Portland's End of Summer 2025 Food News

It’s time for some news you can really enjoy every morsel of:

A Rave Review for Toya Ramen

Portland is full of ramen restaurants, but a former Eem chef, Colin Yoshimoto, has managed to create a standout version at his restaurant Toya Ramen, which opened last year. His secret is extraordinary noodles, says Oregonian critic Michael Russell. But don’t miss the drinks or the Toya Ramen’s other dishes — like crispy gau gee (a Chinese style dumpling), stir-fried green beans, and miso-flavored eggplant. [Oregonian 🔒]

L’Echelle Has Lived Up to Its Creator’s Legacy

Oregonian critic Michael Russell also delivers high praise for the French bistro L’Echelle, which was chef Naomi Pomeroy’s last venture. Her longtime collaborators turned it into one of the best new restaurants in Portland. Notably, Russell singles out the carrots for particular praise, also recommending the shrimp cocktail, steak au poivre, and “any vegetables.” [Oregonian]

• Added tip: Russell says they’re making some of the city’s best fries: “the edges turn as crisp as a potato chip and the center melts into silky pommes puree.”

Wine Country’s Best Chefs

Oregon wine country now offers great meals — not just great drinks. Portland Monthly gives a run-down of the chefs worth getting to know out at vineyards. [Portland Monthly]

A Rough Cherry Season for Farmers

The Pacific Northwest produced a lot of high-quality cherries this season. But that didn’t add up to a good season for farmers’ pocketbooks. First, migrant workers didn’t come north fearing the Trump administration’s immigration crackdown, and then grocery stores set the prices too high for consumers given the healthy supply. [OPB]