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Chefs Week PDX 2016 West Coast Dinner Photo Recap

February 9, 2016 by Pechluck 4 Comments

This past Sunday marked the last day of Chefs Week PDX 2016 with the finale of the 5 days of collaboration dinners, special edition maker products ranging from beer to hot sauce to ice cream, and Chef after parties. Chefs Week PDX is a time when the chefs celebrate and embody the Portland spirit of collaboration and inspiring and encouraging creativity with each other rather than competition.

And let’s face it, it is also an excuse for the chefs to organize multi-day playdates and hang out together and be friends. I’m all for a culinary version of the Justice League so more power to them.
Chefs Week PDX 2016 West Coast 2016 Dinner

The West Coast Dinner brings all the West Coast chefs of Oregon, California, Washington, even across the ocean into Hawaii and across the border into Canada, into one magnificent food marathon of a meal. At the West Coast Dinner this year, hosted at Departure, they had “just enough food” for this grand finale meal at 30 courses featuring 34 chefs.
Chefs Week PDX 2016 West Coast 2016 Dinner

This is my first time attending as now I’ve learned that I need to be faster on the draw for the tickets before they sell out – and they always sell out. I’ve also now learned that I definitely feel uncomfortably full but can power through sample bites around the 24th course…

Here’s a look at this epic dinner, course by course, with my Chefs Week PDX 2016 West Coast Dinner recap:

Specialty Cocktails

The Panda Bear cocktail wtih Soju, Crater Lake Vodka, Lime, Bamboo Syrup, Muddled Cucumber
Chefs Week PDX 2/7/16 West Coast 2016 Dinner - The Panda Bear cocktail wtih Soju, Crater Lake Vodka, Lime, Bamboo Syrup, Muddled Cucumber
Apostrophe cocktail with Gin, Lemon, Wild Roots NW Raspberry Vodka, Egg Whites

The Food

Justin Woodward (Castagna) presents Kohlrabi, Oyster

The dish really highlighted herbaceous flavors and was probably one of the few dishes that tasted like it could possibly be healthy, though I doubt it :X
Mei Lin presents Hiramasa, Hazelnuts, Myoga Salad, Toasted Rice Vinaigrette
Gregory Gourdet (Departure) presents Uni, Caviar, White Ponzu, Crispy Nori Potato

Yes, that’s totally gold flaked, blinged out uni on there!
Angus An (Maenam) presents Spot Prawn Cracker, Crab and Prawn in Coconut Uni reduction, Lemongrass, Ikura
Joshua McFadden (Ava Gene’s) presents his very descriptive in name Crudite
Sarah Hymanson and Sara Kramer (Madcapra) present White Turnip, Buttermilk, Bergamot, Chervil, Cured Scallop
Jose Chesa (Ataula) presents “Mi Desayuno”, Potatoes, Onions, Chorizo, Eggs

Seriously, this was one of my top 2 favorite dishes of the night. I loved the mixture of flavors and textures, just phenomenal.
Richie Nakano (Delfina) presents Jidori Egg in Miso, Charred Negi, Matsutake, Caviar
Matthew Sigler (Renata) presents Mushroom Salad, Caramelized Pear Puree, Chestnut, Watercress, Echo Mountain Breadcrumbs

This dish was more acidic than the description, which I really enjoyed as a bracing cleanse of palate
Eric Johnson (Stateside) presents Steamed and Chilled Manila Clams, Ikura, Bergamot Organic Ice, Coconut Cream Yogurt, Makrut Lime. I would like 10 more of these please.
Earl Ninsom (Langbaan) presents Sockeye Salmon Salad, Avocado, Beet, Ikura

Can this salmon look any more perfect? Does this really count as a “salad”?
Joel Watanabe (Bao Bei) presents Douban Escabeche of Sablefish, Brown Butter, Compressed Green Papaya, Arima Sansho, Tokyo Negi, Umeboshi Shiso. This dish was a favorite of most at the table.
Brian McCracken and Dana Tough (Spur Gastropub, Tavern Law and more of McCracken Tough) present Smoked Sturgeon Rilette, Black Garlic Cracker, Kaffir Lime Leaf Crema, Caviar
Justin Wills (Resturant Beck, Sorella) presents Rabbit Liver, Pine Nuts, Fermented Huckleberry, Puffed Brown Rice, Apple

This dish got mixed reactions – my first thought is that I wanted a Belgian beer to go along with to balance it out. While some started liking the dish as they had more spoonfuls, others were overwhelmed by the build-up of that same funkiness of flavors.
Doug Adams (Imperial) presents Oregon Elk Tartare, Marrow, Heart, Egg
BJ Smith (Smokehouse 21 and Smokehouse Tavern) presents Smoked Lamb Tartare, Uni, Black Garlic. I liked this enough to just eat it by the spoonful without the cracker.
Troy MacLarty (Bollywood Theater) presents Cauliflower, Fresh Tumeric Curry, Raisin Chutney, Garam Masala, Curry Leaves
Javier Plascencia (Misión 19 Tijuana, Brasero Cocina San Diego) presents Kabocha Squash in Mole Negro
Patrick McKee (Common Law, Laurelhurst Market) presents Braised Short Rib and Beef Tongue, Banh Mi Pickles, Lemongrass Beef Jus
Jason Stratton (Mamnoon) presents Mussels with Tamarind, Dill, Labneh, Fried Onions
Ryan Roadhouse (Nodoguro) presents Sockeye Salmon (marinated in sake and smoked), Egg Yolk, Buckwheat, Crabkake, Mitsuba. I feel like this could be an acceptable every day breakfast for me heh heh.
Han Hwang (Kim Jong Grillin’) presents Savory Barley and Rice, Wild Mushrooms, Scallion, Plum Soy, Parilla Leaf Kim Chee. I also really liked this dish, I enjoyed how clean it was.
Vitaly Paley (Paley’s Place, Imperial, Portland Penny Diner, DaNet) presents Khinkali Georgian Dumpling
Gabriel Rucker (Le Pigeon, Little Bird) presents Salami and Gouda Risotto, Rabbit and Pepper Salad. So rich and luxurious.
Jeff Scheer (Maui Tropical Plantation) presents Braised Goat, Black Garlic Sabayon, Pickled Shallot, Sunchoke
Kusuma Rao (Ruchikala) presents Black Cardamom Lamb, Umpa, Citrus Pickle, Coconut and Kashmiri Chili
Eve Küttemann (Sage Hen) presents Brown Bread Mille Feuille, Sorghum Cream, Charred Orange Marmalade, Malted Rye
Ryan Fox and Ali Matteis (Nomad PDX) present Nest Egg with Amaretto egg and a crispy fried phyllo dough nest dusted with cacao
Maya Erickson (Lazy Bear) presents Black Sesame, Cocoa, Forbidden Rice, Cassis
Eve Küttemann (Sage Hen) presents Joel Robuchon’s Sesation Au Chocolat with Valrhona’s Three Origins

Which of these 30 dishes stood out as most interesting and appealing to you?

Filed Under: Festival Event, Food and Drink Tagged With: #chefsweekpdx, #westcoast2016, Apostrophe cocktail, Chef's Week PDX, Chef's Week Portland, Chefs Week PDX 2016 West Coast Dinner, Panda Bear Cocktail, West Coast Dinner 2016

Nodoguro Hardcore Sushi Omakase

February 5, 2016 by Pechluck 6 Comments

A photo recap of my first Nodoguro dinner for 2016 – they popped up in the back room of Renata on January 31 as they are transitioning into their space from where they were last year by Pastaworks to now sharing a space with Peter Cho as reported in Eater until they find a new home.
Nodoguro Hardcore Sushi Omakase 1/31/2016

This night was Nodoguro Hardcore Sushi Omakase where from 7 to 10ish I enjoyed a menu that included special orders from Tsukiji and Fukuoka Municipal, California Abalone, wild aji from Nagasaki, Kohada from Kumamoto, Baby white shrimp, Wild Scallop from Miyagi, and Masaba from Toyama.

Nodoguro Hardcore Sushi Omakase 1/31/2016

Here’s a look at what could appear before you at one of these amazing dinners – pay attention to when they list as they sell out quickly from the Nodoguro website as soon as tickets go on sale. This is the best sushi and sashimi experience in Portland.

Starter of oysters
Scallop Somen with quail egg and Ikura (salmon eggs). Somen is noodles so in this case he sliced the Scallop into Noodle like pieces. I’m not afraid to admit I slurped every last drop from the dish.
New Zealand Sea Bream: one thing I love about sashimi are noticing these little details about the beauty of the fish
Aji, a Japanese Horse Mackerel with Sesame, Persimmons and Buckwheat
Sake steamed abalone with sea urchin (uni)
Fresh snow crab with rice, uni and mayo. I always love presentations in the shell
Tai with yuzu and thyme
Aji
There was a Wild Scallop here that I forgot to photograph I think, but I wrote the note “Hokkaido Scallop w aged soy and yuzu juice”
Baby White Shrimp
Geoduck giant clam from Washington, with a touch of yuzu and Jacobsen Sea Salt
Octopus
Uni and Crab
Ikura on rice
Shimmery Kohada
Handroll
Masaba. Can you tell I thought this was beautiful?
Unagi
The last course is by your request – some went for Oysters, I prefer ending with sashimi and Ryan created this lovely medley

It might be a little time before my next Nodoguro theme dinner (you can see other Nodoguro themed dinner recaps here) since my next big dinners are the Chef’s Week PDX big 30 course West Coast 2016 dinner at Departure, of which Ryan Roadhouse is one of the 30 chefs each contributing a course to a marathon dinner.

Next week is also Dumpling Week 2016, and I am going to my first Meadowlark supper club dinner. Then it might be time for a little healthy eating to clean my system out before Portland Dining Month in March.

What are you looking forward to eating in February? Do you eat sushi/sashimi, and have a favorite sushi or sashimi?

Filed Under: Food and Drink, Restaurant Review Tagged With: #foodiefriday, abalone, Aji, crab, Foodie Friday, Handroll, ikura, japanese cuisine, Kohada, Masaba, Nodoguro, Nodoguro Hardcore Sushi, Nodoguro Hardcore Sushi Omakase 1/31/2016, Nodoguro Omakase, Nodoguro PDX, Nodoguro Portland, Nodoguro Sushi, oysters, PDX pop-up, Portland Japanese Food, Portland Omakase, Portland pop up restaurant, Portland Sashimi, Portland Sushi, Saba, sashimi, Sashimi Omakase, Scallop Somen, sushi, Tai, Uni

Portland Dumpling Week 2016

February 4, 2016 by Pechluck 6 Comments

Last year, the Oregonian/OregonLive.com hosted Dumpling Week in February. Now, they have brought it back for this year. Portland Dumpling Week 2016 will be from Saturday February 6 – Saturday 13, 2016. Essentially, Dumpling Week consists of highlighting a dozen Portland restaurants and food carts offering dumplings.

For each place you visit and enjoy their dumplings, you receive a sticker to add to a Dumpling Passport – one sticker per restaurant. Based on how many stickers you collect, you are entered for different levels of prizes! 1-3 Stickers offers a chance to win a $50 gift card, 4-8 stickers $100 gift card, and 9-12 a $200 gift card. In addition, you can expect the Oregonian/OregonLive.com to also include dumpling articles, including restaurant crawls and recipes every day during the week. You can see the articles from Dumpling Week 2015 here, including a slideshow of the dumplings of last year.

Get ready. @theoregonian’s #dumplingweek2016 coming to #portland Feb. 6-13. Find more info in the link in my profile. #pdxeats #pdxnow #pdxfood #dumplings #dumplingweek #dumplingweekpdx

A photo posted by Sam (@sambakall) on Jan 18, 2016 at 8:32am PST

I participated in Dumpling Week last year (see my 2015 Dumpling Week Recap), though I didn’t win anything… Well, I do consider enjoying so many dumplings a win. Quite a few of the places offer a special edition limited time dumpling just for Dumpling Week!

The list this year (you can also find the Dumpling Week 2016 Participanting Restaurants and Dishes list here with their location) that I have ranked based on likelihood that I will visit:

Imperial: Beef and pork khinkali with melted butter, black pepper and dill. I actually visited Imperial TWICE to enjoy this dumpling, and I will probably do that again! I mean, look at what I enjoyed last year and how juicy it is…
Sizzle Pie: A team-up of Sizzle Pie and Korean BBQ food cart Kim Jong Grillin’ has resulted in the most unique offering of Dumpling Week in my opinion: Korean BBQ-inspired pizza muffins served with three stone oven-baked dumplings. The three options are either Meat, Vegetarian, or Vegan to make sure everyone can enjoy, which is very thoughtful of them. These will be ONLY be available at the West Burnside location at 926 W Burnside.
- Meat pizza dumplings: Jjajang smoked pork, Sizzle Pie cheese blend, scallions, fermented black bean paste with pickled yellow daikon and a gochujang dipping sauce.
- Vegan pizza dumplings: Kim Jong Grillin’ housemade vegan kimchi and “Follow Your Heart” vegan mozzarella with Sizzle Pie’s housemade vegan ranch dip.
- Vegetarian pizza dumplings: shiitake mushroom, Sizzle Pie cheese blend, spicy tofu, scallions with soy plum drizzle and dipping sauce.
Kachka: Mushroom and potato vareniki with porcini pumpernickel breadcrumbs, French onion smetana and scallions. I already love’s Kachka’s vareniki normally (see below), and this special edition version will probably be as melt in your mouth as every single time the past 12 times I’ve eaten dumplings at Kachka. Last year, their Lamb Pelmeni with adjika butter, smetana, cilantro and mint for $13 was my second favorite of all the dumplings.
Ecliptic Brewing: Duck liver ravioli with lamb bacon, kale and brown butter. A dumpling and beer? Yes please.
Grassa: Italian soup dumplings. Last year they also participated and I was very pleased with their generous serving of dumplings so plan to visit them this year as well (see my recap of last year for more details on their dumpling offering last year)
Bollywood Theater: Duck, sweet potato and kale momos with red chili chutney. Available at both locations. This was voted the 2nd most popular dumpling last year – and the most popular one is closed (Son of a Biscuit)
Smallwares: Cabeza potstickers with chipotle gochujang, sour cream, brodo and cilantro. I’ve never had anything from Smallwares that didn’t rock it.
Mama Chow’s Kitchen: Pork, wood ear mushroom and water chestnut dumplings served with a ginger hoisin-black vinegar dipping sauce. Please be aware that Mama Chow’s is a food cart, and they make everything to order. So go early in the day because they will run out, and do expect a line.
¿Por Que No?: Empanada filled with chorizo, potato, roasted poblano and queso oaxaca.
Viking Soul Food: Caraway-roasted cabbage and potato dumpling in meat broth with a Jarlsberg and Teutonic Wine fondue.
Umai: Meat and veggie gyozas. The meat dumplings will be stuffed with lamb, fennel and shiso. The veggie ones will be made with adzuki beans and chard. Both will be wrapped in Umai’s house made gyoza skins.
Salt & Straw: Baked salted caramel apple dumplings with double fold vanilla ice cream.

I’ll be part of the crowd I’m sure Tweeting and Instagramming with the hashtag #dumplingweek. I will be definitely looking at the feed too to see if I can be convinced to have a dumpling based on pictures from other dumpling lovers.

Are you participating in Portland Dumpling Week 2016, which is coming up in only a few days? Which dumplings sound appealing to you?

Filed Under: Festival Event, Food and Drink Tagged With: #dumplingweek, #dumplingweek2016, #dumplingweekpdx, beef and pork khinkali, Dumpling Week, Imperial dumpling, Imperial khinkali, Oregonian Dumpling Week, pdx, PDX Dumplings, Portland Dumpling Week 2016, Portland Dumplings

Portland Drink and a Bite Highlight: Kachka

January 29, 2016 by Pechluck 6 Comments

For Foodie Friday today, I continue my series highlighting a Portland Drink and a Bite of food that I think not only is best in class within Portland, but is a classic representation of the character of Portland. Of course, that Portland Drink and a Bite Highlight is also delicious, and unique.

When it’s chilly outside, nothing soothes and warms me more than the buttery soft comfort of Kachka and their dumplings. You could select to enjoy the meat one of the Siberian Pelmeni with Beef, Pork, Veal and Onion or the vegetarian version of Tvorog Vareniki with Farmers Cheese and Scallion. Do not miss this, it is a must order and my Portland Bite highlight. I get this every time I visit Kachka.
At Kachka PDX do not miss these Russian Dumplings of siberian pelmeni with beef, pork, veal and onion and also on the happy hour menu! Kachka's tvorog vareniki, a dish of scallion and farmer’s cheese filled dumplings that are just melt in your mouth, and also on the happy hour menu!

As for a drink, you should get a little vodka. Flavor Infused Vodka especially. You can order it at the sizes of 30, 60, or 100 grams, so it’s possible to get a taste of that Russian tradition of drinking and eating without going overboard. After all, a 30 gram serving is only an ounce.

The vodkas infused with flavors vary from chamomile vodka, horseradish vodka, earl grey, cocoa nib vodka and a few others which seem to consistently be on the menu. And there’s then additional other flavors that rotate seasonally, varying from strawberry, lemon to charred rosemary, matsutake mushroom and more. My personal favorite is the horseradish vodka, which I will usually get with a flavored sweet infused vodka flavor too and a seasonal one. I’m pretty excited that they are going to starting March 2016 be offering bottles of their horseradish vodka for sale so I can get my vodka fix on at home!

Vodka, 30 grams from Kachka Kachka PDX Vodka Flights: 30 grams x 3 of curated vodka. This one is the Mother Russia flight with from right to left, green mark, hammer + sickle, and imperia

For a cocktail with a flavored vodka, you could also consider their tart and refreshing Baba Yaga, which features their chamomile vodka, liquore strega, and lemon.

Kachka PDX Happy Hour drink of the Baba Yaga with chamomile vodka, liquore strega, lemon

If you’d like, you can also get (in addition to the dumplings of course) the much raved about “Herring Under a Fur Coat” cold zakuski. This dish is beautiful, and it seems to be the glamour shot that represents Kachka.
The famous Kachka PDX dish of the Herring Under a Fur Coat, a 7 layer dip but russian. and actually a salad, with herring, potatoes, onions, carrots, beets, mayo, eggs.

You just remember that you can’t go wrong with any of the zakuski, whether cold or hot. You can’t go wrong.

The reason that I love Kachka, besides the incredible food, and the nice service, is that it’s so very Portland that a restaurant like this can be so successful and loved by foodies. Despite visiting many cities that are considered “Best Food Cities”, it’s only someplace like Portland where food lovers are willing support the unknown just as long as it’s good. Who knew Russian food can be such a hot commodity that it was named 2014 Restaurant of the Year by Willamette Week, and 2015 Rising Star Restaurant of the Year by the Oregonian. Co-owners Bonnie Morales and Chris Israel took a risk that I’m not sure would have paid off in most other cities.

The fact that Portland loves food, and that we embrace all kinds of good food even and especially the unfamiliar, makes me proud to be a Portland citizen. I love how Kachka highlights Soviet era food that just a few decades ago, embarrassed the immigrant kids and was hidden. No, Kachka does more than highlights – it really embraces it and successfully makes everyone embrace it too.

Have you been to Kachka? What is your favorite dish or drink if you have?

Filed Under: Food and Drink, Portland Highlights Tagged With: #foodiefriday, Baba Yaga cocktail, chamomile vodka, dumplings, flavored vodka, Foodie Friday, Herring Under a Fur Coat, infused vodka, Kachka, Kachka dumplings, Kachka vodka, pelmeni, Portland highlights, Russian food, vareniki, vodka flights, zakuski

Portland Xurros at 180

January 28, 2016 by Pechluck 7 Comments

Tomorrow, Friday January 29, Portland will have a new dessert sensation beyond the cupcakes, macaroons, experimental ice creams and mini-donuts we’ve already been loving. Welcome the Spanish churros, or using the Catalan spelling of xurros, at the new 180, opening tomorrow. Plus, they are offering for their Grand Open free xurros from 8 AM – 4 PM while supplies last!

I was invited to a sneak peek yesterday at this newest venture, a partnership with Chefs Jose Chesa, Christina Baez, and David Martin who have teamed together to bring their memories from Spain to us in Portland. I’m crushing on the new best in Portland xurros and Chocolate hard. Step into 180 and Xurroland at 2218 NE Broadway…
Step into 180 and Xurroland by Jose Chesa, Christina Baez, and David Martin, Portland's new xurreria

First of all, these are not the churros you have had at the fair, amusement park, or from a cart. There are many styles of churros, including versions in Latin American and Mexico, but this one comes from Barcelona, the capital city of Catalonia region of Spain. I can see why they call these xurros instead (yes, the x is still pronounced ch) to help differentiate them.

At Portland’s first authentic xurreria, 180 uses an impressive stainless steel xurro and fritters making machine from Spain. Jose and David traveled last year to Spain conducting xurro research, including pointers and tips from the founder of the xurro machine company that’s only been making xurros since oh, 1958. So some experience and expertise it seems. The dough is fried at 180 degrees C, thus the name for this xurreria.
The magic xurro machine that makes these fried addictive snacks at 180. This is an automated churros making machine by Industrias José Luis Blanco imported from Spain (along with tips from the founder, who's only been making these machines since 1958. So some experience on churro making). You can see Chef Jose Chesa stirring

At the sneak peek, Jose Chesa still looked mesmerized by its magic as he stirred the xurro dough into the fried addictive snacks that were disappearing so quickly. I think part of it may be the wonder of being able to successfully recreate the food memory he’s trying to pass on to us in Portland.
The magic xurro machine that makes these fried addictive snacks at 180. This is an automated churros making machine by Industrias José Luis Blanco imported from Spain (along with tips from the founder, who's only been making these machines since 1958. So some experience on churro making). You can see Chef Jose Chesa stirring while Christina Baez looks on
Chef Jose Chesa stirring while Christina Baez looks on at the magic xurro machine

The finished bites are much lighter than what you probably have experienced in your churro history. These new Portland xurros are crispy but not hard, airy and not oily – they reminded me of the perfect extra crispy french fries that I seek out, but sweet thanks to a sprinkling of cinnamon and sugar that doesn’t go overboard into sticky sweet. The dusting of the Xurro isn’t as strong in cinnamon as the common churros. Note: the xurros that will be served here are normally shaped like a ring, but they were broken into sample size of mini tube shapes at the sneak peak. You won’t be able to just eat one. Good thing the xurros come in 3 ($3.75), 6 ($5.75), or 12 ($10.75).
Portland Xurros from 180, usually served in a ring but in little tubes for dipping for our sneak peak. Perfectly crispy, not oily, dusted with just the right amount of cinnamon and sugar.

The plus of the tube shape is that they are perfect for dipping. You can dip them in one (or all) of the housemade dipping sauces they offer for your Portland xurros: 2 ounces for $2 of either lemon curd, caramel + roasted peanuts, or marshmallow swirl. You can also additionally order xocolata, which you can both dip your xurro in and sip as a drinking chocolate from Cocanu at 4 ounces for $4. The children’s faces with a little chocolate smear from the xocolata is pretty damn adorable.
Dip your xurro in housemade dipping sauces (2 ounces for $2) of lemon curd, caramel + roasted peanuts, or marshmallow swirl at 180 Xurreria in Portland Xocolata, Chocolate at 180 that you can dip your xurro, or just sip as drinking chocolate

Or for full chocolate coverage on every single millimeter of the Xurro, get them dipped in chocolate and finished with Jacobsen Sea Salt by them for you at $1.75 each as Xurros Banados.
At 180 PDX, try the xorros dipped in chocolate and finished with Jacobsen Sea Salt by them for you as Xurros Banados

Also available here are Xurros Rellenos, stuffed with your choice of Creme Catalana (a burnt custard cream similar to Creme Brulee), Dulce de Leche (shown below that tastes like an upgraded creme caramel), or Xoco Cream (a chocolate cream) at $3 for 2 pieces. Holy moly.
180's Xurros Rellenos, stuffed with Creme Catalana, Dulce de Leche, or Xoco Cream at 180 PDX. This is with Dulce Leche

And like an upgrade on a stuffed croissant enters the Xuixo, a pastry that is stuffed with cream and fried and covered with sugar. Who needs a cronut when you can have this $6 delicacy? Only a limited quantity is made each day.
Christina Baez, one of the partners of 180, modeling a Xuxo, a pastry that is a bit remisicent of a croissant, stuffed with cream and fried and covered with sugar Xuixos from 180 PDX. Xuxo is a pastry that is a bit remisicent of a croissant, stuffed with cream and fried and covered with sugar at 180 PDX Xuixo, a pastry that is a bit remisicent of a croissant, stuffed with cream and fried and covered with sugar. Available at 180 PDX

Yes, it’s a bit messy and sticks to your fingers and flaky. But look at those luscious layers inside these sliced up xuixos that we sampled…
Jose Chesa passing out Xuixo, a pastry that is a bit remisicent of a croissant, stuffed with cream and fried and covered with sugar at 180 A closer look at the layers inside the Xuixo, a pastry that is a bit remisicent of a croissant, stuffed with cream and fried and covered with sugar- offered at 180

If you are looking for a little roasty slight bitterness to balance out the sweet here and also need a caffeine hit – especially if you can call this breakfast to start your day like they do in Barcelona – there is coffee here as well. Local Roasting Company provides the beans for Solo / Americano, Cortado, Bombon, Cappuccino, and Con Leche. All drinks are available iced, and you can also get housemade soy milk or housemade hazelnut milk.

What do you think of the xurreria, are the Portland xurros calling your name? What do you want to go with your Xurro?

Disclosure: I attended a media preview that provided samples and was complimentary, but 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.

Filed Under: Food and Drink, Restaurant Review, Sponsored Post Tagged With: 180 PDX, 180 Portland, 180 Xurreria, Ataula, Catalan churros, chocolate xurros, Christina Baez, churros, Creme Catalana, David Martin, drinking chocolate, Dulce de Leche, Jose Chesa, Portland Xurreria, Portland Xurros, Spanish xurros, Xoco Cream, xocolata, Xuixo, Xurro, Xurros, Xurros Banados, xurros dip, Xurros Rellenos

Chefs Week PDX 2016 West Coast Dinner Photo Recap

Specialty Cocktails

The Food

Nodoguro Hardcore Sushi Omakase

Portland Dumpling Week 2016

Portland Drink and a Bite Highlight: Kachka

Portland Xurros at 180

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