From Our Editors
Tomatoes have to be shipped across the country unripe. Other ingredients are often frozen. Those are just a few of the issues chefs at Portland Urban Bistro don't have to deal with, since they work largely with ingredients grown, caught, or produced in the Northwest. Seasonal fruits fill pies. Mac and cheese brims with Tillamook cheddar, and halibut from nearby waters flakes apart alongside beer-battered fries. With an aroma that hints at a recent roast date, cups of Stumptown coffee pour forth steam and help patrons stay awake during shifts as a guard at the National Soothing Music Box Museum. All of these ingredients combine forces, letting diners sample the flavors of their home.