CategoryFood & DrinkMultnomah Whiskey Library in PortlandMy final day in Portland was a wild restaurant hopping adventure which had me visiting five restaurants before being…By Andrew Dobson
CategoryFood & DrinkKachka Russian Restaurant in PortlandUsing family recipes and a Culinary Institute of America degree, chef Bonnie Morales is turning Portlanders into Russian…By Andrew Dobson
CategoryFood & DrinkProduce Row Cafe in PortlandTucked between the train lines and warehouses of the central east side industrial district, from which it gets its name,…By Andrew Dobson
CategoryFood & DrinkVoodoo Doughnut’s in PortlandNo trip to Portland is complete without a visit to Voodoo Doughnuts. It was the morning of my final day in the city and after…By Andrew Dobson
CategoryFood & DrinkClyde Common Restaurant in PortlandOpened in May 2007 by Nate Tilden and Matt Piacentini, Clyde Common is a European style tavern serving comfort grub and top…By Andrew Dobson
CategoryFood & DrinkPepe Le Moko in PortlandIn the heart of downtown Portland sits a wee gem you could easily pass on the street without knowing even existed. The…By Andrew Dobson
CategoryFood & DrinkNoble Rot Restaurant in PortlandAfter spending a sun-drenched day adventuring the the pristine natural wonders in Mt Hood Territory I arrived back at The…By Andrew Dobson
CategoryFood & DrinkBrunch at Bob’s Red Mill in PortlandIt was the early morning when Annie picked me up in her wee VW and sped us out of downtown Portland. We were bound for Mt Hood…By Andrew Dobson
CategoryFood & DrinkLe Pigeon Restaurant in PortlandI had just arrived in Portland and after dropping my luggage off at The Jupiter Hotel I quickly freshened up and spun out the…By Andrew Dobson
CategoryTravel & ResortsPortland Offers A Happy Home for HipstersOregon’s culinary capital is one of America’s youngest cities and on my first visit I couldn’t help…By Andrew Dobson
CategoryFood & DrinkRogue River Smoky Blue CheeseRogue River is a celebrated and award winning cheese producer from Oregon. Their Smoky Blue Cheese is the first blue cheese…By Andrew Dobson