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Restaurants

What We’re Cooking This Week: Radicchio Salad With Pear and Pecorino
FOOD

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 DixonOctober 30, 2026 at 1:16 pm PDT

Woodstock Businesses Run ‘S.O.S. Save Our Schools’ Specials in Protest of Closures
FOOD

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.

By Rachel SaslowOctober 29, 2026 at 12:23 pm PDT

What We’re Cooking This Week: Charred Zucchini With Tahini
FOOD

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 DixonOctober 25, 2026 at 6:23 am PDT

What We’re Cooking This Week: Shrimp Cocktail
FOOD

What We’re Cooking This Week: Shrimp Cocktail

Local fishers harvest about 20 million pounds of Oregon pink shrimp between April and October.

By Jim DixonOctober 16, 2026 at 5:00 pm PDT

A John Prine Love Story Set in Portland’s Food World
Movies

A John Prine Love Story Set in Portland’s Food World

‘In Spite of Ourselves’ has the makings of a rom-com, but the movie never gets too sweet.

By Michael C. ZusmanOctober 11, 2026 at 1:32 pm PDT

What We’re Cooking This Week: Collards and Cabbage
FOOD

What We’re Cooking This Week: Collards and Cabbage

It’s hard to beat a tasty dish of stewed greens.

By Jim DixonOctober 09, 2026 at 7:51 pm PDT

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Drink

Lucille Brings a Refreshingly Good Vibe to Slabtown


The Multnomah Whiskey Library Is Out With a Boozy Textbook


Portland Cocktail Week Is Taking 2026 Off. The City’s Bartenders Are Throwing a Festival in Its Place.


Over Easy Bar & Breakfast Survived ‘Bar Rescue’ by Refusing to Change


What We’re Drinking: The Pandan Colada at The Last Rodeo


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