Latest Entry

Le Pigeon - Another View

Posted: May 18th, 2008 By: Bruce Bauer
"Foie Gras"...."Lamb Belly"...."Foot and Tail Croquette"..."Beef Cheek Bourguignon". Gee, where am I, in heaven? Nah, just Le Pigeon here in PDX, where the accolades have always come fast and furious for chef/owner Gabriel Rucker's charnel house cuisine. Talk about respect for your raw material. If you're a pig who happens to catch Gabriel's eye, there's a good chance that 95% of you will end up on his menu. w and I made the trek to GR's offal outpost last night for my birthday dinner, and explored many and varied parts of God's creatures. I always like walking into Le Pigeon's cozy, warmly lit dining room. Plus,  now that they have started taking reservations, the crap shoot that was getting a seat ... Contine reading »

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 »

Mai Thai

Bruce Bauer from WineGuyWorld.com has a look at a Thai restaurant I hadn't heard of before. I dropped by with some friends, and had a large selection of dishes. Based on my meal, I think this is a pretty accurate impression. Food Dude] I have seen the future of Thai food happiness in Portland, and by lucky coincidence it is about a five minute drive from our house! A newish place called Mai Thai (shocking play on words, I know!) opened a couple of months ago down on 31st and SE Belmont. Both w and I are huge Thai food aficionados, ... 05/10/08 More First Impressions »