clock menu more-arrow no yes

Filed under:

Boulevard Kitchen and Oyster Bar Coming to Vancouver; Charcuterie in Portland

Welcome back to CascadiaWire, covering the latest restaurant news from up-and-down the Pacific Northwest corridor.

laurelhurstmark1000.jpg

Charcuterie at Portland's Laurelhurst Market. [Photo: Avila/EPDX]

VANCOUVER—It's been a celebratory carnivorous cavalcade across the Eater network this week. Here in Vancouver we've checked out the city's best barbecue in Eater scenes, learned about Shirakawa's authentic Japanese $100 wagyu steaks, mapped the city's 21 Most Iconic Meat Dishes and much, much more. Dive on into our Five Days of Meat—don't forget your toothpick. [EVAN]

PORTLAND— Portland is a town that loves its charcuterie, so for The Five Days of Meat, Eater PDX toured a series of plates around town. Check out the 12 preparations that span two boards at Paley's Place, the diverse offerings (including a Scotch egg) at Little Bird Bistro, and plates from two local meat icons: The supremely porky Olympic Provisions and the pate-filled butcher's counter at Laurelhurst Market. [EPDX]

VANCOUVER—It's the restaurant that everyone can't wait to check out—chef Alex Chen's Boulevard Kitchen and Oyster Bar. Before its opening in a few weeks time, we reveal the full menu. And, if it's a meal with a view that you're looking for then there can be nothing better than floating through the clouds between Whistler and Blackcomb mountains on the Peak2Peak Gondola for a special Bearfoot Bistro dinner. [EVAN]

PORTLANDFarang, the full-length feature documentary about Pok Pok's Andy Ricker, is now available to stream online. To accompany the release, Portland Monthly's Karen Brooks offers an essay about why Ricker "has always been destined for greatness," writing that the opening of Portland's now-iconic Pok Pok represented a newfound "food-first, come as you are, I did it my way attitude." [-EN-]
· All CascadiaWire Coverage [-ESEA-]

Sign up for the newsletter Sign up for the Eater Seattle newsletter

The freshest news from the local food world