Amazing world influenced flavors at Grace Cafe

September 24, 2021 by Leave a Comment

Grace Cafe has taken over the space formerly occupied by Delores and before that Smokehouse Tavern. Some of the remnants of Delores remain, most noticeably with the flamingos that the namesake mother Delores loved that are still seen on the walls. But, unlike the protein heavy Smokehouse Tavern, or rich heavy food of Polish inspired Delores, Grace Cafe is a gluten-free kitchen that sets the stage with a vegan or vegetarian preparation that you can optionally add proteins like Carman Ranch hanger steak, szechuan spied pork belly, Mad Hatcher chicken thigh, or Korean cured salmon. The stars now are the surprising combinations of global influences built upon the foundation of chef and co-owner Brian Han’s Korean heritage, merged with the health consciousness of California upbringing and restaurant experience in the Bay Area and Los Angeles until his move to Portland in 2020. The world influenced flavors at Grace Cafe really make it unique.

As an example, a signature dish found on both the lunch and dinner menu is the Purple Reign. This dish offers okinawan sweet potato with seared oyster mushroom, shiso chermoula, salted plum tzatziki, market greens, and avocado. That’s right, you can find Japanese sweet potato and shiso and salted plum combined with North African chermoula and Greek tzatziki sauce concepts.
Grace Cafe in Portland, Purple Reign. This dish offers okinawan sweet potato with seared oyster mushroom, shiso chermoula, salted plum tzatziki, market greens, and avocado. That's right, you can find Japanese sweet potato and shiso and salted plum combined with North African chermoula and Greek tzatziki sauce concepts Grace Cafe in Portland, Purple Reign. This dish offers okinawan sweet potato with seared oyster mushroom, shiso chermoula, salted plum tzatziki, market greens, and avocado. That's right, you can find Japanese sweet potato and shiso and salted plum combined with North African chermoula and Greek tzatziki sauce concepts

Meanwhile at dinner, where you will find more entree dishes then the bowl-centered lunch menu, the King Carnitas offers Thai green curry carnitas, yellow corn, rainbow chard, Mario’s sope, daily salsa. Somehow the different spicy layers of Thai green curry with Mexican works, tickling the tongue in different but complimentary ways.
Grace Cafe in Portland, King Carnitas offers Thai green curry carnitas, yellow corn, rainbow chard, Mario's sope, daily salsa. Grace Cafe in Portland, King Carnitas offers Thai green curry carnitas, yellow corn, rainbow chard, Mario's sope, daily salsa.

We also tried the Kabocha! a vegan dish with roasted kabocha, miso mole, black lime cashew cream, pickled red onions, pepitas. We both immediately thought how great a dish this would be during Thanksgiving. Thankfully the Grace Cafe team is two steps ahead of us. They are already thinking of sharing the immigrant experience by offering a Korean-American Thanksgiving with items like white kimchi water brined turkey, korean fried chicken with perilla ranch dressing, miso potato gratin, goji-cranberry sauce, miso potato gratin, Japanese curry green bean casserole, japchae inspired stuffing, black sesame coconut cream cornbread, and kabocha pie. YES I’M DROOLING ALREADY SIGN ME UP. Seriously where is the sign up sheet, I’m ready.
Grace Cafe in Portland, Kabocha! a vegan dish with roasted kabocha, miso mole, black lime cashew cream, pickled red onions, pepitas Grace Cafe in Portland, Kabocha! a vegan dish with roasted kabocha, miso mole, black lime cashew cream, pickled red onions, pepitas Grace Cafe in Portland, Kabocha! a vegan dish with roasted kabocha, miso mole, black lime cashew cream, pickled red onions, pepitas

But wait there’s more…

[Read more…]
Signature
Filed Under: Food and Drink Tagged With: , , , , , , , , , , , , , , ,

Lil’ Shalom

September 20, 2021 by Leave a Comment

Shalom Y’all on SW Portland/down recently did a mini-makeover and re-opened as Lil’ Shalom. The menu still has some favorites – the corn ribs are back for now! But also a few new options. The menu is more takeout friendly focused on hummus bowls and Mediterranean pita sandwiches, and there is outdoor patio seating along the street if you can’t wait to enjoy your meal. BONUS: right now until September 26 they are offering free delivery within a 5 mile radius from 2:30-5:30pm if you order directly!
Lil' Shalom Watermelon Sangria with rosé wine, watermelon, and mint; Hummus with Things Wild Mushrooms with pine nuts, green onions, harissa; Corn 'Ribs' with lime and dukkah dust; Mejadara with rice, lentils, fried onions

Sesame Collective is owned by executive chef Kasey Mills; Jamal Hassan a native Oregonian with a Palestinian & Lebanese father and a mother from the south and experience from his youth helping at his parents’ Lebanese food cart; and Laura Amans. All three have experience together from 2014 onwards from founding Mediterranean Exploration Company. Really good quality Mediterranean food and almost all vegetable centered

For drinks, if you are dining al fresco and looking for cocktails (I don’t think they are offering these to go yet, only the soda or beer or wine in cans) I really enjoy the easy drinking Watermelon Sangria with rosé wine, watermelon, and mint earlier this summer. Still on the menu last I checked was the Turkish Delight Slushy with shalom limoncello, ceylon tea, lemon, reagan’s orange bitters, and orange blossom. Both are dangerously easy drinking actually. They also have some delightful no proof options such as a Luster Punch with wilderton luster, ginger peach tea, coriander lime apple shrub, lime, and orange & cardamom bitters; or try the Little Richard with wilderton earthen, oat milk, ginger peach tea, and nutmeg. They are just as good as the alcoholic libations. Happy hour 2:30-4:30 would be an ideal time to investigate no?
Lil' Shalom Watermelon Sangria with rosé wine, watermelon, and mint Lil' Shalom Turkish Delight Slushy with shalom limoncello, ceylon tea, lemon, reagan’s orange bitters, and orange blossom/p>

The Hummus with Things portion of the menu is your call of what you want to top on top of your smooth creamy hummus, varying from confit cherry tomatoes, cauliflower, wild mushrooms, to za’atar roasted chicken salad or burnt beef ends. I’ve tried the version with Wild Mushrooms with pine nuts, green onions, harissa, and also the Cauliflower with amba, fried chickpeas, and tahina. Between the two I enjoy the mushrooms version more.
Lil' Shalom Hummus with Things Wild Mushrooms with pine nuts, green onions, harissa Lil' Shalom Hummus with Things Cauliflower with amba, fried chickpeas, and tahina

[Read more…]
Signature
Filed Under: Food and Drink Tagged With: , , , , , , , , , ,

A Visit to Oma’s Hideaway

September 16, 2021 by Leave a Comment

I have been a fan of the Southeast Asian dishes interpreted by Chef Thomas Pisha-Duffly alongside wife Mariah since discovering them at pop-ups, then through the successful opening of Gado Gado. And here we are now with this outpost of a Covid-19 pivot of the parking lot of Gado Gado, a takeaway tent (named Oma’s Takeaway) that highlighted more street food, grown up now into its own brick and mortar location on SE Division of the updated name Oma’s Hideaway. The menu here is original in bringing his food memories from his grandmother/Oma and travels together with his own personal touches – its a food adventure you will enjoy whether you are familiar or unfamiliar with the original source inspirations of Chinese by way of Indonesia, Malaysia, and more.
Oma's Hideaway Oma's Hideaway

Cocktails are creative and one of a kind, created in collaboration with Eric Nelson of Shipwreck and then made real by Emily Warden. You can find librations like the wonderfully named “One Thing Led To Another” with tequila, lime, Oma’s ‘should be famous’ pickle brine and cucumber, or the “Oaxaca Meets Malacca” with mezcal, char siu glaze, Cynar, bitters, and five spice.
Oma's Hideaway cocktail of One Thing Led To Another with tequila, lime, Oma's 'should be famous' pickle brine and cucumber Oma's Hideaway cocktail of Oaxaca Meets Malacca with mezcal, char siu glaze, Cynar, bitters, and five spice

On the far right you can glimpse the Bellweather, a bright cocktail with smoke – starting scotch whisky, vanilla, citrus, ginger beer, and Laphroig spritz. I can also vouch for refreshing with a kick Oma’s Watermelon Smash, crafted with hibiscus tequila, watermelon, cucumber, basil and serrano chili. It’s seen here with the White Lotus, made with rums, toasted coconut, soursop, lime, and falernum. Go for full fun with their Moonage Daydream Slushee with tequila, Aperol, pineapple, mint, shiso, lime, and absinthe. You will also find jello shots alongside some zero proof options and beer and wine. You can also see a hint of the beautiful, I tell you beautiful, inside bar.
Oma's Hideaway cocktail of Bellweather, a bright cocktail with smoke - starting scotch whisky, vanilla, citrus, ginger beer, and Laphroig spritz Oma's Hideaway - I can also vouch for refreshing with a kick Oma's Watermelon Smash, crafted with hibiscus tequila, watermelon, cucumber, basil and serrano chili. It's seen here with the White Lotus, made with rums, toasted coconut, soursop, lime, and falernum. Oma's Hideaway - Go for full fun with their Moonage Daydream Slushee with tequila, Aperol, pineapple, mint, shiso, lime, and absinthe.

Roti Canai is a must order here. It’s always on the menu, and always so good. Chef Thomas Pisha-Duffly has put a lot of practice and love perfecting the roti over and over and it shows. The flakey, doughy, perfectly textured flatbread is seved up with a sweet corn curry for dipping with turmeric pickle and puffed sorghum.
Oma's Hideaway Roti Canai is a must order here. The flakey, doughy, perfect flatbread is seved up with a sweet corn curry for dipping with turmeric pickle and puffed sorghum

[Read more…]
Signature
Filed Under: Food and Drink Tagged With: , , , , , , , , , , , , , , , , , , , , , ,

Experience at Quaintrelle 2.0

September 8, 2021 by Leave a Comment

I was surprised to hear that Quaintrelle was moving so SE Clinton, but I also celebrated the news – it now makes it much easier for me to visit at this new location. The location is smaller for indoor seating then the previous two story spot on Mississippi, but has more outdoor seating and the elegant atmosphere seems more focused now. And the food, as it has been for the past few years under Chef Ryley Eckersley joining one of the top mixologists in Portland IMHO Camille Cavan with cocktails and wine manager Chris Cooper, continues creating a dreamy combination of unique Pacific Northwest showcase of season and ingredients in flavor while also being visual feasts for the eyes. Welcome to the updated experience of Quaintrelle 2.0.
The exterior of Quaintrelle 2.0 at the new location on SE Clinton The interior of Quaintrelle 2.0 at the new location on SE Clinton The interior of Quaintrelle 2.0 at the new location on SE Clinton The interior of Quaintrelle 2.0 at the new location on SE Clinton

The menu offers a dozen or so plates that hint at the flavors with a few ingredients with their simple descriptions, and you will then have to wait for the delightful surprise when it arrives at your table. Or go for full surprise with the 3 levels of chefs tasting menu of 5, 7, or 9 courses. With all the fresh farm ingredients on hand, Quaintrelle can also accommodate vegetarians and vegans. The dinner I am going to share with you is from the 5 course Chef’s Tasting menu.

Cocktails

Whenever I visit Quaintrelle I want to drink all the cocktails. All of them. Sometimes I have visited Quaintrelle and only had the beverages after another meal… and sometimes that is more memorable then the meal I had beforehand. When people ask about grabbing a drink, Quaintrelle is always one of the first places I think of. Cam not only creates beautiful presentations as if you were in a fairytale, but I love how she does her descriptions on that describe the experience not just the ingredients in each cocktail. Here are a few examples from the opening menu

  • Prohibition Punch, with pisco, chartreuse, velvet falernum, passionfruit, lime, tiki bitters, absinthe ‘Tropical, pisco sour-esque, bright’
    Quaintrelle 2.0 cocktail of prohibition punch: pisco, chartreuse, velvet falernum, passionfruit, lime, tiki bitters, absinthe
  • Mystical Aperture, with aviation gin, ver, cucumber, orgeat, lime, melon rind cordial, st. george absinthe verte ‘Sophisticated, absinthe forward, herbaceous’
    Quaintrelle 2.0 cocktail of mystical aperture with aviation gin, ver, cucumber, orgeat, lime, melon rind cordial, st. george absinthe verte
  • Divinity in the Making cocktail, created with mezcal union el viejo, blanco tequila, strawberry & almond, honey golden vinegar, lime, black pepper, described as ‘Rich, slightly tart, sultry’
    Quaintrelle 2.0 cocktail of Divinity in the Making with mezcal union el viejo, blanco tequila, strawberry & almond, honey golden vinegar, lime, black pepper
  • Wonder-Lust, with japanese whiskey, rye, px, dell e’tna, maple, vermouth, lemon, egg white, salted walnut ‘Lemon & sherry forward, silky, light’
    Quaintrelle 2.0 cocktail of wonder-lust with japanese whiskey, rye, px, dell e’tna, maple, vermouth, lemon, egg white, salted walnut

5 Course Chef’s Tasting Menu

[Read more…]
Signature
Filed Under: Food and Drink Tagged With: , , , , , , , , , , , , , , , , , , , , , , , ,

Summer Dinner at Dame Restaurant

September 1, 2021 by Leave a Comment

F and I celebrated a wedding anniversary this past weekend, and our perfect place to make merry with food and drink for the occasion was at Dame Restaurant. At Dame, besides the Mon-Tues which offer No Saints pizza popup, on Thurs-Sun you will find Estes by Chef Patrick McKee providing the simply prepared to let the seasonal fresh ingredient be forward food to pair with the global selection of natural wines curated by owner Jane Smith and staff. Here’s a look at the summer dinner at Dame Restaurant we just enjoyed, though honestly I already want to go back because there were multiple other options I wanted to try.

Every time I dine here I order the Grilled Flatbread with Ricotta, fennel pollen, olive oil and I always want a second order. Trust me – get it. The heirloom tomato, grilled peach, padron, and olive oil Gazpacho, is peak summer- get it while you still can
Dame Restaurant - Every time I dine here I order the grilled flatbread with ricotta, fennel pollen, olive oil and I always want a second order. Trust me - get it. Dame Restaurant Summer Dinner - heirloom tomato, grilled peach, and padron gazpacho, is peak summer- get it while you still can

[Read more…]
Signature
Filed Under: Food and Drink, Restaurant Review Tagged With: , , , , , , , , , , , , , , , ,
« Previous Page
Next Page »