Nuvrei Pastries

I’ve been loving Nuvrei Patisserie & Café for several years now. I remember when they originally only had the downstairs space and going in you felt like you were making some secret kitchen deal. Then they opened up a small little patisserie and cafe upstairs that was bright with light and the smell of goodness while being super cozy – there were times I had to eat using the little counters they had on the outside hallway because there was no space in this teeny tiny adorable shop. Recently this year they opened up the MAC Bar, an additional little space specifically for ogling the beauty and putting together your fresh macaron boxes (and the upstairs Nuvrei Cafe space continues to be the devoted space for your warm beverage needs and to ogle/order the amazing baked goods).

In case you haven’t visited Nuvrei before, let me give you a little visual tour of their deliciousness. If you are thinking of bringing some wonderful treats as you travel for the holidays, or having some guests visit and are looking for a quick place to grab a bite to go and keep on (say then off to a trip to the Gorge area, or the Coast, or up to Mt Hood) I cannot recommend stopping and visiting Nuvrei enough.

Besides the various coffees and cappuccinos and lattes and Valrhona Mocha, they also have Valrhona Hot chocolate, chai, and Foxfire Teas as well.
The love from Nuvrei Patisserie and Cafe in vanilla latte form and what magnificient pastry did you choose...? The love from Nuvrei Patisserie and Cafe in vanilla latte form

I’ve written previously about their macarons, which you now can go straight downstairs to the Macaron Bar in order to get. There are seasonal flavors they change out, such as my latest visit they had chestnut and also a chai flavor.

The Macarons at the MAC Bar below Nuvrei Patisserie and Cafe in the Pearl District of Portland Macarons from Nuvrei, Nuvrei Patisserie and Café

In that same post, I also loved their Fried Egg Bagel Sandwich. In another breakfast and lunch sandwich focused post, I gushed about the cheddar jalapeno bagel with cream cheese, and their bagels which uses with their homemade pretzel dough to add extra flavor and chew. I also like how they make pretzel sandwiches, such as the Pretzel with chive cream cheese and smoked wild sockeye salmon. 

Fried Egg sandwich that includes fontina, tomato, frisée and dijon butter and cream cheese, Nuvrei Patisserie and Café Nuvrei Patisserie and Café breakfast sandwich pretzel bagel Nuvrei Patisserie and Café breakfast sandwich salmon pretzel

You may think you are going to just take this to go to eat later, but maybe you should get 2 sandwiches – one for breakfast AND one for lunch. For instance, you can get the Salmon Bagel Sandwich with cucumber, dill, red onion, butter lettuce and choice of bagel and cream cheese for breakfast, or perhaps the Sausage Bagel sandwich with housemade sage sausage, fried egg, dijon butter, onion, brie and basil. And then for lunch, go with the Avocado Turkey or BLT.

Here’s a little bit more detail on that Avocado Turkey bagel sandwich… they have a large variety of bagels, varying from plain, onion, sesame, poppy seed, fleur de sel, everything, cheddar jalapeno, or asiago, but I personally prefer the cheddar jalapeno and everything myself. I mean look at the beauty of that cheddar jalapeno..
Details of the Avocado Turkey bagel sandwich at Nuvrei Patisserie and Cafe, here on a cheddar jalapeno bagel with avocado, turkey, tomato, red onion, butter lettuce, choice of bagel that is made with some homemade pretzel dough and cream cheese of course Details of the Avocado Turkey bagel sandwich at Nuvrei Patisserie and Cafe, here on a cheddar jalapeno bagel with avocado, turkey, tomato, red onion, butter lettuce, choice of bagel that is made with some homemade pretzel dough and cream cheese of course Details of the Avocado Turkey bagel sandwich at Nuvrei Patisserie and Cafe, here on a cheddar jalapeno bagel with avocado, turkey, tomato, red onion, butter lettuce, choice of bagel that is made with some homemade pretzel dough and cream cheese of course Details of the Avocado Turkey bagel sandwich at Nuvrei Patisserie and Cafe, here on a cheddar jalapeno bagel with avocado, turkey, tomato, red onion, butter lettuce, choice of bagel that is made with some homemade pretzel dough and cream cheese of course

And maybe a cookie too. Seriously, look at how packed with chocolate and walnuts their Chewy Chocolate Walnut cookies are. You can also just take home a mix and bake it yourself at home to eat, unashamed, a half dozen all by yourself.
Chewy Walnut Cookie, one of the many many delicious options at Nuvrei Patisserie and Cafe Seriously, look at how packed with chocolate and walnuts their Chewy Chocolate Walnut cookies are at Nuvrei Patisserie YUM, Take Home Cookie Mix of either flourless chewy chocolate cookie with walnuts or flourless double chocolate brownie from Nuvrei Patisserie and Cafe

Or go a little lighter and just go with a croissant – plain buttery one is simple, but so light and buttery.
The buttery light as air croissant at Nuvrei Patisserie and Cafe The buttery light as air croissant at Nuvrei Patisserie and Cafe

Or go for a flavored croissant, such as chocolate, or sesame, or sesame thyme, or almond, or chocolate almond, or walnut, or chocolate walnut, or berry croissant or seasonal fruit croissant… and save the sandwich for lunch. Let me tell you, they know what they are doing with their croissants.
Chocolate Croissant, one of the many many delicious baked good pastries at Nuvrei Patisserie and Cafe Sesame Thyme Croissant, one of the many many delicious baked good pastries at Nuvrei Patisserie and Cafe Almond Croissant, one of the many many delicious baked good pastries at Nuvrei Patisserie and Cafe Chocolate Walnut Croissant, one of the many many delicious baked good pastries at Nuvrei Patisserie and Cafe Seasonal Fruit Croissant, one of the many many delicious baked good pastries at Nuvrei Patisserie and Cafe

Or go with a glistening cinnamon danish. Or scone (like these lemon poppy seed scones or blueberry blackberry scones). Nuvrei pastries are amazing, all of them.
Cinnamon Danish, one of the many many delicious baked good pastries at Nuvrei Patisserie and Cafe Lemon Poppy Seed Scone, one of the many many delicious baked good pastries at Nuvrei Patisserie and Cafe Blueberry Blackberry Scone, one of the many many delicious baked good pastries at Nuvrei Patisserie and Cafe

Or pretzel or bacon cheddar biscuit. Or their Granola, made with Pepitas, coconut flakes, dried wild blueberries, rolled oats, Oregon honey, thin sliced almonds & a dash of cardamon, all lightly toasted (and you can get it with their yogurt and seasonal fresh fruit too).
Gruyere Pretzel, one of the many many delicious baked good pastries at Nuvrei Patisserie and Cafe, and it can be made to be your bread for a sandwich Bacon Cheddar Biscuit, one of the many many delicious baked good pastries at Nuvrei Patisserie and Cafe Granola, made with Pepitas, coconut flakes, dried wild blueberries, rolled oats, Oregon honey, thin sliced almonds & a dash of cardamon, all lightly toasted! At Nuvrei Patisserie and Cafe

You can see the problem is I just want to eat everything in the display, and you will also have a hugely difficult time choosing just one. Which is why I say, get two!

Or, bring them home for a holiday breakfast treat for your family – you get 10% off on a box of 12 or more pastries (excluding macarons). I barely need the excuse of a family in order to get a bunch of bagels and biscuits and scones.

Nuvrei is located at 404 NW 10th Avenue – the patisserie and cafe where you can get the various pastries and coffee is up the stairs when you first walk in, while the macaron bar aka MAC Bar is down the stairs. They are open 7am – 5pm daily except Sunday where they open at 8am.

To go sandwich from Nuvrei Patisserie and Cafe

Have you ever been to Nuvrei? What did you like- macarons? Pastries? Both?

Do you have guests visiting you this holiday season that you want to spoil by upgrading their continental breakfast basket with some of these pastries? I don’t have guests and I’m still thinking of putting that kind of basket together just for myself…

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Warming up with Flambée and Spaetzle at St Honoré

I am quite the fan of St. Honoré Boulangerie, which has three Portland locations. In particular, the one on SE Division at 3333 SE Division Street has their 1 year anniversary today! To celebrate, they are offering complimentary chouqettes when you buy any coffee drink from 7 -9 am. and from 4-7 pm tarte flambées and cider!
St Honoré Chouquettes (puffy baked pastry balls made with a pâte à choux and sprinkled with rock sugar) and in the back Grille Aux Pommes (Puff pastry baked with cider that is slowly cooked in the oven) Tarte Flambées at St Honoré. Here paired with a few sips of Beujolais Nouveau

Also, then tomorrow on Thursday, December 4th, Hot Club of Hawthorne will be playing live music (Chef Dominique described them as French Gypsy Jazz) from 6:00pm – 8:30pm while St Honoré offers an anniversary special of your choice of Tarte Flambée or Spaetzle, with a mini dessert, and a drink from their taps for $9.00 from from 5:00pm until they close!

I love both the Tarte Flambe or Spaetzle at St Honoré. I first fell in love with Spaetzle at local Alsatian restaurant Gruner, and then when I was in Germany. If you are not familiar, spaetzle is a soft egg noodle that is often small and thin, almost like tiny dumplings. They are more buttery and melt in your mouth than gnocchi, without being quite as filling as potato based gnocchi.

As soon as you walk into St Honoré, you can’t help but feel charmed by the French feel that includes small floral details balanced by tile and wood.

St. Honoré Boulangerie on SE Division in Portland St. Honoré Boulangerie on SE Division in Portland

You should definitely try the Tarte Flambées, which are Alsatian-style Flatbread pizzas baked to order. They offer about a dozen different options of tarte flambe, varying from my favorite the Lardon et Oignon (Bacon, fresh onions, crème fraîche, and Emmental cheese) to unusual combinations such as Fromage de Chèvre et Raisins (Olive oil and rosemary pached grapes, smoked fennel and goat cheese drizzled with honey) or one with squash and radicchio that was the chef’s special on another visit.

St. Honoré Boulangerie, Cider Program Media Preview, Tarte Flambée, an Alsatian-style Savory tart baked to order, this one is LARDON ET L'OIGNON Bacon lardon, fresh onions, crème fraiche St. Honoré Boulangerie, Cider Program Media Preview, Tarte Flambée, an Alsatian-style Savory tart baked to order, this one is a special one with crème fraîche sauce, apples, Fourme d'Ambert bleu cheese, baked and topped with arugula, toasted walnuts and a cider gastrique.

Now that winter’s cold weather is here and you want some warm comfort, you too should also check out the Spaetzle, like this one below with a cream sauce and Emmental cheese, with Carrots, green peas, mushrooms and onions so it’s also vegetarian. Tell me you don’t already feel comforted seeing the pictures. If it’s making you think it’s a bit like mac and cheese, you are right, but with the use of spaetzle it is more delicate. Other versions of their Spaetzle include one with caramelized cauliflower, leeks and tomato fondue and another one that offers Roasted pork loin, smoked apples and house-made sriracha sauce, topped with fresh breadcrumbs.

So, it doesn’t have to necessarily be a cheesy dish, but still offers some of that oozy melty comfort even without the cheese just because of the use of the spaetzle – you just have to vary up what you pair with the spaetzle. When I had it in Germany, it was just often simply in a bit of melted butter.

Spaetzle at St Honoré

Every time I dine here I imagine that this is my neighborhood little spot as I’m visiting a nice town in the northern part of France – it’s not fancy, but it’s still a very good taste of French living.

In fact, this dish, per an interview by the Oregonian of chef Dominique Geulin, spaetzle is the dish that is the equivalent of bringing home to him, just like Ratatouille did for that critic in the Disney movie with the chef rat. The article also includes a recipe and video of how to make spaetzle yourself.

Spaetzle at St Honoré, house-made tiny dumplings with a cream sauce and Emmental cheese, baked to order. This version is LÉGUMES with Carrots, green peas, mushrooms and onions

Hope there’s some tarte flambe and / or spaetzle in your future to cozy up to!

Have you had spaetzle at St Honoré before? Or spaetzle at all? What’s your favorite way to have it, or where have you had it before?

And happy 1 year anniversary St Honoré Division!

For a look at other treats at St Honoré Division, check out this previous post that included when I first visited them in anticipation of Cider Week.

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Kells Brew Pub

A couple weeks ago, I was invited to visit the Kells Brew Pub at 210 NW 21st Ave here in Portland (they also have an outpost in Seattle and San Francisco). Until that visit, I was familiar with the Kells Irish Restaurant & Pub downtown at 112 SW Second,. This is particularly thanks to Kells, if you haven’t heard of it by now, hosting of the joyous St. Patrick’s Day festival here in March, as well as year round offering of live music, fun for watching sport games, the magnetized ceiling where money up there is matched by Kells and donated to the Providence Child Center annually… I even know someone who met the woman who is now their wife and mother of their lovely children at Kells!

Recently, Kells has made some big steps forward in continuing to expand. First, a little history. After founding the first Kells Irish Pub in 1983 at Seattle’s Pike Place Market, this was followed then by in 1990 of the SW Second downtown Portland location here that I have mentioned. This is when they also helped found the now annual and famous St. Patrick’s Day festival with a double decker bus that has transported happy fans to games. After opening another branch of Kells in 1996 in San Francisco, it was then in 2012 that the Kells BrewPub on NW 21st, essentially the Nob Hill neighborhood but also so conveniently close to Providence Park, was opened.
Kells Brew Pub on 210 NW 21st Ave, Portland Kells Brew Pub on 210 NW 21st Ave, Portland

You can read between the lines from the timeline here that the owners, Gerard McAleese and wife Lucille, have taken great care and thought with every step they take to expand while still maintaining their personality and quality. No wonder that Kells is rated the number one Irish restaurant and pub in the nation.

This year, Kells is taking a new step by opening the Kells Taproom at the Moda Center on the 3rd floor. I’m happy to see more and more local options at the Moda Center, and there’s definitely nothing wrong with a greater variety of good beer options at a location. One of the things I learned at my Kells visit was that they have expanded their lineup of beers to include a smooth Irish Stout on nitro, which I found to be very smooth chocolate, and we also had a chance to try their seasonal / last keg of a Crystal Fresh Hop.
Beers of Kells Brew Pub on 210 NW 21st Ave, Portland Beers of Kells Brew Pub on 210 NW 21st Ave, Portland

But, don’t fret if you want something other than beer. They may have some bottles of other things at their bar for you to choose from if you are parched for a shot of whiskey or other cocktail.
The impressive bottles behind the full bar at Kells Brew Pub on 210 NW 21st Ave, Portland

Also, did you know that the Kells Brew Pub on NW 21st has a parking lot? What a hidden perk, and particularly important I’m sure if you are bringing the family. Unlike a lot of Irish bars that are dark and a little sticky, Kells is very family friendly.
Kells Brew Pub on 210 NW 21st Ave, Portland has its own little mini parking lot Kells Brew Pub on 210 NW 21st Ave, Portland Kells Brew Pub on 210 NW 21st Ave, Portland

Kells would work for a date as well- they have some comfy leather couches by a roaring fire for you to warm up while having an Irish Coffee. I should also mention they have a cocktail called the Cowboy Coffee with coffee bean infused whiskey with coffee if you really need the pick me up… Or stick to innocent hot chocolate or spiced apple cider. Kells is ready to comfort you.
Warm up on the couches and by the fire at Kells on NW 21st with an Irish Coffee in hand Warm up on the couches and by the fire at Kells on NW 21st with an Irish Coffee in hand

In mid October of this year, Kells Brew Pub added Travis Star as the new head chef. As part of my visit, I was able to check out some of the classics as well as new items that have been added to the menu. Vegetarian F joined me in testing out how accommodating the menu is to many diets.
Kells Brew Pub dinner, Travis Star the new head chef, explaining some of the dishes

We started off with a first course of the Kale Salad with organic kale and greens, avocado, tomato, red onions and almonds. The garlicky dressing was quieted by the pairing of the Kells Irish Pale Ale had a dry minerality that cleansed the palate.
Kale Salad with organic kale and greens, avocado, tomato, red onions and almonds. The garlicky dressing was quieted by the pairing of the Kells Irish Pale Ale had a dry minerality that cleansed the palate at Kells Brew Pub on 210 NW 21st

For our second course, we were able to try a few items from the Wee Plates section of the menu. For the omnivore, the plate included a bacon wrapped fig stuffed with goat cheese, a sample of the salmon cakes that is served with a tasty chipotle remoulade and house made pickles (I was wiping up that plate clean of the sauce with those pickles), and sample Irish Stout Meatball with Kells Irish Stout Sauce. I thought the vegetarian sampler was even better with its steamed leek wrapped fig stuffed with goat cheese, a polenta cake with the chipotle remoulade and house made pickles, and a dense and moist housemade falafal fritter with tzatziki. These were all paired with the Kells Irish Lager that is tastier than any other lager I’ve had, maybe partially because of the complexity of the Weihenstephan yeast they use that also adds a creamy quality.
Kells Brew Pub dinner, an omnivore sampling of the Wee Plates included bacon wrapped fig stuffed with goat cheese, salmon cakes that is served with a tasty chipotle remoulade and house made pickles, and Irish Stout Meatball with Kells Irish Stout Sauce. Paired with the Kells Irish Lager Kells Brew Pub dinner, an omnivore sampling of the Wee Plates included bacon wrapped fig stuffed with goat cheese, salmon cakes that is served with a tasty chipotle remoulade and house made pickles, and Irish Stout Meatball with Kells Irish Stout Sauce Paired with the Kells Irish Lager Kells Brew Pub dinner, a vegetarian sampling of the Wee Plates included steamed leek wrapped fig stuffed with goat cheese, a polenta cake with the chipotle remoulade and house made pickles, and a dense and moist housemade falafal fritter with tzatziki Paired with the Kells Irish Lager

For our main courses, it was nice to see there were some traditional Irish dishes as well as just good entrees that would fit in with any restaurant in case you don’t want to necessarily eat traditional Irish food but have the Irish beer. Irish food isn’t one that uses a lot of sauce, but the addition of it here – for instance the Veggie Pasty with seasonal vegetables baked into a puff pastry, was really upgraded by serving it over polenta with a kale coulis and tomato coulis to layer on additional flavors and textures. I liked it even better than the meat dish of the sample of the cast iron Wagyu top sirloin steak with heirloom baby carrots, fingerling potatoes, and bordelaise sauce. Seriously, we were really impressed with how vegetarian friendly Kells is.

Both these dishes was paired with the #1 selling beer of Kells… a Kells Irish Red Ale!
Veggie Pasty at Kells Brew Pub with various seasonal vegetables baked into a puff pastry over polenta and kale coulis and tomato coulis for flavor Sample of the cast iron Wagyu top sirloin steak at Kells Brew Pub with heirloom baby carrots, fingerling potatoes, and bordelaise sauce

I don’t usually like chocolate, but I was scraping the chocolate sauce after eating all the decadent truffles here. This was paired with naturally, the Kells Irish Stout, which is on nitro.
rich decadent Truffles at Kells Brew Pub paired with Kells Irish Stout on Nitro

Thank you to Kells for letting me check out the menu and sample your beers… we will definitely be back for more! Thank you to Head chef Travis Stark Pub Manager Garrett McAleese, and Head Brewer Dave Fleming as well as owners Gerard and Lucille McAleese.
Head chef Travis Stark Pub Manager Garrett McAleese, and Head Brewer Dave Fleming of Kells Brew Pub

You may have heard that Kells brewer Dave Fleming (in the flat cap above) did a collaboration beer with homebrewer Natalie Baldwin and that Boom Roaster Coffee Milk Stout won both the People’s Choice AND Judge’s Choice award at the Willamette Week Beer Pro/Am. Well, that beer is going to be served at the upcoming Holiday Ale Festival in Pioneer Courthouse Square Dec 3-7, so make sure you stop by and try it!

Have you ever been to Kells, either the NW 21st Brew Pub or the downtown Restaurant & Pub? Are you an Irish beer fan and will you try their beer at the Moda Center? Are you aware or going to the Holiday Ale Festival (one of my favorite beer festivals of the year because I love most of the beers they offer) and the special release beers like the winning Boom Roaster Coffee Milk Stout just for the festival, and even more limited release beers (but unlike other beer festivals, with actual times and days of release so you can plan ahead and accordingly) that are all part of the lineup?

Disclosure: This meal 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.

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BlueHour Portland

I have been a fan of Bluehour because of it’s warm, modern, elegant and romantic atmosphere  in the Pearl (250 NW 13th Ave) for years. Unlike many dining rooms, they have tables that can provide a small measure of privacy because they aren’t too close together and rich ceiling to floor drapery helps divide up the space so you can feel some small amount of intimacy for your conversations and experience.
The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl District  The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl DistrictThe classy and romantic atmosphere at BlueHour Portland in the Pearl District

Usually though, I admit I pop in for happy hour. Recently, I was invited by Little Green Pickle with a group of other food bloggers to experience dinner, as well as get a little behind the scenes peek! Chef Kyo Koo welcome a few of us into his kitchen, and I was able to see the very neat and organized mise en place. I actually have lots of little saved containers similar to that for the few times I also do mise en place, which tends to be when I’m making multiple dishes or prepping but not actually cooking until the next day, and it was nice validation for me that it’s normal, and not anal.
BlueHour Portland, a visit to the kitchen with intro by chef Kyo Koo BlueHour Portland, some of the kitchen crew BlueHour Portland, some of the mise en place

Back in the kitchen, I observed the creation of a recently added seasonal salad to their menu by Sarah that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings topped with deep fried kale. I secretly admired her adorable little silicon spatula. My silicon spatula is also one of my favorite kitchen tools. You can see in the background another small group getting the VIP treatment in observing the King Crab salad I think being made?
Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

I also felt validated that I only recently bought salad servers (specifically, these cute Talisman Designs 12-Inch Solid Beechwood Salad Set that are sourced responsibly and adorably laser etched). Most of the time (ok, all of the time), just like Sarah, I toss the salad by hand! I need to up my game by storing homemade dressing in those squeeze bottle containers though and plating them in rings like that.
Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

Isn’t that a beautiful salad? And, I loved the play of all the textures.
BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures

Bar Manager Gigi also talked through and supervised some of my fellow blogger ladies in making a cocktail called the Templeton Abbey with with templeton rye, canton ginger, lime, cucumber, and rosemary.
BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi  how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi  how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi  how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi  how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Here is the cocktail end result of the Templeton Abbey.
BlueHour Portland, a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Other amazing cocktails at our table were the beautiful Bootsy Collins with vodka, rosemary, blackberries, lime and soda and this Paper Airplane cocktail with bourbon and Campari and Amaro Nonino and lemon juice.
Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Paper Airplane Gorgeous cocktail at Bluehour Portland of Paper Airplane

Then it was time for our family style dinner. We started out with an amuse bouche from Chef Kyo Koo of toasted brioche with salmon and beet. Now here’s an idea that should be incorporated into any holiday party you throw- so easy to do but so classy!
BlueHour Portland, amuse bouche of grilled brioche with salmon and beets BlueHour Portland, amuse bouche of grilled brioche with salmon and beets

You know you’re at a fancy restaurant when the bread service is brought to you individually with the waiter placing a bread out for you like a bread basket maiden/mister (served with salted room temperature butter. Thank you, I hate hard butter. Also, seriously look at Frances’ sexy eyes, so gorgeously distracting from the bread service…)
Frances making sexy eyes while bread service from a basket is served with soft salted butter Bread service at Bluehour Portland

Next was an Heirloom Beet Salad with new zealand spinach, crispy shallots, nasturtium and crème fraîche. All of us raved about our love for beets. And can you get any more fancy to a salad then adding edible flowers?

Then, came a starter of Alaska King Crab with porcini mushroom, truffled amaranth, and shellfish emulsion. There needs to be more truffled amaranth in my life.
Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion.

Chef Kyo Koo was pretty proud of the Haiga Rice being used in the ‘risotto’ that also included wild mushrooms, pine nuts, and acorn squash. First of all, risotto is such a go to comfort food in the cold days when you want to be fancier than mac and cheese or ramen. Chef Kyo Koo then elevated it with Haiga Rice, which is a rice from Japan that has slightly more fiber than white rice but not as tough then brown rice.
Bluehour Portland and Chef Kyo Koo was pretty proud of the Haiga Rice being used in the risotto that also included wild mushrooms, pine nuts, and acorn squash

That dish was just another example of how Chef Kyo Koo likes to mash up ingredients and techniques and flavors from various influences in the world. Next was a dish of Hand cut Wheat Noodles topped with pork belly, prawns, heirloom carrots, and fermented black bean “bolognese”.
Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese' Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese'

For a little palate cleansing next we enjoyed Netarts Oysters on the half shell with citrus mignonette, demonstrating a timeless classic.
Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland

I really enjoyed that little break as the next dish was the intense OMG SO GOOD, the rich and luxe entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage
Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage

The Salmon with swiss chard, radish, pine mushrooms was perfectly cooked.
Bluehour Portland Salmon with swiss chard, radish, pine mushrooms Bluehour Portland Salmon with swiss chard, radish, pine mushrooms

And then it was time for dessert, including a Patisserie Plate (happy National Chocolate Day, which happened to fall on that day!),
Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates

and Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake, and Cinnamon apple gingerbread tart with gelato
BlueHour Portland Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake Bluehour Portland dessert, Cinnamon apple brioche with gelato

Bluehour changes their menu based on whatever is fresh, so the offerings are different from a visit even in the same month with updates in the ingredients being used. For instance, the heirloom carrots in the hand cut wheat noodles get switched out for zucchini instead.

Besides ordering a la carte, your table can also choose to get the Tasting Menu, which offers 5 courses including dessert for $58 a person, which is quite a bargain for a tasting menu.

They are also offering a special Thanksgiving menu that includes choice of first course, entree, and dessert at only $50 a person, which is quite a deal given that it is a holiday and the high quality of their dishes. The options are

Bluehour Thanksgiving Special Menu

Choice of First Course

  • Foraged Mushroom Veloute with pimento dulce and parmesan
  • Field Green Salad with heirloom carrots, red radish, and pistachios
  • Little Gem Lettuce Salad with smoke salmon, buttermilk, and chives
  • Spiced Potato Sausage with horseradish, Dijon, and bitter greens
  • Butter Poached Wild Prawns with garlic, fine herbs, and toast

Choice of Entrée

  • Roasted Turkey with herbed mashed potatoes, red Russian kale, and gravy
  • Smoked Pork Loin with sunchoke bread pudding, escarole, coffee, and porcini jus
  • Prime Rib with fried fingerling potatoes, mustard greens, and shallot jus
  • Chinook Salmon with carmelized futsu squash, Brussels sprouts, and salmon caviar
  • Handmade Orzo with Dungeness crab, broccoli, and sweet cream

Choice of Dessert

  • Spiced Caramel Apple Torte with sea salt caramel, buttercream, calvados crème anglaise
  • Butternut Squash Semifreddo with maple glazed pecans and ginger-white chocolate macaroons
  • Dark Chocolate Truffle Tart with pear-brandy sherbert and hazelnut praline

What did you think of these dishes I described, is there one that really appeals to you? Have you been to Bluehour before and what did you think?

Thank you to Little Green Pickle and Bluehour for this amazing and unique experience of the behind the scenes peek and tasting such delicious things!

Disclosure: This meal 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.

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Jinya Ramen Bar in Los Angeles

Shortly after arriving at LAX and being picked up by my sister/bride to be, we grabbed a quick and very satisfying lunch at Jinya Ramen Bar before we went off to pick up her wedding dress in Koreatown and then off to check into the house we selected to rent for the bridesmaids via VRBO. Before picking me up, the car had already gotten filled up at Costco with muffins, croissants, OJ etc to help stock our rental home.

But, we needed a little more fuel before we continued on, and Jinya Ramen provided that warm tummy to help us out.
Jinya Ramen Bar, at Mid-Wilshire in Los Angeles Jinya Ramen Bar, at Mid-Wilshire in Los Angeles Jinya Ramen Bar, at Mid-Wilshire in Los Angeles

It was ironic that I had just written a post about takoyaki and how it had been a couple years since I had it, but then within just this past few weeks I had an opportunity to have it twice!

This Jinya is in a small strip mall so there are several parking spaces you can grab right in front of the restaurant. If you come when it is busy, there will be a sign up sheet for you that you should add your name and party size ASAP. We arrived around 1:45, so after the lunch rush had already subsided, so we were seated within 5 minutes.
Jinya Ramen Bar, at Mid-Wilshire in Los Angeles

The service is quick, with us quickly placing our orders for their classic and best seller ramen, the Jinya Number 1 of Tonkatsu Black which includes pork broth, pork chashu, kirukage, and egg along with the regular expected ramen flavorings like green onion, dried seaweed/nori, garlic chips, fried onion and a ramen special that was a bit spicier with jalapenos. There are additional toppings you can also add to your ramen, varying from spinach to tofu to corn, wonton, chicken, bok choy, etc. They have 9 other ramens, such as those with chicken if you don’t eat pork, and even a vegetarian one.

Looking at this photo now, with the cooler weather and cold rains, I can’t help but crave some more ramen right now!
Jinya Ramen bar at Mid-Wilshire, their classic and best seller ramen, the Jinya Number 1 of Tonkatsu Black which includes pork broth, pork chashu, kirukage, and egg along with the regular expected ramen flavorings like green onion, dried seaweed/nori, garlic chips, fried onion

You can also get combinations with your ramen, such as adding on pork gyoza and salad, or california roll and salad, or a curry rice… At the Mid-Wilshire location, we opted not only for pork gyoza but brussels sprouts tempura.
Jinya Ramen bar at Mid-Wilshire, pork gyoza that you can get with salad in addition to your ramen to make a combo Jinya Ramen bar at Mid-Wilshire, brussels sprouts tempura

And we got takoyaki, or octopus balls!
Jinya Ramen bar at Mid-Wilshire, takoyaki or octopus balls Jinya Ramen bar at Mid-Wilshire, takoyaki or octopus balls

Besides the 3 location in Los Angeles, you can also find Jinya Ramen in Las Vegas, Houston, and Vancouver Canada, and I think there might be one in Seattle (Bellevue) as well?!

Do you ever crave ramen on a cold rainy day? Where do you get your ramen fix at?

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