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Eater Interviews

In a Town Full of Vegan Food, How Does Virtuous Pie Stand Out?

Shizuku’s Architect Talks Tradition, Balance, and Bamboo Screens

Some Portland Restaurants and Bars Won’t Serve Drinks With Plastic Straws Any Longer

Is Portland’s Vegan Scene the Best in America?

Eater’s Chef of the Year Talks About the Move to Portland From NYC, Fine Dining to Sandwiches

‘Racist Sandwich’ Podcast Leaves Portland

Karen Brooks, Portland’s James Beard-Awarded Restaurant Critic, On Food Criticism in 2017

The Making of a Pastry Chef: Tusk’s Nora Antene

What It's Like to Be Part of an American Cooking Power Couple

Maya Lovelace Says Portland Is The Place to Start a Pop-Up

Meet the Powerhouse Women Running Portland’s Food Scene: Cathy Whims

Sushi Etiquette 101 With Zilla’s Sushi Master

See What It's Really Like to Train to Be a Chef in Paris

Gregory Gourdet Shares Details of Upcoming Portlandia Appearance

Chris Onstad's Job as a Restaurant Critic Launched His Journey to Soda Maker

Chop Butchery's Eric Finley Talks Salami-Stuffing and Bad-Ass Butchers

Portland Meat Collective Founder Camas Davis on the Wild World of Butchery

Colin Howard on Expanding Oso Market's Bar Program

Greg and Gabrielle Denton on Their Upcoming Cookbook

Meet Eater Young Gun Semi-Finalist Nora Antene

Kelley Swenson Talks Angel Face's Lack of Cocktail List

Ken Forkish on Pizza Lines, Charred Crusts, & Bill Cosby

Handsome Pizza's Will Fain on Cart Life, Dough Nerdery, and Pizza Fanatics

Talking Electrostatic Precipitators and Accidental Hires at SE's Cellar Door Coffee

Gabe Rucker on the Le Pigeon Cookbook's Sense of Place

St. Jack's Aaron Barnett Reveals More Expansion Details

Nong Poonsukwattana on Expanding Her KMG Empire

Wy'east Pizza's Squish Durawa on Pizza Cart Life

Lovely's Fifty-Fifty's Sarah Minnick and Jimmy Albee

Dove Vivi's Delane Blackstock (Deep) Dishes on Crust

New Metrovino Chef Victor Deras On His New(ish) Gig

Jason Barwikowski on Woodsman Tavern Menu: Ham Stand, Raw Bar, Oven Take Center Stage