ANATOMY OF A DISH

Deconstructing Clyde Common's Crispy Pork Trotter

Chef Carlo Lamagna serves up his personal culinary history in a single decadent dish—hoof and all.

09/26/2014 By Benjamin Tepler

ANATOMY OF A DISH

Dive Into St Jack's Chilled Seafood Platter

Rare finds from the local waters meet French condiments at the bouchon's new Northwest Portland digs.

05/14/2014 By Benjamin Tepler

ANATOMY OF A DISH

Deconstructing Irving Street Kitchen's Double-Double Burger

Take a bite out of chef Sarah Schafer's In-N-Out-inspired beast of a brunch, with two patties, two slices of cheese, and house brined and smoked pastrami.

04/10/2014 By Allison Jones

ANATOMY OF A DISH

Cheese & Crack Snack Shop's Loaded Cheese Plate

We step into Portland's newest cheese haven for a taste of their cheese board laden with housemade fixin's.

03/18/2014 By Danielle Klenak

ANATOMY OF A DISH

Racion’s Fried Sweetbreads

We step into Anthony Cafiero’s molecular arena for a taste of his steakhouse-inspired fried sweetbreads.

12/16/2013 By Benjamin Tepler

ANATOMY OF A DISH

Deconstructing Harlow's Betty Bowl

We dive into a signature one-bowl meal at SE Hawthorne's organic and gluten-free haven, offering customizable savory satisfaction to balance holiday indulgence.

11/12/2013 By Allison Jones and Tuck Woodstock

ANATOMY OF A DISH

Ned Ludd’s Whey-Brined Pork

Whey is the name of the game in this dish of smoked pork and seasonal greens.

05/30/2013 By Benjamin Tepler

ANATOMY OF A DISH

Castagna’s Black Cod

A look inside Castagna’s food laboratory at one of the most refreshing dishes of the year.

05/21/2013 By Benjamin Tepler

ANATOMY OF A DISH

Picnic’s Chicken Sandwich

This week we climb into Picnic's wooden, A-frame food cart to uncover the ultimate DIY, locavore sandwich.

05/13/2013 By Benjamin Tepler

ANATOMY OF A DISH

La Sangucheria’s Chicharron Sandwich

We peek beneath the bread to discover the spicy, porky secrets of downtown Portland’s Peruvian sandwich cart.

05/07/2013 By Benjamin Tepler

ANATOMY OF A DISH

Diving Into Wafu’s Roasted Crab Hand Roll

We take a close look at the flavorful elements of this best-selling dish from SE Division Street's "inauthentic" ramen house.

04/30/2013 By Benjamin Tepler

ANATOMY OF A DISH

Deconstructing Aviary’s Sweet and Sour Monkfish

We investigate the sweet and the sour in this Northeast Portland restaurant's elevated Cantonese classic.

04/10/2013 By Benjamin Tepler

ANATOMY OF A DISH

Deconstructing Le Pigeon’s Mussels Vinaigrette

A closer look at Gabriel Rucker’s mad method for mussels.

04/03/2013 By Benjamin Tepler

ANATOMY OF A DISH

Deconstructing Blue Star’s Valrhona Donut

We dig deeper into the cocoa-driven wonder from Blue Star Donuts.

03/27/2013 By Benjamin Tepler