Alberta’s hottest Vietnamese Americana café plays like a supergroup album—with no skips. Richard Le, of the pop-up Matta, provides the Vietnamese fast food remixes, like fish sauce bacon, egg, and cheeses on milk buns. Pastry chef Lisa Nguyen, of the now-closed HeyDay Doughnut, handles the shop’s springy rice flour pastries and black sesame cinnamon rolls. And Vietnamese coffee bean evangelist Read more...
Even in a coffee landscape awash with nano-batch roasters, Heart Coffee Roasters manages to stand out with lush, herbal, nuanced brews anchored by a citrusy brightness. Heart owner Wille Yli-Luoma’s lighter-than-average roasting style is designed to showcase the beans’ complexity, rather than cooking it away. Launched in 2009, Heart has become a Portland institution, with serious roasting cred that spans from coast to Read more...
Spielman Bagels is the dominant force in Portland’s quiet, ever-raging bagel wars. After 18 years in the coffee roasting trenches, Rick Spielman made an impressive leap into his own, self-made bagel world. He stakes his brand on the little-known sourdough bagel, putting its tart flavor at the center of a dozen variations, from sweet golden raisin and fennel to the “Seedy,” Read more...
Spielman Bagels is the dominant force in Portland’s quiet, ever-raging bagel wars. After 18 years in the coffee roasting trenches, Rick Spielman made an impressive leap into his own, self-made bagel world. He stakes his brand on the little-known sourdough bagel, putting its tart flavor at the center of a dozen variations, from sweet golden raisin and fennel to the “Seedy,” Read more...
Lauretta Jean’s is many things: a pie sanctuary, a biscuit destination, a date haven. The room, folksy and spare, is given to Neil Young croons and small tables. Feast your eyes on the glass counter, home to peak-season pies and custardy beauties in all-butter crusts. The city’s best biscuits bracket a wealth of possibilities, from pulled pork with apple barbecue sauce Read more...
Three restaurants failed to survive on the corner of NW 10th Avenue and Lovejoy Street before ex-Pearl Bakery ace Dan Griffin teamed up with Pizzicato Pizza co-owner Marc Frankel to repurpose the legendarily cursed space into Lovejoy Bakers, a sun-flooded shop where a dozen types of bread (Griffin’s pride: a caraway rye), superb scones, pastries, pies, and croissants are thoroughly Read more...
Three restaurants failed to survive on the corner of NW 10th Avenue and Lovejoy Street before ex-Pearl Bakery ace Dan Griffin teamed up with Pizzicato Pizza co-owner Marc Frankel to repurpose the legendarily cursed space into Lovejoy Bakers, a sun-flooded shop where a dozen types of bread (Griffin’s pride: a caraway rye), superb scones, pastries, pies, and croissants are thoroughly Read more...
Yes, ladies and gents. This is the home of the Reggie—two biscuits sandwiching buttermilk- battered fried chicken, bacon, melted cheese, and gravy; the one that Esquire magazine ranked among America’s best sandwiches. In addition to the Reggie, the farmers market cart turned brick-and-mortar cult offers our second-favorite combination: the McIsley, an equally addictive biscuit sandwich that pairs pickles, mustard, and Read more...
Yes, ladies and gents. This is the home of the Reggie—two biscuits sandwiching buttermilk- battered fried chicken, bacon, melted cheese, and gravy; the one that Esquire magazine ranked among America’s best sandwiches. In addition to the Reggie, the farmers market cart turned brick-and-mortar cult offers our second-favorite combination: the McIsley, an equally addictive biscuit sandwich that pairs pickles, mustard, and Read more...
