Comments on: Review: Higgins http://www.portlandfoodanddrink.com/higgins/ Throwing Ourselves On The Grenade of Bad Food to Save You Thu, 17 May 2012 01:20:25 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: RosePetalTea http://www.portlandfoodanddrink.com/higgins/#comment-154254 RosePetalTea Sun, 11 Apr 2010 17:21:48 +0000 http://www.portlandfoodanddrink.com/?p=4221#comment-154254 I am smitten with the bar menu at Higgins and have thus never made it to the regular menu. Several of the dishes on the bar menu are otherworldly, namely the goat cheese pyramid with balsamic and red wine reduction drizzles, housemade pickles of all sorts, and thin, crisp crostini. The flavor pairings in this dish are inspired. Also, the housemade pastrami sandwich is the best in town (with several close contenders admittedly). The seafood salad is lovely, burger top notch, and soups homey and good. I love the "uncanned" feel of this place, i.e. not all shiny new and trying to be the latest, greatest spot in town. I do agree, however, that Higgins needs an infusion of fresh ideas and energy. A menu that has not changed significantly in years is always a red flag. I am smitten with the bar menu at Higgins and have thus never made it to the regular menu. Several of the dishes on the bar menu are otherworldly, namely the goat cheese pyramid with balsamic and red wine reduction drizzles, housemade pickles of all sorts, and thin, crisp crostini. The flavor pairings in this dish are inspired. Also, the housemade pastrami sandwich is the best in town (with several close contenders admittedly). The seafood salad is lovely, burger top notch, and soups homey and good. I love the “uncanned” feel of this place, i.e. not all shiny new and trying to be the latest, greatest spot in town. I do agree, however, that Higgins needs an infusion of fresh ideas and energy. A menu that has not changed significantly in years is always a red flag.

]]> By: Southron http://www.portlandfoodanddrink.com/higgins/#comment-152814 Southron Tue, 12 Jan 2010 19:34:12 +0000 http://www.portlandfoodanddrink.com/?p=4221#comment-152814 We do the same. For those who have been disappointed in the mussels at Higgins, stop by Wildwood on a rainy Sat. afternoon, sit at the bar, order the mussels, and be prepared for an enjoyable experience. We do the same. For those who have been disappointed in the mussels at Higgins, stop by Wildwood on a rainy Sat. afternoon, sit at the bar, order the mussels, and be prepared for an enjoyable experience.

]]> By: cupsncakes http://www.portlandfoodanddrink.com/higgins/#comment-151638 cupsncakes Tue, 17 Nov 2009 06:21:33 +0000 http://www.portlandfoodanddrink.com/?p=4221#comment-151638 I've been going to Wildwood a lot again and love it, particularly the between-lunch-and-dinner "bar menu" time. I’ve been going to Wildwood a lot again and love it, particularly the between-lunch-and-dinner “bar menu” time.

]]> By: jimster http://www.portlandfoodanddrink.com/higgins/#comment-151524 jimster Thu, 12 Nov 2009 20:03:57 +0000 http://www.portlandfoodanddrink.com/?p=4221#comment-151524 I usually find the soups at Higgins, especially the non-veggie ones, to be some of the most inspired soup-making I have experienced (although the French Onion at Laurelhurst Market was incredible the other night). Odd that you got a dud. I generally eat later and in the bar and tend to go with the non-entree faire. Burger is still top-notch, their pastas can be terrific and, as you mentioned, their fish is usually excellent. They have a super-nice wine list that is well chosen locally and internationally as well as the big beer list. I think if you hone it down and figure out what they do and what you like you can have a great experience there. I dig the old school feel to it (that and the VQ are the only places I can think of that have that feel) and while a sweep and update could be in order I hope they keep to the vibe that they have. As far as downtown dining goes it still does pretty well in my book. I usually find the soups at Higgins, especially the non-veggie ones, to be some of the most inspired soup-making I have experienced (although the French Onion at Laurelhurst Market was incredible the other night). Odd that you got a dud. I generally eat later and in the bar and tend to go with the non-entree faire. Burger is still top-notch, their pastas can be terrific and, as you mentioned, their fish is usually excellent. They have a super-nice wine list that is well chosen locally and internationally as well as the big beer list. I think if you hone it down and figure out what they do and what you like you can have a great experience there. I dig the old school feel to it (that and the VQ are the only places I can think of that have that feel) and while a sweep and update could be in order I hope they keep to the vibe that they have. As far as downtown dining goes it still does pretty well in my book.

]]> By: Marshall Manning http://www.portlandfoodanddrink.com/higgins/#comment-151516 Marshall Manning Thu, 12 Nov 2009 06:16:48 +0000 http://www.portlandfoodanddrink.com/?p=4221#comment-151516 I'm not sure how long it's been since you've been to Wildwood, but I find the items I've had there over the past year or two to be better than the ones had in the last few years of Corey Schreiber's tenure. I’m not sure how long it’s been since you’ve been to Wildwood, but I find the items I’ve had there over the past year or two to be better than the ones had in the last few years of Corey Schreiber’s tenure.

]]> By: Ellen Green http://www.portlandfoodanddrink.com/higgins/#comment-151513 Ellen Green Thu, 12 Nov 2009 03:28:40 +0000 http://www.portlandfoodanddrink.com/?p=4221#comment-151513 Thank FD, that's exactly how I feel about the new and shiny restaurant most of our publication - WM, Oreginain, Mercury rush to review and forget about the estabilshed ones. In addition, if one paper review a new place, all the other ones rush into reviewing the same new place like it is a competition of some sort. Thanks FD for remembering the mixing up the reviews, and putting a serious effort into reviewing, period. Thank FD, that’s exactly how I feel about the new and shiny restaurant most of our publication – WM, Oreginain, Mercury rush to review and forget about the estabilshed ones. In addition, if one paper review a new place, all the other ones rush into reviewing the same new place like it is a competition of some sort. Thanks FD for remembering the mixing up the reviews, and putting a serious effort into reviewing, period.

]]> By: runi http://www.portlandfoodanddrink.com/higgins/#comment-151512 runi Thu, 12 Nov 2009 03:24:42 +0000 http://www.portlandfoodanddrink.com/?p=4221#comment-151512 My husband and I shared the charcuterie plate last week and it was great. Beautiful and interesting flavors in their cured meats. We also split the cheese plate which wasn't as inspired as it has been in the past, it was still good mainly because of the little nummy things they serve with it such as dates, nuts, apple and pears and a lovely little jam. It's such a relief to eat good food (whether here or elsewhere)! I hope Higgin's notices your review and considers sprucing the joint up a bit. My husband and I shared the charcuterie plate last week and it was great. Beautiful and interesting flavors in their cured meats. We also split the cheese plate which wasn’t as inspired as it has been in the past, it was still good mainly because of the little nummy things they serve with it such as dates, nuts, apple and pears and a lovely little jam. It’s such a relief to eat good food (whether here or elsewhere)! I hope Higgin’s notices your review and considers sprucing the joint up a bit.

]]> By: Food Dude http://www.portlandfoodanddrink.com/higgins/#comment-151508 Food Dude Thu, 12 Nov 2009 00:17:11 +0000 http://www.portlandfoodanddrink.com/?p=4221#comment-151508 I had some pretty darn good wines by the glass, at reasonable prices, so maybe they have addressed that. I had some pretty darn good wines by the glass, at reasonable prices, so maybe they have addressed that.

]]> By: polarwanderer http://www.portlandfoodanddrink.com/higgins/#comment-151506 polarwanderer Wed, 11 Nov 2009 23:55:35 +0000 http://www.portlandfoodanddrink.com/?p=4221#comment-151506 Higgins used to be so good. When they were on top of their game the fish dishes and alsation charcuterie plate were wonderful. I used to work a block away and it was a regular lunch spot and take clients from out of town dinner spot for several years. Unfortunately your chances of getting a good meal have become 50/50 in recent years. The service is still wonderful. The wines by the glass have become too overpriced for what they are and I would prefer more of a focus on local wines. It will always be remembered as a pioneer in local sourcing. These days, so many other places do it so much better. It is akin to the same sad decline of Wildwood. Only people who rely on Fodors and Frommers seam to go to these places now. Higgins used to be so good. When they were on top of their game the fish dishes and alsation charcuterie plate were wonderful. I used to work a block away and it was a regular lunch spot and take clients from out of town dinner spot for several years. Unfortunately your chances of getting a good meal have become 50/50 in recent years. The service is still wonderful. The wines by the glass have become too overpriced for what they are and I would prefer more of a focus on local wines. It will always be remembered as a pioneer in local sourcing. These days, so many other places do it so much better. It is akin to the same sad decline of Wildwood. Only people who rely on Fodors and Frommers seam to go to these places now.

]]> By: L'epicier http://www.portlandfoodanddrink.com/higgins/#comment-151498 L'epicier Wed, 11 Nov 2009 20:38:49 +0000 http://www.portlandfoodanddrink.com/?p=4221#comment-151498 I've had the Magret and Confit of Duck there 30 times, it's always been perfect. The fruit sauce ingredients can vary seasonally, as well they should, but it's always been spot on. I've had it when the breast was a tad too rare though. I've always been happy with their pastrami too. Kenny and Zukes has an amazing pastrami and corned beef but they need to do a much better job of making every sandwich truly great. I've been served a sandwich made entirely of the shredded ends of corned beef there, stuff that should've been reserved for the corned beef hash. I’ve had the Magret and Confit of Duck there 30 times, it’s always been perfect. The fruit sauce ingredients can vary seasonally, as well they should, but it’s always been spot on. I’ve had it when the breast was a tad too rare though.

I’ve always been happy with their pastrami too. Kenny and Zukes has an amazing pastrami and corned beef but they need to do a much better job of making every sandwich truly great. I’ve been served a sandwich made entirely of the shredded ends of corned beef there, stuff that should’ve been reserved for the corned beef hash.

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