food

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.

You’ve Heard of a CSA. La Reinita Is Launching a CSB—“Community-Supported Bakery.”

From May through early August, subscribers will receive fresh-baked, fermented goods delivered to their doorstep once every two weeks. La Reinita’s Seasonal CSB will have the grab-bag charm of it’s better-known cousin, the CSA.

Fried Chicken Joint Holler Is Launching a Pop-Up Outside Bar Norman

Holler is launching a pop-up in front of Bar Norman on Southeast Clinton Street. The casual chicken joint launched in Sellwood last summer by the team behind downtown barbecue restaurant Bullard now has a shiny new food truck that will begin operations Friday, Feb. 26. From 3-6 pm–or until the grub runs out–you can order up fried birds as tenders or in sandwiches along with a handful of sides and even soft serve for dessert.

As COVID-19 Lockdowns Crushed Restaurants, Portland Chefs Returned to the Carts

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