Before I begin, I want to point out the slight change in the name of this blog. As you can see, my silent partner (who is rarely silent) has been added to the name above. We eat out together, critique these places together and write these reviews together. So being a "together" kind of day on this day of love, it seemed fitting to change the name!
Valentine's Day! February 14th. "The Day" to show your Love how much they mean to you. ...Not that one shouldn't demonstrate this on a daily basis anyway!
And because we just couldn't get out for dinner, we decided to go have a nice lovers' lunch date instead.
Like the sheer number of the good restaurants in Portland, there are different and equally exciting lunch menus available to the consumer at your favorite dinner destination. So today I chose to take my sweetie to The Salt Exchange to finally try out their luncheon offerings.
As is normal for us, we were seated at the Chef's bar overlooking the kitchen. This vantage point offers so much added value to the overall experience for the serious foodie. We were offered a complimentary dish of the Truffled Potato Chips to snack on as we got going and boy were they a treat! Flavorful, just enough salt to whet the appetite and very crisp but not burned.
We simply had to try the Cheese Sample platter as a starter. With Great Hill Blue, Tallegio and Herbed Goat Cheese how could you go wrong? The plate was served with fresh crostini, truffle-infused honey and balsamic-caramelized figs. Mmmm Mmmm!
For our main course we both had a hard time deciding what to have. The choices ranged from house-made falafel wrap, grilled cheese with bacon, fish tacos (made with Hake today), house smoked chicken salad sandwich, hand-cut turkey club and a cubano (roasted pork loin with ham and Swiss sandwich).
Kate chose the hand-cut Turkey Club with bacon, orange-cranberry jam, lettuce and tomato with a side of ginger-carrot soup (the soup de jour). I chose the House smoked Chicken salad sandwich made with grilled grapes, smoked Gouda cheese, lettuce and onion with a side Caesar salad. In both cases, the bread on our sandwiches was perfectly crisped on the outside and warm inside. Not brown or over-toasted, but what I will refer to here as "al-dente" if I may. You can ask to have your bread done to your own preferred toasted state just so you know.
After drooling over how delicious and satisfying our meals were, we were offered the dessert menus to tempt us further. (It was a good thing we decided not to eat breakfast!) We settled on the house made chocolate cake with lemon curd, raspberries and fresh whipped cream and a glass of Vidal Ice wine.
One of the great things about sitting where we do whenever we dine here, is that you get a full picture of exactly how a kitchen operates, how fresh and original each plate is and how adept the staff is at their craft. I have to give top credit to Chef Adam White. We were witness to a well run, highly communicative and focused line. Kimmo and Courtney work their magic as well, and indulge us by answering all our silly questions! Not only was the kitchen line on their game, so was the wait staff. They were very attentive to each order, special requests from guests and worked as a team to expedite the meals to tables as they were put out.
Kate turned around at one point, looking to the front of the house, and took notice of the decor. "It's not just pretty, it's also well thought out in its simplicity. I like the feel." She also made note of the bar stools being comfortable enough for a leisurely meal, since we always eat at the chef's table (with bar stools.)
To sum it up: We loved our Valentine's Day lunch date, the meal, the service and the overall experience we had at The Salt Exchange once again! ...And on Valentine's Day, isn't it all about the love?
Kate and I give The Salt Exchange 5 stars for their lunch!
Until next time,
~Joe and Kate
Wednesday, February 15, 2012
Thursday, February 9, 2012
Schulte and Herr
Out and about on a Beautiful but cool day in Portland, it's lunchtime and Kate and I simply had to visit Schulte and Herr again! Our last experience there was awesome if you recall.
I reported on my last blog about this restaurant that they were a breakfast and lunch stop only. Well, that has changed and they are now open for dinner from Tuesday through Saturday from 5pm-9pm. Lunch is Tuesday through Friday from 11:30am-2:30pm and on the weekends they now do Saturday and Sunday brunch from 8am-2:30pm. I am most excited to go back at some point soon and try out dinner!
Needless to say, Kate and I had two cups of soup (and the potato pancakes as well) to start. We tried both the split pea and ham and the lentil soup offerings just to make sure they were up to par. Oh boy, were they ever and a perfect choice given the weather outside. I don't remember if I said it just this way or not about the last visit, but the potato pancakes were simply out of this world. If you can possibly imagine what a perfectly cooked foie gras should feel like when you eat it, that's what these were like. They were perfectly crisped on the outside and melted in the mouth like butter on a hot knife. Full of clean, wonderful flavor that satisfied not only the palate but the senses as well. When dressed with the applesauce and sour cream that accompanied them, Home Run!!!
We sampled two different main course offerings. Kate went for the Beef Goulash with roasted red peppers and pan fried bread dumplings. This plate was beautifully laid out with the evenly golden brown dumplings framing the beef goulash. The beef itself was as tender and flaky as a brisket would be and sooo delicious with the red pepper sauce it had been cooked in!
My roasted Bratwurst (a very traditional German dish) was amazing! The wurst was roasted to a very attractive caramelized state on the outside and the meat itself was flavorful, sweet and seasoned to perfection. This was served with homemade sauerkraut and what I can only describe to you as the best potato salad I have ever eaten! Seriously. It was that good. The plate came with a generous dollop of fresh whole grain mustard which was also matched very well with the Brat.
Well, let me also share with you the dessert we had. It's called Bee Sting Cake and I was glad we saved enough room to have it! This dessert is made with a creme brulee like vanilla custard sandwiched between two layers of cake and topped with a honey and almond brittle crusting. I'm going to have to include a picture of this at some point in the future. For now, you're going to have to look at the empty plate!
We had a wonderful conversation with Steffie while we dined and were pleased to find out that Schulte and Herr also have (and welcome) a BYOB liquor policy for their patrons! Have a special beer or bottle of wine that you think you'd like to consume with your meal at Schulte on your next visit? Well, bring it along!
I give Schulte and Herr a solid 5 stars on this visit. It is quickly becoming a favorite of ours!
Until next time, Cheers!
~Joe
I reported on my last blog about this restaurant that they were a breakfast and lunch stop only. Well, that has changed and they are now open for dinner from Tuesday through Saturday from 5pm-9pm. Lunch is Tuesday through Friday from 11:30am-2:30pm and on the weekends they now do Saturday and Sunday brunch from 8am-2:30pm. I am most excited to go back at some point soon and try out dinner!
Needless to say, Kate and I had two cups of soup (and the potato pancakes as well) to start. We tried both the split pea and ham and the lentil soup offerings just to make sure they were up to par. Oh boy, were they ever and a perfect choice given the weather outside. I don't remember if I said it just this way or not about the last visit, but the potato pancakes were simply out of this world. If you can possibly imagine what a perfectly cooked foie gras should feel like when you eat it, that's what these were like. They were perfectly crisped on the outside and melted in the mouth like butter on a hot knife. Full of clean, wonderful flavor that satisfied not only the palate but the senses as well. When dressed with the applesauce and sour cream that accompanied them, Home Run!!!
We sampled two different main course offerings. Kate went for the Beef Goulash with roasted red peppers and pan fried bread dumplings. This plate was beautifully laid out with the evenly golden brown dumplings framing the beef goulash. The beef itself was as tender and flaky as a brisket would be and sooo delicious with the red pepper sauce it had been cooked in!
My roasted Bratwurst (a very traditional German dish) was amazing! The wurst was roasted to a very attractive caramelized state on the outside and the meat itself was flavorful, sweet and seasoned to perfection. This was served with homemade sauerkraut and what I can only describe to you as the best potato salad I have ever eaten! Seriously. It was that good. The plate came with a generous dollop of fresh whole grain mustard which was also matched very well with the Brat.
Well, let me also share with you the dessert we had. It's called Bee Sting Cake and I was glad we saved enough room to have it! This dessert is made with a creme brulee like vanilla custard sandwiched between two layers of cake and topped with a honey and almond brittle crusting. I'm going to have to include a picture of this at some point in the future. For now, you're going to have to look at the empty plate!
We had a wonderful conversation with Steffie while we dined and were pleased to find out that Schulte and Herr also have (and welcome) a BYOB liquor policy for their patrons! Have a special beer or bottle of wine that you think you'd like to consume with your meal at Schulte on your next visit? Well, bring it along!
I give Schulte and Herr a solid 5 stars on this visit. It is quickly becoming a favorite of ours!
Until next time, Cheers!
~Joe
Monday, February 6, 2012
Grill 233
Hello everybody! Well, once again Kate and I ventured out in search of something new and I'd been hearing a lot of commercials for this restaurant. So off to Yarmouth we went!
I was quite honestly very desirous of a good steak and had been told that I probably wouldn't be disappointed here. Some of you may know that Kate is a designer by profession, so when we go out we not only wind up dissecting the meals and service, but frequently the conversation delves into the atmosphere and decor as well. So with no further ado, I'm handing the mic over to Kate!
To begin I ordered a bottle of Spanish Red wine as I knew I was going to have a juicy steak for my main course. I chose the 2008 Monte Vicor Garnacha (Granache). For those of you who haven't figured out yet that the Spanish reds are quite the exceptional values yet I say: what are you waiting for? TRY THEM!! Kudos to Grill 233 for having the insight to include them on their wine list.
I ordered a bowl of the Clam Chowder and Kate ordered a Caesar Salad for our first course. We shared both. The Chowder was terrific. The use of red bliss potatoes was unique for a clam chowder and I liked the presentation. Kate's Caesar salad was a little bit under dressed. It is easy to overdo a Caesar dressing, leaving one's palate pining for water or more croutons, but to have a salad not have enough of that wonderful flavor is equally disappointing. I was impressed that Kate's salad plate had been chilled in advance, a trick I learned way back when I first started working at the Lancaster Country Club in the early 90's. (I wish my chowder bowl had been given the same courtesy of being pre-heated prior to the chowder being put into it.)
We both ordered the 12 oz grilled Rib eye medium rare. They both came out perfectly cooked and exactly as we ordered them (Kate opted to have the sun dried tomato garlic butter on the side of her steak). I must say for the record: Well Done Chef! I have commented often about how so many restaurants and chefs let the seasoning do the talking for them as opposed to cooking and seasoning something perfectly, the way it should be done. To create a signature is one thing, but to create an exceptional experience consistently is another.
Before I forget to mention it, I was pleasantly surprised by the presentation and preparation of the olive oil that accompanied the fresh bread. It was not your typical good oil served with fresh cracked pepper, but rather with herbs and spices that really took this common offering to a whole new level.
We were truly satiated by the end of the meal and opted out of desert on this visit. I did overhear the presentation of offerings at another table near to us though and was impressed with the selection.
I give Grill 233 and it's staff a solid 3 stars on this visit.
I was quite honestly very desirous of a good steak and had been told that I probably wouldn't be disappointed here. Some of you may know that Kate is a designer by profession, so when we go out we not only wind up dissecting the meals and service, but frequently the conversation delves into the atmosphere and decor as well. So with no further ado, I'm handing the mic over to Kate!
What I first noticed when we entered the restaurant, was the bar to the left. The area for people to sit or stand was narrow, sandwiched between the bar and the wall of windows, which made it feel very cozy. It looked cool and fun, and I thought it might be nice to return to it some other night. As soon as we turned to our right, following the hostess to our table, the atmosphere was quite a contrast. It felt a bit dated and rather ordinary.
We were seated near one of the service stations in the back of the dining room which also placed us next to a blocked off door to the kitchen, a door that was obviously not in use anymore. My view was a stack of booster seats and ketchup bottles. This isn’t exactly the most appealing scenery when eating. The dining room was too dark for me personally, which made it feel a little dreary. Dim lights can be done warmly if they cast the right light. It was somewhere between Bonanza, Friendly's and ANYWHERE USA. This didn't bother me because it is what it is. Not every place has to be hip and trendy. However, some things are so easy to fix and can advance any place 2 notches with a little effort.
Another thing that could be improved upon (in my opinion) is the cleanliness. My wine glass had spots on it for instance, the silverware had fingerprints, and the rest room was not terribly clean or tidy. (Joe mentioned that the men's room was out of soap).
The very sweet server was an absolute delight. However, she carried too many things at once, leaving her armpit the only option for transporting our bottle of wine to us. There too, is another area for improvement. These are all extremely easy fixes to make. Given the quality of the food and the meal we experienced it would have made this an even better overall experience.
A little polish on the silver and a little more for the servers, and the atmosphere would have better matched the nice meal we had.
And now, back to Joe...
To begin I ordered a bottle of Spanish Red wine as I knew I was going to have a juicy steak for my main course. I chose the 2008 Monte Vicor Garnacha (Granache). For those of you who haven't figured out yet that the Spanish reds are quite the exceptional values yet I say: what are you waiting for? TRY THEM!! Kudos to Grill 233 for having the insight to include them on their wine list.
I ordered a bowl of the Clam Chowder and Kate ordered a Caesar Salad for our first course. We shared both. The Chowder was terrific. The use of red bliss potatoes was unique for a clam chowder and I liked the presentation. Kate's Caesar salad was a little bit under dressed. It is easy to overdo a Caesar dressing, leaving one's palate pining for water or more croutons, but to have a salad not have enough of that wonderful flavor is equally disappointing. I was impressed that Kate's salad plate had been chilled in advance, a trick I learned way back when I first started working at the Lancaster Country Club in the early 90's. (I wish my chowder bowl had been given the same courtesy of being pre-heated prior to the chowder being put into it.)
We both ordered the 12 oz grilled Rib eye medium rare. They both came out perfectly cooked and exactly as we ordered them (Kate opted to have the sun dried tomato garlic butter on the side of her steak). I must say for the record: Well Done Chef! I have commented often about how so many restaurants and chefs let the seasoning do the talking for them as opposed to cooking and seasoning something perfectly, the way it should be done. To create a signature is one thing, but to create an exceptional experience consistently is another.
Before I forget to mention it, I was pleasantly surprised by the presentation and preparation of the olive oil that accompanied the fresh bread. It was not your typical good oil served with fresh cracked pepper, but rather with herbs and spices that really took this common offering to a whole new level.
We were truly satiated by the end of the meal and opted out of desert on this visit. I did overhear the presentation of offerings at another table near to us though and was impressed with the selection.
I give Grill 233 and it's staff a solid 3 stars on this visit.
Monday, January 23, 2012
Olive Cafe Portland
A beautiful (and bitter cold) day in the Old Port finds Kate and me looking for lunch. (What's new!?)
At the suggestion of several friends, we found ourselves in Olive Cafe on Commercial St. If you've never been here before, it is a Mediterranean style restaurant with a heavy influence from the Southern Mediterranean specifically.
I naturally ordered a glass of wine (to go with my meal) while Kate had a nice cup of hot tea to stave off the cold we were both feeling from the weather outside.
A hot bowl of soup was precisely what I needed too, so I ordered the soup of the day. Today's soup was a pumpkin soup prepared with apples, onion, cinnamon and cumin. What a treat and WOW, were my taste buds set to the test. There was just enough cumin to give it some real pizaz, yet not too much as to drown out the flavors of apple and pumpkin. Well done!
For our main lunch courses, we chose the Beef Shawarma and the Vegetarian Plate (with an addition of Falafel). The Shawarma was tightly wrapped in a pita with onions, lettuce, tomato, parsley, sumac, tahini and beef that had been marinated in arabaic spices. It was truly a perfect blend of textures and flavors and I WILL be back for more of it again. Kate's Vegetarian plate was beautiful. Seriously, we took a picture of it and posted it on facebook it was so nice looking! Hummus, Tabouli, Baba Ganouge, fresh imported olives and pita bread. Oh, and the extra Falafel.
The entire menu from top to bottom reads like a mouth-watering list of delectable options.
...Can't wait to go back again!
~Joe
At the suggestion of several friends, we found ourselves in Olive Cafe on Commercial St. If you've never been here before, it is a Mediterranean style restaurant with a heavy influence from the Southern Mediterranean specifically.
I naturally ordered a glass of wine (to go with my meal) while Kate had a nice cup of hot tea to stave off the cold we were both feeling from the weather outside.
A hot bowl of soup was precisely what I needed too, so I ordered the soup of the day. Today's soup was a pumpkin soup prepared with apples, onion, cinnamon and cumin. What a treat and WOW, were my taste buds set to the test. There was just enough cumin to give it some real pizaz, yet not too much as to drown out the flavors of apple and pumpkin. Well done!
For our main lunch courses, we chose the Beef Shawarma and the Vegetarian Plate (with an addition of Falafel). The Shawarma was tightly wrapped in a pita with onions, lettuce, tomato, parsley, sumac, tahini and beef that had been marinated in arabaic spices. It was truly a perfect blend of textures and flavors and I WILL be back for more of it again. Kate's Vegetarian plate was beautiful. Seriously, we took a picture of it and posted it on facebook it was so nice looking! Hummus, Tabouli, Baba Ganouge, fresh imported olives and pita bread. Oh, and the extra Falafel.
The entire menu from top to bottom reads like a mouth-watering list of delectable options.
...Can't wait to go back again!
~Joe
Sunday, January 22, 2012
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
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
Ribollita
When Kate and I promised to take her parents out to dinner as a gift, we had in fact already determined where we wanted to take them, all we had to do was make the reservation.
So on Wednesday night we found ourselves at Ribollita on Middle St. in Portland. It's a quaint little Italian Restaurant with lots of charm, an excellent selection of authentic Italian dishes utilizing local ingredients, great service and a smaller but very dynamic wine list. (They have the full gamut of Italian wine varietals available to their guests.)
One of the charming aspects of this establishment is its aesthetic simplicity. If one knows what they are here for they will NOT be disappointed! As was the case, we knew exactly what we were here for.
I don't know about you, but sometimes the hardest thing for me to do is pair the perfect wine with all the potential entrees. After all, there were 4 of us dining... I finally settled on the Farina Amarone della Valopicella, as it represented the best match for the majority of our dinner choices. (Besides which, we all agreed we'd enjoy a red wine with our meals.)
In a completely upside down way, we ordered a couple of side (Contorno) dishes first, while our Caramelized Onion Tart was being prepared from the appetizer (Antipasti) section of the menu. We were starving and just didn't want to wait the required time to enjoy our first dish. I started with the Saute of spinach and pine nuts with golden raisins, which was cooked to a perfect wilted state and seasoned ever so lightly. Kate chose the Caprese salad with Tomato and Fresh Mozzarella. She knows her fresh mozzarella believe me, and tonight's dish brought an instant smile to her face. The Caramelized Onion Tart, made with black olives and goat cheese was served and shared by all at the table. Naturally, we wished we had ordered more than one to share but we all raved about it none the less.
For entrees we had two orders of the North End Linguine (one with red sauce and one with white), Braised Beef Short Rib and Cacciucco (Tuscan Fish Stew). I think the easiest thing to say would be that each and every dish was exquisite, filling, perfectly seasoned and a true value for the dollar. Alright, that's not what you really wanted to read right? So: the linguine dishes were truly unique in each of their respective sauces. The red sauce was spicy, flavorful and a perfect compliment to the clams, mussels, scallops and calamari within it. The Linguine itself was al dente and plentiful. My Beef Short Rib was like nothing from recent memory. It fell off the bone like butter off a hot knife. In fact, I didn't even need to use my knife it was so tender, flavorful and savory. The garlic mashed potatoes and accompanying sauce didn't stand a chance either as they were consumed with glee and mopped up with the fresh foccacia we were served.
I didn't think we had reserved enough room for dessert, but as fate would have it we ordered anyway. I ordered the homemade espresso ice cream with chocolate chips, Steve had the same and Kate ordered the cottage cheese cheesecake. Wow. Each of these dishes were rich, fresh and delightfully satisfying.
Our stay was perhaps a little longer than normal for a weekday dinner, but each of us had a terrific experience at Ribollita and we all agreed that we needed to eat here more frequently!
"Eccezionale" I give Ribollita 5 stars on this visit!
"Grazie" to Kevin Quiet, chef/owner.
So on Wednesday night we found ourselves at Ribollita on Middle St. in Portland. It's a quaint little Italian Restaurant with lots of charm, an excellent selection of authentic Italian dishes utilizing local ingredients, great service and a smaller but very dynamic wine list. (They have the full gamut of Italian wine varietals available to their guests.)
One of the charming aspects of this establishment is its aesthetic simplicity. If one knows what they are here for they will NOT be disappointed! As was the case, we knew exactly what we were here for.
I don't know about you, but sometimes the hardest thing for me to do is pair the perfect wine with all the potential entrees. After all, there were 4 of us dining... I finally settled on the Farina Amarone della Valopicella, as it represented the best match for the majority of our dinner choices. (Besides which, we all agreed we'd enjoy a red wine with our meals.)
In a completely upside down way, we ordered a couple of side (Contorno) dishes first, while our Caramelized Onion Tart was being prepared from the appetizer (Antipasti) section of the menu. We were starving and just didn't want to wait the required time to enjoy our first dish. I started with the Saute of spinach and pine nuts with golden raisins, which was cooked to a perfect wilted state and seasoned ever so lightly. Kate chose the Caprese salad with Tomato and Fresh Mozzarella. She knows her fresh mozzarella believe me, and tonight's dish brought an instant smile to her face. The Caramelized Onion Tart, made with black olives and goat cheese was served and shared by all at the table. Naturally, we wished we had ordered more than one to share but we all raved about it none the less.
For entrees we had two orders of the North End Linguine (one with red sauce and one with white), Braised Beef Short Rib and Cacciucco (Tuscan Fish Stew). I think the easiest thing to say would be that each and every dish was exquisite, filling, perfectly seasoned and a true value for the dollar. Alright, that's not what you really wanted to read right? So: the linguine dishes were truly unique in each of their respective sauces. The red sauce was spicy, flavorful and a perfect compliment to the clams, mussels, scallops and calamari within it. The Linguine itself was al dente and plentiful. My Beef Short Rib was like nothing from recent memory. It fell off the bone like butter off a hot knife. In fact, I didn't even need to use my knife it was so tender, flavorful and savory. The garlic mashed potatoes and accompanying sauce didn't stand a chance either as they were consumed with glee and mopped up with the fresh foccacia we were served.
I didn't think we had reserved enough room for dessert, but as fate would have it we ordered anyway. I ordered the homemade espresso ice cream with chocolate chips, Steve had the same and Kate ordered the cottage cheese cheesecake. Wow. Each of these dishes were rich, fresh and delightfully satisfying.
Our stay was perhaps a little longer than normal for a weekday dinner, but each of us had a terrific experience at Ribollita and we all agreed that we needed to eat here more frequently!
"Eccezionale" I give Ribollita 5 stars on this visit!
"Grazie" to Kevin Quiet, chef/owner.
Sunday, January 8, 2012
schulte & herr
Alright. Let's get real for a minute. Just how many authentic and I mean truly authentic restaurants are there here in Portland? ...Anyone?
On Saturday afternoon Kate and I finally found and experienced schulte & herr, located at 349 Cumberland Ave. (No, that's not a misspelling!)
It's a modest looking establishment from the street with it's unassuming green awning and simple sign above. Once you enter the place you begin to wonder if you're really in Portland or whether you've stepped into some portal that has transported you directly to an eatery in some remote corner of Bamberg or Berlin, Germany.
They only serve breakfast and lunch here at schulte & herr, but what they do is top shelf and worth the trip. Yes, it's a little off the beaten path from the normal restaurant scene here in Portland, but the experience is worth it. Just one block down from Congress St, this gem of a restaurant is simple in it's approach: Do it authentically and do it well. And by authentic, I also mean that the staff can and do converse in fluent German with it's guests when it can.
The menu is small but not without enough choices. Kate and I each chose a different soup, then we shared an appetizer before having our own lunch plates. The soups were lentil and pumpkin soup and split pea with smoked ham. As would be expected, bread was delivered to the table along with the meal. The breads are baked in house. Today's breads were both rye, one light and one dark. Both were fresh and went perfectly with the soups.
The appetizer we shared were a plate of traditional Potato Pancakes (aka. latkes) served with homemade applesauce and sour cream. They were crisp, hot and absolutely clean tasting.
It was at about this point in the meal that Kate and I both commented that the feel and atmosphere of this restaurant was very genuine and similar to our own experiences traveling and dining throughout Europe. No pretense. No dressing up. Nothing for show. Just great food in a very relaxed environment. The hum of conversations from other tables was a pleasant mix of blended English and German language. All of which was positive and light. I had to find out if my own German was still good enough to be understood, so I paid a compliment to the hostess on our meals and asked that she let the cooks know that we were pleased with our dishes. Apparently I did OK, as I didn't get tossed out on my back side. (Whew!)
Our main lunch courses showed up and again we were pleasantly surprised. Kate had ordered the sauteed spaetzle with caramelized onions, emmenthal cheese and fresh chives. Wow! I hadn't seen a dish like this for almost 25 years now.
My beer braised beef sandwich with whole grain mustard and horseradish sauce was amazing! The beef closely resembled brisket and was soooo tasty! (I forgot to ask what kind of beer it was braised in unfortunately.)
Each of our dishes had an accompanying side dish, which we shared as well. We opted for the roasted beets and cucumber salad with fresh dill and vinaigrette. The cucumbers were so good I had to put a few on my sandwich!
Needless to say, this was perhaps one of the best "first" dining experiences either of us could recall in recent memory. Especially since this was lunch!
Mark this one down: schulte & herr. 773-1997. Open Tuesday through Sunday.
We give schulte & herr a firm 4.5 stars!
....And, I'm going to have to change the name of this blog to Breaking Bread with Joe and Kate soon too!
Cheers,
~ Joe
On Saturday afternoon Kate and I finally found and experienced schulte & herr, located at 349 Cumberland Ave. (No, that's not a misspelling!)
It's a modest looking establishment from the street with it's unassuming green awning and simple sign above. Once you enter the place you begin to wonder if you're really in Portland or whether you've stepped into some portal that has transported you directly to an eatery in some remote corner of Bamberg or Berlin, Germany.
They only serve breakfast and lunch here at schulte & herr, but what they do is top shelf and worth the trip. Yes, it's a little off the beaten path from the normal restaurant scene here in Portland, but the experience is worth it. Just one block down from Congress St, this gem of a restaurant is simple in it's approach: Do it authentically and do it well. And by authentic, I also mean that the staff can and do converse in fluent German with it's guests when it can.
The menu is small but not without enough choices. Kate and I each chose a different soup, then we shared an appetizer before having our own lunch plates. The soups were lentil and pumpkin soup and split pea with smoked ham. As would be expected, bread was delivered to the table along with the meal. The breads are baked in house. Today's breads were both rye, one light and one dark. Both were fresh and went perfectly with the soups.
The appetizer we shared were a plate of traditional Potato Pancakes (aka. latkes) served with homemade applesauce and sour cream. They were crisp, hot and absolutely clean tasting.
It was at about this point in the meal that Kate and I both commented that the feel and atmosphere of this restaurant was very genuine and similar to our own experiences traveling and dining throughout Europe. No pretense. No dressing up. Nothing for show. Just great food in a very relaxed environment. The hum of conversations from other tables was a pleasant mix of blended English and German language. All of which was positive and light. I had to find out if my own German was still good enough to be understood, so I paid a compliment to the hostess on our meals and asked that she let the cooks know that we were pleased with our dishes. Apparently I did OK, as I didn't get tossed out on my back side. (Whew!)
Our main lunch courses showed up and again we were pleasantly surprised. Kate had ordered the sauteed spaetzle with caramelized onions, emmenthal cheese and fresh chives. Wow! I hadn't seen a dish like this for almost 25 years now.
My beer braised beef sandwich with whole grain mustard and horseradish sauce was amazing! The beef closely resembled brisket and was soooo tasty! (I forgot to ask what kind of beer it was braised in unfortunately.)
Each of our dishes had an accompanying side dish, which we shared as well. We opted for the roasted beets and cucumber salad with fresh dill and vinaigrette. The cucumbers were so good I had to put a few on my sandwich!
Needless to say, this was perhaps one of the best "first" dining experiences either of us could recall in recent memory. Especially since this was lunch!
Mark this one down: schulte & herr. 773-1997. Open Tuesday through Sunday.
We give schulte & herr a firm 4.5 stars!
....And, I'm going to have to change the name of this blog to Breaking Bread with Joe and Kate soon too!
Cheers,
~ Joe
The Salt Exchange
What can I say? ... First Friday Art Walk in Portland, always a good night out!
...but now Kate and I are feeling famished!
We decide to try the new winter menu at The Salt Exchange, one of our favorite places to eat, especially at the kitchen bar seats that are available upon request. We've really come to love siting here as we can enjoy watching the chefs preparing and working their creations to perfection. The conversation can also be fun as the chefs have no qualms about explaining what the are preparing, the methods they are implementing or the basic thoughts that went in to creating any specific dish. The proprietor Charlie was busy entertaining guests (as usual) as we walked in for our reservation, but he made it a point to come over and say hi to us as well.
The Sous Chef (first name "Kimmo") is from Finland and tonight we were joined at the bar seats by his wife and her sister who was visiting from Houston, TX. Needless to say, the conversation was light and fun this evening. It reminded me a bit of when I was living in Germany and would go out to eat. "European" style seating prevails there, unlike here in the US. Which means, you sit wherever there is room available for your party. You might be paired with another couple at at table for 4. Or you might be joined by a party of 5 or 6 people with whom you have absolutely no connection. It's almost like going to a bar here and taking whatever stools are available, except at the Salt Exchange you are getting the full dining experience, complete with wait service, an extraordinary menu a small but remarkable wine list and lots of toys at the full bar.
Tonight's wine choice: the 2004 Colle Dei Venti Borolo, a wine that scored 95 points by the Wine Spectator and didn't disappoint. At the risk of sounding cliche', this is truly a food wine!
We started off diner with the Charcuterie plate. The plate was prepared with chicken liver pate, salami and prosciutto and served with course ground mustard.
For entrees tonight, I chose the Rabbit leg, Rabbit Ragout and foraged mushrooms dish. Kate chose the poached Maine Lobster with Apple-wood smoked bacon and diced carrot and leeks. The Rabbit was tender, moist, succulent and very satisfying especially with the foraged mushrooms. What a great combination! Kate's lobster was equally delicious; light, savory and was served with a spoon as all the juice on the plate was worth consuming. OK, the bread helped to soak up some of that deliciousness, but it was SO worth not wasting a drop of it!
Dessert was terrific. Home made cheesecake served with lemon curd and graham cracker. The time and presentation that this crew puts into it's dishes is amazing. If you don't believe me, all you need to do is come sit here at the bar one evening and experience it for yourself!
Another terrific culinary delight was had at The Salt Exchange! Keep up the good work Charlie! Kate and I both gave this experience a solid 4.5 stars.
Cheers!
~ Joe
...but now Kate and I are feeling famished!
We decide to try the new winter menu at The Salt Exchange, one of our favorite places to eat, especially at the kitchen bar seats that are available upon request. We've really come to love siting here as we can enjoy watching the chefs preparing and working their creations to perfection. The conversation can also be fun as the chefs have no qualms about explaining what the are preparing, the methods they are implementing or the basic thoughts that went in to creating any specific dish. The proprietor Charlie was busy entertaining guests (as usual) as we walked in for our reservation, but he made it a point to come over and say hi to us as well.
The Sous Chef (first name "Kimmo") is from Finland and tonight we were joined at the bar seats by his wife and her sister who was visiting from Houston, TX. Needless to say, the conversation was light and fun this evening. It reminded me a bit of when I was living in Germany and would go out to eat. "European" style seating prevails there, unlike here in the US. Which means, you sit wherever there is room available for your party. You might be paired with another couple at at table for 4. Or you might be joined by a party of 5 or 6 people with whom you have absolutely no connection. It's almost like going to a bar here and taking whatever stools are available, except at the Salt Exchange you are getting the full dining experience, complete with wait service, an extraordinary menu a small but remarkable wine list and lots of toys at the full bar.
Tonight's wine choice: the 2004 Colle Dei Venti Borolo, a wine that scored 95 points by the Wine Spectator and didn't disappoint. At the risk of sounding cliche', this is truly a food wine!
We started off diner with the Charcuterie plate. The plate was prepared with chicken liver pate, salami and prosciutto and served with course ground mustard.
For entrees tonight, I chose the Rabbit leg, Rabbit Ragout and foraged mushrooms dish. Kate chose the poached Maine Lobster with Apple-wood smoked bacon and diced carrot and leeks. The Rabbit was tender, moist, succulent and very satisfying especially with the foraged mushrooms. What a great combination! Kate's lobster was equally delicious; light, savory and was served with a spoon as all the juice on the plate was worth consuming. OK, the bread helped to soak up some of that deliciousness, but it was SO worth not wasting a drop of it!
Dessert was terrific. Home made cheesecake served with lemon curd and graham cracker. The time and presentation that this crew puts into it's dishes is amazing. If you don't believe me, all you need to do is come sit here at the bar one evening and experience it for yourself!
Another terrific culinary delight was had at The Salt Exchange! Keep up the good work Charlie! Kate and I both gave this experience a solid 4.5 stars.
Cheers!
~ Joe
Friday, December 30, 2011
Vignola
It's a cold Wednesday evening in Portland and after enjoying a delightful and informative sparkling and champagne wine tasting, Kate and I settle in for a cozy encounter at Vignola. This isn't our first time here, having enjoyed a fabulous 2006 Giuseppe Leonardi Amarone on our previous visit along with what was an exceptional dining experience and terrific service.
Ravenous, we quickly ordered 2 appetizers and selected a wine (new to us both) from the diverse and intriguing wine list. Tonight we chose Medjool dates wrapped in bacon (who doesn't love bacon!?) and a sample platter of 3 cheeses. I opted for 3 varieties of goat and sheep's cheeses (kitchen's choice of course).
The wine tonight: a "Vinho Tinto" 2008 Quinta de Valle Longo from Portugal. This wine is especially ripe with flavors of plum, cherry, tobacco and black currant with well matched mild tannins, medium legs and a nice, lingering finish. Not a bad start in our opinion, and a good reason to try something unknown as I will be looking for this label to add to my cellar at home.
The dates arrived and were neatly presented on a bed of mescaline greens. The combination of flavors and textures of the tender, chewy, sweet dates with the very flavorful, crisp bacon along with the pungent, soft, creamy Gorgonzola was remarkable and satisfying.
The 3 cheeses, very well chosen by the boys out back, were in the styles of brie, soft and hard (almost Parmesan like). I felt the portions could have been a little more generous for the price compared to other similar plates locally. The compote of cherries, raisins and apricots that accompanied the plate along with the seasoned walnuts and a delightfully crisp crostini added new dimensions to each of the three cheeses.
Our entrees (we both couldn't resist opting for the steak tonight) were a bit of a disappointment. Perhaps it shouldn't have been, as the menu simply called it steak, not flank steak or hangar steak as one might expect as to identify the cut. The dish was prepared and served with broccoli rabbe, grilled onions and frittes and then garnished with fried julienned onions. If one item should never be wrongly prepared and served in a restaurant, it's the proteins or main course. We ordered our steaks medium-rare but were both served something much closer to medium-well. The server was gracious enough (once finally inquiring about our entrees) to have them re-made for us. While the second go around was properly cooked to desired temperature, the quality of the steak itself was still not what I would have expected to receive.
I'm not sure what's taking place with the restaurants in Portland lately, but there appears to be a trend of meat being too heavily seasoned and salted. Maybe on this occasion it was to make up for the rather poor cut of steak we were served? Either way, the true flavor of the meat was lost in the overabundance of seasoning that it went through during preparation. I'm beginning to wonder if there is truly a real, honest to goodness, prepare it the way it should be steakhouse in Portland anymore...
While I love this restaurant, it's ambiance, menu and wonderful wine list and will be back again without question, I was a little disappointed to have been let down on this visit as past experiences here have always been quite exemplary.
Tonight's visit earns Vignola 3 stars.
Cheers!
~Joe
Ravenous, we quickly ordered 2 appetizers and selected a wine (new to us both) from the diverse and intriguing wine list. Tonight we chose Medjool dates wrapped in bacon (who doesn't love bacon!?) and a sample platter of 3 cheeses. I opted for 3 varieties of goat and sheep's cheeses (kitchen's choice of course).
The wine tonight: a "Vinho Tinto" 2008 Quinta de Valle Longo from Portugal. This wine is especially ripe with flavors of plum, cherry, tobacco and black currant with well matched mild tannins, medium legs and a nice, lingering finish. Not a bad start in our opinion, and a good reason to try something unknown as I will be looking for this label to add to my cellar at home.
The dates arrived and were neatly presented on a bed of mescaline greens. The combination of flavors and textures of the tender, chewy, sweet dates with the very flavorful, crisp bacon along with the pungent, soft, creamy Gorgonzola was remarkable and satisfying.
The 3 cheeses, very well chosen by the boys out back, were in the styles of brie, soft and hard (almost Parmesan like). I felt the portions could have been a little more generous for the price compared to other similar plates locally. The compote of cherries, raisins and apricots that accompanied the plate along with the seasoned walnuts and a delightfully crisp crostini added new dimensions to each of the three cheeses.
Our entrees (we both couldn't resist opting for the steak tonight) were a bit of a disappointment. Perhaps it shouldn't have been, as the menu simply called it steak, not flank steak or hangar steak as one might expect as to identify the cut. The dish was prepared and served with broccoli rabbe, grilled onions and frittes and then garnished with fried julienned onions. If one item should never be wrongly prepared and served in a restaurant, it's the proteins or main course. We ordered our steaks medium-rare but were both served something much closer to medium-well. The server was gracious enough (once finally inquiring about our entrees) to have them re-made for us. While the second go around was properly cooked to desired temperature, the quality of the steak itself was still not what I would have expected to receive.
I'm not sure what's taking place with the restaurants in Portland lately, but there appears to be a trend of meat being too heavily seasoned and salted. Maybe on this occasion it was to make up for the rather poor cut of steak we were served? Either way, the true flavor of the meat was lost in the overabundance of seasoning that it went through during preparation. I'm beginning to wonder if there is truly a real, honest to goodness, prepare it the way it should be steakhouse in Portland anymore...
While I love this restaurant, it's ambiance, menu and wonderful wine list and will be back again without question, I was a little disappointed to have been let down on this visit as past experiences here have always been quite exemplary.
Tonight's visit earns Vignola 3 stars.
Cheers!
~Joe
Saturday, December 10, 2011
Paciarino
So my mother is in Maine visiting her favorite son. (Ba-ha-ha-haaa) Where else can I take her to show the true flair of what's good, unique and truly inspiring about the luncheon scene here in Portland? Paciarino of course!!!
My 12 year old son Gabe is also with us and about to find out that spaghetti and lasagna are only a fraction of what great Italian cuisine has to offer.
When you first walk in to Paciarino, you might be a little thrown by the fact that you will make your dining decision prior to being seated. The hostess will tempt you with the types of home made pastas-du-jour as she describes the daily offerings, neatly and uniquely scrawled on a chalkboard at the front counter. If one were to look directly to thier left at this point, they would see the chefs working diligently in the open kitchen, which is also highly visible from the street through a very large picture window on the front of the building.
We selected the following items: Mom opted for the seasonal Pumpkin Ravioli, I chose the Goat Cheese Ravioli al Pomodora and Gabe the Fettucini (sans sauce, add lots of fresh Parmesean Cheese!)
We were then seated after making our beverage selections and (as this wasn't my first encounter here) everyone else was delighted to have our entrees delivered in very short order. After all, when you are working with fresh made pastas and home made sauces, preparation time is greatly reduced.
I think the first words out of my mom's mouth were: "Wow. This is more like a dessert than an entree." The flavors of the pumpkin blended with the amaretto cookie and nutmeg as the filling for her Raviolis were amazing! If anything, I though that the pumpkin could have been a little stronger, but the overall flavor profile was fantastic and very satisfying to say the least.
My Goat Cheese Ravioli was equally delightful, perfectly cooked, tender and flavorful. The Pomodora (red) sauce was neither to sharp or too sweet and accentuated the mild flavor of the cheese within each hand-crafted ravioli. There is truly a master behind the creations coming out of this kitchen.
My son, who is quite simple in his choice of foods still (but I'm working on him), didn't stop eating his Fettucini for a moment. Well, except to take another piece of the home made bread that came with the meals.
Perhaps one of the most unique aspects of Paciarino is the fact that if you have a favorite pasta or sauce (or two) that you absolutely would love to be able to have again at home, everything they offer is already packaged neatly in coolers and on display for you to go home and have fun with again!
My recommendation for Dessert: Tiramasu. Enough said. You HAVE to try Paciarino's Tiramasu folks!
I give Paciarino 4 stars today.
Until next time!
Ciao!
~ Joe
My 12 year old son Gabe is also with us and about to find out that spaghetti and lasagna are only a fraction of what great Italian cuisine has to offer.
When you first walk in to Paciarino, you might be a little thrown by the fact that you will make your dining decision prior to being seated. The hostess will tempt you with the types of home made pastas-du-jour as she describes the daily offerings, neatly and uniquely scrawled on a chalkboard at the front counter. If one were to look directly to thier left at this point, they would see the chefs working diligently in the open kitchen, which is also highly visible from the street through a very large picture window on the front of the building.
We selected the following items: Mom opted for the seasonal Pumpkin Ravioli, I chose the Goat Cheese Ravioli al Pomodora and Gabe the Fettucini (sans sauce, add lots of fresh Parmesean Cheese!)
We were then seated after making our beverage selections and (as this wasn't my first encounter here) everyone else was delighted to have our entrees delivered in very short order. After all, when you are working with fresh made pastas and home made sauces, preparation time is greatly reduced.
I think the first words out of my mom's mouth were: "Wow. This is more like a dessert than an entree." The flavors of the pumpkin blended with the amaretto cookie and nutmeg as the filling for her Raviolis were amazing! If anything, I though that the pumpkin could have been a little stronger, but the overall flavor profile was fantastic and very satisfying to say the least.
My Goat Cheese Ravioli was equally delightful, perfectly cooked, tender and flavorful. The Pomodora (red) sauce was neither to sharp or too sweet and accentuated the mild flavor of the cheese within each hand-crafted ravioli. There is truly a master behind the creations coming out of this kitchen.
My son, who is quite simple in his choice of foods still (but I'm working on him), didn't stop eating his Fettucini for a moment. Well, except to take another piece of the home made bread that came with the meals.
Perhaps one of the most unique aspects of Paciarino is the fact that if you have a favorite pasta or sauce (or two) that you absolutely would love to be able to have again at home, everything they offer is already packaged neatly in coolers and on display for you to go home and have fun with again!
My recommendation for Dessert: Tiramasu. Enough said. You HAVE to try Paciarino's Tiramasu folks!
I give Paciarino 4 stars today.
Until next time!
Ciao!
~ Joe
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