Güero is much more than a sandwich shop — it’s a multisensory experience in which sandwiches are served. By day, Güero is light-filled and cheery; by night, it hums. On a recent weekday evening, pretty young couples traded rock-climbing stories over mezcal cocktails and oversized tortas in the warm, low light — subdued but not quite dim.
When Olympia Provisions, Portland’s acclaimed sausage-maker, announced the second permanent location of its hotdog-joint spinoff, OP Wurst, in 2016, the decision was baffling to some. The first location, in downtown Portland’s Pine Street Market, was already a big hit, so an expansion made sense. But why Oregon City?
In this mix of tradition and tumult, old vines and new, there’s still much to discover. Take the scrappy winemakers of the valley’s Eola-Amity Hills region, at play with lesser-known varietals like gamay and Melon de Bourgogne that thrive in these ancient volcanic basalt soils. Here, in the most southern of the Willamette Valley’s six sub-AVAs, find wide-open country roads—less known than the well-charted wine trails to the north—that make easy touring for off-the-map wine-tasters.
We’re home to an unlikely number of good Spanish restaurants, along with hispanophile shops, bars and even wineries. You don’t need a festival to explore the diversity of Spanish food and drink here—you can work your way around the country, from Andalucía to Valencia, any time you like.
Though not quite the household name of Amoroso’s in Philadelphia or Leidenheimer’s in New Orleans, the rolls have become popular enough that the phrase “on Fleur de Lis ciabatta” is now a local byword for quality sandwiches. And if it weren’t for the persistence of a couple of first-time restaurateurs, it might never have made it beyond the bakery.
Read more at the Oregonian.
St. Patrick’s Day approaches, which means it’s time to break out the flocked top hats, dump dye in the rivers and order the obligatory pint of Guinness. But before you crack the top on that widget-bearing can, consider the 5,000 miles it had to travel to reach you. Wouldn’t you prefer a fresher pint?
With its pendant lights, cactus collection, and a mural reminiscent of Matisse cut-outs covering one wall, this Belmont Street cafe is a distillation of recent Portland design trends. The space is as tall as it is deep, with turquoise tile on the floor and a massive old-growth beam looming overhead.
For most of his life, Hiro Horie was an organization man. He spent 25 years working the Japanese baking giant Pasco, starting on the English muffin line and eventually running the company’s American wholesale operations in Los Angeles and, later, Portland. So it took a lot for the soft-spoken baker to leave the corporate fold two years ago and open his own shop.
America’s latest food sensation is raw tuna. Poke, the Hawaiian dish of cubed, marinated raw fish, usually served with seaweed, onion and sesame seeds, is showing up everywhere from grocery store deli counters to Beverly Hills hotel restaurants. In 2014, Yelp declared Da Poke Shack in Kailua-Kona, Hawaii, the best place to eat in America. Fast-casual joints serving build-your- own poke-and-rice bowls are opening all over Los Angeles — and, now, Portland.
Antene is modest about her work. “I think at heart I’m sort of a home baker. Nothing I make in the restaurant is something people couldn’t make at home,” she says. “I don’t use any kind of magical techniques or equipment.” Her most high-tech tools are a stand mixer and an ice cream machine.