At Luce, people eat surrounded by shelves holding boxes and jars. The effect is to assure you that the restaurant probably won't run out of anything, and that you've suddenly discovered Portland's lon...
Suzette is born again, better than ever. by Chris Onstad THE ORIGINAL SUZETTE was a picture-perfect bohemian paradise: a storybook warren on NE Alberta where happily rumpled Joanna Newsoms an...
(Original Review -- August 2011)After enduring two days where my stomach practically begged for waffles, I relented and headed to Gaufre Gourmet in downtown Portland. They had been at the Green Castle food pod last year before the place shut down,...
Apparently I’ve started a tradition. Clarklewis began my Dining Month Portland reports last year. I hadn’t realized it, but I hadn’t been in since. As with Tabla, it tends to be a place I think about when I think about pasta and...
There is something about the word ‘tart’ that evokes thoughts of elaborate, complicated food. Innately elegant dining fare, whether savory or sweet, tarts always carry with them a little bit of wow factor. The good news for you and I &...
On January 11th, you can watch a pasta making demo with Jenn Louis of Lincoln, eat dinner and support a great cause. ALL AT THE SAME TIME. How, you ask? Let me tell you: Enjoy a cooking demonstration led by James Beard Award Nominee and Lincoln...
There are so many wonderful things that we San Francisco residents get to enjoy: exciting cultural events, breathtaking views, and a general indescribable pride, to name just a few. Depending on how you look at it, an added bonus—or the price we h...
Tillamook Vanilla Bean Ice Cream with Peach Jam and BlueberriesAs summer draws to a close, most of my jam has been made. So far this year I have made strawberry, marionberry, raspberry, and blueberry jams. My job is not yet done, however, for it i...
Ben Bettinger, chef at the popular SE restaurant Beaker & Flask, is leaving to join his old mentor Vitaly Paley at his new Downtown restaurant. From Oregon Live, “Coming to Beaker and Flask was a huge stepping stone, my first opportunity...
THE DINING REPORT – THE COUNTRY CAT Youngest Member Ever Plays Restaurant Roulette! THIS DINNER WAS JANUARY 20th, BUT I’VE BEEN CREATIVELY LAME. It’s hard to know what to say about our evening at the Country Cat. In December of 2...
I love Project Grow, for many, many reasons. They are good people. They accomplish amazing, meaningful things. They have pygmy goats. They offer a top notch CSA. And they cultivate a wondrous urban farm right in the heart of North Portland. A secr...