Category Archives: love this place

23 Hoyt

Once again, a great meal at 23 Hoyt. Chef Amber Webster is the driving force behind the stove, and her food, in every category, is masterful. Pasta is always perfect, love the flatbreads, fish was great and so was the pork.

Desserts are top notch- ice creams are perfection and the donuts- too good for words.


The room is comfortable, the drinks are strong and tasty, Amber is a lovely young thing.


New Menu at Roost

Ms. Henzel has changed her menu and I dare say it is pretty damn good. Giant deep fried Romano beans are the bomb, and the fried zucchini crunchy and addictive. The salads are both up there with her best, with bacon and blue cheese and all the good stuff that makes a salad a pleasure to eat.

You must go here and then go there.


There are some awesome entrees, and I still think it is the best burger in Portland.

Desserts were all yummy, and the ice tea’s flowing constantly.

Tasty and Sons- I just love this place

Tasty is best known for it’s great brunch. And it is really really good. And very reasonably priced. The bar makes a yummy and potent drink (excellent Tasty Mary) and when you order ice tea you get a glass and a carafe and a little pitcher of simple syrup. All year round. Some of the offerings are

Chocolate Potato Doughnut with crème anglaise
Griddled Bacon Wrapped Date with maple syrup & an almond
Kyle’s Housemade Granola with strawberries & sweetened lebneh
Open Faced Monte Cristo with spiced maple
Bambino Plate with scrambled eggs, bacon, biscuit & heather’s honey butter
Grilled Asparagus with sunny side up egg &  Parmesan Reggiano

The dates are rich, sweet and wonderful. Creme Anglaise on anything makes me happy. Monte Cristo is good, not Sunshine Tavern good, but good.

And for dinner, which is equally delish, here are some of my favorites.

The English Breakfast
Steak & Eggs with cornmeal pancake & jalapeño butter
Burmese Red Pork Stew with short grain rice & eggs two ways
North African Sausage with over easy egg, couscous & cauliflower
John’s Breakfast with house-made kimchi, sauteed vegetables, brown rice & sunny side up egg
Pork Cutlets with fried egg & sautéed spinach


New and Noteworthy On Mcloughlin and Roethe Road



Just opened by these two awesome guys who love to eat and prepare super good food, great prices, they are friendly and will be very happy to see you. On Mcloughlin and Roethe Road

this is a wonderful drink, and try the mussels


Dorleac Cocktail    Saint Jack


1.5 ounces (3 tablespoons) Hennessy VS

1 ounce (2 tablespoons) Dolin dry vermouth

.75 ounce (4 ½ teaspoons) lemon juice

.25 ounces (1 ½ teaspoons) honey

½ teaspoon Apple Gastrique


1. Combine all ingredients and shake. Strain into a well- chilled glass and serve immediately.


Apple Gastrique


3 cups sugar

Pinch salt

2 cups freshly extracted apple juice

¼ cup lemon juice

1 ¼ cup apple cider vinegar


1. Caramelize sugar with the salt in a heavy bottomed saucepan. Add the remaining ingredients and reduce to a thin syrup (about the consistency of warm maple syrup)

2. Chill and keep in fridge




we’re back

after a month of editing “The Portland, Oregon Chef’s Table”, we are back in the blogging business. Now I can blog about the book, out on July 17th, and all sorts of wonderful things that have been happening to my friends and colleagues, things I have been cooking, dining experiences and recipes.


Jenn Louis shout out. Food and Wine best new chef of 2012. Well deserved and so appreciated. She is stoked, and she deserves it cuz her food is awesome and she works her butt off.


Ben Bettinger going to work with Vitaly Paley on his 2 new places, more info to come, but it is all about northwest foods of yesteryear. Interesting for sure.


Been writing recipes for Parent’s Magazine and Diane Magazine and for a couple of new books on the horizon.


Luce is terrific. Small but perfect menu, reasonable prices and a casual welcoming vibe.


Tonight made a very tasty meat sauce

sauteed onions and garlic. add pork sausage and beef and browned. canned tomatoes and a can of paste. some oregano, some basil cooked for hours and added some half and half. stayed chunky and at the end added a dash of vodka and balsamic vinegar. on rigatoni, so good