EaT does the oyster right while the rest of the menu lags.
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Food News
I Heart Vegans!
What could possibly be more romantic this Valentine’s Day than an Italian dinner and a box of specialty chocolates? How about the assurance no animals were harmed or exploited in the celebration of your love? To that end, Black Sheep Bakery (833 SE Main; 523 NE 19th) has made a fine selection of vegan chocolates, […]
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The Mercury Booze Issue Presents… Boozing Through the Ages
An Inebriated “History” of Drinking in Portland
The (more or less) true story of Portland’s love affair with the
bottle.
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Bunk’s Not Bunk
Blasphemy, Myth, Madness, and Sandwiches
Tommy Habetz is making some damn fine sandwiches on SE Morrison.
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Food News
Build-outs and Raids and Porters, Oh My!
Viande Meats and Sausage has pulled up steaks (ha!) from City Market in order to relocate to a new Eastside location. The location remains undisclosed, but Viande partner Jason Owens told the Mercury that construction would begin this week on a building, owned by Viande, on East Burnside. Rumor is that you may hear some […]
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Hold the Salt
Tastebud’s Tempting
Half the Time
The taste bud is a complicated chemical receptor resembling a hairy onion. But without food to process, a taste bud is nothing. Tastebud, the tiny 30-seat Southeast Portland eatery, is a simple bistro serving a menu of seasonal, wood-fired dishes. But without its small selection of pizzas, Tastebud would be nothing special. The theme at […]
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This Year/Next Year
How the New Kids Fared
A handful of restaurant owners discuss their future in uncertain
economic times.
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Innovation at Hand
Creativity You Can Hold (Mostly) at Meat Cheese Bread
Is Meat Cheese Bread on the road to sandwich fame?
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Food News
Good-Bye Lucier, For Now
For Portland’s epicurean elite, Lucier seemed like a shimmering dream when it opened earlier this year. The shining glass beacon to fine dining, located on the banks of the Willamette on the South Waterfront, promised to be Portland’s new dining destination for those who didn’t blanch at the thought of laying down a couple hundred […]
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Warm Up!
Old Gods, New Tricks
Booze is the reason for the season. Three recipes help you celebrate!
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Going to Extremes
Eating Outside the Box with the Oregon Culinary Institute
One Oregon Culinary Institute Class gives the adventurous eater a very
strange tour of they way the rest of the world eats.
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Father Booze
The Life and Times of Steve McCarthy
Steve McCarthy of Clear Creek Distillery may be the sanest man in micro distilling. Maybe it was something he drank?