Displaying articles 281 - 300 of 400 in total

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

EAT THIS NOW

Pepsi Chicken

Veteran restauranteur Jay Irvin marinades his chicken in Pepsi, making for a meat that's sweet, savory, and tender—think teriyaki chicken with a sorghum tinge.

  • By Rachel Ritchie
  • 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

POUR

Autumn on the Rocks

Take a little inspiration from the Czech Republic to find the right drink to bridge the seasons in the city.

  • By Rachel Ritchie
  • Published 10/09/2009

PORTLAND PLATED

The Italian Job

Master chef Robert Reynolds reinvents the staid pumpkin pie.

  • By Martha Calhoon
  • 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

EAT THIS NOW

Specialty Rolls at Sushi Mazi

Chef Marc Suwansathien's specialty rolls at Sushi Mazi such as the Super Rock & Roll are an orgy of Japanese fusion techniques, showing off a fondness for whimsy and over-the-top presentation.

  • By Martha Calhoon
  • Published 09/10/2009

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

Article

Koi Fusion PDX

Roving food cart attracts Portland foodies and Twitterati.

  • By Laura Klairmont
  • Published 08/18/2009

Introducing...

Caraqueña: Michelle’s Amazing Venezuelan Kitchen

Michelle Rossington brings Venezuelan flavors to SW Oak and 5th.

  • By Laura Klairmont
  • 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

POUR

Relief Pitcher

There's more to drink in Portland than that tasty hoppy beer that's taking up space in the fridge. Use some local fruit and make some sangria.

  • By Tom Colligan
  • Published 07/20/2009

SAVOR

Orange Crush

Jerry Huisinga, the head chef of Bar Mingo, brings out unexpected tastes from the cantaloupe.

  • By Martha Calhoon
  • Published 07/20/2009

EAT THIS NOW

Fried Crawfish Pie

A downtown food cart brings the taste of NOLA to PDX.

  • By Brian Barker
  • Published 07/20/2009

PORTLAND PLATED

Night Moves

With the city expanding, our options for late night cuisine have expanded beyond "Fourth Meal" at Taco Bell.

  • By Mike Thelin
  • Published 07/20/2009
Displaying articles 281 - 300 of 400 in total