It's Saturday night. Katie and I are hungry (as usual) and want to go find someplace new to experience. So we set out for Portland with the full intenetion of going to one of the very few places on our list we haven't been to yet (or one we haven't been to in a long time).
Once again we found ourselves at Local188. Why? Well, because this place is simply amazing!
The service is always accomodating and professional. The atmosphere is relaxed, pleasant, non-imposing and always busy.
The wine list at Local 188 is somthing to look forward to each and every visit, as it changes and is updated with new and exciting selections on a regular basis.
One of the very first things you notice is the staff. It is not your traditional uniformed, or even similarly dressed wait staff. They sport unique aprons that look like they came right out of an "I Love Lucy" episode rather than a traditional bistro apron. Do not be fooled by their appearance though: This group knows their stuff, especially the wine list (which is a tribute to the ownership and management).
The exposed kitchen is also a gem to behold. You can sit at a bar facing the chefs as they toil and work thier magic, drinking in not only good libations and enjoying whatever culinary delights they have ordered. But also what I can only call "the show."
While I have been to this restaurant on several occasions, I can't resist ordering the olives appetizer. It's elegant in it's simplicity. And somehow, it is always slightly different from the previous visit. The same can be said of the cheese platter. If fact, this particular appetizer has been tweeked to perfection on this most recent visit with 3 different styles of cheese, an assorment of nuts (some roasted some candied), dried cranberries, fresh sliced apple and a flatbread crisp. No matter what combination of items you put together to temp the palate, they ALL delivered quite nicely with great balance of flavor, texture and satisfaction.
The seared dayboat scallops, accompanied with dehydrated kalamata olives and a sour orange aioli were also some of the best scallops I've had in recent memory. They melted in the mouth and were perfectly crisped on the surface, demonstrating a vey delicate and knowing touch by the guys in the kitchen.
Our entrees were no dissapointment either. I had the Risotto of the day, made with cauliflower and truffled oil on this occasion. Katie had the cider brined pork chop, cooked to a prefect medium temperature served with garlic mashed potatoes, carmelized shallots and brussell sprouts.
Good food. Good wine. Good service. Good atmosphere.
I have to give Local 188 4-stars last night!
We'll be back!!
