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Portland Tribune
THURSDAY, JUNE 6, 2013
ENTREE
3
Trendy foods come and go
—
flavored vodka, I’m talking to you — but
there are also waves of enthusiasm that have
deeper roots. Our thoughts about
food are evolving — we are
striving for health, for
quality, and for authen-
ticity, with a certain
amount of hype along
the way.
Those little notes at the
bottoms of menus that say “we
support local and sustainable agricul-
ture” are sincere, but they’re also pretty easy to
make fun of, after a while.
I’ve tried to build the changing nature of food
in Portland, Oregon, into this dining guide. I
added new categories that I think reflect what’s
new on the scene, from the continued growth
of the gluten-free market to the fascination
with cooking over an open flame. Urban win-
eries, hard cider, locally made chocolate, chef’s
tasting menus — I think it makes sense to talk
about these things, right now, rather than go on
yet another search for the city’s best pizza.
And there’s so much good food in Portland
that there’s no need to repeat
myself. Some places are ex-
cellent year after year,
and we all have our fa-
vorites. It’s tempting
to use this guide for
an annual essay about
the awesomeness of the
taco truck closest to my
house, but I resist.
Some categories have to be kept, of course.
Great new cocktails just keep on coming, year
after year. Here’s hoping that the best new
cocktail is the one you’re holding in your hand
right now.
Cheers,
Anne Marie DiStefano
portlandtribunefood@gmail.com and on
Facebook at Bread & Brew
Editor:
Kevin Harden
•
Designer:
Denise Szott
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Photographers:
Christopher Onstott, JaimeValdez and Jonathan House
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Cover photo:
Christopher Onstott, Olive Oil Cake atTula