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Review: Alameda Cafe

I’m going to start here with a confession: My first impression of the Alameda Cafe, before I even sat down, was that it was full of itself. That’s pure stereotyping, I admit it. When I see white tablecloths, paintings of flowers on the walls, actual flowers on the tables, the staff wearing black, and bottles of wine in a display
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Reaffirmations – as a Sommelier, How Am I Doing?

Food Dude Article #10 By Ken Collura Every year, I try to assess the goals I’ve set for myself as a sommelier and whether they are being achieved. I know most people do this around New Year’s Day, but August is just as good. So now is the time to reaffirm a couple of these resolutions, my raison d’etre, so
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Should Waiters Announce the Prices of Specials?

Also at the NY Times, food critic Frank Bruni asks, “Should waiters give you the prices when they announce the specials?” “Several readers introduced and discussed the issue of whether servers should mention the prices of the specials they recite. There are strong arguments for and against it. For it: diners shouldn’t be put in a position where they have
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Review: Le Pigeon

Refreshed 7/09 Almost since the day they opened, I’ve been hearing good things about Chef Gabriel Rucker and his restaurant Le Pigeon. I went for the first time a month ago, and have been going back ever since. If you’ve been to Colleen’s Bistro, then you know the location. If not, picture the stretch of Burnside, just West of Doug
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Review: Life of Riley Tavern

Kick off those Manolos girls, and take off those ties gentlemen, because the Pearl’s got a new laid-back bar. Life of Riley Tavern opened just about a month ago in the old Jimmy Mak’s location. Our group of six Suds Brothers and Sisters visited the other day, and here’s a quick hit based on that one visit. In case you
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Stress

Today we add another voice into the mix of writers. As you probably know, I’ve been wanting to get some insiders opinions on the restaurant industry; a view of what it’s like to be a line cook, a dishwasher, sous chef, etc. The following essay is from first person that stepped up. He has a different way of writing than
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Review: BeWon Korean

Refreshed 10.06 For many people, when you talk about Korean food, the images that come to mind are those of rooms filled with the smoke from “bulgogi”, or Korean barbecue, and the wildly varying flavors of kimchi. My experiences were somewhat similar, until I moved to Oregon and made some Korean friends. They dragged me (yes, dragged) to various restaurants
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