Our Restaurant Guide would not be complete without a survey of the year’s hottest trend: Dinners cooked by trained chefs in commercial kitchens on semi-regular schedules for slightly above-market prices.
337 NW Broadway, 226-1400, holdfastdining.com.
In order to “avoid the trappings of a traditional
restaurant,” William Preisch (Chuck’s Diner of Cleveland, the Bent
Brick) and Joel
Editor's Note: Holding the LineThe hottest debate in Portland’s food scene is both trivial and dire: What should be done about those lines?
That queue in
front of your favorite restaurant
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