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

At Long Last, Portland Chefs Lift the Curfew on Fine Dining

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

07/20/2009 By Mike Thelin

POUR

Second-Chance Chug

As Craft Beer Month culminates with the Oregon Brewers Festival from July 23 to July 26, exclusive beers may come and go too quickly to notice. Luckily, several regional beer barons are offering their creations at pubs and specialty shops during a limite

06/22/2009 By John Chandler

INTRODUCING...

Ned Ludd

Named after the proletarian hero who inspired the Luddites, Ned Ludd follows in his footsteps by eschewing the comforts of a modern kitchen in favor of a cooking technique that predates modern man: everything at this forty-seat restaurant in Northeast Por

06/22/2009 By Mike Thelin

INTRODUCING...

Jade Teahouse & Patisserie

Nestled in the Southeast Portland haven of Sellwood is the bright and airy Jade Teahouse & Patisserie. Open since last fall, Jade Teahouse offers restaurant goers a rare blend of French-Vietnamese cuisine along with its famed pastry case.

05/26/2009 By Kaitlin Johnson

Pour

Taster’s Choice

Since opening Barista in February, Wilson has broken with the exclusive arrangement long held between roasters and coffee houses: he offers coffee from Stumptown alongside beans from other top artisan brands, such as Intelligentsia, Verve, and Ecco Caff&#

05/26/2009 By Lynette Sanchez

Portland Plated

Club Sandwich

With restaurants increasingly seen as shaky ventures, some of the city's most talented chefs have tossed aside their white coats and fancy kitchens to tinker with the lowly sandwich in the culinary equivalent of the tree house. But craftsmen like Ken Gord

05/26/2009 By Mike Thelin