five fifty-five

Neither Kate or I could believe how long it had been since going to five fifty-five.   ( ...Had we even been here together yet?)  Well, it was high time we did, so Friday night we put this one to bed! 

There are a select few restaurants here in Portland that fall into a category I refer to as "the best of the best".  five fifty-five falls into that category for anyone who knows what I'm talking about.  Owners Steve and Michelle Corry are seeing to it that this distinguishment will remain for a long time to come, with their attention to detail on every aspect of what happens in "555."  From the rich wooden interior and decor to the extremely well thought out, deep, Nationally acclaimed wine list, to the menu itself.  Their passion for gastrominique is intrinsic in everything that the guest sees here.  Even the wait staff are accomplished.  Don't believe me?  Strike up a conversation with your server on your next visit and find out for yourself just how committed this group is.

Now to dinner.

You might notice right off the bat that the menus themselves are quite interesting.  Several loose pages of menu items on brass clipboards, which can make it a little difficult to navigate until you get used to the concept, but highly necessary given the state of constant change.  The wine list, as fantastically deep as it is, also must be sorted through with a specific purpose.  Of course, the staff are more than able and willing to help you with this.

I chose the Stags Leap Petite Sirah from the wine list.  Not that there weren't at least 15 other wines that I wanted to choose...  Part of the reason Kate and I go out and eat so much is to try new things and new wines in combination.  Then, when we find something we really like, we can go buy it to keep at home and enjoy again later, whether together or with others. Tonight we wanted something new and big and the Stags Leap certainly filled the bill.

For starters, I chose the duck soup with balsamic and Kate shared a couple of spoonfuls with me.  What an absolute delight this was.  The "balsamic" was reduced to caviar sized pearls and placed delicately as a garnish with the bowl.  The creamy texture (served hot like soups should be served, including a piping hot soup bowl) was so smooth I couldn't believe it. 

(I know what you're thinking.... Petite Sirah with creamy-styled soup, right?  Well, let me tell you this: the combination was truly pleasant!)

For my entree I chose the Pork two ways.  The plate was served piping hot (again) with a beautifully marked pork chop that was seasoned well (not overly).  The 2nd way of pork was a homemade sausage wrapped in cabbage that was typical of what one would expect from a sausage in flavor but had a very sweet edge to it as well.

Kate chose the Filet Mignon with grilled Brussels sprouts and a cream sauce.  Her filet was one of the best we had experienced in the past year.  (Yeah, we wind up sharing just about everything!!)  It melted in the mouth like one would expect and was perfectly cooked to order.

For dessert I had the pumpkin custard served with candied tangerine rind (amazing to say the least) and Kate enjoyed a simple homemade chocolate chip cookie!

We look forward to our return visit to five fifty-five!  Anyone interested in joining us, just let me know!  You won't regret it.

I give five fifty-five 5 stars tonight!

~Joe