• PortlandOregonWine.com
• Monteaux Restaurant
• Cork Wineshop
• Ristretto Roasters
• NorthwestFoodandWineGuide.com
• Anne Amie Vineyards
• Storyteller Wine Company
• Tapalaya Restaurant
• Coppia Restaurant
• Boedecker Cellars

PaaDee Thai from bar area. Photo: Tim Roth

A bit of a fuss is being made about PaaDee, the new Thai restaurant featuring comfort food. PaaDee literally means “to bring good things”, and judging by their menu, this new Thai restaurant will be bringing some Thai dishes, that are different from most Portland Thai restaurants. Owners Nik and Jen of Kinara Thai Bistroand Mee-Sen’s co-founder Earl Nunsom, have set to create a restaurant that duplicates their passion for Thai “comfort food”. You can see the menu in an earlier post here. It is located at 6 SE 28th Ave, in the striking Sunrose condominium building.

PaaDee Thai Entry. Photo: Tim Roth

Unusual for a Thai restaurant, the menu is commitment to seasonal, natural, hormone free and naturally raised meat and poultry. Everything is locally sourced. This includes sustainable and non-endangered seafood. Ingredients are from Nicky Farms, Draper Valley Farms, Carlton Farms, Viridion Farms, Cascade Range beef, Ota Tofu (my favorite), Pacific Seafood, Aloha Juice Co. and Coava coffee.

PaaDeeThai Restaurant interior. Photo: Tim Roth

•  Hours are Mon-Wed: 11am – 2.30pm, 4.30pm – midnight, Thu-Fri: 11am – 2.30pm, 4.30pm – 1.30am. Sat: 4.30pm – 1.30am. Sun: 4.30pm – 10pm. Happy hours: 4.30pm – 6pm, 10pm – closed
• Address: 6 SE 28th Ave, Portland
• Website: http://www.paadeepdx.com

Photographer Tim Roth: Tim tries to create beautiful and honest photographs of the latest installments in Portland’s restaurant community as well as doing his best to keep a regular visual diary of his daily adventures around and beyond the city limits. He is self-taught but inspired by many other passionate artists, writers and the like. You can see his photos at pupilphoto.com

This original post is by Food Dude, and it came from Portland Oregon Food and Drink.

• PortlandOregonWine.com
• Monteaux Restaurant
• Cork Wineshop
• Ristretto Roasters
• NorthwestFoodandWineGuide.com
• Anne Amie Vineyards
• Storyteller Wine Company
• Tapalaya Restaurant
• Coppia Restaurant
• Boedecker Cellars

As of this point we have 50 entries in the beer haiku contest! The first-place winner of the haiku contest will receive a pair of tickets to the Deschutes Brewery Sagebrush Feast in Bend Oregon which will be held on July 16th. These tickets have a value of $200.00 each!

Sagebrush 2011 has expanded the popular Deschutes Brewery Sagebrush Classic of the past 22 years to benefit even more area charities. Eighteen chefs from Bend, Oregon to Ho Chi Minh City, Vietnam, including local chefs Matt Lightner, Scott Shampine and Scott Neuman will take part. The proceeds for this event benefits Central Oregon children and families. I’m happy to support this good cause.

Sharpen those pencils and add your entry to the comments section here!

This original post is by Food Dude, and it came from Portland Oregon Food and Drink.

• PortlandOregonWine.com
• Monteaux Restaurant
• Cork Wineshop
• Ristretto Roasters
• NorthwestFoodandWineGuide.com
• Anne Amie Vineyards
• Storyteller Wine Company
• Tapalaya Restaurant
• Coppia Restaurant
• Boedecker Cellars

FIRST IMPRESSION – THE NEW GENOA

by Amelia Hard

For any readers who don’t already know this, my husband and I owned Genoa from 1981-1992, then sold it to a group of our senior employees. Though we had no financial interest in the restaurant after selling it, we of course continued to dine there and to care deeply about its welfare. So after mourning its demise last year, we were eager to experience Genoa in its new incarnation. These are my impressions from the pre-opening dinner we had there on Monday, November 30^th and the lunch we had at Accanto, the neighboring bar, two days later.

I know I’m going to get rhapsodic here, but I don’t want to raise the expectations of PFD’s readers to an impossible level. So please take my review with a few grains of artisanal sea salt. And please forgive me for going on at length – I want to describe everything in detail!

When you approach the restaurant, the first thing you notice is the warm light pouring from the windows onto the street (a change from the old days when the windows were covered). You can see right into the new corner bar, Accanto, which has the no-frills, streamlined look of the Italian bars on which it was no doubt modeled. We went in there first, to have a look around before going into the dining room. Behind the counter, which is made from two matching pieces of polished hardwood with the natural shape of the trunk intact, there’s a small but complete cooking line: 6-burner range, ovens, panini press, etc. There’s also a large espresso machine and a well-stocked bar. The tables look comfortable, but I think the fun place to sit would be at the counter. In the back of the room are some overstuffed chairs and sofas, next to shelves of cookbooks; at the back on the right is an open entrance to the prep kitchen shared by the bar and the dining room. There’s some nice art hanging on the walls. Altogether an appealing spot.

To get to the dining room, you have to go outside and through the old front door – that’s a good thing, because the experience of entering the room from the street is striking. There are some filmy, silver-gray curtains that partially screen the dining room from the street and another set of the same curtains that create an entry foyer where you’re greeted. As you enter the dining room, you walk past the old burl table, which, along with a large floral display, is one of the few recognizable features from the old Genoa dining room (the other is the nicer of the two old sideboards, newly refinished,  standing in its former place on the west wall). Everything else has been totally transformed.

It wouldn’t have surprised me if my reaction to the new dining room had been nostalgia for at least some aspects of the old ambience, but in fact both my husband and I were simply knocked out by how beautiful the new room is. I don’t think there’s a lovelier dining room in Portland. The walls are a deep cream color, with banquettes upholstered in autumnal colors along the east wall and deep blue silk gathered into decorative panels above the banquettes. The floors are warm-toned hardwood, and the ceiling is hung with chandeliers made of small suspended orange/red/brown stained glass rectangles. And there’s now a small fireplace on the east wall, which gives the room extra warmth (in every sense of the word). The room manages to combine comfort and elegance: you feel wonderfully cozy at your table, but when you look around the room, you’re struck by how beautiful it is. Having owned Genoa in the days when it was operated on a shoestring, I know how much of its original ambience was the result of sleight-of-hand like dark walls and focused lighting; it’s heartwarming to now see the old girl step out looking as stunning as any of her New York counterparts.

The night we were there, they had the back room (beyond the south wall) open, but it can be closed off for private parties with a huge pair of honey-colored hardwood doors salvaged from an old church.

So, what about the food and the service? Not a single mis-step. Seriously.

We were treated to a delicate amuse-bouche of paper-thin strips of Chioggia beet wrapped around a citrus-mascarpone filling, tied with chives. I started with the old Genoa cocktail, which had been updated to a drier, more complex version; for the preview dinner, they were also offering a couple of nice wines by the glass. We liked our server immediately: she was not only thoroughly professional and well-informed but also warm.

The first course was bagna cauda, which for a long time was Genoa’s default antipasto and was greatly missed by many of our customers when we first began replacing it seasonally with other antipasti. I almost wept, because I had thought I’d never have it again. (Yes, I could make it, but somehow it’s not the same at home.) The vegetables for dipping had been updated (endive leaves make great scoops!) and the grissini were long, thin, and crisp. The bagna cauda was so good, we finished it off with spoons.

There’s a choice for the pasta course: on the current menu, either agnolotti filled with a mixture of meats and escarole in meat broth with shaved parm, or “rotolo di pasta,” a sheet of fresh pasta rolled around a filling of house-made ricotta, spinach, and parm, poached, sliced into pinwheels, and served on a pool of tomato sauce. Both were wonderful: the agnolotti were appropriately small and richly flavored, and I really liked the presentation in meat broth, which made them less cloying than they are when served in butter; the rotolo was tender and subtle, and the tomato sauce was light but very flavorful.

The next course was a salad of Yukon Gold potatoes, topped with mâche and shallots, dressed with a black truffle vinaigrette with nice big slices of truffle in evidence. The vinaigrette was light on acidity, so the dish went perfectly with the red wine I was drinking.

For our entrees, Fred had a beef tenderloin steak with a red wine/demiglace sauce enriched with marrow; it came with a delicious mixture of roasted root vegetables. I had partially-boned quail stuffed with buttery breadcrumbs and wild mushrooms, wrapped in pancetta, pan-seared, and served with creamy white polenta (probably the best polenta I’ve ever eaten!) and sauteed brussels sprout leaves (not whole sprouts, just the leaves pulled off the sprout – a wonderful idea). By this time, we were really in heaven.

Then dessert! I had to have Torta di Cimabue, probably my all-time favorite Genoa dessert, and it was absolutely perfect: the meringue crisp and chocolatey with lots of hazelnuts, the whipped cream not too stiff. Fred had a deconstructed Pear Tatin, which consisted of a caramelized pear resting on a piece of crisp puff pastry, accompanied by a small lemon panna cotta and a drizzle of caramel sauce – as delicious as it sounds.

We saw a lot of people we know also dining there, and everyone felt the same way we did – the whole experience was a total knock-out, all the more amazing for being a pre-opening, iron-out-the-kinks dinner. One thing I noticed with amazement was how gracefully the waitstaff moved around the room – usually dining room choreography takes a while for everyone to figure out. But these waiters have obviously been chosen for their intelligence, confidence, and experience, and they already give the impression that they’ve been there for years. In fact, the whole place, although it’s radiantly new, already feels comfortably “lived in.”

Two days after our dinner, we stopped into Accanto for lunch, which was also delicious. We both started with a bowl of farro and vegetable soup, hearty but not too filling. Fred had a panino stuffed with bresaola, robiola, and arugula, which was a wonderful combination of flavors; it came with chips and an especially tasty version of mild giardiniera (assorted vegetables in vinegar, without any hot peppers). I had the focaccia of the day, topped with gorgonzola, walnuts, and caramelized onions – a classic, nicely executed. We also had a chance to taste the coppa di testa (headcheese) which is made in-house and just melts on your tongue; the mustard flavored with porcini complements it perfectly. The cappucino we had after lunch was second only to Andrea Spella’s.

What pleases me most of all about Genoa’s rebirth is that Chef David Anderson has focused the kitchen back on traditional Italian dishes. It was passion for traditional Italian cuisine, as authentic as we could make it, that originally motivated Genoa’s cooks and won the loyalty of Genoa’s customers. Now with a more knowledgeable generation of cooks and diners, David will have the challenge and pleasure of exploring more widely the many ways in which Northwest ingredients can be prepared with Italian soul. I can’t wait to see and taste the results!

This original post is by Amelia Hard, and it came from Portland Oregon Food and Drink.

• PortlandOregonWine.com
• Monteaux Restaurant
• Cork Wineshop
• Ristretto Roasters
• NorthwestFoodandWineGuide.com
• Anne Amie Vineyards
• Storyteller Wine Company
• Tapalaya Restaurant
• Coppia Restaurant
• Boedecker Cellars

Dock Ellis Cocktail

Note: I now have a full review of Beaker & Flask here.

When is a bar not a bar? That thought wandered across my mind as w and I were sitting in Beaker & Flask a couple of nights ago in the midst of what was turning into one of the most satisfying dinners we’d had in a long time. The reason for that musing was when B&F was getting started, the buzz around town was that bartending savant Kevin Ludwig was finally fulfilling his dream of opening his own place, and won’t it be a cool place to grab a drink or three? That sort of chatter only increased as he pilfered (and I use that term with all due respect for the talent behind the bar) some of the best mixologists from across the city to work with him. “Oh, and he’s going to have food? Yeah great, but only to soak up those killer drinks, I’m sure.” I was right in there, fully expecting some creative intoxicants to come spilling across the bar, but not imagining the food would be that much of a wow factor. And the cocktails uphold their end. Pictured at left is my Dock Ellis, a heart warming blend of rye whiskey, limoncello, Dolin Blanc vermouth, Cynar, and bitters (not quite as mind bending as the inspiration for the drink’s name, ex-big league pitcher Dock Ellis whose biggest claim to fame is supposedly having pitched a no-hitter for the Pittsburgh Pirates while peaking on LSD). Well, after last Tuesday’s dinner my preconceived notions about the menu have been tossed aside like a poorly made negroni.

Grilled Pork Cheeks

Turns out this guy Ben Bettinger who Kevin hired to run the kitchen is doing some creative magic of his own back in their open kitchen, at least equaling the stellar drinks that are being shaken and stirred behind the bar. Not only excellent food at outstanding prices, but generous portions on their app menu to boot. Case in point on the new menu are the Grilled Pork Cheeks (pictured above) with braised peppers, pickled octopus, and aioli which Kevin strongly suggested ordering when he and I were talking before w made her grand entrance. Not ones to ignore insider information we of course ordered it, and it did not disappoint. Perfectly grilled fork-tender pork cheeks, a much underutilized part of this remarkably delicious animal, the B&F version was piled with lightly sautéed peppers and succulent octopus, with a slash of aioli drizzled across the top. The whole was served atop a crispy piece of rustic toast, and it was fabulous. A dish worth developing a serious craving for, and a portion that would easily work as an entrée. All for a meager $9! Since we were sharing a main course, we also ordered the Fried Razor Clams ($10) with beets, frisée, and horseradish cream; and the Grilled Romaine ($7) with salsa verde and smoked feta. Again the razor clam was an eye-popping portion, with a light breading, fried to a crispy golden brown, and blessedly tender as there are so many leather tough versions to be had out there. The grilled romaine salad was excellent, the piquant salsa verde dressing complimenting the slight char from the grill and the smoky feta. Really a great start (especially with a mug of hop-a-licious 60 Minute IPA from Dogfish Brewery. With all the genius cocktails to ponder, they’ve also got some great beers frothing out of the taps), and we giving each other that “Wow, this is some seriously good stuff” look.

Pan-Seared Cod

Then along came our entrée, a very lovely to look at, delightful to eat Pan Seared Black Cod with mussels, chorizo, fennel, and green beans. A simple plate like this is surprisingly one of seemingly easiest things for a kitchen to screw up. Is the fish seasoned too much? Is it dry? Too much sauce? Apparently Chef Bettinger hadn’t heard about those concerns, because his presentation was absolutely spot on! w declared the cod perfectly cooked, and we loved its salty, crispy skin. Still so very moist and fresh like it came swimming out onto my plate, with the surround of mussels, chorizo, and veggies providing an inspired textural contrast. In other words our mouths were loving this! I washed it down with a glass of J. Christopher “Croft Vineyard” Sauvignon Blanc which is not only the best sauv blanc made in America, but a ridiculously food friendly white.

This was followed not by dessert but an unctuous glass of Bas Armagnac cognac, yet another reason to respect the French and their liqurious ways. I really like the B&F space, brightly lit (at http://images.portlandfoodanddrink.com.s3.amazonaws.com/wp-content/uploads/2009/09/DSCF0805.jpg”> certain times of the early evening a bit too), very comfortable open space. The bar stools are some of the most butt worthy spots to park it in town, and the service is always friendly. With Kevin providing direction and his crew whipping out the goods behind the bar, and Bettinger obviously showing some serious chops in the kitchen, Beaker & Flask is a great, near-bargain priced night out. Put it on your “get there soon” list!

• Address: 720 SE Sandy Blvd, Portland OR 97214
• Phone: (503) 235-8180
• Hours: Mon-Wed 5pm-12am, Thu-Sat 5pm-1am

[Bruce Bauer writes the popular Wine Guy World blog. Every so often we are lucky enough to cross-post his articles.]

Note from Food Dude: This is just a First Impressions piece, and is not intended to be a full review.

This original post is by Bruce Bauer, and it came from Portland Oregon Food and Drink.

• PortlandOregonWine.com
• Monteaux Restaurant
• Cork Wineshop
• Ristretto Roasters
• NorthwestFoodandWineGuide.com
• Anne Amie Vineyards
• Storyteller Wine Company
• Tapalaya Restaurant
• Coppia Restaurant
• Boedecker Cellars

This guide was originally written for the 2009 United States Barista Championship, but it got so much favorable press, I decided to adapt it to anyone dining on a budget. This is a quick guide to places that are very reasonably priced, and close to the Convention Center/Downtown core.

If it’s lunch or breakfast you are after, Portland abounds with great options. Lately two new places have been getting a ton of attention: Bunk Sandwiches and Meat Cheese Bread. They both are terrific, and you’ll get out the door for less than ten dollars – much less at breakfast.

For a quick breakfast, head to Meat Cheese Bread. The breakfast burrito, full of smoky green chilies, cheddar cheese, scrambled eggs and hash-browns has a huge following. The varied ingredients all come together in a perfect harmony ($4.75). For me, the breakfast standout is the Ham and Cheese, which is made from an over-easy egg and lightly dressed greens, gently cradled between two slices of golden brown bread pudding. The pudding itself is moist and savory, a lovely melody of bread, ham, and bits of cheese. This is a terrific breakfast, rich and satisfying, full of diverse textures and flavors; one of the best breakfast sandwiches in Portland ($5.50). Meat Cheese Bread: 1406 SE Stark St. Mon-Sat 7am-7pm. Map [FD]

Want more of a traditional sit down breakfast? My favorite in SE is Zell’s Café. This is an old pharmacy; you can sit at the soda-fountain counter with stools and detailed woodwork from its previous life. The back wall still sports the drawers from the pharmacy. The coffee isn’t the best in the world, but you’ll be getting plenty of that through the day. Everyone gets a couple of hot little scones to munch on while checking out the menu. I tend to stick with pancakes or waffles, with a couple of strips of nice thick bacon, but that’s just me. They have a good selection of eggs and even lunch items. I always get out for less than $10. Zell’s is at 1300 SE Morrison St, a short drive from the USBC. Zell’s Café: 1300 SE Morrison St. 8am-2pm. Map [FD]

Lots of people like Gravy over at 3957 N Mississippi Ave by Albina Press and Fresh Pot. I’ll be honest, it leaves me cold, but there is almost always a line out the door. They are known for huge portions and lots of things with gravy. Duh. Our local indie newspaper The Portland Mercury has a review.  Gravy: 3957 N Mississippi. Tue-Fri 7:30am-2:30pm, Sat 8am-3pm. Map [FD]

Grilled Cheese at Little Red Bike

For lunch there are a ton of good options, but I’m trying to keep this close in. There is little worth noting near the Convention Center. If you really need some food, but want to stick close by, your best bet is the locally owned Burgerville. Better than your average fast food, Burgerville features organic grass-fed Oregon beef, and regional and seasonal specialties throughout the year, such as chocolate hazelnut milkshakes and sweet potato fries. It’s just a block north of the convention center at 1135 NE M L King Blvd. [CBF]

At least one time, head to Bunk Sandwiches. Yes, Bunk. It’s new, but you’d never know it by looking; already a total dive, it’s turning out some of the best sandwiches in the city. Think a Porchetta, stuffed full of seasoned moist pork belly and pork tenderloin, imbued with smoky flavor and a hint of fennel. Sautéed onions bring the sandwich to a perfect balance. The eggplant sandwich is perfect: roasted eggplant, red pepper, fresh mozzarella and basil, drizzled with fragrant olive oil and a bit of salt; substantive enough without being too heavy. It is an instant classic and beautifully done – the soft roasted vegetables melt into the fresh clean taste of the cheese and the olive oil, with whole basil leaves creating a wonderful aroma. The menu changes every day, but at least eight sandwiches are available at any one time. If you are in a hurry, go on an off time – during lunch hour there is a line out the door. Sandwiches run about $8. Bunk Sandwiches: 621 SE Morrison St. Mon-Sat 8am-3pm. Map [FD]

Many of you will probably be heading over to Albina Press and Fresh Pot. Just a few blocks away is Por Qué No Taqueria. I usually get a selection of little tacos; most are just $3.00 each. The Porque Tinga is one of my favorites, shredded Cascade Natural beef in smoky pasilla chile sauce with onions, cilantro, and salsa roja. They are small enough that you’ll want three to fill up. Another favorite is the Bryan’s Bowl – a um, bowl, filled with meat or veggies with beans, rice, salsa, guacamole, queso fresco cheese, crema and tortillas – all for $6.50. If you are heading east towards Crema, there is a second branch on upper Hawthorne. Por Qué No Taqueria – 2 locations: 3524 N Mississippi Ave – Map, and 4635 SE Hawthorne Blvd. Map [FD]

Ken's Special at Kenny & Zuke's

Just up the block from Stumptown in the Ace Hotel is Kenny and Zuke’s Delicatessen. Think almost Jewish deli – big open space, huge sandwiches, and a devoted following. They have a huge menu, and are known for their house-made bagels and pastrami sandwiches, thick layers of moist pastrami piled high on good rye. I always get the Reuben. Always. It calls to me. 1038 SW Stark St. www.kennyandzukes.com. Kenny and Zuke’s Delicatessen: 1038 SW Stark St. Mon-Thur: 7am-8pm, Fri-Sat: 7am-9pm, Sun: 8am-8pm Map [FD]

Cuisine Bonne Femme is our local food cart expert. Here’s her take:

Portland is also known for its army of food carts; Portland boasts over 171 and counting. In fact, some of them are the best bargain food in the city, and sometimes the best food. Unfortunately, most are closed in the evenings and on weekends, but a choice few offer some terrific breakfast, lunch or late night options. Most carts offer some vegetarian items, as well as vegan ones. Here are my top weekend and late night food cart picks; more can be found at foodcartsportland.

Flavour Spot - One of these two crazy little carts is located deep in the heart of North Portland far off the tourist grid, while the other is in close-in N. Mississippi. (easily accessible from downtown by car or bus). For around five bucks fill up on a giant old school thin waffle folded into a sandwich and stuffed with things like black forest ham and oozing smoked gouda cheese, Nutella and raspberry jam, or sausage with real maple syrup. Flavourspot is a local favorite, so expect a bit of a line on the weekends. Trust me though, the wait is worth it. Flavour Spot: 2 locations: 2310 N Lombard St, Map. 810 N Fremont St. Map

Indian Chaat House

India Chaat House – For cheap, but giant portions of quality Indian vegetarian food downtown, the Chaat House does not disappoint, with things like Saag Panner, Samosa Chaat, or a dozen different kinds of curries and other Indian menu standards. A mere $5.50 gets you a giant container of rice, dal, and at least two other dishes alongside a Frisbee-sized piece of freshly baked tender naan bread. The covered seating area isn’t heated, but buck it up and do as the locals do, rain and cold be damned. India Chaat House: 804 SW 12th, downtown. Mon-Fri 11-7, Sat 11-4. Map

La Jarochita – There are lots of taco trucks in Portland, but few in downtown that are open on the weekends. Jarochita makes very decent tacos and burritos, but also serves some tasty Mexican regional specialties such as sopes,huaraches and some very tender tamales wrapped in banana leaves, Veracruz style. La Jarochita: Southwest 5th Avenue at Oak. Map

Garden State – Some of the best Sicilian and other Italian food in Portland can be found at this shiny silver trailer in Portland’s Sellwood “antique district.” Food is prepared with high quality ingredients from local organic farms and ranches, and includes a wonderful Italian meatball hero, a porchetta sandwich on ciabatta bread, and the best arancini in the city. Garden State: 7875 SE 13th Ave. Map

SE 12th and Hawthorne Late Night Carts – Portland’s premier late night “cart pod” contains several local favorites perfect for a cheap gut filling start to a night on the town, or as a way to sober up. Potato Champion makes traditional pomme frites (fries) served with accompaniments such as mayo or ketchup, and a whole bunch of other sauces such as pesto, remoulade – you get the idea. Drinking food of the Quebec gods, poutine is also available. Q, BBQ is half Southern, half Hawaiian style BBQ. Get the smoked BBQ turkey leg. Just do it. Bubba Bernies is all about New Orleans Soul food with excellent gumbo, Jambalaya and Po Boys, while Yarp and Brown Bag Bunny offer things like wonderful chili, pastas, and homemade soups and sandwiches. El Brasero, the sole taco truck on the block is quite good for its tacos and other meats, especially the carnitas, barbacoa, and birria. Late Night Carts: SE 12th and Hawthorne. Lunch Wed-Sun. Map [CBF]

That gives you plenty of lunch options, so let’s move on to dinner. There are some great options on the east side. If you like Spanish food, you won’t do better than Toro Bravo. Almost everything I have tried there is stellar, and I’ve tried just about everything. The lamb with apricots and honey showcases the Moorish influence on parts of the country. Succulent small skewers of lamb kebobs are grilled Southern Spanish style with a cumin paste and are perfect at medium rare. Boquerones (fresh marinated anchovies) are loved throughout the country, and Toro’s version served with piperade on thin slices of crostini are a highlight – fresh and bright, with layers of satisfying textures and tastes. Prawns presented as “griddle shrimp with chilies” are spicy and succulent and grilled to perfection in their thin shells. Toro recommends you eat them with your fingers, and trust me, you’ll be licking them afterwards to get every last bit of flavor. Another great option is the salt cod fritters. These were some of the best I’ve had either stateside or in Spain. Small finger-sized nuggets, not at all greasy, golden and crispy on the outside and creamy and succulent inside, with a deep cod taste. Other highlights: meatballs with almond sauce and peas, light croquettes with crab, cod and fennel… I could go on and on. Best of all, it’s pretty cheap – I usually get out the door at about $25 a person.  Toro Bravo: 120 NE Russell St. Sun-Thur: 5 pm-10pm, Fri-Sat: 5pm-11pm Map [FD]

Another option not far from the Convention Center is Biwa, a great Japanese izakaya bar. It’s easy to get caught up in the moment and add up the charges, but there’s no need. The happy hour at Biwa, which lasts all evening at the bar, has to be one of the best bargains around, with a $5.00 small bottle of better-than-average sake, $2.00 meat skewers and decent sized bowls of ramen for $5.00. The only catch is that you need to order and eat at the counter to get happy hour prices, which may not work for large groups. However, even at a table during regular hours the cost for ramen is only $9. You’ll leave stuffed and happy.  It’s not too far from the Convention Center: 215 SE 9^th Ave. Here’s a link to the new menu. Biwa: 215 SE 9th Ave, Sun-Thur 5-10, Fri-Sat5-11. Map [FD]

Panzanella Salad at Clyde Common

Downtown, Clyde Common gets lots of attention for its big community tables, laid back vibe and great people watching. The menu is quite eclectic and inventive. The chef does good things with simple ingredients, witness the roasted cauliflower which has elevated this lowly vegetable into a new form. It is slightly sweet, and slightly caramelized on the outside, while still remaining firm. I love their “Board” with smoked fish, pickled onion, crème fraiche, crackers and a frozen shot of aquavit ($13). If they have the whole roasted fish, get it. It is a simple, perfectly cooked and flavorful fish, crispy skin, sweet and tender meat. Don’t be put off by the head (the glazed eye staring up at you, thinking of better days), as the cheeks contain some of the best tasting parts. Clyde Common has offered it as bronzini (sea bass) and the Mediterranean dorade (bream), usually around $20. The bar area rocks with killer drinks and a great burger and fries. They are also open for lunch. Clyde Common: 1014 SW Stark St. Mon-Thu 11:30am-midnight. Fri 11:30am-2am. Sat 5pm-2am, Sun 5pm-10pm. Lunch: Mon-Fri 11:30am-3pm Map [FD]

There is quite a bit of good Middle Eastern food close to downtown. Portland boasts a handful of Ethiopian and other African restaurants, many of them quite good, and all of them located on the eastside of the river. However, one of my particular favorites is Dalo’s Kitchen on N. Vancouver, not far from the Ristretto Roasters and N. Mississsippi. Why Dalo’s? It’s simple: For under $10.00 you can load up on traditional dishes like savory chicken or lamb t’ibs, addictive melt-in-your mouth cooked greens, spicy lentils, and a whole plethora of other vegetable dishes all served with that unique Ethiopian crepe-like spongy bread known as injera. Portions are so large at Dalo’s I usually am able to get 2-3 meals out of one entree. Look for unique varieties of Ethiopian beer and some very good Ethiopian coffee. One thing you do need to know about Dalo’s though – service is slow. 4134 N Vancouver Ave. Mon – Sat 12pm-3pm, & 5pm-9pm. Map [CBF]

What about sushi? Portland has three kinds of sushi restaurants: 1. High end sushi with nothing but the finest fish prepared by intensely professional chefs, 2. Passable, neighborhood type joints and 3. bargain basement sushi-go-rounds. Prices range accordingly. For the best sushi, expect to pay NY or SF prices, but you won’t be disappointed. Hiroshi Sushi on NW 10th, or Murata on SW Market are the best of the best, but you’ll pay accordingly.As for cheap sushi, you can fill your gullet just fine at the conveyor belt staples of Sushiland on NW 10th near Davis, or Sushiville on NW 23rd. The newish Bamboo Sushi at 310 SE 28th, one of the nation’s first certified sustainable sushi restaurants, is getting some good reviews for its innovation and quality. Saburro’s sushi in Sellwood has a legion of fans, and super long waits for its “large sushi”. My take? It’s not the size that matters, but the motion of the ocean. [CBF]

Hiroshi Sushi: 926 NW 10th Ave. Mon 6:30pm-9:30pm, Thu 11:30am-2pm, 6:30pm-9:30pm, Fri 11:30am-2pm, 6:30pm-10pm, Sat 6:30pm-10pm. Map
Murata: 200 SW Market St. Map
Sushiland: 135 NW 10th.  Map
Sushiville: 1514 NW 23rd Ave. Map
Bamboo Sushi: 310 SE 28th Ave. Daily: 5-10pm Map

There are, of course, many good restaurants I did not mention. I wanted to get a selection of establishments near the convention center. I’m sure readers will have more ideas in the comments section.

This original post is by Food Dude, and it came from Portland Oregon Food and Drink.

• PortlandOregonWine.com
• Monteaux Restaurant
• Cork Wineshop
• Ristretto Roasters
• NorthwestFoodandWineGuide.com
• Anne Amie Vineyards
• Storyteller Wine Company
• Tapalaya Restaurant
• Coppia Restaurant
• Boedecker Cellars

H5O (and that’s h-five-oh, in case you were wondering) bistro & bar is a part of Portland’s newest boutique hotel compound: Hotel Fifty. The bistro is under the helm of Texas transplant, Nicholas A. Yanes, a chef with a resume of high-brow dining rooms around Dallas, along with a degree from the Western Culinary Institute.

This affects the menu in interesting ways-it’s certainly not stuck on localvore cuisine, and it leans heavily in the carnivore’s favor.

Monkfish Entree

“We’re not afraid to fly it in fresh,” he said recently after a media preview of H5O. He was referring to the Maine lobster he gets for the “Lobster con Ravioli de Lengua,” a dish consisting of lengua-stuffed ravioli with literally a pile of lobster meat artistically stacked in the corner of the plate. The ravioli was one of eight main courses, and eight starters. It’s a short menu, but includes a duck confit, caramelized foie gras, oysters, calamari, monkfish, venison, and pheasant.

So really, why come to H5O for breakfast, lunch or dinner? And yes, they do all three (breakfast and lunch Monday-Friday, brunch Saturday-Sunday, and dinner daily). They have a full hotel above them after all. Outside of the obvious reason, i.e. if you or someone you know is actually staying there, H5O offers a unique menu that you don’t need a dictionary to read amongst a hip, sparkling atmosphere. I can see white-collar executives bringing their clients here, or a party of ten thirty-somethings celebrating a birthday.

Cheese Plate

Or maybe, like the two women to my right, you are unsure of your job security at a major bank and just needed something to ‘wow’ your worries away. They turned to a charming dessert-one of the more exciting takes on sugar I’ve seen in a while: the churros. Warm doughnut sticks, doused in cinnamon sugar are served alongside a shot of thick hot chocolate, topped with a slightly burnt pillow of marshmallow. It’s almost impossible not to smile at the sight of it, and sometimes that’s a reason in itself.

A few notes from Food Dude: I didn’t expect much from this restaurant, and was pleasantly surprised when I stopped in one night. This is one to keep an eye on. Cuisine Bonne Femme also dropped by, and raved about the cheese plate, saying “it has to be the best in Portland, and it’s only $6.00.”

Address: 50 SW Morrison St., Portland OR., 97204
Phone: (503) 484-1415
Hours: daily 6:30am. Dinner Sun-Thur 5pm-10pm, Fri-Sat 5pm 11pm
Website: H5Obistro.com

This original post is by Catherine Cole, and it came from Portland Oregon Food and Drink.

• PortlandOregonWine.com
• Monteaux Restaurant
• Cork Wineshop
• Ristretto Roasters
• NorthwestFoodandWineGuide.com
• Anne Amie Vineyards
• Storyteller Wine Company
• Tapalaya Restaurant
• Coppia Restaurant
• Boedecker Cellars

“Foie Gras”….”Lamb Belly”….”Foot and Tail Croquette”…”Beef Cheek Bourguignon”. Gee, where am I, in heaven? Nah, just Le Pigeon here in PDX, where the accolades have always come fast and furious for chef/owner Gabriel Rucker’s charnel house cuisine. Talk about respect for your raw material. If you’re a pig who happens to catch Gabriel’s eye, there’s a good chance that 95% of you will end up on his menu. w and I made the trek to GR’s offal outpost last night for my birthday dinner, and explored many and varied parts of God’s creatures.

I always like walking into Le Pigeon’s cozy, warmly lit dining room. Plus,  now that they have started taking reservations, the crap shoot that was getting a seat there has become more like a sure bet. We had rezzies for a table at 7:30, but this is one of those joints that if there is a seat at their tiny ringside-to-the-kitchen counter, you grab it so you can check out the action on the stove and maybe get some input from those who are cooking your dinner. Seeing two perfect seats at the bar open up, we gave up the table and bellied up, which for this place is an appropriate metaphor. The menu was looking amazing tonight. I could have had each and every starter. But reason took hold, and with a glass if Loire Valley fizz in hand, we made the tough decisions. We wanted to make the evening last, so we went with two starter courses of two appetizers per course before our entrées. I know what you’re thinking, but too much has never been a problem for me, and w is very tolerant of my “ways”. The first two out of the kitchen were amazing. Of course you know I’m having foie gras if it’s offered, and at LP it usually is. This was maybe the best foie I’ve ever had. Two thick slices served on top of a buttery fig tart, the whole thing drizzled with pine nut syrup. Decadence defined, and a truly sensational dish. The other half of our first course was a plate of neon green garlic noodles with snails and ramps. Another success, the citrusy noodle sauce offsetting perfectly against the earthy snails, the pasta itself with a nice al dente chew.

So far, so fabulous. Next round we had the lamb belly with asparagus, peas, and pecorino and the toro on top of couscous with favas and radish. Both scored huge on our pleasure scale. We were talking with Steven “Bones” Anderson who was slinging it right in front of us about the toro. He highly recommended it, saying that the lightly seared toro (the fatty belly of the yellow fin tuna) was like fish foie gras. With its melt-in-your-mouth texture, he was dead on. Gabe’s cooking at LP, even with all the red meat worship going on, is actually very seasonally defined, and the lamb belly app was the epitome of spring seasonal eating. No meat is more spring than lamb, and the incredibly fresh asparagus and peas alongside tasted like they came right off the farmer’s market stand. This was another stellar dish, the assertive yet meltingly tender lamb belly and the crunch of the veggies…awesome!

The courses were being perfectly paced at this point, nothing coming too quickly, a nice break between dishes that gives you time to appreciate what you just had.  This a hallmark of an attentive kitchen that communicates with its floor staff. I had brought along a 1988 Panaretta Chianti Classico to drink with our mains, and it was one of those sublimely aged reds that couldn’t have been drinking better. The dry, dusty-cherry, earthy sangiovese fruit that domestic sangiovese producers can only dream about with still sharp acidity that makes these Tuscan treats some of the world’s greatest food wines. Fantastic juice!

Our two entrées were just making their appearance, and they looked delicious,, even without taking a bite. w had the seared duck breast on top of chunks of pheasant, broccoli florets, and raclette cheese. This dish was so rich, teetering on the brink of too much (I can’t believe I’m saying that) but managing to just hold back. The duck skin was just-right crisp, the meat moist and tender. I opted for the skate, which was lightly breaded and pan-fried, sitting on top of, as Bones described it, an orzo “risotto” with pork belly bits and cauliflower. Surf and turf was never so tasty! A nice counterpoint to w’s duck, I loved the moist, fresh flesh of the skate. The green sauce surrounding it was piquant and played beautifully with the semi-rich orzo and skate.

Since I wasn’t going to have birthday cake for dessert, I happily settled for their creamy, sensuous crème brulée with a side coffee pot de crème. Both were so good, and this has to be one of the best crème brulées in town. Washed down with a couple of glasses of Frenchman Eric Bordolet’s ethereally delicious pear cider (a great finishing drink, btw, with only 5% alcohol), this capped an amazing dining experience.

I hadn’t been to Le Pigeon for almost a year, and was hoping for a great meal. Sometimes with all the hype a place gets, though, there is always that nagging doubt in the back of your mind “Is it going to what I hope it is? Are they coasting?” After this dinner, and on a night when Gabe was out of the kitchen, this was start to finish one of the best dinners I’ve had in Portland, so the answer is a resounding no! This is a tight kitchen that is absolutely nailing it at a high level, with an equally proficient floor staff helping everything flow seamlessly.

[Bruce Bauer over at wineguyworld is a regular contributer to the site]

• Phone: 503-546-8796. Le Pigeon accepts reservations for parties of two or more at their communal tables. Seats at the bar are always held for walk-in’s.
• Address: 738 E. Burnside St., Portland, OR. 97214 Google Map.
• Hours: Daily 5pm-close
• Website: LePigeon.com

This original post is by Bruce Bauer, and it came from Portland Oregon Food and Drink.

• PortlandOregonWine.com
• Monteaux Restaurant
• Cork Wineshop
• Ristretto Roasters
• NorthwestFoodandWineGuide.com
• Anne Amie Vineyards
• Storyteller Wine Company
• Tapalaya Restaurant
• Coppia Restaurant
• Boedecker Cellars

First Impressions, by Hungry Soul

A little over a year ago, the Crescent Cafe opened to many oo’s and aah’s. Owners, Michael McKenney and Danny Wilser had moved to Yamhill County to “retire” and it seems got bored. They formerly owned and operated Ella’s Restaurant in San Francisco, a much loved neighborhood spot. The Crescent Cafe is a step up from the other breakfast offerings in McMinnville, a little more formal, but still a comfortable start to a day of wine tasting. A year later, the morning lines are not as long, but the place is still hopping.

The wait staff all wears white shirts and black pants, you are presented a menu and told the specials immediately upon sitting down. The place has a comfortable, if not slightly aseptic feel to it. I find the lighting to be a bit dim, especially on a dark winter morning, but it doesn’t seem to bother anyone else. I am not a huge fan of their seating policy which is if you are alone, and it is busy, you many end up sharing the table. This is fine if you like to meet your neighbors and chat first thing, but not if you want to wallow in your oatmeal. One morning, there was no music playing, and on another, the strangest combination of late 80′s feel good tunes were heard. These songs are played in earnest and give the place an unusually retro feel that doesn’t fit with the décor at all. Service is quite attentive, at times overly so. Sometimes I just want to eat my breakfast. I don’t want to chat with everyone – but I suppose in a small town, this is the norm.

Food is thoughtfully prepared with local ingredients. Danny bakes all the bread and biscuits fresh. My favorite is the golden raisin oatmeal toast – so good with melted butter – you can buy it by the loaf to take home. Their biscuits are also quite tasty – light and fluffy. There is usually a coffee cake special each morning. I have had the raspberry coffee cake and it was remarkable because it actually tasted like raspberries, not overly sweet red things stuck in too batter. The buttermilk pancakes are pretty darn good. Lately, the chefs have been adding caramelized bananas to the batter which are then cooked into the pancakes. Let me just say, these cakes need no syrup. The caramelized bananas give it enough sweetness and flavor that adding syrup would be overkill. All the meat is sourced locally, and Danny makes his own sausage patties. These have been among the least successful items on the menu – sometimes they need more salt, others they are too salty. The bacon however is always cooked to perfection (provided you like it a little crispy like me). Each morning there is a special omelet. I have learned to order these – they are hearty and full of fresh ingredients. Crescent Cafe offers either hash browns or country potatoes with their breakfasts. I have been getting the country potatoes, which I find to be lackluster. They are too soggy. Country potatoes should have a crisp exterior and even be a tiny bit burnt on the ends. Hash browns just seem too easy to me: not a real test of a chef’s breakfast potato chops. Last time I was there, I had the hash browns, and they were fine.

A while ago, the restaurant started staying open for lunch too. The few times I have been, I have had solid serviceable sandwiches, some of which are real stand outs. A BLT with avocados on whole wheat was good. Nothing fancy. A warm chicken breast sandwich with caramelized onions and mayo hit the comfort food button for me. I lapped it up. At lunch they offer a variety of non-traditional sides to accompany your sandwich, which I like. Accompanying my chicken sandwich was roasted cauliflower with balsamic caramelized onions and olives. A nice alternative to the standard fries or salad.

I have heard from some people that Crescent Cafe is not a good place to bring kids. The reports have been that the staff is not terribly tolerant of the crying infant, or the two-year-old who won’t sit still. I personally have not seen this. However, the vibe here is certainly for a more mature crowd, who likes a good breakfast that is served with a healthy amount of respect. The prices may also be a predetermining factor. Breakfast for two with one juice and one coffee ran me $19.50 without tip. The portions are reasonable, but for people who want the huge hung-over side of greasy potatoes, this is not the place to go. But if you are gearing up for a day drinking wine, this is a fine place to line your stomach with grub to decelerate the absorption of alcohol.

• Phone: (503) 435-2655
• Address: 526 NE Third St, McMinnville, OR. 97128
• Hours: Wed-Fri 7am-12pm, Sat-Sun 8am-12pm

This original post is by Food Dude, and it came from Portland Oregon Food and Drink.

• PortlandOregonWine.com
• Monteaux Restaurant
• Cork Wineshop
• Ristretto Roasters
• NorthwestFoodandWineGuide.com
• Anne Amie Vineyards
• Storyteller Wine Company
• Tapalaya Restaurant
• Coppia Restaurant
• Boedecker Cellars

I was sitting with a couple of long-time Portlanders at the Detour Cafe, reminiscing about the old Quality Pie Company and what the city used to be like: more working-class, more small-towny, perhaps more old-fashioned. Tom, for example, said it was tough to find a good bacon-and-egg sandwich anymore. It’s like we were missing something that used to be.

And then it occurred to me that one of these days I’ll be sitting around in who-knows-what kind of breakfast place, telling folks I was there when the organic/local-grown/sustainable revolution happened – a time when so many good places opened all over town that a yummy, cool place like the Detour Cafe could exist right under my nose and I wouldn’t even know about it. And I mean that literally: starting in 2001, this little place hid behind all the vegetation on its porch for six years before I knew of its existence, and the only reason I have for its relative anonymity is that the folks in the neighborhood didn’t want the rest of us to know about it.

The Detour represents everything the “new” Portland is all about – to the extent that it’s almost a generic Portland breakfast place. Its Web site says, “We use free range eggs, organic flour, and when possible, organic and/or locally farmed produce and meats. We also feature freshly baked pastries of all kinds, housemade vegan soups, and Stumptown coffee.” It then goes on to offer links to such things as Gathering Together Farm, the Oregon Humane Society, Planned Parenthood, art studios, bands, you name it. How “new Portland” can you get?

But the Detour isn’t generic. It’s cute and friendly, with yellow and green dominating the décor and plastic chairs and tables giving it a semi-goofy feel, and there’s a shady porch where the overhanging plants cut down on the noise from Division Street. Detour has excellent baked goods, including one of the finest Cheddar biscuits in town ($2 to take one with you), spiced with scallions and sweetened with corn.

What really sets the Detour apart, though, can be stated in four words: build your own frittata. As soon as I saw my smoked-salmon-and-goat-cheese three-egg frittata sitting on my plate with roasted potatoes and whole wheat toast (all for just $7.75), I thought, “Why doesn’t everybody do this?” Build-your-own makes so much sense, and my frittata was the perfect combination of egg, cheese, and meat with just a little crust from the baking and plenty of fresh, cream cheese goodness.

The basic option is any two of 24 frittata ingredients, so a vegetarian can do well. Extra ingredients are only 50 cents, and you can get roasted onions for free. You can get any three of the same ingredients from the same list with potatoes for only $6, so even the vegans can get their groove on (there’s a daily vegan soup, as well). And for only $3.25 you can get toasted focaccia with cream cheese, tomatoes, and fresh basil.

At our table I was hearing little sounds of surprise and pleasure. The portions aren’t overwhelming, but everything looks nice and colorful, and we all increased our level of appreciation when we actually ate. The French toast was made with cardamom bread, which grounded the sweetness from the custard the bread was dipped in; the topping of cherry compote, toasted almonds, and organic maple syrup brought it home wonderfully. A half-order for $4.25 was just what my friend wanted.

Tom, I’m happy to report, found his bacon-and-egg sandwich. But it was a BELT, with two eggs sunny side up, bacon, tomato, mixed greens, and house-made mayo served on house-made focaccia ($6.25). Other sandwich options included the Original, with baked eggs, cream cheese, roma tomatoes, fresh basil, and pepper bacon; the All Fired Up, with spiced cream cheese and red peppers; and the Don ($8.25), with portabella mushrooms, onions, and feta mixed into the eggs and topped with Italian sausage, avocado, tomato, and basil.

Everything was fresh and tasty and down-home in that kind of “new Portland” way. Somehow, that seemed to wrap up the Detour perfectly: once we found it, we realized it was a new place that satisfied old longings. Why didn’t we know it earlier?

Average price including coffee and tip: $9-13 (Visa, MasterCard, checks)

Wait: Long on weekends, with some cover outside and self-serve coffee.

Seating: Six tables, three semi-booths, a few counter seats, and the porch.

Large groups? Not your best option.

Portion size: Reasonable, especially for the price.

Changes: Three different creamed cheeses; the spicy and the herbed are $.50 extra. Veggie sausage and wild smoked salmon available on The Don for $.50.

Coffee: Self-serve Stumptown.

Other drinks: Espresso, Lisa’s Chai, Tao of Tea, Kombucha, sodas, and juice.

Feel-goods: Organic, local ingredients and cage-free eggs.

Health options: Plenty here for the vegetarians and vegans.

WiFi? Yes.

• Phone: 503-234-7499
• Address: 3035 SE Division St., Portland OR. Google Map
• Hours: 8:00 a.m. to 4:00 p.m. daily
• Website: detourcafe.com

Local writer Paul Gerald is writing a book about 100 places to eat breakfast in Portland. It’s due out this summer, and you can keep track or get in touch at BreakfastInBridgetown.com.

This original post is by Paul Gerald, and it came from Portland Oregon Food and Drink.

• PortlandOregonWine.com
• Monteaux Restaurant
• Cork Wineshop
• Ristretto Roasters
• NorthwestFoodandWineGuide.com
• Anne Amie Vineyards
• Storyteller Wine Company
• Tapalaya Restaurant
• Coppia Restaurant
• Boedecker Cellars

[It has been a while since we reviewed Tabla. Since then, it has gone through a few changes. Bruce Bauer over at wineguyworld sent me his impressions from a recent visit. I thought you might find it interesting]

Getting value out of any one dish when you eat out isn’t too difficult. Here in Portland a plate of the addictive of Penne alla Vodka at 3 Doors Down or the fabulous burger at Castagna Café always hit the sweet spot for under $15 a pop. But the all too rare multi-course, prix fixe meal, a standard offering in European restaurants, is sadly much harder to find. And when you do find one, getting real quality is even more difficult. That’s why last night’s dinner at Tabla was such a revelation. An American restaurant, thankfully about a five minute drive from our house, that serves three generous courses of real quality food, for a mere $24. Incredible!

w and I went last night and neither of us had been for a long time. In my case a couple of years at least. We arrived at 7:30 and were seated in their very comfortable, yet on this night sparsely populated, dining room. A couple of cocktails were ordered to get the party started…w ordered their Persephone, a fairly acceptable riff on a pomegranate cosmo, maybe a little heavy on the pomegranate juice. I had the Anna’s Ginger Drop, which was stellar. A not shy dose of gin, ginger purée, and lemon juice that was both attention getting with that ginger snap and refreshingly balanced. Checking out the menu, how the 3-course deal works is you pick one item from three columns of offerings: a beginning, middle (a pasta selection), and entrée. There’s something for everyone here, and w started with their radicchio salad which was really well presented with a lightly creamy poppy seed dressing, comice pear, and a slice of Humboldt Fog cheese. I opted for their sweetbreads, which consisted nuggets of this glandular delight on top of a crostini (slightly over-toasted) surrounded by a pool of savory mushroom sauce. We were both smiling after these, especially knowing we still had two courses to go.

In anticipation of goodness to come, we had our very nice server pop the cork on a bottle of 1998 Sportoletti “Villa Fidalia” Reserva that I brought from home ($16 corkage fee). This was an Italian cab blend that was drinking absolutely perfectly, silky smooth, complex…very yummy! Tabla’s wine list itself had some pretty good value going for it too, and seemed to have choices that would fit any budget, plus some nice by-the-glass choices.

Our “middle” dishes arrived shortly after. All their pastas are house made, and I had the rabbit ragu on tagliatelle that was delicious. w opted for their tajarin with truffle butter and grana padano. Now we were spoiled by the ethereal tajarins we had in the Piedmont of Italy last year and also the version made out at PDX’s own Alba Osteria. The Tabla style was a bit disappointing. We would’ve liked to see the pasta cut a bit more thinly, and the truffle butter sauce tasted much too strongly of truffle oil, becoming almost bitter on the palate. The quality and cooking of both pastas was perfect though, not too done with a nice bit of al dente texture.

Then it was entrée time, and again we really were impressed. Again, very generous portions. Mine being their shredded boar shoulder topped by a crusty slice of sautéed polenta with a just right sprinkle of blue cheese. Really succulent, with a slightly spicy sauce to counter the richness of the boar and polenta. W’s plate of duck confit was equally impressive, crispy on the outside, perfectly moist inside, served with chive mashed potatoes and a port poached orange. Duck confit is one of the great all-time food inventions, and the Tabla offering, again in the context of this 3-course meal, where sometimes expectations are lowered, was excellent.

After all that savory deliciousness, we had to have something sweet. And since we couldn’t decide between the Panna Cotta with amarena cherries and the Carrot Cake made from local grower Gen Thiel’s carrots, with walnut bits and a maple cream cheese frosting, we said the hell with it and had both. And both, I’m happy to say, were sweetly satisfying. The carrot cake was the standout and something we both would look forward to having again.

Bottom line, the only real miss was the tajarin. Overall this was an excellent night out, and for just $24 each for the first three courses, it has to be one of the most incredible restaurant dining values in town.

• Phone: (503) 238-3777. Reservations recommended.
• Address: 200 NE 28th Ave., Portland OR. 97232 Google Map
• Hours: Tues-Thurs 5:00pm to 9:00pm, Fri-Sat 5:00pm – 10:00pm.
• Website: Tabla-Restaurant.com

This original post is by Bruce Bauer, and it came from Portland Oregon Food and Drink.