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Review: Holy Donut
Holy potatoes! Yep, spuds are the not-so-secret ingredient in these doughnuts
All cuisines rely on the experience of regression for their deepest appeal.
| May 09, 2012
Review: Al Huda
A very warm welcome indeed
The long coastline of Somalia is at the root of its culture's many complexities.
| April 18, 2012
Exploring Frontier’s new menu
"Civilizing" the frontier was a long and complex process, with lasting effects on our culture.
| April 11, 2012
Review: Seagrass Bistro
How the other 1 percent feast. It's delicious!
The day is coming when the baby boomers will bankrupt this country, sparing only their own nest-eggs and supplemental health insurance.
| March 21, 2012
Review: Sabor Latino
Finding the right mix
Some new restaurants obsess over getting the décor just right. Others focus on creating a perfect menu.
| March 14, 2012
Marcy's new owners step up, but not overly far
Preserving a treasure
Inheritance is the problem of the modern age.
| February 22, 2012
Review: The Thirsty Pig + Novare Res
Lift a stein and down a sausage at the Thirsty Pig, or Novare Res
The traditional remedies for the burdens of life, at least in the Anglo-Saxon and Germanic traditions that dominate American culture, have been beer and sausage — cheap ways to blot the pain with a light buzz and a stomach full of rich food.
| February 15, 2012
Review: China Taste
The family-run place you're hoping for
It's often claimed that there is no good Chinese food in Portland. But when four Maine Chinese buffet restaurants were raided by federal agents for deplorable working conditions, money laundering, and other alleged crimes a few months back, it put things in perspective.
| January 25, 2012
Review: Little Seoul
Korean cooking mixes three powerhouse tastes
You hear a lot about the rise of China, but in truth it is Korea that is headed toward world domination.
| January 18, 2012
2012 could see a resurgence in Portland's food scene
It was four years ago — the beginning of 2008 — that Portland prepared to get its moment at the center of the nation's food consciousness.
| December 28, 2011
Year-end second chances in Portland dining
Don't miss out
With the vogue in ever-changing menus, there are probably hundreds of great dishes that come and go every year in Portland that nearly everyone misses. You can't think about it: that way madness lies.
| December 21, 2011
Fez delivers a traveler’s smorgasbord
Tastes of Africa
On one wall of Fez restaurant is a portrait of the African continent.
| November 30, 2011
Sending Mexican upscale — with a brick oven
Thanksgiving invites us to reflect on the Anglo-American model of indigenous relations: play nice for a bit, even share a feast, then murder everyone.
| November 23, 2011
Review: Schulte & Herr
Want comfort? Go German
The most famous quality of Germans is their knack for accomplishing even difficult tasks with a clean efficiency.
| November 02, 2011
Review: Gingko Blue
Getting the tone of a cocktail bar just right
As the recent Ken Burns documentary Prohibition revealed, the woman-led movement to eliminate alcoholic drinks was fueled by a desire to eliminate a certain kind of masculine behavior — loud, abusive, irresponsible loutishness.
| October 26, 2011
Review: Museum Café
Sampling the artistic institution's take on food
In the long transition by which medieval mysticism gave way to modern rationality and bureaucratic efficiency, the placement of clocks on church steeples was a profound milestone.
| October 05, 2011
District is hard to classify, but hard to go wrong
With the fall television season beginning, it is worth remembering the best TV show of the last decade: NBC's Las Vegas . Man, that show was good.
| September 28, 2011
Review: Pho Hanoi
Sauce your heart out
Vietnamese cuisine very friendly to saucy experimentation.
| September 07, 2011
Review: Taco Trio
In search of Mexillence
The surest formula for greatness is to turn your weakness into a strength.
| August 31, 2011
Review: The Well
The Well dispenses with snobbery, focuses on food
Foodie snobbery and "locavore" sanctimony have become so egregious that the New York Times Magazine recently made a cover story of one writer's description of participating in a two-day backyard feast in the Napa Valley.
| August 10, 2011
Portland's chefs play with mushrooms
Tasting the fruit of the spore
Being a chef is a risky business.
| August 03, 2011
The Current Issue
Table of Contents
Where To Follow Me
| March 24, 2013 at 11:09 AM
Mo Takes His Turn
March 21, 2013 at 12:59 PM
[Q&A] KMFDM's Sascha Konietzko on art, Columbine and having balls
On The Download
| March 18, 2013 at 3:22 PM
See this film series: The Belmont World Film Series @ Studio Cinema in Belmont
Outside The Frame
| March 18, 2013 at 11:00 AM
See this film: This is Spinal Tap [with post-film talk by expert from Acoustical Society of America] @ the Coolidge
March 17, 2013 at 12:00 PM
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