cuisine

The urge to make the most of Oregon’s wellspring of seasonal foods isn’t limited to the regional style that developed in response to the Pacific Northwest’s year-round bounty. It cuts across all cuisines and price tiers, treating diners to a variety of culinary delights.

Forget spongy dinner rolls and stodgy pats of butter. Bright, unique items—some in imaginative shapes and flavors—are filling up the bread basket these days.

Your new place is all set to open but there’s one hitch and it’s a big one: you can’t get a full liquor license. That’s not stopping some creative operators.