It’s no secret that Nong Poonsukwattana makes a mean Thai-style chicken and rice, but I wasn’t prepared for just how sensational (and swoon-worthy) it would actually be. Maybe there was something in the chilly Portland air, but I swear, chicken and rice never tasted so damn good!
Voodoo might make Portland’s most famous doughnuts, but Blue Star fries its finest!
As soon as we pulled ourselves out of bed on our first morning in Portland, my travelmates and I made a beeline for Micah & Katie Camden’s doughnut shop. Awash in natural light and staffed by friendly folks, Blue Star was every bit as splendid as I had been told.
The doughnuts here are made from scratch throughout the day using a classic French brioche recipe and well-sourced ingredients. Head pastry chef Stephanie Donlan brings together bread flour from Shepherds Grain, cage-free eggs from Stiebrs Farms, whole milk from Sunshine Dairy, and European-style butter from Larsen’s Creamery for her recipe. The fruits used in the fillings and glazes are organic, while the oil is made from rice.
Blue Star’s uncompromising craft, commitment, and care makes for some really, really amazing doughnuts.
As soon as the airplane landed on Portland soil, Nastassia and I hailed a cab and high-tailed it to Pok Pok. Even on this unseasonably wet and chilly night, the crowds were out in full force for Chef Andy Ricker’s critically acclaimed Thai fare; we were in for an hour-plus long wait.
Opened in 2005, Pok Pok specializes in northern Thai and Southeast Asian cuisine, serving dishes that that are typically found in pubs, homes, and on the streets, according to the restaurant’s website. “We do not make fusion food here; everything has been researched, eaten, and/or prepared in the country of its origin prior to being put on the Pok Pok menu.”
Once we were finally seated, Nastassia and I landed a table in the covered portion of the restaurant. It would’ve been a bone-chilling feast otherwise! Fun fact: The building in which Pok Pok is housed was the chef’s former residence.