Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
Page 9
Page 10
Page 11
Page 12
Page 13
Page 14
Page 15
Page 16
Page 17
Page 18
Page 19
Page 20
Page 21
Page 22
Page 23
Page 24
Page 25
Page 26
Page 27
Page 28
Page 29
Page 30
Page 31
Page 32
Page 33
Page 34
Page 35
Page 36
Page 37
Page 38
Page 39
Page 40
Page 41
Page 42
Page 43
Page 44
Page 45
Page 46
Page 47
Page 48
Page 49
Page 50
Page 51
Page 52
Page 53
Page 54
Page 55
Page 56
Page 57
Page 58
Page 59
Page 60
Page 61
Page 62
Page 63
Page 64
Page 65
Page 66
Page 67
Page 68
Page 69
Page 70
Page 71
Page 72
Page 73
Page 74
Page 75
Page 76
Page 77
Page 78
Page 79
Page 80
Page 81
Page 82
Page 83
Page 84
Page 85
Page 86
Page 87
Page 88
Page 89
Page 90
Page 91
Page 92
Page 93
Page 94
Page 95
Page 96
Page 97
Page 98
Page 99
Page 100
56 p o r t l a n d monthly magazine Hungry EyE led red onion and cilantro leaves theres ut- ter harmony of flavor and texture. A little sweet a little crunchy and really delicious a server says. How was everything Paige asks when we leave. It was just what you dream of when you order an open-faced tunafish sandwich from a James Beard Award Best New Restau- rant nominee a masterpiece of a nine-dol- lar lunch. they Sell SeaShellS OK we just had the Brown Butter Lob- ster Roll says a smiling young man sitting at Eventides massive poured-concrete bar. length of the room. Cooks work the line with crisp economical movements sepa- rated from diners by perfectly stacked white bowls black slate trays and wooden boards. A lot of black T-shirts tattoos and bandan- as back here. T heres Albacore Tuna Crudo on the menuChris Gould is an estab- lished raw seafood acebut we go instead for the Confit Tuna Crostini which arrives on a slate rectangle. Its an oval slice of grilled bread topped with crme frache delicately spiked with bright orange flavor and large silky flakes of impossibly tender tuna. Garnished with a few slivers of pick- InStant ClaSSIC Its nearly 2 p.m. on a drizzly Saturday afternoon but lunch hour is still in full swing at Central Provisions on Fore Street. Every seat is taken and many of these seats are already promised to other people wait- ing for them. The serenely lovely Paige Gould who owns the restaurant with her chef-husband Chris greets each arrival with a hospitable sincerity that tames cha- os and impatience. The place looks terrific with brick walls wide-plank wood floors and a wood-topped bar set with cotton dishcloth napkins and Mason jelly jars for water. The narrow open kitchen runs behind the bar most of the