Should Portland Chefs Ditch the Wood-Fired Oven? | Eater Portland
"On Belmont I noticed Bluto’s, a Greek restaurant where artfully stacked wood is part of the decor and a wood-fired grill cooks dishes like skewered lamb, charred broccoli, and charred scallion pork chops; chef Barry Fitzpatrick said the wood fire is crucial to the restaurant’s identity because it gives more flavor and brings different techniques and styles, and though he acknowledged an inevitable impact on neighborhood air quality he said the visible smoke hasn’t triggered pushback and that wood-fired cooking is part of what the city is known for." - Anne Marie Distefano
