Editor's Note: Holding the LineThe hottest debate in Portland’s food scene is both trivial and dire: What should be done about those lines?
That queue in
front of your favorite restaurant
Our picks for excellent vegetarian and vegan fare.
Meatless small plates outnumber those with animal protein on the menu’s
“Finger Food” and “For Sharing—Or Not” sections.
Bete-Lukas: Bete-Lukas offers a seven-item vege
Very New or Not Yet OpenBend-based Pono Farm Soul Kitchen opened a Portland restaurant in July, serving beef-heavy Japanese fare from a family that owns both the farm and the table.
Hotel Rose rest
1416 SE Stark St., 683-3676, ensowinery.com.
This urban winery is a tops of the new wave, from its
urban-garagiste ambience to its affordable $5 Resonate reds and whites
to $10 taster trays
1239 SW Broadway, 222-9070, higginsportland.com.
Though most patrons—federal prosecutors, Oregonian
reporters—at the dim back bar of pioneer locavore Greg Higgins’
Where to find the best wheat-free options in town.
for Portlanders, Peruvians naturally forgo most things wheat. Though
they do love their meat, the gluten-free, vegan and veggie menus are
pages long; bigger than the full menu at
Albatross & Co., 225 14th St., 741-3091.
Local foodniks were thrilled when Eric Bechard left his
lauded McMinnville restaurant Thistle to bring “fallow deer heart
tartare with his
Our Restaurant Guide would not be complete without a survey of the year’s hottest trend: Dinners cooked by trained chefs in commercial kitchens on semi-regular schedules for slightly above-market prices.
337 NW Broadway, 226-1400, holdfastdining.com.
In order to “avoid the trappings of a traditional
restaurant,” William Preisch (Chuck’s Diner of Cleveland, the Bent
Brick) and Joel
2039 NE Alberta Ave., 971-200-4711; 3010 SE Division St., 477-6699; bollywoodtheaterpdx.com.
The Division Street sequel is bigger and
flashier than the original box-office