Katherine Chew Hamilton

During the pop-up days of Machetes, the lines of people snaking around the block waiting to order could easily be mistaken for a limited edition sneaker drop. But now, Machetes devotees can simply roll up any day of the week to Hey Love, the tropical, plant-filled bar inside the Jupiter NEXT Hotel where the former […]

It seems like matcha is in everything these days, from tiramisu to soft serve to overnight oats (looking at you, NYT Cooking). But what about straight-up matcha for matcha’s sake? Enter Mako Matcha Mill, where matcha itself is the focus—not the cloud foams, fruit flavors, or swirls of soft serve that often accompany it. Mako […]

If the words “butter log” leave you wanting more, look no further than salt bread. Hailed by many as the next great competitor to the croissant, salt bread consists of a simple yeasted dough wrapped around a log of butter. As it bakes, the butter melts, leaving behind what many call a “butter hole” as the […]

Hi there! I’m Katherine Chew Hamilton, and I’m beyond excited to join the Mercury as its new managing editor. Most of the time, I write and edit stories about food—you might recognize my rather lengthy byline from various pubs around town, including Eater Portland and Portland Monthly, where I was the food editor for several […]