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.
Sean Brock, Gregory Gourdet, Gabriel Rucker, Evan Zimmerman, Michael Solomonov, and Andrew Zimmern on why they're hosting a booze-free dinner.
Anne Amie Vineyards Rosé of Pinot Gris 2017 - Don’t let the dark color of this rosé scare you off. It is supremely complex and food-friendly, bursting with ripe apricot fruit, tangy tangerine, and juicy cherries, accented with salted almonds, and ending in a long, textured finish.
A roundup of Oregon wines would not be complete without mentioning Kate Norris, co-owner and co-winemaker of Division Winemaking Co. “I love Oregon pinot, and I also love that there is room in our wine culture and wine community here to explore other varietals,” says Norris. “We never stop adventuring and pioneering.”
We love restaurants that transport us, and lately they’ve been taking us somewhere unexpected: Granny’s house. Decidedly retro wallpapers are so right now. Consider the moody tropical prints at Oklahoma City’s Bar Arbolada and the framed berries and birds at Canard in Portland, OR.
James Beard Award-winning chef Gabriel Rucker says he decided to put a Paris-Brest on his menu at Canard after seeing Lefebvre make his version on Mind of a Chef. “I saw Ludo go to France and make it and I thought, ‘That’s the kind of dessert I want to make for Canard.’”
Canard, Little Bird and Le Pigeon's Co-Owner and Wine Director Andrew Fortgang gives insight on guests' common wine fears.
From LA to DC, the dishes emerging from the country’s most exciting restaurants narrate personal stories like never before.
Food & Wine features Division Winemaking Company's Méthode Carbonique Pinot Noir.
The ninth annual Counter Culture Wine & Food Festival will take place at Anne Amie Vineyards in Carlton, OR on July 26th.