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