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 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116 Page 117 Page 118 Page 119 Page 120 Page 121 Page 122 Page 123 Page 124 Page 125 Page 126 Page 127 Page 128 Page 129 Page 130 Page 131 Page 132 Page 133 Page 134 Page 135 Page 136 Page 137 Page 138 Page 139 Page 140Suitable for framing: Beautifully plated dishes pair well with unique art at Drifter’sWife. s e p t e m b e r 2 0 1 6 1 0 1 Hungry EyE from left: courtesy drifters wife; sean kruger Gallery Gourmet restaurateurs define their style with distinctive works of art. By clairE z. cramEr W HEN WE DINE out, atmo- sphere is part of the experi- ence as much as the food. This is particularly true downtown in Portland, where we think of ourselves as an artsy town. Our memories of beloved bygone spots are tied up in the surroundings as much as the food. Brunch at the old Café Uffa on State Street meant the long, Modigliani-madonna faces of local painter Nance Parker’s color- ful portraits gazing down upon us. And remember the velvet Elvises and flying pigs at Uncle Billy’s? Today, some restaurants, includ- ing the Blue Spoon and Local 188, use their walls as art galleries, featuring a single artist with works for sale for a period of weeks. Most just hang the art they love. OASIS The no-longer-secret getaway for a serene glass of wine and tasty snack on Washing- ton Avenue is the Drifter’s Wife. Opened last year as a natural wine shop by owners Peter and Orenda Hale, it was reconfigured this year into a wine bar with wine shop at the back. It’s been featured in Food + Wine, and Bon Appetit just named it to this year’s list of 50 Best New Restaurants. The wine bar is spotless and spare, with butcher-block and marble-topped tables and white walls punctuated by a set of framed, dreamy, abstract prints. “The artist, Kumi Korf, is a longtime friend of Orenda’s,” says Peter Hale. “They just seemed to fit.” And they really do fit with the few other carefully chosen accents in the long, natu- rally lit room, such as the pointy mother-in- law’s-tongues plant and an antique mirror. Chef Ben Jackson’s simple, seasonal dishes are the perfect complement. A salad pairs pieces of cooked bluefish with green beans and cherry tomatoes all held togeth- er by a bright poblano chile crème fraîche dressing. You can find unusual wines from around the world by the glass for up to $15 per glass. There’s no getting around the name Drifter’s Wife–especially since both Hales are almost always on hand. “It’s the title of a J.J. Cale song,” explains Alexis, our server. MINOAN TREASURE “That image [a striking fresco depicting a young fisherman holding clusters of fresh- caught fish in each hand dominating a wall in Emilitsa’s dining room] is from the Pal-