Pour

Chai Life

The chai served in Portland cafés is often a syrupy, cinnamon-spiked concoction. But order it in most Indian restaurants, and the richly seasoned spin on British tea offers a delicately balanced, complex flavor that’s perfect for pairing with your curry.

11/18/2010 By Deena Prichep

Savor

Raw Faith

For believers and nonbelievers alike, Olympic Provisions chef Jason Barwikowski's raw brussels sprouts and suchoke salad is the new gospel of brussels sprouts.

11/17/2010 By Deena Prichep

Slideshow

Slide Show: Best Bars to Score a Deal

The five o'clock world never looked so good.

11/17/2010

2010 Best Bars

Best Bars to Eat Well

These spots serve up dishes to perfectly compliment a fine whiskey, wine or beer.

11/17/2010 By Rachel Ritchie

2010 Best Bars

Best Bars to Take a Date

For dates from the romantic to the respectable, find the room with the right atmosphere here.

11/17/2010 By Kasey Cordell

2010 Best Bars

Best Bars to Score a Deal

The five o'clock world never looked so good.

11/17/2010 By Zach Dundas

2010 Best Bars

Best Bars to Play

From throwing darts to spinning records, Portlanders can indulge in an indoor Olympiad at these watering holes.

11/17/2010 By John Chandler, Gretchen Holzgang, Ali Moran, and Georgia Perry

2010 Best Bars

Best Bars to Become an Expert

Imbibe in ignorance no more. Recieve a tippler's tutelage at these locales.

11/17/2010 By Martin Patail

2010 Best Bars

Best Bars to Hide Out

Whether off the beaten path, underground or out-of-state, these regional haunts are great for ladies' nights, discreet encounters or silently lurking in the shadows.

11/17/2010 By Kasey Cordell and Rachel Ritchie With Brian Barker

Savor

A Strong Finish

Spain's olive country isn't the only place where olive trees thrive; Red Ridge Farms in the Dundee Hills of Oregon makes olive oil which is served at some of the Portland area's best restaurants.

10/08/2010 By Mike Thelin

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.

09/13/2010 By Deena Prichep

Savor

Perfect Pair

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

09/13/2010 By Mike Thelin

Savor

Red Alert

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

08/16/2010 By Mike Thelin

Savor

Rind, Refined

Learn how to repurpose your watermelon rinds into watermelon pickles.

07/14/2010 By Deena Prichep

Savor

Right on ’Cue

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

06/11/2010 By Hanna Neuschwander

Portland Plated

Beyond S’mores

Four fine dining recipes that you can whisk away with you into the wild.

05/17/2010 By Mike Thelin

Slideshow

Slide Show: Beyond S’mores

Four fine dining recipes that you can whisk away with you into the wild.

05/17/2010

Pour

Cello Shots

An in-depth discourse on what happens when the appletini goes out of style.

04/23/2010 By Rachel Ritchie

Recipe

Spear Me

Asparagus takes a break from the steamer and lands on your pizza.

04/15/2010 By Deena Prichep

POUR

Cabinet Appointments

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

03/16/2010 By John Chandler