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!