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Jan 2,2009
Notes of Interest » Jan 1, 2009
by shooter
Welcome to 2009! The New Year starts off with a breath of fresh air: no smoking in all workplaces —including bars! We also have some good news about a local restaurant , and Brian Libby at Portland Architecture offers a look back at the year in Portland architecture. Lastly, if you're looking for something relaxing to do: Portland Parks provides a list of parks to do some bird watching. So, find some time—between the rain and snow—go for a walk and try to spot a belted kingfisher or hooded merganser . (photo: Pete Baer )
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posted at 09:47 AM
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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
Dec 8,2008
The vegan Paradox
by Veritable Vegan
With a hankering for french fries and a Chinook Book coupon burning a hole in my pocket (15% off!), my partner and I decided to swing by Paradox Cafe for a quick bite to eat before heading home from work.Since most of my memories of Paradox were of waiting for a table, I was really pleased to see that the restaurant had completed its recent expansion into the adjacent storefront. Despite all the organic this and alternative that, Paradox continues to simply be down-home comfy -- great food without the 'tude.
Although not exclusively vegetarian, most of Paradox 's made-from-scratch menu is already or can be made vegan. What's even better is that those options are all clearly spelled out on the menu, which features all-day breakfast, soups, salads, sandwiches and burgers. Don't expect any frilly dress-ups here, though; the vegan options are mostly hardworking substitutions of tofu or tempeh. Not that there's anything wrong with that, because Paradox does thi
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posted at 07:29 PM
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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
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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 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
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Oct 5,2008
Fall Fun—The Pumpkin Patch on Sauvie Island
by RRS
It’s finally fall in Portland. This weekend definitely felt like it—gray skies; wet roads. Everywhere we trekked we could smell burning fire logs, pumpkins popping up all over—in the grocery stores (right alongside early signs of Christmas decorations- agh!), in patches and on menus across local eateries. Allowing myself to be carried away with the start of fall by a decadent bread-bowl erupting with curried pumpkin soup… I thought of all things fall we didn’t accomplish last year. Starting with Portland’s Corn Maize—which opened in late August and runs through Halloween. Located on Sauvie Island at the Pumpkin Patch it grows more crowded as the days creep closer to our ghoulish holiday. The gigantic maze is five acres and designed to reflect Portland’s bridges, mountains and buildings. The Pumpkin Patch showcases hayrides, a café and produce market as well as an animal barn. Grab
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posted at 09:25 PM
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Sep 18,2008
How to Grill the Perfect Steak
by TeachStreet
With football season underway, many of us will be firing up the barbecue for tailgating or just to cook up some brats for the game. But what better way to say hello to the football season than with a perfect juicy steak. Things to Consider: Cut Steaks can vary in price from a couple dollars to hundreds of dollars. We are here to help educate you on finding and preparing the perfect steak without breaking the bank. When selecting the perfect steak the two most important factors are the cut and grade. The most common cuts are: Rib eye - Great tasting but not as tender as some of the other cuts of meat New York strip - Very tasty and tender Fillet mignon - Is the leanest and most tender cut but does not have as much flavor Photo: Another Pint Please | Ribeye Friday-Take 483 Things to Consider: Grade The next thing to look for is grade. Grade is determined by the age of the cow and the marbling. The more marbling a steak has the juicer and more
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posted at 10:28 AM
1 comments
Sep 7,2008
A Sweet Spot for Vegans
by Veritable Vegan
Conveniently located in the "vegan strip mall" at SE 12th and Stark St. is a delicious little vegan bakery called Sweet Pea . Like its surrounding neighborhood, Sweet Pea is refreshingly unpretentious. The hollow ambience is a bit spartan, the single set of display cases deceptively slim, and the Web site hasn't been updated since shortly after the place opened last December. Still, none of that matters much once you sink your teeth into the pastries. For me, the best time to stop is on the way to work to pick up a muffin, scone or one of the large cinnamon rolls for breakfast, a box of cupcakes to share with the office, or maybe even a giant monster cookie when you just need a whole day's worth of sugar. How sweet! Sweet Pea is located at 1205 SE Stark St.; 503-477-5916.
posted at 11:42 AM
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