image via Clarklewis
One of my favorite places to eat in Portland just got a real nice review in The Oregonian. Two years ago, my good friend Dolan Lane took over Executive Chef duties for Clarklewis.
"Lane takes an array of basic ideas and repeatedly reimagines them on a shape-shifting menu. Pacific black cod might appear in a woodsy nettle brodo, or paired with a roasted fennel bulb whose layers reflect the fish's muscle structure, but either style captures and builds on the cod's glutinous, satiny texture." - David Sarasohn
If you haven't been (or haven't been in a while), I heartily encourage you to check it out! Congrats Do'!