Executive Senior Editor

Kelly Clarke is executive senior editor at Portland Monthly, where she manages the magazine’s insatiable Food & Drink section and creates lively cover packages that often double as guilty pleasures, from scouting out the city’s best bars or chronicling how to turn your backyard into a chic, gluttonous party paradise. She also pens stories on everything from mouthy ballerinas and bartenders to artisan junk food taste tests and Portland’s next crop of influential chefs.

In her former life, Kelly was the longtime Arts & Culture Editor at Willamette Week, where she founded the Portland alt-newsweekly’s popular Finder city guide, wrote about PDX’s excellent ethnic markets, chefs fighting over pigs, sex machines, and very expensive dog wheelchairs. Her Portland Monthly story about a wildly talented local chef channeling his hazardously addictive personality into cooking success won the SPJ’s 2013 Northwest Excellence in Journalism Competition for Personalities reporting. She lives, cooks, and eats with her husband and very opinionated daughter in Northeast Portland, where pho shops still outnumber Salt & Straw outposts.

BEST RESTAURANTS 2013

The Next Top Chefs

A new generation of restaurant talent is rising in Portland. We prowled local kitchens and grilled top chefs to find the best.

11/01/2013 Photography by Stuart Mullenberg By Kelly Clarke

FEATURE

Light A Fire 2013

Our ninth annual celebration honoring the individuals and organizations who make Portland more prosperous, beautiful, healthful, and sustainable—in a word, better.

10/11/2013 Edited by Aaron Scott By Benjamin Tepler, Jonathan Frochtzwajg, and Kelly Clarke

INTRODUCING

Racion's Spanish-Inflected Balancing Act

Chef Anthony Cafiero's West End open kitchen combines highbrow modernism with a relaxed vibe.

07/01/2013 By Kelly Clarke

INTRODUCING

Introducing: Lily Day Cafe

The former owners of Dot's Cafe return with a retro diner and some killer breakfast sandwiches.

05/01/2013 By Kelly Clarke

INTRODUCING

Introducing Oro di Napoli

North Williams' newest eatery is anchored around a 7,000-pound Italian pizza oven, cracking out blistered crusts with fresh toppings.

03/22/2013 By Kelly Clarke

FEATURE

The Voracious Appetites of Chef Gregory Gourdet

Whether he’s cooking, running, or throwing parties for 400 of his closest food-world friends (or just eating ice cream), chef Gregory Gourdet’s appetites know few limits.

03/22/2013 By Kelly Clarke

CHEAP EATS 2013

Kids' Menus

Your child is a passport to small-plate bargains.

02/22/2013 Edited by Rachel Ritchie and Karen Brooks By Kelly Clarke

EAT HERE NOW

Milwaukie Kitchen & Wine

Pascal Sauton's market churns out the most perfectly prepared bistro fare south of Sellwood.

02/20/2013 By Kelly Clarke

RESTAURANT REVIEW

Go Small or Go Home

The Ocean microrestaurant project creates a blueprint for feeding Portland fast.

01/23/2013 By Kelly Clarke

INTRODUCING

Introducing Roe

These days, the most direct route to the Oregon Coast from Portland is through Wafu’s back room on SE Division Street.

11/20/2012 By Kelly Clarke

Profile

How Kettle Chips Creates New Flavors

Meet the woman who invents every Kettle Chips flavor.

10/16/2012 By Kelly Clarke

COVER STORY

Go By: Automobile

Road trips with drives as dazzling as the destinations

09/19/2011 By Kelly Clarke and Rachel Ritchie

COVER STORY

Go By: Plane

Direct-from-PDX destinations worth your frequent-flier miles.

09/19/2011 By Brian Barker, Kelly Clarke, and Rachel Ritchie Edited by Kasey Cordell

CHEAP DATE

Review: Broder

A quiet and quaint Scandinavian oasis of a café awaits.

05/19/2009 By Camas Davis