Article

Japanese Rising

At this 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

Cocktails

Mint Condition

Calling all parched ladies and gents: It’s time for an ice-cold julep. Here’s how to do it up proper.

05/19/2009 By Tom Colligan

Cellar Notes

Rosé City

More winemakers are moving inside city limits, which means tasting new pinots just got a whole lot easier.

05/19/2009 By Mike Thelin

Gardening

Upstairs Eden

Forget the farm. All you need to grow delicious heirloom tomatoes is a little patch of rooftop.

05/19/2009 By Jordan Crucchiola

INTRODUCING

Introducing... Tanuki

05/19/2009 By Camas Davis

Cheap Date

My Brother’s Crawfish

Forsaking My Brother’s Crawfish because of its out-of-the-way location or its owners’ seemingly tenuous relationship to authentic N’awlins fare would be a mistake.

05/19/2009 By Camas Davis

Restaurant Review

Faulty Fusion

A San Diego chef opens her fifth West Coast restaurant in Portland, but is this bastion of healthy cuisine built to last?

05/19/2009 By Camas Davis

Article

Vinomatic

Dozens of wines. One push of a button. Willamette Valley wine tasting enters the age of automation.

05/19/2009 By Tom Colligan

Beaker Boon

Chemical Reaction

Want to unlock the mysteries of science? Start with a beer.

05/19/2009 By Jonathan Fine

INTRODUCING…

Aquariva

05/19/2009 By Camas Davis

Article

Culinary Matador

A new Spanish-inspired restaurant teaches us to grab the bull by the horns and sing its praises like we mean it.

05/19/2009 By Camas Davis

Article

Bio Bottlings

What’s wine got to do with cow horns and chamomile?

05/19/2009 By Condé Cox

INTRODUCING…

Vesta Restaurant & Wine Bar

05/19/2009 By Camas Davis

Article

Summer’s Brewing

Despite their reputation for producing heavy, dense craft beers, several Oregon brewers have a lighter side.

05/19/2009 By David Welch

Article

Down on the Bay

Sustainable seafood, thrice-filtered water and Monica Lewinsky sightings keep the Pearl’s Bay 13 packed like a sardine can.

05/19/2009 By Camas Davis

Article

Knockout Punch

Gone are the days of Everclear-and-Kool-Aid plonk.

05/19/2009 By Tom Colligan

Article

Rolls of Engagement

What’s the difference between a "sushi chef" and a sushi chef? The answer may lie in chef Hiro Ikegaya’s nigiri.

05/19/2009 By Camas Davis

Article

The Bitter End

What’s so alluring about all the mysterious herbal aperitifs and digestifs in our local bars?

05/19/2009 By Tracy Howard

feature

Last Supper

When a young, twentysomething couple managed to spin Portland its own cultural and gastronomic empire out of thin air, the national press dubbed them "the prince and princess of the Pacific Northwest food scene." And then the empire crumbled.

05/19/2009 By Nancy Rommelmann

EAT THIS NOW

Cake doughnuts at Staccato Gelato

05/19/2009 By Camas Davis