Portland Food & Drink is the best source for online menus, news on restaurant openings, and snarky, user-penned feedback.”
In October, New York Magazine ran an article called Play in Portland’s Shadows. I have no idea why this just popped up in my linkback list, but the Related Links section made me laugh.
Portland Food & Drink is the best source for online menus, news on restaurant openings, and snarky, user-penned feedback.
Their words, not mine. I accept this award in the name of all the people who have caused me such angst, it has made me snarky.
The 2008 James Beard nominations have been announced
A few Portland chefs made the list:
Rising Star Chef of the Year: Gabriel Rucker, Le Pigeon
Best Chef Northwest: Scott Dolich, Park Kitchen (Second year in a row)
Best Chef NW: Greg Higgins of Higgins, John Gorham owner/chef of Toro Bravo, Cathy Whims, Nostrana
Outstanding Pastry Chef: Ken Forkish, Ken’s Artisan Bakery
Wine and Spirits Professional: Stephen R. McCarthy, Clear Creek Distillery
Both branches of Pix Patisserie have closed
According to the rumor mill, they will be replaced by a single large location on East Burnside. Details to come.
Roxana and Daniel, the Chef’s brought up from the Bay area to take over clarklewis have left. I’ve heard several versions of why, but let’s just say they needed another change. The Bluehour Chef de Cuisine, Dolan Lane is taking over in their place. After hearing quite a bit about clarklewis and all of its inherent problems, I don’t have much long-term hope for it, but wish them the best.
A Cena chef Scott Champine is moving to Bluehour as Chef de Cuisine. Hmm. I have to say, I didn’t hear many flattering things about a Cena.
Meanwhile, some private “chef for the stars” from Los Angeles is taking over in his place. I have a bit of hope for a Cena, as I think under the right hands it could thrive.
Lots of rumors have Stu Stein of the defunct Terroir at Aquariva, but I don’t believe it myself. I just can’t imagine… hmm. I was thinking he had probably been run out of town.
Vesta, the large high-end restaurant in Vancouver has closed.
I hate to say it, but I think their plans were just a bit too ambitious, and Vancouver wasn’t ready for it.
Let’s talk more about pet peeves in dining service.
1. Seeing TVs anyplace that’s not a sports bar, but especially in otherwise upscale restaurants.
2. Being called “guys” (as in “Hi guys” or “How are you guys doing?”) by an invariably 20-something waitperson we’ve never even met before
3. The over-pouring of bottled water, especially in larger groups where the focus is on conversation so you might not even notice until you see how many bottles of unordered water end up on your check — and see how many full glasses of water are left on the table.
4. Bringing to the table an open bottle of wine that you’d ordered by the glass, and then not even bothering to let you taste it first before they pour.
5. Wine served at the improper temperature
6. Too-sweet desserts (more common in the 1990s) or too-salty desserts (more common today)
7. Being brought 7 petit fours for your table of 8
You can see a compendium from a variety of restaurant critics by reading her post.