At Nostrana, The Oregonian’s 2006 Restaurant of the Year, Whims cooks the “ingredient-driven” dishes that your Italian mama would make, should you be lucky enough to have an Italian mama. Her attitude toward cooking is as straightforward as Nostrana’s menu. “Less is more,” she explains. “The quality of the ingredients is super important. Because of the [cuisine’s] simplicity, nothing can be hidden.”
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A bowl of strawberries, some of the first I've seen this year from central California, near where I grew up. Rinsed, sliced, and sugared, they are waiting for challah french toast tomorrow morning. I have been thinking about this since Thursday when the challah came home and I declared, to everyone's confusion, that we were not allowed to eat it.
Read More»By all accounts, the suppertime vibe in Gabriel Rucker’s Le Pigeon restaurant is upbeat and friendly. Due in part to the restaurant’s small footprint and open kitchen, diners are right in the middle of everything that’s going on, naturally fostering a communal feel. “I’m a friendly guy,” says Rucker by way of explaining the good energy, “and I’m right back there, cooking you dinner.”
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