johnny leach

The Hoxton Hotel’s Ground Floor Restaurant Is Changing Concepts

Former Chalino chef and Momofuku alum Johnny Leach will remain in his executive position, but the menu has been redesigned—gone is much of the upscale Mexican fare in order to make way for Pacific Northwest-influenced bistro food, including grain bowls, a Dungeness crab sandwich and Kusshi oysters with melon mignonette.

The Best Thing at the New Hoxton Hotel Is Hidden in the Basement

A few weeks ago, I left the much-hyped La Neta wondering where such an accomplished chef is hiding all the flavor. Turns out, the answer is right beneath the floorboards.

La Neta Has a Big-Name Pedigree and ’Grammable Plates, but the Flavor Isn’t There Yet

n theory, one could do a lot worse than spend an evening noshing on “Mexican-inspired” fare courtesy of the team behind two of Portland’s biggest openings of the past few years. In practice, La Neta’s take on upmarket Mexican food is, so far, a disappointment.

Chalino Offers a Solid Rendition of Upscale New-Wave Mexican, With Great Sopes and Desserts

Chalino strikes me as a pretty good version of the tostaderia, though not yet the game-changer I’d love to see.

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