Restaurants
What We’re Cooking This Week: Harissa
The North African chile sauce makes just about everything more delicious.
By Jim Dixon
So Long to Old Pal Restaurant in Sunnyside
The bistro has been on Southeast Morrison Street since 2022.
20 Years of Eating, Drinking and Living on the Gentrifying Dekum Triangle
What does it mean to build a business for a neighborhood, and what does it mean to build one that turns the neighborhood into a destination?
What We’re Cooking This Week: Radicchio Salad With Pear and Pecorino
A simple, Caesar-ish recipe to dress up the Pacific Northwest’s favorite leafy vegetable.
By Jim Dixon
Woodstock Businesses Run ‘S.O.S. Save Our Schools’ Specials in Protest of Closures
Cloud City Ice Cream, Double Mountain Brewery and Ate-Oh-Ate Grill have changed menus in response to the possible shuttering of nearby Lewis Elementary.
What We’re Cooking This Week: Charred Zucchini With Tahini
You could toss these same ingredients into a food processor if you want something more like the dip-like consistency of traditional baba ghanouj. But sometimes I want a coarser, hand-chopped texture, and it still works for dipping.
By Jim Dixon





