Thistle Your Tastebuds

Not literally, but completely figuratively. Thistle will certainly wake up those tastebuds, but in a much more romantic and delicate kind of way. This restaurant is set in the heart of Oregon's wine country and sources each and every ingredient within 100 miles of its kitchen. They "heart" the planet and it shows. The dining room utilizes loved and discarded items such as old wood as the backing to a booth, school chairs from another era, squeaky cash registers and antique light fixtures. All of these items may have filled a hole in the earth but here, they are re-invented and are the shining stars of the decor show.

As you arrive, you are whisked to your seat, one of 25 as it's a small and intimate dining room. One of the two originators smiles and passionately explains the seasonal and selective menu from the chalkboard while she fills your mix-n-match water glasses to the brim with cold, filtered water.

The food is exquisite, fresh and highlights the perfection of the ingredients they offer. Imagine radishes pulled freshly from the ground with their bitter leaves spilling over the plate, served with a simple ramekin of salted butter. Or imagine discovering an entirely new ingredient, one you become obsessed with such as glacier lettuce and begin to stalk it at the farmers market.

The menu is limited but offers a little bit of approachable such as King Salmon with asparagus and a green garlic aioli and a little bit of adventurous such as beef tongue. If you are a foodie, you will thrive here and if you are a budding foodie, there will be something within your comfort zone and something new to try. If you aren't very adventurous, you might want to hold off until you are.

Toro Bravo: "Mess with the bull, get the hors d'oeuvres"

If you mess with THIS bull, you receive a surprise of deliciousness. Toro Bravo packs a punch in every bite, and oh what a mighty variety of little bites they have to offer. The menu continues with pages and pages of temptations and every kind of flavor combination you can imagine. One can be quite overwhelmed with the extensive list of dishes on the menu and even the list on the chalkboard boasting of the multitude of local farms and businesses that are sourced for this intimate, yet lively, restaurant on the Northeast side of Portland. The atmosphere is energetic and vibrant, providing the perfect place to gather with friends and share a bite. (Oh, and don't miss out on the cozy and intimate bar upstairs: Secret Society, a perfect place to discover old-timey cocktails while whispering in a candle-lit corner.)




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.

If someone waves an invitation to Toro Bravo in front of our face, we will rush at them full force. It's that good. Don't wait. Eat there now.

Biwa or Be Square

Biwa is an Izakaya, which is basically a Japanese bar that serves food best accompanied with sake. Supposedly it's been a rising trend out here in Portland, supplementing the sushi trend from years ago. My favorite part: small portions, which means a delightful nosh throughout dinner.

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 salad
Miso 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/

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!

Le Pigeon: I'm not Worthy

I don't even feel close to worthy to blog about this restaurant. Is it a restaurant or is it heaven on earth? Yes, I committed the ultimate felony of being cheesy. But I can't help it. My knees melt, my eyes water, my heart pumps and my mouth waters every time I set foot into this slice of perfection. I think each and every time I dine here the question"Can I get you a cab?" follows my last bite because I'm seriously in tears and profusely commemorating anyone and everyone who even remotely participated in this delightful experience. (Yes, it might have a wee bit to do with the exquisite wine paired with the meal.)

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.

"Belly Timber, Get in my Belly"

It's official: Belly Timber is our second favorite restaurant in Portland. We've tried two brunches, a happy hour and now dinner, all being outstandingly delicious while enticing us to try new, and oftentimes adventurous, delicacies.

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

Fritter instead of Twitter

I just discovered this delightful website and am in love. Frittering beats Twittering in my book any day. Enjoy, my fellow conscientious foodies.
http://www.culinate.com/home

Castagna Restaurant

The evening of my birthday celebration kicked off with perfectly seared scallops and ended with decadent cheese ice cream, all at Castagna Restaurant. What a way to ring in my 36th year of existence; seated in a dimly lit dining room, surrounded by a simple, elegant setting and noshing new food with my hubby.

The star of the show was Cassio's appetizer consisting of dungeness crab, amaranth (a leafy green,) lemon and cardamom. The citrus and crab provided the perfect dialogue, leaving a refreshing aftertaste at the tip of your tongue. Second place, only because of its monologue nature, was a simple swipe of black garlic across my plate. Yes, I ran my finger oh so tenderly through the grainy black decadence, desiring more so as I could spoon it onto a cracker and lap it up with enthusiasm.

Overall, the food was well-prepared, but there seemed to be something lacking with the dishes. Striving to feature a wide array of popular and inventive ingredients, the dishes seemed to fall short when it came to a cohesive concept. Simply put, the food didn't play nicely with each other. Of course this is just my humble opinion, and while I had a wonderful experience, I would recommend other restaurants over this one to those who visit this wonderful city.

Environment: 2+ thumbs up

Food: 1 thumb up

Price: $$$

Service: 2 thumbs up

Location: SE Hawthorne

Garlic: the New Black

After supposedly sporting a stethoscope and curing folks for ages in Korea, China and Japan, black garlic donned a chef's hat, traversed to the U.S. and began to cure bored palates. Upon arrival, this member of the onion family quickly became the next "it" ingredient. Its sweet, fermented cloves hypnotized chefs across the country and enchanted its way into top kitchens' dishes while making celebrity appearances on TV shows such as Bravo's Top Chef: New York.

So what exactly is this black garlic I speak of? Why is it black? Has it been burnt or ruined? Perhaps the color is simply its best defense. "Yes, yes, I'm burnt and ruined through and through. Don't eat me. I'm awful." Don't you be deceived, my noshing friend. The flavor is purely divine. Spread it on a cracker and call it bliss; dab it on some scallops and bliss will explode. Yes, yes and oh my goodness, yes.

This bulb is best aged at a constant temperature over a month, which yields a soft, jelly-like texture, a black color and a sweet molasses flavor, of course complemented with a hint of garlic. This heaven has only teased my tongue once, but I sincerely hope Mr. Black Garlic and I meet again soon.

Foster Burger

There's a new hunk of meat in the hood with mighty tasty buns. The name? Burger. Foster Burger. Simple name, simple menu.

A little background: Pok Pok, a delicious Thai restaurant on Division, is the claim to fame for these burger connoisseurs, featured in culinary publications such as Gourmet, Food & Wine and Saveur. (More to come on Pok Pok later.) Exclamations of joy that these culinary geniuses chose our neighborhood for their next experiment, and our taste buds weren't disappointed.

First off, great atmosphere and wonderful lighting. (Those who know me know my respect and obsession with dimmers.) Secondly, extremely friendly service, although a tad slow on the uptake, but we sympathize with new restaurant jitters.

Lastly, glorious food. Favorite thing, hands down were the black and white fries. Yes, the burger was cooked to perfection and drew saliva from my tongue, while the buns were sweet and fluffy, sourced from "An Xuyen Bakery" smack dab next door. (Not a long walk for them buns.) But these fries; unique, decadent and wonderful. The white? Truffle oil. Always a nice upgrade to tators. The black? Get this: squid ink aioli dipping sauce. GLORY BE! Good bye ketchup, hello squid ink. Yes, please.

Overall, a great experience. Mostly burgers on the menu (duh) and a couple of salads. I might have to try a leafy green option next time; maybe the Cobb, featuring a big slab of perfectly smoked, superbly cooked bacon lying provocatively across the top of crisp greens.

Environment: 2 thumbs up

Food: 2 thumbs up

Service: friendly but slow

Location: SE Foster

Nosh-i-guchi, an Introduction

Nosh: A Yiddish word defined in Webster's as "to eat on the sly" or " to eat a snack" like "noshing on pizza." Mmmmm, noshing. A wonderful and adventurous method of experiencing Portland. Apparently, it's difficult to stumble upon icky food here. And I love the word nosh, because change one letter, and it's the first syllable of my last name. Come on. Good times with words. Let's all say it together, class: Nosh-i-guchi.

So, armed with a clever name (if I do say so myself) and a plethora of deliciously exciting food at my fingertips, I've set a goal to nosh and blog this year. I may nosh at a restaurant, at a happy hour, at home or anyplace where noshing abounds. I may nosh in the present, or I might do some retroactive noshing. But mark my blog words, there will be plenty of noshing experiences to share with you folks.

Stay tuned, my fellow noshers.