Pinxtos at Urdaneta PDX

Recently, I visited Urdaneta, located on NE Alberta, for the first time. It has been on my list for a while from when Chef and Owner Javier Canteras with Ryan Spragg was running the Basque Supper Club as a pop up (and which he plans to still do) and then won funding from Restaurant Startup to open Urdaneta. It’s always hard to balance my wishlist with the reality of a reasonable amount of dining out and when some restaurants are literally on the opposite side of town from me (I live in SW Portland). Finally though I made it – and then all I could think about is why did I wait so long and when could I come again? What really stood out was having such unique and strong flavors, so small bites go a long way.

Sherry cocktails at Urdaneta

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Portland Dining Month 2017 – Recap

I wrote about what Portland Dining Month is in a previous post, and gave some highlights of what piqued my interest on the list. Here are a few images from where I was able to dine in March!

Bluehour

Extras: bread service, amuse bouche from chef
Portland Dining Month 2017 Bluehour, bread service Portland Dining Month 2017 Bluehour, amuse bouche
First course: Roasted beet terrine of goat cheese, trout roe, pea tendrils and saba
I found these to be beautiful and the bites are intensely flavored with roasted beet and creamy goat cheese.
Portland Dining Month 2017 Bluehour menu with a First of Roasted Beet Terrine with goat cheese, trout roe, pea tenders, apple balsamic; Second of Braised Muscovy Duck Leg with chestnut dumplings, charred leeks, shallots, red wine jus; Third of Dulce de Leche Bread Pudding with cocoa crunch, sea salt, fernet ice cream Portland Dining Month 2017 Bluehour menu with a First of Roasted Beet Terrine with goat cheese, trout roe, pea tenders, apple balsamic; Second of Braised Muscovy Duck Leg with chestnut dumplings, charred leeks, shallots, red wine jus; Third of Dulce de Leche Bread Pudding with cocoa crunch, sea salt, fernet ice cream
Second course: Braised Muscovy duck leg with chestnut dumplings, charred leeks, shallots and a red wine jus
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Spring Musicals at Portland Center Stage

The dressing rooms, hallways, and stages are alive with music at PCS! This past weekend, Portland Center Stage debuted the world premier of of two new shows both featuring music: Wild and Reckless: A New Concert Event with Blitzen Trapper (running until April 30, 2017) and Lauren Weedman Doesn’t Live Here Anymore (running until April 30, 2017).

I attended both and here’s are my thoughts on the Spring Musicals at Portland Center Stage.

Wild and Reckless: A New Concert Event with Blitzen Trapper

Portland Center Stage and Wild and Reckless: A New Musical Event from Blitzen Trapper. Written and Performed By Blitzen Trapper, Directed by Rose Riordan and Liam Kaas-Lentz Poster Design by Michael Buchino Photo by Kate Szrom

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Quaintrelle

Spring is almost here… it’s been such so dreary and relentless with the rain so far. I keep reminding myself that the rain is what helps make the crops grow. Recently, I visited Quaintrelle, which focuses on Pacific Northwest cuisine with 80-85% of their food sourced locally and especially loves to show off the natural flavors when ingredients are so direct farm to table.

Quaintrelle is located in a little corner that may seem a little hidden from North Mississipi , but it also means when the weather improves they will be able to fill the patio portion in front between its doors and the streets with some great tables so you can dine al fresco and people-watch in this fun neighborhood.
Quaintrelle: A woman who emphasizes a life of passion expressed through personal style, leisurely pastimes, charm, and a cultivation of life's pleasures. Or a charming Pacific Northwest cuisine focused Portland restaurant that emphasizes 80-85% local ingredients. Quaintrelle: A woman who emphasizes a life of passion expressed through personal style, leisurely pastimes, charm, and a cultivation of life's pleasures. Or a charming Pacific Northwest cuisine focused Portland restaurant that emphasizes 80-85% local ingredients.

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Marukin Ramen Updated Menu

I’ve written about Marukin Ramen before when they first soft opened their SE Ankeny location and talked you through the difference between their ramen offerings. Since then, they have opened their second location at Pine Street Market, they’ve increased the amount of noodles to upside the hearty fullness of their bowls, as the kitchen has gotten more efficient and accurate they now offer more to choose from! Here’s a look at what’s new at Marukin Ramen.
Marukin Ramen Updated Menu Marukin vegan mapo tofu over rice, and the only once a week, 30 bowls limited edition Ebi Ramen, a Rich Tiger Shrimp and chicken based broth with sea salt topped with tiger shrimp, bok choy, mushroom age-tofu mix, kikurage, and negi Marukin Ramen Special Ramen, available only once a week at each location and limited to about 30 bowls because of the amount of work required to create it! Ebi Ramen, a Rich Tiger Shrimp and chicken based broth with sea salt topped with tiger shrimp, bok choy, mushroom age-tofu mix, kikurage, and negi  Marukin Ramen Updated Menu addition of vegan mapo tofu over rice

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