PORTLAND PLATED

Worldly Bird

There's a lot more to fried chicken than the traditional dish we associate with the American South. A quick tour of Asia reveals enchanting alternatives.

12/11/2009 By Mike Thelin

PORTLAND PLATED

Fin City

If you’ve ever enjoyed the pasta with fresh crab at Clyde Common, the catfish clay pot at Pok Pok, or the pepper-salted squid at Jin Wah, you can thank ABC Seafood Market. This tiny storefront at SE 65th Avenue and Powell Boulevard has the largest selecti

11/09/2009 By Mike Thelin

EAT THIS NOW

Pepsi Chicken

Veteran restauranteur Jay Irvin marinades his chicken in Pepsi, making for a meat that's sweet, savory, and tender—think teriyaki chicken with a sorghum tinge.

11/09/2009 By Rachel Ritchie

INTRODUCING...

Departure

Sitting atop the Nines, Departure offers a 270-degree view of the city and an interior that recalls the Starship Enterprise.

11/09/2009 By Mike Thelin

POUR

Autumn on the Rocks

Take a little inspiration from the Czech Republic to find the right drink to bridge the seasons in the city.

10/09/2009 By Rachel Ritchie

PORTLAND PLATED

The Italian Job

Master chef Robert Reynolds reinvents the staid pumpkin pie.

10/09/2009 By Martha Calhoon

NEW LISTING

Andina

Andina reflects the multi-faceted and multi-national (Spanish, African, Basque, Caribbean, and even Japanese) influences of Peruvian cuisine well.

10/09/2009 By Mike Thelin

INTRODUCING

Nel Centro

At Nel Centro, chef de cuisine R. Paul Hyman takes inspiration from the stretch of coastline between Nice and Genoa as he creates classic straightforward dishes that reflect a happy marriage of land and sea.

10/09/2009 By Mike Thelin

Introducing...

Bar Mingo

Chef Jerry Huisinga shapes Bar Mingo in much the same way he shaped his previous restaurant, Genoa—through the skillful mastery of simple food.

10/09/2009 By Mike Thelin

EAT THIS NOW

Specialty Rolls at Sushi Mazi

Chef Marc Suwansathien's specialty rolls at Sushi Mazi such as the Super Rock & Roll are an orgy of Japanese fusion techniques, showing off a fondness for whimsy and over-the-top presentation.

09/10/2009 By Martha Calhoon

PORTLAND PLATED

Whole Hog

"Every part of the pig is edible, except for the oink." This Spanish adage describes the wonderful creativity behind some of Portland's best charcuterie extremely well as farmers twist classic Spanish techniques to make a prosciutto with a taste specific

09/10/2009 By Mike Thelin

HIGH SPIRITS

Beaker & Flask

08/18/2009 By Mike Thelin

Article

Koi Fusion PDX

Roving food cart attracts Portland foodies and Twitterati.

08/18/2009 By Laura Klairmont

Introducing...

Caraqueña: Michelle’s Amazing Venezuelan Kitchen

Michelle Rossington brings Venezuelan flavors to SW Oak and 5th.

08/18/2009 By Laura Klairmont

Portland Plated

Smaller, Cheaper, Faster

As the economy changes, Portland restaurants are forced to adapt or become extinct.

08/18/2009 By Mike Thelin

HIGH SPIRITS

Invasion Atomic Cafe and Lounge

Portland bar morphs from upscale café by day to cocktail-fueled magnet for the city's gay elite by night.

07/20/2009 By Mike Thelin

POUR

Relief Pitcher

There's more to drink in Portland than that tasty hoppy beer that's taking up space in the fridge. Use some local fruit and make some sangria.

07/20/2009 By Tom Colligan

SAVOR

Orange Crush

Jerry Huisinga, the head chef of Bar Mingo, brings out unexpected tastes from the cantaloupe.

07/20/2009 By Martha Calhoon

EAT THIS NOW

Fried Crawfish Pie

A downtown food cart brings the taste of NOLA to PDX.

07/20/2009 With Brian Barker

PORTLAND PLATED

Night Moves

With the city expanding, our options for late night cuisine have expanded beyond "Fourth Meal" at Taco Bell.

07/20/2009 By Mike Thelin