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 Power Lunch at Clyde Common

Generally, when people ask me about a power lunch spot in Portland, and they want something besides the traditional steakhouse like a Ringside establishment or Urban Farmer, my mind goes to Higgins to especially showcasing Northwest and local. This is followed further on the list with maybe Davis Tavern, Gruner, and Clark Lewis. Recently though, a new fantastic lunch option has been highlighted onto my radar that I would say immediately after Higgins now on my short list- and that’s lunch at Clyde Common.
Clyde Common menu Clyde Common interior, by the kitchen special board

Clyde Common offers a well rounded menu of options showcasing the season and region, without the questionable people hanging on the sidewalks like Davis Tavern and with a more modern, hip vibe like Gruner and Clark Lewis but more approachable food that is sophisticated but not fancy.
Clyde Common bar Clyde Common interior, taken from the 2nd floor Clyde Common interior main floor Clyde Common interior, open kitchen section

As you are waiting for your lunch party to assemble and read the menu, go ahead and order a snack – everyone will thank you. The roasted garlic cashews and house marinated olives and popcorn with tōgarashi, honey, and butter sound like very low key bar snacks, but are worth it as you will find yourself continually reaching into the bowl for more as you can’t help wanting to keep that tastiness lasting that balances salty and sweet and bit of savory. These snacks are available on the dinner and happy hour menu as well.
Clyde Common snack, house marinated olives Clyde Common snack, roasted garlic cashews Clyde Common snack, popcorn with tōgarashi, honey, and butter

If your party is a little hungrier, you can’t go wrong sharing a Clyde Common + Olympia Provisions charcuterie plate that includes meat goodies that vary depending on what is on hand, which could include (based on what I’ve seen on visits) sopressata, chicken liver or pork liver mousse, country pork pate, saucisson d’alsace or saucisson sec, chorizo navarre, lamb summer sausage, beef tongue pastrami, or various Ancient Heritage Dairy cheeses, as well as pickles, mustard & bread of course. Be sure to ask to see what your board will be boasting. It would be a great choice to accompany cocktails at dinner or happy hour too.
Clyde Common + Olympia Provisions charcuterie plate, here the board also happened to include some Ancient Heritage Dairy cheeses Clyde Common + Olympia Provisions charcuterie plate, here the board also happened to include some Ancient Heritage Dairy cheeses Clyde Common + Olympia Provisions charcuterie plate, here the board also happened to include some Ancient Heritage Dairy cheeses

One thing I appreciated is that there are plenty of vegetarian options to choose from – look in the Clyde Common small plate sections for options like a daily soup that I’ve seen vary from cauliflower soup to a summer vegetable gazpacho with basil; there’s also grilled sweet corn with espelette & lime aioli, cotija, and cilantro (warning a little messy to eat as you see it comes on the cob), seared cauliflower with salbitxada and parsley and or a simple green salad with fennel and grana (you can add grilled chicken or seared trout to any salad if you wish). One of my favorites is the simple small plate of fried shishito peppers with citrus vinaigrette,
Clyde Common daily soup, this is a cauliflower soup The Clyde Common grilled sweet corn, espelette & lime aioli, cotija, cilantro Clyde Common small plate of seared cauliflower, salbitxada & parsley and in the back a simple green salad with fennel and grana (you can add grilled chicken or seared trout to any salad as well) "Clyde Clyde Common small plate of fried shishito peppers with citrus vinaigrette

A large plate of house tagliatelle with arugula pesto, egg yolk, and fried spring onion satisfied hunger without going overboard to take you into naptime. And look how eggscellent it is (sorry couldn’t resist).
A large plate of house tagliatelle with arugula pesto, egg yolk, and fried spring onion satisifed hunger without going overboard to take you into naptime. A large plate of house tagliatelle with arugula pesto, egg yolk, and fried spring onion satisifed hunger without going overboard to take you into naptime.

If you are a meat eater though, I would definitely point out the lunch only special of smoked pork belly sandwich, slaw, Caroline style BBQ sauce served with salad or fries. Unlike most BBQ pork sandwiches, it’s a chopped version of the pork and not drenched with sauce so you can taste the meat and whisper of smoke. I’m also a fan of Carolina style sauce which is much lighter instead of the sweeter or spicier BBQ sauces (real Carolina sauce is more vinegary than this – the Clyde Common version is thin but not as acidic).
Clyde Common lunch only special of smoked pork belly sandwich, slaw, Caroline style BBQ sauce

The meat is juicy and moist, as you can see. I would have given up the fries and bun and slaw even just to eat a small pile of the smoked pork belly by itself.
Clyde Common lunch only special of smoked pork belly sandwich, slaw, Caroline style BBQ sauce Clyde Common lunch only special of smoked pork belly sandwich, slaw, Caroline style BBQ sauce

If you happen to come for happy hour or diner instead of lunch (or perhaps in addition to…), definitely don’t miss a special touch by Chef Carlo  Lamagna from his heritage and family of the Phillippines, the pork and shitake lumpia. It’s similar to an egg roll, but a Filipinio version that is crispier and meatier than what you would normally get from a Chinese style egg roll. This is such excellent drinking food that is just too underrepresented in Portland and the US in general. The dish shown below is a normal than average portion for my dining party and doesn’t represent a normal serving. But isn’t it the fanciest presentation of lumpia you’ve ever seen?
Clyde Common dinner and happy hour dish pork and shitake lumpia Clyde Common dinner and happy hour dish pork and shitake lumpia Clyde Common dinner and happy hour dish pork and shitake lumpia

I’m also so in love with the happy hour only saganaki and olive bread but not the way you think. Of course you can’t go wrong with seared cheese… but that bread is an unbelievable revlation, I actually savored and took smaller bites of the bread to make it last as long as possible because it is so delicious, more than the cheese. Usually I ignore the bread in meat and cheese boards to focus on the main event, but in this case the olive bread is the star with it’s buttery briochie with specks of olive embedded as surprises. Wow.
Clyde Common happy hour item saganaki and olive bread

To further confuse you on whether you should come here for lunch, happy hour, and/or dinner, I’ll just leave this survey of many of the Clyde Common House Cocktail (available all day) here. I am a fan of the happy hour at Clyde Common, as you can see, and that saganaki (and now I know I was missing out by not having the lumpia too).

  • Barrel Aged El Presidente with rum, blanc vermouth, Grand Marnier, grenadine aged for three months in a  bourbon whiskey barrel
    Clyde Common house cocktail of the Barrel Aged El Presidente with rum, blanc vermouth, Grand Marnier, grenadine aged for three months in a  bourbon whiskey barrel
  • Coffee Daiquiri with Appleton V/X rum, lime, Tia Maria and brown sugar
    Clyde Common cocktail of a Coffee Daiquiri with Appleton V/X rum, lime, Tia Maria and brown sugar
  • Barrel Aged Negroni with gin, sweet vermouth, Campari, aged for two months in a bourbon whiskey barrel
    Clyde Common house cocktail of a Barrel Aged Negroni with gin, sweet vermouth, Campari, aged for two months in a bourbon whiskey barrel
  • Daily Punch, this one happened to be Gin, Lemon, Pineapple and White Wine
    Clyde Common cocktail at happy hour, the Daily Punch this day included Gin, Lemon, Pineapple and White Wine Clyde Common cocktail at happy hour, the Daily Punch this day included Gin, Lemon, Pineapple and White Wine
  • Pacific Standard with vodka, lemon, ginger, honey, soda is also a happy hour special price cocktail
    lyde Common cocktail Pacific Standard with vodka, lemon, ginger, honey, soda is at special happy hour price
  • The Bourbon Renewal with bourbon, lemon, cassis, bitters is discounted at happy hour and my personal favorite cocktail
    Bourbon Renewal cocktail at Clyde Common with bourbon, lemon, cassis, bitters Bourbon Renewal cocktail at Clyde Common with bourbon, lemon, cassis, bitters

The happy hour burger is a good deal, but don’t overlook the Clyde Common Happy Hour dish of the Mussels that comes with lots of frites and is great with the Daily Punch or Pacific Standard
Clyde Common Happy Hour dish of the Mussels comes with lots of frites Clyde Common Happy Hour dish of the Mussels comes with lots of frites

And these desserts of a parfait and ice cream cake
Clyde Common dessert parfait, coconut tapioca, coffee caramel, cream Clyde Common dessert parfait, coconut tapioca, coffee caramel, cream
Clyde Common dessert of ice cream cake Clyde Common dessert of ice cream cake

So, which meal at Clyde Common do you want to come to?
An Uncommon Lunch at Clyde Common, courtesy of Little Green Pickle An Uncommon Lunch at Clyde Common, courtesy of Little Green Pickle An Uncommon Lunch at Clyde Common, courtesy of Little Green Pickle
Disclosure: I was treated to a lunch with other Portland bloggers by Little Green Pickle, but paid for my own meals at happy hour and another lunch at other 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.

Clyde Common snack, roasted garlic cashews and popcorn with tōgarashi, honey, and butter Clyde Common + Olympia Provisions charcuterie plate, here the board also happened to include some Ancient Heritage Dairy cheeses Clyde Common + Olympia Provisions charcuterie plate, here the board also happened to include some Ancient Heritage Dairy cheeses, here with Barrel Aged El Presidente with rum, blanc vermouth, Grand Marnier, grenadine aged for three months ina  bourbon whiskey barrel

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Portland Penny Diner Happy Hour

I’ve been a fan of the breakfast/lunch at Portland Penny Diner for a while – see my post here – but they were only open 7 – 3 PM on weekdays. Curses! But now recently the PPD has extended their hours now to be open 4 – 11 PM midnight on Fri Sat), including a happy hour from 4 – 6 PM every day (Mon – Sat – they are closed Sunday). Yay! So here’s a look at the Portland Penny Diner Happy Hour and their evening menu.

The photos are from several visits, varying from a complimentary Open House event I attended where I was able to sample bites from the food and drink, as well as follow-up visits on my own dime.
Portland Penny Diner Portland Penny Diner is now open evening hours from 4-11 M-Th to midnight Fri Sat Portland Penny Diner is now open evening hours from 4-11 M-Th to midnight Fri Sat Portland Penny Diner is now open evening hours from 4-11 M-Th to midnight Fri Sat Portland Penny Diner is now open evening hours from 4-11 M-Th to midnight Fri Sat

With eight cocktails on tap, as well as two wine and four beer taps, Portland Penny Diner can satiate your thirst quickly. Barman Tony Gurdian has crafted a great list of balanced cocktails that he makes in small batches so they are always fresh and balanced (and are only $5 at happy hour!).
Portland Penny Diner sample of a draft cocktail by Barman Tony Gurdian Portland Penny Diner sample of a draft cocktail by Barman Tony Gurdian Portland Penny Diner tasting a sample cocktail on draft with Barman Tony Gurdian himself pouring the drafts Portland Penny Diner tasting a sample cocktail on draft with Barman Tony Gurdian himself pouring the drafts

There is also always a new daily punch just $5 all day every day until it’s out. One visit the punch was pisco, maraschino, darjeeling tea, lemon, oleo and prosecco.  The one I tried below was composed with Dickel White Whiskey, rum, Cointreau, lemon, oleo and Montucky lager.
Portland Penny Diner offers a Punch of the Day that's $5 until it runs out. Portland Penny Diner offers a Punch of the Day that's $5 until it runs out.

Don’t worry – those plastic cups are just free sample tastes at an Open House. Here they are compared to the actual size of the drinks I paid for later!
Portland Penny Diner tasting a sample cocktail on draft Portland Penny Diner tasting a sample cocktail on draft Portland Penny Diner cocktail on draft actual size Portland Penny Diner cocktail on draft actual size Portland Penny Diner cocktail on draft actual size Portland Penny Diner cocktail on draft actual size
I was most interested in a new section of the menu called Short Orders, which include are a shot with a paired item (another drink or food snack).

  • Whiskey & Beer Back
  • Tequila & Verdita. The idea of this was first created when Top Chef alums Chef Doug Adams and Chef Katsuji Tanabe collaborated at a dinner, and their bro love continues on with this Short Order menu item.
    Portland Penny Diner Short Order item of Tequila & Verdita. This was first created when Top Chef alums Chef Doug Adams and Chef Katsuji Tanabe collaborated at a dinner
  • Pisco & Grilled Pineapple with Espelette, Pisco is a bit like brancy and comes from South America, thus the pairing here. Espelette is the slightly spicy pepper you see on top of the grilled pineapple,
    Portland Penny Diner drinks - a Short Order (Pisco & Grilled Pineapple with Espelette)
  • Cachaca and Pickled Strawberry. Cachaca is akin to a Brazilian rum.
    Portland Penny Diner Short Order item of Cachaca and Pickled Strawberry

My food and drink adventure rule is always if I see something on the menu that I’ve never seen before or don’t usually see – that’s where the delicious adventure lies.

Portland Penny Diner Evening Food Menu is a collaboration between Vitaly Paley and Doug Adams includes a few soups and salads, including this tomato soup with crouton and basil (pictured is a sample that was passed at an Open House, not an actual full order).
Portland Penny Diner tasting a sample of the tomato soup with croutons and basil Portland Penny Diner tasting a sample of the tomato soup with croutons and basil

Then there are Fry Bread Tacos, varying from filled with house smoked pastrami, or soy braised pork belly, or my personal favorite the Hangtown Fry Taco with fried oysters, eggs, bacon and spicy mayo.
Portland Penny Diner tasting a sample food item, the House Smoked Pastrami Taco with russian dressing, swiss cheese, and sauerkraut
Sample of the House Smoked Pastrami Taco with russian dressing, swiss cheese, and sauerkraut and the full order of Hangtown Fry Taco with fried oysters, eggs, bacon and spicy mayo

For something a bit more familiar, there are single or double burgers with secret sauce and for vegetarians, a super flavorful Falafel Burger. The double burger (called the Deluxe Burger) is only $8 at happy hour (the regular PPD burger is $7 and not a HH special) so splurge on a double patty between 4-6. If you’d like, the burgers come on their own so order waffle fries, sweet potato fries… or Disco Fries (with gravy, pastrami, swiss, cheddar).
Portland Penny Diner's evening menu, super flavorful Falafel Burger feta, red onion, tzatziki, cucumber, tomato, iceberg, harissaPortland Penny Diner's evening menu, on happy hour get this Deluxe Burger with two patties, bacon, secret sauce, white onions, American cheese, iceberg lettuce, bread and butter pickles
Above you see sample of the and also the Falafel Burger with feta, red onion, tzatziki, cucumber, tomato, iceberg, harissa and the full Deluxe Burger with two patties, bacon, secret sauce, white onions, American cheese, iceberg lettuce, bread and butter pickles

More substantial PPD Plates include Buttermilk Fried Chicken with mashed potatoes and gravy, Blackened Trout, or a Penny Pincher special that changes. I’ve seen the Penny Pincher vary from a Pork Taco Salad to Breakfast Chicken Hash, or check the chalkboard.

Who knows, you may run into either or both of these celebrity chefs (you see chef Douggie making his chicken back there? Another time chef Vitaly Paley was just sitting outside having a beer!). For photos of some of the chicken or trout plates, visit my blogger friend Marlynn at Urban Bliss Life and see her post on Portland Penny Diner!
Portland Penny Diner is a collaboration with chef/owner Vitaly Paley and executive chef Doug Adams (who you see on the right, making his fried chicken)
Portland Penny Diner Fried Chicken, from Executive Chef Doug Adams (this is a sample, not the actual plate you get from ordering) Portland Penny Diner Fried Chicken, from Executive Chef Doug Adams (this is a sample, not the actual plate you get from ordering)
Above Portland Penny Diner Fried Chicken, from Executive Chef Doug Adams (this is a sample, not the actual plate you get from ordering as that comes with mashed potatoes and gravy)

If you get a chance to try Portland Penny Diner, definitely get a fry taco, and maybe share the fried chicken, and try a draft cocktail or a short order!
Portland Penny Diner Evening Menu includes a few soups and salads, Fry Bread Tacos (varying from filled with house smoked pastrami and soy braised pork belly to fried oysters with eggs and bacon) to burgers with secret sauce and for vegetarians, a super flavorful Falafel Burger. More substantial PPD Plates include buttermilk fried chicken, blackened trout, or a Penny Pincher special. Portland Penny Diner Deluxe Burger with two patties, bacon, secret sauce, white onions, American cheese, iceberg lettuce, bread and butter pickles Portland Penny Diner drinks - cocktail on draft and a Short Order (Pisco & Grilled Pineapple with Espelette)

 

Have you ever had fry bread, or a fry bread taco? What do you think of the offerings of Portland Penny Diner, have you checked out the evening hours yet?

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Disclosure: Although many of the sample drinks and dishes you have seen were from an “open house” they had their first week or so of their evening hours that was open to media and the public, I returned other times and paid for full cocktails and these Short Orders as my own drink adventure.

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Delicious Meats at Mediterranean Exploration Company

I had a big craving for some juicy succulent meat. I thought about going to a steakhouse, but what I really wanted were some small bites to satisfy my craving, and I couldn’t decide between whether I wanted steak, fried chicken, or lamb. Why not all?

Enter my stop at Mediterranean Exploration Company, also known as M.E.C. or MEC, for what I think are the best meats at Mediterranean Exploration Company’s menu. I have previously written about them during their preview party where I got to sample a lot of their dishes. I’ve since been back a few times as they’ve found their groove in the past year since opening in mid-summer. Unless you go there when the sun is up, keep in mind it’s a pretty dark, shadowed restaurant in the evenings which gives it a feel that is romantic but also a hint of old world European with its dimness and echoes of community conversation around you as part of the background of your experience.

One of my favorite cocktails I like to start off with is the Spanish Diplomat with lustau palo cortado sherry, dolin blanc vermouth, benedictine, boker’s bitters, marcona almond and orange oil. This sipper makes me feel exotic and complicated and I pretend I’m in Casablanca. The reward for finishing my glass is the almond, which is mentioned many times in the Bible, as a symbol of hope and promise and overall has a lot of ties to stories in the Mediterranean. It just seems perfect for MEC, and every time I see the cocktail I gaze at it because it seems to glow like a golden chalice.
Mediterranean Exploration Company cocktail of Spanish Diplomat with lustau palo cortado sherry. dolin blanc vermouth. benedictine. boker's bitters. marcona almond. orange oil Mediterranean Exploration Company cocktail of Spanish Diplomat with lustau palo cortado sherry. dolin blanc vermouth. benedictine. boker's bitters. marcona almond. orange oil

Another good cocktail here is the Gold Dinar cocktail, with four roses yellow bourbon, lemon, honey and aleppo pepper. Very refreshing but with a teeny bite.

So, I got a bit distracted when I ordered. I had intended to have meats, and I was thinking of ordering a tartare… but I couldn’t resist a Mezza of Hellenic Republic Saganaki with figs, olive oil, and lemon. They don’t light it on fire and shout Opa! at your table here like at many other Greek restaurants, but sharing that slightly warmed cheese doused in lemon juice is a good memory of when I used to live just a block from Greektown in Chicago, and I remember saganaki and skordalia being my first discoveries into real Greek food after fast food gyros. Sadly, on a more recent visit it seems like they took this off the menu. If you ever see it as a special of some sort, get it!
Mediterranean Exploration Company Mezza of Hellenic Republic Saganaki  with figs. olive oil. lemon.

Then it was time for the reason I was here: fried chicken, lamb, steak. The fried chicken here is a nice small dish with prefect crispy skin and soft tender moist meat inside, dished up as fried chicken with aleppo pepper and honey and a few cubes of beets. Perfect for 2 people, or at most 4 (but best with 2) – if you have more in your party, do yourselves a favor and order more than 1 order.
Mediterranean Exploration Company Fried Chicken  with aleppo pepper and honey

Same thing with this lamb, which I count among the best in Portland: simply grilled Greek lamb chops with oregano, garlic, and lemon, and you get 2 chops to your plate if you order the half order, which is what you see below. Very garlicky and always grilled perfectly to medium rare.
Mediterranean Exploration Company Greek Lamb Chops  grilled with oregano. garlic. lemon

Then on to the Hanger Steak with caper and garlic. As a side to help with the flavors of garlic and salt and fire, the Mejadara with rice, lentils, and crispy fried onion is a great choice with its fun textures of soft and crispy. The only other thing I could think of that I would have wanted to make my proteins more complete would be an order of their grilled Octopus.
Mediterranean Exploration Company, Hanger Steak with caper. garlic Mediterranean Exploration Company, Mejadara with rice. lentils. fried onion

Finish off with this dessert of amazing Cardamom Ice Cream Affogato with turkish coffee, so good and you’ll each want your own.
Mediterranean Exploration Company dessert of Cardamom Ice Cream Affogato with turkish coffee

Have you been to Mediterranean Exploration Company? Do you have a favorite dish there? And what would be more likely your craving, fried chicken, lamb chops, or steak?

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Zeus Cafe and the McMenamins Passport

If you live in Portland, I’m sure you have heard of McMenamins before- their gathering spots here in Portland vary from your neighborhood pub to hotels, music and movie venues, breweries, wineries, distilleries and even a coffee roaster. Founded by the two brothers Mike and Brian McMenamin, all their locations still reflect their love for artwork, family friendly, and historic buildings. It’s hard to imagine a Portland experience without visiting at least one McMenamins – be it for a huge value of a happy hour with their irresistible cajun tots or to admire how they transformed a poor farm (Edgefield) or school (Kennedy School) into a property for retreating that is full of local whimsical art, choice of restaurants, spas and movies. Their hotel locations are fun to visit even if you aren’t staying there.

McMenamins just seems like such a Portland institution that you would mention in the same breath as talking about Powell’s Book Store, the Portland White Stag sign, the easy access to the Columbia Gorge and Coast – it’s just a Portland thing. I love taking visitors from out of town to wander the hallways of photos and art particularly at Edgefield (generally as part of my Columbia Gorge waterfall tour) and Kennedy School. There are times people at my work treat the Ceder Hills location as an after work meeting room, and I fight the urge as I smell the burger and fries every time I walk past my neighborhood location of a McMenamins pub, Market Street Pub.

Even though it is a chain, each location has its own individual personality. Recently, I discovered a location McMenamins has downtown as part of the Crystal Hotel, the Zeus Cafe.
Inside Zeus Cafe: The atmosphere at Zeus Café – an open kitchen and full bar at the center of the room surrounded by the twinkling of vintage chandeliers and local art – is comfortable and inviting, Photo credit: McMenamins/Kathleen Nyberg
Inside Zeus Cafe: The atmosphere at Zeus Café – an open kitchen and full bar at the center of the room surrounded by the twinkling of vintage chandeliers and local art – is comfortable and inviting, Photo credit: McMenamins/Kathleen Nyberg

Their focus is elevated food while still keeping it celebrating the very local bounty of the Northwest. For instance, they still offer a pretty good burger (though less burger selection- no Communication Breakdown burger or Caption Neon burger here – but they offer upgraded versions of a burger, such as a Grass Fed Beef Burger or a Housemade Falafel Burger instead). Instead of cajun tots you can get truffle fries or as you see here, chickpea fries with harissa aioli.
"Zeus "Zeus

And instead of breadsticks or spinach and artichoke dip or hummus like the typical pub, now you can feast on

  • a Charcuterie Board, here with housemade rabbit rillette, coppa di testa head cheese, Asiago Fresca, Ancient Heritage Willow, Pickled Cauliflower & cranberries, Mandarin compote and McMenamins Terminator mustard
    Zeus Cafe Charcuterie Board with rabbit rillette, coppa di testa (head cheese), Asiago Fresca, Ancient Heritage Willow(cow/sheep blend), Pickled Cauliflower & cranberries, Mandarin compote and Mcmenamins terminator mustard
  • or Seared Sea Scallops with arugula, currants, and chorizo vinaigrette
    Zeus Cafe appetizer of seared sea scallops, arugula, currants, and chorizo vinaigrette
  • or Smoked Brisket Stuffed Piquillo Peppers with cauliflower purée, fried almonds, and chimmichurri.
    Zeus Cafe smoked brisket stuffed piquillo peppers, cauliflower purée, fried almonds, chimmichurri Zeus Cafe smoked brisket stuffed piquillo peppers, cauliflower purée, fried almonds, chimmichurri

Wow right? They have a menu that changes often based on what is best from various local farms and purveyers (such as Flying Fish for their seafood, Painted Hill or NW Grass Fed Farms Washington or Pat and Tam’s Farm for meat, etc. A special starter on my visit night included Speck wrapped Rabbit Loin on a Lard Sable cracker (this was a bit hard to eat because it was soft and crumbly and super buttery, but oh so delicious) with Huckleberry Jam and Chervil.
A special starter on my visit night at Zeus Cafe of Speck wrapped Rabbit Loin on a Lard Sable cracker (shortbread like) with Huckleberry Jam, touch of Chervil.

Wait til you see my dinner entree, and desserts.
Executive chef, Jordan Taylor, and Pastry chef, Warren Pinkston Kaam, in Zeus Café’s open kitchen, Photo credit: McMenamins/Kathleen Nyberg
Executive chef, Jordan Taylor, and Pastry chef, Warren Pinkston Kaam, in Zeus Café’s open kitchen, Photo credit: McMenamins/Kathleen Nyberg

Head Chef Jordan Taylor loves the freedom he  has at Zeus to explore various flavor profiles using Northwest ingredients then tinged with influences from the Mediterranean and in this one dish, Asia: super tender Bulgogi Braised Short Ribs served with a slightly crispy but also soft fresh grilled rice cake, spicy broccoli, and sunny side egg.
Zeus Cafe dinner entree of bulgogi braised short ribs, grilled rice cake, spicy broccoli, sunny side egg "Zeus

Pastry Chef Warren Pinkston Kaam is a hidden gem of a dessert genius here in Portland with impressive dessert options here that I sampled including

  • my favorite a Toffee Budino with honeyed crème fraîche, toffee sauce, hazelnut pralines, chocolate sea salt. I’m still thinking about how dreamy this tasted, I think ate half of it on behalf of my part of the table
  • Malted Milk Chocolate Tart with espresso pastry cream, mascarpone crema, and micro shiso
  • Molasses Custard with sugared pecans, bourbon cream, shortbread crumble, vanilla ice cream
  • a special that evening of a deconstructed dessert of Yuzu Curd with elderflower jelly, hazelnut nougatine, hazelnut dacquoise, toasted meringue.

Toffee Budino with honeyed crème fraîche, toffee sauce, hazelnut pralines, chocolate sea salt Zeus Cafe dessert of Malted Milk Chocolate Tart with espresso pastry cream, mascarpone crema, micro shiso Zeus Cafe dessert of Molasses Custard with sugared pecans, bourbon cream, shortbread crumble, vanilla ice cream Zeus Cafe deconstructed dessert of Yuzu Curd with elderflower jelly, hazelnut nougatine, hazelnut dacquoise, toasted meringue

In terms of beverages, my world was rocked by the Zeus Cafe cocktail called the The Café Smash that in winter, is composed of muddled Blackberry, Aged Balsamic Vinegar, Fresh Squeezed Lemon, Black Pepper Syrup and Crater Lake Vodka. In the summer it may go back to strawberries instead of blackberries, which was the original inspiration for Adam Kurth: Zeus Café Bar Manager, when he was trying to create a cocktail to pair with a salad. I loved the sweet but sour and savory flavors all in one cocktail.
Zeus Cafe cocktail that in winter, The Café Smash was composed of muddled Blackberry, Aged Balsamic Vinegar, Frsh. Squeezed Lemon, Black. Pepper Syrup and Crater Lake Vodka. In the summer it may go back to strawberries instead of blackberries

Another impressive cocktail is the Fuentes with el jimador blanco tequila, del maguey la vida mezcal, aperol, fresh squeezed grapefruit (MeMenamins always uses fresh juices for their cocktails), smoked ice cube, and smoked glassware.
Fuentes, a Zeus Cafe cocktail with el jimador blanco tequila, del maguey la vida mezcal, aperol, fresh squeezed grapefruit, smoked ice cube, and smoked glassware

I was also blown away with the sippers of a cocktail called Burnt Bulleit with bulleit rye whiskey, burnt sugar syrup, lemon zest and a hefty shake of angostura bitters. The discovery of a burnt sugar syrup was a total accident, and as other locations were bring instructed how to make this cocktail they were understandably nervous that a step included recreating that mistake m!

Another tasty libation was a cocktail called the Riptide with maui dark hawaiian rum, espresso vanilla bean syrup, fernet branca, aztec chocolate bitters and orange zest. And I was fortunate to get a strong smooth sip of the Devil’s Bit Whiskey
Burnt Bulleit with bulleit rye whiskey, burnt sugar syrup, lemon zest and a hefty shake of angostura bitters, and the Riptide with maui dark hawaiian rum, espresso vanilla bean syrup, fernet branca, aztec chocolate bitters and orange zest Burnt Bulleit with bulleit rye whiskey, burnt sugar syrup, lemon zest and a hefty shake of angostura bitters, and the Riptide with maui dark hawaiian rum, espresso vanilla bean syrup, fernet branca, aztec chocolate bitters and orange zest Sip of Devil's Bit Whiskey

Besides of course dinner and happy hour, Zeus also offers brunch, with options like Spanish Eggs or Greek Eggs if you want to do an egg face-off, or Chilaquiles if you want to take your egg options around the world. Their version of eggs benedict comes with Hills Farm ham, chipotle hollandaise and your choice of home fries or creamy polenta. And, Zeus’ brunch seems to be  a hidden secret so far, so currently there is no brunch line.

I know that for some of you Portland residents, when you think of McMenamins, you think of your casual beer place with the interesting building and servers so laid back that you know not to go there if you’re in a rush. At the same time though, if you want to squat a table chatting or on your laptop working at the pub for 2 hours, or sit outside at a table while your dogs and kids play on a lawn of one of their hotel, there is also no one giving you trouble. Children are always welcome (obviously accompanied by adults) at I think almost all McMenamins locations. Think of their unhurried relaxed character as both a positive and a negative, depending on what you are looking for in an experience.

The vibe at Zeus is still relaxed, but the mellowness has been replaced by more attentiveness than you will find at their casual pubs. As I was unwrapping my napkin, I accidentally dropped my knife on the carpet. No big deal- we were just at appetizers. But in only a few minutes, a server brought me a new knife without me saying a thing. The water glasses were always full, empty cocktail glasses were checked to make sure I didn’t want the last bit melted with ice before being removed from the table not long after I finished them. They swapped out our silverware between dinner and desserts, a friend with some food restrictions was happily accommodated where they checked in with her for each course that everything in the dish would be ok.

I definitely plan to come back to Zeus to try more of the great experimental drinks that this McMenamins location is doing and think you might want to give it a try too.

Did you know there’s a rewards program to entice you to check out each McMenamin’s location? This was one of the most exciting things I learned during my evening at Zeus. It’s called McMenamins Passport. It is a cool quest you can do in which you collect stamps in a passport book to win prizes and just have extra experiences whenever you visit any McMenamins location- and of course, encourage you to visit McMenamins locations and to check out specials they have.
McMenamins Passport

There is an initial cost for the passport – $25 (up from $20 of last year), and you must be 21 years old at a minimum. Once you have the passport however, there is no more additional cost in most cases – for instance you can visit a location and get a stamp without eating or staying there at all. The few exceptions for instance might be for instance if a stamp is for seeing a movie, you will have to buy a ticket to a movie at that location (or attend a free movie show- but either way you have to see a movie somehow!).

Each page in the passport is for either a location or for a theme (for instance, there is one for Edgefield that consists of multiple stamps, but there is also a whole page that is for all of the Seattle locations all in one page). And each stamp is different!

Some stamps are more than just visiting the location – besides an experience (such as seeing a movie), there may be tasks you need to do like a photo hunt for a certain artwork in the location based on a clue that you are given. There are also special stamps that are available for events or even for a seasonal beer or because you experienced something (such as taking a tour of a property, stopping at a location on your birthday, or having a pint with a pup!)
Example page 4 from the McMenamins Passport Examples pages from the McMenamins Passport

Once you collect all the stamps on one page, you get a prize. Prizes for filling out each page vary from food like free tots (which you can collect right then and there, or come back to a location on that page to get later) to t-shirts, gift cards, even stays at various McMenamins hotel locations.

The Grand Prize, if you collect all the stamps in a book for visiting all the locations, is pretty impressive. Keep in mind some pages are just to collect the special stamps – like the various seasonal beer stamps don’t count towards filling out the book- you don’t have to drink them all. Still, considering that there are 57 locations in Oregon and Washington, this is literally a quest to travel to collect stamps / an excuse or New Year’s resolution to help you explore various small towns that are served by their unique, neighborhood McMenamins pub.

The Grand Prize includes 3 overnight stays at a McMenamins hotel of your choice, pair of event tickets, showing the Grand Prize Booklet to get drinks at happy hour prices Sunday-Thursday for the first year after you’ve completed your passport, and invitations and discounts to special exclusive events that are open only to those who have completed a passport, a special group of successful McMenamins questers called Cosmic Tripsters. Did you know there is a whole special group of Cosmic Tripsters, sort of like a secret society, that meets and communicates with each other?

For a feel of the fun, check out this video, and get more details at their website at their McMenamins Passport page.

I was so excited when I heard about the Passport that I even sitting with a group of other food lovers, that’s what we just kept chatting about. This year, I hope to fill out a lot of my Passport – I’ll keep you appraised with posts as I go!

Have you ever been to Zeus Cafe, or heard of the McMenamins Passport program?

McMenamins Passport Back of the McMenamins Passport

 

Disclosure: This meal was complimentary, and I was given a McMenamins Passport to fill out. 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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