Review: Ned Ludd

Ned Ludd Portland - Ling Cod

The Luddites were 19th-century English textile artisans, who violently protested against the machinery introduced during the Industrial Revolution. Chef Jason French pays homage to their mascot, Ned Ludd, for whom the movement was named, and cooks everything from a wood-fired oven. No other source of heat is used; it's … [Read more...]

Review: Podnah’s Pit Barbecue

Truck in Maypearl

Updated 8/14 I'm indulging myself in the beginning of this review by taking a walk down memory lane. Click here if you'd like to  jump to review section. When I was a kid, I spent many summers on a big cattle ranch just down the road from the booming metropolis of Maypearl Texas, population less than 300. We had a … [Read more...]

Review: Tasty n Sons

Tasty n Sons Pork Cutlets

[updates 4.11 - prices, pictures, content] Owned by John Gorham of Toro Bravo, Tasty & Sons is in the old Anju/Nutshell space on north Williams. A group of us dropped to give it a try. The restaurant space has changed quite a bit. The back third of the room is now partitioned off, making it more manageable, … [Read more...]

Review: Nel Centro

Nel Centro

On a cool evening a few months ago, I sat with friends on the patio at Nel Centro. Three fire pits allowed heat to drift across our table. The flames, reflected in window after window of the hotel, were sometimes three layers deep. Sheltered from the transit mall, it was a little oasis. Vines climbed nearby walls, the … [Read more...]

Review: Meat Cheese Bread

Meat Cheese Bread

2008 was the year Portland sandwich shops blossomed. We went from a town with hardly any decent options to an embarrassment of riches. From what I hear, more are on the way. The secret ingredient that is setting these shops apart is the staff; they actually have a chef, and workers who are passionate about making … [Read more...]

Review: Country Cat


[updated 7/15/10. Photo's/hours] It's been just over a year since Country Cat opened, and I thought it was time to go back and take a second look. Ever since it opened, Country Cat has been a subject of heated debate. Should the fried chicken be boneless? Should it be drizzled with maple syrup? If you look at the … [Read more...]

Review: Pine State Biscuits

Reggie Deluxe

[updated 10/2014] Witness the humble American biscuit. It's not very big, it doesn't store well, and it's not particularly attractive. I think it's safe to say that you won't see biscuits at your local Boulangerie any time soon. Biscuits just don't get that kind of respect. Enter Pine State Biscuits, who have … [Read more...]