Chef Crush

PATRICK and JUSTIN @ 50 Plates (503) 228-5050
333 NW 13th Avenue, Portland, Oregon, 97209

Why they’re dreamy:
Cutesy little “sammies” like the Roscoe’s- crispy fried chicken on a waffle with coffee maple drizzle- or the Lousy Hunter, fried green tomatoes, goat cheese, and relish…Perfect for taking the edge off your hunger while you scan the massive menu and devise a plan of attack. We recommend fortifying your strength with dirty rice beignets or comfy classics like mac ‘n’ cheese and chicken pot pie. You’re going to need the energy for flirting with these two hotties on your way out…

Brandon @ Yakuza (503) 450-0893
5411 NE 30th Avenue, Portland, Oregon, 97211

Why he’s dreamy:
Completely unexpected salads like a recent spaghetti squash panzanella with ume-inflected dressing, not to mention flawless sashimi (kampachi + fresh ginger = YUM!). Delicious grilled morsels, sleek environs, and a charming staff only add to the crushtastic splendor. We could develop a serious love affair with this place…

RYAN @ Pause (971) 230-0705
5101 N Interstate Avenue, Portland, Oregon, 97217

Why he’s dreamy:
It’s all about the ground-daily, house-made burgers and sliders, available into the wee hours of the night from this tattooed cutie’s kitchen. Surprisingly fresh salads and soups, vegetarian options, nicely-presented sandwiches- it’s really, really good bar food, which goes well with the perfect whiskey sours. And cheers to whoever came up with the $7 Everyday Special (2 sliders and a beer) for easing the crunch of our current financial crisis.

KENNY @ Bluehour (503) 226-3394
250 NW 13th Avenue, Portland, Oregon, 97209

Why he’s dreamy:
One word. Fondue. Oh yeah, the rest of the menu is downright amazing, and this is one of the grande dames of Portland’s ubercool restaurant scene, and happy hour is a swanky affair, and gosh the staff is good-looking, and blah blah blah…But make no mistake, it’s the ooey gooey cheesy goodness that makes us swoon and blush whenever this cutie is in view. It’s fondue, fercryinoutloud, who doesn’t love the dip ‘n’ twirl?

SAM @ Ciao Vito (503) 282-5522
2203 NE Alberta, Portland, Oregon, 97211

Why he’s dreamy:
Really, really good fried meatballs. And linguine with clam sauce. And sugo of pork. And duck confit. In fact, most of the menu is crush-inducing. But this handsome gent’s meaty mouthfuls of beef, pork, and veal are what keeps us coming back for more. Plus, the place has an effortless sleek/sexy vibe that’s welcoming not intimidating and definitely puts us in the mood…For food!

KYLE @ Serratto (503) 221-1195
2112 NW Kearney Street, Portland, Oregon, 97210

Why he’s dreamy:
The wild boar tagliatelle is as crushable as ever, and the roasted Muscovy duck breast is bite after bite of melt-in-your-mouth deliciousness. Simple dishes don’t suffer neglect though, as this cutie and his kitchen compatriots churn out the perfect juicy burger and crisp, stone-oven baked pizzas that satisfy even the pickiest of eaters. Warm, comfy decor, a generous happy hour menu, and the big open kitchen make this one of our favorite chef crush destinations.

So there is this adorable chef named Jackson who makes super yummy pizettas and other tasty morsels at Olea (503-274-0800, 1338 NW Hoyt, Portland, Oregon, 97209), and CG1 got a fantastic picture of him holding up a ready-to-be-fired masterpiece…Unfortunately, she is still learning how to use her spiffy new camera and accidentally re-formatted the memory card, erasing his photo. *sigh* We suppose there could be worse things than having an excuse to dine on delectables while crushing on a whole kitchen full of cuties, so rest assured we’ll try again soon…

BEN and AARON @ 23Hoyt (503) 445-7400
529 NW 23rd Avenue @ Hoyt Street, Portland, Oregon, 97210

Why they’re dreamy:
The seared sea scallops appetizer with butternut squash puree, sauteéd chantrelles and brown butter-caper vinaigrette actually makes a perfectly-sized light entree, especially when paired with a happy hour deal or two. It’s nice to eat (and drink!) like a princess, especially on a (volunteer) blogger’s salary, so we appreciate being able to mix and match off both menus. And of course if we feel like splurging, there’s always the trout with grilled baby octopus, mint, capers, olives, tomato, preserved lemon and olive oil potatoes…

Also, we have to mention that Aaron has been our most requested chef crush ever, with a total of five different readers taking the time to suggest we crush him. Must be quite the Casanova, hmm? *wink* You gals can lay off already…We got him for you, ok? Hehehe!

JENN @ Lincoln (503) 288-6200
3808 N. Williams #127, Portland, Oregon, 97227

Why she’s dreamy:
We love the baked hen eggs with cream, cerignola olives, and herbed breadcrumbs for their satisfying simplicity. Butter-braised sturgeon with vermouth and heirloom shell beans makes a perfect Autumn entree- sturdy and strong, yet surprisingly smooth…Just the way this chef crush directs the action in her open kitchen. Chicks rule!

LUKE @ Clyde Common (503) 228-3333
1014 SW Stark Street, Portland, Oregon, 97205

Why he’s dreamy:
Tagliatelle with spring onions, morel and king oyster mushrooms, chard, and grana padano is a down-to-earth delight, and we love the combination of seared scallop with grilled beef tongue, fennel, and green goddess. The marinated octopus, blood sausage, potato, orange, and oregano appetizer is sassy and surprising, just the way we love a cool chef.

P.S. We really hope we didn’t get his name wrong. Our notes are a little difficult to read due to the *ahem* effectiveness and efficiency of the crushable-in-their-own-right bartenders and their dee-lish alcoholic concoctions. *sheepish grin* Feel free to correct us if we’re tipsy, errrr, mistaken…