city news...
Dec 18,2008
Bunk gets an A+
by Julie D
The quest of three girls to find the best breakfast sandwich in town landed us at Bunk today. It certainly did not disappoint! The folks at Bunk seem to understand the importance of the breakfast sandwich, a menu item that has long been a personal favorite of mine. I find far too many restaurants seem to throw this on their list of offerings without much thought or curation leaving me dissatisfied far more often than satisfied. What makes a great breakfast sandwich? For starters, the perfect bread. Bunk's version comes served on a lightly toasted poppy seed bun made locally at Fleur De Lis Bakery & Cafe. The bread is delicious. It is a smidge doughy, very soft, and not at all crumbly. There is nothing I hate more than a lap full of crumbs. The egg seemed just right. It was cooked pretty thoroughly so the yolk didn't drip, but wasn't overcooked either. The cheese was a sharp cheddar which gave the sandwich a little kick. And finally the smoked applewood ba
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posted at 10:53 AM
3 comments 
Nov 16,2008
I Give My Heart to Two Tarts
by northwest nola
I tried Two Tarts today. Let me be more specific; I tried two cookies at the Two Tarts Bakery today. I tried the oatmeal peanut butter cream and the s'mores. Holy cats I'm in love. I'm glad that these cookies are rich and little because if they were any less rich, I could eat more than my fair share's worth of their deliciousness. And if they were any bigger I'd probably break into the sugar sweats eating them. Two Tarts started at the Portland Farmer's Market and now has a retail location on NW 23rd. So, now every single time I walk down NW 23rd, which is often since i live right here, I will have to walk by the store, which is a devilish temptation for me. And I will be inevitably haunted by thoughts of oatmeal peanut butter cream cookies swimming in my head. And I will need to stop and get one. And then I'll have to try some other flavor and eventually I'll grow big as a house eating Two Tarts cookies -- or "artisan sweets for the soul," as they say. Devils! Or, Ang
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posted at 10:37 PM
0 comments
Nov 12,2008
Mmmm.... Nob Hill Burgers
by northwest nola
So, coming home from work today, I find myself craving nothing but a Nob Hill (Bar & Grill) burger. MMMM... can you taste it? A perfectly cooked, juicy beef patty topped in anything I want and nothing I don't want. And the fries? Divine! I think it will be the perfect, greasy end to a long Wednesday. Now, understand that this blogger does not eat burgers regularly -- or even often. In fact, I don't even eat red meat; except for burgers at Nob Hill. They are just that good. Why do I love it so much? It has something to do with the dive-y feeling of the place, mixed with the terse service people and the delicious food. I guess it makes for an all out entertaining and delicious dining experience. And the smoke? Well, that will be going away soon, but even I (the self-proclaimed anti-smoking queen of the world) can deal with it until then, to wrap my mouth around a Nob Hill. It's worth it, I promise. I'll be there for dinner tonight? You? nn
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posted at 05:31 PM
2 comments
Nov 9,2008
Pumpkin Bread Pudding w/candied maple pecans and whipped cream
by NoPo Ness
I love bread pudding. I am haunted by the smell of that cinnamon laced, raisin-laden, custardy treat and have been since my childhood when my mother often made this warm and comforting dish. I had no idea, as a child, that mom did so because it was a super affordable dessert to make for us kids as we clamored for sweets during a Reagan-era recession. Surprisingly, all you really need for a basic bread pudding is some stale bread, a few eggs, some milk, sugar and spice and you have a delectable dessert for the whole family. Over the years I have experimented with my bread pudding recipe and created quite a high brow repertoire using ingredients like currants instead of raisins, pannetone or croissants in place of week old white bread. I have added chunks of dagoba chocolate, flecks of lavendar and lemon rind. I have also topped it with homemade ice cream, hard, chocolate and caramel sauces and savored the tart juxtaposition of raspberry liquor poured straight atop a deep, dark chocola
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posted at 03:59 PM
1 comments
Oct 27,2008
Rocket is Closing, Splash Down Nov 8
by shooter
Rocket is closing its doors Saturday, November 8th. Economic pressures and critical dissatisfaction are the two reasons given for the restaurant's demise. Learn more at Portland Food and Drink . Read what Willamette Week has to say.
posted at 11:18 AM
0 comments
Oct 7,2008
Kenny & Zuke’s Part 2?
by shooter
Both Willamette Week and Food Dude are reporting that Kenny & Zuke's are looking to open a second location and may have already submitted a proposal. Willamette Week claims that the Pastrami Prince's have expressed interest in the building at NW 24th and Thurman, and have a month to sign the lease. The location is right across from St. Honore . Should this come true, there will be another vortex of evil goodness in the NW quadrant.
posted at 02:08 PM
0 comments
Sep 2,2008
50 Plates Gets Some Love from the Portland Tribune
by shooter
The Portland Tribune has a nice write up about 50 Plates. We've posted about it, and 50 Plates is one of our new favorites. We love the selection and range of prices. If you haven't been yet, you should give it a try.
posted at 08:33 AM
0 comments
Aug 13,2008
Hit the Road with 50 Plates
by pearlgirl
The great American road trip is really a culinary adventure—on wheels. Every region has its own distinct taste and food culture. Fried green tomatoes. Shrimp po boys. Chowder. Pulled pork. Now that's Americana! No matter where you hail from, or which roads you've traveled, you'll enjoy a trip down sensory lane at 50 Plates . "50 Plates is a restaurant showcasing the cuisine of the American tradition. Of memories—real or imagined—of grandmother's pies, state fair fries, of date shakes and cheese steaks; a Kentucky bourbon fueled culinary road-trip beyond Route 66, from Smithfield Hams to Ipswich Clams. 50 Plates is the best of red states, blue plates, and everything in between." Housed in the understated, yet elegant, Block 90 Building on historic 13th Avenue—50 Plates is the epitome of cool. The space is lovely, but approachable. The low ceiling and L-shaped floorplan create a sense of intimacy. The chocolate and blue "cabana-s
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posted at 05:30 AM
5 comments
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