As you enter the face of this restaurant, which resembles a cozy home, you may quickly realize there is a Commander: he cooks, he serves and reserves. He IS the experience. However, he has your ultimate dining experience in mind, despite the corny jokes at every table. He cares that your taste buds are delighted and that you traverse distances in your mind to the peak of mountains in Spain for ingredients. He may disagree with your menu choices, he may coach you in eating your meal, he may be pushy and over-the-top about his methods and ingredients, but you can’t say it wasn't a unique experience. With that said, the Chef who cares about every detail may delay the speed of service, so prepare to either enjoy your meal over a period of time (as Spaniards do) or make a reservation during the week. It will be well worth it. The savory flavors coat your tongue and delight your senses, along with completely expanding your belly.
Thursday, April 3, 2014
Tasca Brava - Be Brave
As you enter the face of this restaurant, which resembles a cozy home, you may quickly realize there is a Commander: he cooks, he serves and reserves. He IS the experience. However, he has your ultimate dining experience in mind, despite the corny jokes at every table. He cares that your taste buds are delighted and that you traverse distances in your mind to the peak of mountains in Spain for ingredients. He may disagree with your menu choices, he may coach you in eating your meal, he may be pushy and over-the-top about his methods and ingredients, but you can’t say it wasn't a unique experience. With that said, the Chef who cares about every detail may delay the speed of service, so prepare to either enjoy your meal over a period of time (as Spaniards do) or make a reservation during the week. It will be well worth it. The savory flavors coat your tongue and delight your senses, along with completely expanding your belly.
Sunday, June 6, 2010
Thistle Your Tastebuds
Sunday, May 9, 2010
Toro Bravo: "Mess with the bull, get the hors d'oeuvres"
This has quickly become our second favorite restaurant in Portland. We highly recommend the "French Kiss" if you like a bit of sweet and savory. This kiss consists of a brandy-soaked prune stuffed with foie gras. Actually, many of our favorites are sweet and savory combinations like the grilled bacon-wrapped dates with honey or a more subtle sweet within braised leeks with salbitxada.
Biwa or Be Square
We've been to a few izakayas here in Portland, but so far, our favorite is Biwa, and according to Cassio, it's also the most authentic within our izakaya repertoire. I adore the atmosphere, especially during our delightful rainy afternoons. It's set below street level and presents clean architectural lines and design while continuing to be warm and welcoming.
This is the perfect kind of place for sharing, and we shared it with Cassio's brother, Ciro, several weeks ago. Let your taste buds run wild, be adventurous and frisky and order mounds of enticing delicacies. Just try a bite and pass, or lick the plate. The choice is yours, or I guess yours and your guest's depending on if you're licking things.
On to the food: as I mentioned, Cassio felt this was the most authentic thus far. The food was simple, yet flavorful while also being seasonal and authentic. My favorite was a curry and pork croquette. It was like a little potato cake, but was perfectly crispy and absolutely delicious. I was also quite fond of the miso scallop, but scallops rarely disappoint. Oh, and instead of sake, I imbibed on a black pepper soda. Huh? Yeah, but it was mmmm, mmmm good.
Here's what we had, and yes, we were quite satisfied. Would highly recommend this place:
Crisp & Spicy Radish & wasabi saladMiso soup
Soft tofu with green onion and soy sauce (I usually don't like tofu, but this was excellent)
Savory & Succulent Chicken breast on a stick (Izakayas have lots of stuff on a stick; perfect while you're getting your sake drink on)
Miso scallop on a stick YUM, MY FAVORITE!
Pork belly on a stick
Mustard greens
Chicken thigh on a stick
Skirt steak on a stick
Curry rice
Curry & Pork Croquette OH MY GOODNESS!
Pickled stuff (like onions, beets, cabbage, etc.)
http://biwarestaurant.com/
Tuesday, May 4, 2010
Noshing 9-5: What a Way to Make a Living
This foodie fell into the perfect job about a month ago. What do I do, you ask? My official title is "Catering & Events Coordinator." But what do I DO? Oh, I talk about food from 9-5; taste it, divulge in it, chat it up with our wonderful chef and converse with all my other delightful foodie co-workers who have been in the industry most of their lives, thus making them super star experts. I smile all day as aromas waft across my nose, as the Executive Chef says things like "I'm off to get some Ahi" or as I'm greeted with a crispy and cheerful salmon cake drizzled with a Cajun Aioli sauce when I walk through the door.
Sometimes I head to events where my "job" is to sample the food and talk about it with other friendly event folks. Sometimes I head out to visit potential clients, bearing chocolate treats and singing our praises in hopes that they will book with us soon. (So far, I'm pretty decent, but hope to improve my wooing skills. Is wooing a word?) Sometimes I cheerfully answer a call and assist someone in building a menu for their special wedding, event, retirement, birthday party, corporate lunch, etc. Sometimes I help deliver and set up the food as people sit through meetings, dreaming of sugar plums, or whatever we have concocted behind the green curtain.
Sometimes I'm a guinea pig as our Chef creates something new, asking us to sample his exquisite art. My favorite so far is a fillet of salmon with a miso glaze, topped with an Uzu cucumber sesame dressing and garnished with popping little fish roe. I placed this perfect bite upon my tongue and immediately performed a jig (in my head,) and maybe slapped the Chef's arm a wee bit too hard out of excitement. (They'll get used to me. Eventually.)
All in all, I don't go to work: I go to play. I am blissful and I thank everyone who supported me in this endeavor.
Cheers!
Saturday, April 10, 2010
Le Pigeon: I'm not Worthy
Beef Bourguignon is the specialty, and seriously, it knocks you dead. But even though this dish is perfection with lovely legs, I'm consistently impressed with the divine expertise, symphony of flavors, and manner of "this is so easy, I don't even think about it" served up to you on a mismatched plate in each and every dish. French seems to be the inspiration, with a side of rock and roll. But the theme? Perfect execution. I've experienced many masters' dishes: Morimoto, Paul Bocuse, Charlie Trotter and honestly, this is my favorite. Lucky for me, it's right here in good ol' Portland, OR.
Let's back up for a minute. I want you to truly understand the hold this place has over my foodie heart and the role it's played in my life.
2007: My husband Cassio is reading Food & Wine and states "This restaurant is exactly where I'd like to work," as he reads about Gabe being voted "Best New Chef." (Gabe has recently been nominated nationwide, for the 3rd time, as the "Rising Chef of the Year Award," according to the James Beard Foundation, not to mention many, many other industry awards.)
August 2008: We decide to venture to Portland, scoping it out as a possible future home. We fall in love with Le Pigeon and the Farmer's Market (among other things,) prompting us to move here. (Yes, some say we're crazy; we say we're brave.)
February 2009: Scoped out Portland for a place to live, and of course visited Le Pigeon as our home base.
April 2009: Settled in, and again, visited Le Pigeon, quickly becoming a familiar yet delightful haven.
July 2009: Exposed my mom to exquisiteness. Where? Yes, Le Pigeon.
March 2010: Celebrated our 3rd wedding anniversary with the masters at Le Pigeon.
It sounds as if we're stalking Le Pigeon and its inhabitants, and I wish it were only so. There are so many interesting restaurants in Portland, creating a difficult choice of new versus experienced. But I will never be disappointed in going back to Le Pigeon, because each time is a new adventure.
What did we love last?
Duck Confit Nuggets: succulent duck confit, deep-fried to create a sweet crispiness, served with a delightful sauce.
Pan-Seared Halibut with Gnocchi: perfect butter crust and the best gnocchi I've ever had in my life. (A delicately light exterior with a perfectly creamy and flavorful interior.)
Sweetbreads: Cassio says they were goooooood. (Sorry readers. I was too absorbed in my gnocchi to record the details of his meal!)
Foie Gras Profiteroles: Just imagine.
Tuesday, March 16, 2010
"Belly Timber, Get in my Belly"
The latest accomplishment for me? Pig ears. Not too bad, but probably not something I'd crave and whoop out loud about. The dipping sauce was pretty good, but the visual appeal was exactly how you'd imagine it to be. However, the candied bacon sprinkled atop my caramel ice cream was fabulous. Exciting, new, savory and sweet all bundled into a crispy delight.
If you're not up for pig parts or candied pig, Belly Timber has so much more to offer for those who like to play it safe. The flavors assembled are haunting and mouth-watering, not to mention perfectly and consistently executed. One of my favorite simple pleasures would be the assorted range of salts served with crispy baguettes, such as lavender, chocolate, celery, and poppy seed. Absolutely divine.
If you haven't tried it, you need to get some Belly Timber into that good belly of yours. Believe me. It will thank you.
Environment: Four thumbs up (old house, lovely lighting, very comfortable)
Food: 80 thumbs up (2nd favorite in Portland)
Price: ** or *** (We had a great 3-course meal for $25)
Service: Four thumbs up
Location: SE Hawthorne