Named the coolest neighborhood in the United States by Time Out, Kerns is chockablock full of spots to eat, sip, and shop. A ...

KERNS — Vegan South American restaurant Epif is calling it quits. The 10-year-old restaurant took to Instagram to thank ...

Zoe Baillargeon is an award-winning writer and journalist currently based in Portland, Oregon. She loves writing about the intersection of sustainability and food, trends, and overlooked culinary ...

Jordan Michelman is a James Beard Award winning journalist and has contributed to Eater as a national wine columnist since 2020. Thanks to its soggy climate, its people’s proclivity for hanging out in ...

Janey Wong is a former Eater Portland reporter. Standing adjacent to a motel of the same name for more than five decades, Cameo Cafe exudes an honest, often imitated, never replicated type of cool ...

On March 13, the Portland-based Instagram account @northwest_mcm_wholesale posted a carousel of memes, one filled with the logos of notable Portland restaurants and cafes: Bamboo Sushi, Barista, ...

The cheerful space with drinks from a cocktail legend is a bright spot among the city’s dreary winters ...

Restaurateur Andy Ricker’s famed Portland restaurant group Pok Pok, known for its Thai “street food” and Northern Thai dishes, is massively downsizing. According to an Instagram announcement, every ...

Every city has that one bar that everyone’s got a story about. Like the night Damian Lillard made that clutch buzzer-beater shot while you stood at the L-shaped bar, or the time you had a few too many ...

Biscuits have always been a staple in the South, but despite our rainy corner in the Pacific Northwest, Portland restaurants offer an impressive selection of sweet and savory biscuit sides, sandwiches ...

Brooke Jackson-Glidden was the editor of Eater Portland. Maybe I should be less surprised. Knot Springs — the social club, wellness center, and gym overlooking the Willamette in Industrial Northeast — ...

Portland’s food carts are a vital source of our region’s culinary dynamism. They offer up-and-coming chefs lower risk, lower overhead opportunities to take bold chances and grow loyal followings ...