Eater Portland announced that Q Restaurant, the upcoming seasonal and chef-driven restaurant from Chef Annie Cuggino and fellow members of the Veritable Quandary family, has commenced construction. Additionally, Cuggino confirmed that several beloved dishes from Veritable Quandary will find their way onto the new Q menu.
Tom Sietsema of The Washington Post visited 12 cities across the US in his journey to discover the Top 10 Food Cities in America. After his visit to 200 plus eateries around the country, Sietsema named Portland number one.
Roger Porter discusses with AndrewZimmern.com his new book, Eating Words: A Norton Anthology of Food Writing, how they compiled the collection, characteristics of compelling food writing, and why we love to read about food.
Chef José Chesa and partners Cristina Baez and David Martin have announced the opening of their newest concept 180, Portland's first xurreria, a Spanish xurros shop. Xurros (churro spelled with a Catalonian "x") will start coming hot out of their new space at 2218 N.E. Broadway in mid-December. To learn more, read about The Oregonian's first look in the soon to open, 180 location.
On Tuesday November 27, Willamette Week announced the location of their annual Secret Supper and winner of Restaurant of the Year 2015, Vitaly Paley's Imperial.
Culture Editor Martin Cizmar notes that Imperial delivers high-end dining on a grand scale that Portland hasn't seen in quite some time.
In a recent article in The New York Times, Eric Asimov writes about the audacious return of Chenin Blanc to the U.S. "Because of its great acidity, chenin blanc is a grape able to make wines bone dry or unctuously sweet yet fresh, with an entire spectrum in between."
Asimov highlights intrepid winemakers exploring the versatility of chenin blanc, mentioning the 2014 L'Isle Verte Chenin Blanc from Division Winemaking Company: "a delicate wine with a touch of sweetness, what the French would call sec tendre."
Gourmet hot dogs have arrived in downtown Portland with the opening of Hop Dog on Wednesday, August 5. The latest venture by restaurateurs Micah Camden, Katie Poppe and Matt Lynch, Hop Dog puts a Portland spin on the American favorite with dogs sourced from Olympia Provisions and Sabrett served on Nuvrei buns.
Portland's first bone broth bar has officially opened! Broth Bar is a place where customers start their day with a savory cup of bone broth, stop in for a healthy snack or lunch, fill up a growlette of kombucha, or linger over a comforting cup of broth in the inviting, light-filled space.
Watch KOIN's Kyle Maki take his first taste of bone broth and read an interview with Portland Monthly's Allison Jones speaking with Broth Bar founder Tressa Yellig about the health benefits and process of creating bone broth.
Visit Broth Bar at 115 N.E. 6th Avenue, Portland, OR. Open Tuesday-Friday from 8am-4pm and Saturday from 10am-4pm.
Photo: Stephanie Peterka
Bollywood Theater's Troy MacLarty is on Tasting Table sharing okra cooked two ways: one quick recipe for flash-fried okra chips and a recipe for slow-stewed okra sambar.
"Okra is not a vegetable people are excited about," MacLarty explains. "Everyone has their own idea about it—and all the negatives. But these dishes have none of that." Read more.
Photo: Tasting Table
The Washington Post's Tom Sietsma visited Portland in June, the fourth stop in an exploration of America's 10 best food cities, preceded by Charleston, S.C., San Francisco, and Chicago. He describes Portland as "the land of milk and honey — also coffee, tea, beer, wine, game, berries, crab, salmon, ice cream in flavors lifted from food trucks and olive oil that chefs compare favorably to Italy’s liquid gold." The article features a number of Broussard Communications clients, including Le Pigeon, Bollywood Theater, Blue Star Donuts, and Salt & Straw. Read more.
Photo: Melina Mara