Featured Stories People move to Portland with high expectations for all things outdoors. Ask Will Heiberg. A decade ago, Heiberg, now 44, moved here from Washington, D.C., expecting the best of Western life. Mostl   More

Bar Reviews If you’re not riding or chaperoning, the best time to show up at the bar inside The Lumberyard (2700 NE 82nd Ave., 252-2453, lumberyardmtb.com) is about 8:15 pm on a Tuesday. That’s when riders    More

Food Reviews & Stories Fried chicken with fancy doughnuts is, apparently, a thing. The combination has taken the East Coast by storm, with four such shops announced in Washington, D.C., alone. But, as best as I can    More

Bar Reviews No one was expecting Lauren to show up at Beer (1410 SE Stark St., 233-2337, facebook.com/BeerPortland). Sure, on paper, Beer is just a generically named bar with $2.50 Miller Lites next to a shop   More

Drank The tiny town of Parkdale doesn’t have a stoplight, but it has a brewery. Journeyman brewer Jason Kahler took over the shuttered Elliot Glacier Public House last April, making his own brews in   More

Drank Oakshire’s O’Dark:30 is a brew born of war. Like other beers of the newish style known locally as Cascadian Dark Ale, it represents an audacious plot to force an alliance between piney, resi   More

Food Reviews & Stories Lonesome’s Pizza was too weird to fail. Of course Portlanders fell for the quirky, late-night pizzeria like a nebbishy male lead playing opposite Zooey Deschanel. Toppings include edible glitter,   More

Headout The Book of Mormon opens on a doorstep very much like your own. The smash Broadway musical, making a six-day Portland run this week, begins with the clear-eyed, full-hearted, short-sleeved prota   More

Drank To answer your first question: Yes, this is beer with milk in it. Sort of, anyway. Milk stouts are made by adding lactose, the sugar in cow’s milk, to a base of dark, chocolaty malts. Brewer��   More

Features WW is inaugurating a new Web feature, From the Vault, in which we resurrect timely or interesting articles from our archives for your post-dated perusal. In this week's print edition of WW you'll find a feature that rounds up some of long-time Portland food Karen Brooks'   More