…of eating and drinking in the Pacific Northwest.
Since publishing one of the first major surveys of Portland’s then-booming food cart scene
A delivery truck drives up to Palace Kitchen, the restaurant opened in 1996 by Seattle’s culinary maestro, Tom Douglas. The driver steps out, and an eager Tom bounds up to
Mention the name Zefiro (1990–2000) to anyone who’s paid a fancy to Portland’s dining scene for the past 25 years and you’re bound to hear swoons.
At a winter or early spring farmers market, would you pay $7 (or more) for a dozen eggs, when grocery stores are offering Easter specials of $3 (or less) per dozen?
Stephen McCarthy is the godfather of American craft distilling.
The joke goes something like this: “I’d like a half-soy, half-decaf, double shot, grande, vanilla—extra wet, no whipped cream—latté to go,”
Eating seasonally is commonplace nowadays in the Pacific Northwest, yet the same principles—with a modicum of patience—apply just as well behind the bar as at the dining table.
Twenty-five years ago, the specials on many Pacific Northwest restaurant menus featured ingredients from
The six-volume, 2,438-page magnum opus