Coq au vin’s great, but why not fry it, or chicken-fry a trout, or make a seven-layer dip with Russian ingredients? Portlanders are frequenting restaurants that have strong culinary heritage but also make the food their own.
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Correction: March 18, 2016 An earlier version misstated the ethnic heritage of the chef of Kachka, which is Belarusian. It also stated incorrectly that it has more than 50 vodka infusions. The restaurant has more than 50 vodkas, including house-infused ones.
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