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Restaurant Guide 2007


Food Reviews & Stories
Olea has been mired in a game of musical chefs in 2007, but with Canuck transplant Aaron Barnett at the wheel, this cavernous, Mediterranean-influenced eatery at the outer edge of the Pearl District seems to have found its stride. Olea finds inspiration to invent on every shore of the Great Sea, whe   More
 
Wednesday, October 17, 2007 Mike Thelin

Restaurant Guide 2007


Food Reviews & Stories
“Pata negra” refers to the black-hoofed pigs of Southern Spain from which comes the world’s most revered ham. This pair of words is perhaps the most treasured in Spanish gastronomy, as Iberian ham is about the only thing the politically diverse regions of Spain can all agree on. Th   More
 
Wednesday, October 17, 2007 Mike Thelin

Restaurant Guide 2007


Food Reviews & Stories
The servers call Andina’s fare “new Peruvian.” Portland doesn’t have a traditional Peruvian restaurant to compare it with, but Andina is inventive and as good as it gets for upscale, world-inspired South American fare in town. Here, dinner can be enjoyed two ways: Dine tapas-   More
 
Wednesday, October 17, 2007 Mike Thelin

Restaurant Guide 2007


Food Reviews & Stories
Food&Wine approval notwithstanding, the scene here is on the rustic side, with jars of preserves and bottles of cheap beer lining the shelves. Stellar chef Gabriel Rucker’s starters, like earthy seared foie gras gently sweetened by apricot puff pastry, can be washed down by Sauternes or Mi   More
 
Wednesday, October 17, 2007 Mike Thelin

Restaurant Guide 2007


Food Reviews & Stories
IKEA wasn’t the only Swedish restaurant to drop its balls of meat on PDX recently. Three weeks before the Swedish retailer jammed up local traffic patterns, Savoy’s Peter Bro opened his Swedish-themed Broder in the space formerly home to Henry’s Cafe on Southeast Clinton Street. Bl   More
 
Wednesday, October 17, 2007 Mike Thelin

Restaurant Guide 2007


Food Reviews & Stories
Longtime Wildwood chef Adam Sappington consummates a marriage of Northwest ingredients, slow-cooked swine and traditional American cuisine. There are both gems and duds on the menu (the unsalted butter on the tables must go), but the new restaurant is moving in a positive direction. He butchers a ho   More
 
Wednesday, October 17, 2007 Mike Thelin

Line Dance

Ever wonder how your meal makes it to your plate? Here’s the steps.


Special Section Stories
A restaurant is theater, but not high theater. Don’t forget this performance is judged by the harshest critics: hungry people. And in the case of an open kitchen, these ravenous folks will watch ...   More
 
Wednesday, October 17, 2007 Mike Thelin

Six Degrees of Scott Dolich


Special Section Stories
Anyone remember the ’90s party game “Six Degrees of Kevin Bacon”? It started as a way to connect Hollywood stars to other stars by only six degrees, through the films of Footloose ac ...   More
 
Wednesday, October 17, 2007 Mike Thelin

Steakhouses

Your best bets for sins of the flesh.


Special Section Stories
Food is edible fashion, but to enter the timeless realm of a steakhouse is a reminder that some things never go out of style. The RingSide Steakhouse (2165 W Burnside St., 223-1513 ) is one such plac ...   More
 
Wednesday, October 17, 2007 Mike Thelin

Public Market Showdown Continues


What a week! In the eight days since my Eat Me column on the Portland Public Market appeared, I've received many emotionally charged personal responses, and the overwhelming majority have been positive. It pleases me that more Portlanders are talk...   More
 
Thursday, October 11, 2007 by Mike Thelin
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