SO, WHAT EXACTLY IS POUTINE? Have a seat in one of Potato Champion’s rainbow-colored plastic lawn chairs, and that’s a question you’ll hear repeated again and again, though at times it’s drowned out by the sounds of ’70s classic rock, the sizzle of deep-frying spuds, and the antics of the …Read the Rest
Living in Beaverton, sometimes I succumb to the idea that you have to go downtown Portland in order to eat at a really nice place or have a really nice meal. But that’s not actually true. Flyvemaskine Diaries – Read More>
We recently took my grandmother to McGrath’s Fish House for lunch. I happen to love steamer clams, but I don’t love to make them (I know how easy they are, but I just don’t love it). And the last time I had steamers at a restaurant (at the coast, that …Read the Rest
The first time I went to a Black Bear Diner was about five years ago. My family and I were on our way to Sunriver and we stopped for lunch at the Bear in Madras. The first thing I smelled and saw when we walked in the door was a …Read the Rest
DeCarli resides in a stately brick building that hints at the charm downtown Beaverton must have possessed before it became a highly trafficked network of car dealerships, outmoded furniture outlets and banal chain stores. The Italian-leaning restaurant opened two years ago, winning over suburban dwellers hungry for authentic dining experiences, …Read the Rest
Before I’d even set foot in Toro Bravo, the Spanish-inspired tapas restaurant that opened up next to Northeast Portland’s Wonder Ballroom in June, strangers were calling me up at the office to express how “good” it was. Such elation took me by surprise, considering that people usually call me to …Read the Rest
Our lives are lousy with decisions. Every road, a fork. Every turn, another series of choices waiting to be explored. Debit or credit? Paper or plastic? Some fresh-cracked pepper with that? Portland Monthly – Read More>
Congratulations! You are now the proud owner of a 2009 Willamette Week Restaurant Guide. We�ve spent the past two months eating all over the city to assemble this list of our 100 favorite restaurants. We hope it will be of use to you throughout the year to come. To that …Read the Rest
A hamburger makes a perfect Portland meal – at least judging by the ground-meat patty’s presence on so many menus around town, fine dining and casual alike. The burger might be a house specialty, or it might be available only to those in the know. The Oregonian – Read more>
Finally Beaverton has a fast food style burger, hand pressed and made with never frozen Fresh Ground Beef! Five Guys Burgers and Fries – which has attained iconic status in Washington, D.C. (They have been franchising the stores for a number of years now and there are more than 1000 …Read the Rest
The name of the restaurant says it all! If you are looking for a foot long sandwich at a great price, this is your place. This Saturday my daughter and I decided to visit the Beaverton location (they also have a location at 8303 SE Powell Blvd in Portland) and …Read the Rest
Owner-chef Oswaldo Bibiano, a semifinalist for this year’s Best Chef Northwest honors at the James Beard Foundation Awards, grew up in a tiny town in Guerrero, a state on Mexico’s Pacific coast mostly known for its beach resorts of Acapulco, Ixtapa and Zihuatanejo. Bibiano intently labors in a tiny open …Read the Rest
Forget grilled salmon. Portland has gone crazy for biscuits — tall or short, cut or drop, flaky or fluffy. Fanatics may disagree, but everyone seems to want them served one way: smothered in country gravy. No matter how you ladle it, biscuits and gravy is just the thing to fuel …Read the Rest
Who owns the best food-cart scene in America? Everyone is fighting over bragging rights these days, as a growing curbside insurgency is challenging mainstream dining, with edgy, affordable eats. No place can topple New York’s global street reach, but Portland is the new leader of the maverick street-food movement. No …Read the Rest
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 …Read the Rest
Earlier this decade, Portland experienced a doughnut shortage. National chains like Dunkin’ Donuts pulled out of the market, and the remaining locals struggled while people dug into their low-carb regimens. Fortunately, good sense returned to the city and we are re-supplied with plenty of delicious dunkers. The Oregonian – Read …Read the Rest
OVER THE PAST YEAR, I regularly found myself staring down at some new concoction tucked between two slices of bread. From my perspective, hovering expectantly over many a plate, I believe 2009 is notable for Portland’s sandwich glut. The Portland Mercury – Read More>
