Renata’s Italian Happy Hour – Aperitivo

I’ve been a big fan of Renata since they first opened, as I first wrote about almost a year ago. Back then, I was really impressed by their beautiful patio as well as their incredible pastas and in house aged whole animal (which would appear once in a while when the aging was complete as a special dish on the menu) and the craft cocktails. And then came the rush of the people when Renata was announced as Oregonian’s 2015 Restaurant of the Year, and they went through a trial by fire every day.

Now the rush of the trendy crowds have calmed down – on recent visits I dined with sweet senior citizens and families with kids during early dinner seatings, and then with a range of ages of professionals on business or on date night or with a boisterous group of friends later in the evening. The breathing room now gives Renata the opportunity instead of focusing on executing all the food to the necessary volumes, a chance to experiment and tweak the menu based on new ideas. One of those new ideas is Renata’s Italian Happy Hour – Aperitivo.
Bar of Renata Bar of Renata Bar of Renata Patio of Renata

During Aperitivo, located in the bar and patio only from 4 PM – 6:00 PM Monday – Friday, what was once a Punch Hour before they begin Dinner Service now celebrates Italian Street Food and seasonal cocktails. For spring, this included for instance on their menu the Spring Cocktails of Arrossire with cappelletti, punt e mes, benedictine, soda or Paper Moon with pisco, vermouth, bay leaf, chamomile, egg white, lemon.
Renata Spring Cocktail of Arrossire with cappelletti, punt e mes, benedictine, soda Renata Spring Cocktail of Paper Moon with pisco, vermouth, bay leaf, chamomile, egg white, lemon

I tried the pretty pink house cocktail of Occam’s Razor with vodka, elderflower, blackberry, citrus and prosecco. Or go for the Old Fashioned Flight included one rye with demerara, one bourbon with smoked maple. and one made with scotch and burnt honey.
Renata house cocktail of Occam’s Razor with vodka, elderflower, blackberry, citrus and prosecco Renata Old Fashioned Flight included one rye with demerara, one bourbon with smoked maple. and one made with scotch and burnt honey

Meanwhile, on the food menu enjoy bites such as

Salt and Vinegar Pork Rinds which have this light airy feel of a pork rind but then you pucker up after a bite!
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Salt and Vinegar Pork Rinds

Salumi alla Casa plate, this visit with spicy coppa, mortadella, prosciutto cotto, Vacca Bruna parmigian
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Salumi alla Casa with spicy coppa, mortadella, prosciutto cotto, Vacca Bruna parmigian

Formaggio plate, for this visit that included Sheep with bloomy rind cheese Valentine, Cow hard rind cheese Andrea Menzazana, and a Sheep + Cow washed rind cheese Willow Creek
Renata's updated happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Formaggio that includes Sheep with bloomy rind cheese Valentine, Cow hard rind cheese Andrea Menzazana, and a Sheep + Cow washed rind cheese Willow Creek

Stuffed Fried Olives with Trotter and Calabrian Chili Aioli look like aracini, but don’t be fooled – there is an olive in there, adding a nice counterpoint to the deep fried exterior
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Stuffed Fried Olives with Trotter and Calabrian Chili Aioli

Aracini with pork sugo and fontina are creamy and rich
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Aracini with pork sugo and fontina Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Aracini with pork sugo and fontina

The other tasty “ball” item on the menu (besides the marinated olives which I did not try – but those are more like ovals right?) are these juicy and large Polpettine, a dish of lamb and beef meatballs with polenta that are decadant just like the aracini.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Polpettine a dish of lamb and beef meatballs with polenta Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Polpettine a dish of lamb and beef meatballs with polenta

While the Ceci Bean Panelle with pecorino and lemon are light ceci bean fritter that’s impossible to only have 3 or 4 of them…
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Ceci Bean Panelle with pecorino and lemon

Dumplings are given a crispy crunchy exterior but oozy cheesy interior via these Panzerotti with mozzarella and marinara, which is one of my recommendations as it’s one of my favorites of the Aperitivo menu.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Panzerotti with mozzarella and marinara Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Panzerotti with mozzarella and marinara

My other recommendation and outstanding item on the menu are these Piadina with broccoli pesto, ham, and ricotta which make use of the pizza oven and dough to make a flatbread sandwich that is crispy like a quesadilla’s tortilla on the outside but stuffed with goodness like a panini but without all the heavy bread.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Piadina with broccoli pesto, ham, and ricotta Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Piadina with broccoli pesto, ham, and ricotta Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Piadina with broccoli pesto, ham, and ricotta

In Chicago, one of my super fond food memories that I haven’t been able to find very often is enjoying smelt – back then we got them from DiCola’s Seafood, with mom driving after school to order us the fried smelt by the pound that we started eating just barely past the door. Now Renata has offered me an outlet via their Fritto Misto with calamari and smelt that unlike most calamari you find (I should know – my brother loves calamari and orders it every time it’s on a menu when we dine out), Renata’s version is very lightly battered to a crisp and not soggy with oil.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Fritto Misto with calamari and smelt

I know their Aperitivo is only a short period of time on weekdays – and coming in from Hillsboro where I work, sometimes public transit doesn’t work in my favor and I get there too late. But, I still encourage you to visit. One of the obvious pleasures of Renata is the incredible pastas they have there – I’ve ever had one I didn’t enjoy. There are pasta shapes that I’ve encounted for the first time here, such as when I had Pici with roasted suckling pig and green garlic which is a firm tubelike pasta to when I had Squid Ink Corzetti with Lamb sausage, clams, and breadcrumbs where corzetti is a stamped flat pasta.
"Pici Squid Ink Corzetti with Lamb sausage, clams, and breadcrumbs where corzetti is a stamped flat pasta

One of the more secret pleasures is that Renata buys whole animals and ages them after doing their own butchering and often uses the whole animal. So, whenever I see for instance any beef on the menu, I am there, enjoying a secret steak that I think is among the top 3 in Portland when it appears.
Renata Renata 20 oz Ribeye with roasted garlic butter

Don’t overlook the smaller ways that the meat may show up on the menu – from being in the pasta to on Chef Matt Sigler’s super on point crostini in the Bites section of the menu (more like half an open faced sandwich!) like this Crostini with Beef Brisket, Horseradish, and Potato Artichoke Puree on that perfectly chewy Pugliese. I was torn on whether to enjoy the beef brisket as part of the whole dish or pick off bits of that melt in your mouth beef to enjoy on its own. I did both.
Renata Crostini with Beef Brisket, Horseradish, and Potato Artichoke Puree on that perfectly chewy Pugliese Renata Crostini with Beef Brisket, Horseradish, and Potato Artichoke Puree on that perfectly chewy Pugliese

And look for anything on their grill and fire, like here Grilled Octopus or a side of Coal Roasted Polenta with Gorgonzola picante
Renata Grilled Octopus with English peas, olive, mint Renata Coal Roasted Polenta with Gorgonzola picante

In checking out their wine list, ask about the wine selections from the Lava Bar section. These are incredible selections of wine where the grapes are grown on volcanic soil. It was only after a friend who took notes and always asked about vineyards and soil that I started taking those same notes, and I realized that whenever at a tasting event or room I tried volcanic soil wine 8 out of 10 I would end up purchasing a bottle. So clearly I have a preference for it – regardless of grape. Maybe you do too – come give it a try!

One of my favorite patios in Portland is the one at Renata, and I confess I’m there pretty often. What do you think of the updated Italian Street food Aperitivo happy hour there, what would you order? Where is your favorite outdoor patio for dining in Portland?

Disclosure: I attended a complimentary shared blogger Aperitivo happy hour, but I also returned on my own and on my own dime multiple times. 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. 

Renata Menu, Reviews, Photos, Location and Info - Zomato

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A look at Marmo Deli & Bar

Update: Marmo has closed.

There are many delicious options at Marmo Deli & Bar but I’ll cut to the chase and tell you my top favorite meal there.

First, I get the Frittata Sandwich with five herb frittata, housemade foccacia, arugula, radicchio, endive, lemon vin, aioli, pecorino. It brings together their light and airy frittata (which you can also get on it’s own) with their buttery soft homemade foccacia. I will not tell you how often I have inhaled this sandwich. You can also just get the frittata with salad and cut out the carbs, but I would not personally give up that foccacia. This is currently my favorite egg sandwich in town that isn’t a breakfast sandwich.
Frittata Sandwich with five herb frittata, housemade foccacia, arugula, radicchio, endive, lemon vin, aioli, pecorino Marmo Deli & Bar Frittata Sandwich with five herb frittata, housemade foccacia, arugula, radicchio, endive, lemon vin, aioli, pecorino

To wash it down I order the housemade Marmo limoncello.
Marmo limoncello Marmo limoncello

The cocktail the Marmo Cup during the summer with Campari, basil, lemon, strawberry, cucumber and ginger beer goes down so easily. Many times it has been much needed refreshment after I get off the Max all the way from Hillsboro to downtown. The San Remo which is a regular thorugh the seasons offers Cynar, Marmo Limoncello, mint, prosecco is also a classic.
Marmo Cup with Campari, basil, lemon, strawberry, cucumber and ginger beer Marmo PDX's San Remo with Cynar, Marmo Limoncello, mint, prosecco

The inside of Marmo is small and clean, a mix of black and white and marble. Despite the name of deli, it is much more sophisticated inside than the expected glass counters of meats. It’s more of an Italian cafe and bar really.
Marmo Deli & Bar, exterior Marmo Deli & Bar, exterior Marmo Deli & Bar, interior Marmo Deli & Bar, inside center is the bar

Other delicious options on the menu include Pesto Deviled Eggs and a Charcuterie Plate with cured meats, parm, pickeld veg, baguette if you are looking more for a snacks rather than a meal.
Pesto Deviled Eggs Charcuterie Plate with cured meats, parm, pickeld veg, baguette

On the more substantial side then these small snack items is the Strozapretti Pasta Salad with fresh squid ink pasta (sourced from Rick Gencarelli’s Grassa), cured salmon, dill crème fraîche, cucumber, capers, and bread crumbs for a lunch that fills you up but won’t make you overfull so that you’re are sleepy when you go back to work.
Marmo PDX's Strozapretti Pasta Salad with fresh squid ink pasta, cured salmon, dill crème fraîche, cucumber, capers, bread crumbs Marmo PDX's Strozapretti Pasta Salad with fresh squid ink pasta, cured salmon, dill crème fraîche, cucumber, capers, bread crumbs

For more comfort, go with a warm small plate like this Mac ‘N Cheese with fontina, ricotta, asiagio, parmesan, bread crumbs and candied bacon on top.
Marmo PDX small plate of Mac 'N Cheese with fontina, ricotta, asiagio, parmesan, bread crumbs and candied bacon Marmo PDX small plate of Mac 'N Cheese with fontina, ricotta, asiagio, parmesan, bread crumbs and candied bacon

And then, there’s the very filling (you could order one so split between 2 people… or have half for lunch and half ford inner and get a side to enjoy it with, which is my play) Italian Sub with Mortadella, finocchiona, spicy coppa, shredded romaine, provolone, pepperoncini, red onion, oregano, aioli, Italian vin, all on a roll.
Marmo PDX sandwich of Italian Sub with Mortadella, finocchiona, spicy coppa, shredded romaine, provolone, pepperoncini, red onion, oregano, aioli, Italian vin, all on a roll Marmo PDX sandwich of Italian Sub with Mortadella, finocchiona, spicy coppa, shredded romaine, provolone, pepperoncini, red onion, oregano, aioli, Italian vin, all on a roll Marmo PDX sandwich of Italian Sub with Mortadella, finocchiona, spicy coppa, shredded romaine, provolone, pepperoncini, red onion, oregano, aioli, Italian vin, all on a roll

Their happy hour offers 3-6:30 and offers $1 all food items and $4 beers. With wine, you can get whole or half bottles during happy hour are priced at $7 glass $21 carafe.

Have you been to Marmo? Have you had a frittata sandwich on foccacia before? And why is this not a more popular sandwich – it’s much tastier than egg salad!

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Higgins Restaurant

A recent dinner at Higgins Restaurant was a revisit of how smooth the experience was, from the high quality food to the high quality service. As you would expect from one of the founding pioneer restaurants that defined Northwest cuisine by emphasizing the local seasonal ingredients available regionally here and is a strong supporter and promoter of sustainable cuisine, the food here changes often based on what is available and fresh. Yet, what I’m sharing below from our meal is typical of the kind of excellent experience you will have here.

You notice the focus on celebrating freshness and the best ingredients right away with even the bread service, which comes with perfect bread- crusty crunchy on the outside, soft and doughy on the inside- that you can enjoy with organic extra virgin olive oil.
Higgins Restaurant bread service, which comes with perfect bread- crusty crunchy on the outside, soft and doughy on the inside- that you can enjoy with organic extra virgin olive oil

Try to start with the famous Charcuterie board of artisanal cured meats and pickles. It’s justifiably reknown – it superb in offering an array of flavors and textures upon its giant marble board, as what you would expect when you hear Chef Greg Higgins has loved charcuterie since he was a boy and has books in his library on charcuterie that daties even to the 17th and 18th centuries.
Higgins Restaurant- Charcuterie board of artisanal cured meats and pickles Higgins Restaurant- Charcuterie board of artisanal cured meats and pickles

I was supposed to come in for Portland Dining Month to try the special menu they were offering, but was persuaded away as soon as I heard the specials. I started with the first special appetizer of Mushroom risotto balls with truffle and hedgehog mushrooms that came with fresh greens that only needed the barest whisper of dressing. The greens tasted as if they were just picked and cleaned just an hour or so before. It really embodies the spirit of what Higgins is all about.
Higgins Restaurant- dinner special appetizer of risotto balls with truffle and hedgehog mushrooms that came with fresh greens that only needed the barest whisper of dressing Higgins Restaurant- dinner special appetizer of risotto balls with truffle and hedgehog mushrooms that came with fresh greens that only needed the barest whisper of dressing

My special entree was the Pork Schnitzel, served with cauliflower and cheddar polenta and broccoli rabe. It was as gigantic as it looks, turning into dinner that night and the next. The next day it was wonderful to be able to look forward to going home after work to finish off the other half of this entree.
Higgins Restaurant- pork schnitzel with cauliflower, broccoli rabe, pickled onions, and cheddar polenta Higgins Restaurant- pork schnitzel with cauliflower, broccoli rabe, pickled onions, and cheddar polenta

One of the great things about Higgins is not only their great beer and wine selection so that I can enjoy fine wine while he enjoys fine beer paired with our dishes (they even have both a wine and beer sommelier), but we appreciate that they always have 2 vegetarian options to choose from. This night it was the Chickpea crepe with Mughal shiitake & oyster mushroom curry, garbanzo bean salad, horseradish tofu sauce and toasted almonds. Just as it sounds, it had great flavor that meant you did not miss the meat at all, and is an equal rather than lesser entree to all the other dinner entree options.

Higgins restaurant is an enduring Portland classic for a reason, and continues to execute and service beautifully, showcasing Northwest Cuisine reliably and always dependable for a refined meal. Dining here is much like listening to a classical music piece – timeless fine dining.

As an aside, Higgins also just announced their “Spring Tribute” menu for April 29 through May 1 (Tuesday, Wednesday and Thursday) during their 5-9pm dinner service. The Spring Tribute menu is a fundraiser towards the James Beard Public Market, a vision towards making a daily year-round farmers market along the Portland waterfront, sorta similar to Pike Place Market in Seattle (Chef Greg Higgins is a board member of the JBPM).

The menu is offering five courses featuring James Beard’s own recipes for dishes like Sorrel soup with Fireside oysters, Asparagus in Ambush, Baked Oregon Chinook with Dungeness Crab, Bay Shrimp and applewood smoked bacon, Roasted Champoeg Farms pastured chicken stuffed with Coteghino sausage, and Warm Rhubarb Grunt with French vanilla ice cream. Geez, that sounds good. Wine pairings from Basel Cellars, Willamette Valley Vineyard, Broadley, and Northstar will round out the meal. Reservations are $125, which includes wines and gratuity. For reservations call (503) 222-9070.

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