Open Gourmet’s November issue, turn to page 28 and welcome to Portland’s “smoking-hot” restaurant scene. The article recognized several acclaimed Portland restaurants – Sel Gris, Le Pigeon, Beast, Screen Door, The Country Cat, Pok Pok – but Jack Yoss, Executive Chef of Ten 01, opened the article with a bang. One highlight – author Jessica Maxwell describes Jack’s roasted sea scallops with chorizo and peppers as one of the most delicious dishes she’s had!

We had a wonderful time working with editor Joceyln Zuckerman who assigned the story to Jessica and offering our two cents on who would be fantastic to include in the piece. Congrats to all the Portland culinary artists who continue to shine the light on the exciting scene here. ~ Lisa

Check out the article below:

Ten 01 in Gourmet

Last week, Janet Filips, editor of The Oregonian’s Downtown Monthly, featured Ten 01 in its monthly fresh sheet. In it, she highlights the corn-bisque with Oregon crab, garnished with lemon crème fraîche and Willamette Valley chives (“M-m-m, ooh” as she put it) and Ten 01’s three course power lunch that caters to the busy professional who can now escape the office and enjoy a satisfying 30-minute, sit down lunch. Janet turned the spot light onto Ten 01’s executive chef, Jack Yoss who came to Ten 01 from LA’s chic W hotel and eight years at Wolfgang Puck’s San Francisco hot spot, Postrio, behind him.

Ten 01 in Downtown Monthly