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Naomi Speaks Regarding Closure of Gotham/Ripe

I received this statement a few minutes ago from Naomi of Ripe/Gotham/clarklewis fame. I think it is a terrific letter that answers as many of the questions as she can, and puts some rumors to rest. Thank you Naomi. Just wanting to make a brief statement- for the purposes of some clarification. Of course there are rumors flying – But
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Nancy Rommelmann Visits Taste of the Nation 2006

I love last minute invitations, including the one that came yesterday via email, from Food Dude, saying he could not make the Taste of the Nation event and would I like to go? He even offered to pay. (Thanks, Dude!) And so I get myself to the Convention Center for the event, which supports the hunger-fighting group Share Our Strength
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Monday Interviews: Scott Dolich of Park Kitchen

Scott Dolich, owner/chef of Park Kitchen, sits in his private office, i.e., a park bench across from the restaurant, within feet of two middle-aged dudes playing a loose game of pick-up basketball. It’s warm and windy, Portland’s first true spring day of 2006. Does Dolich think the weather will hold? “It might,” says the 37-year-old, who, in cargo shorts and
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Oregonian Restaurant of the Year 2006 – Nostrana

So now we know their choice: Nostrana is restaurant of the year, an Italian restaurant on SE Morrison that has been open since October. What do you think? Do you agree with their choice of the year? What do you think of the 2006 restaurant review issue in general? You can read it online [Note: link no longer exists]. I
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Review: Nostrana

[Note: I am currently working on a complete re-write of this review] Expect a new one Summer of 2010.] Nostrana is surely one of the most anticipated restaurants to come along in some time. Co-chef Cathy Whims was the chef/owner at the famed Genoa during its heyday. Other owners are Deb Accuardi (co-chef, also owner of Gino’s), her husband, Marc
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Monday Interview: Jehnee Rains

Before Jehnee Rains became a pastry chef, she was a painter, and to hear the thirtysomething Portland native tell it, the enthusiasms are the same: a fascination with color, with texture; a curiosity as to how elements might work together, and a character that finds inspiration in something as perfectly simple as a peach. After more than a decade in
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Fact or Fiction – Is Balvo Going to Close?

There is a persistent rumor going around, that though I find it hard to believe, I’m starting to wonder about. Three different sources tell me Balvo is very close to going under. Like I said, I really don’t believe it, but the speculation is fun. On one hand, I can’t imagine them opening the place without a solid business plan,
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