Michelin-Starred Restaurant Alumni Will Tackle ‘First Generation American Food’ at This Incoming Portland Spot

While Jolyn Chen was in college, working at the Cheesecake Factory, she would get home after a shift around midnight; without fail, her father would be waiting for her. She’d pull an order of pasta and a slice of cheesecake out of a bag, and the two of them would sit and snack, sipping Folgers coffee and talking about life. “It was such a sacred time; the world, my mom included, was asleep,” Chen writes in a Substack post. “It felt very much like two kids, with our guards down, secretly eating cheesecake together, late at night, when we’re not supposed to.” If her mother woke up, her father

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