Take this, San Francisco, New York, L.A., Chicago, Seattle...
āEverything you see on āPortlandiaā? Itās kind of true,ā a friend said during my swing through the city that Iād most want to move to if I didnāt already have the job of my dreams. I relish the abundant quirks: lines for (stellar) breakfasts, even midweek, and strip clubs inclusive enough to offer vegan fare. And I applaud the sense of pride demonstrated even by fast-food operators, foremost Burgerville, which rolls out raspberry milkshakes and Walla Walla onion rings in the summer. But most of all, I love the ingredients here ā 300 kinds of truffles, berries so delicate they donāt leave the state ā and what a small contingent of talented chefs does with them. One of the sceneās few missing ingredients: fine-dining establishments. āPortlanders prefer places where they feel comfortable in their hiking boots and fleece,ā says Michael Russell, the restaurant critic for the Oregonian. Personally, Iād pick first-class farmers markets or some of the countryās trailblazing Asian retreats (hello, Pok Pok!) over a place that charges triple digits for dinner. Admittedly, I picked summer to visit, when Portlandās flavors are peaking. But superb coffee, wine and bread ā crucial building blocks of any gastronomic destination ā know no season. And it doesnāt hurt that everyone, fellow customers and servers alike, is Minnesota Nice. In one week, I never once heard a car horn.
So sayeth Tom Sietsema in the Washington Post, which just named Portland the top food city in the country ahead of runners-up SF, LA, New Orleans, and more. Go gloat over the whole thing.
- Melina Mara/The Washington Post