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|Articles - Nov/Dec 2012|
|Monday, November 05, 2012|
Page 4 of 4
That paradigm is leading to a more favorable real-estate climate for restaurant owners and helps explain the Portland miniboom in hotel restaurants owned by local chefs.
This past September, thousands of people from around Oregon, the country and the world descended on the Rose City for Feast Portland, an international culinary festival celebrating “Oregon bounty.” It was another feather in the cap for a metropolis Knowlton says is one of the three “most exciting food cities” in the country right now. The ranking is based on new restaurant openings, “buzz” and eagerness on the part of top chefs to visit Portland.
Echoing the assessment of many local chefs and critics, Knowlton says the food in Portland restaurants isn’t better than in other cities, and that the city suffers from a lack of high-end, avant-garde options. There is also “a bit of a cookie-cutter mentality” in the replication of dishes and atmosphere, he says.
Food criticism notwithstanding, Portland dining stands out for its “complete package,” Knowlton says, from the independent chef/owners to the spirits, coffee, beer, “cool neighborhoods” — and the bicycles. “It’s a zeitgeist. It’s the Brooklynization of America.”
Fueled by a disparate collection of regulations, urban development policies, real-estate trends and that amazing bounty, Portland restaurants have become an international sensation. All that attention will raise the bar for the cuisine, says Boyce, whose wife, baker Kim Boyce, has opened up her own shop. “People came here because of the scene, and now the scene will expand and grow because of that,” he says.
Mike Thelin, co-founder of Feast Portland, gets to the root ingredient of why Portland is a restaurant leader. “Societally, right now food is the hottest thing,” he says. “And Portland is the hottest city.”
Monday, October 06, 2014
BY LINDA BAKER | OB EDITOR
Intel's manufacturing way station; Merkley's attack dog; Diamond Foods gets into the innovation business.
Friday, October 24, 2014
A majority of respondents agreed: Local vineyards should remain Oregon-owned and quality is the most important factor when determining where to eat or buy groceries.
Monday, November 10, 2014
BY KIM MOORE | OB RESEARCH EDITOR
A market for low-carbon transportation fuels has a chance to flourish in Oregon if regulators adopt the second phase of the state’s Clean Fuels Program.
Friday, November 14, 2014
BY JESSICA RIDGWAY
Oregon entrepreneurs reveal their favorite caffeine hangouts.
Wednesday, October 22, 2014
We didn’t intend this issue to have an election season theme. But politics has a way of seeping into the cracks and fissures.
Thursday, November 20, 2014
BY JASON NORRIS | OB CONTRIBUTOR
Each month for Oregon Business, we assess factors that are shaping current capital market activity—and what they mean to investors. Here we take a look at two major developments regarding possible rollbacks of the Affordable Care Act (ACA).
Thursday, October 02, 2014
More than 5,500 employees from 180 organizations throughout the state participated in the 100 Best Nonprofits to Work for in Oregon project.
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