Neighborhood Notes

With football season underway, many of us will be firing up the barbecue for tailgating or just to cook up some brats for the game. But what better way to say hello to the football season than with a perfect juicy steak. Things to Consider: Cut Steaks can vary in price from a couple dollars to hundreds of dollars. We are here to help educate you on finding and preparing the perfect steak without breaking the bank. When selecting the perfect steak the two most important factors are the cut and grade. The most common cuts are: Rib eye - Great tasting but not as tender as some of the other cuts of meat New York strip - Very tasty and tender Fillet mignon - Is the leanest and most tender cut but does not have as much flavor Photo: Another Pint Please | Ribeye Friday-Take 483 Things to Consider: Grade The next thing to look for is grade. Grade is determined by the age of the cow and the marbling. The more marbling a steak has the juicer and more
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The Tribune has a nice list of new eateries that have opened over the last few months. Included on the list are a couple of our recent favorites, 50 Plates , which we've talked about, and D.O.C , which we'll dish about very soon.

The restaurant that caught my eye, and that the Mercury talked about in great detail, is Tastebud . Chef-owner Mark Doxter has sold his rustic baked goods at famers markets around Portland for several years. After many customer requests, he opened a dining room at 3220 SE Milwaukie.

I like his story because he's someone who didn't gain a name by working in great restaurants or with "star" chefs—he gained a reputation by selling high-quality products at the local farmers markets.

Tastebud (Brooklyn) is high on my list of new restaurants to try.

Here are the other restaurants mentioned: 50 Plates (Pearl District) Belly Timber (Sunnyside) D.O.C. (Concordia) Belly (King) Lincol
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