Holidays at the Heathman with Heathman Cocktails

Now that it is Thanksgiving week, I am ready to officially declare it the holiday season. To me, that means celebrating family and friends and all the wonderful relationships you have that enrich your lives, and being thankful, appreciative, and celebratory.

You should start off by doing a little walk around Pioneer Courthouse Square and the block around Pioneer Courthouse. The gigantic Christmas tree for Portland’s outdoor living room is getting ready for the big lighting ceremony on Friday November 28 after Thanksgiving.
Christmas Tree in Pioneer Courthouse Square, 2013

Meanwhile, the various statues (I especially love the various Animals in Pools) at the Square and around the courthouse are cheerfully wearing festive holiday sweaters around Southwest Yamhill and Morrison streets between Fifth and Sixth avenues.
#UglySweaterPDX campaign, 2013: Some of downtown’s most iconic sculptures will don their holiday finery for the season. In the Pioneer District on Southwest Yamhill and Morrison streets (between Fifth and Sixth avenues), you’ll see Animals in Pools, Allow Me (aka “Umbrella man”) and Kvinneakt dressed up in festive ugly sweaters. #UglySweaterPDX campaign, 2013: Some of downtown’s most iconic sculptures will don their holiday finery for the season. In the Pioneer District on Southwest Yamhill and Morrison streets (between Fifth and Sixth avenues), you’ll see Animals in Pools, Allow Me (aka “Umbrella man”) and Kvinneakt dressed up in festive ugly sweaters. #UglySweaterPDX campaign, 2013: Some of downtown’s most iconic sculptures will don their holiday finery for the season. In the Pioneer District on Southwest Yamhill and Morrison streets (between Fifth and Sixth avenues), you’ll see Animals in Pools, Allow Me (aka “Umbrella man”) and Kvinneakt dressed up in festive ugly sweaters. #UglySweaterPDX campaign, 2014: Some of downtown’s most iconic sculptures will don their holiday finery for the season. In the Pioneer District on Southwest Yamhill and Morrison streets (between Fifth and Sixth avenues), you’ll see Animals in Pools, Allow Me (aka “Umbrella man”) and Kvinneakt dressed up in festive ugly sweaters. #UglySweaterPDX campaign, 2014: Some of downtown’s most iconic sculptures will don their holiday finery for the season. In the Pioneer District on Southwest Yamhill and Morrison streets (between Fifth and Sixth avenues), you’ll see Animals in Pools, Allow Me (aka “Umbrella man”) and Kvinneakt dressed up in festive ugly sweaters. #UglySweaterPDX campaign, 2014: Some of downtown’s most iconic sculptures will don their holiday finery for the season. In the Pioneer District on Southwest Yamhill and Morrison streets (between Fifth and Sixth avenues), you’ll see Animals in Pools, Allow Me (aka “Umbrella man”) and Kvinneakt dressed up in festive ugly sweaters.
These photos are sweaters from last year and also this year, and they also change out the sweaters periodically so they may not be what you see when you visit

And you definitely have a photo op with Umbrella Man too
#UglySweaterPDX campaign, 2014: Some of downtown’s most iconic sculptures will don their holiday finery for the season. In the Pioneer District on Southwest Yamhill and Morrison streets (between Fifth and Sixth avenues), you’ll see Animals in Pools, Allow Me (aka “Umbrella man”) and Kvinneakt dressed up in festive ugly sweaters. #UglySweaterPDX campaign, 2014: Some of downtown’s most iconic sculptures will don their holiday finery for the season. In the Pioneer District on Southwest Yamhill and Morrison streets (between Fifth and Sixth avenues), you’ll see Animals in Pools, Allow Me (aka “Umbrella man”) and Kvinneakt dressed up in festive ugly sweaters. #UglySweaterPDX campaign, 2014: Some of downtown’s most iconic sculptures will don their holiday finery for the season. In the Pioneer District on Southwest Yamhill and Morrison streets (between Fifth and Sixth avenues), you’ll see Animals in Pools, Allow Me (aka “Umbrella man”) and Kvinneakt dressed up in festive ugly sweaters.

Then, you should warm up with a few drinks and good company just a couple blocks away at the Heathman. I love their Tea Court Lounge with its fireplaces and sparkling chandeliers and comfy seats and no cover charge Wed- Sat evening live jazz music.

During this time of year, they ramp it up by upgrading their regular Afternoon Tea to Holiday Tea (running Nov. 28Jan. 4) because of extra yuletile splendor in the atmosphere. There’s also a Peter Rabbit version for the younger guests! Seatings for Holiday Tea are extended from Afternoon Tea to be available at 11:00 AM, 1:00 and 3:00 PM. Tea service is $32 per adult and $14 per child.

If you want to enjoy the Afternoon Tea Service that is one way to take in the warm atmosphere, but I prefer pampering myself with the fancy cocktails and mocktails.

I’ve shared before some of the Heathman cocktails that they unveiled in the spring and which they are still offering this season. To get the best of both worlds, consider bringing tea and cocktail together by ordering the Broadway Punch, which when I had it was called the Tea Court Lounge Punch but is fundamentally the same, crafted of Bacardi select rum, Courvoisier Vs Cognac, various citrus juices (I think Pomegranate, guava, orange & lemon juices) along with Fonte earl grey tea spiced syrup. It is served tableside right from your individual pot into a snifter of angostura foam. It can’t make you feel any more royal than this!

Heathman Cocktails, the Heathman Hotel Tea Court Lounge Punch, crafted with Bacardi select rum, Courvoisier Vs Cognac Pomegranate, guava, orange & lemon juices, Fonte earl grey tea spiced syrup, and angostura foam, it is served tableside right from your individual pot. Heathman Cocktails, the Heathman Hotel Tea Court Lounge Punch, crafted with Bacardi select rum, Courvoisier Vs Cognac Pomegranate, guava, orange & lemon juices, Fonte earl grey tea spiced syrup, and angostura foam, it is served tableside right from your individual pot.

Another beautiful presentation and tasty concoction is the Vineyard Margarita with Milagro reposado tequila, Combier d’orange, Fresh lime, organic agave nectar, Fresh rosemary, topped with a float of Willamette Valley Vineyards Pinot noir.
Heathman Cocktails, the Heathman Cocktail Menu example, the gorgeous Vineyard Margarita with Milagro reposado tequila, Combier d’orange, Fresh lime,  organic agave nectar, Fresh rosemary, topped with a Float of Willamette Valley Vineyards Pinot noir Heathman Hotel, Vineyard Margarita at the Heathman Cocktail Menu launch event, photo © Evrim Icoz Photography
First photo is mine, Second photo © Evrim Icoz Photography, third photo is mine

Or, go for the Bubbly Elixers like Oregon Berries & Bubbles Cocktail with New Deal Vodka, Oregon raspberry puree, lemon elixir, Argyle sparkling, or the Provence Cocktail with Grey Goose Vodka, Il Tramonto limoncello, lemon elixir, lavender bitters, Argyle sparkling. So fancy!

Heathman Cocktails, the Provence bubbly elixer cocktail with Grey Goose Vodka, Il Tramonto Limoncello,  Lemon Elixir, Lavender Bitters, ARGYLE BRUT SPARKLING "Heathman

Also still on the menu are the Luxury Spiced Vermouth Manhattan with Templeton rye whiskey, House-spice infused red vermouth, Liquid Kitchen Golden Era bitters, stirred and served up with a spirited cherry & 23k gold , Orchard Old Fashioned with Maker’s Mark Bourbon, Clear Creek Pear Brandy syrup, organic baked apple bitters, and ice sphere, and Northwest Grapefruit Negroni with House-bottled Aviation gin, Carpano antica, Campari, Combier Pamplemousse. Check out the blog of incredible photographer Aubrie LeGault at Portland Oregon Food Photographer where she also shares not only beautiful photos but also the recipe for the Orchard Old Fashioned (below I show the photo of the drink in the glass when you order it, versus the sample in the smaller glasses we sampled at a Fall Cocktail Launch event).

Heathman Cocktails. the Luxury Spiced Vermouth Manhattan with Templeton rye whiskey, House-spice infused red vermouth, Liquid Kitchen Golden Era bitters, stirred and served up with a spirited cherry & 23k gold Heathman Cocktail Menu cocktail sample of the Orchard Old Fashioned with Maker’s Mark Bourbon, Clear Creek Pear Brandy syrup, organic Baked apple Bitters, ice sphere Heathman Cocktail Menu cocktail of  Northwest Grapefruit Negroni, made with House-bottled Aviation gin, Carpano antica, Campari,  Combier Pamplemousse

There are also new items from the lady who dreamed and made real these lovely beverages, Bar Chef Kathy Casey (and queen of Liquid Kitchen). There is a new version of the 50 Shades cocktail, I believe this is version #3. This one boasts Tanqueray Gin, Fresh Tangerine, Pomegranate Juice, Lemon, and Fresh Thyme and also a small pair of handcuffs to up the sexy factor. Check out the much more sexier photos that blogger The Good Hearted Woman captured!
Heathman Cocktails: There is a new version of the 50 Shades cocktail at the Heathman Restaurant by Kathy Casey, I believe this is version #3. This one boasts Tanqueray Gin, Fresh Tangerine, Pomegranate Juice, Lemon, and Fresh Thyme and also a small pair of handcuffs to up the sexy factor

For a wonderful mocktail, consider the non alcoholic Sparkling Raspberry Rosemary Lemonade with fresh lemon, cane syrup, Oregon raspberry puree, fresh rosemary and soda bubbles. There is also a new signature on tap cocktail available, the Huckleberry Mule with Absolut Vodka, fresh lime, housemade ginger ale and topped with Liquid Kitchen huckleberry preserves. Delicious!
Heathman and Bar Chef Kathy Casey of Liquid Kitchen created this Huckleberry Mule with Absolut Vodka, fresh lime, housemade ginger ale and topped with Liquid Kitchen huckleberry preserves as a new option for Heathman cocktails

A new fall warmer is the Harvest Pumpkin Toddy, with bourbon, spiced pumpkin, frangelico, and the most adorable tiny macaron!
Heathman Cocktails, The Heathman and Bar Chef Kathy Casey of Liquid Kitchen created this Harvest Pumpkin Toddy for fall Heathman cocktails Heathman Cocktails, The Heathman and Bar Chef Kathy Casey of Liquid Kitchen created this Harvest Pumpkin Toddy for fall Heathman cocktails

Kathy was kind enough to share the recipe for this Harvest Pumpkin Toddy, which I hope will entice you even more. The recipe makes 1 drink.
Kathy Casey herself, Photo by Kathy Casey Liquid Kitchen® Pumpkin Toddy, Photo by Kathy Casey Liquid Kitchen®

Kathy Casey, Photo by Kathy Casey Liquid Kitchen®

Heathman Cocktails: Harvest Pumpkin Toddy Recipe

Ingredients:

  • 1 lemon wedge
  • 1 ounce brandy or bourbon
  • 1/2 ounce Frangelico (optional)
  • 2 tablespoons Spiced Pumpkin Mix (recipe follows)
  • 1/2 cup boiling water
  • Cinnamon stick  for garnish(optional)

Directions:

  1. Squeeze the lemon wedge into a coffee mug, cup, or heat-proof glass, then drop in the rind.
  2. Measure in the brandy, Frangelico, if using, and pumpkin mix.
  3. Now add the boiling water. Stir until evenly mixed.
  4. Garnish with a cinnamon stick, if using.
Spiced Pumpkin Mix Recipe

Makes 3 cups, enough for 24 drinks

Ingredients:

  • 8 tablespoons (1 stick) salted butter, at room temperature
  • 1 1/2 cups packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 3/4 teaspoon ground cloves
  • 1 can (15-ounce) of pumpkin puree

Directions:

  1. In a mixing bowl, whip the butter, brown sugar, and spices with an electric mixer on high speed for about 2 minutes, until light and fluffy. Stop and scrape the bowl as needed.
  2. Add the pumpkin and continue to whip until pumpkin is totally incorporated and mixture is fluffy, about 5 minutes more.
  3. If not using immediately, cover and refrigerate for up to 1 week or freeze for up to 2 months.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

If you pop in for brunch, you might also consider the Portlandia Mary with Krogstad Aquavit, Spicy Mary Mix, and Pickled Garnish, the Marionberry Ramos Fizz with Tanqueray Gin, Oregon marionberries, dash of cream, orange flower water, and fizzed with soda, or the White Peach Rosemary Bellini with prosecco, white peach puree and fresh rosemary. That way, you can enjoy the cocktails crated by Kathy Casey as well as the food created by Executive Chef Michael Stanton and smooth and friendly service by the Heathman Restaurant staff! Check out some of the marvelous samples of brunch possibilities at the Heathman Restaurant by executive chef Michael Stanton I was able to nibble on to try at an Autumn Cocktail Menu Launch.
The team of the Heathman Restaurant Heathman and Bar Chef Kathy Casey of Liquid Kitchen created this lovely Heathman cocktail Heathman and Bar Chef Kathy Casey of Liquid Kitchen created this lovely Heathman cocktail Some of the marvelous samples of brunch possibilities at the Heathman Restaurant by executive chef Michael Stanton Some of the marvelous samples of brunch possibilities at the Heathman Restaurant by executive chef Michael Stanton

If you want to take a break from the kitchen on Christmas Day, the Heathman will be doing their Big Christmas Buffet with seatings at 2:00, 2:30, 3:00, 4:30, 5:00 and 5:30 PM. The menu includes a huge selection of almost a dozen kinds of salads; displays of cheese, charcuterie, vegetables, and fruits and also one of seafood that includes prawns, oysters, mussels and clams, snow crab claws, various takes on salmon, and ahi tuna; carving stations of ham, prime rib, and lamb; additional entrees and sides like pork loin and petrale sole and acorn squash and potatoes dauphnoise; and oh more than a dozen types of desserts in pie, bar, cookie form and more.

Of course if you haven’t already solidified your Thanksgiving plans already, the Heathman is having a Thanksgiving Feast as well.

Have you been downtown to appreciate the holiday decorations that are going up/are up now, or been to the Heathman for the holidays yet? What cocktail would you try?

Disclosure: I attended a complimentary Fall Cocktail Launch Event at the Heathman, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Signature

Kells Brew Pub

A couple weeks ago, I was invited to visit the Kells Brew Pub at 210 NW 21st Ave here in Portland (they also have an outpost in Seattle and San Francisco). Until that visit, I was familiar with the Kells Irish Restaurant & Pub downtown at 112 SW Second,. This is particularly thanks to Kells, if you haven’t heard of it by now, hosting of the joyous St. Patrick’s Day festival here in March, as well as year round offering of live music, fun for watching sport games, the magnetized ceiling where money up there is matched by Kells and donated to the Providence Child Center annually… I even know someone who met the woman who is now their wife and mother of their lovely children at Kells!

Recently, Kells has made some big steps forward in continuing to expand. First, a little history. After founding the first Kells Irish Pub in 1983 at Seattle’s Pike Place Market, this was followed then by in 1990 of the SW Second downtown Portland location here that I have mentioned. This is when they also helped found the now annual and famous St. Patrick’s Day festival with a double decker bus that has transported happy fans to games. After opening another branch of Kells in 1996 in San Francisco, it was then in 2012 that the Kells BrewPub on NW 21st, essentially the Nob Hill neighborhood but also so conveniently close to Providence Park, was opened.
Kells Brew Pub on 210 NW 21st Ave, Portland Kells Brew Pub on 210 NW 21st Ave, Portland

You can read between the lines from the timeline here that the owners, Gerard McAleese and wife Lucille, have taken great care and thought with every step they take to expand while still maintaining their personality and quality. No wonder that Kells is rated the number one Irish restaurant and pub in the nation.

This year, Kells is taking a new step by opening the Kells Taproom at the Moda Center on the 3rd floor. I’m happy to see more and more local options at the Moda Center, and there’s definitely nothing wrong with a greater variety of good beer options at a location. One of the things I learned at my Kells visit was that they have expanded their lineup of beers to include a smooth Irish Stout on nitro, which I found to be very smooth chocolate, and we also had a chance to try their seasonal / last keg of a Crystal Fresh Hop.
Beers of Kells Brew Pub on 210 NW 21st Ave, Portland Beers of Kells Brew Pub on 210 NW 21st Ave, Portland

But, don’t fret if you want something other than beer. They may have some bottles of other things at their bar for you to choose from if you are parched for a shot of whiskey or other cocktail.
The impressive bottles behind the full bar at Kells Brew Pub on 210 NW 21st Ave, Portland

Also, did you know that the Kells Brew Pub on NW 21st has a parking lot? What a hidden perk, and particularly important I’m sure if you are bringing the family. Unlike a lot of Irish bars that are dark and a little sticky, Kells is very family friendly.
Kells Brew Pub on 210 NW 21st Ave, Portland has its own little mini parking lot Kells Brew Pub on 210 NW 21st Ave, Portland Kells Brew Pub on 210 NW 21st Ave, Portland

Kells would work for a date as well- they have some comfy leather couches by a roaring fire for you to warm up while having an Irish Coffee. I should also mention they have a cocktail called the Cowboy Coffee with coffee bean infused whiskey with coffee if you really need the pick me up… Or stick to innocent hot chocolate or spiced apple cider. Kells is ready to comfort you.
Warm up on the couches and by the fire at Kells on NW 21st with an Irish Coffee in hand Warm up on the couches and by the fire at Kells on NW 21st with an Irish Coffee in hand

In mid October of this year, Kells Brew Pub added Travis Star as the new head chef. As part of my visit, I was able to check out some of the classics as well as new items that have been added to the menu. Vegetarian F joined me in testing out how accommodating the menu is to many diets.
Kells Brew Pub dinner, Travis Star the new head chef, explaining some of the dishes

We started off with a first course of the Kale Salad with organic kale and greens, avocado, tomato, red onions and almonds. The garlicky dressing was quieted by the pairing of the Kells Irish Pale Ale had a dry minerality that cleansed the palate.
Kale Salad with organic kale and greens, avocado, tomato, red onions and almonds. The garlicky dressing was quieted by the pairing of the Kells Irish Pale Ale had a dry minerality that cleansed the palate at Kells Brew Pub on 210 NW 21st

For our second course, we were able to try a few items from the Wee Plates section of the menu. For the omnivore, the plate included a bacon wrapped fig stuffed with goat cheese, a sample of the salmon cakes that is served with a tasty chipotle remoulade and house made pickles (I was wiping up that plate clean of the sauce with those pickles), and sample Irish Stout Meatball with Kells Irish Stout Sauce. I thought the vegetarian sampler was even better with its steamed leek wrapped fig stuffed with goat cheese, a polenta cake with the chipotle remoulade and house made pickles, and a dense and moist housemade falafal fritter with tzatziki. These were all paired with the Kells Irish Lager that is tastier than any other lager I’ve had, maybe partially because of the complexity of the Weihenstephan yeast they use that also adds a creamy quality.
Kells Brew Pub dinner, an omnivore sampling of the Wee Plates included bacon wrapped fig stuffed with goat cheese, salmon cakes that is served with a tasty chipotle remoulade and house made pickles, and Irish Stout Meatball with Kells Irish Stout Sauce. Paired with the Kells Irish Lager Kells Brew Pub dinner, an omnivore sampling of the Wee Plates included bacon wrapped fig stuffed with goat cheese, salmon cakes that is served with a tasty chipotle remoulade and house made pickles, and Irish Stout Meatball with Kells Irish Stout Sauce Paired with the Kells Irish Lager Kells Brew Pub dinner, a vegetarian sampling of the Wee Plates included steamed leek wrapped fig stuffed with goat cheese, a polenta cake with the chipotle remoulade and house made pickles, and a dense and moist housemade falafal fritter with tzatziki Paired with the Kells Irish Lager

For our main courses, it was nice to see there were some traditional Irish dishes as well as just good entrees that would fit in with any restaurant in case you don’t want to necessarily eat traditional Irish food but have the Irish beer. Irish food isn’t one that uses a lot of sauce, but the addition of it here – for instance the Veggie Pasty with seasonal vegetables baked into a puff pastry, was really upgraded by serving it over polenta with a kale coulis and tomato coulis to layer on additional flavors and textures. I liked it even better than the meat dish of the sample of the cast iron Wagyu top sirloin steak with heirloom baby carrots, fingerling potatoes, and bordelaise sauce. Seriously, we were really impressed with how vegetarian friendly Kells is.

Both these dishes was paired with the #1 selling beer of Kells… a Kells Irish Red Ale!
Veggie Pasty at Kells Brew Pub with various seasonal vegetables baked into a puff pastry over polenta and kale coulis and tomato coulis for flavor Sample of the cast iron Wagyu top sirloin steak at Kells Brew Pub with heirloom baby carrots, fingerling potatoes, and bordelaise sauce

I don’t usually like chocolate, but I was scraping the chocolate sauce after eating all the decadent truffles here. This was paired with naturally, the Kells Irish Stout, which is on nitro.
rich decadent Truffles at Kells Brew Pub paired with Kells Irish Stout on Nitro

Thank you to Kells for letting me check out the menu and sample your beers… we will definitely be back for more! Thank you to Head chef Travis Stark Pub Manager Garrett McAleese, and Head Brewer Dave Fleming as well as owners Gerard and Lucille McAleese.
Head chef Travis Stark Pub Manager Garrett McAleese, and Head Brewer Dave Fleming of Kells Brew Pub

You may have heard that Kells brewer Dave Fleming (in the flat cap above) did a collaboration beer with homebrewer Natalie Baldwin and that Boom Roaster Coffee Milk Stout won both the People’s Choice AND Judge’s Choice award at the Willamette Week Beer Pro/Am. Well, that beer is going to be served at the upcoming Holiday Ale Festival in Pioneer Courthouse Square Dec 3-7, so make sure you stop by and try it!

Have you ever been to Kells, either the NW 21st Brew Pub or the downtown Restaurant & Pub? Are you an Irish beer fan and will you try their beer at the Moda Center? Are you aware or going to the Holiday Ale Festival (one of my favorite beer festivals of the year because I love most of the beers they offer) and the special release beers like the winning Boom Roaster Coffee Milk Stout just for the festival, and even more limited release beers (but unlike other beer festivals, with actual times and days of release so you can plan ahead and accordingly) that are all part of the lineup?

Disclosure: This meal was complimentary, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Signature

BlueHour Portland

I have been a fan of Bluehour because of it’s warm, modern, elegant and romantic atmosphere  in the Pearl (250 NW 13th Ave) for years. Unlike many dining rooms, they have tables that can provide a small measure of privacy because they aren’t too close together and rich ceiling to floor drapery helps divide up the space so you can feel some small amount of intimacy for your conversations and experience.
The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl District  The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl DistrictThe classy and romantic atmosphere at BlueHour Portland in the Pearl District

Usually though, I admit I pop in for happy hour. Recently, I was invited by Little Green Pickle with a group of other food bloggers to experience dinner, as well as get a little behind the scenes peek! Chef Kyo Koo welcome a few of us into his kitchen, and I was able to see the very neat and organized mise en place. I actually have lots of little saved containers similar to that for the few times I also do mise en place, which tends to be when I’m making multiple dishes or prepping but not actually cooking until the next day, and it was nice validation for me that it’s normal, and not anal.
BlueHour Portland, a visit to the kitchen with intro by chef Kyo Koo BlueHour Portland, some of the kitchen crew BlueHour Portland, some of the mise en place

Back in the kitchen, I observed the creation of a recently added seasonal salad to their menu by Sarah that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings topped with deep fried kale. I secretly admired her adorable little silicon spatula. My silicon spatula is also one of my favorite kitchen tools. You can see in the background another small group getting the VIP treatment in observing the King Crab salad I think being made?
Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

I also felt validated that I only recently bought salad servers (specifically, these cute Talisman Designs 12-Inch Solid Beechwood Salad Set that are sourced responsibly and adorably laser etched). Most of the time (ok, all of the time), just like Sarah, I toss the salad by hand! I need to up my game by storing homemade dressing in those squeeze bottle containers though and plating them in rings like that.
Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

Isn’t that a beautiful salad? And, I loved the play of all the textures.
BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures

Bar Manager Gigi also talked through and supervised some of my fellow blogger ladies in making a cocktail called the Templeton Abbey with with templeton rye, canton ginger, lime, cucumber, and rosemary.
BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi  how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi  how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi  how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi  how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Here is the cocktail end result of the Templeton Abbey.
BlueHour Portland, a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Other amazing cocktails at our table were the beautiful Bootsy Collins with vodka, rosemary, blackberries, lime and soda and this Paper Airplane cocktail with bourbon and Campari and Amaro Nonino and lemon juice.
Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Paper Airplane Gorgeous cocktail at Bluehour Portland of Paper Airplane

Then it was time for our family style dinner. We started out with an amuse bouche from Chef Kyo Koo of toasted brioche with salmon and beet. Now here’s an idea that should be incorporated into any holiday party you throw- so easy to do but so classy!
BlueHour Portland, amuse bouche of grilled brioche with salmon and beets BlueHour Portland, amuse bouche of grilled brioche with salmon and beets

You know you’re at a fancy restaurant when the bread service is brought to you individually with the waiter placing a bread out for you like a bread basket maiden/mister (served with salted room temperature butter. Thank you, I hate hard butter. Also, seriously look at Frances’ sexy eyes, so gorgeously distracting from the bread service…)
Frances making sexy eyes while bread service from a basket is served with soft salted butter Bread service at Bluehour Portland

Next was an Heirloom Beet Salad with new zealand spinach, crispy shallots, nasturtium and crème fraîche. All of us raved about our love for beets. And can you get any more fancy to a salad then adding edible flowers?

Then, came a starter of Alaska King Crab with porcini mushroom, truffled amaranth, and shellfish emulsion. There needs to be more truffled amaranth in my life.
Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion.

Chef Kyo Koo was pretty proud of the Haiga Rice being used in the ‘risotto’ that also included wild mushrooms, pine nuts, and acorn squash. First of all, risotto is such a go to comfort food in the cold days when you want to be fancier than mac and cheese or ramen. Chef Kyo Koo then elevated it with Haiga Rice, which is a rice from Japan that has slightly more fiber than white rice but not as tough then brown rice.
Bluehour Portland and Chef Kyo Koo was pretty proud of the Haiga Rice being used in the risotto that also included wild mushrooms, pine nuts, and acorn squash

That dish was just another example of how Chef Kyo Koo likes to mash up ingredients and techniques and flavors from various influences in the world. Next was a dish of Hand cut Wheat Noodles topped with pork belly, prawns, heirloom carrots, and fermented black bean “bolognese”.
Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese' Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese'

For a little palate cleansing next we enjoyed Netarts Oysters on the half shell with citrus mignonette, demonstrating a timeless classic.
Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland

I really enjoyed that little break as the next dish was the intense OMG SO GOOD, the rich and luxe entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage
Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage

The Salmon with swiss chard, radish, pine mushrooms was perfectly cooked.
Bluehour Portland Salmon with swiss chard, radish, pine mushrooms Bluehour Portland Salmon with swiss chard, radish, pine mushrooms

And then it was time for dessert, including a Patisserie Plate (happy National Chocolate Day, which happened to fall on that day!),
Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates

and Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake, and Cinnamon apple gingerbread tart with gelato
BlueHour Portland Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake Bluehour Portland dessert, Cinnamon apple brioche with gelato

Bluehour changes their menu based on whatever is fresh, so the offerings are different from a visit even in the same month with updates in the ingredients being used. For instance, the heirloom carrots in the hand cut wheat noodles get switched out for zucchini instead.

Besides ordering a la carte, your table can also choose to get the Tasting Menu, which offers 5 courses including dessert for $58 a person, which is quite a bargain for a tasting menu.

They are also offering a special Thanksgiving menu that includes choice of first course, entree, and dessert at only $50 a person, which is quite a deal given that it is a holiday and the high quality of their dishes. The options are

Bluehour Thanksgiving Special Menu

Choice of First Course

  • Foraged Mushroom Veloute with pimento dulce and parmesan
  • Field Green Salad with heirloom carrots, red radish, and pistachios
  • Little Gem Lettuce Salad with smoke salmon, buttermilk, and chives
  • Spiced Potato Sausage with horseradish, Dijon, and bitter greens
  • Butter Poached Wild Prawns with garlic, fine herbs, and toast

Choice of Entrée

  • Roasted Turkey with herbed mashed potatoes, red Russian kale, and gravy
  • Smoked Pork Loin with sunchoke bread pudding, escarole, coffee, and porcini jus
  • Prime Rib with fried fingerling potatoes, mustard greens, and shallot jus
  • Chinook Salmon with carmelized futsu squash, Brussels sprouts, and salmon caviar
  • Handmade Orzo with Dungeness crab, broccoli, and sweet cream

Choice of Dessert

  • Spiced Caramel Apple Torte with sea salt caramel, buttercream, calvados crème anglaise
  • Butternut Squash Semifreddo with maple glazed pecans and ginger-white chocolate macaroons
  • Dark Chocolate Truffle Tart with pear-brandy sherbert and hazelnut praline

What did you think of these dishes I described, is there one that really appeals to you? Have you been to Bluehour before and what did you think?

Thank you to Little Green Pickle and Bluehour for this amazing and unique experience of the behind the scenes peek and tasting such delicious things!

Disclosure: This meal was complimentary, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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First National Taphouse, Portland

After months of walking by and peering at the construction, finally the Eugene outpost of a taphouse in a bank has come to Portland, although the Portland location is not in a bank. It still carries over the official looking lettering in money-looking gold, as well as the First National coin symbol (with its slogan “In Beer & Wine We Trust”, which you can also find on the tables.)
First National Taphouse in Portland, located at 1962 SW 5th Ave by PSU, the Portland outpost of the original Eugene location First National Taphouse in Portland, located at 1962 SW 5th Ave by PSU, the Portland outpost of the original Eugene location

The First National Taphouse in PDX at 1962 SW 5th Ave, is a welcome addition to the area by Portland State University, where so far the main beer drinking options have been a McMenamins Market Street Pub, Rogue Hall, and if you wanted to go upscale, the bar at Higgins, or a few nice selections at Raven & Rose.

First National is just right, filling in with a wide variety of brew options (as well as wine and cocktails and food) that is more than any of these options, offering some great food just like Higgins, but at a price point that is more amenable to those who would dine at Market Street or Rogue.

And, First National has a big space, one that would be great for groups, be it professionals relaxing at a happy hour after work, or a group of friends needing a break after some time studying. And, the decor is on par with a restaurant – no worn carpets and sticky tables like a brewpub, though admittedly it does have the volume of one.
First National Taphouse in Portland First National Taphouse in Portland

Garage door windows give them the option to throw them open so everyone feels like they are dining al fresco in good weather, the front feels like a bustling restaurant with a view of the many pours going on at the bar and 3 large screen TVs.
First National Taphouse in Portland has a a taplist of 30 options First National Taphouse in Portland has a a taplist of 30 options First National Taphouse in Portland has a a taplist of 30 options First National Taphouse in Portland has a a taplist of 30 options

Meanwhile as you head towards the back, it’s a bit more romantic with an area that can be curtained and with light fixtures made from various liquor bottles.
First National Taphouse in Portland First National Taphouse in Portland front area, which then leads to a side area by the bottles and then the best area I think is the back with the bottles of liquor lights and curtain First National Taphouse in Portland

I personally like the peaceful vibe back there with the liquor fixtures the most. Don’t worry, there’s even still a view of the TV here, if you need it, without the bustle by the bar area.
First National Taphouse in Portland, the back area has the most privacy, with less tables, still access to a TV, and these lovely light fixtures of various liquor bottles First National Taphouse in Portland, the back area has the most privacy, with less tables, still access to a TV, and these lovely light fixtures of various liquor bottles First National Taphouse in Portland, the back area has the most privacy, with less tables, still access to a TV, and these lovely light fixtures of various liquor bottles

Similar to Raven & Rose, First National seems to want to support special events as well. My first visit was when Breakside Brewery was having a special Farmhouse/Wild Ale tasting night. They offered 8 wild ales and saisons from Breakside, of which each guest could get a tasting paddle with your choice of four 5 ounce pours, and if you bought a flight, you got a $1 any pint. There were also some selections of cheese from Steve’s Cheese, though we did not partake.
First National Taphouse Portland hosted a Breakside Farmhouse/Wild Ale tasting night. They offered 8 wild ales and saisons from Breakside, of which each guest could get a tasting paddle with your choice of four 5oz pours, and if you bougt a flight, you got a $1 any pint. First National Taphouse Portland hosted a Breakside Farmhouse/Wild Ale tasting night. They offered 8 wild ales and saisons from Breakside, of which each guest could get a tasting paddle with your choice of four 5oz pours, and if you bougt a flight, you got a $1 any pint.

During that first visit, we kept it small for food, sticking to the appetizer of Irish Rarebit, which is basically a beer cheese spread on bread and then broiled to melty goodness. It’s vegetarian, so satisfied both F and I.
First National Taphouse Portland, Irish Rarebit, which is basically a beer cheese spread on bread and then broiled to melty goodness First National Taphouse Portland, Irish Rarebit, which is basically a beer cheese spread on bread and then broiled to melty goodness

We also indulged in a dessert after our waitress mentioned twice how good their desserts were. She did not steer us wrong, because by the time she came back to ask us how the dessert was tasting, we actually were already done eating it, haha. This is the Taphouse Bread Pudding with vanilla custard, brioche, raisins, and whiskey crème anglaise. The waitress, F, and I heartily recommend it.
First National Taphouse Portland, Taphouse Bread Pudding with vanilla custard, brioche, raisins, whiskey crème anglaise First National Taphouse Portland, Taphouse Bread Pudding with vanilla custard, brioche, raisins, whiskey crème anglaise

For our second visit, we tried a different menu- a pairing of food and beer in 5 courses. They even had a vegetarian version, so F could have the same fun as me!
5 courses of food and beer at First National Taphouse, Portland 5 courses of food and beer at First National Taphouse, Portland

For our first pairing, while I enjoyed a Prawn Boule with Brunoise Vegetables, Prawns, Brandy Nosh in a Potato Roll with Wild Ride Brewing Whoopty Whoop Wheat beer, he had a smaller sample of their regular main dish, a Baked Acorn Squash with grilled seasonal vegetables, goat cheese, and sun dried tomato tapenade with that same beer. The beer is a hefe style so had some yeastiness, but also some sweetness with a tinge of tart, though not as much citrus tone as I would have liked. And clearly, both these first courses are eye pleasers.
First National Taphouse Portland, Baked Acorn Squash with grilled seasonal vegetables, goat cheese, and sun dried tomato tapenade with Wild Ride Brewing Whoopty Whoop Wheat beer First National Taphouse Portland, Prawn Boule with Brunoise Vegetables, Prawns, Brandy Nosh in a Potato Roll with Wild Ride Brewing Whoopty Whoop Wheat beer First National Taphouse Portland, Prawn Boule with Brunoise Vegetables, Prawns, Brandy Nosh in a Potato Roll with Wild Ride Brewing Whoopty Whoop Wheat beer First National Taphouse Portland, Prawn Boule with Brunoise Vegetables, Prawns, Brandy Nosh in a Potato Roll with Wild Ride Brewing Whoopty Whoop Wheat beer First National Taphouse Portland, Prawn Boule with Brunoise Vegetables, Prawns, Brandy Nosh in a Potato Roll with Wild Ride Brewing Whoopty Whoop Wheat beer

For our second course, we both enjoyed Artisan Cheese Terrine with Brabander Goat Gouda, Taphouse Ricotta, Ancient Heritage Hannah, Asian Pear and a baguette, paired with Duche De Longueville Cidre Antoinette. A jar of cheese you say to eat? Yes please. The cider was also wonderfully refreshing and tart, balancing the cheese but also carrying its own hint of funk that also worked well with the cheese. I don’t know if it was a one off cheese dish for that evening, but it was tasty.
First National Taphouse Portland, Artisan, Cheese Terrine with Barbander Goat Gouda, Taphouse Ricotta, Ancient Heritage Hannah, Asian Pear and a baguette, paired with Duche De Longueville Cidre Antoinette First National Taphouse Portland, Artisan, Cheese Terrine with Barbander Goat Gouda, Taphouse Ricotta, Ancient Heritage Hannah, Asian Pear and a baguette, paired with Duche De Longueville Cidre Antoinette First National Taphouse Portland, Artisan, Cheese Terrine with Barbander Goat Gouda, Taphouse Ricotta, Ancient Heritage Hannah, Asian Pear and a baguette, paired with Duche De Longueville Cidre Antoinette First National Taphouse Portland, Artisan, Cheese Terrine with Barbander Goat Gouda, Taphouse Ricotta, Ancient Heritage Hannah, Asian Pear and a baguette, paired with Duche De Longueville Cidre Antoinette

Next, we enjoyed Honey Root Vegetable Boxty with parsnip, carrot, yellow beet, Irish potato pancake, and spiced honey paired with Elysian’s The Great Pumpkin Imperial. Again, these were visual delights full of autumn color, and when they placed our plates down the aromas of the spiced honey was intoxicating. First National offers boxty as part of their brunch, 5 different ways varying from with Irish Whiskey and Granny Smith apple and ricotta to with Smoked Wild Salmon Candy… something to consider for a future brunch possibility. At dinner, the boxty comes with an Irish Whiskey Pepper steak. In terms of pumpkin beer this one by Elysian, the Great Pumpkin Imperial, is all right but leans more towards cinnamon and nutmeg than any pumpkin flavor.
First National Taphouse, Portland Course 3 of Honey Root Vegetable Boxty with parsnip, carrot, yellow beet, Irish potato pancake, and spiced honey paired with Elysian's The Great Pumpkin Imperial First National Taphouse, Portland Course 3 of Honey Root Vegetable Boxty with parsnip, carrot, yellow beet, Irish potato pancake, and spiced honey paired with Elysian's The Great Pumpkin Imperial First National Taphouse, Portland Course 3 of Honey Root Vegetable Boxty with parsnip, carrot, yellow beet, Irish potato pancake, and spiced honey paired with Elysian's The Great Pumpkin Imperial

Fred had been tempted to order this soup of the moment on our last visit, so was happy to see that his next course was the Cannellini Bean IPA Stew with Irish Cheddar, scallions, and fried onion straws. Meanwhile, I enjoyed a smaller version of their regular dinner plate of Irish Whiskey Pepper Steak with my course of Irish Whiskey Pepper Steak Frite with pepper crusted hanger steak, Irish Whiskey demi glace, and microbrew fries. Both dishes, all meat and vegetarian, were paired with Oskar Blues Deviant Dale’s IPA on Nitro.
First National Taphouse Portland, Cannellini Bean IPA Stew with Irish Cheddar, scallions, and fried onion straws paired with Oskar Blues Deviant Dale's IPA on Nitro First National Taphouse Portland, First National Taphouse Portland, Whiskey Pepper Steak Frite with pepper crusted hanger steak, Irish Whiskey demi glace, and microbrew fries paired with Oskar Blues Deviant Dale's IPA on Nitro

For our last course, F saw cocoa glitter for the first time with our desserts of Chocolate Porter Ice Cream and Young’s Double Chocolate Stout Foam with a side of hazelnut brittle paired with Young’s Double Chocolate Stout beer
First National Taphouse Portland, Chocolate Porter Ice Cream and Young's Double Chocolate Stout Foam with a side of hazelnut brittle paired with Young's Double Chocolate Stout beer First National Taphouse Portland, Chocolate Porter Ice Cream and Young's Double Chocolate Stout Foam with a side of hazelnut brittle paired with Young's Double Chocolate Stout beer First National Taphouse Portland, Chocolate Porter Ice Cream and Young's Double Chocolate Stout Foam with a side of hazelnut brittle paired with Young's Double Chocolate Stout beer

Besides the 30 taps, there are supposedly some 400 some bottles of beers and ciders to select from. The bottle prices you see in the cooler are to go – if you drink them at the restaurant, expect a $1-3 corkage fee, depending on the size of the bottle. We were impressed by some of the bottles in their selection- they are ones we haven’t seen at other bottleshops in Porltand.
First National Taphouse in Portland has a pretty good bottle selection. Corkage fee is $1-3 depending on size of the bottle First National Taphouse in Portland has a pretty good bottle selection. Corkage fee is $1-3 depending on size of the bottle First National Taphouse in Portland has a pretty good bottle selection. Corkage fee is $1-3 depending on size of the bottle

First National Taphouse also has a happy hour everyday 4 – 6:30 PM, and serves brunch on Saturday and Sunday from 9:30AM – 2PM. Brunch includes several Boxty topped with eggs (a boxty is an Irish Potato Pancake), such as the one I tried below with smoked wild salmon, poached egg, capers, tomato, and touch of  Hollandaise.
First National Taphouse Portland Brunch includes several Boxty topped with eggs (a boxty is an Irish Potato Pancake), such as the one I tried below with smoked wild salmon, poached egg, capers, tomato, and touch of  Hollandaise First National Taphouse Portland Brunch includes several Boxty topped with eggs (a boxty is an Irish Potato Pancake), such as the one I tried below with smoked wild salmon, poached egg, capers, tomato, and touch of  Hollandaise First National Taphouse Portland Brunch includes several Boxty topped with eggs (a boxty is an Irish Potato Pancake), such as the one I tried below with smoked wild salmon, poached egg, capers, tomato, and touch of  Hollandaise First National Taphouse Portland Brunch includes several Boxty topped with eggs (a boxty is an Irish Potato Pancake), such as the one I tried below with smoked wild salmon, poached egg, capers, tomato, and touch of  Hollandaise

Mine was ok- I think the tomato ruined the experience for me because I had to walk through the Portland Farmers Market to get to brunch, and knowing the delicious heirloom tomatoes available there, this regular beefsteak tomato was unappealing and flavorless when it could have really made the dish. I didn’t take a photo of it, but after saying he wasn’t sure how hungry he was, F completely polished off his Oat Grouts with Irish Oatmeal, Fresh Barries, Spiced Honey, Candied Walnut and Maple Cream. Also on their brunch menu are several hashes (including a salt roasted beef or a duck confit). There was a vegetarian version of the boxty and hash as well, and I appreciated that thoughtfulness to think of vegetarians for every section of the menu.

Various sandwiches such as a triple grilled cheese with marscarpone, white cheddar, and Cashel Blue, a Cannelini Bean Rarebit, Mushroom Barley Burgers or Kobe Beef Burgers, Country Ham Scones and other savory selections round out the brunch menu. There are also two versions of a bloody mary- a regular one with Vodka, Tomato Juice, Tomato Consome, Veal Stock, Lemon, Aardvark Hot Sauce, Cerignola Olives, House Pickled Green Beans and Smoked Salt. There is also a Vegan Bloody Mary with Vodka, Tomato Juice, Shitake Kombu Dashi, Bragg’s Aminos, Aardvark Hot Sauce, Horseradish, Lime Juice, Castelvetrano Olives and Giardiniera Relish. There are 4 other brunch cocktails as well.
First National Taphouse Portland Bloody Mary with Vodka, Tomato Juice, Tomato Consome, Veal Stock, Lemon, Aardvark Hot Sauce, Cerignola Olives, House Pickled Green Beans and Smoked Salt First National Taphouse Portland Bloody Mary with Vodka, Tomato Juice, Tomato Consome, Veal Stock, Lemon, Aardvark Hot Sauce, Cerignola Olives, House Pickled Green Beans and Smoked Salt

Pours from the draft depend on the size as you would expect, but there are also two tiers depending on the beer (a regular and premium price point) , though I can’t quite ascertain if it’s based on difficulty to get the keg or price of the keg or what. I suppose more investigation might be necessary…

First National also offers a full bar,  including cocktails and wine. Cocktails include those named Banker’s Manhattan, Frank Nash, The Greenback, Cat Ballou, and Bonnie Parker.
First National Taphouse, cocktail First National Taphouse, cocktail

With the 3 tvs at the bar playing different games, it’s not a bad place to cheer with other fans while enjoying a wide variety of selections, but other customers also included an age range of students, work professionals, and those who live in the area so it’s not just a sports bar or for the twenty-somethings. With seating for probably 100, you’re likely be able to easily get a seat and start enjoying. The only caution is though it would be fine for a casual date, since it can be a bit boisterous except for on the back or for brunch, it may not be suitable for a romantic rendezvous.

Welcome to Portland, First National Taphouse!

Disclosure: Thank you to Watershed Communications, as one of the four meals was complimentary, but the other three visits I came on my own and paid for myself. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Review of Instacart in Portland

When I heard that Instacart was coming to Portland, and it offered fast delivery services similar to now the now defunct Kozmo, I was pretty excited. Finally, Portland is not a second class city while other cities like New York, Chicago, Boston, San Francisco, Seattle etc. get the new modern services to bring urban convenience with technology together.

I recently decided to try out their grocery delivery services, so here is my review of Instacart in Portland. Would you like to try Instacart yourself?! If you don’t mind, would you consider using my referral link? As long as you spend $10, your first delivery will be free and you get a $10 credit on top of the free delivery.

Instacart Home Screen

Delivery Service All Grown Up

If you were not around or aware of Kozmo, it was a service I remember fondly where after placing an order on the internet for items like milk or ice cream or a movie rental, it would be delivered to your front door within an hour.

As probably all of us have experienced, there are many a time you start putting together a meal and find out that the milk is no longer good or you’re out of lemon juice, or have a craving (say, ice cream, chocolate, mac and cheese).

Then, comes the internal struggle- do you take the time to change out of your comfortable pjs/loungewear that you have decompressing from your hard weekdays and make yourself travel to the store, deal with going down the aisle, and the checkout process… or do you just do without?

Then add if the weather sucks because it’s cold and raining, or even snowing… I seriously used Kozmo probably every week. And then, with the burst of the dot com bubble, Kozmo went away, to the sadness of many college students and young professionals.

Instacart aims to provide that second answer once again, but has expanded the offerings from the small goods that Kozmo had to now, in the Instacart incarnation, include partners such as Whole Foods, Costco, and Uwajimaya, as well as additional local stores to come. Update: Instacart has now added Safeway, Natural Grocers, and Green Zebra Grocery.
Whole Foods Logo Costco Logo Uwajimaya Logo

It’s delivery service all grown up.

So once again, you can go online and order through their website so you can continue doing what you need to at home (be it watching the kids or writing work documents or trying to edit photos for your blogposts). And, this is important, in one shopping and check out process you can combine multiple stores.

You can shop bulk, and shop organic, and shop those special Asian goods that are hard to find, all in one sitting, literally!

Using the Instacart Website

I tried this Instacart service out myself this past week. After all the gastronomic fun of Feast, I decided I wanted to try to do a juice cleanse. This time, I’m all about making it easier for myself. So I borrowed my friend’s Vitamix so hopefully it would not be an 8 hour ordeal again to make all my juices from scratch. I decided to try Instacart, so I wouldn’t have to run to multiple grocery stores like last time trying to gather all the ingredients. By combining what was available from both Costco and Whole Foods, I was able to order everything without the hassle of driving across town to hit both stores.

This is especially a bonus for me as I am car-free – I don’t own a car. I do belong to car sharing services like Zipcar and Car2Go, but similar to how you would be out the cost of gas, that meant I would even in getting in the car and before I got to the store, already spent money for the car rental.

Starting up was extremely easy- just enter a zip code to verify Instacart works for your area, a first and last name, email address, and password. I loved how they made such a low barrier to get through before I could start looking around the website to see what they had.
Instacart start screen after creating a login, start shopping!

As I was shopping for my various ingredients. there was a little work in that since I didn’t see the packaging right in front of me, I didn’t know how many apples were in the bag, or how many celery stalks in a 4 ounce bunch. But since I was already at home, based on the packaging of each ingredient, I was able to just open another internet browser tab to calculate via a Google search based on Oz weights or such that were given.

This is maybe a work in progress- sometimes they have information, and sometimes not. When information is available it’s divided into tabs you have to click on to see what’s there that include general description, nutrition information, and recipes. See the difference between a description from another delivery service I use, Safeway, in description?
Instacart, the garbanzo beans description, or more like lack of Safeway, the garbanzo beans description
Instacart, the lime juice description Safeway, the lime juice description

However, if you are pretty familiar with packages at your store, this may not be as much of a problem. For instance, I was very familiar with the sizes of the Lysol, tomatoes, spinach, cauliflower, etc already from purchasing them before.

As you add items, you can use a dropdown located in the top, just to the right of the Instacart logo to switch between checking the offering for the same ingredient (such as lime juice for me) in one store vs another in terms of size and price, such as when I was searching for lime juice. This was great for comparison shopping on prices between the stores so I could decide whether I wanted to buy from one store versus another.
Instacart, search for the same ingredient across multiple stores

Keep in mind though that there is a $10 minimum for each store you want to include in your shopping cart.
Instacart shopping cart in progress    Instacart shopping cart in progress

You can also use the dropdown next to that decide to shop by browsing aisles of that store instead, or based on what is popular. I stuck to the search so I wouldn’t get tempted to buy additional things I didn’t have in mind, which is usually a problem when I grocery shop in person but easy to resist when you’re shopping online.

After I was done, it asked whether I wanted delivery within 1 hour, 2 hours, or other time slots that I could select that were each one hour, either today or tomorrow, between 9am to midnight everyday (including Sunday, which is when I made my first order). For your very first order they offer free delivery, but otherwise the pricing looks like $3.99 for all the slots except the “within 1 hour” slot which is $5.99 if you spend $35 or more on groceries, or $7.99 / $9.99 “within one hour”  if you spend less then $35.
Instacart Delivery Time options

Again, that’s cheaper then if I tried to drive to Costco gas-wise, even if I did own a car. And, certainly my time is worth that I’m thinking! When I use Safeway delivery, their prices for delivery start at $9.95 for an order of $150 or more or $12.95 for less than $150, so I don’t think much of the $35 minimum that Instacart uses at all. It is much harder for me to get to $150 then $35.

I should note though that the delivery fee, and $35 total to reach the lower delivery cost, is also per store. It’s only a few dollars more if your order is less than $35 so as long as you hit the $10 minimum per store you don’t have to buy more. You will get 2 deliveries if you order from 2 stores, even though you are doing one combined but separated shopping cart.

In comparison, Safeway can only do same day delivery if you order essentially 6 hours ahead of the delivery schedule, which is not as responsive as Instacart either. I also have let my Costco membership expire, so it was great that I was still able to save money by purchasing some Costco bulk goods without having to pay for a membership myself.

Alternately, if you think you might use Instacart’s delivery service a lot, you might consider getting a membership instead of paying the delivery fee. The memberships are called “Instacart Express” and are $10/month or $95/year, and with that membership all deliveries except the “within 1 hour” one are free as long as you spend $35.

It also looks like they have a way to share your shopping cart so that can be a help in bringing up your order total.  I did not try that feature, though if you are doing that it looks like you have to define it as a shared cart at the beginning before you add items.

Also, if you don’t see something listed on the website, you can still request it – so for instance even though only the packaged croissants are listed on the Whole Foods site, since I know they almost always have these delicious cheese spinach cheese croissants at the store, I could have asked for that using that form.
Request form on the Instacart website

 

During checkout you can select whether you want substitutions on certain items and what substitution item you would want. This is more flexible then Safeway as I can actually search and select whether I want to for instance, substitute garbanzo beans with a can of black beans instead. You can add extra text to help them get to you, and also add the tip to your order directly at this point.

The Delivery

So after ordering 1:35pm, I waited for my order to be delivered around 2:40-3:40pm. I saw minutes later the names of the personal shoppers who were filling out from my virtual shopping cart into a real shopping cart!
Instacart shopping status

I got calls from both shoppers who wanted to check on whether some of the items they were able to find in the store were acceptable. For instance, whether it was ok that the Lysol pack from Costco has both Ocean and Lemon scent and not just Lemon like it showed online, or at Whole Foods the lime juice they had was a smaller bottle but also cheaper – and thankfully still enough for my juice cleanse recipes! It was nice to know they would contact me if they weren’t sure, and I got to talk to both ladies to answer their questions and explain what I needed just like I had asked a friend to pick up something for the grocery store for me.

Next, I got a text telling me that my Whole Foods delivery was on its way and an estimate of time in 30 minutes, in case I had to make myself presentable. How did they know…

The first to arrive was Whole Foods a little before 3pm, which isn’t that surprising to me as I had ordered less items. It came just as if I had gone to the store myself!
My delivery via Instacart from Whole Foods

The Costco delivery arrived around 3:20, and was even better than going myself because rather than having to deal with putting things in random boxes in the shopping cart, she had put everything in 3-4 very large reusable shopping bags, and as I emptied those in my kitchen she went and retrieved the second load for me.
My delivery via Instacart from Costco

When I checked my email, it had the final receipt that showed how much I was charged that deducted items they could not get or that in some cases there was a substitution.

Try Instacart yourself!

I would definitely try Instacart again, especially for heavier items because that is so worth the delivery fee for me, as well as my time in the grocery store. And as a non car-owner, it is much more effective then carrying it from the store myself or temporarily renting a car. I particularly love the access to Costco without having to sometimes deal with the craziness an actual visit might entail!

Would you like to try Instacart yourself?! If you don’t mind, would you consider using my referral link? As long as you spend $10, your first delivery will be free and you get a $10 credit on top of the free delivery.

I did everything on my computer at home, but they also have an app for iPhone, iPad, and Android phones, so in theory I could put together an order while commuting on the train and then come home to ingredients to make dinner, or say apologize to my cats and have a refill of cat food and litter without having to lug the boxes up my steps myself.

Currently the service area for Instacart includes Portland city limits as well as west to Beaverton and Hillsboro, south to Tigard and Lake Oswego and Milwaukie. It does not quite reach Cornelius, Sherwood, Clackamas, Happy Valley, or Gresham yet, and it does not cross over to Vancouver: see the map here. Other cities besides Portland for now are Atlanta, Austin, Boston, Chicago, Denver, Los Angeles, New York City, Philadelphia, San Francisco Bay Area, Seattle, and Washington, D.C, so this is not a small time operation here.

Have you used Kozmo, or Instacart, or other grocery delivery services before? What do like to use, and why?

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