Hello there! I hope you've picked up a copy of our 2010 Restaurant Guide.
I hear they're going fast. There are a few things I'd like to add that couldn't fit in the Guide or came in after deadline.
First, doesn't John Gorham
, chef and co-owner of our restaurant of the year, Tasty n Sons
, look dashing with the engraved cleaver we gave him? Also, if you haven't yet watched Riley Hooper's video of Gorham making Shakshuka, you really should.
There are two couple features that didn't make it into print. The first is a glossary of obscure words
we encountered on menus this year. The second is a much, much longer version of the feature on eating well outside of Portland
I have, so far, encountered one error in the print edition: The review of Giorgio's
has a "New" icon, but Giorgio's, which opened in 2000, is still the same old place. Sorry, Giorgio.
Beginning this Sunday, Portobello Vegan Trattoria
will be open for lunch. The restaurant has also added a four-course prix fixe menu and a new pastry chef, Anna Clark. A small lounge for waiting customers should be open by the end of October.
A few new businesses didn't make it into our roundup of restaurants too new to review. Among them are Spirit of 77
, the new Basketball-focused bar by the Convention Center; Clementine Bistro and Bar
, in the former Mother Maybel's space; Dick's Kitchen
, a new Belmont Street diner from the folks behind Laughing Planet; Killer Burger
, a new oddball burger joint on Northeast Sandy Boulevard; Chiang Mai
, a very promising new Thai restaurant in the old Italian Joint building; American Flatbread
, a much-delayed Portland branch of a Vermont pizza chain that we have been assured will open eventually; St. Jack
, a country French place coming soon to Southeast 21st Avenue and Clinton Street from former 23hoyt chef Aaron Burnett and ChefStable; Circa33
, a new "post-prohibition" bar in the old It's a Beautiful Pizza space; and Frank's Noodle House
, the month-old second restaurant from Frank Fong, the former owner of Beaverton's wonderful handmade noodle haven, Duh Ku Bee. Look for reviews of many of these places in the coming months.
Finally, Lincoln Barbour's beautiful cover photo could not have happened without the help of Clyde Common
, who let us take over their mezzanine and served the feast below: