Interview

5 questions for: hot, young talent ALEX YODER

Olympic Provisions’ executive chef chats about cookbooks, trends, and choice places to eat.

03/21/2011 By Anna Sachse

Product Placement

Stuff I Want

The Bar Pilot’s Birthday is May 5

03/18/2011 By John Chandler

Eat This Now

Wake up Call: Brunch at Irving Street Kitchen

Just when you thought Portland couldn’t exceed the bacon-donut-biscuit speed limit, here comes Irving Street Kitchen flashing a green light to keep the Southern-influenced indulgence going.

03/16/2011 By Karen Brooks

Happy Hour

Happy Hour of the Week: Temple Bar

Knob Hill’s Indish is reborn is a whiskey & classic cocktail lounge, with a budget-friendly (and worthy) Happy Hour menu to boot.

03/16/2011 By Anna Sachse

Beer Bulletin

Happy Birthday, Dear Beer!

Three of our best breweries light the candles

03/15/2011 By John Chandler

Breaking Food News

Little Big Burger Multiplies

Micah Camden to open a second Little Big Burger on N Mississippi Avenue.

03/14/2011 By Karen Brooks

Food Find

Deal of the Week: DOC Tasting Menu

Try everything—literally everything—that this fantastic Northeast eatery has to offer.

03/11/2011 By Anna Sachse

Review

Ramen Rave

Boke Bowl pairs exquisite handcrafted noodles with a roving party atmosphere.

03/10/2011 By Karen Brooks

Eat Here Now

The Big Egg

The Big Egg serves up some meticulously handcrafted breakfast sandwiches with fresh, locally sourced ingredients.

03/10/2011 By Karen Brooks

Holiday Hedonism

Irish Itinerary

St Paddy’s Day diversions

03/10/2011 By John Chandler

Savor

Test Your Nettle

The chef at Grain & Gristle teaches us to embrace the abundant, prickly spring green.

03/09/2011 By Deena Prichep

Pour

Cellar Notes: April 2011

A look at the nebbiolo, a red wine from the Piedmont region in the northwestern corner of Italy.

03/09/2011 By Condé Cox

Pour

Spirited Away

Stone Barn Brandyworks distills the local harvest into a line of eclectic local liqueurs.

03/09/2011 By Deena Prichep

Slideshow

Slide Show: The Quest for the Quintessential Doughnut

03/09/2011

Slideshow

Tastebud’s Best-Kept Secret: Wood-Fired Birds, Butter, and Biscuits

03/09/2011

Eat This Now

Tastebud’s Best-Kept Secret: Wood-Fired Birds, Butter, and Biscuits

Once a week, a SE Portland pizza house transforms its menu into a farmhouse feast.

03/09/2011 By Karen Brooks

Sweet Stuff

The Quest for the Quintessential Doughnut

Forget frou-frou—we scoured the city in search of the simple circles, logs, and mounds of sugar-injected pastry that make us feel like a kid again.

03/09/2011 By Anna Sachse

Happy Hour

Happy Hour Report

Underwhelmed at Breken Kitchen

03/08/2011 By Jonathan S Banasky

Eat This Now

Where the Wild Things Are

Southeast Portland’s new Over the Top food cart cooks up a big buck hunter’s dream with elk, bison, venison, and boar.

03/08/2011 By Benjamin Tepler

Interview

5 questions for: many wonders woman, JENN LOUIS

The cook, caterer & new tavern creator makes us feel hungry, thirsty, and unintentionally guilty about how little we do.

03/07/2011 By Anna Sachse