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Lots of News

Posted: May 8th, 2008 By: Food Dude
Another victim of our ailing economy, Cooking Accomplished is closing their doors at the end of May. Strictly rumors: Lorenzo's on Mississippi may be closing soon. 5/8 - Lorenzo himself says not true. Also, lots of rumors about Wildwood going down the same path. I've been hearing the Wildwood rumor for ages, so take it with a grain of salt. Speaking of the ailing economy, some restaurants may be turning to cheaper ingredients to offset the cost of more expensive ingredients. From an article today on MSNBC.com, Call it a menu makeover: Steakhouses are adding buffalo meat alongside filet mignon, pizza joints are trying new cheese products and seafood spots are replacing pricier entrees with humbler dishes like catfish. "Cheese Products" Plop plop, fizz fizz. Sysco Corp., the largest food distributor in North America, is helping customers cope with high food prices, for example, by suggesting less expensive meat cuts, butter blends and other cost-saving ...

Reviews »

Koji Osakaya

Koji Osakaya
[Koji's now has over 6 locations in the Portland area and an outpost in Seattle. This review only refers to the downtown Portland location on SW Broadway, and the NE 15th and Weidler location near Lloyd Center] Although Koji's was never what I'd call grade ‘A' Japanese food, for many years it was one of my old reliable stand-bys. Koji's was a place I could always get decent sushi at reasonable prices, a warming and filling bowl of buckwheat soba noodles in a well balanced broth, or the simple protein over rice combinations known as donburi. I knew I could sit ... 04/17/08 More Reviews »

News/Discussion »

Lots of News

Another victim of our ailing economy, Cooking Accomplished is closing their doors at the end of May. Strictly rumors: Lorenzo's on Mississippi may be closing soon. 5/8 - Lorenzo himself says not true. Also, lots of rumors about Wildwood going down the same path. I've been hearing the Wildwood rumor for ages, so take it with a grain of salt. Speaking of the ailing economy, some restaurants may be turning to cheaper ingredients to offset the cost of more expensive ingredients. From an article today on MSNBC.com, Call it a menu makeover: Steakhouses are adding buffalo meat alongside filet mignon, pizza joints are trying new cheese products and seafood spots are replacing pricier entrees with humbler dishes like catfish. "Cheese Products" Plop plop, fizz ... 05/8/08 More News/Discussion »

Food Writing »

Monday Interview: Alyssa Gregg

Monday Interview: Alyssa Gregg
By Catherine Cole Alyssa Gregg is one of our town's charming and reserved chefs. She has been quietly creating culinary magic at Castagna, and now is the head chef at The Teardrop Lounge in the Pearl. She's also spent time in commercial kitchens throughout San Diego and San Francisco. Alyssa graciously allowed us to pick her brain about food, the industry, and about hunting. Where are you from originally? Alyssa Gregg: Born in Minneapolis, but I was raised here in Portland. How long have you worked in commercial kitchens? AG: Since 2001 What's your food philosophy? ... 05/6/08 More Food Writing »

First Impressions »

Crescent Cafe - breakfast in the wine country

First Impressions, by Hungry Soul A little over a year ago, the Crescent Cafe opened to many oo's and aah's. Owners, Michael McKenney and Danny Wilser had moved to Yamhill County to "retire" and it seems got bored. They formerly owned and operated Ella's Restaurant in San Francisco, a much loved neighborhood spot. The Crescent Cafe is a step up from the other breakfast offerings in McMinnville, a little more formal, but still a comfortable start to a day of wine tasting. A year later, the morning lines are not as long, but the place is still hopping. The wait staff all ... 05/2/08 More First Impressions »