Listing 1761 -
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May 19, 2009
Recipe
1 2-lb piece wild king salmon, scaled (with skin), preferably from the belly of the fish
2 tbsp kosher salt
¼ cup packed brown sugar
Grated zest of 2 oranges
6 tbsp extra-virgin olive oil
1...
May 19, 2009
St. Innocent Winery winemaker Mark Vlossak is handcrafting some of Oregon’s best wines.
May 19, 2009
Adhering to French Creole tradition, you melt a little butter, whisk in some flour and simmer, the longer the better. Dwayne Beliakoff’s bricks-and-mortar rendition has been cooking for years. His...
May 19, 2009
“It was like an archaeological dig in here,” says Eugene native Richard Glass of the former Bima and Fuel site occupied by his new restaurant, Olea. “I wanted to brighten it up—and to change it,...
May 19, 2009
When Tapeo closed in January 2004, Portland lost one of its top tapas joints. Ricardo Segura’s sophisticated spot kick-started the small-plates trend in town back in 1997, but by early 2004...
May 19, 2009
Americans have DC; Mexicans have DF (pronounced day EFF-ay), short for District Federale, the familiar term for their capital city. Like DC, DF embraces its role as an international seat of power,...
May 19, 2009
Michael and Naomi Hebberoy have changed the face of Portland’s dining scene often enough by now that it’s no surprise they’ve gone Nip/Tuck on their own public mug. Last December, the Family...
May 19, 2009
What do Lucy Brennan, giant pachyderms and a retractable roof have in common? No, Major League Baseball isn’t coming to Portland. Rather, an uptown fixture with satellite shops around town is...
May 19, 2009
It seems counterintuitive that no one thought of this before. While a handful of sushi restaurants in town attract the attractives with quality fish and quaint décor, none provides the stylish...
May 19, 2009
Yin-yang comparisons are inevitable. The stark white walls of the new Saucebox expansion might make habitués of
the notoriously dark Portland restaurant recoil like so many vampires at dawn, but...
Listing 1761 -
1770
of 2038
Results
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