Gabriel Rucker, the Portland chef WW called the most talented of his generation, plans to open a third restaurant this year. And as you might expect by now, he doesn't plan to repeat himself. Rucker's ...

It's no coincidence that Portland, Oregon's restaurant scene started to get serious national attention around the same time chef Gabriel Rucker's Le Pigeon opened in 2006, and now, in his first ...

Chef Gabriel Rucker, the award-winning chef and main creative force behind Portland's Le Pigeon restaurant — which serves such items as foie gras johnny cake and beef cheek bourguignon — has ...

The idea for the burger “happened in a flash,” Rucker says. He was inspired by elements from fast food burgers like the ciabatta buns he had at Jack in the Box and the square patties at Wendy’s. There ...

PORTLAND, Ore. (KOIN) — The award-winning Portland restaurant Le Pigeon will soon eliminate tips, following in the footsteps of many of the nation’s top eateries. Le Pigeon Co-owners Gabriel Rucker ...

Both cook in tiny storefronts in scruffy neighborhoods, and nothing suggests what waits inside: gems of personal expression polished with dynamic food. Their kitchen's guts are exposed as they work ...

It's a few hours before the start of dinner service at Le Pigeon last Thursday and the restaurant is already packed, each chair filled with someone talking, laughing or wolfing down a slice of pizza ...

Le Pigeon is Portland. It's the image in my head when somebody asks what a "Portland" restaurant is and what it can be—not twee or self-indulgent, but personal in a way places in bigger cities can ...

This is what chef Gabriel Rucker of Le Pigeon calls an “F You” recipe. Well, sort of. The tête de veau (calf’s head terrine made from a whole veal head) in Rucker’s new book Le Pigeon is the ...

Due to the richness of this dish, we like to serve these leeks with a lean piece of pork or a nice lamb T-bone. It is also a great pasta substitute for that gluten-free friend you have. Cut the leeks ...