Displaying articles 61 - 76 of 76 in total

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

High Spirits

Prost

Drink some bier and eat your wurst at this German beer hall, located on N Mississippi Avenue.

  • By Rachel Ritchie
  • Published 02/17/2010

Introducing

Metrovino

Pairing a meal with a quality wine can break a diner’s budget faster than a balloon payment these days. But since Metrovino opened in the Pearl District last year, the restaurant has offered a novel way of matching a superior wine to each course on its me

  • By Mike Thelin
  • Published 02/17/2010

Savor

Iberian Grinder

Assemble Tabla Mediterranean Bistro chef Anthony Cafiero's Spanish-style _bocadillo_ at home. This sandwich includes ham or prosciutto with seasonal greens decorating a fresh baguette.

  • By Deena Prichep
  • Published 02/15/2010

Pour

Against the Grain

Portland's House Spirits, Clear Creek, McMenamins and other Oregon distillers are brewing locally made whiskey.

  • By John Chandler
  • Published 02/15/2010

SAVOR

Alpine Bliss

Have your dinner table brim with the flavors of Bavaria, Alto Adige, Austria, Hungary, Germany, and Alsace with alpine delights such as a hearty mushroom gratin.

  • By Eva Hagberg
  • Published 12/11/2009

POUR

Mr. Tea

After a short retirement, Steve Smith, the founder of Tazo, is back with a new assortment of teas that bring tastes from around the world to Portland.

  • By Rachel Ritchie
  • Published 12/11/2009

SAVOR

The Spice Is Right

Saucebox's Gregory Gourdet shows how pickled fruits and vegetables such as apples can brighten up a winter meal.

  • By Eva Hagberg
  • Published 11/09/2009

If you built it...

Architecture of the Sandwich

From the constant changes of the Sausage Sandwich at Clyde Common to the bizarre combination of the hot dog flight at The Original, the variety of Portland's sandwiches mirrors architecture from around the country.

  • By Eva Hagberg and Mike Thelin
  • Published 10/09/2009

Cheap Eats

$20 Is The New $50

We scoured the Portland metro area to find a dozen culinary steals, ranging from the nationally-lauded Le Pigeon, to Sanchez Taqueria, a foodie pitstop in Tigard.

  • By Eva Hagberg and Mike Thelin
  • Published 10/09/2009

EAT THIS NOW

Soon Doobu at Toji Korean Grill House

Brought to the table in a hot clay pot, the classic Korean tofu soup known as soon doobu comes bright red and bubbling

  • By Camas Davis
  • Published 05/19/2009
Displaying articles 61 - 76 of 76 in total