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“Top Chef” Came to Portland Amid a Pandemic, Protests and Wildfires. But for Local Contestants Gabriel Pascuzzi and Sara Hauman, the Pressure Was All Self-Generated.

and whether reality cooking shows are good for the food scene at large.

Whatever You Want to Call It, the New Jersey Pork Roll Is Having Its Portland Breakfast Sandwich Moment

So what the hell is pork roll, and why are two places in Portland serving it?

Whatever Ails You, Blind Ox Has the Cure—Whether It’s Beer, Mexicajun Food or Boozy Liquid Nitrogen Ice Cream

After sitting empty since 2018, when Alameda Brewing called it quits, three different businesses have revived the old bar at 4765 NE Fremont St.: Blind Ox Taphouse, Mix ’n’ Match Creamery, and Nacheaux.

Old Favorites Dominate the Menu at Han Oak Spinoff Toki, but Peter Cho Isn’t Above Experimenting With Viral Food Trends

At the moment, Toki is for all intents and purposes Han Oak, with most of Han Oak’s cooks moving over to the new space and a menu that includes both greatest hits, including the popular “dumps and noods,” and revised versions of other old favorites. But there’s also food that Cho was not inclined to cook much in the past.

In a Year of Idleness and Uncertainty, Portland Chefs Found a New Platform for Getting Their Food to the People: Instagram

Benedetto is among a slew of enthusiastic hobbyists and out-of-work food service industry workers pivoting during the pandemic to make small batches of foods they love—from Chamorro barbecue chicken to mouthwatering Vietnamese pastry—and posting them on social media for those in the know to snag.

A New Food Cart from a Le Pigeon Alum Serves Duck Pate Along With Grilled PB&Js

What kind of food cart serves a duck country pate with roasted hazelnuts, cranberries and parsnip puree, and also a grilled peanut butter and jelly sandwich? The kind of food cart started by a trained pastry chef and a Le Pigeon alum.

Hammer & Stitch Is a Throwback to a Simpler Time in Portland Craft Beer

A visit to the taproom on Northwest Wilson Street will remind you of that earlier era, when breweries often popped up on the industrial fringes, and tracking down those old warehouses and repurposed auto garages felt like a scavenger hunt only beer nerds knew about.

When the Blazers Are Away, Their Private Chefs Are Making Their Favorite Dishes Available to the Public

At home in Portland, they might cook for players’ families or respond to an ad hoc text advising their client against ordering the clam chowder from a room service menu in Utah. Though never fully off duty, away games provide those chefs a unique opportunity: For a few nights a month, they can cook whatever they want.

Two of Portland’s High-End Southeast Asian Restaurants Have Put Their Fine-Dining Expertise Into New Noodle Soups to Go, Just in Time for the Coldest Part of Winter

So when the kitchens at Vietnamese fine-dining upstart Berlu and Thai prix fixe legend Langbaan both pivoted to making à la carte noodle soups for the winter, I felt these might be the exception to my self-imposed rule. Both spots are using their fine-tuned attention to detail on their bowls, and it turns out that’s exactly what a good soup to go really needs.

A Breakdown of Eem’s Thai-Inspired Outdoor Dining Pods

Winter in Portland isn’t exactly “cabana weather.” At Eem, though, it’s easy to pretend. In response to state-mandated restrictions on indoor service, and the coming rainy season, the lauded Thai restaurant installed individualized dining pods last fall at the intersection of North Williams Avenue and Failing Street—plywood and corrugated plastic structures co-owner Matt Nelson refers to as “nuggets of paradise.”

Willamette Week

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