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Adam Lindsley

Adam Lindsley

Pacific Northwest Contributor

Certified Pizza Fiend (CPF)

Adam Lindsley is a Pacific Northwest-based writer, musician, and the author of the pizza blog, This Is Pizza. Besides Serious Eats, he has written for The Oregonian and Seattle Pulp. You can follow him at @ThisIsPizza on Twitter. He will do just about anything for a good doughnut, Belgian-style beer, or taco, with an almost total disregard for the consequences.

  • Website
  • Location: Portland, OR
  • Favorite foods: Pizza, burgers, doughnuts, Mexican, Tex-Mex, craft beer
  • Last bite on earth: A slice of Chris Bianco's Margherita, a slice of soppressata & basil from Ken's Artisan Pizza, and a plain round slice from Di Fara. Wash it down with a Henry Weinhard's root beer and I'll take a take a dirt nap with a smile.

Pumpkin Spice Latte Showdown: Starbucks vs. McDonald's

Starbucks has sold over 200 million of their pumpkin spice latte over the past decade. But the coffee behemoth's competition just got a little stiffer, with America's biggest fast-food chain, McDonald's, getting in on the action with a pumpkin spice latte of its own. If that's not grounds for a head-to-head comparison, I don't know what is. More

Hangover Helper: Spoonbread-Stuffed Chile Relleno and Brisket Nachos at Trigger in Portland, OR

For a slow day at the office made even slower as a result of hitting the sauce a little fervently the night before (hey, no one's judging anyone here), a hearty bite of Tex-Mex is just what the doctor ordered. And it's what you'll order, too, if you find yourself in a similar predicament and manage to make your way to the doors of Trigger, the newest place in Portland to procure that soul-pleasing marriage of Texas and Mexican comfort food. More

Starbucks vs. Peet's: Which is the Best Pumpkin Spice Latte?

There is a certain contingent of people who, like those individuals ready to pounce outside drugstores and supermarkets the instant Cadbury Eggs hit the shelves in the weeks preceding Easter, wait patiently year-round for the autumnal arrival of the pumpkin spiced drinks at coffee houses across the nation. These established lovers of seasonal sips already have their favorites, but for those who don't often order these kinds of drinks, a throwdown is in order! Which pumpkin latte is best? And what are the differences, anyway? More

You Get What You Pay for at Portland Penny Diner in Portland, OR

With regard to comparing this burger with one from In-N-Out, I think an In-N-Out burger is worth much more than they charge for it; it's a major steal at that low price point. Conversely, there are some $15 burgers in Portland that I'd never choose over a Double Double. In the case of this particular burger at Portland Penny Diner, I feel the cost of ingredients and total satisfaction is about $6.95 worth. Whereas a Double Double Animal Style is worth more than $6.95, in my opinion.

Returning to the Burger's Essence at Grain & Gristle in Portland, OR

Ah, thought that might be the case. Anyway, I'm long overdue to get back to G&G to try this. That's the problem with restaurants in a different quadrant of the city from where I live: I never get to them as often as I should!

Returning to the Burger's Essence at Grain & Gristle in Portland, OR

Great review, Nathan! Glad to see someone's picking up the slack in the Portland burger scene. (*tugs at collar nervously*)

Nice to see that Grain & Gristle's burger has improved from the restaurant's early days. Back then it had a really bizarre, unpleasant flavor to it, and different toppings if I remember correctly. The version you had looks fantastic.

Speaking of toppings, under Short Order you mention "innovative toppings," but I only see lettuce, cheese, and pickles. Typo?

The Pimento Double Cheeseburger from Trifecta Tavern + Bakery, One of Portland's Best Burgers

@asterik: I really want to try the rest of the menu as well as some of the cocktails, which I've heard multiple times now are uniformly excellent.

The Pimento Double Cheeseburger from Trifecta Tavern + Bakery, One of Portland's Best Burgers

@Lorenzo: I feel sad for anyone who hasn't had the pleasure of eating pimento cheese, but I would assume at least chefs know about it. And if so, they'd know it kicks cheddar in the ass when it comes to what tastes better on a burger.

You're right that this isn't really pimento cheese, because it uses Calabrian chilies instead of pimentos. But it does taste pretty darn close to the versions I've eaten over the years. And from what I can tell, plenty of authentic recipes use aged (i.e. sharp) cheddar, and aioli isn't really that far a stretch from mayonnaise.

Better No-Knead Bread

I also had issues with the dough refusing to rise after a 3-day cold ferment in the fridge. After 8 hours of very little increase in size, it was midnight and I had to pop it in the oven, and the result had a fairly dense crumb (though not the "cakelike" crumb someone described upthread). On the off chance you're reading this, Kenji, any thoughts on why this keeps happening to people?

Kimchi Relish and Pork Belly Make for a Decadent Burger Under $10 at Ate-Oh-Ate in Portland

@zorazen: It's funny you mention the Row Burger, because I ordered it about a year ago for lunch on the weekend, and I don't know if they had a new guy in the kitchen or what, but it was one of the two worst burgers I've had in Portland (the absolute worst being half a block away at the now-defunct Burgatroyd). People have told me it was likely a fluke, so hopefully I'll get around to trying it again sometime.

Chain Reaction: Boardwalk Fresh Burgers & Fries

Wow, just tried the Boardwalk Burgers & Fries in Gresham, Oregon, today and the burger could not have been more different from the ones you're describing here, Todd. The patties were ultra-thin, bland, and a little gritty. No crust whatsoever. Either things have drastically changed for this chain since 2012, or the quality at the various locations varies WILDLY.

They're still serving an assload of fries, though, even with the medium-sized order.

Cider Doughnuts

Made these today, followed the recipe to a T, and unfortunately...they're quite bland. No apple flavor/scent whatsoever. They do LOOK amazing, though. I would suggest at least quadrupling the amount of apple cider and doubling the spices in the flour mixture.

Though I was displeased with the results, I am glad it gave me the chance to make doughnuts for the first time. Now I'm more confident to try new recipes!

A Day in the Life: Robyn Lee, Staff Photographer and Editor, A Hamburger Today

This is some kind of wonderful.

Stewed Taco Perfection at Guisados in LA's Boyle Heights

FYI, anyone coming to Portland can get guisados very similar to these at Mi Mero Mole.

8 Deliciously Weird Beers We Tried at the Oregon Brewers Festival

@brymadison05: I myself haven't made it out to Old Market yet, but you can bet after trying Dilution of Grandeur I will now!

Welcome Erin Jackson, AHT's New Contributing Editor

Sugar Rush: Strawberry Tart at Ken's Artisan Bakery, Portland

Love these photos. But then I pretty much love red in any photo.

Cereal Eats: If You Could Bring Back One Discontinued Cereal...

S'mores Grahams/S'mores Crunch. I can still taste it in the furthest caverns of my memory. Would it live up to my expectations if it were to find a re-release? Probably not. But I'm willing to risk setting my nostalgia on fire to find out.

Canby, OR: Good Days and Bad Days at Frack Burger

@Erin: I think we need to get Robyn on some accompanying artwork, stat.

Hot Stuff: Agrarian's Cherry Cherry Bomb Bon Soda

Ha, would be glad too, although I'm happy to get a beer, too. Are you going to this year's Fruit Fest?

Daily Slice: Baby Doll Pizza, Portland, Oregon

Finally tried it. You're right, Jim, the sauce is what really makes this pizza. Best NY-style pizza in Portland, no question.

Hangover Helper: Corncakes and Honey Pie at Sweedeedee in Portland, OR

@pigeonheart: Thanks for the link to that recipe. I'm going to have to bake that sometime to see if it tastes like Sweedeedee's.

Hot Stuff: Agrarian's Cherry Cherry Bomb Bon Soda

Brian, super excited to see you on Serious Eats. Are you going to be writing more for us in the future?

We Raise Our Glass to Managing Editor Carey Jones!

I'm sorry we never met in person, Carey, but best of luck to you with your writing! If I may ask, what kind of writing are you pursuing?

Staff Picks: Our Favorite Doughnuts

Far and away the best maple bar you will ever eat comes from the Cottage Bakery in Long Beach, Washington. One of these days I'll write about it.

The Pear Delicatessen, A Soda Mecca in Seattle

Dang, wish I'd known about this place back when I was reviewing soda. Nice find!

We Try Cinnabon's Limited-Edition Oreo Mint Chillatta

@PommeDG: It was a mix of both ice and sweet cream dairy mix. Haven't tried any of the other creamy chillattas to compare, so there's a chance my server screwed up (although without ice cream--or at least some kind of semi-frozen dairy mix--to help solidify the drink, it wouldn't have been any thicker with more liquid dairy mix and no ice).

Staff Picks: Favorite Fancy-Pants Burgers

@RealMenJulienne: Aw, thanks. Now if only I could get the rest of my photos to look as good as that one...