Andrea Damewood

1 month ago | portlandmercury.com | Andrea Damewood

Just like a sourdough starter under a cloth, some of the best baked goods in Portland are bubbling away behind the scenes, out of the spotlight. For many bakers, offering subscription or pop-up based carbs is the perfect way to balance work with having a life, and single-handedly reign over quality control. Word spreads via Instagram and word-of-mouth: Kir Jensen, she of the beloved former Sugar Cube, is back selling pies! Starter Bread’s polenta loaf and double cocoa rye cookie are...

1 month ago | portlandmercury.com | Andrea Damewood

Sitting on the back patio at the new 82 Acres on a lovely warm evening, I couldn’t help but think of the four delightful restaurants that tried to make it work in this very same spot on Southeast Clinton. In 2011, Block’s Café opened, then closed; followed by the beloved Tuscan ristorante, Burrasca; and most recently, the high-end prix fixe Quaintrelle.  While 82 Acres and Quaintrelle share the same ownership, I still hope they smudged or otherwise de-jujued the kitchen.

1 month ago | portlandmercury.com | Andrea Damewood

Inside a very small sushi restaurant on an unremarkable downtown block, big things are happening.  Hamono Sushi has been tucked away on SW 9th, just around the corner from Nordstrom, since 2021. But until last fall, it was merely one of the many sushi-ramen-bento-yada-yada spots you find yourself at when you’re hungry and downtown.

2 months ago | portlandmercury.com | Andrea Damewood

Portland needs a Medieval Times. Like, what city would get MORE into the idea of swigging ale, chomping a turkey leg, and watching people joust in period specific costumes? Feels right up our alley. That being said, there are plenty of super fun options to eat a fine meal while watching a show—be it comedy, jazz, or just a good movie. There may not be any performative horsemanship, but drag queens doing death drops is a lot more fun anyway.

Mar 24, 2025 | portlandmercury.com | Andrea Damewood

Jeffrey Kimā€™s sashimi bowls are perhaps the least flashy in townā€”but for good reason. The lunchtime bowls at his Aji Fish Butchery are composed of sliced, dry-aged sashimi topped with only maldon flake salt, simply dressed salad greens, and white rice. Thatā€™s it. And thatā€™s all it needs to be.