Showing content tagged with eat & drink
Listing 161 - 170 of 181 Results
Thumbnail for - Malasadas at Oba
May 19, 2009
EAT THIS NOW
If you are a person who tends to forgo dessert, we should warn you: when you visit the Pearl District’s Oba, you may be tempted to change your mind. Oba's fresh take on luxurious...
Thumbnail for - Meat Cheese Bread
May 19, 2009
CHEAP DATE
FROM A DESIGN standpoint, the sandwiches at this Southeast Portland bastion of breakfast and lunch fare are engineered for maximum functionality. Meat Cheese Bread’s owner, John Stewart—who’s...
Thumbnail for - Tanuki
May 19, 2009
New Listing
New listing: at this diminutive Japanese eatery in Nob Hill, sake may be king, but the food that’s paired with it is what holds us captive.
Thumbnail for - Chez Joly
May 19, 2009
INTRODUCING…
The owners of Chez Joly, a new French bistro on the corner of NW Broadway and Davis Street, took a risk by becoming the first restaurant to open on Broadway in a long time.
Thumbnail for - Slices at Give Pizza a Chance
May 19, 2009
EAT THIS NOW…
A tiny, unassuming, aluminum-sided lunch shack asks us to Give Pizza a Chance (as the portable pizza joint is called) one more time. And with good reason:
Thumbnail for - Five Guys Burgers and Fries
May 19, 2009
CHEAP DATE
Five Guys’ focus is on the burgers.
Thumbnail for - Honey-Glazed Winter Squash With Sage
May 19, 2009
  Recipe Courtesy chef John Gorham Serves 8 INGREDIENTS For this recipe, adapted from chef John Gorham’s method, butternut, hubbard or acorn squash will work best. 2 medium winter squash 1...
Thumbnail for - Razor Clam Chowder
May 19, 2009
  Recipe Courtesy Cory Schreiber Cory Schreiber, founder of Wildwood restaurant, provided us with his take on James Beard’s Northwest razor clam chowder. Contact your local seafood purveyor...
Thumbnail for - Spaghetti Primavera
May 19, 2009
  Recipe Courtesy Tommy Habetz If you can’t find fresh morels, Tommy Habetz suggests using one-third the amount of dried, reconstituted morels. You can substitute scallions or green onions for...
Thumbnail for - House-Cured Anchovies
May 19, 2009
  Recipe Courtesy David Padberg A fresh anchovy should be "four to eight inches long, with blue-green scales, silvery sides and no breaks in the skin," says Park Kitchen’s David Padberg. "You...
Listing 161 - 170 of 181 Results