I’ve been a fan of Chef Matthew Sigler since he arrived in Portland a few years ago – he’s been making my personal vote for best pastas in Portland. Recently, he made the move from Renata to open Il Solito, which is conveniently even more closely located to my house and by my favorite beer bar. They just opened this week on April 17, but I had a chance to try some of their dishes at a media preview, and I was there on opening night paying my own way. Il Solito is located downtown, at the previous Pazzo space as part of Hotel Vintage, at 627 SW Washington Street. Here’s a look at Il Solito PDX so far. I usually wait a little bit for a new restaurant before I give my thoughts, but some places seem to be firing on all cylinders right away – Il Solito appears to be one of them.
The space has been updated to have lots of light and feel airy, but at the same time with plenty of nods with framed photos, plates, Italian tiles, a nod to Italian family and nonna, Michelangelo’s David- of Italian American classic restaurants. There is a cheeky bit of decor intertwined though- a perfect representation of the intent of the menu, traditional and familiar but also unexpected fun modern touches.
I always have mixed feelings about whether to dine alone or with others. If I dine alone, then I don’t have to share the pastas – I never know which one is going to blow me away and that I want the whole dish. And there may be times I might appear just for a pasta dish. But, if I bring friends, then I can order even MORE food from the menu – there are sooo many dishes I have liked.
For instance, looking at the starters, I even get tempted by the salad. Did you read that right- I want to order the SALADS, which I rarely ever order when dining out because I could just make it myself. But Il Solito brings 3 remarkable ones to the table.
The expected Caeser Salad is there of course on the menu, but given an extra boost of nutrition with instead of just romaine, also the addition of kale along with fried bread croutons, parmigiano and white anchovy. And don’t overlook everchanging Insalata Di Campo with seasonal market vegetables, creamy garlic dressing, and pecorino that provides a lot of texture and substance – one version I had included radish, brussels sprouts, and mushrooms, and another version had radish and asparagus.
The Italian Chopped Salad is basically a sandwich masquerading as a salad with its hearty mix of romaine, finocchiona, provolone piccante, olives, giardiniera, red wine vinaigrette – every bite has salami and provolone.
If you are looking for warmer starters, the Aracini Al Telefono with saffron, fontina, marinara has a sexy risotto ball, but the tasty marinara had me even enthralled then fried rice ball bursting with cheese!
The Il Solito Garlic Knots with butter, grana padano, and marinara are tasty too – the marinara sauce I could just eat by itself with a spoon.
Then, there are the pastas… all made in house. There’s the ever favorite and pleasing Spaghetti and Meatballs with marinara, ricotta, grana padano, and buttery garlic bread. I love the idea of mixing in fresh ricotta into spaghetti instead of just the shaved parmesan – I’m going to always do that with my spaghetti at home now!
For something simple and vegetarian there’s the Ricotta Ravioli with morel mushrooms, peas, pine nuts, and pecorino – pictured here is a half portion of pasta, so you can see they are pretty hearty sized as well.
The biggest surprise for me was that my favorite of the pastas is the Fusilli Alla Arrabbiata, with spicy tomato sauce, dungeness crab, breadcrumbs, and calabrian chili. Don’t be afraid of the spicy description or listing of chili – there isn’t that much heat here. The contrast between the red sauce and the saltiness of crab and crunchy breadcrumbs is a combination that only works dining here and while it’s fresh!
Keep an eye out for other specialty homemade pastas that may come in and out of the menu listings as specials!
The biggest reason to come with more people is to get those pastas covered with love masquerading as love AND have room for some of the decadent Secondi dishes. The Porchetta with shelling beans, salsa verde, pork crackling is a dish you don’t often see in Italian restaurants, and its worth strong consideration here if you are up for fatty slow roasted pork belly with bold flavors.
The Porchetta on another visit had morphed into a Pork Loin – sure I missed the porchetta cracklings, but it’s a lot more substantial meat rather then fat.
For something on the Italian American side, the Il Solito Braised Chicken Thigh Marsala with polenta and cremini mushrooms is melt in your mouth and tastes like comfort that can help you overcome any down day – it’s the warmth of grandma and mom.
I was also blown away by the rich decadent Scallop Alla Piccata with lemon, caper, parsley, over potato puree. It ranks among the best scallops I’ve ever had.
They also have a very tender Veal Chop meant for two, as well as steaks in the for of Flat Iron or T-Bone, and Swordfish Alla Puttanesca.
So far, my dessert recommendation is the Tiramisu though I’ve also heard good things about their Olive Oil Cake.
For a refreshing cocktail, the Aperol Spritz is easy drinking and light, with aperol, prosecco, soda, regan’s orange bitters, and can be a great welcome drink to start before you dive into the wine list for your food.
If you like fizz cocktails, the Italian Sour swaps out the regular fizz cocktail carbonated water or soda with Italian beer instead, mixing up montenegro amaro, birra moretti, lemon, and egg white to have a little more substance then the Aperol Spritz but also refreshing.
Balancing between light and some darker flavors, the Limon Con Ciociaro uses Il Solito’s housemade limoncello, ciociaro amaro, lemon
For the most manly cocktail, full of smoke flavors, look no farther then the cocktail called Vito Corleone, a concoction of laphroaig 10 year, averna amaro, and disaronno.
What do you think you would like to order at Il Solito?
Disclosure: I attended one media tasting and also visited again on my own dime. 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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