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.
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 RoostPDX.com 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.
Half of the Victory Bar duo, Eric Moore, has opened Free House, on Fremont, with one of the Olympic Provisions guys. It’s casual, nicely designed, and has a nice size outdoor dining area. Food is essentially Olympic Provisions fare, and I have enjoyed a spectacular bratwurst and equally tasty hot dog. Pate is good, and the mac and cheese is smoked Cheddar creamy deliciousness. Drink menu is creative, good beer choice, and the people are cool.
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
Broder makes a fine club sandwich. Gravlax, avocado and other good stuff
2508 Southeast Clinton Street
Portland, OR 97202
Broder is, as far as I know, the only Swedish restaurant in town. I don’t count Ikea, although it is true that I have had my share of their meatballs, but all that came to an end when I had them made the right way. No mystery meat, no strange sauce, just perfectly tender and tasty meatballs in a sherried cream gravy. Broder is a tiny place, very popular at breakfast lunch and brunch and soon to be serving what promises to be tasty dinners. Chef Derek Hanson, formerly of Laurelhurst market, has taken over, and it is going to rock.
Their breakfasts are stellar, and the Aebleskivers (fluffy Danish pancakes) are fluffy pillows of pancake, served with a choice of delectable sauces. Eggs are wonderful as well, and the lamb burger has been ranked in the top 10 burgers in Portland. Today however, I am thinking and writing about the sandwich that I sometimes dream about. It is the Broder club, and it is made with house cured gravlax, bacon, avocado, roasted tomato and slathered with horseradish cream. The bread, from one of the best bakeries in Portland, is Pearl bakery’s lightly toasted multigrain. This melding of fabulous tastes and textures happens to combine many of my favorite foods. Cured salmon and bacon is a match that is hard to beat.
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
I love Peking duck. The crispy skin, the pancakes, the hoisin sauce, the scallion. It was not easy to find in NY, harder still in PDX. The couple of trips to Vancouver BC yielded fine results. I think we ordered it three times on our last visit. The restaurant OM, 7632 SE Powell Blvd Portland, OR 97206, has very good duck. Rather than pancakes, they have a kind of puffy bread, like a bao dough. The skin is crisp, it is very reasonable. The food there is excellent, nothing has disappointed. Check it out