Displaying articles 41 - 60 of 69 in total

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

Best Restaurants

2010 Best Restaurants: Around The World On $25 (Or Less)

_Portland Monthly_ reviews Portland's top 10 spots for international cuisine.

  • By Mike Thelin
  • Published 10/12/2010

Best Restaurants

2010 Best Restaurants: The Icons

Over the past few years, a handful of Portland restaurateurs have helped make local cuisine a driving force in Portland life and a magnet for the foodies of the world. Here are eight of the eateries that are defining a movement.

  • By Karen Brooks
  • Published 10/08/2010

Introducing

Fin

Newly opened Fin serves only sustainably-caught Pacific seafood, mixing Mediterranean, Asian, and South American influences to create bold combinations of flavor and texture.

  • By Martha Calhoon
  • Published 09/13/2010

Pour

Sweet & Lowdown

The Country Cat serves summer all year long with their Skeet Tea, an uncomplicatedly delicious cocktail made with black tea infused vodka.

  • By Deena Prichep
  • Published 09/13/2010

Savor

Perfect Pair

Autumn in Hood River sees a delicately delicious mix of pear harvest and Oregon black cod.

  • By Mike Thelin
  • Published 09/13/2010

Savor

Red Alert

Food Editor Mike Thelin expounds his love for tomatoes, recommending a light late summer salad of tomatoes and peaches.

  • By Mike Thelin
  • Published 08/16/2010

Pour

The New Order

New local, independent coffee roasters rise to the fore: Coava Roastery and Brew Bar, Water Avenue Coffee, Sterling Coffee Roasters, Heart Coffee and Roasting, and Public Domain.

  • By Hanna Neuschwander
  • Published 08/16/2010

Eat This Now

Saraveza Bottle Shop & Pasty Tavern

Saraveza pot roast pasty shows Hot Pocket what's what.

  • By John Chandler
  • Published 07/14/2010

Introducing

Tasty n Sons

Tapas-inspired brunch joint opens on N Williams thanks to Toro Bravo owner and chef, John Gorham.

  • By Rachel Ritchie
  • Published 07/14/2010

Savor

Rind, Refined

Learn how to repurpose your watermelon rinds into watermelon pickles.

  • By Deena Prichep
  • Published 07/14/2010

Pour

Forgotten Fruits

Hard Cider finally to the fore, after waiting in the wings behind main stage stars Beer and Wine.

  • By Rachel Ritchie
  • Published 07/14/2010

Portland Plated

Cold Fusion

Portland Plated presents six local can't-miss ice cream parlors.

  • By Mike Thelin
  • Published 07/14/2010

High Spirits

The Observatory

An 82nd St neighborhood lounge that brings an unexpected dose of class to an otherwise seedy area. Think N Mississippi-style: domestic beers, cheap but quality bites, and luxurious cocktails.

  • By Teresa Mahoney
  • Published 06/17/2010

Updated Listing

Tabla Mediterranean Bistro

An East Side bistro featuring a quality three-course dinner with a low price to mirror our recession-slim economic means. Also on the menu, some of the best pastas in the city and charming candlelit window seats.

  • By Mike Thelin
  • Published 06/17/2010

Pour

Bloody Perfect

Serratto bartender Kurt Fritzler demonstrates that proportion is what's truly key in making a good Bloody Mary. His expert guidance (provided here) plus your unrelenting practice should turn you into a Bloody Mary master in no time.

  • By Rachel Ritchie
  • Published 06/11/2010

Savor

Right on ’Cue

Berlin Reed shows Portland how to do ribs right, with his innovative recipe for piri-piri-infused Southern barbecue.

  • By Hanna Neuschwander
  • Published 06/11/2010

Cornershop

Hat Trick

The Pinkham Millinery bears a crafty flair and marks the next spot to acquire a stylish lid.

  • By Martha Calhoon
  • Published 04/20/2010

POUR

Cabinet Appointments

Urban Farmer's head bartender Dan Stern calls his favorite bottles for warm-weather entertaining.

  • By John Chandler
  • Published 03/16/2010

SAVOR

Labors of Love

Evoe chef Kevin Gibson drops knowledge about his recipe for fried morel mushrooms with fava bean purée.

  • By Hanna Neuschwander
  • Published 03/16/2010
Displaying articles 41 - 60 of 69 in total