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New on the Menu: Mushroom & grits and fluke crudo
Apr 15, 2022
Plus a sunflower-themed seafood dish, Peruvian octopus and a Purim-themed cocktail
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Two years after the pandemic started, menus are leaner, smarter — and often better
Apr 14, 2022
Old lessons of thrift and cross-utilization make restaurants more successful
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New on the Menu: A steak-tartare sandwich, duck and dumplings and feta cheesecake
Apr 08, 2022
Plus a dish raising money for Ukrainians in need and a cocktail with leopard spots
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New on the Menu: Spring lamb shanks and confit tomato pie
Apr 01, 2022
Plus white bean hummus, a caramel popcorn cookie and super-local French Toast
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New on the menu: Crunchy carpaccio and smoked sashimi
Mar 25, 2022
Plus a farm-to-table arepa, pad Thai dumplings and a springtime cocktail
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PDT founder Jim Meehan discusses making Oregon cocktails in a Japanese context
Mar 25, 2022
Now the bar director at Takibi in Portland, the beverage director sees different worlds merge together
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Empanadas in all their varieties grow in popularity
Mar 22, 2022
From flaky Argentine to crunchy Colombian to global mashups, these hand pies are a portable treat
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Empanadas in all their varieties grow in popularity
Mar 22, 2022
From flaky Argentine to crunchy Colombian to global mashups, these hand pies are a portable treat
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New on the Menu: A daikon tostada, a Tokyo Italian Margarita and a Year of the Tiger Bowl
Mar 18, 2022
Plus technique-heavy dishes from Victoria Blamey and Robert Aikens
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