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
Monday, January 23, 2012
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
Sunday, October 30, 2011
Local 188
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!!
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!!
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