St. Jack is cultivating a well-deserved reputation as an incubator for up-and-coming talent. Sit back and enjoy a few whiskey cocktails, rich escargot gratin and roasted bone marrow. [Eater 38 Member] 続きを読む
Jenn Louis' restaurant is an admirable study in simplicity. From Louis' signature baked eggs appetizer to layered salads and pastas, the fresh and subtle restaurant lays on the charm. [Eater 38 Member 続きを読む
Everything is cooked in a wood-fired oven, get the meat pies (with an exclamation point on the menu), roasted seasonal vegetables, and S’Mores for dessert. [Eater 38 Member] 続きを読む
This casual lunch counter successfully borrows from several savory Asian influences, then about-faces and tantalizes the sweet tooth with a bakery case full of French macaroons. [Eater 38 Member] 続きを読む
Little Big Burger delivers consistently tasty burgers with the speed (but not the cost) of a NYC lunch counter, finally bringing a quick and cheap option to the heart of the Pearl. [Eater 38 Member] 続きを読む
It's best known for its meat, but venture past the charceuterie plate into an omnivore paradise, with rustic takes on Brussels sprouts, marinated anchovies and roasted cod. [Eater 38 Member] 続きを読む
One part ramen den, one part izakaya, two parts modernista basement bunker, this chef hangout is run by the most improbable Japanese cook in town: a white guy from Michigan. [Eater 38 Member] 続きを読む
Matt Lightner has caught the attention of everyone from Food & Wine to the NYT, and Castagna has quickly become the poster-child of an elegantly "au natural" culinary movement. [Eater 38 Member] 続きを読む
In a city where "seasonal" is a menu must-have, DOC's truly highlights the Pacific Northwest's best. [Eater 38 Member] 続きを読む
This spot elevates what can be accomplished between two slices of bread, resulting in dripping, satisfying pork meatball banh mis and one of Portland's up-and-coming top burgers. [Eater 38 Member]
At this little counter tucked to the side of specialty grocery Pastaworks, Kevin Gibson is, more so than any chef in town, about the ingredients. [Eater 38 Member] 続きを読む
Chef Joshua McFadden's dishes — especially toothsome pastas and vegetables — prove this book should be judged beyond its cover. [Eater 38 Member]
