The Story Behind the Closure of Epicure

When Epicure moved across the river to the Lloyd location, they did so with a new investor. Everything looked promising; new larger space and a much higher traffic location. They were excited to have a bigger kitchen, which would give them the room to expand their menu offerings. Then came a crushing blow: within 30 days of taking over the new location, the investor left the... [Read more]

Anthony Bourdain On Whole Foods – And News

From a Salon.com article, (you can read it here) Anthony Bourdain talking about Whole Foods. Interesting interview. I love Whole Foods talking about lobster and clam cruelty, when people are being fucked to death, kidnapped, starved, bombed. [The grocery chain recently stopped selling some live shellfish on the grounds that the practice is inhumane.] There is so much cruelty... [Read more]

Some Things Are Worth Repeating

Mr. Food Dude hasn’t been able to participate on this site for a bit, so others have been filling in, putting up new posts & polls, and moderating comments. If you don’t get an immediate response to a question, or things look strange, please be patient. A few of us are doing the best we can to figure out how all of this works. Here’s a bit of Dude trivia:... [Read more]

Review: Alba Osteria and Enoteca

Maybe it’s just me, but I get lost every time I go to Alba Osteria. Hidden away in Hillsdale, it is a little bit out of the way – another one of those places that you could drive past a million times and not notice. Even if it weren’t for the food, it would be a great date restaurant. The added bonus is that they serve some of the best pasta I’ve ever... [Read more]

“Organizing for an Indelicate Fight”

An article in the New York Times discusses the pressure Whole Foods Market is putting on Sonoma Foie Gras through it’s processor. Now Sonoma Foie Gras is fighting back with a lawsuit. From the Times article: “In the lawsuit, Sonoma Foie Gras is charging Whole Foods with “intentional interference with contract.” According to the complaint, filed in January,... [Read more]

News: Le Pigeon to Open, Pascal Sauton Takes on Animal Rights…

Chef Paul DiCarli has left the kitchen at Balvo. Right now the sous chef is filling in until they get a permanent replacement. ———————————————– Lot’s of queries are coming in about Colleen’s Bistro. For those who missed the story while FD was gone, Colleen left the bistro.... [Read more]

Review: Fratelli

Because of its location, Fratelli, Italian for “brotherhood”, is one of those places that is easy to forget. Hidden on a side street behind Oba, it is only noticeable because of its bright orange door and small sign. Inside that door is, to me, one of the most romantic restaurants in Portland. Years ago, I went there on a fairly regular basis, but over the years, the food... [Read more]