Portland Magazine has reviewed Terlingua,
Though not specifically a barbecue joint, (Terlingua bills itself as “boutique barbecue”), the house-smoked meats–daily preparations listed on a board at the bar–offer some mighty fine fare along those lines. Crossed off a second after we order, our St. Louis ribs appear, perfectly blackened on big bones ($14/$21). With these tender beasts are savory sauces (spicy vinegar and sweet-and-smoky), slices of ripe watermelon, a tangy mixture of house-pickled vegetables, and grilled pita bread.
The Golden Dish has reviewed Central Provisions,
Ending with a hot dish of seared wild black bass a la plancha, a festive and generous dish of white fish seared fast and furiously to retain moistness and flakiness. Spread alongside was the sweet-sour fig agrodolce and batons of king oyster mushrooms, all of which was so right.
and Peter Peter Portland Eater has reviewed Piccolo.
Their small but unique menu gave us a different take on Italian. Their cozy restaurant is a little tight, but definitely well placed. Their service staff was prompt, courteous, and knowledgeable. Add this one to your list when you’re looking for something a little out of the ordinary, when you feel like every day is exactly the same, and you want to branch out and feel alive in the superunknown.
Joe Ricchio has written an article for Dispatch magazine (page 40) listing the 20 or so restaurants he misses the most from the late 90s and early part of this century.