Special Section One of the container planters Boucher-Colbert will soon use on Rocket’s roof space (see "Let A Thousand Balconies Bloom") is what he calls a “pillow pack”—essentially a bag of ...   More

Q & A Alice Feiring wants to change the way you pick your next bottle of wine. If you’ve ever chosen an Oregon Pinot based on its number rating, it’s you she’s after. As a wine writer for ...   More

Food Reviews & Stories RESU-RESTAURANT: Wondering what’s going on with the empty, circa-1907 shell that once housed downtown Portland’s swanky cabaret classic, The Brasserie Montmarte? Building owner Carl Coffma ...   More

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[Photo by Alicia J. Rose]
Second time's the charm.

Naomi Pomeroy, chef/owner at Beast restaurant, exclusively told WW today that she's been chosen ...   More

News Portland residents who don't eat gluten—the protein contained in wheat flour—will be psyched to hear about New Cascadia Traditional, a pint-sized baked-goods outlet tucked in between Trader Joe's and Urban Fondue on NW Glisan...   More

News Keep those rotten tomatoes at home folks, Portland's infamous culinary reheat is scheduled to return to town early next month. Michael Hebb, currently the mastermind behind Seattle-based    More

Food Reviews & Stories GONE NUTS: The former Filbert’s restaurant space, 1937 NW 23rd Place, will soon be home to Mangia Pizza, owned and run by the same duo behind the Industrial Cafe and Saloon, just a few blocks we ...   More

Featured Stories In this city, we love our veggies. From that bundle of leafy, deep-green chard in a CSA box delivered to your doorstep to the tall stack of Gathering Together Farm’s emerald leeks plucked from t ...   More

Food Reviews & Stories SPICIN’ UP THE BLOCK: Thailand native Noo Gerritsen and her husband, James Gerritsen, hope to open Asian-fusion joint Wild Spice next month at 902 N Killingsworth St., next door to Ethiopian j ...   More

Food Reviews & Stories Good restaurant service is hard to put a finger on. Too much attention is smothering. Not enough, and you’re lost and craving. It’s a fine line, rarely done well—even in a food city ...   More