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Like Bacon, Kale Salad or Putting an Egg On It, Smashburgers May Not Be the Hot New Thing, but They Aren’t Going Anywhere

Believe it or not, there was a time when Portland had no smashburgers.

By Jason Cohen●

Where to Eat This Week

Mercato’s Jerry Lasagna is named after Mingo chef Jerry Huisinga, who’s been feeding Portland pasta for three decades.

By WW Staff●

Eugene-Based Oakshire Has Opened Brewfare, a Fast-Casual Pizzeria, Inside Its Portland Beer Hall

The recipe for the signature crust includes Oakshire’s Italian-style Pilsner, which imparts a hint of malt flavor and helps the dough rise.

By Andi Prewitt●

What We’re Cooking This Week: Pork Shoulder With Alabama White Sauce

The beauty of the sauce—basically mayo thinned with vinegar—is that it can stand up to direct heat and it forms a golden crust as it cooks.

By Jim Dixon●

Where to Eat This Week

Phuket Cafe is Akkapong “Earl” Ninsom’s newest restaurant and co-venture with bartender Eric Nelson. After barely a month, waits can run long for Ninsom’s new, twisted take on Thai cuisine, a niche he owns.

By WW Staff●
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