Aaron Barnett takes a certain pride in being slow and a little difficult. The St. Jack chef takes three days to make his fluffy, transcendent espelette-pepper pork rinds at his Northwest Portland ...
A bowl of mussels with baguette from St. Jack. Chef Aaron Barnett is opening a new bar, La Moule, built around these mussels, French fries and Belgian beer. (Courtesy of St. Jack) Like most good ideas ...
Chef Aaron Barnett and his team have already cleared out St. Jack's original Southeast Portland location. (The Oregonian) If you ever popped into St. Jack's charming Southeast Clinton Street location ...
In the following interview, conducted shortly before the kick-off of the second annual Feast Portland food festival, Barnett talks about the evolution of St. Jack as well as why he decided to partner ...
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