Recipe

The ‘Pat’: Pancetta, Arugula and Tomato with Aioli

Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4

05/19/2009

Recipe

Dry-Aged, Bone-In Prime Rib with Grilled Potato, Green Bean and Red Onion Salad

Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage

05/19/2009

Post

A Cup Divine

Five steps to brewing the very best coffee you’ve ever had the pleasure to sip

05/19/2009 By Kasey Cordell

Recipe

Duck and Pork Cassoulet

Adapted from Scott Dolich, Park Kitchen. Serves 6 to 8

05/19/2009

Post

Swine List

Top chefs serve heritage hogs at a benefit for Raphael House

05/19/2009 By Courtney McSherry

Bottoms Up

Five Reasons … to Drink This Month

Five? That's all?

05/19/2009

Pour

Southern Oregon Tempranillo

Tempranillo is becoming the backbone grape of the Southern Oregon winemaking territory.

05/19/2009

Review

Joy to the Pearl

With first-rate pasta and rustic pizza, Bella Gioia succeeds in its quest for authenticity.

05/19/2009 By Nino Padova

Post

Strong Sake

An ancient Japanese beverage fuels Portland’s newest bar.

05/19/2009 By Lizzy Caston

Post

Aging Gracefully

The mature flavor of a barrel-aged beer is worth waiting for.

05/19/2009 By John Chandler

Pour

Soter Vineyards

Our Critic's Top Wine Picks

05/19/2009

Cheap Date

Gloria’s Secret Café

05/19/2009 With Brian Barker

High Spirits

Voicebox Karaoke Lounge

The recently opened Voicebox Karaoke Lounge brings the Tokyo trend of private “box” karaoke—no audience, no KJ, just you, your pals, and your best rendition of “Hungry Eyes.”

05/19/2009 By John Chandler

Introducing...

Introducing... Eat: An Oyster Bar

05/19/2009 By Camas Davis

Review

Choice Bites

At Evoe, a new eatery next door to Pastaworks on SE Hawthorne Boulevard, diners can discover the true art of snacking.

05/19/2009 By Camas Davis

Prost

Heavy Drinking

A high-octane combination of age and alcohol makes barley wine an effective antidote to winter.

05/19/2009 By Nino Padova

Tattoos

Kitchen Ink

The only thing local chefs love more than leaving their mark on our food scene is leaving a mark on themselves.

05/19/2009 By Liz Crain

Post

American Why

When a simple salad of arugula collides with “high-tech American” cuisine, what’s a modern American diner to do?

05/19/2009 By Camas Davis

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Inn Style

For food-weary Portlanders, this downtown culinary refuge offers good company, warmth and sustenance.

05/19/2009 By Camas Davis

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Dinner by Numbers

Is the staff at the Pearl’s newest restaurant confident in what they have to offer, or are they covering up for a perceived lack?

05/19/2009 By Camas Davis