Does "Modernist" food have a future in Portland? The AP investigates how Portland's dining scene balances new ideas with its famously locavore style of cooking. According to Castagna chef Justin Woodward, the city's romantic reputation for risk-taking does have a kernel of truth: "We're kind of the Wild West. We don't have a Michelin Guide. We don't have The New York Times breathing down our neck. We can basically do whatever we want." [AP] [Photo: Castagna/Facebook]
