Happy Hour at Lechon Portland

When I first heard of the restaurant Lechon when it opened last year, I thought of crispy pork skin a la from the whole roasted pig and national dish of the Phillipines, aka Lechón. Well, LeChon is not a porky Filipino restaurant. However, it does feature some pretty delicious South American dining experience that takes inspiration from plenty of fiery grilling.

But this is not just another Churrascaria. Their offering of dinner with sections for tapas, empanadas, vegetables, and meats to me is more reminiscent of the famous Ox, but in a larger space right and by the downtown waterfront. And, they take reservations, and have a better mix of a variety of proteins rather than being so red meat heavy like Ox. You can easily take a vegetarian here and have plenty of great options, something you don’t always see with Churrascarias that are usually very meat heavy.
LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn; Crab Mozzarella Humita with pea puree and salsa criolla; and Fried Sweet Corn Empanadas with caramelized onions and fontina cheese

Also encouraging is the happy hour at Lechon  – they have an early one on weekdays Tues-Fri 3 PM – 6 PM as well as a late one 9 PM to close (Sat it starts even earlier at 2 PM!). The longest happy hour duration is Monday, starting from mid afternoon 3 PM until closing.

The LeChon cocktail Mal Humorado, with a pineapple and habanero house infused tequila with combier, passionfruit, lime, and agave is one of the most popular from their cocktail menu.
LeChon cocktail Mal Humorado, a pineapple and habanero house infused tequila with combier, passionfruit, lime, and agave LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn

But don’t overlook other cocktail gems, like the Guavarinha with novo fogo cachaca, veev, guava puree, and lime.
LeChon cocktail Guavarinha with novo fogo cachaca, veev, guava puree, and lime LeChon cocktail Guavarinha with novo fogo cachaca, veev, guava puree, and lime

And their take on a Pisco Sour, the Mediterraneo with pisco, cardamom infusion, egg white, and lime
LeChon cocktail Mediterraneo with pisco, cardamom infusion, egg white, and lime LeChon cocktail Mediterraneo with pisco, cardamom infusion, egg white, and lime

My favorite cocktail on the menu was the Ilha Grande with bourbon, carpano antica, averna, fonseca 10 year, rhubarb bitters that came with brandied salted cherries that once you add to the cocktail, alters the flavors to add another level of flavor. The bartender here developing their cocktail program, Joe Frade, has entered and won several bartending competitions, and for the recent Rio Olympics created some really fun presentations of cocktails I highlighted here.
LeChon cocktail Ilha Grande with bourbon, carpano antica, averna, fonseca 10 year, rhubarb bitters LeChon cocktail Ilha Grande with bourbon, carpano antica, averna, fonseca 10 year, rhubarb bitters

LeChon also has a monthly supper club series featuring a different country each time. But for now, let’s focus on happy hour highlights first. An impressive option to consider is the Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips.
LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips

In a delightful surprise, they also have a vegetarian ceviche as well. One version was with sweet potato, avocado, and aji amarillo. More recently they changed it up for the summer with an edamame and mushroom ceviche with avocado, tomato, cilantro, sesame seeds, and all the ceviches come with chili lime syrup in a dropper and tequila lime foam. Nice!
LeChon's edamame and mushroom ceviche with avocado, tomato, cilantro, sesame seeds, chili lime syrup in the dropper and tequila lime foam. So nice to have a vegetarian ceviche option LeChon's edamame and mushroom ceviche with avocado, tomato, cilantro, sesame seeds, chili lime syrup in the dropper and tequila lime foam. So nice to have a vegetarian ceviche option

The empanadas came in their own little branded tray.
LeChon Fried Sweet Corn Empanadas with caramelized onions and fontina cheese

In a nice twist, their Empanadas are filled with Sweet Corn with caramelized onions and fontina cheese and Ancho aioli instead of just the typical beef. So vegetarians can enjoy too! Don’t worry, they have a meat version on the happy hour menu too with braised brisket and golden raisins, but I love this corn version.
LeChon Fried Sweet Corn Empanadas with caramelized onions and fontina cheese

Another huge hit and also vegetarian friendly option is the Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs.
LeChon Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs LeChon Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs

We were pretty vocal with encouraging this dish to be added to the brunch menu and lunch menu too! Even if you don’t make happy hour, rest assured that it is on their dinner menu.
LeChon Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs

Burrata with glazed peaches, marconas, saba, olive oil, and griddled bread came with a fist size portion of burrata, yum!
Burrata with glazed peaches, marconas, saba, olive oil, and griddled bread from LeChon

As you would expect from a happy hour menu, there’s the ubiquitous Burger option, here a Chimichurri Burger with provolone, and ancho aioli. The vegetarian version is a Chickpea Quinoa Burger with provolone cheese, chow chow slaw, tomato, and avocado mayo. 

From the dinner menu, don’t worry, they do have a Crispy Pork Belly with parsley emulsion, plums, and charred spring onions to get some crispy fatty pork if you get psyched up from the Lechon name, though I’m not sure how many of you are familiar with that Filipino dish anyway so maybe it’s just me. There are also multiple grilled meat options served with Chimichurri, just as you would expect from a South American restaurant.
LeChon Crispy Pork Belly with parsley emulsion, plums, and charred spring onions LeChon Crispy Pork Belly with parsley emulsion, plums, and charred spring onions

I was also in love with this option on the dinner menu of Pea and Ham Barley Risotto with truffle oil and fine herbs, as the use of barley was a great firmer texture upgrading the creamy risotto,  and yes it’s vegetarian!
LeChon Spring Pea and Ham Barley Risotto with truffle oil and fine herbs

Another beautiful dish available on the dinner menu is a Crab Mozzarella Humita with pea puree and salsa criolla. This masa corn dish is like a more creamy less dense version of tamales.
LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn; Crab Mozzarella Humita with pea puree and salsa criolla; and Fried Sweet Corn Empanadas with caramelized onions and fontina cheese LeChon Crab Mozzarella Humita with pea puree and salsa criolla

And then there’s this Grilled Octopus with chorizo, fried potatoes, salsa verde, and preserved lemon on the dinner menu too.
LeChon Grilled Octopus with chorizo, fried potatoes, salsa verde, and preserved lemon LeChon Grilled Octopus with chorizo, fried potatoes, salsa verde, and preserved lemon

Leave room for dessert, especially the Yerba Mate Espresso Ice Cream Sandwiches with caramel sauce
LeChon Yerba Mate Espresso Ice Cream Sandwiches with caramel sauce

The space inside Lechon is surprising large and can easily accommodate large parties, and they have a pretty cool tank by the bar with mesmerizing floating jellies. On the weekends there is live music, and with the warm weather they have also opened their outdoor dining seats on the sidewalk and large patio/window doors that open outside, both overlooking the waterfront.
LeChon's sidewalk tables that face towards the waterfront of Portland LeChon's large patio/window doors that open out to their sidewalk tables and the waterfront of Portland Indoor Seating at LeChon Indoor Seating at LeChon Indoor Seating at LeChon A look into Lechon restaurant space with the bar and initial tables from the entrance

Have you been to Lechon yet? Which of these dishes intrigues you and you would want to try?
LeChon Menu, Reviews, Photos, Location and Info - Zomato

Disclosure: I attended a complimentary blogger happy hour, but also returned on my own to try other dishes. 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.

Signature

Kachka Horseradish Vodka Bloody Mary x 5

In what I really hope becomes an annual event, back on May 1 there was an incredible Kachka Horseradish Vodka Bloody Mary Bloc Party. At each of 5 stops, each ticketholder was able to enjoy a bloody mary sample by that restaurant/bar contestant using the Kachka and New Deal Distillery team up of Horseradish Vodka as well as a food bite. Then, at final stop Bit House Saloon, you decided on who was the best bloody mary among these neighbors. I’m not sure how American of a cocktail a Bloody Mary is – the origin may be in New York, or it may be elsewhere, but hey at least it’s got that pretty red color!
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Cucumber Caviar garnish and a Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou and brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce.

Here’s a look at each of the participants and the recipe for their bloody mary entry, which everyone received as part of their check-in!

  • Kachka and Bull in China featured a Bull in China Bloody Mix that used pineaples, tomatillos, and beets as well as their Lemon-Honey Cordial and Frank’s Red Hot
  • Oso Market’s version used Roma tomatoes, pimenton, chili, cayenne powder, fresh garlic and horseradish, pickle brine, and Tapatio
  • Slow Bar used lots of Tabasco and Cholula sauce and threw in some Mezcal
  • Dig a Pony balanced their San Marzano tomatoes with dill brine and cucumber juice with Crystal hot sauce and Cajun spice blend
  • Bit House Saloon did a creative take using fermented tomato water

Kachka and Bull in China

Kachka (hosting Bull in China) was everyone’s first stop since that is where you checked in. You were welcomed with a sample of the Horseradish Vodka on its own so you can taste what wonder it offers and you get to keep the cute shot glass. Ever since I discovered this flavor every time I go to Kachka this is always one of the shots I order. It’s spicy but not too much unlike wasabi, and it has a touch of honey that offers sweetness to offset that burn into a perfect balance that is smooth is surprisingly easy drinking. It’s great with all the food at Kachka.
Kachka Horseradish Vodka Bloody Mary Bloc Party - You were welcomed with a sample of the Horseradish Vodka on its own so you can taste what wonder it offers and you get to keep the cute shot glass. Kachka Horseradish Vodka Bloody Mary Bloc Party - You were welcomed with a sample of the Horseradish Vodka on its own so you can taste what wonder it offers and you get to keep the cute shot glass.
The Bloody Mary entrant from Bull in China (serving at Kachka) was called the Sitting Duck utilizing Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank’s Red Hot.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot
This was served with Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot served with Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish Kachka Horseradish Vodka Bloody Mary Bloc Party: Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish

Recipe for Sitting Duck, by Luke Plant and Daniel Osborne:

  • 1 1/2 ounces Kachka Horseradish Vodka
  • 1 1/2 ounces Bull in China Bloody Mix (recipe follows)
    • 1/2 pineapple (peeled/quartered)
    • 4 tomatillos (leaves removed/halved)
    • 1 large tomato (halved)
    • 2 golden beets (peeled/quartered)
    • 1 large red beet (peeled/quartered)
    • 1 jicama (peeled/quartered)
    • Directions for Bull in China Bloody Mix: On a hot grill, char pineapple, tomatillos and tomato. Remove and cool to room temperature. Use electric juicer to juice all ingredients. Mix. Refrigerate.
  • 1/2 ounce Lemon-Honey Cordial (recipe follows)
    • 10 lemons (halved/charred)
    • 1/2 cup honey
    • Directions for Lemon-Honey Cordial: Juice lemons. In a saucepan, combine 1 1/2 cups roasted lemon juice with honey over medium heat and stir until sugar dissolves. Let cool to room temperature.
  • 1 pinch Jacobsen Chili Lime Salt
  • Dash Frank’s Red Hot sauce
    Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot served with Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish

Oso Market + Bar

Oso Market + Bar created a concoction called Sign of the Times with Kachka Horseradish Vodka, Roma Tomatoes, Pimenton, Chili, and Cayenne Powder, Fresh Garlic and Horseradish, Lemon and Lime Juice, Pickle Brine, Celery Salt, Tapatio, and Sea Salt with a brunch bite of Salt Cod and Horseradish Deviled Egg
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Oso Market called Sign of the Times and a brunch bite of Salt cod + horseradish deviled egg

Recipe for Sign of the Times, by Colin Howard:

Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Oso Market called Sign of the Times with Kachka Horseradish Vodka, Roma Tomatoes, Pimenton, Chili, and Cayenne Powder, Fresh Garlic and Horseradish, Lemon and Lime Juice, Pickle Brine, Celery Salt, Tapatio, and Sea Salt

  • 2 ounces Kachka Horseradish Vodka
  • 6 ounces Oso Bloody Mary Mix (recipe follows)
    • 6 pounds whole roma tomatoes, blended
    • 1/4 cup sea salt
    • 1/8 cup celery salt
    • 1/4 cup pimenton pepper powder
    • 1 tablespoon chili powder
    • 2 teaspoon cayenne powder
    • 3 garlic cloves, minced
    • 2 tablespoons freshly grated horseradish
    • 1/2 cup lemon juice
    • 1/2 cup lime juice
    • 1 cup pickle brine
    • 10 dashes Tapatio hot sauce
    • Directions for Oso Bloody Mary Mix: Rough chop tomatoes and place in bowl of food processor. Blend well. Add remaining ingredients and blend until fully mixed.

Slow Bar

Slow Bar spiced things up the most with their Reign in Blood based on their house Bloody Mary with Kachka Horseradish Vodka, Vida de San Luis Mezcal, Slow Bar Bloody Mary Mix, and Kosher Salt Rim served with a brunch bite of Deep Fried Sausage with honey. The olive on their bloody mary surprised everyone by being stuffed with hot sauce.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Slow Bar called Reign in Blood based on their house Bloody Mary and brunch bite of Deep Fried Sausage with honeyKachka Horseradish Vodka Bloody Mary Bloc Party: Slow Bar brunch bite of Deep Fried Sausage with honey

Recipe for Reign In Blood, based on their house Bloody Mary

Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Slow Bar called Reign in Blood based on their house Bloody Mary with Kachka Horseradish Vodka, Vida de San Luis Mezcal, Slow Bar Bloody Mary Mix, and Kosher Salt Rim

  • 1 1/2 ounces Kachka Horseradish Vodka
  • 1/4 ounce Vida San Luis del Rio mezcal
  • 6 ounces Slow Bar Bloody Mary Mix (recipe follows)
    • 46 ounces Tomato Juice
    • 2 ounces lemon juice
    • 2 ounces lime juice
    • 1 1/2 ounces Worcestershire sauce
    • 5 dashes Tabasco hot sauce
    • 3 dashes Tabasco chipotle
    • 1/2 ounce Cholula hot sauce
    • 2 tablespoons freshly grated horseradish
    • 1 teaspoon celery salt
    • 1 teaspoon ground black pepper
  • Kosher salt rim

Dig A Pony

Dig A Pony was ultimately declared the winner of the five by popular vote. They offered a bloody mary called Blood on the Bayou with Kachka Horseradish vodka, San Marzano tomatoes, fresh lemon, Worcestershire, dill brine, cucumber juice, Crystal hot sauce, Cajun spice blend, pepper, Jacobsen black garlic salt. Yes that is a hot puppy garnish too on the bloody mary.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou with Kachka Horseradish vodka, San Marzano tomatoes, fresh lemon, Worcestershire, dill brine, cucumber juice, Crystal hot sauce, Cajun spice blend, pepper, Jacobsen black garlic salt. Yes that is a hot puppy garnish too on the bloody mary
The Dig A Pony brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou and brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce. Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou and brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce.

Recipe for Blood on the Bayou, by James Ault and David Benedetti

  • 2 ounces Kachka Horseradish Vodka
  • 3 ounces San Marzano tomatoes (blended and strained)
  • 1/4 ounce lemon juice
  • 1/4 ounce Worcestershire sauce
  • 1 dash dill brine
  • 1 dash cucumber juice
  • 1 dash Crystal hot sauce
  • 1 dash Cajun spice blend
  • 1 dash black pepper
  • Jacobsen black garlic salt rim for the glass
    Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou with Kachka Horseradish vodka, San Marzano tomatoes, fresh lemon, Worcestershire, dill brine, cucumber juice, Crystal hot sauce, Cajun spice blend, pepper, Jacobsen black garlic salt. Yes that is a hot puppy garnish too on the bloody mary

Bit House Saloon

Bit House Saloon on the other hand was my personal vote for the winning bloody mary. I liked how their version was risky and unique. They named their bloody mary Red Herring and crafted it with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, and Worcestershire.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, Worcestershire Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, Worcestershire
They offered a brunch bite of Cheddar Biscuits and Sausage Gravy
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with brunch bite of cheddar biscuits and sausage gravy

Recipe for Red Herring, by Chauncey Roach

  • 3/4 ounce Kachka Horseradish Vodka
  • 3/4 ounce fermented tomato water (recipe follows)
    • 1 gallon water
    • 1 cup kosher salt
    • 1 cup sugar
    • 4 ounces horseradish root
    • 12 garlic cloves
    • 5 pounds tomatoes
    • Directions for Fermented Tomato Water: Bring water to a boil and whisk in salt and sugar to dissolve. When cool, add horseradish, garlic and tomatoes, and keep submerged. Cover tightly with cheesecloth. Brine in cool, dark place for up to 5 days until it starts to ferment (gets fizzy). Take tomatoes out of brine and chop them up. Pulverize in food processor. Hang processed tomatoes and pulp in cheese cloth. Collect the liquid and toss the tomatoes.
  • 3/4 ounce fresh tomato water
  • 1/2 ounce lime juice
  • 1/4 ounce kümmel
  • 1 ounce water
  • 5 dashes Tabasco hot sauce
  • 5 dashes Worcestershire sauce
    Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, Worcestershire

Which of these Bloody Marys or Brunch Bites sounds like it would be your vote?

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My Best Chicago Pizza Picks

A few months ago, I was in Chicago very briefly for a weekend for my sister’s pregnancy announcement to the parents as well as for my mom’s birthday. Usually my visits back home have a few regular stops – White Castle, a chain not available here, on the way from the airport with their little square burgers. The local Teddy’s Red Hots hole in the wall joint near the house. And, I try to get a Chicago style pizza in, which is my favorite kind of pizza. Here’s my best Chicago Pizza Picks I generally choose from and recommend to those travelling to Chicago.

Traditional Chicago Deep Dish

For traditional Chicago style deep dish, my pick is always Lou Malnati’s. I like to get the Malnati Chicago Classic, here you see a personal size one, which includes their sausage, the specialty of the house that is made with their own blend of lean sausage, extra cheese, and vine-ripened tomato sauce on their famous Buttercrust with hint of cornmeal. They have multiple locations all over Chicago which makes it very do-able to be able to experience their pizza, and have been around since 1971. This is usually what I tell people to get when visiting Chicago over the cheesier Giordano’s (also with multiple locations all over Chicago so very do-able to visit when you are out of town) or more greasy and always packed Pizzaria Uno’s. with a wait at their 2 locations downtown (they also have two locations in northern Chicago suburbs)
One of my 3 best Chicago pizza picks: Lou Maltani and The Malnati Chicago Classic that is a personal size here and of course with sausage, the specialty of the house. Made with Lou's exclusive blend of lean sausage, some extra cheese, and vine-ripened tomato sauce on their famous Buttercrust

Most Unique

If I have the patience, I might be willing to head towards Lincoln Park, finally find parking, and then wait in line to get in and them for them to bake this pot pie version of pizza at Chicago Pizza and Oven Grinder. This is the half pounder pizza pot pie, on wheat dough. Around since 1972, they offer this individual serving of their Pizza Pot Pie using triple-raised Sicilian bread-type dough, a homemade sauce consisting of olive oil, fresh garlic, onions, green peppers, whole plum tomatoes and a special blend of cheeses, sausage made from prime Boston butts, and doorknob-size, whole, fresh mushrooms.
One of my 3 best Chicago pizza picks: Chicago Pizza and Oven Grinder's half pounder pizza pot pie, here with wheat dough.

Best Crust

On my last trip, I went with Pequod’s Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge. Founded in 1971, which is the third one now that is from apparently the pizza golden age in Chicago and a testament how beloved they are to each have lasted more than 40 years.

Since there is always a wait after you order for any deep dish pizza to bake (usually 30-40 minutes), you will probably, like we did, need to order some garlic bread and the appetizer combo to calm yourself as the aromas tease and torture you. The appetizer combo includes Zucchini Slices, Mozzarella Sticks, Jalapeno Poppers and Breaded Mushrooms. But soon enough, the pizza will arrive… and remember to wait a few minutes so you don’t burn your mouth!
On my last trip to Chicago, I went with Pequod's Pizza, and while you are waiting for your pizza might as well get some of this delicious garlic bread On my last trip to Chicago, I went with Pequod's Pizza, and while you are waiting for your pizza might as well get an appetizer combo as the aromas inside tease and torture you... the appetizer combo includes Zucchini Slices, Mozzarella Sticks, Jalapeno Poppers and Breaded Mushrooms Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge.

Ah, the glorious caramelized cheese crust all around… Here’s a look at the cheese pizza.
One of my 3 best Chicago pizza picks: Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge. One of my 3 best Chicago pizza picks: Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge.

Close up of the crust on the meat pizza!
One of my 3 best Chicago pizza picks: Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge.

We had leftovers so here’s a look again at the crust in the better lighting of home. In this case I got sausage (which I like) and my brother wanted pepperoni so we also had that as a topping, but I wouldn’t waste pepperoni on this pizza as I didn’t think it was anything special. I like pepperoni on pizza when it comes out crispy on the edges which these do not, though they certainly are generous on the amount of pepperoni.
One of my 3 best Chicago pizza picks: Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge. One of my 3 best Chicago pizza picks: Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge.

What is your recommendation for best Chicago pizza picks? What are your specific hometown cravings that when you visit home, you make a beeline to revisit?

Signature

Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party

Meadowlark recently celebrated their 2nd anniversary! Congratulations Emily and Jen! As an homage to their very first dinner, Meadowlark marked the occasion with a festive apericena taking inspiration from the flavors and dishes of Sicily. This Springtime Sicilian Cocktail Party was an Italian version of happy hour (the name comes from the Italian words for cocktail + dinner) and combines drinks with local and seasonal hors d’oeuvres.
Meadowlark PDX Apericena

Here’s a look at the incredible Meadowlark PDX Apericena spread – I don’t know how they kept up with continually putting these plates out to keep the tables and there was so much variety!

Boulevier
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Boulevier Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Boulevier Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Boulevier

Homemade antipasti: Salami, Marinated Artichokes, Eggplant Caponata, Carta Di Musica and Mozzarella, Zucchini Agrodolce, Olive Celery Leaf Salad
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, antipasti, salami Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, homemade antipasti like marinated artichokes Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, eggplant caponata Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, homemade antipasti like carta di musica and mozzarella balls Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Zucchini Agrodolce Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, olive celery leaf salad

But yet there’s more!
Meadowlark PDX Apericena

Stuffed Eggs with Tuna Confit and Capers
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, stuffed eggs with tuna confit and capers Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, stuffed eggs with tuna confit and capers

Polpettine al Limone, lemon and bay scented meatballs
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, polpettine al limone, lemon and bay scented meatballs Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, polpettine al limone, lemon and bay scented meatballs

Aracini with fresh peas and mozzarella
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, aracini with fresh peas and mozzarella Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, aracini with fresh peas and mozzarella

Sfincione (authentic sicilian pizza)
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, sfincione (authentic sicilian pizza) Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, sfincione (authentic sicilian pizza)

Panelles (chickpea fritters) with creamy pesto trapanese
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, panelles (chickpea fritters) with creamy pesto trapanese Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, panelles (chickpea fritters) with creamy pesto trapanese

Ravioli with ricotta, caramelized fennel, and fava beans
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, ravioli with ricotta, caramelized fennel, and fava beans Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, ravioli with ricotta, caramelized fennel, and fava beans

And then there was dessert! I know, can you believe that all came from these ladies? Slaving in the kitchen on their own celebratory anniversary!
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, strawberry-tarragon ice cream sandwiches served in true Sicilian fashion, on buttery brioche buns, presented by Emily Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Cannoli presented by Jen

Dessert was just as generous as the rest of the party, and included fresh cannoli with freshly fried cinnamon and marsala scented shell and homemade ricotta, and also these amazing strawberry-tarragon ice cream sandwiches served in true Sicilian fashion, on buttery brioche buns. YUM.
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Cannoli and Strawberry-tarragon ice cream sandwiches served in true Sicilian fashion, on buttery brioche buns Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Cannoli and Strawberry-tarragon ice cream sandwiches served in true Sicilian fashion, on buttery brioche buns

If you would like to experience the warm hospitality and deliciousness yourself, the next Meadowlark event tickets for their July dinner are now on sale! On Saturday, July 9th, close to Bastille Day,  they will hold a Provençal-inspired feast at Our Table Cooperative farm in Sherwood, OR 30 minutes outside Portland.

It will be a four-course, family-style dinner served out in the field that follows after a welcome beverage, hors d’oeuvres and a farm tour. The food will feature fresh produce from the farm and dinner options for omnivores, pescatarians, and vegetarians. Dinner  tickets are $50; add pairings of some of rosé wines for an additional $25.

Which of these bites from the apericena do you wish you could have eaten?
Meadowlark PDX Apericena Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Cannoli and Strawberry-tarragon ice cream sandwiches served in true Sicilian fashion, on buttery brioche buns

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Snackdown 2016 Recap

This past Sunday, I attended the closing event of Portland Beer Week, and here is my Snackdown 2016 Recap! Taking place 12 – 4 PM at The Evergreen event space above Loyal Legion, Snackdown was a food and beer pairing event where 10 of Portland Chefs and 10 Oregon Brewers are paired into 10 Brewer/Chef teams to make snack and beer pairing. The atmosphere is styled like a WWF style Smackdown with brewers and chefs hyping their pairing on the mic – possibly while sporting wrestling themed costume – while in the background a large screen played old matches from the days of Hulk – I guess in the mid 80s.
Snackdown Portland Beer Week 2016 Closing Party

DJ Rev Shines was playing fun music to keep everyone grooving while snacking. Everyone seemed to be having fun and in a great playful mood.
DJ Rev Shines was super cool at playing fun music to keep everyone grooving while snacking at Snackdown 2016 P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, see my Snackdown 2016 Recap for more details

Herb of Loyal Legion served as MC and got all the brewer/chef teams to take turns doing a little smack talking throughout the event
Herb of Loyal Legion served as MC and got all the brewer/chef teams to take turns doing a little smack talking throughout the Snackdown event Herb of Loyal Legion served as MC and got all the brewer/chef teams to take turns doing a little smack talking throughout the Snackdown 2016 event

Guests got to vote on their favorite pairing and the winning team will be awarded the Snackdown Belt – which is apparently a wristlet version for the brewery and restaurant,  here being modeled by Co-organizer of the event, Ben Love of Gigantic Brewing.
Guests at Snackdown 2016 got to vote on their favorite pairing and the winning team will be awarded the Snackdown Belt - which is apparently a wristlet version for the brewery and restaurant. Guests at Snackdown 2016 got to vote on their favorite pairing and the winning team will be awarded the Snackdown Belt - which is apparently a wristlet version for the brewery and restaurant.

The 10 Brewer/Chef teams for 2016 were:

  • Loyal Legion / Portland Brewing & Double Mountain showcased the official 2016 Portland Beer Week beer by pouring a Sub-Continental IPA, a collaboration between Portland Brewing and Double Mountain to create a ~7% ABV northwest IPA brewed with Indian spices like pepper, cardamom, clove, cumin and saffron. Meanwhile Loyal Legion used the Sub-Continental IPA to braise their homemade sauerkraut which they then fried into a krokotten and served along with a spicy beer mustard that also had Sub-Contental IPA in the mustard.
    Snackdown 2016 Loyal Legion / Portland Brewing & Double Mountain showcased the Portland Beer week beer by pouring a Sub-Continental IPA, a collaboration between Portland Brewing and Double Mountain to create a ~7% ABV northwest IPA brewed with Indian spices like pepper, cardamom, clove, cumin and saffron. Meanwhile Loyal Legion used the Sub-Continental IPA to braise their homemade sauerkraut which they then fried into a krokotten and served along with a spicy beer mustard that also had Sub-Contental IPA in the mustard Snackdown 2016 Loyal Legion / Portland Brewing & Double Mountain showcased the Portland Beer week beer by pouring a Sub-Continental IPA, a collaboration between Portland Brewing and Double Mountain to create a ~7% ABV northwest IPA brewed with Indian spices like pepper, cardamom, clove, cumin and saffron. Meanwhile Loyal Legion used the Sub-Continental IPA to braise their homemade sauerkraut which they then fried into a krokotten and served along with a spicy beer mustard that also had Sub-Contental IPA in the mustard
  • Bollywood Theater / The Commons Brewery also combined beer right into the food by pairing the Commons Fleur de Blanc, a Rose and Elderflower White Farmhouse Ale, with Bollywood Theater creating an Indian curry with mussels cooked in the Commons Fleur de Blanc with Indian spices, coconut milk, and rose petals. It was a little hard to eat in such a small little bowl to get the mussels out, but the mussels dish added a little heat while bringing out some of the funky and floral notes in the beer, which I thought made an excellent combo.
    Snackdown 2016 Bollywood Theater / The Commons Brewery combined beer right into the food by pairing the Commons Fleur de Blanc, a Rose and Elderflower White Farmhouse Ale, with Bollywood Theater creating mussels cooked in the Commons Fleur de Blanc with Indian spices, coconut milk, and rose petals. Snackdown 2016 Bollywood Theater / The Commons Brewery combined beer right into the food by pairing the Commons Fleur de Blanc, a Rose and Elderflower White Farmhouse Ale, with Bollywood Theater creating mussels cooked in the Commons Fleur de Blanc with Indian spices, coconut milk, and rose petals.
  • Lardo / Heater Allen Brewing I always love seeing Chef Rick Gencarelli at an event – he’s always excited about what he’s doing which I miss seeing when he gave up the Lardo cart for the multiple successful businesses of his current brick and mortars, but you get a glimpse of how fun he is and what a good hearted guy every time he’s at one of these food events in front of the people again.
    I always love seeing Chef Rick Gencarelli at an event - he's always excited about what he's doing which I miss seeing when he gave up the Lardo cart for the multiple successful businesses of his current brick and mortars, but you get a glimpse of how fun he is every time he's at one of these food events. Here at Snackdown 2016 he somehow kept that awesome wrestling mask on while doling out the most precious and super delicious mini lobster roll to pair with Heater Allen's Das Bier Kolsch I always love seeing Chef Rick Gencarelli at an event - he's always excited about what he's doing which I miss seeing when he gave up the Lardo cart for the multiple successful businesses of his current brick and mortars, but you get a glimpse of how fun he is every time he's at one of these food events. Here at Snackdown 2016 he somehow kept that awesome wrestling mask on while doling out the most precious and super delicious mini lobster roll to pair with Heater Allen's Das Bier Kolsch
    Here he somehow kept that awesome wrestling mask on while doling out the most precious and super delicious mini lobster roll to pair with Heater Allen’s Das Bier Kolsch.
    Snackdown 2016 Lardo created the most precious and super delicious mini lobster roll to pair with Heater Allen's Das Bier Kolsch Snackdown 2016 Lardo created the most precious and super delicious mini lobster roll to pair with Heater Allen's Das Bier Kolsch
  • The Bent Brick which just officially went to a tipless system and is one of six gratuity free restaurants in Portland, presented what they called a Pig Picnic with porky picnicky vibes in a pork and beans stew / Block 15 Brewing brought their Sticky Hands IPA
    Snackdown 2016 The Bent Brick presented what they called a Pig Picnic with porky picnicky vibes in a pork and beans stew / Block 15 Brewing brought their Sticky Hands IPA The Bent Brick presented what they called a Pig Picnic with porky picnicky vibes in a pork and beans stew / Block 15 Brewing brought their Sticky Hands IPA Snackdown 2016 The Bent Brick presented what they called a Pig Picnic with porky picnicky vibes in a pork and beans stew / Block 15 Brewing brought their Sticky Hands IPA
  • Old Salt Marketplace created “Last Year’s Succotash” with alubias gigantes beans, pickled corn, fermented pepper vinagrette, shaved country ham and arugula on a pork rind – sadly I found the pork rind to be old and chewy rather than crispy / Ex Novo Brewing with their Thick as Thieves Dry Hoppped Belgo-American Sour Pale, a collaboration beer they created with Solemn Oath Brewery in Chicago which they just released during Portland Beer week
    Snackdown 2016 Old Salt Marketplace created 'Last Year's Succotash' with alubias gigantes beans, pickled corn, fermented pepper vinagrette, shaved country ham and arugula on a pork rind to pair with Ex Novo Brewing with their Thick as Thieves Dry Hoppped Belgo-American Sour Pale, a collaboration beer they created with Solemn Oath Brewery in Chicago Snackdown 2016 Old Salt Marketplace created 'Last Year's Succotash' with alubias gigantes beans, pickled corn, fermented pepper vinagrette, shaved country ham and arugula on a pork rind to pair with Ex Novo Brewing with their Thick as Thieves Dry Hoppped Belgo-American Sour Pale, a collaboration beer they created with Solemn Oath Brewery in Chicago
  • Toro Bravo / Hopworks Urban Brewery was the winner of Snackdown with their rich Baller Grilled Cheese and “Tomato Soup”, a rich three cheese (truffle cheese, manchego, and mahone on Grand Central brioche) and modernist tomato soup sphere with the HUB Xocolatal Xake Up Belgian Style Spiced Quad to wash it down with.
    Toro Bravo / Hopworks Urban Brewery was the winner of Snackdown 2016 with their rich Baller Grilled Cheese and 'Tomato Soup', a rich three cheese (truffle cheese, manchego, and mahone on Grand Central brioche) and modernist tomato soup sphere with the HUB Xocolatal Xake Up Belgian Style Spiced Quad to wash it down Toro Bravo / Hopworks Urban Brewery was the winner of Snackdown 2016 with their rich Baller Grilled Cheese and 'Tomato Soup', a rich three cheese (truffle cheese, manchego, and mahone on Grand Central brioche) and modernist tomato soup sphere with the HUB Xocolatal Xake Up Belgian Style Spiced Quad to wash it down Toro Bravo / Hopworks Urban Brewery was the winner of Snackdown 2016 with their rich Baller Grilled Cheese and 'Tomato Soup', a rich three cheese (truffle cheese, manchego, and mahone on Grand Central brioche) and modernist tomato soup sphere with the HUB Xocolatal Xake Up Belgian Style Spiced Quad to wash it down
  • Kim Jong Grillin brought the spice with smoked bo ssäm made with smoked pork, a braised pork in Breakside beer Rye Curious, an apple kimchee, ssämjang sauce made with Breakside Rainbow & Unicorns beer, jalapeno, and green leaf lettuce/ Breakside Brewery cooled it down with Rainbows & Unicorns, their session IPA which also seemed appropriate given that it was Pride Festival weekend in Portland.
    Snackdown 2016 Kim Jong Grillin brought the spice with pork ssam/ Breakside Brewery cooled it down with Rainbows & Unicorns, their session IPA Snackdown 2016 Kim Jong Grillin brought the spice with pork ssam/ Breakside Brewery cooled it down with Rainbows & Unicorns, their session IPA
  • P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, starring a Beef Tartare with flavors of cheeseburger with Ecliptic’s chocolatey and malty Capella Porter
    John Harris brewer of Ecliptic dressed in wrestling costume The Snackdown 2016 P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, staring a Beef Tartare with flavors of cheeseburger with Ecliptic's chocolatey and malty Capella Porter John Harris brewer of Ecliptic dressed in wrestling costume The Snackdown 2016 P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, staring a Beef Tartare with flavors of cheeseburger with Ecliptic's chocolatey and malty Capella Porter Snackdown 2016 P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, staring a Beef Tartare with flavors of cheeseburger with Ecliptic's chocolatey and malty Capella Porter Snackdown 2016 P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, staring a Beef Tartare with flavors of cheeseburger with Ecliptic's chocolatey and malty Capella Porter
  • Biwa gave a special nod toward’s Buoy’s coastal origins by creating Clam Chowder Croquettes while chef Gabe Rosen hilariously posed as Bernie / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison, a special one off beer for this event and only in limited quantities at their tasting room
    Snackdown 2016 Biwa gave a special nod toward's Buoy's coastal origins by creating Clam Chowder Croquettes / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison Snackdown 2016 Biwa gave a special nod toward's Buoy's coastal origins by creating Clam Chowder Croquettes / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison Snackdown 2016 Biwa gave a special nod toward's Buoy's coastal origins by creating Clam Chowder Croquettes / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison Snackdown 2016 Biwa gave a special nod toward's Buoy's coastal origins by creating Clam Chowder Croquettes while chef Gabe Rosen hilariously posed as Bernie / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison Snackdown 2016 Biwa gave a special nod toward's Buoy's coastal origins by creating Clam Chowder Croquettes while chef Gabe Rosen hilariously posed as Bernie / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison
  • Nomad with a frozen barley mousse, anise custard, strawberry, and fennel frond/ Gigantic Brewing with their Holy Oak Whisky Sour beer rounded up snackdown with dessert
    Snackdown 2016 Nomad with a frozen barley mousse, anise custard, strawberry, and fennel frond/ Gigantic Brewing with their Holy Oak Whisky Sour beer rounded up snackdown with dessert Snackdown 2016 Nomad with a frozen barley mousse, anise custard, strawberry, and fennel frond/ Gigantic Brewing with their Holy Oak Whisky Sour beer rounded up snackdown with dessert Snackdown 2016 Nomad with a frozen barley mousse, anise custard, strawberry, and fennel frond/ Gigantic Brewing with their Holy Oak Whisky Sour beer rounded up snackdown with dessert Snackdown 2016 Nomad with a frozen barley mousse, anise custard, strawberry, and fennel frond/ Gigantic Brewing with their Holy Oak Whisky Sour beer rounded up snackdown with dessert

I really hope they bring this Snackdown event back for next year – it was a great value I think since for the price with 10 small dishes from high quality restaurants (some which are harder to get into like Nomad). Also, receiving 10 five ounce pours of beers is a lot – after a while I realized I had to start cutting back on my sipping. Congratulations to Toro Bravo and Hopworks on their win this year!

It was a little haphazard trying to find a place to put a plate and glass down in order to be able to eat – just a few more cocktail tables, even along the side wall by the DJ, could have helped as I saw some people take a gamble by placing glasses on the floor to eat. But, there never seemed to be a line of more than a handful of people to get a pour – a combination of the number of people who came this year I think at a manageble size and each of the stations was well prepared with food plates ready. A checklist sheet listing all the beer and food pairings made it easy to know ahead of time who you wanted to visit in what order and track that you enjoyed all ten teams.

It’s also unfortunate there was no award for best dressed brewer –  Gigantic’s Ben Love went all out, Ecliptic’s John Harris and those fly arm bands and velvet cape, and the cozy PJs with hand drawn hop crest of Ryan Pappe of Portland Brewing were all outstanding and committed to a whole wrestler hero vibe experience. And Herb was perfect as an announcer – everyone was so much fun. The friendly tongue I’m cheek smack talking and friendship between the Brewers and various food crafters I think perfectly embodies the Portland spirit in the food and drink community.

What would have been your vote for best beer and food pairing based on this Snackdown 2016 Recap?

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