea than Lipton's.

  • By Deena Prichep
  • Published 05/20/2011

Article

Introducing: Aviary

Ambitious entrees are always in season at Aviary.

  • By Karen Brooks
  • Published 05/20/2011

POUR

Brew U

With the Coalator Program, anyone can take a turn as brewmeister.

  • By John Chandler
  • Published 04/22/2011

Review

Ramen Rave

Launched just last fall, Boke Bowl has become a wildly popular noodle craze. Find out where the next monthly, “pop-up” restaurant will be.

  • By Karen Brooks
  • Published 03/10/2011

Savor

Test Your Nettle

Chef Ben Meyer at Grain & Gristle cooks simple, unassuming, and delicious dishes, including the adventurous creamed nettles on brioche.

  • By Deena Prichep
  • Published 03/09/2011

Pour

Spirited Away

Stone Barn Brandyworks in Southeast Portland concocts some creative and delicious brandies and spirits. Some notable inventions are the Eastside Ouzo, Unoaked Rye Whiskey, and Red Wing Coffee Liqueur.

  • By Deena Prichep
  • Published 03/09/2011

Dining Guide

High Spirits: Central

Central is sensual space for ladies and gents, serving masterfully crafted cocktails and out-of-this-world crêpes.

  • By Kasey Cordell
  • Published 02/16/2011

Pour

Strange Brew

Tease your taste buds with some new and unique cocktail recipes skillfully crafted with beers and booze.

  • By John Chandler
  • Published 02/14/2011

Review

Winged Victory

Gabriel Rucker, head chef at Le Pigeon serves up a mastery of French inspired dishes like Lamb's Head Shepherds Pie. Little Bird Bistro is one we're sure you'll flock to.

  • By Karen Brooks
  • Published 02/14/2011

Savor

Souped Up

Chef Greg Higgins, owner of Higgins Restaurant & Bar, shares his crowd-pleasing (and vegan friendly) recipe for Split pea soup.

  • By Deena Prichep
  • Published 01/19/2011

Breaking Food News

FIN TO CLOSE AFTER VALENTINE’S DAY

The daring Southeast Portland seafood restaurant tanks itself after a promising six-month run.

  • By Karen Brooks
  • Published 01/17/2011

Article

Eat This Now

Frank's Noodle House in NE Portland, serves up "the best handmade noodles in town."

  • By Rachel Ritchie
  • Published 01/14/2011

Pour

Pop Culture

Are homemade sodas the next artisan drinking frontier?

  • By Rachel Ritchie
  • Published 12/22/2010

The Year in Food

Dining 2010: Picks and Pans

Portland’s top tastemakers dish on this year’s defining restaurants, addictive dishes, and trends best left in the recycle bin. Pull up a chair a...

  • By Karen Brooks
  • Published 12/15/2010

POUR

Chai Life

The chai served in Portland cafés is often a syrupy, cinnamon-spiked concoction. But order it in most Indian restaurants, and the richly seasoned spin on British tea offers a delicately balanced, complex flavor that’s perfect for pairing with your curry.

  • By Deena Prichep
  • Published 11/18/2010

Savor

Raw Faith

For believers and nonbelievers alike, Olympic Provisions chef Jason Barwikowski's raw brussels sprouts and suchoke salad is the new gospel of brussels sprouts.

  • By Deena Prichep
  • Published 11/17/2010

Best Restaurants

2010 Best Restaurants: Evolution of a Revolution

Follow Portland's nationally recognized food scene as _Portland Monthly_ showcases eight of our favorite venues that represent the heart of our evolution.

  • By Karen Brooks and Mike Thelin
  • Published 10/13/2010
Displaying articles 21 - 40 of 68 in total