Recommendations at Bar Casa Vale

Have you heard of Bar Casa Vale? They opened last year, and Willamette Weekly declared them Bar of the Year 2017. I’ve mostly been for drinks, particularly their goblets of gin and tonics although they have lots of other amazing cocktails, but recently I also got a chance to try more of their menu and wanted to share my recommendations with you.

Bar Casa Vale Bar Casa Vale Clam Conserva with Lardo Toast, Fried olives with sobrasada and piri piri mayo

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Signature

Barlow PDX October Cocktails

I’ve been a big fan of Barlow Artisanal Cocktail bar since they opened 2 years ago – the vintage atmosphere is glamorous, and the cocktails there are a combination of tasty and also a show! I wanted to highlight their October cocktails that I tried last week which are a sly nod to Halloween.
Barlow PDX special Halloween inspired cocktails during my visit October 2016

I always like sitting at the bar as I have always found the best service at the bar and am willing to sacrifice the more cushy seats by the windows that are also perfect for huddling among friends or coworkers for chatting over your drinks or with your date before a show or day downtown. Barlow is literally across the street from Arlene Schnitzer Concert Hall and a block away from Regal Cinemas Fox Tower. They are also a great place for drinks downtown being only a few blocks from many hotels or after a day visiting museums like the the Oregon Historical Society or Portland Art Museum.

The exterior of Barlow Artisanal Bar The interior of Barlow Artisanal BarThe interior of Barlow Artisanal Bar The interior of Barlow Artisanal Bar 

Besides, by sitting at the bar you can watch them make all the cocktails using liquid nitrogen to cool the glass… a show all night long of mixology magic.

Here’s a look at what I sampled that had a nice nod to the spooky time coming up. Above, you saw the Fraise Corpse Reviver cocktail with Strawberry Sour laced with absinthe with choice of Ransom Dry Gin (fashioned after Holland styles but produced locally here in Oregon) or Bols Genever Gin (Holland). I loved that all the drinks offered an option of two spirits – so even if you like a particular drink, you could try it two different ways if you like. This particular cocktail is dangerously delicious and easy to drink –  I didn’t find it sour as so much half strawberry and half anise flavor with herbaceous backbone.

My favorite was the White Zombie cocktail with coconut cream and tropical tonic and overproof rum of either Cruzan Estate Light Rum or El Dorado 3 year. This is obviously fruity and creamy and what I really liked was the mouthfeel texture which is something you don’t always get in cocktails. This drink would be perfectly in place on the beach or pool side too.
Barlow PDX cocktail for October 2016 of White Zombie cocktail with coconut cream and tropical tonic and overproof rum of either Cruzan Estate Light Rum or El Dorado 3 year.

Ghost World cocktail with apple and mint and Japanese whiskey choice of either Suntory Toki or Nikka Coffey Grain was one that is surprisingly light despite the whisky base because Japanese whiskeys are more mild and smooth than American and Europe Whiskey and has threads of slight fruit and floral notes that are subtle. Japanese whiskys are gaining popularity and trending –  learn more at this great Thrillist article on Japanese whisky brands.
Barlow PDX cocktail for October 2016 of Ghost World with apple and mint and Japanese whiskey choice of either Suntory Toki or Nikka Coffey Grain Barlow PDX cocktail for October 2016 of Ghost World with apple and mint and Japanese whiskey choice of either Suntory Toki or Nikka Coffey Grain Barlow PDX cocktail for October 2016 of Ghost World with apple and mint and Japanese whiskey choice of either Suntory Toki or Nikka Coffey Grain

Tempest Tea, an uprooted colonial punch with brandy, peach, and islay smoke with either George Dickel Rye or James E Pepper rye – check out the layers in the glass. The smokiness here is a mellow compliment to the punch that I could also imagine in a glass handled punch glass.
Barlow PDX cocktail for October 2016 of Tempest Tea, an uprooted colonial punch with brandy, peach, and islay smoke with either George Dickel Rye or James E Pepper rye Barlow PDX cocktail for October 2016 of Tempest Tea, an uprooted colonial punch with brandy, peach, and islay smoke with either George Dickel Rye or James E Pepper rye Barlow PDX cocktail for October 2016 of Tempest Tea, an uprooted colonial punch with brandy, peach, and islay smoke with either George Dickel Rye or James E Pepper rye

Ernest, Old Pal cocktail is a Beachcomber’s Negroni riff with secretly blended spiced grapefruit (I think it includes cinnamon…?) with Hamilton Overproof Dark Rum or Lemon Hart 151 is not a Halloween inspiration, but instead a nod to Donn Beach (Ernest) the founding father of Tiki.
Barlow PDX cocktail for October 2016 of Ernest, Old Pal a Beachcomber's Negroni with secretly blended spiced grapefruit with Hamilton Overproof Dark Rum or Lemon Hart 151 is a nod to Donn Beach (Ernest) the founding father of Tiki.

I ran out of steam/ahem sobriety so can’t speak for the Candy Warhol cocktail with Brazilian fruit and rhubarb and choice of Gordon’s or Ketel One vodka but here’s a shot from their Instagram

Since I last wrote about them two years ago, they have scaled back their food menu which is also now simplified to primarily snacks, with the main hearty bites (which you might need if you have more than a couple drinks) of grilled cheese, Croque Madame, or a double burger, or go with rich cheesiness with their Poutine or with their Mac and Cheese. The food is intended as something to nibble on or keep you sober rather than be a dinner meal. And their frites go with everything! They have an early and late happy hour – Mon and Sat 3 – 6 PM and 10 PM – midnight.

Which of these cocktails sounds up your alley? Have you been to or heard of Barlow before?

Signature

Han Oak Brunch

There’s a dispiriting amount of authentic Asian food in Portland – many Asian restaurants and food carts serve an Americanized version based on what they think will sell based on mass expectations.  Whenever I hear of a possible sprout of authentic Asian food experience growing, I am usually quick to try to water it and hope it can flourish – and I am hoping with all my might for Han Oak, which recently poked it’s head out into Portland’s restaurant garden this past 6 or 7 months. Han Oak deserves and needs your support. I think it’s the best brunch in Portland right now – and I think it’s uniqueness would be hard to find in most other cities.
Han Oak presents a Korean brunch on Sundays offering 2-3 main dishes and then several banchan and rice on a tray so you get a little bit of everything

Han Oak is reservation only, where they only open a couple days a week for dinner service and then on Sunday offer brunch service. When you make your reservation online you pre-pay, although you can add on additional beverages or some a la carte dishes at dinner if you’d like. Dinner has been a Bo Ssäm format, but let me put a little focus on their Sunday brunch for this post. They are located at 511 NE 24th, between Pie Spot and 24th and Meatballs. Head this way towards the brown/orange doors to enter the Han Oak space with a welcoming backyard escape and a bright open room with wooden 8-top tables with bench seating and some counter seating at their open kitchen bartop.
Head this way towards the brown/orange doors to enter the Han Oak space Head this way towards the brown/orange doors to enter the Han Oak space Keep stepping through the doorway into this backyard, and the entrance to the Han Oak restaurant space is then to your right Han Oak restaurant interior space Han Oak restaurant interior space Han Oak restaurant interior space Han Oak restaurant interior space faces a quaint backyard patio area

Here’s the gloriousness of a Han Oak brunch: you don’t need to make any choices. You are going to get a little bit of everything so it’s all balanced and you get to try many things without feeling overwhelmed which generally is about 2-3 tapas sized portions (but just for you! No need to share) along with multiple banchan, or small accompanying side dishes, plus rice.
Here's the gloriousness of a Han Oak brunch: you don't need to make any choices. You are going to get a little bit of everything so it's all balanced and you get to try many things without feeling overwhelmed which generally is about 2-3 tapas sized portions (but just for you! No need to share) along with multiple banchan, or small accompanying side dishes, plus rice

For this brunch for instance, my so cool little brunch tray boasted

  • Kimchi, soy pickled vegetables, sauteed and wilted greens
    Han Oak brunch, banchan like kimchee and Sauteed and wilted greens Han Oak brunch, banchan
  • Blood cake with soft boiled egg
    Han Oak brunch, Blood cake with soft boiled egg
  • Seared albacore tuna with daikon, fingerling potatoes, romanesco cauliflower
    Han Oak brunch, Seared albacore tuna with daikon, fingerling potatoes, romanesco cauliflower
  • Savory waffle with braised pork belly, kimchi, and bean sprouts with a little dipping sauce
    Han Oak brunch, Savory waffle with braised pork belly, kimchi, and bean sprouts
  • A bowl of pork and chive dumpling soup with beef broth, rice cake, egg and nori
    Han Oak, A bowl of pork and chive dumpling soup with beef broth, rice cake, egg and nori Han Oak, A bowl of pork and chive dumpling soup with beef broth, rice cake, egg and nori
  • Korean multigrain rice, also called japgokbap
    Korean multigrain rice, also called japgokbap

The above also come with your choice of iced barley tea (the traditional Korean “water” that you should just get), or Water Avenue coffee, or cold brew. You have additionally drink options of cocktails, beer and cider, wine, soju, as well as non alcoholic beverages. For you, my readers, I sacrificed my liver to try all four of the cocktails, curated by the gifted Michelle Ruocco that included

  • The Asian Flush with gin, plum and tamari syrup, lemon, and peychauds bitter is a fun way to start brunch like a prettier cousin of usual brunch mimosa
    The Asian Flush with gin, plum and tamari syrup, lemon, and peychauds bitter is a fun way to start brunch like a prettier cousin of usual brunch mimosa at Han Oak, with drinks curated by mixologist Michelle Ruocco
  • The Sick Day with brandy, toasted rice dandelion tea, lemon, and honey brings out a slight roasty nuttiness which I really enjoyed (and go ahead and eat up the toasted rice at the end of the drink) with the waffle and the rice
    The Sick Day with brandy, toasted rice dandelion tea, lemon, and honey brings out a slight roasty nuttiness which I really enjoyed (and go ahead and eat up the toasted rice at the end of the drink) at Han Oak, with drinks curated by mixologist Michelle Ruocco
  • The Jeju with sake, nori liqueur, and pepper you can have either cold or warm – I had the warm version and it had a salty seaweedy funkiness which I loved with the dumpling soup and the tuna. This was my favorite, though it’s non-traditional flavor may not be for everyone
    The Jeju with sake, nori liqueur, and pepper you can have either cold or warm - I had the warm version and it had a salty seaweedy funkiness at Han Oak, with drinks curated by mixologist Michelle Ruocco
  • The K-Pop was how I finished my cocktail drinking at brunch, a cocktail light and refreshing so would be great as a starter as well, with soju, gin, apple, ginger, and cucumber. I wish there was a bit more ginger in this, but I really like the spiciness of ginger too so maybe that’s just me.
    The K-Pop with soju, gin, apple, ginger, and cucumber at Han Oak, with drinks curated by mixologist Michelle Ruocco

At $32 for the Korean brunch tray + bowls (with the four cocktails or other alcoholic drinks being extra) that is prix fixe and includes service, this is an insane bargain that is incredibly unique. The atmosphere feels traditional with recognizable Korean stalwarts like the kimchee and the iced barley tea and the rice or the dumpling soup, but also includes modern Northwest playful takes like the blood cake and savory waffle.

The seating feels modern and airy, but almost like dining with family and friends with the intimate atmosphere of a 5 large tables with benches, and a backyard where multiple guests’ children kicked around a beachball together. This is not an experience that you will usually find anywhere, even in larger cities with established larger Korean populations. We’re so fortunate to have this opportunity in Portland.

So what are you waiting for? Make your reservation for brunch now! Brunch is only offered on Sundays, 11 AM – 2 PM. They are also open for dinner (reservation only – make them on the website) on Friday and Saturdays 6 – 9 PM only.
Han Oak presents a Korean brunch on Sundays offering 2-3 main dishes and then several banchan and rice on a tray so you get a little bit of everything Han Oak presents a Korean brunch on Sundays offering 2-3 main dishes and then several banchan and rice on a tray so you get a little bit of everything

And aren’t those cocktails Michele created incredibly lovely? Which one would you order?

Han Oak Menu, Reviews, Photos, Location and Info - Zomato

Signature

Portland Monthly Country Brunch 2016

Here’s a look at the Portland Monthly Country Brunch 2016 brunch bites and bloody mary contenders for the Bloody Mary Smackdown. I have previously recapped the Portland Monthly Country Brunch when I attended last year in 2015, the year before in 2014, and then in 2013. If you haven’t heard of this event before, it’s an annual event, now in it’s fifth year, that benefits Zenger Farm.

Portland Monthly Country Brunch 2016 Portland Monthly Country Brunch 2016 - Last year's winner of the Bloody Mary Smackdown Raven and Rose returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish and wins the 2016 Judge's Choice and People's Choice

This year was the first one where the event setup did not have tables and chairs, which left people trying to find room to stand at the hightop cocktail tables or a few stone counters that were placed on top of garbage cans (so you throw your garbage into the center of it where the hole is). Of you were very lucky you might sit really low at a handful of round ottomans with a few end tables. It was that or awkwardly balancing their food and drink standing. The comfortable seating for everyone at previous events was specifically one of the pros for me, and now that advantage is gone. I was lucky in that since I had a VIP ticket that let me an hour before regular tickets, I was the first to grab a chair and part of a small low end table in a corner by the entrance, farthest away from all food and which I shared with a family that included 3 generations. The event is  family friendly since you can buy tickets for food only, and those under 3 years old are free, but it’s hard to agree it’s comfortable for a family with next to no seating.
Portland Monthly Country Brunch 2016 - Spring Kale Salad from Milk Glass Mrkt with Farm Kale Mix, French Lentils, Garlic Dates Pickled Red Onions, and Savory Granola Tossed in a Creamy Sunflower Dressing plus Grain & Gristle's Bloody Mary Smackdown contender of Beet'n to a Bloody Pulp with Pureed Beets, Tomato Juice, OJ, Old Bay, Portland Ketchup Company Vegan Worcestershire Sauce, Tabasco Horseradish Pepper, Bacon Rim and Pickles Spear

The lines for some of the food participants snaked through an entire section of the outdoor area – I’m not sure why they thought to put 5 of the 6 food participants all in one place as they tried to cook and plate dishes while the beverage booths and high tables but otherwise empty space  took up the largest area, inside Castaway. Without seats, people tended to go as soon as they were done eating and drinking, so no more feel to relax and listen to the live music (this year by June Bugs) or a little dancing in front of the stage like in previous years. The June Bugs were fun, performing some folk rock interpretations of some modern pop songs now and then.
Portland Monthly Country Brunch 2016, live music provided by the June Bugs

The main positive is as always that the bloody marys were carefully crafted and were done quickly with a lot if prep work done before. There was never a line of more than a half dozen people in the way to get a Bloody Mary. And, the photo booth station this year by BedMart and Phototainment did inspire some hilarious poses
Portland Monthly Country Brunch 2016 Photo Booth sponsored by BedMart

The six restaurants and food carts offering brunch bites include

  • Screen Door offered my favorite of the brunch bites, Portland Monthly Country Brunch 2016 – Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread
    Portland Monthly Country Brunch 2016 - Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread Portland Monthly Country Brunch 2016 - Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread Portland Monthly Country Brunch 2016 - Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread Portland Monthly Country Brunch 2016 - Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread
  • Broder always does a nice tablescape presentation whenever they are at these food events, which I appreciate. They brought warm fresh aebelskivers with lingonberry which you can watch them making right behind the table. Definitely my second favorite of the brunch bites.
    Portland Monthly Country Brunch 2016 - tablescape by Broder for the aebelskivers with lingonberry Portland Monthly Country Brunch 2016 - brunch bite by Broder of a warm fresh aebelskivers with lingonberry Portland Monthly Country Brunch 2016 - brunch bite by Broder of a warm fresh aebelskivers with lingonberry Portland Monthly Country Brunch 2016 - brunch bite by Broder of a warm fresh aebelskivers with lingonberry Portland Monthly Country Brunch 2016 - brunch bite by Broder of a warm fresh aebelskivers with lingonberry
  • The Dump Truck had the longest line of all the food vendors where you had a choice of 2 dumplings from the menu of Mr Ma’s Special (a pork with green onion and ginger), Bacon Cheeseburger, Down2Earth (vegetarian with portabella and rice noodles with ginger), Potato Curry (vegetarian malaysian style with yellow curry), or the Dump Truck Breakfast with egg, jack cheese, seasoned sausage, red pepper and chive which is what I got to go with the breakfast theme, and since I’ve already tried the others at their usual truck location by SW 12th and Alder.
    Portland Monthly Country Brunch 2016 - brunch bite by The Dump Truck where you had a choice of 2 dumplings from the menu of Mr Ma's Special (a pork with green onion and ginger), Bacon Cheeseburger, Down2Earth (vegetarian with portabella and rice noodles with ginger), Potato Curry (vegetarian malaysian style with yellow curry), or the Dump Truck Breakfast with egg, jack cheese, seasoned sausage, red pepper and chive Portland Monthly Country Brunch 2016 - brunch bite by The Dump Truck where you had a choice of 2 dumplings from the menu of Mr Ma's Special (a pork with green onion and ginger), Bacon Cheeseburger, Down2Earth (vegetarian with portabella and rice noodles with ginger), Potato Curry (vegetarian malaysian style with yellow curry), or the Dump Truck Breakfast with egg, jack cheese, seasoned sausage, red pepper and chive Portland Monthly Country Brunch 2016 - brunch bite by The Dump Truck 2 dumplings of Dump Truck Breakfast with egg, jack cheese, seasoned sausage, red pepper and chive
  • Pip’s Original Doughnuts offered a sample of two of their mini doughnuts, a Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, a sample of either their Smoky Robinson Chai or Heart of Gold Chai
    Portland Monthly Country Brunch 2016 - brunch bite by Pip's Doughnuts of their Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, with a sample of either their Smoky Robinson Chai or Heart of Gold Chai Portland Monthly Country Brunch 2016 - brunch bite by Pip's Doughnuts of their Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, with a sample of either their Smoky Robinson Chai or Heart of Gold Chai Portland Monthly Country Brunch 2016 - brunch bite by Pip's Doughnuts of their Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, with a sample of either their Smoky Robinson Chai or Heart of Gold Chai Portland Monthly Country Brunch 2016 - brunch bite by Pip's Doughnuts of their Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, with a sample of either their Smoky Robinson Chai or Heart of Gold Chai
  • Milk Glass Mrkt offered a nice break from the mostly sweet brunch bites with the Spring Kale Salad from Milk Glass Mrkt with Farm Kale Mix, French Lentils, Garlic Dates Pickled Red Onions, and Savory Granola Tossed in a Creamy Sunflower Dressing that was vegetarian, vegan, and gluten free
    Portland Monthly Country Brunch 2016 - Spring Kale Salad from Milk Glass Mrkt with Farm Kale Mix, French Lentils, Garlic Dates Pickled Red Onions, and Savory Granola Tossed in a Creamy Sunflower Dressing is vegetarian, vegan, and gluten free Portland Monthly Country Brunch 2016 - Spring Kale Salad from Milk Glass Mrkt with Farm Kale Mix, French Lentils, Garlic Dates Pickled Red Onions, and Savory Granola Tossed in a Creamy Sunflower Dressing is vegetarian, vegan, and gluten free
  • Batter PDX Portland Monthly Country Brunch 2016 Brunch Bite of Maple Bacon Pancakes (although this is clearly a waffle…) from Batter Griddle & Drinkery
    Portland Monthly Country Brunch 2016 Brunch Bite of Maple Bacon Pancakes (hey that's what the sign said even though it's clearly a waffle) from Batter Griddle & Drinkery Portland Monthly Country Brunch 2016 Brunch Bite of Maple Bacon Pancakes from Batter Griddle & Drinkery (hey that's what the sign said even though it's clearly a waffle)

Meanwhile, the seven competitors for the Bloody Mary Smackdown (the vodka is from Crater Lake Spirits) include

  • Raven & Rose (2015’s Judges’ Choice Winner) returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish
    Portland Monthly Country Brunch 2016 - Last year's winner of the Bloody Mary Smackdown Raven and Rose returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish Portland Monthly Country Brunch 2016 - Last year's winner of the Bloody Mary Smackdown Raven and Rose returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish
    Once again they won Judge’s Choice, and they were the People’s Choice winner too for 2016.Portland Monthly Country Brunch 2016 - Last year's winner of the Bloody Mary Smackdown Raven and Rose returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish
  • Pizza Jerk just a stack of pizzas ready to be warmed in the oven and then serve as garnish for their Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary that took cues from pizza tomato sauce.
    Portland Monthly Country Brunch 2016 - just a stack of pizzas ready to be warmed in the oven and then serve as garnish for Pizza Jerk's Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary Portland Monthly Country Brunch 2016 - pizzas warmed in the oven and then serve as garnish for Pizza Jerk's Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary Portland Monthly Country Brunch 2016 - pizzas warmed in the oven and then serve as garnish for Pizza Jerk's Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary Portland Monthly Country Brunch 2016 - pizzas warmed in the oven and then serve as garnish for Pizza Jerk's Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary
  • Grain & Gristle Bloody Mary Smackdown entry of the Beet’n to a Bloody Pulp with Pureed Beets, Tomato Juice, OJ, Old Bay, Portland Ketchup Company Vegan Worcestershire Sauce, Tabasco Horseradish Pepper, Bacon Rim and Pickles Spear
    Portland Monthly Country Brunch 2016 - Grain & Gristle's Bloody Mary Smackdown entry of the Beet'n to a Bloody Pulp with Pureed Beets, Tomato Juice, OJ, Old Bay, Portland Ketchup Company Vegan Worcestershire Sauce, Tabasco Horseradish Pepper, Bacon Rim and Pickles Spear Portland Monthly Country Brunch 2016 - Grain & Gristle's Bloody Mary Smackdown entry of the Beet'n to a Bloody Pulp with Pureed Beets, Tomato Juice, OJ, Old Bay, Portland Ketchup Company Vegan Worcestershire Sauce, Tabasco Horseradish Pepper, Bacon Rim and Pickles Spear
  • Besaw’s Maria en Verde, with under ripened green tomatoes used to make a green bloody mary garnished with a smoked oyster
    Portland Monthly Country Brunch 2016 - Bloody Mary Smackdown contender Besaw's with Maria en Verde, with under ripened green tomatoes used to make a green bloody mary garnished with a smoked oyster Portland Monthly Country Brunch 2016 - Bloody Mary Smackdown contender Besaw's with Maria en Verde, with under ripened green tomatoes used to make a green bloody mary garnished with a smoked oyster Portland Monthly Country Brunch 2016 - Bloody Mary Smackdown contender Besaw's with Maria en Verde, with under ripened green tomatoes used to make a green bloody mary garnished with a smoked oyster
  • Boke Bowl presented the Boke Bloody Mary that feature stheir Hot Boke Sauce, Fish Sauce, Housemade Pickles, and Boke’s Buttermilk Fried Chicken (available spicy or extra spicy). I’ve been to Boke Bowl brunch before, and the one at the actual restaurant is pretty impressive in terms of garnish
    Portland Monthly Country Brunch 2016 - Boke Bowl presented the Boke Bloody Mary that feature stheir Hot Boke Sauce, Fish Sauce, Housemade Pickles, and Boke's Buttermilk Fried Chicken (available spicy or extra spicy)
  • My Father’s Place Blood Sucker, a housemade bloody mary mix infused with cilantro and garlic and with lots of aleppo pepper for smokiness in the garnish
    Portland Monthly Country Brunch 2016 - Blood Sucker, a housemade bloody mary mix infused with cilantro and garlic and with lots of aleppo pepper for smokiness in the garnish from Bloody Mary Smackdown contender My Father's Place Portland Monthly Country Brunch 2016 - Blood Sucker, a housemade bloody mary mix infused with cilantro and garlic and with lots of aleppo pepper for smokiness in the garnish from Bloody Mary Smackdown contender My Father's Place Portland Monthly Country Brunch 2016 - Blood Sucker, a housemade bloody mary mix infused with cilantro and garlic and with lots of aleppo pepper for smokiness in the garnish from Bloody Mary Smackdown contender My Father's Place
  • Woodsman Tavern wins for most impressive display with their many many bottles of Bottle Conditioned Bloody Mary with Potato Vodka, Amontillado Shery, Tomato Juice, and Woodsman Secret Bloody Mix with a pepperoni stick
    Portland Monthly Country Brunch 2016 - The Woodsman Tavern brought a Bottle Conditioned Bloody Mary with Potato Vodka, Amontillado Shery, Tomato Juice, and Woodsman Secret Bloody Mix with a pepperoni stick Portland Monthly Country Brunch 2016 - The Woodsman Tavern brought a Bottle Conditioned Bloody Mary with Potato Vodka, Amontillado Shery, Tomato Juice, and Woodsman Secret Bloody Mix with a pepperoni stick Portland Monthly Country Brunch 2016 - The Woodsman Tavern brought a Bottle Conditioned Bloody Mary with Potato Vodka, Amontillado Shery, Tomato Juice, and Woodsman Secret Bloody Mix with a pepperoni stick

For dessert, or to relieve your palate from the spicy bloody marys, Crispin Cider offered Honey Crisp Floats with Crispin Cider’s Honey Crisp Cider and ice cream
Portland Monthly Country Brunch 2016 - Honey Crisp Floats with Crispin Cider's Honey Crisp Cider and ice cream Portland Monthly Country Brunch 2016 - Honey Crisp Floats with Crispin Cider's Honey Crisp Cider and ice cream Portland Monthly Country Brunch 2016 - Honey Crisp Floats with Crispin Cider's Honey Crisp Cider and ice cream

To sober up, Coava Coffee was present with David Mancia coffee sourced from Honduras
Portland Monthly Country Brunch 2016 Coava Coffee Portland Monthly Country Brunch 2016 Coava Coffee Portland Monthly Country Brunch 2016 Coava Coffee brought David Mancia single sourced from Honduras

Additionally, a booth from New Seasons Market sponsor offered Mimosa Gummies, made of orange juice, cava, and grassfed beef gelatin and non alcoholic beverage options of Urban Moonshine Digestive Bitters + Owls Brew Pink and Black Tea Minxer + La Croix Sparkling Water + Lime, and also an option of Urban Moonshine Energy Tonic + Hot Lips Ginger Soda
Portland Monthly Country Brunch 2016 Mimosa Gummies presented by New Seasons, made of orange juice, cava, and grassfed beef gelatin Portland Monthly Country Brunch 2016 Urban Moonshine Digestive Bitters + Owls Brew Pink and Black Tea Minxer + La Croix Sparkling Water + Lime, presented by New Seasons Portland Monthly Country Brunch 2016 Urban Moonshine Energy Tonic + Hot Lips Ginger Soda, presented by New Seasons

Sunshine Dairy also offered two extra beverages, chocolate martinis using Sunshine Dairy and Moon struck Chocolate collaboration full milk Drinking Chocolate.
Portland Monthly Country Brunch 2016 - Sunshine Dairy booth offering two chocolate beverages, this one is the Moonstruck Chocolate Martini with chilled drinking chocolate Portland Monthly Country Brunch 2016 - Sunshine Dairy booth offering two chocolate beverages, this one is the Moonstruck Chocolate Martini with chilled drinking chocolate Portland Monthly Country Brunch 2016 - Sunshine Dairy booth offering two chocolate beverages, this one is the Moonstruck Chocolate Martini with chilled drinking chocolate Portland Monthly Country Brunch 2016 - Sunshine Dairy booth offering two chocolate beverages, this one is the Moonstruck Chocolate Martini with chilled drinking chocolate and hazelnut espresso

Most importantly, Sunshine Dairy brought Sandy, Sunshine Dairy’s newest fuzzy friend at only six weeks old and 90 pounds from an organic dairy farm.
Portland Monthly Country Brunch 2016 - Sandy, Sunshine Dairy's newest fuzzy friend Portland Monthly Country Brunch 2016 - Sandy, Sunshine Dairy's newest fuzzy friend Portland Monthly Country Brunch 2016 - Sandy, Sunshine Dairy's newest fuzzy friend Portland Monthly Country Brunch 2016 - Sandy, Sunshine Dairy's newest fuzzy friend

If some of these bloody marys got you excited and thirsty, there is a new event this year, the Kachka Bloody Mary Bloc Party, that is happening this Sunday May 1, 2016 from 11 AM – 3 PM that also includes brunch bites and housemade bloody marys from

The cost is $30 ticket (buy your tickets here) and is good for a shot of Kachka Horseradish Vodka when you first check in to get your passport in your souvenir shot class. Then the passport is good for one mini bloody mary and one brunch bite at each of the five location with a closing rally at Bit House Saloon from 2 – 3 PM for your vote (votes must be in by 2:30 PM) to hear the winner of the “Best Bloody Mary on Grand.” The first 75 people to purchase a ticket, like myself, also get a Kachka Trucker Hat. I can’t wait to model mine during the event.

I’ll be there!

Do you enjoy bloody marys, and if so what is your favorite bloody mary joint in Portland? If bloody mary is not your brunch beverage of choice, what is?

Signature

Renata – First Look

You may have seen that yesterday that the Oregonian, besides publishing a huge list of Portland’s 101 Best Restaurants, also named the 3 top restaurant awards for 2015. They dubbed Xico Cuisine of the Year, and Kachka the 2015 Rising Star Restaurant. And then, in a ballsy and perhaps purposely controversial move (and therefore generating lots of buzz and chatter and readership, which probably is half the point of the article anyway rather than just providing information), named 2015 Restaurant of the Year as Renata, who has only been officially open since the beginning of June (soft opening for a couple weeks before that).
Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these Renata patio to restaurant interior, bridged by the wide open sliding window/doors

I myself have still been deliberately waiting to write on what I think of Renata. I had eagerly been anticipating the opening of Renata back when it was still pop-up Project Grace, and so far had an opportunity to visit Renata a few times already. But, I was waiting to see what Renata would really be like when the rubber meets the road… and now with this announcement their test of execution of kitchen and service has been quickly accelerated. You will want to make reservations – they accept OpenTable Renata if you are trying to go now given the new buzz.

The dining space at Renata is airy and open. There are some tables of 2, and then these “Y” tables that can accommodate in different configurations larger parties or partially communal eating. It reminds me of restaurants I’ve seen in LA, where there is a bit of see and be seen to the dining scene .

Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these

On one visit I would take turns gazing lovingly on the food, paying attention to my dining companion, and glancing over to see what Andy Ricker at one table and Jeffrey Morgenthaler at a different table were eating and drinking while also being charmed watching the children of owners Nick and Sandra Arnerich eat at a counter with Sandra’s mother – 3 generations enjoying Renata. My visit on May 27 was also the same day Stephanie Yao Long took all those photos you saw accompanying the article announcing Renata as 2015 Restaurant of the Year so I got to watch that as well – I assumed it was for their “First Look” article (yes, I’m totally in a few of those photos).

And, Renata has a fabulous patio, if you are prepared for dealing with no shade on a cloudless day. Since this photo they have added one large patio umbrella in the middle so you still get lots of sun.
A look at Renata from their small parking lot, facing their patio Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these

I appreciate how the bar faces windows, and most of all, not only do they have purse hooks under the counter but also outlets to charge your phone if you have your power cord handy! Thank you for your thoughtfulness, thank you.
Appreciate how the bar faces outside at Renata, and there are purse hooks AND outlets for charging your phone if you have your power cord. Appreciate how the bar faces outside at Renata, and there are purse hooks AND outlets for charging your phone if you have your power cord. Appreciate how the bar faces outside at Renata, and there are purse hooks AND outlets for charging your phone if you have your power cord.

The back away from the patio has mirrors, making the interior seem more spacious, and the whole restaurant fills with light thanks to the floor to ceiling windows/door. The wall between the patio and the restaurant are door panels that Renata can choose to open to let the breeze in, if they wish to, so the entire patio and restaurant can become one flowing space.
Renata patio to restaurant interior, bridged by the wide open sliding window/doors Renata patio to restaurant interior, bridged by the wide open sliding window/doors Renata patio to restaurant interior, bridged by the wide open sliding window/doors

The patio is going to make this such an attractive al fresco lunch and dinner spot this summer and however long the weather cooperates until the rain comes. They canceled plans for now to host lunch service given how busy they are after the press
Renata patio Renata Bite of Crostini with sheep milk ricotta, bottarga, and lemon; Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments; Renata cocktail of Nights in Cabiria with ransom old tom gin, strega, apricot, lime, calabrian chili tincture

I don’t want to really review them until they have been open a bit longer, but thought I’d share the food photos at least to entice you… and to maybe explain why Michael Russell named them Restaurant of the Year, even though there is barely any write up out there on them yet.

The menu is divided into small plates which are in a box to the right side of the daily printed menu, with a section for Stuzzi or Bites, Tavola or Boards, and Antipasti. Next, in the main eating ring are half a dozen Primi Pasta dishes, a handful of Hearth/Grill dishes and Forni/Oven pizza dishes from their brick oven, and a couple Contorni/Sides.
Menu on May 27 2015 for Renata Menu on May 27 2015 for Renata

There is also a bar menu that doesn’t even capture the creativity tempered by incredible balance that is coming out. For instance, here is the cocktail Fortune Teller, with amaro ciociaro, lemon, marionberry, cacao, and ginger. I loved taking sips of the sweet and sour beverage and then little bites of the spicy ginger.
Renata cocktail Fortune Teller, with amaro ciociaro, lemon, marionberry, cacao, and ginger Renata cocktail Fortune Teller, with amaro ciociaro, lemon, marionberry, cacao, and ginger

Here is the Sicilian Advantage, with cynar, honeydew mint basil soda, and little sprinkle of sea salt. I was not expecting and loved the touch of the melon ball with a mint skewered in it.
Renata cocktail of the Sicilian Advantage, with cynar, honeydew mint basil soda, and little sprinkle of sea salt Renata cocktail of the Sicilian Advantage, with cynar, honeydew mint basil soda, and little sprinkle of sea salt

On the slightly stronger sipping side but just as delightful as the Sicilian Advantage is this Renata cocktail of Trevi Fountain with aperol ice cream, volstead vodka, luxardo maraschino and chinotto soda. You can use the spoon to take a little taste of the sorbet before it melts and becomes a contribution to the drink profile.
Renata cocktail of Trevi Fountain with aperol ice cream, volstead vodka, luxardo maraschino and chinotto soda Renata cocktail of Trevi Fountain with aperol ice cream, volstead vodka, luxardo maraschino and chinotto soda

Renata cocktail version of a flip called The Prince with bank’s 5 island rum, hazelnut orgeat, lemon, egg, aromatic bitters and nutmeg
Renata cocktail version of a flip called The Prince with bank's 5 island rum, hazelnut orgeat, lemon, egg, aromatic bitters and nutmeg Renata cocktail version of a flip called The Prince with bank's 5 island rum, hazelnut orgeat, lemon, egg, aromatic bitters and nutmeg

Or go classic and citrus with this cocktail of Nights in Cabiria with ransom old tom gin, strega, apricot, lime, calabrian chili tincture
Renata cocktail of Nights in Cabiria with ransom old tom gin, strega, apricot, lime, calabrian chili tincture

From the Stuzzi or Bites section, the Radish Crudite with whipped lardo which has turned into other crudite/vegetable options based on what they desire to serve.
From Stuzzi section at Renata, the Radish Crudite with whipped lardo From Stuzzi section at Renata, the Radish Crudite with whipped lardo

The Crispy Trotters with Salmoriglio and Calabrian chili was a perfect mix of crispy and soft and disappeared quickly. Don’t be scared off by the trotters in the name, you might be able to trick your dining companion (I was sorely tempted) if you do not explain what trotters really are.
From the Bites section of the Renata menu was this perfect Crispy Trotters with Salmoriglio and Calabrian chili From the Bites section of the Renata menu was this perfect Crispy Trotters with Salmoriglio and Calabrian chili From the Bites section of the Renata menu was this perfect Crispy Trotters with Salmoriglio and Calabrian chili From the Bites section of the Renata menu was this perfect Crispy Trotters with Salmoriglio and Calabrian chili

For something lighter if the day is hot, consider the Crostini with sheep milk ricotta, bottarga, and lemon or whatever crostini they are serving.
Renata Bite of Crostini with sheep milk ricotta, bottarga, and lemon Renata Bite of Crostini with sheep milk ricotta, bottarga, and lemon Renata Bite of Crostini with sheep milk ricotta, bottarga, and lemon

My bread recommendation would be though from the Tavola or Boards section, where you should order the Pane basket that includes foccacia, pugliese, and tomato panettone with 3 accompaniments that included porcini whipped butter, honey, and an olive compote. Make sure you ask if they have the porcini butter, because that alone makes this worth the price.
From the Tavola section at Renata, Pane basket that includes foccacia, pugliese, and tomato panettone with 3 accompaniments that included porcini whipped butter, honey, and an olive compote From the Tavola section at Renata, Pane basket that includes foccacia, pugliese, and tomato panettone with 3 accompaniments that included porcini whipped butter, honey, and an olive compote

Also from this section is the Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments, which is pretty substantial and that melt in your mouth meat needs to be shared.
Renata Menu selection of the Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments is pretty substantial Renata Menu selection of the Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments is pretty substantial

From the Antipasti section, Smoked King Salmon with spring vegetables, rye crumble and salsa verde. This dish updates based on what is fresh, so on another visit the Smoked King Salmon was accompanied by beets, horseradish, blackberries and pistachios instead, and another visit showed raspberries instead of blackberries.
From the Antipasti section of the Renata menu, Smoked King Salmon with spring vegetables, rye crumble and salsa verde From the Antipasti section of the Renata menu, Smoked King Salmon with spring vegetables, rye crumble and salsa verde

From the Primi section, the pasta types change often, though there is usually a cavatelli, tagliatelli, toasted flour paccheri, squid ink chitarra, and agnolotti. On one visit, I had this Carrot Top Cavatelli with lamb sugo and morels. On another visit, the Carrot Top Cavatelli now had lamb sugo, AHD why, and morels.
From the Primi section, the Carrot Top Cavatelli with lamb sugo and morels From the Primi section, the Carrot Top Cavatelli with lamb sugo and morels

The Isabelli Scarpinocc is a signature dish here, here with porcini mushrooms and pine nuts is perfect. You will want to carefully consider and appreciate each perfect pasta parcel of deliciousness – don’t rush through the dish. It’s not going to be a family style Italian heaping dish – the serving is exactly that of a primi, to be enjoyed but not fill you completely so that you can’t get to the mains.
Isabelli Scarpinocc with porcini mushrooms and pine nuts at Renata Isabelli Scarpinocc with porcini mushrooms and pine nuts at Renata Isabelli Scarpinocc with porcini mushrooms and pine nuts at Renata Isabelli Scarpinocc with porcini mushrooms and pine nuts at Renata

No photograph, but the Squid Ink Chitarra is another recommended pasta dish, a little scary looking with its dark inky bowl of shadows, but bursting with layers of flavors (the version I tried included salumi cotto, clams, and English peas). If you see an unusual pasta combo, take the plunge (for instance, below the Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts). Matthew Sigler is making magic with all the pastas, no matter what they are. YOU MUST ORDER A PASTA! MUST!
Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts

From the Forno section, Cavalo Nero pizza with sausage, pecorino and green garlic was tasty, but I can’t say it currently ranking among the top 10 in Portland – only time will tell what they can do.
From the Forno section at Renata, Cavalo Nero pizza with sausage, pecorino and green garlic From the Forno section at Renata, Cavalo Nero pizza with sausage, pecorino and green garlic From the Forno section at Renata, Cavalo Nero pizza with sausage, pecorino and green garlic

I’ve only had one grill/mains. At almost $30, they were pretty pricey and getting the smaller dishes and pastas seemed like a better value – the exception I made was for the Beef Tagliata with radish, nasturtium pesto, and turnip puree. I had read they had purchased a whole cow, so I was anticipating when it would finish aging and be ready for a dish. That meat was melt in your mouth.
From the Renata Grill, Beef Tagliata with radish, nasturtium pesto, and turnip puree and side of sauteed turnips and greens with chili and lemon From the Renata Grill, Beef Tagliata with radish, nasturtium pesto, and turnip puree and side of sauteed turnips and greens with chili and lemon From the Renata Grill, Beef Tagliata with radish, nasturtium pesto, and turnip pureeFrom the Renata Grill, Beef Tagliata with radish, nasturtium pesto

Also not photographed or ordered were the Ancient Heritage Dairy cheese plate – I’ve had AHD cheeses for many years from the Portland Farmers Market at PSU on Sat, and am so excited to see them being able to create more in the same building housing Renata. You can peek into the windows to see the production facility that rivals the viewing station at the Seattle Pike Place Market Beecher’s Cheese storefront – I hope that the other storefront I see still in progress will house easy access to some of the AHD cheese as well as Alma Chocolate in that last retail space.
Production area for cheeses of Ancient Heritage Dairy Production area for cheeses of Ancient Heritage Dairy

The private dining room for Renata lets you look at some of that delicious cheese on one side of the wall!
The private dining room for Renata lets you look at some of that delicious cheese in progress by Ancient Heritage on one side of the wall!

Dessert, particularly the gelatos, are a surprise of flavors. For instance, here a scoop of Sourdough cherry jam with lovage and one scoop of AHD Whey Sorbetto. Other options I’ve seen include Malted chocolate, Anisse hyssop, and Mint cocoa nib shortbread. Don’t be afraid of anything at Renata, it may blow your mind

Dessert from Renata PDX of Gelato, here a scoop of Sourdough cherry jam and one scoop of AHD Whey Sorbetto. Other options I've seen include malted chocolate, Anisse hyssop, and Mint cocoa nib shortbread Dessert from Renata PDX of Gelato, here a scoop of Sourdough cherry jam and one scoop of AHD Whey Sorbetto. Other options I've seen include malted chocolate, Anisse hyssop, and Mint cocoa nib shortbread

Dessert of Olive Oil Cake with Lambrusco zabaglione, strawberries and almond brittle was light and easily sharable.
Dessert from Renata PDX of Olive Oil Cake with Lambrusco zabaglione, strawberries and almond brittle Dessert from Renata PDX of Olive Oil Cake with Lambrusco zabaglione, strawberries and almond brittle

And then, here are these adorable mini cookies that came with the check for a sweet goodbye from Renata
Mini cookies that came with the check for a sweet goodbye from Renata Mini cookies that came with the check for a sweet goodbye from Renata   Salted chocolate chip cookies with whey that came with the check at Renata Salted chocolate chip cookies with whey that came with the check at Renata

All what you saw above was not during any visit where Renata was at capacity, so my meals were leisurely. The service as among the best I have seen in most restaurants, where each staff member feels responsible to make your experience the best it can be. There’s no asking for something and the staff member says they’ll go get your server. If they see a dish is empty, or your water glass only half full, they will take the initiative to clear your table, to get a pitcher to refill your glass, to ask make eye contact to see if you need anything but otherwise continue their watchful stroll looking where to help.

In Portland, it’s not often I see this attentiveness but yet unobtrusiveness. At the same time, I was never there on a Fri or Sat night when the restaurant was bustling – part of the reason why this is not yet a review. But, I can see what the Oregonian saw – the incredible potential where all Renata needs to do is continue to be at this level – to earn Restaurant of the Year. Ever since my first visit I’ve mentioned Renata to anyone looking for a recommendation – the starters and pastas and cocktails I’ve experienced thus far have me crushing on Renata pretty hard.

What items seemed interesting to you from the Renata menu? What do you think of a restaurant not yet 1 month old being named 2015 Restaurant of the Year? If you want to go, make sure you  make reservations!

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

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