Restaurant Review Archives - Page 25 of 81 - Pechluck's Food Adventures

Han Oak Brunch

July 11, 2016 by Pechluck 3 Comments

There’s a dispiriting amount of authentic Asian food in Portland – many Asian restaurants and food carts serve an Americanized version based on what they think will sell based on mass expectations. Whenever I hear of a possible sprout of authentic Asian food experience growing, I am usually quick to try to water it and hope it can flourish – and I am hoping with all my might for Han Oak, which recently poked it’s head out into Portland’s restaurant garden this past 6 or 7 months. Han Oak deserves and needs your support. I think it’s the best brunch in Portland right now – and I think it’s uniqueness would be hard to find in most other cities.
Han Oak presents a Korean brunch on Sundays offering 2-3 main dishes and then several banchan and rice on a tray so you get a little bit of everything

Han Oak is reservation only, where they only open a couple days a week for dinner service and then on Sunday offer brunch service. When you make your reservation online you pre-pay, although you can add on additional beverages or some a la carte dishes at dinner if you’d like. Dinner has been a Bo Ssäm format, but let me put a little focus on their Sunday brunch for this post. They are located at 511 NE 24th, between Pie Spot and 24th and Meatballs. Head this way towards the brown/orange doors to enter the Han Oak space with a welcoming backyard escape and a bright open room with wooden 8-top tables with bench seating and some counter seating at their open kitchen bartop.
Keep stepping through the doorway into this backyard, and the entrance to the Han Oak restaurant space is then to your right Han Oak restaurant interior space

Here’s the gloriousness of a Han Oak brunch: you don’t need to make any choices. You are going to get a little bit of everything so it’s all balanced and you get to try many things without feeling overwhelmed which generally is about 2-3 tapas sized portions (but just for you! No need to share) along with multiple banchan, or small accompanying side dishes, plus rice.
Here's the gloriousness of a Han Oak brunch: you don't need to make any choices. You are going to get a little bit of everything so it's all balanced and you get to try many things without feeling overwhelmed which generally is about 2-3 tapas sized portions (but just for you! No need to share) along with multiple banchan, or small accompanying side dishes, plus rice

For this brunch for instance, my so cool little brunch tray boasted

Kimchi, soy pickled vegetables, sauteed and wilted greens
Blood cake with soft boiled egg
Seared albacore tuna with daikon, fingerling potatoes, romanesco cauliflower
Savory waffle with braised pork belly, kimchi, and bean sprouts with a little dipping sauce
A bowl of pork and chive dumpling soup with beef broth, rice cake, egg and nori
Korean multigrain rice, also called japgokbap

The above also come with your choice of iced barley tea (the traditional Korean “water” that you should just get), or Water Avenue coffee, or cold brew. You have additionally drink options of cocktails, beer and cider, wine, soju, as well as non alcoholic beverages. For you, my readers, I sacrificed my liver to try all four of the cocktails, curated by the gifted Michelle Ruocco that included

The Asian Flush with gin, plum and tamari syrup, lemon, and peychauds bitter is a fun way to start brunch like a prettier cousin of usual brunch mimosa
The Sick Day with brandy, toasted rice dandelion tea, lemon, and honey brings out a slight roasty nuttiness which I really enjoyed (and go ahead and eat up the toasted rice at the end of the drink) with the waffle and the rice
The Jeju with sake, nori liqueur, and pepper you can have either cold or warm – I had the warm version and it had a salty seaweedy funkiness which I loved with the dumpling soup and the tuna. This was my favorite, though it’s non-traditional flavor may not be for everyone
The K-Pop was how I finished my cocktail drinking at brunch, a cocktail light and refreshing so would be great as a starter as well, with soju, gin, apple, ginger, and cucumber. I wish there was a bit more ginger in this, but I really like the spiciness of ginger too so maybe that’s just me.

At $32 for the Korean brunch tray + bowls (with the four cocktails or other alcoholic drinks being extra) that is prix fixe and includes service, this is an insane bargain that is incredibly unique. The atmosphere feels traditional with recognizable Korean stalwarts like the kimchee and the iced barley tea and the rice or the dumpling soup, but also includes modern Northwest playful takes like the blood cake and savory waffle.

The seating feels modern and airy, but almost like dining with family and friends with the intimate atmosphere of a 5 large tables with benches, and a backyard where multiple guests’ children kicked around a beachball together. This is not an experience that you will usually find anywhere, even in larger cities with established larger Korean populations. We’re so fortunate to have this opportunity in Portland.

So what are you waiting for? Make your reservation for brunch now! Brunch is only offered on Sundays, 11 AM – 2 PM. They are also open for dinner (reservation only – make them on the website) on Friday and Saturdays 6 – 9 PM only.
Han Oak presents a Korean brunch on Sundays offering 2-3 main dishes and then several banchan and rice on a tray so you get a little bit of everything

And aren’t those cocktails Michele created incredibly lovely? Which one would you order?

Filed Under: Cocktails, Food and Drink, Portland Highlights, Restaurant Review Tagged With: Asian Flush cocktail, Blood cake with soft boiled egg, brunch cocktails, brunch tray, cocktails, craft cocktails, Han Oak, Han Oak PDX, Han Oak PDX Brunch, Han Oak pop up restaurant, Han Oak Portland, Han Oak Portland Brunch, Jeju cocktail, K-Pop cocktail, Korean banchan, Korean brunch, Korean brunch tray, Korean STyle Brunch, Michelle Ruocco cocktails, nori liqueur, PDX Brunch, PDX Cocktails, PDX craft cocktails, PDX Drinks, plum syrup cocktail, Portland brunch, portland cocktails, sake cocktail, Savory waffle with braised pork belly, Seared albacore tuna with daikon, Sick Day cocktail, soju cocktail, Sunday Brunch

Happy Hour at Lechon Portland

July 8, 2016 by Pechluck 4 Comments

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

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

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 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

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

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

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!

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

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

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 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?

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.

Filed Under: Food and Drink, Restaurant Review, Sponsored Post Tagged With: #foodiefriday, Burrata with glazed peaches, Crab Mozzarella Humita, Crispy Pork Belly, edamame and mushroom ceviche, Foodie Friday, Fried Sweet Corn Empanadas with caramelized onions and fontina, Grilled Octopus with chorizo, Guavarinha, Ilha Grande, LeChon cocktail Mal Humorado, Lechon PDX, Lechon Portland, LeChon Shrimp Ceviche with pickled pineapple, Mediterraneo cocktail, pineapple and habanero house infused tequila, Shrimp Ceviche, Spring Pea and Ham Barley Risotto, vegan ceviche, vegetarian ceviche, vegetarian churrascaria, Yerba Mate Espresso Ice Cream Sandwiches with caramel sauce

My Best Chicago Pizza Picks

June 28, 2016 by Pechluck 5 Comments

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 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.

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.

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?

Filed Under: Food and Drink, Restaurant Review, Travel Tagged With: #traveltuesday, best Chicago deep dish pizza, Best Chicago Pizza, Best Chicago style pizza, Buttercrust pizza, chicago pizza, Chicago Pizza and Oven Grinder, Chicago Pizza Picks, Chicago pizza recommendations, Chicago style pizza, Deep Dish Pizza Chicago style, lou malnati's, Pequod's Bread Appetizer Combo, Pequod's Pizza garlic bread, pizza pot pie, Pizza with caramelized crust, Travel Tuesday

Tesoaria Wine and Vegan Food Pairing

June 16, 2016 by Pechluck 8 Comments

I admit I’ve been a wine club member and even longer a fan of TeSóAria wines. Recently they have started offering vegan tapas on their daily tapas menu to accompany their dozen or so wines that are available at any one time to taste or purchase by the glass, in flights, or in bottles, and many of those wines are award-winning. At the time of the brunch, they were up to 97 medals!
Award winning wines at Tesoaria

And now, starting today they have set aside every Thursday for what they call Vegan Thursday: Shut Up and Eat Your Vegetables night where all the tapas will be vegan – the menus are available starting at 5 PM. They also will be offering a vegan brunch with wine pairings by reservation only (one seating) every few weeks. It’s not often that you see vegan food paired with wines, and it’s worth highlighting for my vegan friends out and there – and even if you’re not vegan, the Tesoaria Wine and Vegan Food Pairing is so good you will want it anyway.

The name for TeSóAria Vineyard & Winery comes from combining Terra (earth), Sol (sun), Aria (air and music) which are three important parts that make their wines so unique. Owner and winemaker John Olson and his family love music, and it is part of the TeSóAria experience. At their wine members pick up parties I’ve often enjoyed hearing his children play music and sing, and they host live music in the Portland Tasting Room on Saturdays. While aging the wines in the barrels, TeSóAria plays music through Bose speakers to keep the wine moving – as well as possibly imparting a little extra terroir.
Music is part of the Terrroir of Tesoaria Wines

The TeSóAria Wine and Vegan Food Pairing Brunches will be offered every few weeks as a special event – aka, they will not be weekly so check their events listing on the website and sign up for their mailing list to be in the know. The next Vegan Brunch at the Portland Tasting Room is Sunday, July 24th, 11am $45, tout compris. Limited seating, RSVP required to events @ tesoaria.com

The food is inspired newly each time so expect to see new creative additions all the time by Chef Max Germano and Sous Chef Daniel Escalle (seen here preparing the Vegan Cassoulet during the vegan brunch) for what will be on the menu.
Tesoaria Vegan Brunch - Sous Chef Daniel Escalle preparing the Vegan Cassoulet .

Here’s a look at the inaugural vegan brunch I attended to give you an idea of what the experience could include with the 4 courses with the wine pairings.

Tesoaria Wine and Vegan Food Pairing: Vegan Brunch

1st course

Chicory Salad with Roasted Apricot Vinaigrette and croutons paired with 2015 Vermentino Secco and 2014 Field Blend #1. The greens in this salad included endive, frisee, arugula and interestingly some wasabi greens to add a hint of spiciness.
TeSóAria Wine and Vegan Food Pairing Brunch 1st course Chicory Salad with Roasted Apricot Vinaigrette and croutons paired with 2015 Vermentino Secco and 2014 Field Blend #1 TeSóAria Vegan Brunch 1st course Chicory Salad with Roasted Apricot Vinaigrette and croutons paired with 2015 Vermentino Secco and 2014 Field Blend #1

Candied pepitas with radishes and macerated apricots add additional texture and flavors to the plate that I thought were best brought out by the Field Blend #1 since each dish gave me a chance to go a White vs Red: Who Did It Better comparison.

The Field Blend is the red wine that is a tribute to old school wine making where winemakers are more focused on the flavors then getting hung up on specific varietals. TeSóAria, by the way, cultivates more than 25 different varietals from the Southern Oregon Umpqua Valley, Celestina Vineyard in Medford Rogue Valley, riesling from Willamette Valley, and some from Northern California.

2nd course

Homemade Cashew Cheese Stuffed Peppers with Tabouleh, Sweet Romanesco and Mint Oil paired with 2015 Riesling (sourced from Willamette) and 2014 Bull’s Blood (a Hungarian style red wine). He has a specific way he tells the inspiration story behind the Bull’s Blood name though rest assured there is no bull harmed in the story or in the wine making. One new trivia I learned though is that the Kadarka grape they use for this red were smuggled vines from Hungary that he inherited (he’s a rebel, but didn’t smuggle them in himself, phew)!
TeSóAria Vegan Brunch 2nd course Cashew Cheese Stuffed Peppers with Tabouleh, Sweet Romanesco and Mint Oil paired with 2015 Riesling and 2014 Bull's Blood TeSóAria Wine and Vegan Food Pairing Brunch 2nd course Cashew Cheese Stuffed Peppers with Tabouleh, Sweet Romanesco and Mint Oil paired with 2015 Riesling and 2014 Bull's Blood

With the surprise spiciness from the peppers I thought the Riesling was the winner of this pairing to balance out the dish, though normally I like drinking the Bull’s Blood on it’s own!

3rd course

Vegan Cassoulet with Fava Beans and Maitake Mushrooms, Chickpea Croutons, Roasted Vegetables, White Miso, and Tahini paired with 2015 Bella Rosa and 2012 Vindetta Reserve.
TeSóAria Vegan Brunch 3rd course Vegan Cassoulet with Fava Beans and Maitake Mushrooms, Chickpea Croutons, Roasted Vegetables, White Miso, and Tahini paired with 2015 Bella Rosa and 2012 Vindetta Reserve TeSóAria Wine and Vegan Food Pairing Brunch 3rd course Vegan Cassoulet with Fava Beans and Maitake Mushrooms, Chickpea Croutons, Roasted Vegetables, White Miso, and Tahini paired with 2015 Bella Rosa and 2012 Vindetta Reserve

Cassoulet is traditionally a peasant dish with beans and meat, and I enjoyed here how the use of mushrooms and miso really gave an extra thickness to the cassoulet to make it meaty like without actual meat. For me the Vindetta Reserve red wine was my preferred pairing of the two.

4th course

Dessert came as a Rosemary Shortcake with Apricot Jam, Apricots, Lemon Olive Oil, Fried Rosemary and Muscat Agave Nectar. The apricots are macerated in the Bella Rosa that here is also paired with the dish (2015 Bella Rosa Secco).
TeSóAria Vegan Brunch 4th course Rosemary Shortcake with Apricot Jam, Apricots, Fried Rosemary paired with 2015 Bella Rosa Secco and 2015 Sparkling Moscato

The other wine pairing here is the 2015 Sparkling Moscato, showing off their recently started TeSóAria Sparkling Wine Program – this particular Moscato just won a Silver Medal at the 2016 San Francisco Chronicle Wine Competition and they were confused/surprised when he entered the wine in a growler! You see, the sparkling wines of TeSóAria are on tap and you can purchase them by the (refillable!) growler here in the tasting room.

Other Excuses/Rationalizations to stop by the Portland Tasting Room:

On Tuesdays the Portland Tasting Room hosts Pizza Tuesdays where every Tuesday, housemade pizza is complimentary and certain wines are on special. Open house from 6 – 9 PM or until they are out of pizza.
They also hold Hangry Hump Day every Wednesday at The Portland Tasting Room. Chef Max’s complimentary yummies and Wine Specials vary based on the week which in the past can be as varied (and making for fun wine pairings!) as from fried chicken with mashed potatoes and gravy, lamb gyros, chicken teriyaki, to chicken tikka masala or smoked chicken biscuits with mac and cheese and more. Open house from 6pm to 9pm or until the food is gone.

The vegan only nights are only on Thursdays, but they have also added vegan options to their always available tapas menu that includes choices like
Tasting Boards with the Tesoaria Sparkling Wine at the Sparkling Wine Release Party

the vegan Olive Tapenade made with Castelveltrano and Kalamata olives with herbs and toasted bread;
Cheese Board with house baked bread;
Charcuterie Board that includes Ghost Pepper Salami and housemade charcuterie items;
the vegan Mezze Board with Hummus, Lebneh, Marinated Olives, Roasted Almonds, Cucumber and Flatbread;
Focaccia Pizza (including vegan pizza option);
Smoked Salmon brined in TeSóAria Bella Bianca wine before being cold smoked;
House cured ham sandwich with brie and house made mustard, greens and lemon chive vinaigrette
TeSóAria Housemade Candy Bars with salted almond shortbread and vanilla caramel topped with dark chocolate and Maldon sea salt!

On the Thursday Shut Up and Eat Your Vegetables Vegan Takeover day, a recent visit yielded for me choices like

Samosas with curry cauliflower and potato with a spiced tomato sauce, suggested pairing 2015 Riesling but you can try whatever wine you’d like, I prefer red wine to white myself and there are plenty to choose from, many are award winning as you can see from the 100 medals Tesoaria has won with their wines
Portobello Sandwich with house made that day ciabatta, romesco, pickled peppers, roasted fennel greens, suggested wine pairing 2014 Bulls Blood though here I tried the 2014 Primitivo which was just as excellent!
Som Tam Salad Rolls with a charred peanut and black garlic sauce, suggested pairing 2015 Vermentino or 2015 Bella Bianca; the charred peanut and black garlic sauce provide a savory and funky taste to mimic fish sauce but in a vegan way
Lemon Rosemary Olive Oil Cake with macerated apricots, strawberry rhubarb compote, and fresh cherries, suggested wine pairing sparkling muscat, one of the sparkling wines of Tesoaria that you can get to go in a growler!

Their tasting menu also includes 5 flight options that include tapas paired with three glasses of wine – cheese, charcuterie, the wine maker’s flight with chef’s choice (1 of the wines will be the live barrel), or a library wine flight with chef’s choice of tapas to pair with the wine.
Open house at Tesoaria with a dozen wines to taste

Suffice it to say you will not lack for choice for types of wine to try at TeSóAria. Usually there are a little more than half a dozen white wine and a dozen red wines to choose by the glass or to make a wine flight, plus 2-3 sparkling wine you can try. Purchase a bottle of wine from the live barrel and they will hand bottle for you and write a custom message.
TeSóAria offers live barrels in their Portland Tasting Room for you to taste and will hand bottle if you puchase a bottle

TeSóAria wines are only available directly from the winery through their tasting rooms, mailing list, and wine clubs.

Locations of TeSóAria Tasting Rooms:

The Portland Tasting Room: 4003 N Williams Ave, Portland, OR 97227
The Roseburg Tasting Room & Winery: 512 N Curry Road, Roseburg, OR 97471

Filed Under: Food and Drink, Restaurant Review, Sponsored Post, Wine Tagged With: #brunchsohard, #drinklikeavegan, #shutupandeatyourvegetables, 2014 Bull's Blood, 2014 Field Blend #1, 2015 Bella Rosa Secco, 2015 Riesling, 2015 Sparkling Moscato, 2015 Vermentino Secco, Brunch so hard, Cashew Cheese Stuffed Peppers with Tabouleh, Chicory Salad with Roasted Apricot Vinaigrette, Drink like a vegan, Oregon, Oregon Wine, pdx, PDX vegans, PDX Wine, portland, portland vegans, Portland Wine, Portland Wine Tasting Room, Portobello Sandwich with house made ciabatta and romesco, Rosemary Shortcake with Apricot Jam, Shut Up And Eat Your Vegetables, TeSóAria, Tesoaria Tasting Room, Tesoaria Vegan, TeSóAria Vegan Brunch, Tesoaria Wine and Vegan Food Pairings, vegan, vegan brunch, Vegan Cassoulet with Fava Beans and Maitake Mushrooms, Vegan friendly wine tasting room, vegan Lemon Rosemary Olive Oil Cake, vegan PDX, vegan Samosas with curried cauliflower and potato, vegan Som Tam Salad Rolls, vegan thursday, vegan wine pairings, vegans, Vegans of Portland, wine, wine and food, wine flights, wine pairing, Wine Pairings, wine tasting

Nodoguro SupaHardcore

June 10, 2016 by Pechluck 2 Comments

I’ve written about Nodoguro pretty often, but this was my first time experience their dinner called Nodoguro SupaHardcore. This is also my first, but definitely just the beginning, of experiencing a dinner at their new location at the old Genoa restaurant space at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches. The back lounge area will eventually be also open for more service which is still to be determined as they get into the groove of their new space and service during these first few weeks.
Nodoguro has moved to a new location at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches

The main attraction is still the chef counter seating which now has a little bit more room for each guest to comfortably claim versus the tighter seating arrangement at the bar at the old space. Meanwhile, the plating now occurs at a large rolling counter stand in the middle so that everyone can see the magic, but now they have a bit more depth in working space.
Ryan Roadhouse welcomes everyone to Nodoguro SupaHardCore Dinner May 29, 2016

So what is this new SupaHardCore dinner format? Well, Nodoguro first started out with they calling the Sousaku Tasting menu, which offers a new theme every 6 – 8 weeks or so that inspires an 11 course Japanese meal – sort of a “kaiseki without the rules”. Some of my favorite examples of these types of meals vary from the smart Haruki Murakami themed or the Totoro themed to now the famous Twin Peaks theme or more recently for me, the Harajuku Theme. Currently, Salvador Dali is the theme, and as of today some July Sousaku dinners are still available!
Ryan Roadhouse plating a course at Nodoguro SupaHardCore Dinner May 29, 2016 Chef Ryan Roadhouse plating a course of SupHardCore on May 29 2016 at Nodoguro while to the left is Mark Wooten and right Elena Roadhouse, his right and left hand peoples making Nodoguro happen so smoothly

Then, Nodoguro started offering essentially a sushi experience, featuring 19 courses of sushi and sashimi with seafood from Japan’s Tsukiji and the Fukuoka fish market in a dinner experience they called Hardcore Sushi (I last recapped one when I attended one this past January). Now, SupaHardcore takes the Hardcore Sushi up another level by presenting a 20 course tasting menu that includes the sushi experience of Hardcore, but also including composed courses like from the sousaku dinners, plus also featuring A5 Wagyu and Ossetra caviar.

Elena Roadhouse brought out the certified Wagyu for us to admire/take photos of raw, and then Mark Wooten brought it out after it had been grilled over charcoal.
Elena shows the A5 Wagyu from Japan at SupaHardCore Mark Wooten models the certified A5 Wagyu from Japan after it's been grilled

I was out of the country for their first offering, and when they decided to open their new space I immediately bee-lined to get a ticket (you make reservations online at their website – follow them on social media to know when the tickets go on sale, many will sell out quickly, some in minutes!) for SupaHardcore. Here’s a look at my dinner and what it could be like for you (menus are finalized the night before based on the freshest seasonal ingredients so changes). You can choose wine by the glass, or pairings, or sake instead to go with your dinner as well.

One

Sparkling Wine welcome. Sorry, no photo as I was chatting away and taking photos of the space!

Two

Tofu with jam, uni (sea urchin), wasabi, dashi. This was so silky smooth and rich, and I always love seeing tofu being used like this where it almost feels decadent… but it’s tofu!
Tofu with jam, uni, wasabi, dashi at Nodoguro SupaHardCore May 29, 2016

Three

Flounder sashimi. I like the presentation, though honestly I’m not personally a huge fan of putting it on ice if it gets too cold.

Four

Sake steamed abalone and abalone liver puree with kelp – it was poached in sake, then pureed with kelp and steamed
Sake steamed abalone and an abalone liver puree with kelp - it was poached in sake, then pureed with kelp and steamed - at Nodoguro SupaHardCore May 29, 2016

Five

This course was the most beautiful to me in it’s little set tray that included (counterclockwise) Oyster with citrus; Prawn Roll with shiso and avocado; Bone crackers with horse mackerel that are dried, deep fried and finished with curry salt; Fava bean salad with tofu; Then our first style of the A5 Wagyu, here sashimi style with uni and Ossetra caviar. Five little plates for the fifth course! Everyone was oohing and ahhing as these platters were put in front of them.
Course 5 included 5 little bites that were (counterclockwise) Oyster with citrus; Prawn Roll with shiso and avocado; Bone crackers with horse mackerel that are dried, deep fried and finished with curry salt; Fava bean salad with tofu; The A5 Wagyu with sea urchin and caviar - at Nodoguro SupaHardCore May 29, 2016 Oyster with citrus at Nodoguro SupaHardCore May 29, 2016 Tartare or raw sashimi style A5 Wagyu with sea urchin and Ossetra caviar at Nodoguro SupaHardCore May 29, 2016

Six

Grilled Japanese Eggplant with dashi and Cold Smoked Black Cod. This was one of my favorite tastes of the night as I love the flavors of that charcoal grilled eggplant whenever it appears at Nodoguro.

Seven

Sashimi course that includes Amberjack, Giant Clam, and Sea Scallop with aged soy and fresh wasabi. I love the texture of Giant Clam.

Eight

Ryan Roadhouse begins plating the grilled A5 Wagyu steak at SupaHardcore Ryan Roadhouse slices the certified A5 Wagyu from Japan after it's been grilled with assist from Mark Wooten
Second style of preparation of A5 Wagyu, grilled over charcoal with crushed daikon, fermented yuzu skin, peppers, and ginger blossom

Nine

Shirako (meaning white children… it can be any kind of fish but here it’s sea bream sperm sac) and Onsen Egg in Dashi. So clever, having both types of “eggs” here ha ha… clearly SupaHardCore is taking it up a level on eating adventures for everyone. But, having this way is perfect – you may not think to ever order or try it, but when it’s presented to you as part of these courses, why not go ahead and try it – and be surprised that it’s not at all what you thought.
Shirako (meaning white children... it can be any kind of fish but here it's sea bream sperm sac) and Onsen Egg in Dashi at Nodoguro SupaHardCore May 29, 2016

Ten

The third way we enjoyed the A5 Wagyu, here Sukiyaki style with sake, sugar and soy and then served with a yolk sauce and chrysanthemum flower. I could have eaten like 4 more plates of these.

Eleven

New Zealand Snapper with ponzu sushi

Twelve

Hokkaido Scallop with yuzu juice sushi. Hokkaido is famous for their cold waters that are also full of a lot of nutritious plankton (not for us – for the sea life here…) and so the scallops from here are sweeter and as you can see quite plump!

Thirteen

Aji sushi (Japanese horse mackerel) with shiso and aged soy

Fourteen

Uni sushi (sea urchin) from Hokkaido
Uni sushi (sea urchin) at Nodoguro SupaHardCore May 29, 2016

Fifteen

Ikura (salmon caviar) with soy and yuzu over rice

Sixteen

Salmon sushi with shiso, fresh ginger, sesame
Salmon with shiso, freh ginger, sesame at Nodoguro SupaHardCore May 29, 2016

Seventeen

Kojada sushi
Kojada sushi at Nodoguro SupaHardCore May 29, 2016

Eighteen

Anago sea eel sushi
Anago sea eel sushi at Nodoguro SupaHardCore May 29, 2016

Nineteen

Crab Hand Roll with dry curry seasoning and kewpie. You may be surprised that this simple roll was also one of my favorite tastes of the evening. The homemade curry mix that Ryan made was light but with every bite it tasted boldly of curry just like a big plate of curry rice would. I couldn’t believe how much full Japanese curry punch each little bite gave me.
"Crab

Twenty

Miso Soup, served in a mug. I totally forgot to take a photo of this. I love taking photos to help remember and look back on the meal, but sometimes I just love the socializing with others and put my camera down and don’t remember to get the picture

Twenty One

Buckwheat Tea – since I was already heated up from the miso soup it took me a while and a lot of chatting before I drank my tea and I don’t have a photo either.

Thank you for a wonderful dinner Nodoguro! I, and the whole room I think, got blissfully silent as we enjoyed each of our wagyu courses which were a highlight of the entire dinner. But, the wagyu alone wasn’t the only star – several other courses were just as delicious in a different way, a perfect demonstration with how Nodoguro elevates flavors from everything and anything.

This is why Nodoguro is among the best meals and experiences you can have in Portland – and why I keep obviously coming back like an addict. I would definitely do SupaHardCore again.

To make a reservation, follow Nodoguro on social media Ryan Roadhouse on Twitter and get on their newsletter to hear when tickets are going to be released, and be prepared to look at dates/buy your tickets right at when they are released as some dinners may sell out in less then 15 minutes (particularly the SupaHardcore and Hardcore, “which are offered less frequently). You can also contact them directly to book the entire room for instance for your party.

Would you have tried all these courses? Have you had Wagyu before (even if it’s from the US instead of Japan)?

Filed Under: Food and Drink, Restaurant Review Tagged With: #nodoguropdx, #nodoguropopup, A5 Wagyu, A5 Wagyu sashimi style, Aji sushi, Amberjack sashimi, Best Sashimi in Portland, Best Sushi in Portland, Bone crackers with horse mackerel, Crab Hand Roll with dry curry seasoning and kewpie, Fava bean salad with tofu, Flounder sashimi, Giant Clam sashimi, Grilled Japanese Eggplant with dashi and Cold Smoked Black Cod, Grilled Wagyu, Hokkaido Scallop with yuzu juice sushi, Horse Mackerel Sushi, Kojada sushi, New Zealand Snapper with ponzu sushi, Nodoguro, Nodoguro 2016, Nodoguro Dinner, Nodoguro PDX, Nodoguro Portland, Nodoguro SupaHardCore, Nodoguro Super Hardcore, Oyster with citrus, Prawn Roll with shiso and avocado, recap of SupaHardCore, Review of SupaHardcore, Sake steamed abalone and abalone liver puree with kelp, sashimi, Sea Bream Sperm Sac, Sea Scallop sashimi, Sea Urchin Sushi, Shirako, Sukiyaki Wagyu, sushi, Tofu with jam and uni, Uni Sushi, Wagyu Beef, Wagyu Sashimi, Wagyu with uni and caviar, What is SupaHardcore like