Eat This Now

Tailored Tapas

Does the latest Spanish-inspired eatery to hit Portland pass muster? It does if you customize your meal just right.

05/19/2009 By Camas Davis

Fermentation Confirmation

Strong Brew

Traditional kombucha tea promises long life; when it’s bottled by Tazo’s co-founder, it tastes good, too.

05/19/2009 By Kasey Cordell

Pinkies Up!

Bubble Up

Domestic sparklers don’t even come close to trumping a superb bottle of champagne

05/19/2009 By Camas Davis

Cellar Notes

Sip-of-the-Month

Few wine clubs focus solely on our region’s viticultural offerings.

05/19/2009 By Ashley Griffin

EAT THIS NOW

Lamb Tacos at El Brasero

Think lamb shoulder that’s been braised until it’s falling off the bone.

05/19/2009 By Camas Davis

INTRODUCING…

Cava

Good, cheap food. Good, cheap drink. Dark wood.

05/19/2009 By Camas Davis

Mana From Heaven?

Veganopia

Is Portland’s newest, swankiest vegan restaurant only an herbivore’s paradise, or can carnivores dig the vibe too?

05/19/2009 By Camas Davis

All Class

Kitchen Chemistry

A new culinary movement trades pots and pans for pipettes.

05/19/2009 By Camas Davis

CHEAP DATE

Bar Avignon

05/19/2009 By Camas Davis

Article

Taste Test

One of Portland’s most eclectic oenophiles opens up *Kir*, a tiny, unpretentious East Side wine bar that passes with flying colors.

05/19/2009 By Camas Davis

Nosh

Eat Their Words

Understanding restaurant menus shouldn’t be this hard.

05/19/2009 By J. David Santen Jr.

EAT THIS NOW

Chicken & Waffles at Simpatica

Get thee to Simpatica for a breakfast of fried chicken and golden waffles that hails from either Harlem or somewhere in the South.

05/19/2009 By Camas Davis

INTRODUCING…

A Cena

05/19/2009 By Camas Davis

Review

Worth Its Salt?

Sel Gris is a new, upscale restaurant on Hawthorne and should be able to live up to its seemingly elemental name.

05/19/2009 By Camas Davis

Cocktails

Warm-Up Cup

It’s hard to resist the fireworks of a Spanish coffee, but for home consumption, Irish coffee is just the thing.

05/19/2009 By Tom Colligan

THE HIT LIST

Stir It Up

Tired of searching for the restaurant that turns out a perfect cassoulet? Learn how to make it yourself.

05/19/2009 By The Editors

Restaurant Closure

Last Call

After nearly 100 years downtown, dive bar Virginia Café gets 86ed.

05/19/2009 By Jonathan Fine

INTRODUCING ...

Lucier

Lucier has been open for only a few weeks. Yet the dining room is full, mostly with groups of men and women in business suits sipping champagne and feasting on structurally arranged food.

05/19/2009 By Camas Davis

Article

Japanese Rising

At Tanuki, a diminutive eatery in Nob Hill, sake may be king, but the food that’s paired with it is what holds us captive.

05/19/2009 By Camas Davis