eat & drink...

There are really only two differences between a vodka soda and a Moscow Mule. First, mules are made with ginger beer in lieu of soda, and second, the Moscow Mule belongs to Oprah—it's her favorite cocktail. Given Oprah's full-throated endorsement, it's unusual that so few Portland bars list mules on their menus. Simply asking for one, more often than you might think, may stump your bartender. This may seem strange more...

In his recent book Taco USA: How Mexican Food Conquered America, author and columnist Gustavo Arellano argues that until the 1950s and 60s, most (Norte) Americanos didn't even know what a taco was. But, almost everyone knew about the tamale because it was introduced to the world on the stage that was the 1893 Chicago World's Fair. Soon after, Arellano writes, "tamale men" in large cities were ubiquitous, selling their more...

Food is a necessity for all living creatures. But unlike our wild counterparts, wehumans have developed complex appetites that are often based on exorbitant wants rather than pure need. We've easily created the tools necessary to satisfy our cravings. But often our modern means are not always the most economically sensible or environmentally friendly. So, in honor of Earth Day 2012 on April 22, Neighborhood Notes would like to more...

Judging by the restaurants, bars and food carts that line our streets, we Portlanders sure like dining out. But when you consider the many successful urban farms and CSAs (Community Supported Agriculture) cropping up all over town, we sure like dining in too. If you and your family are thinking about joining a CSA, how can you tell which one works best for you? Do you choose the one that empowers underserved youth, the one that more...

You can boil them hard, or boil them soft. You can pickle, devil, scramble, flip or fizz them. What can’t you do with eggs? They bind our soufflés and nearly all baked goods. And when we think of breakfast, we almost always think: eggs. But the industrious men and women who populate Portland's many kitchens know that eggs aren't just for morning meals; they can be dolled up in a variety of inspired ways. The more...

Before the rise of the craft beer industry, the pint by which the world measured a good stout was a cascading draft of Ireland's black stuff, Guinness. But that was then. With Portland now considered one of the, if not the, beeriest of cities, there are plenty of local alternatives to the old beer-so-thick-you-need-a-knife-and-fork-to-drink-it. Here are five Portland stouts we think are worth the quaff. Bryan Keilty, Lompoc's more...

It’s some time past a respectable hour to get out of bed, you’ve yet to have your first meal of the day, and there’s only one thing on your mind: biscuits and gravy. The line at Tin Shed is enormous. Pine State will be an hour, at least. Driving out to Arleta Library Bakery Cafe seems an insurmountable task. What is a biscuits-and-gravy-craving Portlander to do? This humblest of humble dishes, fellow food more...

Although amari are most commonly drunk as a post-meal digestif, the unsung heroes of the Italian bitters family should not be limited only to soothing diners who have overindulged with one too many courses. Usually drunk neat, the complex, herb-infused digestifs can vary widely in flavor and even alcohol content, but they also lend depth to cocktails and make excellent compliments to dark and light liquor alike. But, if you're not more...