The New York Times’ obsession with all things Portland continues.

The Moment blog today takes a Culinary Voyage | Portland, Oregon.

An excerpt:

Fair trade coffee. Biodynamic wine bars. A community garden on every other corner. Selmeliers (trans: salt connoiseurs [sic]). The locavore dining scene in Portland, Ore., can feel a little exhausting and earnest to the out-of-towner, even one from Williamsburg, Brooklyn — the land of house-made pickles and grass-fed butchers. The thing is, the food is that good, and the prices cheap. Here, a few highlights from the city’s ever-expanding culinary utopia.

A new restaurant, Ned Ludd, gets written up – they call their cooking style “Portland Euro.”

Clyde Common (one of my favorites) gets a mention: Bearded boys and kaffiyeh-wearing girls belly up to the bar to sample the artisanal cocktails like an Ace Gibson.

Biwa is lauded as an Izakaya-style restaurant (think Japanese pub food) that can satisfy both the seaweed-eating vegetarian and the carnivore.

Even the shops New Seasons and the Meadow get a mention.

It’s really astonishing; you’d think they’d maybe get tired of Portland by now.

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4. Culinary road to Portland, in the Oakland Tribune
5. Portland 5-page barista application makes the New York Times