About a year ago, 23Hoyt was a run-of-the-mill Continental restaurant, with entrees reaching above the $30 range and food magazine-level aspirations. In the current economy, it was like trying to swim with a six-burner professional range tied around your neck.
(Actually, after the early tenure of chef Christopher Israel, some of the dishes 23Hoyt was sending out might have had problems in any economy.) The Oregonian – Read more>
