RECOMMENDED READING

Why You Should Eat a Guinea Pig—and Other Stories

We've gathered the week's most interesting stories from the far reaches of the food-centric media, from Nong Poonsukwattana's new recipe blog to a truly sustainable furry food source.

04/05/2013 By Allison Jones

BREAKING FOOD NEWS

Raven & Rose to Launch Weekend Brunch

Chef David Padberg will bring Full Irish Breakfasts and a.m. bison burgers to SW Broadway's massive historical eatery on April 13.

04/04/2013 By Allison Jones

ROOM FOR DEBATE

Meatball Madness

Three of Portland’s top meatball subs go head to head: Shut Up And Eat, 24th & Meatballs, and Bunk Sandwiches

04/03/2013 By Benjamin Tepler

ANATOMY OF A DISH

Deconstructing Le Pigeon’s Mussels Vinaigrette

A closer look at Gabriel Rucker’s mad method for mussels.

04/03/2013 By Benjamin Tepler

SNEAK PEEK

Burning Details on Duane Sorenson's Roman Candle Bakery

As Stumptown Coffee’s food-loving founder continues to devour SE Division Street, we got an early look at the baking vision and menu set to debut in early May.

04/03/2013 By Karen Brooks

BREAKING FOOD NEWS

Paul Losch to Open Ruddick/Wood in Newberg

A new 100-seat restaurant and tavern will land in Downtown Newberg this summer, and we've got the first details.

04/03/2013 By Allison Jones

Slideshow

Slide Show: Township and Range's Opening Menu

04/02/2013

EAT WITH YOUR EYES

Casual Comfort at Township and Range

SE Hawthorne's latest eatery serves family-style fare with a true sense of place.

04/02/2013 By Allison Jones

HOT FOOD STORIES

Portland News to Chew | April 2

Everything you need to know about this week's Portland food and drink news, including accolades for PDX pastry chefs and Oregon's legalization of wine and cider growlers.

04/02/2013 By Allison Jones

PORTLAND FOOD EVENTS

Eat Beat Weekly Planner

Fill your dinner calendar with these edible events, from an olive oil baking class to a BYOD (bring your own dog) "Yappy Hour".

04/02/2013 By Allison Jones

INSIDE THE MAGAZINE

Eat the April Issue

All the food-centric stories from Portland Monthly's April issue in one handy place

04/01/2013 By Allison Jones

HOLIDAY EATS

Put a Peep on It, Portland

Check out the winners of Hattie's Sweet Shop's Peeps diorama contest, featuring marriage equality and Portlandia style.

03/29/2013 By Allison Jones

READ EM AND EAT

Seattle Chefs Cook the Books

A fresh batch of Seattle restaurant cookbooks has us eyeing the traffic on the northbound I-5 to plan for a weekend culinary getaway.

03/29/2013 By Allison Jones

AN APPLE A DAY

Help Kickstart Reverend Nat's Cidery

Local cidermaker Nat West is hoping to get a little help from his friends (and friends of friends of friends) to open a new cidery and tap room.

03/28/2013 By Allison Jones

ANATOMY OF A DISH

Deconstructing Blue Star’s Valrhona Donut

We dig deeper into the cocoa-driven wonder from Blue Star Donuts.

03/27/2013 By Benjamin Tepler

FIRST IMPRESSIONS

Sephardic Flavors at Scott Snyder's Levant

How a new French-Arabesque restaurant on E Burnside fuses the cuisines of Spain, Portugal, North Africa, and the Middle East into one of the boldest openings of the year.

03/27/2013 By Benjamin Tepler

HOT FOOD STORIES

Portland News to Chew | March 27

Everything you need to know about this week's Portland food and drink news, including the closing of Alice's Bagels and the debut of Huckleberry Pub.

03/27/2013 By Allison Jones

RECOMMENDED READING

Beer Arsonist Floods Bar—and More!

We've gathered the week's most interesting stories from the far reaches of the food-centric media, from restaurants offering retail therapy to a true 'Wet Bandit'.

03/26/2013 By Allison Jones

OPENING WATCH

Inside The Fireside, Now Open on NW 23rd

Photos and first bites from Sue Erickson and Wendy Hessel's new neighborhood gathering spot, serving wood-fired plates and original cocktails near open flames.

03/26/2013 By Allison Jones

FIRST IMPRESSIONS

Alma Chocolate's Daring Dinner Series

What happens when chocolate inspires monthly menus? A “grilled cheese and chocolate” collaboration between an artisan chocolatier and a cheese-loving Portland food cart provides some answers.

03/26/2013 By Karen Brooks