Setting a new standard for sustainable comfort food.
Skin is the new wing. Of that, Old Salt’s Ben Meyer is sure.
“Go to New Seasons and look at the deli case, and you’ll
see their biggest seller is boneless, skinless chicken breast,” he says
Not so long ago, Portland’s bars
and restaurants were distinct. For the purposes of this guide, a
restaurant was a place you could happily dine without drink. A bar,
meanwhile, was a place tha
The American Local was made on the
road—in a cheese-logged Wisconsin bar called the Old Fashioned, and
amid the cream and sugar of Iowa’s Waffle Stop Grill. It was made in the
Ataula celebrated its one-year
anniversary in late August, with flamenco music and dance. The packed
house was rollicking, which says a lot since this was a Wednesday night
in the barely noticea
The party of the year is vodka drunk and fish happy.
Kachka is like a party at Mom’s house—if your mom grew up near Minsk and had a weird thing for Lenin.
In a room decorated with both Soviet propaganda posters
and carved window frames from
2319 NE Glisan St., 477-5779, slowburger.net.
Spun off from a dim Southeast Grand Avenue bar, the
namesake burger at this Ocean microrestaurant is a half-pound of
Angel Food & Fun
5135 NE 60th Ave., 287-7909.
Former Bluehour sous chef Manuel Lopez offers rich,
surprising Yucatecan meats and stews. Get the smoky relleno negro
2730 N Killingsworth St., 247-7499, handsomepizza.com.
Handsome’s wide, crisp-bottomed pies strongly resemble the
standard-setter at Apizza Scholls. Each emerges from a
2039 NE Alberta Ave., 971-200-4711; 3010 SE Division St., 477-6699; bollywoodtheaterpdx.com.
The Division Street sequel is bigger and
flashier than the original box-office
1239 SW Broadway, 222-9070, higginsportland.com.
Though most patrons—federal prosecutors, Oregonian
reporters—at the dim back bar of pioneer locavore Greg Higgins’