Displaying articles 21 - 40 of 49 in total

Mudroom

Cash Crop

The Portland Farmers Market has slowly blossomed into one of the city's leading economic pulses, but lack of city support has put Portland vendor's fees among the highest in the nation.

  • By Mike Thelin
  • Published 02/16/2010

Article

The Food Lovers’ Guide

We take our food seriously here in the Rose City, so it pays to know— where it grows, where to find it, and how to prepare it. Our indispensable Food Lovers Guide...

  • By Kaitlyn Evans, Martin Patail, Eva Hagberg, and Mike Thelin
  • Published 02/15/2010

EAT UP

Raise and Write

To increase your food expertise, join how-to-workshops about raising your own chickens or writing about food.

  • By Veronica Martin and Mike Thelin
  • Published 02/15/2010

EAT UP

Tools of the Trade

Three different locales are highlighted for those who are in dire need of crockery supplies, such as knife sharpening or restaurant quality porcelain.

  • By Mike Thelin
  • Published 02/15/2010

EAT UP

A Baker’s Dozen

A history lesson in the artisan bakery trade of Portland. Listings include different pastry shops and the variety of treats they offer.

  • By Eva Hagberg and Mike Thelin
  • Published 02/15/2010

Portland Plated

Bold World Cuisine

After a tour of duty through world-renowned kitchens in Spain and France, Matt Lightner brings those European flavors back to Portland as head chef of Castagna.

  • By Mike Thelin
  • Published 01/19/2010

UPDATED LISTING

Noble Rot

Despite a move from its old-world digs, Noble Rot still brings the comfort food that Portlanders love.

  • By Mike Thelin
  • Published 12/11/2009

PORTLAND PLATED

Worldly Bird

There's a lot more to fried chicken than the traditional dish we associate with the American South. A quick tour of Asia reveals enchanting alternatives.

  • By Mike Thelin
  • Published 12/11/2009

PORTLAND PLATED

Fin City

If you’ve ever enjoyed the pasta with fresh crab at Clyde Common, the catfish clay pot at Pok Pok, or the pepper-salted squid at Jin Wah, you can thank ABC Seafood Market. This tiny storefront at SE 65th Avenue and Powell Boulevard has the largest selecti

  • By Mike Thelin
  • Published 11/09/2009

INTRODUCING...

Departure

Sitting atop the Nines, Departure offers a 270-degree view of the city and an interior that recalls the Starship Enterprise.

  • By Mike Thelin
  • 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

Best of the City

Best Restaurants 2009

Portland restaurants persevered and prospered despite the economic climate this past year as foodie entrepreneurs showed Portland and the country that a memorable meal can be savored in many places in many ways: on linen-topped tables, in a strip mall, or

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

NEW LISTING

Andina

Andina reflects the multi-faceted and multi-national (Spanish, African, Basque, Caribbean, and even Japanese) influences of Peruvian cuisine well.

  • By Mike Thelin
  • Published 10/09/2009

INTRODUCING

Nel Centro

At Nel Centro, chef de cuisine R. Paul Hyman takes inspiration from the stretch of coastline between Nice and Genoa as he creates classic straightforward dishes that reflect a happy marriage of land and sea.

  • By Mike Thelin
  • Published 10/09/2009

Introducing...

Bar Mingo

Chef Jerry Huisinga shapes Bar Mingo in much the same way he shaped his previous restaurant, Genoa—through the skillful mastery of simple food.

  • By Mike Thelin
  • Published 10/09/2009

PORTLAND PLATED

Whole Hog

"Every part of the pig is edible, except for the oink." This Spanish adage describes the wonderful creativity behind some of Portland's best charcuterie extremely well as farmers twist classic Spanish techniques to make a prosciutto with a taste specific

  • By Mike Thelin
  • Published 09/10/2009

HIGH SPIRITS

Beaker & Flask

  • By Mike Thelin
  • Published 08/18/2009

Portland Plated

Smaller, Cheaper, Faster

As the economy changes, Portland restaurants are forced to adapt or become extinct.

  • By Mike Thelin
  • Published 08/18/2009

HIGH SPIRITS

Invasion Atomic Cafe and Lounge

Portland bar morphs from upscale café by day to cocktail-fueled magnet for the city's gay elite by night.

  • By Mike Thelin
  • Published 07/20/2009
Displaying articles 21 - 40 of 49 in total