Food Reviews & Stories Scott Dolich and Will Preisch’s new food-obsessed tavern, the Bent Brick, doesn’t mince words. You might be given the phrase “shrimp, corn, cherry tomatoes, young coriander” ($14) and end up   More

Food & Drink Last night at The Bent Brick’s opening, Chef Scott Dolich reconfigured the definition of a “tavern,” and exceeded expectations in the process. Curled up in the shadow of I-405, Bent Brick’s open-air kitchen and dining area pumped out upscale, yet comforting American food. Eaters packed the ivy-clad brick building, wondering how Dolich (owner/chef of Portland's beloved Park Kitchen), would translate ...   More