Luc Lac Vietnamese Kitchen

December 23, 2011 by 32 Comments

What was Pho PDX has blossomed into adulthood recently with Luc Lac Vietnamese Kitchen. It cleans up its late night pho act by leaving the food court mall equivalent of a just graduated out of college continuation of a dorm room/first apartment, and is now getting all modern and sophisticated like it now has a respectable full time white collar job and the same interior decorator who designs those apartments used in backdrops in TV shows.

They have deep red booth seats with little gold buttons and antique-recalling wooden red mismatched chairs paired with modern dark wood tables and a minimalist bar (including the I hope you have a small butt barstools) which are softened by pink parasols hanging from the ceiling and the whimsy of sketched black and white lions with fetching blue eyes jumping around playfully on one wall to counter the damask wallpaper on the other wall. It seems just too classy for a place that stays open until 4am. It’s like a sexy supermodel or actress who loves sports and videogames- who’s complaining about the upscale-ness?

After a little holiday shopping downtown, we stopped for dinner. They have a menu on a chalkboard, but grab the printed ones by the register when you first walk in and order there at that corner. They give you a table # so then you find your seat and wait for your food delivery. This definitely makes sense for the pho lunch rush to get orders in as fast as possible- and thankfully unlike say the teeny Pine State Kitchen or Bunk Sandwiches which also runs on a “order first and then get your seat”, there is plenty of real estate to establish your eating space- it’s more akin to Noodles and Company or Boke Bowl with the table numbers meaning you will at least get your food delivered to you without trying to carry your pho anywhere.

It just looks so nice it almost seems like it would be a full service restaurant- especially when you are at the more laid back dinner hour. Consider this though- then you’d be at the mercy of someone waiting and checking on your table. The biggest boon to this is for cocktails. I only had two that night, but let’s say I want to try them all (and let’s say that’s not untrue, but probably should not be done in one trip). I would easily be able to every time I want a refresh, just hustle up to the bar and get instant gratification of ordering something instead of having to flag someone down as they try to service everyone else. It is a more casual service model, but I don’t mind. There’s nothing wrong with sometimes preferring the service at In N Out over a tablecloth restaurant.

Luc Lac Vietnamese Kitchen Luc Lac Vietnamese Kitchen

For food, we started out with the Fresh Spring Rolls (rice paper stuffed with vermicelli noodles, romain, sprouts, and mint and your choice of pork&shrimp, shrimp, or tofu- we had tofu) last time, so this time went with the Vegetarian Crispy Rolls with tofu, celery, cabbage and carrots. The end of our comparison was that crispy rolls aren’t as good- we like the peppery flavor inside, but the wrapper added an extra oiliness that isn’t as refreshing and “I feel healthy” as the super fat spring rolls (even though you are eating something 4x the size). Definitely go with the Spring Rolls (you can see photos of them at my previous blog on Pho PDX).

Luc Lac Vietnamese Kitchen

For the main, I tried out the expanded menu from pho with the namesake Luc Lac, cubed beef tenderloin wok seared with hennessey, beurre de france, garlic, black peppercorn, served with field mixed greens and tomato fried rice. This is some seriously steak quality meat that is flavorful and a nice cut of beef, it made the greens underneath just by being underneath super tasty. The tomato fried rice was ok but I would have preferred plain jasmine rice to not compete with the flavor of the beef.

Luc Lac Vietnamese Kitchen Luc Lac Vietnamese Kitchen

The other main, Lemongrass Stir Fry with tofu option (instead of chicken) with veggies and lemongrass-tumeric chili sauce over rice, was the same as previously served at Pho PDX- ok, but why get that when you have so many other better options with their bigger kitchen? They now offer tempting sounding Ga Ro Ti of roasted half game hen marinated in lemongrass, spirces, and garlic with greens and tomato fried rice, Nem Nuong Pork Sausage either as vermicelli bowls or rice plates or Banh Mi (or awesomely a combination plate with grilled pork, grilled chicken, grilled chrimp, the nem nuong as crispy rolls), Chicken wings caramelized in fish sauce and garlic, Mussels in lemongrass tamarind broth with mushrooms, Sugar Cane Shrimp…

Yes I’ll be back please. I’m going to have every cocktail they offer by Spring 2012, you’ll see. Those cocktails kick a$$… and is all the reason you need to expand from the pho to try everything else on the menu.

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Dinner at Tabla Bistro

December 21, 2011 by Leave a Comment

A dinner at Tabla Bistro on Dec 16, 75% motivated just because their homemade pasta dish of Tajarin is so loved and was accompanied by such enticing pictures by Portland Monthly’s Eat Beat recently. You can order a prix fixe for only $28 that yields your choice of one appetizer, one half order of fresh pasta, and an entree off their main menu.

For us, the starters were beautiful orders of Fall Vegetable Salad with turnip greens mousse, feta, market vegetables, mustard seeds and the Sous Vide Egg with sunchokes, speck, watercress coulis, chanterelle cream. I suppose we could have ordered bread and butter (additional $3) to wipe up the sauce, but we didn’t.

Tabla Bistro, Fall Vegetable Salad with turnip greens mousse, feta, market vegetables, mustard seeds Tabla Bistro, Fall Vegetable Salad with turnip greens mousse, feta, market vegetables, mustard seeds Tabla Bistro, Sous Vide Egg with sunchokes, speck, watercress coulis, chanterelle cream Tabla Bistro, Sous Vide Egg with sunchokes, speck, watercress coulis, chanterelle cream

For the fresh pasta course, the half order of Tajarin with truffle butter, parmigiano reggiano. The pasta here are really very delicate and gentle, and should not be missed as part of your meal. For the mains, another half order of pasta, this time Chestnut Cavatelli with braised lava lake lamb, fiore di sardegna pecorino, and the vegetarian Bob’s Red Mill Polenta with maitake mushrooms, brussels, sprouts, salsa verde.

Tabla Bistro, Tajarin with truffle butter, parmigiano reggiano Tabla Bistro, Tajarin with truffle butter, parmigiano reggiano Tabla Bistro, Bob’s Red Mill Polenta with maitake mushrooms, brussels, sprouts, salsa verde Tabla Bistro, Chestnut Cavatelli with braised lava lake lamb, fiore di sardegna pecorino

Dessert included Winter Squash Cake with candied walnuts, maple caramel, creme fraiche and either housemade blackberry gelato or salted caramel sorbettto to give us a break from all the richness of their offerings during the meal.

Tabla Bistro, housemade blackberry gelato Tabla Bistro, housemade salted caramel sorbetttoTabla Bistro, Winter Squash Cake with candied walnuts, maple caramel, creme fraiche Tabla Bistro, Winter Squash Cake with candied walnuts, maple caramel, creme fraiche

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Recently in Seattle… Tavern Law cocktails, Lunch at Revel

December 17, 2011 by Leave a Comment

I love the concept of Tavern Law and their beverages (you’ll just have to trust me on this one because they do not have anything useful on their website). Their tiny kitchen right next to the bar is pushing out little small plates like the tempting mac and cheese with duck fat crumbs on top. But the space is very small, and the standing room is awkward because you are inevitably in the way between a bar stool and another stool by the center counters, or between chairs at tables… Their seats really seems much like you in the library of someone’s home, which I suppose does go with their speakeasy theme. The best place to sit is at the bar- otherwise as they craft these cocktails and also try to deliver the small plates they can’t really get around to check on anyone for refills very often.

Tavern Law cocktails, SeattleTavern Law cocktails, Seattle

I started out with the Flip of  Lusty Lady (pictured) and finished up with the Angry Unicorn Project (not pictured- it’s quite a manly scotchy drink) as we admired pretty people around us (some lucky ones who had made reservations and went though the show of using the phone on the wall before being let into the secret passageway upstairs) before we met up with everyone in the group and went to dinner at small plates restaurant Lark a few blocks away.

Tavern Law cocktails, SeattleTavern Law cocktails, Seattle

Lunch at Revel which serves an urbanized modern take on Korean was amazing- and the counter where you can sit and watch your food prepared in a kitchen so open stretches across the whole bar but is also like a kitchen in a home. We started out with a light salad of Hearts of palm, spinach, smoked peanut, miso vinaigrette- even though we did talk about their corned lamb salad. We shared a rice bowl of Albacore tuna, fennel kimchi, escarole which they advertised with egg yolk, and it was ok, but would have been so much better if it had been a shared stone bowl, which is what I had been expecting. Meanwhile we also shared the decent noodle dish of Dungeness crab, seaweed noodle, creme fraiche, spicy red curry.

We tried each of their pancakes (the Kale, walnut, arugula, pecorino was surprisingly my favorite over the Pork belly, kimchi, bean sprout one or the Squid, chick peas, pickled padron pepper one) and also each of their dumplings which brought back good memories of the half a hand size potstickers of old Hong Min. For the dumplings, we all swooned over the rich Cauliflower ricotta, black truffle sesame, pickled leek dumpling, which blew out of the water the other two options of Shrimp and bacon, pickled ginger, cilantro dumpling and the Short rib, shallot, scallion dumpling. I definitely want to make it a visit the next time I go to Seattle for personal reasons.

korean fusion lunch, Seattle, Revel

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Japanese Curry at Kale

December 11, 2011 by Leave a Comment

Last week, I visited with a Foodie meetup group and had the Doria at Kalé. When you enter, you order at the counter one of their three kinds of entrees- the beef curry, the original (meatless), or the Doria. That’s it. They do curry, and that’s the speciality. The portions are traditional and adequate- so if you are looking for a huge American/Italian style heaping plate, reset your expectations.

The curry itself is almost like a thick gravy that also has chunk in it like onions, carrots, tomatoes, etc, which is served with Japanese rice- mix it all together! And, you can add some extras like egg, spinach, or what I recommend, more of their pickles as it adds a bit of extra bite to the savoryness of the curry.

Japanese curry, Kale

The Doria is your choice of either beef or original traditional curry which is then topped with parika and your choice of a sprinkle of shredded cheese:  mozzarella or cheddar or half/half like I did. This is then baked in the oven for 10 minutes, and they can only make three at a time (so you may have to wait if you are #4), and they will bring it to your table.

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The other two options they will put together right there and call your name to get it on the tray and you bring it to the table yourself. It’s a very simple place- the owner is there excited to explain Japanese curry at the register which definitely lends it charm. This space used to be the Japanese restaurant Bush Gardens- and the sushi bar is now the curry dish prep assemble and retrieve your curry workstation.

Then, after you order and retrieve your dish (unless you have to wait 10 minutes for your Doria), there are plenty of two-top and four-top tables along the side, as well as three tatami booths to sit in to eat your dish in a clean and very minimal decor- except for a few Japanese items along the wall, you might expect to see any kind of other food being served here for lunch. As you walk back towards the door, there are buckets for you to place your trash and dishes as he nods and appreciate you with his thanks as you walk out the door.

Currently Kalé is still applying for their liquor license, because I really wished I could have had just a little thing of sake to go with it all. Without any dessert offering, we went on to Pudding on the Rice in the South Park blocks for our bites of dessert (heh, more rice- but also patronizing two small local businesses with our group). Kalé has only been open a month, but while we were there we saw plenty of Japanese groups of college students come in and out for their hearty dinner: it really is a order, eat, and leave kind of place. Let’s see what Kalé grows up to be.

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Gnocchi night at Nostrana

December 9, 2011 by Leave a Comment

The highlight of this week was a dinner date with my coworker, since both our husbands left us for work travel, and in a fun extra credit I introduced her to my JnJ- she also has a JnJ. We had quite a list to pick from, and after lots of careful menu deliberation I went with Nostrana.

I enjoyed two delightful beverages from their Rooster bar: one was the “Bubbling for Apples” which is carbonated to order in a Perlini shaker and composed of Liquore Strega, Jonagold apple juice, fresh lemon, Laird’s bonded applejack, quince peel syrup, served on the rocks. I started and ended my meal with this fizzy drink. I also tried “Yesterday, today, & amaro” which was less apple forward with its mixture of Flor de Cana extra dry rum, Averna amaro, spiced quince puree, lime, sparkling apple cider, served up in a martini glass. Although this latter drink definitely was better looking, it was hard to compete against the Bubbling for Apples.

Nostrana, Cathy Whims, gnocchi night, Italian

For dinner, on Thursday’s Nostrana has Gnocchi Thursday (dinner and for lunch as well), in which they offer three gnocchi treatments of their handmade potato dumplings in the Roman tradition of ‘giovedì gnocchi’. I was torn between the one in lamb & salsify ragu and the other with taleggio, savoy cabbage, leek, caraway and black pepper and decided on the latter lighter one. It is as melt in your mouth as it looks. I ate the whole thing so fast it was so good…I think when I originally ordered it I thought I would share it, but after the first bite, it was like that thought never existed (I did share tastes).

Nostrana, Cathy Whims, gnocchi night, Italian

Nostrana also has an wood fired oven and serve their pizza uncut with scissors they give to you at the table to cut up your pieces as you’d like. I went with the Funghi Verde pizza with shiitake mushrooms, house mozzarella, garlic, arugula, pecorino sardo, lemon oil… yeah, lots and lots of arugula so I could feel like it was a healthy dinner despite the gnocchi.

Nostrana, Cathy Whims, gnocchi night, ItalianNostrana, Cathy Whims, gnocchi night, Italian

The apple and pear crisp takes 20 minutes to prepare, and is well worth it- but is definitely large enough to share between 4 people. Based on the foursquare recommendations I had to get the Budino with caramel and salt which is indeed so decadent.

Nostrana, Cathy Whims, gnocchi night, ItalianNostrana, Cathy Whims, gnocchi night, Italian

Thank you J of JnJ and my coworker for such a wonderful dinner date. The kitchen brought out food quickly and our server very well versed on the menu and wines, with the atmosphere even though it got full for dinner quickly, still being easy to have conversation and privacy so that it felt intimate and warm, although as you can see from the photos, the lighting is dim. While the restaurant is casual, the staff seemed to treat it like it was higher end with their smooth service that is in and out of your way quickly and professionally- which is nice to see in the super-informal service industry Portland seems to allow.

Beard Nominee and owner Cathy Whims also opened Oven and Shaker in the Pearl, and I definitely want to visit there soon to see what she has done there. They change their menu daily, so it was exciting to be teased about what would be for dinner as I looked at the Wed dinner menu and the Thur lunch menu (the Thur dinner was not up when we went for dinner- it seems they are behind on uploading it online, though they always do eventually update it that day-I looked at it the next day in writing this blog). There had been a crab pizza that had been offered the day before which wasn’t that day- next time I’ll find it online and go that day.

It felt a little Portlandia when on the back of the menu was a list of 20 some local farmers and purveyers she sources all the food from the menu from- but in a good way… it was clearly about sourcing locally so it is fresh and seasonal, not for the absurd guilt reason of “was this animal happy before it was killed so I could eat it”. Not quite as awesome as when my coworker bought eggs which a sticker on the box listing the “Hen of the Month” including that her favorite snack is cracked corn and favorite pastime is “scratching the dirt looking for seeds”. Heh, the hen, not my coworker.

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