March 2009
Table of Contents
Cover Story
We spent weeks eating breakfast all over the city to bring you a comprehensive roundup of morning eats (and drinks!) at sixty-four restaurants. Portlanders, prepare to grow hungry. *Plus* "The Royal Family of Breakfast":http://www.portlandmonthlymag.com/i
Features
Thumbnail for - The Last Days of My Left Breast
I’m a stripper, rocker, bartender, and writer. I had a lot of plans last year, but none of them involved breast cancer. The disease sidetracked my livelihood, threatened my life, and forced me to reinvent my chest. So far, I’ve lived to to tell...
Thumbnail for - In The Zone
Is this the year Oregon schools finally get serious about seismic safety? Earthquake expert Yumei Wang hopes so.
Thumbnail for - 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.
A few thoughts on breakfast from our Editor in Chief
Bavette steak may be the tastiest cut of beef you never heard of.
A Portland expat’s Buenos Aires–based wine club delivers rare Argentine finds right to your door.
Old-world recipes and generations of family focus keep the pancakes fresh (and the breakfast lines long) at the original Original Pancake House.
With first-rate pasta and rustic pizza, Bella Gioia succeeds in its quest for authenticity.
Lip-smacking lunchables at Bunk Sandwiches
Game-time fixes at The Agency Ultra Sport Lounge
To work at this St. Johns java joint, you need mad espresso skills and a way with words.
We spent weeks eating breakfast all over the city to bring you a comprehensive roundup of morning eats (and drinks!) at sixty-four restaurants. Portlanders, prepare to grow hungry. *Plus* "The Royal Family of...
Tempranillo is becoming the backbone grape of the Southern Oregon winemaking territory.
Five? That's all?
If you can get your hands on a bavette steak Ryan Bleibtrey, Urban Farmer’s sous-chef, suggests marinating it in olive oil, garlic, thyme, salt, and pepper for 1 to 2 days before cooking it. To prepare it straight out of the butcher paper, heat 1...
Portland Lumber Jax defenseman *Brodie Merrill* talks tough about lacrosse, jet lag, and being mocked by Canadian teenagers.
Bono is, like, so bourgeois. Get your groove on with new music by one of these homegrown rock stars instead.
Snapshots: Celebrating the nonprofit community
Snapshots: Celebrating the nonprofit community
Snapshots: Celebrating the nonprofit community
The University of Oregon baseball team returns to the diamond with bravado—and uniforms you can see from Kansas.
Eco-friendly doesn't have to mean ugly. Add organic panache to home and garden with a trip to Ink & Peat.
Style Essential: Big, Bold Frames
Corvallis isn’t all dive bars and Beavers anymore.
Kick back close to home.
I swapped out my skis for a powder cruiser.
Is this the year Oregon schools finally get serious about seismic safety? Earthquake expert Yumei Wang hopes so.
There's one thing Willamette Week reporter Nigel Jaquiss won't do when he's on a story: stop.
Get more bang for fewer bucks
A former carriage house in the Southwest Hills gets an elegant new life for a family of four.
I’m a stripper, rocker, bartender, and writer. I had a lot of plans last year, but none of them involved breast cancer. The disease sidetracked my livelihood, threatened my life, and forced me to reinvent my chest. So far, I’ve lived to to tell...