Eat & Drink Articles
The Food Lovers' Guide to Portland
55 tasty destinations for the culinary adventurer in you (Hope you're hungry!)
By Mike Thelin, Martin Patail, Kaitlyn Evans, and Eva Hagberg
Cash Crop
As the city’s economic development efforts rise and fall, the Portland Farmers Market continues to grow.
By Mike Thelin
Raise and Write
Notebooks out! Sign up for these unique learning opportunities to get more intimately connected with the food you eat.
By Veronica Martin and Mike Thelin
Back to School
Whether your favorite dish is foie gras or pigs in a blanket, Portland's wide range of cooking classes will add some spice to your kitchen routine.
Cookbook Club
We asked top chefs, writers, and teachers from around the country to share their favorite cookbooks with us. Here's what they had to say.
Snack Track
Stroll the city (or hop on the streetcar) to find these happy intersections of gastronomy and economy.
By Eva Hagberg and Thomas Cobb
Crush Course
Wines are like people, for good and ill. Think of tasting as discovering the richness (or the dullness) of a new acquaintance. Here are some wine terms to toss around at your next tasting.
Oregon's 50 Best Wines
An oenophile's guide to 50 of our best regional wines, including 20 deals under $20
By Condé Cox
Eat Me
30 Finger-lickin', fixin-drippin' masterpieces, from high-end to drive-in that will cure your burger lust
Edited by Kasey Cordell
Club Sandwich
A new generation of sandwich shops delivers restaurant quality—at half the price.
By Mike Thelin
Time in a Bottle
At the Northwest’s oldest and largest liquor company, business is almost good enough to return to distilling.
By Tom Colligan
And Now, Meet Your Makers
Anyone who ever doubted the viability of the Oregon distillery industry must feel pretty silly about now.
By Bart Blasengame, Paige Williams, Kasey Cordell, Brian Barker, and Kaitlin Johnson
Happy Hours
Some of the best cocktails in town are made with local spirits. Here's a guide to 24 of the most delicious—and more. Hope you're thirsty.
By Bart Blasengame, Kasey Cordell, and Brian Barker
Belgian Bliss
With a rare yeast and a competitive spirit, brewers across town are concocting heavenly ales.
By Tom Colligan
Hooked on Chinook
Highly sought-after and often controversial, this perennial Northwest salmon is still the king of spring.
Under the Incan Sun
Peruvian-inspired restaurant del Inti adds the flavors of the Northwest to a cuisine that embodies cultural fusion
B... Is for Bacon
... and Breakfast. Our guide to Portland’s best waffles, eggs, biscuits, hash, coffee, pancakes, bagels, omelets, pastries, doughnuts, dim sum, and more
Coffee Filter
To work at this St. Johns java joint, you need mad espresso skills and a way with words.
The Royal Family of Breakfast
Old-world recipes and generations of family focus keep the pancakes fresh (and the breakfast lines long) at the original Original Pancake House.
By Nino Padova
Buenos Vinos
A Portland expat’s Buenos Aires–based wine club delivers rare Argentine finds right to your door.
By Tom Colligan
Heavy Drinking
A high-octane combination of age and alcohol makes barley wine an effective antidote to winter.
By Nino Padova
Kitchen Ink
The only thing local chefs love more than leaving their mark on our food scene is leaving a mark on themselves.
By Liz Crain
Squash it
All those butternuts, acorns and hubbards in the produce aisle are meant for more than just soup stock or pie filling.
Dessert for Dinner
Fresh produce makes for fabulous savory puddings that should be served first, not last.
By Lizzy Caston
Brine Time
Don't have the time or space for canning at home? Try refrigerator pickles.
By Lizzy Caston
Choc Steady
If you can't beat the chocolate frenzy this month, join it by visiting five of our city's best sweet shops.
By David Welch
With the Grain
Forget the tonic and lime. A local distiller makes an Old Tom gin that’ll put the dirt back into your dirty martini.
By Tom Colligan
Soul Stew
Suffering from midweek malaise? Chef Oswaldo Bibiano soothes us with his family’s Thursday night tradition: pozole blanco.
By Tracy Howard
Patriot Games
Good old-fashioned American cuisine—with a few twists—lures the crowds to 50 Plates.
By Camas Davis
Tree Spirit
Short on bottle-buying ideas this holiday? One local distiller seperates the flabor from the trees with a Douglas fir eau-de-vie.
By Tom Colligan
Milky Way
Sweet, creamy, and easy to make, dulce de leche deserves a spot in your dessert pantheon. Two takes on a Latin American classic.
Cursed Kitchen?
In a Victorian on SE Hawthorne Boulevard, the chef of Belly Timber tries to transcend the building's troubled past.
By Camas Davis
Taste Maker
Oregon’s only sake sommelier delivers Portlanders from the dark days of rotgut rice wine. Welcome to the age of watari bune.
By Megan Callow
Fool Proof
Once banned from being sold domestically because it was thought to drive people mad, absinthe makes a comeback in Portland.
By Tom Colligan
Cause Célèbre
From sweetbreads to French Fries: In their first cookbook, Kimberly and Vitaly Paley aren't afraid to put everything on the table.
Best Bars
Grab a stool and settle in at one of the city's Top 50 Watering Holes
By Brian Barker, Bart Blasengame, John Chandler, Camas Davis, Jill Davis, and Stacey Wilson
The Insider's Guide to
Oregon Wine Country
Whether you're a casual taster of a connoisseur, we've got the essential stops in wine country.
By Camas Davis and Condé Cox
Best Restaurants 2007
What does Portland’s culinary revolution taste like? Grab a seat at one of the city’s top 10 hot spots to find out.
By Camas Davis
The Art of Eating Cheaply
Eating on a budget need not mean depriving one’s soul of good food.
Edited by Camas Davis
Best of the City 2008
Dig into our surefire, gotta-get-cracking, must-do list of the city's most fabulous people, places, and things.
Edited by Brian Barker
Shaky Ground
When a fine dining establishment called Terroir opens three blocks north of a Popeye's, it's got a lot to live up to. Or does it?
By Camas Davis
Stuffing Matters
Everybody believes their mother's stuffing is the only stuffing, but can't we all just get along?
Spice World
One of the country's largest spice dealers proves that flavors from around the globe are as American as apple pie.
By Lizzy Caston
Strong Brew
Traditional kombucha tea promises long life; when it’s bottled by Tazo’s co-founder, it tastes good, too.
Comeback Quince
The tropical flavors and heady scent of the bright yellow, hard-skinned quince lend it delicious staying power.
Local Pearls
The variety and abundance of Pacific Northwest oyster coves make our region a shucker’s paradise.
By David Welch
Veganopia
Is Portland’s newest, swankiest vegan restaurant only an herbivore’s paradise, or can carnivores dig the vibe too?
By Camas Davis
Hail Mary
Searching for the quintessential hangover cure? Get back to the basics with a perfect bloody mary.
By Tom Colligan
Culinary Cure-all
Fresh seasonal chutneys offer a delicious antidote to inevitable post-holiday burnout.
Pass the Vinegar
A bold winery in the Willamette Valley has become the only producer of true Italian balsamic in the United States.
By Lizzy Caston
Taste Test
One of Portland’s most eclectic oenophiles opens up a tiny, unpretentious East Side wine bar that passes with flying colors.
By Camas Davis
Pinots of the Year
The latest vintage of Oregon’s signature wine has finally hit shelves. Our wine critic tells you which superior bottles to buy now.
By Condé Cox
Tart It Up
No longer an exotic ingredient, tomatillos can brighten guacamole, salsa, and just about any other dish you can think of.
Worth Its Salt?
Sel Gris is a new, upscale restaurant on Hawthorne and should be able to live up to its seemingly elemental name.
By Camas Davis
Warm-Up Cup
It’s hard to resist the fireworks of a Spanish coffee, but for home consumption, Irish coffee is just the thing.
By Tom Colligan
Stir It Up
Tired of searching for the restaurant that turns out a perfect cassoulet? Learn how to make it yourself.
By The Editors
Japanese Rising
At this diminutive eatery in Nob Hill, sake may be king, but the food that’s paired with it is what holds us captive.
By Camas Davis
Mint Condition
Calling all parched ladies and gents: It’s time for an ice-cold julep. Here’s how to do it up proper.
By Tom Colligan
Summer Sweets
With names like Sugar Buns and Silver Queen, what’s not to like about this season’s most toothsome and tender corn?
Rosé City
More winemakers are moving inside city limits, which means tasting new pinots just got a whole lot easier.
By Mike Thelin
Upstairs Eden
Forget the farm. All you need to grow delicious heirloom tomatoes is a little patch of rooftop.
Faulty Fusion
A San Diego chef opens her fifth West Coast restaurant in Portland, but is this bastion of healthy cuisine built to last?
By Camas Davis
Vinomatic
Dozens of wines. One push of a button. Willamette Valley wine tasting enters the age of automation.
By Tom Colligan
Grill Seeker
Korean barbecue has it all: It’s salty, spicy, and, with just two minutes of cooking time, instantly gratifying.
Last Supper
When a young, twentysomething couple managed to spin Portland its own cultural and gastronomic empire out of thin air, the national press dubbed them "the prince and princess of the Pacific Northwest food scene." And then the empire crumbled.
The Good Egg
Not all eggs are created equal, unless of course they're smothered in a meaty, bacon-spiked red wine sauce.
By David Welch
Champagne of Fruits
Grocery-store mangoes can be stringy and flavorless, but not this bright orange, toothsome jewel.
Summer's Brewing
Despite their reputation for producing heavy, dense craft beers, several Oregon brewers have a lighter side.
By David Welch
Number One Bun
Just in time for spring, the Vietnamese noodle dish known as bun tom thit nuong has refreshing backyard appeal.
Fishing Whole
Fresh, whole anchovies bear little resemblance to the salty, pungent ones we're used to buying in tin cans.
The Bitter End
What's so alluring about all the mysterious herbal aperitifs and digestifs in our local bars?
By Tracy Howard
Tastes of Spring
One Portland chef looks to reclaim pasta primavera, using the fresh Northwest ingredients we have at our fingertips.
By Lizzy Caston
Citrus Maximus
Move over, turnips, rutabagas and potatoes. It's peak season for juicy oranges, sweet mandarins and plump kumquats.
By David Welch
The Licorice Myth
Bright and refreshing, Florence fennel is the subtle cousin to its stronger, anise-flavored brethren.
Ciao Down
A new, family-friendly Italian eatery comes to restaurant-starved Beaumont-Wilshire. Reservations are definitely necessary.
By Camas Davis
Rowdy Rustic
A sophisticated Italian restaurant alights on Sellwood’s main drag and attracts an unlikely crowd of lively Portland diners.
By Camas Davis
Takeout on Tap
Fill up a growler at one of our city’s fine brewpubs and carry home a bit of happy hour cheer.
By Tom Colligan
Divine Dish
Our fearless food correspondent attends a local recipe contest in search of transcendent mac ’n’ cheese.
Waiting for Gouda
Foster & Dobbs Authentic Foods offers an applause-worthy selection of cheeses and olives.
Braving the Elements
After a few stormy years, chef Naomi Pomeroy opens a tiny Northeast Portland restaurant on her own terms.
By Camas Davis
Glass Precision
On a quest for the perfect old-fashioned? Take a page from the Oregon Bartenders Guild.
By Tom Colligan
Go Savory
Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.
Winter’s Repose
A humble public house serving high-end but affordable food on SE Foster Road manages to uplift a weary diner.
By Camas Davis
Sour Power
The Japanese have embraced it, so why shouldn’t we? Drinking vinegars make a splash in Portland.
By David Welch
Stalk Market
When the price of wheat soars, there are winners (Oregon grain growers) and losers (you).
By Tom Colligan
Beer Brawl
Colorado is treading on Oregon’s turf as the country’s microbrew mecca, something we don’t take lightly. Behold, the smackdown.