Oregon Public Broadcasting (OPB) interviews Ryan and Elena Roadhouse about their art-led approach in creating the experience at award-winning Nodoguro. Watch the video for a closer look into how the omakase (chef’s choice) dinners not only tickle the taste buds, but also engage all of the senses.
Salt & Straw's first cookbook debuts this April, and Portland Monthly magazine interviewed head ice cream maker, co-owner, and Cookbook co-author Tyler Malek about his inspiration behind the featured recipes.
Peter Cat, the sought-after food-and-vinyl pop-up hidden inside Ryan and Elena Roadhouse’s critically acclaimed Nodoguro, is getting a permanent home, sharing the space with Tonari Café by day, which will serve health-forward Japanese foods in the traditional style of washoku. Peter Cat and Tonari will launch next door to Nodoguro on SE Belmont in late spring.
Fast Company shares details about the beloved West Coast chain’s new dedication to adding more vegan flavors to its menu on a permanent basis. While the special vegan menu in January was something of a test run, beginning in February, 20% of all of Salt & Straw’s flavors will be entirely plant-based.
Karen Brooks digs into the rise of sobriety among Portland’s top chefs, and how their commitment is setting the table for a new kitchen culture, featuring James Beard Award winning Chef Gabriel Rucker of Le Pigeon, Little Bird, and Canard.
Kim Malek, co-founder of Salt & Straw, is now a member of Nation Restaurant News’ 2019 Power List! The annual NRN Power List is the definitive list of people setting foodservice trends today and shaping them for tomorrow. Since its 2011 founding in Portland, Ore. Salt & Straw has grown to 17 scoop shops across 6 cities, plus Wiz Bang Bar, a soft-serve shop also in Portland. Congratulations to Kim on this well-deserved honor.
Tyler Malek, the founder of the gourmet artisanal ice cream shop Salt & Straw, and his team created five delicious holiday-inspired flavors that a grown-up Kevin McAllister would definitely use for a modern ice cream sundae: Peppermint bark cocoa, apple brandy and pecan pie, gingerbread cookie dough and sugar plum fairy -- made with plum jam and marzipan -- would be as delicious in a cup, cone or sundae any time this season.
Salt & Straw’s Seasonal Pints Club is a monthly recurring delivery of Salt & Straw’s newest flavors delivered straight to your door. A perfect gift for the person who has everything, but doesn’t have 60 different flavors of ice cream!
Half the fun of Bollywood Theater, one of Portland’s top Indian restaurants, is the space which transports you to India without the spendy plane ticket or 15-hour flight.
Gabriel Rucker, the Portland chef and restaurateur behind Le Pigeon, Little Bird, and Canard just celebrated his 5th anniversary of sobriety. “I don’t want to be the poster boy for sobriety in my industry. But I did realize that I could be a good example. I could be a bad example, I could be no example or I could be a good example, and I figured I might as well be a good example.”
Canard, which means "duck" in French and sticks to Rucker’s bird-as-restaurant-names theme, is Rucker’s more casual concept that serves food for 16 hours a day. “If you’re awake and want to eat, we are probably open,” says Rucker. Service is laid back and the menu feels like it has been pulled out of the brain of a stoner who aced culinary school. Everything here is, quite simply, fun.
Oregon’s obsession with breakfast has famously led them—well, specifically Portland—in some fascinating directions, more recently; not many cities would be lucky enough to have a restaurant like Canard, where they serve you chilled oysters, and stacks of fluffy cakes topped with rich duck gravy, a fried duck egg, and if you’re feeling stupid, seared foie gras, followed up with a salted caramel cream-filled Paris Brest, from 8 o’clock in the everloving morning, all week long and many times over on Sundays. Then again, not many cities are lucky enough to have Gabriel Rucker on board—this is his doing, Rucker, of the (oh look, full circle) James Beard award, of Le Pigeon and Little Bird, two of Portland’s top restaurants. Feels like now there’s a third.
The Cherry Bombe 100 is more than a list. It’s a celebration of the women who inspire us every day with their creativity, energy, humanity, and hard work.
Nearly a year in, the newly dubbed Oui! Wine Bar at Southeast Wine Collective has found its niche. It’s a small haven of bottles and barrels with a bold roller coaster of dishes and unexpected pours that truly fit the food.
It's like an incubator and food hall for winemaking, and you're probably going to want to hang out there.
Founded in 2010 by Kate Norris and Thomas Monroe, Division Winemaking Co. sources fruit from both Oregon and Washington states, crafting wines from a handful of varieties, all produced with a hands-off, minimal manipulation mentality in the cellar. Reflecting their passion for sustainable viticulture, many of the vineyards Norris and Monroe choose to work with are certified organic and/or biodynamic. Inside every finished bottle, you'll also find wine inspired by the regions of France, where the duo first studied winemaking.
With its steady growth--the nine-year-old company has 14 shops and three on the way--Malek makes sure to provide a long-term career development path for her staff. "That people part is everything," says Malek. "It's not only your standards and how you execute them, but also carrying your culture forward."
With his third restaurant, famed Le Pigeon chef Gabriel Rucker proves he’s still an original.
The prodigal New York somm turned Portland restaurateur has helped shape the careers of wine professionals on both coasts.
The transition has provided clarity and better ability for me to manage people, it’s a lot less hectic for employees. A lot of people that have stayed on through all those changes, I think are really relieved. And, that's probably why they're still here is because it can be fun to work in a hard-partying place and to have sure, that's fun, but, at the end of the day people come to work. They want consistency, direction and a supportive space.