Eat & Drink Articles
Video: In the Kitchen with Sarah Hart
Watch as the brains behind Alma Chocolates, Sarah Hart, walks us through her Valentine’s Day recipe for no-fuss chocolate bread pudding.
Duane's World
Stumptown coffee founder Duane Sorenson brings tavern food and specialty goods to Southeast Portland.
Littlest Italy
With European kitchen finds and dishes of rustic authenticity, Luce is the new mom-and-pop shop.
By Karen Brooks
Video: In the Kitchen with Tony Meyers
Watch as Tony Meyers, executive chef at Serratto Restaurant shows us how to make his venison osso buco.
Pie High
Behind a serious crust and fresh biscuits, Lauretta Jean’s is a little shop of flaky wonders.
By Karen Brooks
First the Dishes, then the Revolution
In the midst of Occupy Portland’s chaos, a vibrant communal kitchen exemplified the protest’s boldest goals.
Video: In the Kitchen with Larry Grimes
Longtime Portland catering king Larry Grimes shares his holiday soup.
Best Restaurants 2011: Amped Up
Grain & Gristle, Beaker & Flask, Skin & Bone ... local restaurateurs have discovered that the secret ingredient to success seems to be the ampersand. Here are a few more we’re hoping to see soon.
Edited by Rachel Ritchie and Karen Brooks
Best Restaurants 2011: The Best of the Rest
Still hungry? We’ve culled the 30 restaurants that should remain in any food lover’s regular rotation. Be it artisan pizza, sustainable sushi, or Spain-meets-Oregon tapas, these places deliver every time.
Edited by Karen Brooks and Rachel Ritchie
Best Restaurants 2011: The Ultimate Feast
48 Hours in P-Town: The perfect weekend itinerary of local eating.
By Karen Brooks
Best Restaurants 2011: Best New Restaurants
New places, new chefs, and reimagined kitchens.
By Karen Brooks
Best Restaurants 2011
Eat, Play, Love: 35 Divine Dining Experiences.
Edited by Karen Brooks and Rachel Ritchie
Video: In the Kitchen with Kevin Gibson
Evoe chef Kevin Gibson walks us through the steps of preparing his seasoned duck breast with fresh fall fuyu persimmons.
Greener Pastures
After four generations, Cory Carman’s family ranch teetered on the brink of bankruptcy. To save it, she’s betting on a new kind of consumer, old methods, and her own idealism.
Video: In the Kitchen with Abby Fammartino
Abby's Table chef Abby Fammartino prepares her zucchini fritters with cucumber-fennel relish.
Pinot Pioneer
Oregon’s first producer of pinot noir, the Eyrie Vineyards, opens its library of ethereal wines to the public.
By Condé Cox
Abby's Open Table
With her expanding supper club, Abby Fammartino sets a place at her table for eaters of all kinds.
Video: In the Kitchen with Colin Pomeroy
Gilt Club bartender Colin Pomeroy walks us through the steps of preparing a berry-infused Strawberry Brunette cocktail.
Oregon's 50 Best Wines
Five of the city's top wine connoisseurs sampled more than 400 Oregon wines to select the best the state has to offer. Now it's your turn to sample the results!
Edited by Rachel Ritchie
Video: In the Kitchen with Aaron Woo
Natural Selection chef Aaron Woo shows us how to make a baby squash–and–caramelized onion frittata.
Fruit and the Sea
Din Din’s Courtney Sproule tarts up a simple salmon fillet with local gooseberries.
Farmers Markets: An Appendix
A bustling farmers market makes for a fun scene—until someone pulls some stunt that causes even Portlanders to shake their heads. For help staying on the righteous path, consider this handy guide.
Rhubarb Awakening
Two Tarts Bakery teaches us to wrap up the local harvest in delicious crescent cookies.
It Takes a Village
Rising culinary talents star at French neighborhood eatery St. Jack.
By Karen Brooks
Video: In the Kitchen with Alissa Rosoz
Alissa Rozos, the pastry chef at St. Jack Restaurant, shows us how to make her scrumptious madeleine cookies.
Ramen Rave
Boke Bowl pairs exquisite handcrafted noodles with a roving party atmosphere.
By Karen Brooks
Test Your Nettle
The chef at Grain & Gristle teaches us to embrace the abundant, prickly spring green.
Spirited Away
Stone Barn Brandyworks distills the local harvest into a line of eclectic local liqueurs.
In Praise of Pizza
The Straight Slice on Portland’s 32 Most Spectacular Pies
Edited by Rachel Ritchie and Zach Dundas
Bar Star
The results are in! You, our fair readers, have voted Clyde Common’s Jeffrey Morgenthaler your Bartender of the Year.
Artfully Uncool
Bar Mingo's Italian food master Jerry Huisinga shuns trends for a taste of authenticity.
By Karen Brooks
Classic Drinks to Try Before You Die
According to Portland Monthly's 2008 Bartender of the Year, Daniel Shoemaker from Teardrop Lounge
Rules of the Juke
Guidelines for putting together your playlist, from a jukebox junkie
By Zach Dundas
Best Bars to Play
Cocktail Recipes
By Gretchen Holzgang, John Chandler, Georgia Perry, and Ali Moran
2010 Best Restaurants: Evolution of a Revolution
Eight of the brightest ideas on the Portland food scene
By Karen Brooks and Mike Thelin
2010 Best Restaurants: Around The World On $25 (Or Less)
10 great international destinations (plus Texas) on a budget
By Mike Thelin
Letters
Not surprisingly, online readers had strong opinions about our September coverage of Portland’s food carts.
A Strong Finish
Oregon-grown olive oil infuses your home cooking with a taste of Spain.
By Mike Thelin
Best Restaurants 2010
Welcome to America’s most talked-about food destination.
By Karen Brooks and Mike Thelin
Perfect Pair
When the pears ripen and the black cod bite, a match is made in Hood River.
By Mike Thelin
Food Cart Favorites: the Video Edition
Vegan BBQ? A Waffle Sandwich? Cupcakes? Portland Monthly's favorite food carts vendors show us their tricks of the trade.
The Icono-Carts
Six carts that skip the gang mentality to stake out new ground
By Rachel Ritchie and Martha Calhoon
Food Cart City
Your guide to the can’t-miss mobile meals that are making Portland home to the world’s best street food.
By Randy Gragg, Rachel Ritchie, and Zach Dundas
Brewed Awakening
Sustainable Harvest Coffee Importers founder David Griswold turns coffee farmers into savvy business minds.
Cold Fusion
Local ice cream makers put their own spin on a classic hot-weather treat.
By Mike Thelin
Beervana
Your guide to the pints, pubs, and people making Portland America’s Beer Capital.
Edited by Brian Barker
Bloody Perfect
A seasoned Portland bartender reveals his recipe for the consummate morning cocktail.
Absolute Alfresco
Patio season is upon us. We offer a close look at one of our favorite outdoor spaces, plus five other excellent options for lounging
Coffee Confidential
Five coffee connoisseurs rank the Northwest’s finest roasts. May the best sip win.
By Mike Thelin
North Country
With Grüner, chef Chris Israel leads a shift in the culinary zeitgeist... again.
By Mike Thelin
Perfect Pairings
Favorite restaurant full? No sweat. These four bars let you slake while you wait.
By Rachel Ritchie, Kasey Cordell, Amber Villa-Zang, and Avz
The Food Lovers' Guide
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.
The Spice Is Right
Pickled apples will light up your winter meals: Pickled Apples Served over Butternut Squash and Coconut Milk Soup
By Eva Hagberg
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
Orange Crush
The unassuming cantaloupe offers a savory summer surprise with Jerry Huisinga’s Tonnarelli al Melone
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 Randy Gragg, Paige Williams, Kasey Cordell, 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 Randy Gragg and Kasey Cordell
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
Honey Glazed Winter Squash with Sage: All those butternuts, acorns and hubbards in the produce aisle are meant for more than just soup stock or pie filling.
Dessert for Dinner
Spinach and Leek Pudding: 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 separates the flavor from the trees with a Douglas fir eau-de-vie.
By Tom Colligan
Milky Way
Dulce de Leche: 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
American French Fries: 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 Randy Gragg, 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
Not-Your-Aunt's Stuffing: 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
Roasted Quince Compote: 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
Cilantro-Mint Chutney: 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
Northern Migration
Stumptown Coffee Roasters flies the coop for Seattle. Well, sort of.
By Randy Gragg
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
Salsa Verde and Guacamole: 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
Cake Walk
Chocolate-Buttermilk Layer Cake: The recipe for this decadent chocolate-buttermilk wonder has traipsed all over Portland
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
Summer Succotash + Corn and Tomato Salad: 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 with this Bulgogi dish.
Fishing Whole
House-Cured Anchovies: Fresh, whole anchovies bear little resemblance to the salty, pungent ones we're used to buying in tin cans.
The Licorice Myth
Shaved Fennel and Butter Lettuce Salad: Bright and refreshing, Florence fennel is the subtle cousin to its stronger, anise-flavored brethren.
The Bitter End
What's so alluring about all the mysterious herbal aperitifs and digestifs in our local bars?
By Tracy Howard
Summer's Brewing
Despite their reputation for producing heavy, dense craft beers, several Oregon brewers have a lighter side.
By David Welch
Champagne of Fruits
Champagne Mangoes with Sticky Rice: Grocery-store mangoes can be stringy and flavorless, but not this bright orange, toothsome jewel.
Tastes of Spring
Spaghetti Primavera: One Portland chef looks to reclaim pasta primavera, using the fresh Northwest ingredients we have at our fingertips.
By Lizzy Caston
Gold Diggers
Razor Clam Chowder: Razor clams are the culinary treasure of the Pacific Northwest.
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.
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.
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
Autumn Comfort Mac: 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
Rhubard Recipes: Nothing against strawberry-rhubarb pie, but chef Vitaly Paley prefers to call rhubarb by any name other than sweet.
Morning Glory
Four delicious reasons to crawl out from under the covers this weekend.
By Randy Gragg
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.
