After a brief stint at Seattle's How to Cook a Wolf, chef Jake Martin announced a return to Portland, cooking at SE's storied Genoa. The O catches up with Martin about "modernizing" the Genoa menu, diners' expectations about the Genoa experience, and the differences about cooking in Seattle. "Cooking in Seattle was different in little ways. There isn't as much of an adventurous side to a lot of diners so you have to think much safer and show more restraint." [OregonLive]
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