BREAKING NEWS

Café Castagna Gets a Middle Eastern Accent

On June 26, one of Portland’s iconic neighborhood cafes adds a new chef, a new menu, and a fresh direction.

06/24/2014 By Karen Brooks

BREAKING FOOD NEWS

Castagna Vets Launch 10-Course Pop-Up Nomad.PDX

With a new monthly dinner series, former Castagna sous chef Ryan Fox brings modernism, foraging, local artists, and guest cooks to the same table, at changing locations.

04/08/2014 By Karen Brooks

TREND WATCH

5 Food and Drink Trends Taking Portland by Storm

The Hot List of 2014

02/25/2014 By Benjamin Tepler

TREND WATCH

Finding the Sweet Spot in Savory Desserts

Portland pastry chefs venture into savory terrain with all-dessert pop-up dinners and prix fixe feasts.

01/24/2014 By Kristin Leigh

EAT WITH YOUR EYES

Castagna's Dessert Flight Delights

Pastry chef Eve Kuttemann's fanciful collaborations with Castagna chef Justin Woodward result in a stand-alone meal for the sophisticated sweet tooth.

07/19/2013 By Allison Jones

INSIDE THE MAGAZINE

Eat the July Issue

All the food-centric stories from Portland Monthly's July issue in one handy place

07/03/2013 By Allison Jones

RESTAURANT REVIEW

Modern Art

At Castagna, Justin Woodward is sending local food in a fresh direction—restrained, delicate, and dressed to kill.

07/01/2013 By Karen Brooks

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

HOMETOWN PRIDE

Portland's 2013 James Beard Semifinalists

Six Portland chefs stand tall among 20 contenders for Best Chef Northwest, and six other local talents compete in the James Beard Award's national categories.

02/19/2013 By Allison Jones

THE YEAR IN FOOD

Portland’s 2013 Eating Cheat Sheet

In 2012, global boundaries blurred, crazed comforts ruled (again), and seafood made a splash, at last. The following dishes and moments still linger in memory. Consider them a road map for good eating in 2013, listed in no particular order.

12/31/2012 By Karen Brooks