Paper Bridge takes its beverage program seriously. You’ll find a tropical-inflected cocktail list, but don’t overlook the ...

Compared to the sleek mid-century modernism of the 1960s and the flashy techno-consumerism of the 1980s, ’70s styling can ...

Dumplings for the table is a Kachka requirement. All of the vareniki are served boiled and dressed with butter, vinegar, and ...

Brooke Jackson-Glidden was the editor of Eater Portland. The dining room at Blue Hill at Stone Barns, with its linen-lined tables and suit-wearing servers, is, at the end of the day, a barn. But Dan ...

Janey Wong is a former Eater Portland reporter. Standing adjacent to a motel of the same name for more than five decades, Cameo Cafe exudes an honest, often imitated, never replicated type of cool ...

West side locals frequent this Burnside pizzeria for Friday night takeout, loving the chew of its crust and the inventive topping combinations. Seasonal mushrooms, roasted pineapple, and curly Ezzo ...

Brooke Jackson-Glidden was the editor of Eater Portland. More than 20 years ago, while Portland restaurateur Adam Berger was learning to make pasta in Montelupo Albese, Italy, he would watch the ...

Brooke Jackson-Glidden was the editor of Eater Portland. On a Tuesday evening, a small, nondescript, white-walled cafe space near Williams is absolutely packed with people — families with strollers, ...

Katherine Chew Hamilton is a freelance food and drink writer in Portland, Oregon. She’s worked in food media since 2018, with a particular focus on small businesses that have been largely left out of ...

Janey Wong is a former Eater Portland reporter. Portland fans of Shake Shack’s burgers, crinkle cut fries, and frozen custard won’t have to wait much longer: The New York-founded burger and frozen ...

Nicholas’s third bar — opening Tuesday, March 21 across the river, on East Burnside — will land somewhere in the middle. Dirty Pretty, taking over the former Bar Dune space, is going for a “whimsical ...

On Saturday, August 26, Kann will open its books for “in-person” reservations for the first time. But it won’t be taking those reservations at the restaurant itself. Instead, the Kann team is using ...