Category Archives: Food & Drink
Portland Restaurants with the Best Wine List
What’s hot in food according to Yelp
2013 was a heck of a year. Our soccer team shamed Seattle, the Blazers came in like a wrecking ball, and the restaurant scene exploded like a shaken PBR. So your friends at the Weekly Yelp decided to poll Yelpers for the best things they put in their mouth over this past year. Behold Yelpers’ top Portland picks for 2013!
Salt & Straw (Alberta Arts) The fantastic flavors from Salt & Straw got more votes than any other PDX bite. Stephanie A confirms: “there’s clearly nothing missing from this ice cream. Every flavor is thoughtfully crafted and balanced to perfection. Surely there’s a flavor you’ll love and it’s well worth the visit.”
Tasty ‘N’ Alder (West End – Downtown) The Korean Fried Chicken scored mad Yelp love, but many dishes are in the mix of mentions. Michelle H gets mesmerized by “plate after plate of delicious food.” No matter what you order you’ll be “seriously satiated on all fronts. Perfect. Perfect. Perfect.”
Shut Up and Eat (Eastmoreland) Yelpers love the Broad Street Bomber, which James D H declares is a “must have. This sandwich is a monster. Fresh baguette filled with beef, peppers, onions, and cheese. Glad I’m a big boy. This sandwich is a monster. Mm-mm. Gotta stop writing. Must destroy sandwich!”
Grassa (West End – Downtown) While Yelpers are split on what to order here, Peerantath C would probably say it doesn’t matter. He’s “had just about everything on the menu, and has been satisfied, if not extremely pleased with each of the experiences.” And that hand-made pasta? “Perfectly al dente.”
USA Today includes Apizza Scholls in the
top 15 pizza places in the U.S.
USA Today – November 30, 2013 – “Apizza Scholls has some of the best pizza in Portland, and some have argued, north of San Francisco — and that’s using an electric oven! But they do have some guidelines for patrons interested in composing their own topping combinations on their 18-inch pies: only three ingredients, and no more than two meats per pie. So choose wisely from a list of toppings that in addition to classics like anchovies, red onions, garlic, pepperoni, sausage and basil includes capicollo, house-cured Canadian bacon, cotto salami, arugula, jalapeño and pepperoncini. Heads-up: bacon is “not offered for build your own toppings.” If you aren’t up to building your own pie, there are 10 classics to choose from, including the signature Apizza Amore: margherita with capicollo (cured pork shoulder). The signature Amore features a spicy kick offset a bit by the somewhat sweet mozzarella and balanced sauce. That’s amore!”