623221 Thu May 28 08:14:51 -0700 2009 4 4 Pacific Northwest 0 4721684 There have been a lot of posts about Portland's most worthy restaurants, but I am curious to hear what people think about who are Portlands newest boldest chefs. Chefs who are creating a new taste for Portland. Who is pushing the boundaries? Thu May 28 08:14:51 -0700 2009 205997 alexa52 1 4722187 5 yard penalty. Illegal use of apostrophe. Repeat 1st down. Thu May 28 10:47:06 -0700 2009 4721684 185317 Kazy Ctn 2 4722340 It was early. Thu May 28 11:27:08 -0700 2009 4722187 205997 alexa52 2 4722417 Easy now!! food is the topic, not writing. Back to the subject! What about Gabriel Rucker of Le Pigeon, who was named by the Oregonian as “the Rising Star of 2007” with his creative, edgy take on French food Thu May 28 11:49:24 -0700 2009 4722187 323729 workforfoodpdx 1 4732236 The two most recent award winners were Naomi Pomery of Beast (Best New Chefs -- Food & Wine) and Cathy Whims of Nostrana (nominated for Best Chef Northwest -- James Beard Foundation). A couple of other chefs come to mind when I think bold new taste. One is Janis Martin at Tanuki, the other Andy Ricker at Pok Pok. Both are digging deep into the well of flavors from Asia and presenting them to a Western audience. A Japanese restaurant with no sushi or teriyaki! A Thai restaurant with no pad thai! It's taken Portland a while to get used to these ideas but they've succeeded in getting the dining public to understand that there's much much more out there in their respective cuisine. None of these chefs are new, per se, but they're certainly pushing boundaries. Some of the most innovative stuff is coming from the cocktail scene, too, and while there are many bars making excellent cocktails, both classic and unique, I think that a special nod has to go to Teardrop Lounge for creating and using their own line of bitters & tinctures on a massive scale. Mon Jun 01 08:33:23 -0700 2009 4721684 50350 SauceSupreme