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Haute-N-Ready: King's Hawaiian BBQ Brisket

The column finally gets so hungry it could eat at Arby’s

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Welcome to Haute-N-Ready, in which John Locanthi, Willamette Week’s trencherman of leisure, tastes the hastily made, modestly priced food of the common man.
If you’ve been anywhere near a TV recent weeks, you’ve undoubtedly stumbled upon a series of commercials. A row of sandwiches piled high with meat—two kinds of meat!—or savory Texas brisket on a sweet Hawaiian roll, each cu...   More
 
Tuesday, October 14, 2014 by JOHN LOCANTHI

Haute-N-Ready: Hot-N-Ready

The column tastes the pizza from whence its name came

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Welcome to Haute-N-Ready, in which John Locanthi, Willamette Week’s trencherman of leisure, tastes the hastily made, modestly priced food of the common man.
From the first utterance of “Pizza! Pizza!” by a Roman caricature seemingly pilfered from Fractured Fairy Tales in 1979, the Detroit-based Little Caesar’s announced to a hungry nation that it was in the pizza business. Not go...   More
 
Tuesday, September 30, 2014 by JOHN LOCANTHI

Of Mouse and Man

Why the new Kirk Reeves mural doesn’t have his famous hat.


Culture Features
In August, the city unveiled a mural in honor of the late Kirk Reeves. The painting is a touching tribute to the smiling street musician, famous for his trumpet and white dinner jacket, complete   More
 
Wednesday, September 24, 2014 JOHN LOCANTHI

Haute-N-Ready: Doritos Locos Tacos

#DoLoThroDo14 draws nigh

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Welcome to Haute-N-Ready, in which John Locanthi, Willamette Week’s trencherman of leisure, tastes the hastily made, modestly priced food of the common man.
Whether it was a subtle raised eyebrow or the thud of a jaw dropping to the floor, every person can rememb...   More
 
Tuesday, September 23, 2014 by JOHN LOCANTHI

MOD Pizza: Fast Food Review


Food Reviews & Stories
Given that it only takes a few minutes to cook a pizza with the right equipment, it’s odd that burgers, burritos and the like have a stranglehold on fast food. Sure, there was the short-lived    More
 
Wednesday, September 10, 2014 JOHN LOCANTHI

So Sue Us

Why the Portlandia statue failed to become an icon.


Cover Story
The Statue of Liberty is a defining symbol of the United States. Her likeness appears on everything from quarters to tacky bobbleheads. She’s had a cameo role in countless films. This story    More
 
Wednesday, September 10, 2014 JOHN LOCANTHI

Game Preview: #7 Sparty vs. #3 Oregon

Michigan State brings defending Rose Bowl champion, tired humor to Autzen

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Here you have it, kiddos: the grandaddy of all this year’s nonconference games. #7 Michigan State (1-0) at #3 Oregon (1-0). A battle between the team that beat Stanford in the Rose Bowl and the team that the Cardinal ran roughshod over last year to get there. The Fighting Ducks of Oregon are favored by just a hair under two touchdowns today—about the same as they were over Stanford last yea...   More
 
Saturday, September 6, 2014 by JOHN LOCANTHI

Bar Review: Bootleggers Whiskey Bar

Fauxhibition


Bar Reviews
Strolling down Broadway Street in ye olde Beaverton, you’ll notice some large barrels with tabletops standing outside a dark, nondescript storefront. Bootleggers Whiskey Bar (12424 SW Broadway   More
 
Wednesday, September 3, 2014 JOHN LOCANTHI

Haute-N-Ready: Quesarito

At long last, Taco Bell wraps a burrito in a quesadilla

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Welcome to Haute-N-Ready, in which John Locanthi, Willamette Week’s trencherman of leisure, tastes the hastily made, modestly priced food of the common man.
Taco Bell has long been unafraid to boldly go where no fast food has gone before. The pseudo-Mexican chain...   More
 
Tuesday, August 26, 2014 by JOHN LOCANTHI

Haute-N-Ready: Jack In The Box Munchie Meals

Jack In The Box plays to its base with new meal marketed directly to marijuana enthusiasts

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Welcome to Haute-N-Ready, in which John Locanthi, Willamette Week’s trencherman of leisure, tastes the hastily made, modestly priced food of the common man.Back in 2006, Taco Bell invented the Fourth Meal, sparking a long race to the bottom for fast food chains seeking to produce the cheesiest, greasiest, thriftiest...   More
 
Friday, August 15, 2014 by JOHN LOCANTHI
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