Haute-N-Ready: Ghost Pepper Wings

The pioneers behind Louisiana Mild chicken try to make something truly spicy


Food & Drink
Welcome to Haute-N-Ready, in which John Locanthi, Willamette Week’s trencherman of leisure, tastes the hastily made, modestly priced food of the common man.Spiciness is more than a simple matter of taste, it is its own culture. We can recognize our fellows, be it the person pouring liberal amounts of Valentina over his eggs at brunch or the person staring forlornly at the Sriracha-less condiment ...   More
Tuesday, December 30, 2014 JOHN LOCANTHI

Hot Takes: Top 5 Comments of the Week, August 10-16


 We herewith collate—with minimal commentary—the most cogent, interesting, thoughtful or witty comments to have washed up on our virtual shores this week. Congratulations, commenters: You have won nothing but our esteem. 5. Charlie Hales said that racially charged violence in Ferguson, Mo., showed the need for his white-male-only diversity training at a resort. One reader agrees? ...   More
Saturday, August 16, 2014 by MATTHEW KORFHAGE

Cheap Eats 2014: American Comfort Food

Cheap Eats
Dub’s St. Johns 9520 N Lombard St., 998-8230, Lunch and dinner Monday-Saturday. A year after the fire that felled the beloved Mack & Dub’s Excellent Chicken and Waffles on Northeast Ma   More
Wednesday, February 19, 2014 WW Staff


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