Chef’s Tasting Menu at Republica

In the evenings starting at 5pm is the switch to a 5 course chef’s tasting menu at Republica. Reservations are available for outdoors on their terrace or a handful of tables indoors. ️The menu changes daily based on ingredients at their peak and availability, but if you are wondering what the prix fixe will get you, let me assure you it’s an incredible value based on the flavors and the history of native Mexican ingredients and food, and if you opt into the pairing with wines from Mexican, Latinx, and women-owned wineries, an adventure. Luckily they sell all the wine bottles so you can take your discovery home. An agave pairing is also available or wine beer or cocktails by the glass.
Republica Terrace Seating Republica wine pairing introduced me to Chenin Columbard from Monte Xantic, I had never heard of it before but it was wonderful

I had an incredible dinner this past weekend. This dinner may not represent what you may receive if you go since the menu does change all the time. But in case you were not sure (and don’t like complete surprises), here’s a walkthrough of my experience. The high level outline is that two menus are available each night, either Vegetable and fruit menu or the Meat and fish menu. Both are gluten free but include dairy. Even with the Meat and fish menu version, you should not expect the meat heavy cheese laden food you may usually expect at Mexican places with huge burritos, salty chips and salsa and guacamole in a basket, etc. which are more Tex Mex or reflect food colonization or world fusion rather then reflective of Native Mexican and modern Mexican cuisine which is the heart here. You’ll notice the difference in courses between the two menus only appears a few times.

Para Picar

Basically an amuse bouche here of a memelita. A memelita is a masa that has been fried topped with fresh ingredients. They strive to use native ingredients when possible, and although a couple ingredients here were not (like the cheese, though I believe it is still sourced locally). The one this evening was Maiz Ancestral, chipotle, and quesot fresco, and nopalitos or cactus
Republica Para Picar. A memelita is a masa that has been fried topped with fresh ingredients. They strive to use native ingredients when possible, and although a couple ingredients here were not (like the cheese, though I believe it is still sourced locally). The one this evening was Maiz Ancestral, chipotle, and quesot fresco, and nopalitos or cactus Republica Para Picar. A memelita is a masa that has been fried topped with fresh ingredients. They strive to use native ingredients when possible, and although a couple ingredients here were not (like the cheese, though I believe it is still sourced locally). The one this evening was Maiz Ancestral, chipotle, and quesot fresco, and nopalitos or cactus

Course 1

Aguachile, literally translating to chilled water, usually includes marinated shrimp (though not in this case) and also raw vegetables or seafood in a seasoned liquid. The Aguachile Rojo here is from the Fruit and Vegetables menu and includes compressed fruits like watermelon, cherry, cucumber, cantaloupe and some magic lil cucumber balls that pop like caviar. Obviously this dish is representing modern Mexican – not many people making cucumber caviar in the home kitchen. The Aguachile Verde in this case included Kampachi and avocado mousse, cucumber, and chiles and citrus. The only drawback to the dish was the plating didn’t make it seem like I can drink every last drop from the bowl. The pairing for this was a bright with nice acidity Sauvignon Blanc Vina Kristel 2019 from Monte Xanic Bodega Vinícola, a winery from the Guadalupe region of Mexico. Dangerously easy drinking.
Republica Course 1. Aguachile Rojo here is from the Fruit and Vegetables menu and includes watermelon, cherry, cucumber, cantaloupe and some magic lil balls that pop like caviar Republica Course 1. Aguachile, literally translating to chilled water, usually includes marinated shrimp (though not in this case) and also raw vegetables or seafood in a seasoned liquid. The Aguachile Verde in this case included Kampachi and avocado

Course 2

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Line and Lure and Live Music

When people think of casinos, they think of usually the lights and sounds of the slot machines, the padded green tables and sound of shuffling cards or the roulette wheel. Me, I think of the food. It’s true in Vegas, one of the premier destinations in the US for eating I think – and it’s true at the nearby to Portland Ilani Resort and Casino. Don’t let the Ridgefield Washington location put you off – it’s 30 minutes or less drive from Portland. I want to go there to eat. In particular, I’m a fan of Line and Lure Seafood Restaurant.

Line and Lure may be most known by those in the know with their brunch buffet, available on weekends. It’s where I’d take my parents or other relatives if they were in town. But there’s more reason to come- for instance come enjoy the calmer vibe at happy hour or at dinner. You can enjoy Line and Lure and Live Music every Friday & Saturday from 6-10 PM: see the schedule here. The musicians are local, and in a good sign, it also helps bring in some local regulars along with the casino members. And now that better weather season is here dine out on their patio with firepit to start out a casino date night.

They have multiple lovely libations, but my favorite is both a drink and a snack: their Admiral Bloody Mary in concocted with their housemade bloody mary mix and Tito’s vodka, crab leg, prawn, bacon, pepperoncini, olive, onion, spicy pickled bean, fresh lime 
Line and Lure and Live Music Line and Lure and Live Music

Start with a seafood forward appetizer like Dungeness Crab Claws served your choice of either chilled on ice or steamed. Basic preparation but the best ingredients show off the fresh tastiness of the crab.
Line and Lure appetizers of DUNGENESS CRAB CLAWS with your choice: Chilled on ice or steamed

But, don’t afraid to go with a lot of prepared flavors – like the complex layered starter of the BBQ Shimp and Griddled Corn Cakes with grilled prawns, seared polenta cakes, spicy BBQ sauce.
Line and Lure starter of BBQ SHRIMP & GRIDDLED CORN CAKES, with grilled prawns, seared polenta cakes, spicy BBQ sauce Line and Lure starter of BBQ SHRIMP & GRIDDLED CORN CAKES, with grilled prawns, seared polenta cakes, spicy BBQ sauce

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Portland Dining Month 2017

I’ve written about Portland Dining month for many years. It is that one of time year where you have a month – a whole month!! some cities only get a week!! – to go out to help support local businesses AND to try lots of restaurants at a discount from what is often on their regular menu or with special limited time dishes. That’s because the Portland Dining Month menu at every participating offers a Prix Fixe $29 for 3 courses – and in some cases some restaurants throw in a little extra. Portland Dining Month 2017 falls March 1 – 31st, so it starts tomorrow.

Accanto: second course of a chilled potato leek soup Accanto: potato gnocchi, lamb bolognese, mint and pecorino Accanto: Rose panna cotta with strawberries and lambrusco
Three course dinner from Accanto in a previous Portland Dining Month year. Make your opentable reservation here

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