A Meaty, Boozy Father's Day
Polynesian Cocktail Party
10 Spicy Snacks
Party Food from the Corner Store
How to Make Nut Milk
Sausage Recipes of the Month
We've survived Portland without getting run over by bicycles. And given how much food/drink there is in this city, we could have risked our lives for a few more weeks and still had more to cover. A big highlight was Gabriel Rucker's food at Le Pigeon—surprising, fun, and served in a really approachable space. It was no surprise to see that he was just nominated for a James Beard Award for Rising Star Chef.
Portland is a town where you can find an impressive sandwich lurking around nearly every corner at places like Meat Cheese Bread, Bunk, and Big-Ass Sandwiches. We visit two places making ultra-handmade ingredients for their sandwiches, starting at Kenny & Zuke's, one of the only spots in the country making old-school pastrami from start to finish, and putting it in a damn fine Reuben. Then we go to Olympic Provisions and chat with resident salumist Elias Cairo and get an excellent salami sandwich, made even more awesome with a liberal smear of butter. WATCH THE VIDEO
We've written about some of the great Asian restaurants in Portland like Ha VL, where we ate amazing pho ga, and Biwa, with its subterranean izakaya vibe and tender grilled chicken hearts. For this video, we checked in with two more chefs doing their own twists on Asian small plates. WATCH THE VIDEO
It may not be obvious from our Portland chocolate video, but David Briggs makes his chocolates in the back of the southeast Portland sandwich shop Meat Cheese Bread. Convenient for us, since we had MCB on our list of places to eat. READ MORE
While filming our video on cocktails, Evan Zimmerman told us about an izakaya called Biwa that many PDX bartenders frequent. It's a pretty cool space: You walk down from the street level into a basement-vibe concrete room that's warmed up with lots of wood seating, partitions, and a bar. READ MORE
Artisanal food producers are thriving in Portland, from microdistilleries to jam makers. Here we focus on the city's chocolate-making scene, starting with David Briggs's Xocolatl de David, then visiting Faith Dionne's kitchen, where she produces bars for her company Bees & Beans. WATCH THE VIDEO 
Walking into Ned Ludd is a little like walking into someone's super-tricked-out barn. There are high exposed-wood ceilings, funky old brass chandeliers, and earthy colors everywhere. Except, that is, for the lime green wall where the heart of the restaurant resides: a wood-burning oven in which Jason French cooks all the food on the menu. Really, all the food: They don't have a stove, just a couple of portable burners in the back that they use to do a few things like boil water. READ MORE
The Portland Chowhound board is a great resource for figuring out what restaurants to eat at on a trip, and I had fun meeting up with one of the contributors, Bertha Pearl, a.k.a. cheeseisheaven, to check out a few of her favorite eastside Portland places to eat. READ MORE
Portland has one of the most creative cocktail scenes in the country. We visit two of the (many!) talented bartenders in the city, starting with Evan Zimmerman of Laurelhurst Market, who brings a blowtorch to the party, then checking in with Jeffrey Morgenthaler of Clyde Common, who started the trend of barrel-aging cocktails in his secret bartender's bat cave. READ MORE 
Portland is obsessed with brunch. We investigate why at Tasty n Sons, and ask John Gorham (Toro Bravo) why he opened a brunch joint, then we check out his small-plates menu of egg-on-top dishes. Next we go to Pine State Biscuits for the Reggie experience. That's a biscuit with fried chicken, bacon, cheese, and cream-sausage gravy. Oh yes. WATCH THE VIDEO 