Skip to main contentFood
Tik Tok Celebrates a Quarter Century of Hot Dishes and Cold Drinks
The East Portland family-owned chain of diners opened its first location in the year 2000.
Pie Talk: Pizza Jerk
The Cully neighborhood pizza parlor’s politely priced slices keep the classics fresh.
What We’re Cooking This Week: Blistered Shishito Peppers
The Japanese peppers revive a trend started over 20 years ago with Spanish pimientos de Padrón.
Urban Gleaners Gives Portland’s Top Chefs Food Diverted From Landfills for Its Summer Supper Feast
Last year’s inaugural celebration repurposed more than a half ton of food into fine dining.
Fabrika Produces Kachka’s Vodka Out of the Former Aimsir Distillery
The local vodka company’s new cocktail lounge and seafood restaurant also hosts Kachka’s dumpling “factory.”
Best Thing I Ate All Month: Dove Vivi Pizza’s Quattro Formaggio
A WW staffer shares their favorite meal from August.
What We’re Cooking This Week: BLT Salad
Turning the classic lunch staple into a salad solves the problem facing most tomato sandwiches: not enough tomato.
Turning Tables: Fresh Hops and Heirloom Tomatoes
New School Beer + Cider founder Ezra Johnson-Greenough cycles through the freshest food and drink news.
What We’re Cooking This Week: Braised Leeks With Pecorino
Leek soup saw a brief uptick in American popularity after someone named Emily tried some in Paris.
Pie Talk: Belle Époque Pies
Asa Gartrell tries the 140 square foot food cart’s Detroit-style margherita.