Michael C. Zusman

Michael C. Zusman

author

Michael C. Zusman loves to eat, travel and write about his experiences. He enjoys cured meat, stinky cheese and club soda with bitters, preferably Peychaud's. He's been contributing to Willamette Week since 2011.

From Top-Grade A5 Wagyu to Imperial Gold Caviar, Opulence Is on the Menu at Janken

By Michael C. Zusman●

First Look: Pho Oregon Beaverton

By Michael C. Zusman●

Scholar Might Just Become Your New Favorite Neighborhood Haunt—Even if You Live Across Town.

By Michael C. Zusman●

ChefStable Is Adding a Raw Bar to a Growing Southeast Portland Food Development

By Michael C. Zusman●

Portland’s Dining Scene Continues to Rebound From the Pandemic. Here’s a Glimpse at Six Newcomers/Reboots.

By Michael C. Zusman●

Gregory Gourdet’s Highly Anticipated Haitian Restaurant Has Started Off With More Misses Than Hits

By Michael C. Zusman●

Dining Is a Marathon, Not a Sprint at Each of These Restaurants.

By Michael C. Zusman●

Mobile Butcher Sea Breeze Farm Has Begun Parking in Northwest Portland One Night a Week

By Michael C. Zusman●

Local Coffee Roaster and Cafe, Push x Pull, Is Expanding

By Michael C. Zusman●

Jojo’s Long-Anticipated Brick-and-Mortar Has Finally Opened in the Pearl District. Believe the Hype.

By Michael C. Zusman●

ōkta, the New McMinnville Restaurant Helmed by Michelin-Starred Chef Matthew Lightner, Is Off to a Stellar Start

By Michael C. Zusman●

Pricy Permitting Has Postponed the Opening of Jewish Deli and Retailer Jacob & Sons

By Michael C. Zusman●

The Indian Food Scene Is Thriving on the Westside. Here Are Some of Our Favorite Restaurants.

By Nick Zukin and Michael C. Zusman●

Chef Erik Van Kley Has Made Arden a Wine Bar Worth Seeking Out for Its Food as Much as Its Bottle List

By Michael C. Zusman●

Chef Patrick McKee’s Intimate Italian Dinners Reflect Both His Mother’s Heritage and His Perseverance in the Kitchen

By Michael C. Zusman●