Willamette Week - http://www.wweek.com/portland/articles.sec-1459-1-.html Thu, 08 Oct 2015 00:00:00 -0700 en hourly 1 Top Five Restaurants of 2014: Number 3, Ataula - A new best tapas in town. http://www.wweek.com/portland/article-23206-top_five_restaurants_of_2014_number_3_ataula_a_new_best_tapas_in_town.html Ataula celebrated its one-year anniversary in late August, with flamenco music and dance. The packed house was rollicking, which says a lot since this was a Wednesday night in the barely noticea]]> Jerk-Off - Me want dried meat. What brand best http://www.wweek.com/portland/article-19545-jerk_off_me_want_dried_meat_what_brand_best.html Beef jerky is a primal pleasure. Drying meat for storage was practical for cave dwellers, of course, but we keep making it in an era of refrigerators because there’s something satisfying about g]]> A Very Stout Ox - Ox is more than a steakhouse with a sexy spanish accent. http://www.wweek.com/portland/article-19412-a_very_stout_ox_ox_is_more_than_a_steakhouse_with_a_sexy_spanish_accent.html The chef looks pissed. Gabrielle Quiñónez Denton has her hands on her hips in the narrow walkway leading from Ox’s enclosed main kitchen to the restaurant’s 50-seat dining room. Sweat trickl]]> Square Peg - Jamison has ambition, a view and little else. http://www.wweek.com/portland/article-19720-square_peg_jamison_has_ambition_a_view_and_little_else.html The one enduring positive at the restaurant now known as Jamison is a location that maximizes the seasonal joy of al fresco dining. On the enclosed patio at the edge of Jamison Square in Northwe]]> Castagna: Restaurant Guide 2014 - http://www.wweek.com/portland/article-23224-castagna_restaurant_guide_2014_.html 1752 SE Hawthorne Blvd., 231-7373, castagnarestaurant.com [MODERN GARDEN] Under chef Justin Woodward, the elegant, modernist-leaning Castagna is as good as it's ever been.]]> Bravo Barcelona - Ataula is the best westside Spanish joint in a generation. http://www.wweek.com/portland/article-21472-bravo_barcelona_ataula_is_the_best_westside_spanish_joint_in_a_generation.html Let’s not call Ataula, the 3-month-old rookie venture from Barcelona-born chef Jose Chesa, a “neighborhood restaurant.” To my ear, that’s code for mediocrity, the kind of place you’d vis]]> Pok Pok: Restaurant Guide 2014 - http://www.wweek.com/portland/article-23275-pok_pok_restaurant_guide_2014_.html 3226 SE Division St., 232-1387, pokpokpdx.com. [THAI ROYALTY] Less than 10 years ago, Andy Ricker was a guy in a shack on sleepy Division Street slinging transcendent Thai-]]> Knives Out - Notorious chef Morgan Brownlow resurfaces at Tasty N Alder. http://www.wweek.com/portland/article-20219-knives_out_notorious_chef_morgan_brownlow_resurfaces_at_tasty_n_alder.html The rap on Morgan Brownlow is that he’s brutal on pastry chefs. During his tenure at Clarklewis, Brownlow even fired one just as dinner service was starting. The Portland-raised Brownlow cou]]> Way Off-Key - Quartet tries to bring true fine dining to Portland. http://www.wweek.com/portland/article-20574-way_off_key_quartet_tries_to_bring_true_fine_dining_to_portland.html In this unicorns-and-rainbows town, all the food carts are fabulous, and free-spirited chefs never fail to deliver mealtime magic on the cheap. Sycophants cheer the indie scene with the shrill fer]]> The Taco Trail - ¿Donde debemos comer en Woodburn? http://www.wweek.com/portland/article-22982-the_taco_trail_%C2%BFdonde_debemos_comer_en_woodburn.html Woodburn wears a lot of sombreros. Shoppers stop at the town north of Salem for its outlet mall. Gearheads go for the drag strip. Foodniks know the majority-Latino town as the state’s mecca of]]> Second Rodeo - Rodney Muirhead’s La Taq rides herd. http://www.wweek.com/portland/article-21594-second_rodeo_rodney_muirheads_la_taq_rides_herd.html Grub-wise, Texas is best known for two things. First, there’s barbecue, which the Lone Star State does better than anyone. Second, there’s that vaguely defined cuisine de gringo known as “]]> Restaurant Guide 2013: Aviary - http://www.wweek.com/portland/article-21273-restaurant_guide_2013_aviary_.html Tarad Thai: Restaurant Guide 2014 - http://www.wweek.com/portland/article-23291-tarad_thai_restaurant_guide_2014_.html 601 SE Morrison St., 234-4102, taradpdx.com [NEXT-TIER THAI] Remember why you're here: damn good renditions of several Thai standards, a few offerings with a little added ]]> Hail Caesar - Where to get the emperor of salads. http://www.wweek.com/portland/article-20003-hail_caesar_where_to_get_the_emperor_of_salads.html Even the most carnivorous among us concede there’s something special about a Caesar salad. It could be a nostalgic association with haute tableside service, or perhaps it’s the body’s occa]]> Go Fish - A meat eater dives deep into Davy Jones’ Locker. http://www.wweek.com/portland/article-23613-go_fish_a_meat_eater_dives_deep_into_davy_jones_locker.html This fall, I idiotically pledged to become a fish eater for 31 days. No good reason. I like seafood, I thought, so how hard could it be? But once you’ve told anyone about a resolution—wh]]> Szechuan Chef: Restaurant Guide 2014 - http://www.wweek.com/portland/article-23288-szechuan_chef_restaurant_guide_2014_.html 5331 SW Macadam Ave., 227-3136, szechuanchef.us [MEET THE HEAT] Szechuan Chef is all kinds of unlikely. Not only is it excellent food in the demilitarized zone of southwest]]> Just Dua It - The Doi Dua pop-up is Portland’s new best Vietnamese restaurant. http://www.wweek.com/portland/article-25163-just_dua_it_the_doi_dua_pop_up_is_portlands_new_best_vietnamese_restaurant.html Portland’s first Vietnamese restaurants began popping up in the 1970s, just as America’s war in Southeast Asia was winding down. Though many Vietnamese refugees who landed here moved on to the Gul]]> Totes Gelly - Licking through town on a search for the best gelato in Portland. http://www.wweek.com/portland/article-25226-totes_gelly_licking_through_town_on_a_search_for_the_best_gelato_in_portland.html Gelaterias—Italian-style ice-cream joints—had all but disappeared from Portland just a few years ago. The hip and trendy frozen treat of the early 2000s had been replaced by quality American-style]]> Restaurant Guide 2013: Noisette - http://www.wweek.com/portland/article-21325-restaurant_guide_2013_noisette_.html Battered and Fried - Batter Griddle & Drinkery is sloppy drunk food. http://www.wweek.com/portland/article-24992-battered_and_fried_batter_griddle_drinkery_is_sloppy_drunk_food.html If Cheech and Chong opened a restaurant honoring their weed-humor heyday, I’m certain it would bear an uncanny resemblance to Batter Griddle & Drinkery. Batter, which opened to much fanfare in M]]> Restaurant Guide 2013: Fish Sauce - http://www.wweek.com/portland/article-21299-restaurant_guide_2013_fish_sauce_.html Good Fishing - Fish Sauce brings solid Vietnamese to Northwest. http://www.wweek.com/portland/article-20334-good_fishing_fish_sauce_brings_solid_vietnamese_to_northwest.html In a gauzy dream sequence, I am beckoned to a remote area of town to check out a dingy, under-the-radar ethnic joint where every dish is a stunning success of bright, bold, exotic flavors. I’m t]]> A Broken Spoke - Township & Range is a pedestrian addition to Ladd’s. http://www.wweek.com/portland/article-20977-a_broken_spoke_township_range_is_a_pedestrian_addition_to_ladds.html Southeast Portland’s leafy Ladd’s Addition neighborhood is spoiled. Its stately homes are set back from tall oaks lining a Eurocool hub-and-spoke compass of streets that radiate out from the]]> Restaurant Guide 2013: Chennai Masala - http://www.wweek.com/portland/article-21286-restaurant_guide_2013_chennai_masala_.html Restaurant Guide 2013: Chiang Mai - http://www.wweek.com/portland/article-21287-restaurant_guide_2013_chiang_mai_.html Restaurant Guide 2013: Maharaja - http://www.wweek.com/portland/article-21317-restaurant_guide_2013_maharaja_.html Sum Boke Brunch - Boke Bowl’s westside location enters the dim sum game. http://www.wweek.com/portland/article-23977-sum_boke_brunch_boke_bowls_westside_location_enters_the_dim_sum_game.html No cuisine is pure and unadulterated. The walls historically separating one group’s food culture from another’s have always been porous, riven and worn by prevailing trade routes and battl]]>