Portland

bars

Drinking at This Portland Bar Is a Near-Religious Experience

Bible Club promises nude nuns, Prohibition-era speakeasy charm, and intensely delicious cocktails.
Natalie B. Compton
3.27.17
honey

This Beekeeper Wants You to Stop Eating Counterfeit Honey

We spoke to Bee Local's Ryan LeBrun about bees, honey laundering, and the future of ethical honey harvesting in America.
Michaela Trimble
3.24.17
RACISM

Portland Bar Receives Support and Attacks After Kicking Out 'Nazis'

"We raise our glasses and toast our staff who do an excellent job of taking care of our patrons yet do not tolerate these idiotic behaviors."
Nick Rose
3.22.17
pork

Oregon Knows How to Throw the Ultimate Pig Party

You've never truly experienced pork until you've been to The Maialata, an Italian ode to all things pork thrown by Portland's Cathy Whims.
Natalie B. Compton
3.17.17
brunch

When the Dutch Come for Brunch, Expect Deep-Fried Cauliflower

When two of Amsterdam’s top chefs cooked brunch at Clipstone restaurant in London last weekend, there wasn’t a poached egg in sight.
Munchies Staff
3.16.17
Portland

Why Portland’s Best Thai Fried Chicken Comes with Bread

The flavor of this tiny restaurant's glorious, rice flour-battered fried chicken is maximized with a thick, sweet, and salty coconut curry dipping sauce.
Javier Cabral
2.1.17
Portland

How This Chef Made Portland Go Crazy for 'Herring Under a Fur Coat'

At her restaurant in Portland, Oregon, Kachka, this Belarusian-American chef is using this dish to prove how delicious the cuisines of the former Soviet Republic can be.
Javier Cabral
1.27.17
beer

This Tiny Oregon Brewery Is Making Rustic Beer with Fruit and Nuts

The founder treats trees as if they were different hop varieties. His Sebastian Rhubarb ale, for example, is a full-bodied, “basement-y” saison brewed with Douglas fir needles from his farm and heirloom rhubarb.
Javier Cabral
1.26.17
Portland

These Tips Will Help You Quit Your Day Job and Start a Small Food Business

We reached out to Michael Madigan of KitchenCru in Portland, Oregon to find out. In short, be prepared to work harder than you’ve ever worked before.
Javier Cabral
12.15.16
Pizza

Why I Stopped Baking My Pizzas In Wood-Burning Ovens

After working with wood ovens since the early 90s, I asked myself: How much land is being cleared because of our foodservice demand for wood?
Alan Maniscalco
12.14.16
coffee

The Life and Death of Portland’s Bike-Powered Coffee Roaster

Portland is known for bikes, coffee, and hipsters. If you put those three things together, you get a charm-oozing café fueled by a bicycle-powered, wood-fired coffee roaster.
Jack Rushall
12.13.16
Filipino food

How I Helped Portland Embrace Filipino Food

"In the long run, I think Filipino food can absolutely get as mainstream as Thai and Chinese food. It's going to go through the same processes through which those cuisines went—an Americanization phase, then to many different offshoots under young...
Carlo Lamagna
12.13.16
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