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Talking with new Fenouil chef Jake Martin
Martin on Fenouil's swordfish: "It's not prepared the way most people are used to eating it. It's poached in clarified butter, and the fish we get is amazingly marbled already. It's rich without being heavy.
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Cheap Eats: Miho Izakaya
Think bar, not restaurant. Order at the counter and pick a song on the rockin' jukebox while you wait for your food.
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Restaurant review: The Gilt Club
Roger Porter reports on this New American bistro's adventurous ways with meats -- roasted, braised as well as cured in-house.
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Micah Camden's Little Big Burger coming to the Pearl in May or June
Riding the surge of popularity in hamburgers, Yakuza owner Camden is opening his own burger joint in the Pearl District.
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Platter: Alyssa Gregg plots novel course with Spints Alehouse
Michael C. Zusman reports on the comfortably casual, dark-wooded alehouse on the Northeast 28th Avenue restaurant row near Burnside Street.
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Restaurant review: Genoa's new glimmer
The venerable special-occasion restaurant closed last year, a victim both of the recession and of more austere attitudes toward seven-course meals. Now a streamlined new incarnation is open and going strong.
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Going vegan: Try leaving without leftovers at Por Que No? and Native Bowl
A popular taqueria and a Mississippi Marketplace cart don't skimp when it comes to portions, guaranteeing you'll get a couple of meals out of every order.
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Going vegan: It's a wrap on project's third week
As fourth week begins, a look at the things a transitioning vegan has been cooking and eating.
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Going vegan: The challenge (and pleasure) of dining at Nel Centro, with zero vegan options
The downtown Portland Mediterranean restaurant has zero options for vegans. But asking the server whether something special can be made has its rewards.
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Going vegan: Useful dining-out advice from arts patron and activist Paige Powell
Pick up the phone and ask restaurants what they can cook for your plant-based diet, she says, and don't feel you have to settle for blah pasta primavera.
