Displaying all 12 articles

RESTAURANT AND BAR UPDATES

Portland News to Chew

Pizza Maria shutters, Salt & Straw teases soft serve, and Stumptown Coffee launches breakfast.

  • By Rachel Grozanick
  • Published 11/16/2015

FIRST IMPRESSIONS

Mussels and Fries at St. Jack’s Sister Bar, La Moule

The shellfish-centric eatery brings the classic Belgian combo to Portland, with top-notch cocktails and a seafood-friendly tap list.

  • By Benjamin Tepler
  • Published 11/09/2015

DRINK HERE NOW

Can Loyal Legion Really Be Called a Beer Hall?

Our man from Munich explores the new 99-tap drinking establishment in Southeast Portland.

  • By Marty Patail
  • Published 09/21/2015

RESAURANT & BAR UPDATES

Portland News to Chew

Pizza Maria opens for lunch, Easy Company shutters, and Andy Ricker gets his first Michelin star.

  • By Benjamin Tepler
  • Published 10/03/2014

FIRST IMPRESSIONS

Wine on Tap at Coopers Hall

An early look at Chefstable’s gargantuan new urban winery: stay for the drinks, skip the food (for now).

  • By Benjamin Tepler
  • Published 05/28/2014

FIRST IMPRESSIONS

A Nibble of Frice Bakery and Philippe’s Bread

Chefstable’s new bakery experiment unfolds on North Williams with old-school French breads to watch and composed desserts to go.

  • By Karen Brooks
  • Published 03/19/2014

FIRST IMPRESSIONS

Grassa on the Fly

A new pasta joint from Lardo’s Rick Gencarelli brings wallet-friendly noodles to West End.

  • By Benjamin Tepler
  • Published 07/17/2013

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

BREAKING FOOD NEWS

Market: RIP

After mixed reviews and financial losses, ChefStable’s Kurt Huffman drops the curtain on his three-month-old downtown gamble.

  • By Karen Brooks
  • Published 11/05/2012

FIRST IMPRESSIONS

Market

Troy Furuta’s pre-theater restaurant offers solid food with jumbled service.

  • By Benjamin Tepler
  • Published 10/24/2012

Five Questions For...

Timothy Bartling, Fanatic Fermenter

The local chef talks about lactobacilli wizardry and transforming raw food into edible digestible goodness in your home kitchen.

  • By Teri Gelber
  • Published 04/27/2011

Food News

Remedial Eating

Oregon's farm-to-school program manager convinces schools to buy the best local ingredients—while staying within the school system's very real budget.

  • By Camas Davis
  • Published 05/19/2009
Displaying all 12 articles