12-20-2019 | Liquor.com
12-20-2019 | Liquor.com
11-26-2019 | Portland Monthly
11-14-2019 | DatingExperts.com
10-23-2019 | Forbes.com
09-06-2019 | OpenTable
09-03-2019 | KPTV More Good Day Oregon
07-18-2019 | KGW Tonight with Cassidy
06-18-2019 | Maxim
06-14-2019 | KATU AM Northwest
04-25-2019 | Imbibe Liquid Culture
The bittersweet Negroni is so fiercely loved around the globe that it can now be found in a range of guises, including in food.
03-28-2019 | Hoodline
Want the scoop on Portland's buzziest local spots? We took a data-driven look at the question, using Yelp to deduce which local businesses have been on the tips of diners' tongues this month.
02-19-2019 | Eater Portland
The eclectically decorated Italian restaurant Il Solito will pay homage to the most romantic kiss in cinematic history…
01-31-2019 | Open Table
A favorite vintage cocktail of lead bartender Nathan Elliot is the classy Boulevardier. this teasing twist on a classic Negroni is made with Basil Hayden, Campari, Cocchi Storico vermouth di Torino, subbing whiskey for gin.
12-27-2018 | KGW Tonight with Cassidy
Prosecco is the best-selling sparkling wine in the world and you can try it in fun cocktails at Il Solito on New Year's Eve.
12-23-2018 | Food Network
"When making any sort of cut-out cookies, freeze them and bake them frozen to help keep their shape," says Alisha Falkenstein, pastry chef at Il Solito in Portland, Or.
12-19-2018 | Eater Portland
Chef Matt Sigler gained attention for his comforting pastas since this expansive classic Italian joint opened its doors in April, but the chef serves a killer, underrated breakfast.
11-30-2018 | Forbes
The Herb Garden is a mocktail with intricate flavors—bite of red onion, spiciness of coriander, tart acidity of lemon, the bitterness of fennel—plus Seedlip non-alcoholic spirit. Available at Il Solito in Portland, Oregon.
11-06-2018 | Imbibe Liquid Culture
We explore how fizzy Italian wine Lambrusco got its groove back, and this Lambrusco cocktail is the perfect option for brunch. “It’s somewhere between a French 75 and a Mimosa,” says Bryan Galligos, bartender at Il Solito. “Plus, Lambrusco is delicious and more people should drink it.” No argument there.
09-26-2018 | Open Table
“I opt for the humble cremini mushroom to lend an earthy, umami flavor and meaty texture to my braised chicken thigh Marsala. Pan sautéing is one of my favorite ways to get flavor and texture out of mushrooms.”
08-23-2018 | MORE GOOD DAY OREGON
Chef Matt Sigler of the downtown Italian hotspot Il Solito is known for his plates of pasta perfection. MORE’s Molly Riehl invited Chef Matt into her kitchen to teach her out to make homemade, hand-rolled pasta that you can make at home.
07-18-2018 | Eater Portland
Brand new to the scene, Il Solito has already made a name for itself with its 60s-era New York red-sauce Italian. Chopped salads, hand-pulled mozzarella sticks, t-bone steaks, and a signature spaghetti and meatballs fill the menu at this art-deco themed space in the Hotel Vintage, along with a stellar amaro-heavy bar.
07-17-2018 | Eater Portland
French toast with passionfruit butter, yogurt panna cotta with granola, and, for something completely different, a heart attack of a breakfast sandwich with coppa, asiago, fried egg, and hash browns on hot-sauce-aioli-slathered maple brioche.
07-16-2018 | Food & Wine
“You should build a coal bed on one side of the grill versus the center,” recommends Matt Sigler, executive chef of Il Solito in Portland. “That way you can lay out the stretched dough over the coals and get those nice grill marks on either side.
07-06-2018 | HospitalityDesign
Local history is celebrated through iconic design elements reinterpreted with regionally informed touches. A gallery wall of framed images depict a medley of traditional Italian imagery from pasta to classic Italian automobiles. In addition, the front of the 12-seat bar and entry walls are clad with an assortment of handmade tiles to convey a curated and authentic flair.
07-05-2018 | KGW Tonight with Cassidy
06-28-2018 | Eater Portland
The renovated restaurant space is as eclectically sourced as the drink menu, with black-and-white murals on one wall, framed photos on another, tiles, and more, which somehow manages to make a cohesive space.
05-10-2018 | Eater Portland
Il Solito is rolling into the world of mimosas, though there isn’t one on the menu. Matt Sigler’s new trattoria in Hotel Vintage will begin brunch service 8 a.m. Saturday, serving an assortment of tricked out toasts, a borderline absurd breakfast sandwich, and a cocktail list wild enough for Portland diners.
05-05-2018 | The Oregonian
Italian for "The Usual," Il Solito is the new Italian-American restaurant helmed by former Renata chef Matt Sigler at the Hotel Vintage Portland. It's one of a rash of new hotel restaurants opening downtown, including King Tide, a seafood restaurant at RiverPlace, and Terrane, another Italian spot at The Porter.
05-03-2018 | Portland Business Journal
The restaurant, whose name translates to "the usual," features a wide range of pastas, such as bucatini, spaghetti and linguine, as well as hand-rolled and stuffed noodles, antipasti and meat dishes. There's also a full bar, headed up by Bryan Galligos, with a menu of mid-century cocktails with an "Italian tilt."
04-26-2018 | Eater Portland
Matt Sigler’s new downtown Italian place, in the contemporarily updated Pazzo space downtown, has a sleeper hit of a breakfast on weekdays: French toast with passionfruit butter, yogurt panna cotta with granola, and, for something completely different, a heart attack of a breakfast sandwich with coppa, asiago, fried egg, and hash browns on hot-sauce-aioli-slathered maple brioche.
04-16-2018 | Eater Portland
The Pazzo space has been thoroughly made over for the relaunch: in place of the stately and elegant (but very brown) furnishings of Pazzo, there’s now lots of clean and sharp angles, with vintage elements in the form of chandeliers and a few touches of Mediterranean tiling, and not a tablecloth in sight — take a look.
04-13-2018 | Eater Portland
“I want people to come here and say, ‘that reminds me of my childhood.’ It should be emotional; food should be emotional,” Sigler says, sitting at the bar of Il Solito, the Italian restaurant he will open in the former Pazzo space April 17. The restaurant, on the corner of Washington and Broadway within Hotel Vintage, is nearly complete: The bar is stocked with amari and Italian wine, shots of pasta and Italian cities are framed and hanging from the dining room’s walls, and his hefty, red Berkel meat slicer shines like a Vespa next to the restaurant’s copper chef’s pass.
03-28-2018 | Portland Tribune
Food trends will come and go, but comfort food has never gone out of style. If there are two things Portland can never get enough of, it's a good, old-fashioned Italian family restaurant, and a funky twist on the old ice cream shop. Bread & Brew has the scoop on both of those latest openings, both in downtown Portland. It'll be all about the red sauce at the space formerly occupied by Pazzo Ristorante, a beloved spot for 25 years.
03-09-2018 | Eater Portland
Pazzo was a quasi-institution in Portland before it closed in January, but the space is getting a serious makeover. Kimpton shared the renderings with Eater, and the spot seems to nod to rustic Italian trattorias with contemporary flair.
03-08-2018 | Eater Portland
Classic Italian and Italian-American dishes like red sauce pasta with meatballs, chicken thigh piccata, antipasti, ekcetera. Additionally, expect plenty of great Italian wines and Italian influenced cocktails from lead bartender Bryan Galligos.
03-07-2018 | Portland Food & Drink
Il Solito’s dining room and bar will mirror the old world, meets new world menu with a design that’s both comfortable and modern. The name ‘Il Solito’ translates to ‘the usual’ – as in ‘I’ll have the usual’ – and that familiarity will be reflected in the service style and vibe.
03-05-2018 | The Oregonian
"That's the concept that everybody's been chasing," says former Renata chef Matt Sigler, who will run the show at Il Solito. "I'm an Italian American. This is a return to simplistic, comforting foods that I grew up with. I'm going to take that traditional Italian-American stuff and put a modern spin on it."