Life of Pie in Portland

December 12, 2013 by 3 Comments

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

Earlier this week, I was invited to a Media Preview of the Life of Pie, a new restaurant at 3632 North Williams/NE Beecher Streets.
Life of Pie Pizza, Portland at 3632 North Williams and Northeast Beecher Streets Life of Pie Pizza, Portland at 3632 North Williams and Northeast Beecher Streets Life of Pie interior combines modernity with the warmth of lots of wood and various pizza making accouterments along the walls

Life of Pie specializes in wood-fired pizzas, using a special Stefano Ferrara oven which so excited to be here in Portland. I mean look at that 6,900 pound, 1000 degrees F, beaming immigrant from Naples, Italy! They have a whole page of their website devoted to this proud baby!
The pride of Life of Pie and the source of amazing pizzas is a 6,900 pound wood fired pizza oven, hand-made by the legendary Stefano Ferrara in Napoli, Italy The pride of Life of Pie and the source of amazing pizzas is a 6,900 pound wood fired pizza oven, hand-made by the legendary Stefano Ferrara in Napoli, Italy The pride of Life of Pie and the source of amazing pizzas is a 6,900 pound wood fired pizza oven, hand-made by the legendary Stefano Ferrara in Napoli, Italy The pride of Life of Pie and the source of amazing pizzas is a 6,900 pound wood fired pizza oven, hand-made by the legendary Stefano Ferrara in Napoli, Italy

That oven works hard with the Shepherds Grain flour dough that owner Jason Kallingal and Nick Burger have perfected after reportedly 30 batches. The oven adds a hint of char and some smoke to that dough, but not a lot of char so the base stays chewy while the crust is crispy.

The 11 inch pizza pies are topped with housemade and/or locally sourced seasonal ingredients, such as their homemade mozzarella which we saw being made right then and there at the event, or the mushrooms from the Farmers Market, Carlton Farms applewood smoked bacon, Chop salami and Mama Lil’s Peppers…

Life of Pie pizzas in progress Life of Pie's housemade mozzarella in progress

They have 8 pizzas on their menu ranging from $9-12. They also offer a menu of toppings, so those 16 ingredients can be used to mix it up to your liking, including any of the ingredients listed in the pre-tested recipes below to your own preferences, and a few extra ones such as mixed olives or anchovy.

  • Chop Spicy Salami, Mama Lil’s Pepers, Goat Cheese, Honey
  • Seasonal Mushrooms with Shaved Pecorino Romano and Truffle Oil
  • Bacon, Goat Cheese, and Oven Roasted Leeks
  • Meatball, Ricotta, and Red Onions
  • Caramelized Onions, Goat Cheese, and Garlic Confit
  • Marinara, Extra Virgin Olive Oil, Sea Salt, Chili Flakes
  • Fennel Sausage and Mama Lil’s Peppers
  • Margherita with Mozzarella, Tomato and Basil

At the tasting I was able to test a slice of the Seasonal Mushroom pizza covered in chanterelles and shitake mushrooms and finished with shaved pecorino romano and truffle oil. This was my favorite, if I had to pick one of the pizzas of the night to rank #1.
Life of Pie Seasonal Mushroom pizza covered in chanterelles and shitake mushrooms and finished with shaved pecorino romano and truffle oil. This was my favorite.

Also sampled were the Carlton Farms applewood smoked bacon layered with oven-roasted leeks, goat cheese and caramelized onions. I loved those oven-roasted leeks. Meanwhile the Fennel Sausage kicked up your average sausage pizza with Mama Lil’s Peppers and offered a great pairing of spicy with a sauce so good I could imagine drinking it. Also check out that classic Margherita with Mozzarella, Tomato, and Fresh Basil whose leaf color slowly just darkening from the pizza heat testifies to its freshness.
Life of Pie Portland's Carlton Farms applewood smoked bacon layered with oven-roasted leeks, goat cheese and caramelized onions Life of Pie's Fennel Sausage pizza kicked up your average sausage pizza with Mama Lil's Peppers all over the sauce and in pieces here or there throughout "Life
I was also blown away by two appetizers they offered at this media event.
Appetizers at Life of Pie pizza in Portland, at North Wiliams and Northeast Beech Appetizers at Life of Pie pizza in Portland, at North Wiliams and Northeast Beech, plus a peek at the kitchen

The first appetizer was a perfect balance of oozy and crispy in their Aracini, risotto croquettes with ricotta and mozzarella. So often I break open an aracini to find out it was mostly an empty shell, without much substance inside. Not the case with the Life of Pie aracini, as you can see- there’s a molten cheese surprise inside.
Life of Pie restaurant Portland appetizer, a perfect balance of oozy and crispy in their Aracini, risotto croquettes with ricotta and mozzarella Life of Pie restaurant Portland appetizer, a perfect balance of oozy and crispy in their Aracini, risotto croquettes with ricotta and mozzarella Life of Pie restaurant Portland appetizer, a perfect balance of oozy and crispy in their Aracini, risotto croquettes with ricotta and mozzarella

Then there was Life of Pie’s surprise right hook: Kale & Arugula with parmesan and honey lemon vinaigrette packed an addictive punch with its light dressing that enhanced the kale and arugula and the parmesan to add texture like a breadcrumb topping of a mac and cheese- but all over your salad! I would **highly recommend** this salad. It is a very crave-able salad.
Life of Pie's surprise right hook: Kale & Arugula with parmesan and honey lemon vinaigrette packed an addictive punch with its light dressing that enhanced the kale and arugula and the parmesan to add texture like a breadcrumb topping of a mac and cheese- but all over your salad!  Life of Pie's surprise right hook: Kale & Arugula with parmesan and honey lemon vinaigrette packed an addictive punch with its light dressing that enhanced the kale and arugula and the parmesan to add texture like a breadcrumb topping of a mac and cheese- but all over your salad!

Besides the pizza pies, they also offer some simple spaghetti if you are especially craving their tangy marinara sauce, which you can dress up further with the fennel sausage or meatballs if you’d like. They also have a gluten free pasta available. As an alternative- but I recommend as an addition- to the aracini appetizer, they also have a oven roasted cauliflower gratin and meatballs that sound delightful. Dessert-wise the only option was a root beer float, but they are just a few doors down from What’s the Scoop? so I recommend finishing up with sweetness there.

Life of Pie interior combines modernity with the warmth of lots of wood and various pizza making accouterments along the walls, and seats probably about 40 something guests. When the weather warms they have a whole section that is all glass garage door walls that will open up to North Williams, which should be a great treat. Life of Pie is new and low key- I can’t describe the service since I did attend during a special event, but I hope this blog post is helpful to you anyway in seeing some of the offerings. As of now it appears there is no waiting in lines yet like some of other famous wood fired pizza places in town, so visit now!

In fact, they currently are offering an Extended Happy Hour daily 11 am-6 pm that includes a $5, 11 inch margherita pizza plus $3 beers and wines – a great deal! Now you just have to order that kale salad and invite me to join you in living a Life of Pie.
Life of Pie restaurant, Portland's Margherita with Mozzarella, Tomato and Basil Life of Pie restaurant, Portland- menu

Life of Pie is currently also doing a weekly FREE pizza giveaway for a free 11″ pizza every week on their Facebook site- check out the contest app!

Which of the pizza pies would you want to order?

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Bamboo Sushi Happy Hour

November 4, 2013 by 4 Comments

Food porn from a happy hour at Bamboo Sushi. My intention that day was to go to Salt & Straw for their monthly special ice cream, and by combining forces with my friend, try all the flavors of the month. The friend I was meeting was a little late (say, leaving at the time she said she would meet me there :P) And it was a day where it was raining super hard too, which is unusual for Portland even with its reputation for Pacific NW rain because it usually is “misting” not full on rain that soaks you in a minute. Usually I might walk up and down window shopping, but with the rain, I wanted shelter. I already sort of anticipated and was even slightly hoping for both of these reasons, because I know Bamboo Sushi is right next door to the Salt & Straw on NW 23rd, and it was happy hour time. Now I had 3 reasons to go in to add to the knowledge of Bamboo’s reputation!

Bamboo Sushi Cocktail of the day and complimentary edamam

3? Right. Besides, rain, and happy hour, there’s Bamboo being a business with a conscience. You probably have already heard all the accolades about how Bamboo Sushi not only offers delicious food, but also focuses on sustainability, and has been for about 5 years now. The founder of the two locations of Bamboo Sushi (one in NW 23rd that I went to, the other at SE 28th) Kristofor Lofgren has a background in environmental science, and besides operating the two restaurants, also works to partner with others and promote environmental responsibility in policy.

They know where all their seafood comes from, how it came to them including how their vendors operate, and all their seafood menu items are chosen according to the Seafood Watch list from the Monterey Bay Aquarium and Blue Ocean Institute then certified by The Marine Stewardship Council. This miniature video film at 4 minutes, the Story of Sushi, made splashy news last year in marketing the importance of making smart choices as a seafood diner, especially of sushi.


The Story of Sushi from Bamboo Sushi on Vimeo.

So how could you not be a fan? Especially, if you can make happy hour, which included for my friend and I

  • Daily Hand Roll and cocktail of the day… what you don’t see is that I already consumed the complimentary edamame bowl. Shh don’t tell my friend.
  • From their signature cocktail menu, the drink Purple Haze. with fresh blackberry puree shaken with vodka and lemon-lime juice, served on the rocks
  • Imo koroshi—“potato killer” roasted yam press box, garlic-soy-butter, sesame chili powder, $4 instead of $6 at happy hour. Tastes as wonderful as it looks.
  • From House Signature Roll section: Green Machine Roll (vegetarian) of tempura fried asparagus and green onions topped with avocado and cilantro sweet chili aioli. Amazing.
  • $6 instead of $10 at Bamboo Sushi Happy Hour: “karashi” hanger, a marinated and grilled St Helens hanger steak with asian mustard mushrooms and puffed rice
  • Also on the happy hour menu, char grilled shishito peppers tossed with miso butter and bacon and topped with bonito flakes, $4 instead of $6 at happy hour
  • Okonomiyaki, a traditional Japanese savory pancake with shrimp and mushrooms, topped with fried oysters, drizzled with aioli and eel sauce, $5 instead of $8 at happy hour

Bamboo Sushi in Portland happy hour, Daily Hand Roll and cocktail of the day From the Bamboo Sushi signature cocktail menu, the drink Purple Haze. with fresh blackberry puree shaken with vodka and lemon-lime juice, served on the rocks Bamboo Sushi in Portland happy hour, Imo koroshi— 'potato killer' a roasted yam press box, garlic-soy-bu From Bamboo Sushi's House Signature Roll section: Green Machine Roll (vegetarian) of tempura fried asparagus and green onions topped with avocado and cilantro sweet chili aioli. Amazing. $6 instead of $10 at Bamboo Sushi Happy Hour: “karashi” hanger, a marinated and grilled St Helens hanger steak with asian mustard mushrooms and puffed rice Also on the Bamboo Sushi happy hour menu, char grilled shishito peppers tossed with miso butter and bacon and topped with bonito flakes, $4 instead of $6 at happy hour Okonomiyaki, a traditional Japanese savory pancake with shrimp and mushrooms, topped with fried oysters, drizzled with aioli and eel sauce, $5 instead of $8 at Bamboo Sushi's happy hour

I also had from the signature cocktail menu a sample sip of the Sparkling Blossom (prosecco, shiso schochu, elderblossom nectar, rhubarb & lemon bitters, lemon juice, with a toschi cherry in a flute, as delicate and beautiful as it sounds), a sip of the super refreshing Shiso Serious (muddled cucumber, shisho infused shochu, lemon-lime juice and soda, garnished with a cucumber), and Sempai Mojito (muddled red grapes, mint and sage, with rum, lemongrass rum and sage simple syrup- very dangerous as it comes in a pint glass and took me over the line in my happy hour libations, oops! The hazards of a happy hour review!).

So we definitely… or maybe me as I pre-ordered everything but the rolls before she arrived to get happy hour prices… over-ordered. But at the same time, I was pleased to see the variety of items on the happy hour menu and could have easily ordered more. I didn’t even get any sashimi because I was so tempted by all these other options!

For happy hour there were 17 options there for food, of which more than half were vegetarian or could be vegetarian by omitting bonito flakes, one choice can even be made gluten free! The rest of the menu includes more of the same so that anyone with any diet can dine at Bamboo Sushi happily. It does get busy and has a hip, trendy vibe, so prepare your arrival/eating time accordingly. It’s obviously not going to be priced like a conveyor belt sushi place- but I think their cause is worth it. If you have the opportunity, come support this great local business with a conscience and enjoy incredible food for happy hour and dinner!

Do you like sushi and/or sashimi? During your visit would you go the raw route with sushi and sashimi and hand rolls, or go with the alternate options like I did during this happy hour? How much does a business with a conscience factor into how you select it as a destination?

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Autumn Dinner at Serratto

October 26, 2013 by 4 Comments

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.

I felt honored to be invited to attend a blogger dinner earlier this week at Serratto.   Executive Chef Tony Meyers prepared a sampling of fall dishes, and we were able to taste some of the wines from the restaurant’s monthly rotating wine flight. Julie Bond, who with her husband are the restaurant owners, was also present and told us how she fell in love with this space and potential 9 years ago. Since owning Serratto, they’ve expanded the menu from traditional Italian to also incorporate traditions from French and Mediterranean cuisines while also sourcing to support local, from the meats from Nicky USA to talking about the exact terroir of the wines from the specific vineyards in Italy and Spain.

In fact, if you visit you may see the snail on their windows and other decorative elements. The snail represents the Slow Food movement, so its presence is emphasizing the Serratto viewpoint of traditional (taking cues from classic old world European family and warmth) and then melding that with regional sustainable ingredients.

Outside of Serratto restaurant. the snail represents the Slow Food movement, so its presence is emphasizing the Serratto viewpoint of traditional (taking cues from classic old world European family and warmth) melded with regional sustainable ingredient Outside of Serratto restaurant. the snail represents the Slow Food movement, so its presence is emphasizing the Serratto viewpoint of traditional (taking cues from classic old world European family and warmth) melded with regional sustainable ingredient

I was excited to hear about the Serratto new fall seasonal dishes such as Kale Salad and the Forest Mushroom Ravioli.  Also, on Mondays and Tuesdays, Serratto now is offering a new prix fixe dinner – 3 courses for $25, such as

  1. Baby spinach salad with gorgonzola, spiced pistachio, warm bacon vinaigrette;
  2. Braised Tails & Trotters pork shank ravioli with Caramelized onion, Grana Padano, baby arugula, stone-ground mustard cream sauce;
  3. Dessert of housemade gelato or sorbetto with marcona almond-white chocolate cookie.

The courses come with suggested wine pairings as well.

As part of this Bloggers Dinner, I was able to check out the new seasonal Kale Salad, as well as try out that prix fixe menu entree option of the Brasied Pork Shank Ravioli!

Here’s the recap of the whole menu for the evening. I should note that even before this Blogger’s Dinner, I have been a fan of Serratto. I have visited many times because I think they have a great happy hour, great housemade pastas, and a really excellent wine selection. The Blogger’s Dinner was offering me an opportunity to sample more small tastes of a variety of dishes that would have taken me many visits in order to write this much of a review. Actually, since every time I come here I always end up with wine and pasta, this was great in forcing me to try to explore the menu more so that I can confidently say that you will have a good time at Serratto, even without wine. But why wouldn’t you have wine?
Serratto Bloggers Dinner Serratto Bloggers Dinner

Serratto is located on NW 21st and Kearney, in the trendy but artsy Nob Hill neighborhood. The atmosphere is a perfect combination of being chic so that you could have a dinner out with friends or a date night, but not so hip that you don’t also see corporate dinners of a table suits, or a family and locals also dining alongside you. You can make reservations with them on OpenTable, but I have also walked in and been fine as well.

They have a large space in which they can easily adjust tabletops either in the scene-y front (great people watching as folks make their way on the sidewalks from the streetcar down to 21st/are on their way back from their fun time) or the more classic yet cozy back nooks. Towards the back there is one raised area with two private dining rooms- all meaning they can accommodate dinner parties of more than 4 easily, not always easy to find at restaurants in Portland. They do classy holiday parties, but at the same time, this same space, as Julie told us, also was open during December 2008 snowstorm that shut down businesses because since everyone is nearby (she lives in the neighborhood as well), and they decided to be open to just be a place to go for the neighborhood. Elegant, but yet very place next door approachable somehow too!

Serratto Blogger Dinner 

– Prosecco Ruffino Extra Dry NV
There really is something to starting out with a glass of bubbly. It lifts your spirits and brightens your mood. There is no reason to save it only for special occasions- in fact, maybe the fact you had a crappy day is exactly the reason to break out sparkling.
Serratto Bloggers Dinner, starting with bubbles is always a happy place: Ruffino Extra Dry Prosecco NV

– Pinot Blanc/Gris/Riesling ’11 from Brooks “Amycas” Willamette Valley
– Ahi Tuna Tartare “Nicoise” chopped egg, capers, olives, housemade potato chips, tarragon aioli
– Kale Salad with pine nuts, honey crisp apple, sour cherries, Grana Padano, apple cider vinaigrette
I loved the simple clean flavors that showed off the quality ingredients in the Ahi Tuna Tartare, and that Kale Salad totally embodied the flavors and feeling of autumn. I probably would have skimmed right over them normally in reading the menu towards the more hearty and comforting pastas, but I won’t make that mistake in the future.
Serratto Bloggers Dinner, Pinot Glanc/Gris/Riesling '11 from Brooks Amycas Willamette Valley Serratto Bloggers Dinner, Ahi Tuna Tartare 'Nicoise' chopped egg, capers, olives, housemade potato chips, tarragon aioli Serratto Bloggers Dinner, Kale Salad with pine nuts, honey crisp apple, sour cherries, Grana Padano, apple cider vinaigrette paired with Pinot Glanc/Gris/Riesling '11 from Brooks Amycas Willamette Valley

Seared Sea Scallop roasted butternut squash, brussels sprouts, braised cabbage, apple butter, walnuts
This was soooo good, I would have licked the plate if I wasn’t with company.
Serratto Bloggers Dinner, Seared Sea Scallop roasted butternut squash, brussels sprouts, braised cabbage, apple butter, walnuts Serratto Bloggers Dinner, Seared Sea Scallop roasted butternut squash, brussels sprouts, braised cabbage, apple butter, walnuts

– Margherita Pizza with fresh mozzarella, tomato, garlic and basil
– Pizza Del Giorno with asparagus, bacon, artichoke hearts, arugula, mozzarella, marinara
– Boneyard Pale Session Lager, Bone Light
– Painted Hills Burger with brioche, bacon, white cheddar, aioli, bbq sauce, crispy onions + pommes frites
Can’t go wrong with the beer with citrus, grapefruit, and lemon flavors paired with tastes of the two pizzas and a burger! That burger was so juicy, and apparently is a popular dish for when there are catered events at Serrato… and is also on their happy hour menu.
Boneyard Pale Session Lager, Bone Light Serratto Bloggers Dinner, Pizza Del Giorno with asparagus, bacon, artichoke hearts, arugula, mozzarella, marinara Serratto Bloggers Dinner, Margherita Pizza with fresh mozzarella, tomato, garlic and basil + Pizza Del Giorno with asparagus, bacon, artichoke hearts, arugula, mozzarella, marinara Serratto Bloggers Dinner, Painted Hills Burger with brioche, bacon, white cheddar, aioli, bbq sauce, crispy onions, and pommes frites

– Wine Flight (their September flight)

  • Mandrarossa “Bonera” Sicilia ’09  Nero ‘D’avola/Cab/Cab Franc
  • Els Guiamets “Isis” Montsant ’06  Carignan/Grenache/Syrah
  • Fidélitas “M100” Columbia Valley ’11  Cabernet/Merlot/Malbec

– Braised Tails & Trotters Pork Shank Ravioli caramelized onion, baby arugula, stone-ground mustard cream sauce
– Muscovy Duck Confit with black lentils, parsnip cream, pancetta, juniper demi-glace
Loved the use of the stone ground mustard cream sauce with the arugula. Meanwhile, I thought the Fidélitas “M100” Columbia Valley ’11  Cabernet/Merlot/Malbec paired incredibly well with the duck dish. Also, bacon straw.
alt= Serratto Bloggers Dinner, Muscovy Duck Confit with black lentils, parsnip cream, pancetta, juniper demi-glace Serratto Bloggers Dinner, Muscovy Duck Confit with black lentils, parsnip cream, pancetta, juniper demi-glace

– Apple Turnover served warm with cinnamon gelato, amaretto caramel
We also got a special drink to keep us warm on the way home and as a nod to the other owner, Alex Bond- a Spokane Speedball with espresso and Baileys. It was like being sent home with a hug.
Serratto Bloggers Dinner, Dessert of Apple Turnover served warm with cinnamon gelato, amaretto caramel Serratto Bloggers Dinner, Spokane Speedball with espresso and Baileys warmed on the wand!

They are changing out the wine flight for November to highlight Beaujolais, since it’s such a great wine for Thanksgiving. I feel like I must do some research into this wine flight, don’t you?

Check out some the other bloggers at this dinner, and/or check the twitter feed of @SerrattoPDX or the Serratto Facebook page, or the Instagram of Executive Chef Tony Meyers where he sometimes shows some serious food photos!

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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Firehouse Restaurant – celebrating family with fire

October 23, 2013 by 5 Comments

Disclosure: A portion of this meal was complimentary thanks to a gift certificate from Travel Portland, 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.

The irony of going to Firehouse Restaurant, housed in old Firehouse 29, an actual firehouse station, where you are then greeted with the scent of fire and smoke from their specialties- wood-fired oven, rotisserie and grill, is not lost on me. My experience was of rustic warmth of a neighborhood gem centered on family and community… and yes, some fire.

And then what/who put it over the top, Polar Bear. Polar Bear is a Maine Coon cat.

Let’s start at the beginning. From the outside, it first appears to be a refurbished trendy spot, with its bold brick red and black lines, and the sign with its modern lines representing this classic building’s structure. Even though it was autumn, the evening was still lovely so they had their firehouse garage door rolled open, and there were many people dining outside (ok, maybe not represented fully in my photos, which were taken when I was leaving), including some in their garden area under twinkling strings of lights like you were at a backyard party.

Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station

Inside, the open kitchen showcased the sights and scents of fire. It was cozy, with photos of the original occupants of the firehouse on one wall.

Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station  Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station

I was driving, so I stuck with a yummy fizzy housemade soda, and F was impressed with the ability to get some German beers. We had 3 small plates to share, fried cauliflower with lemon creme fraiche, beets with salsa verde and hazelnuts, and aracini (that time it was with corn basil and mozzarella but I know they change it up). The beets were our favorite among the three.

Firehouse Restaurant, housemade soda  Firehouse Restaurant, fried cauliflower with lemon creme fraiche Firehouse Restaurant, beets with salsa verde and hazelnuts Firehouse Restaurant, aracini with corn basil and mozzarella

Then, for our entrees, F went vegetarian of course with handmade ricotta cavatelli with basil pesto, corn, Mike’s cherry tomatoes and pecorino, while I went with the wood grilled hanger steak with crispy potatoes, arugula and grana padano. I believe the steak is a regular menu item, but they change up the pasta.

Firehouse also has half a dozen wood fired Neapolitan style pizzas (you saw that gorgeous pizza oven earlier in the photos right?), but F and I cannot agree on pizza (he loves his oversauced with tomatoes) so that was a no go for my visit this time. As you can see, everything is simple, rustic family fare with fresh local ingredients like an Italian family transplanted here to the Northwest for a couple generations.
Firehouse Restaurant, handmade ricotta cavatelli with basil pesto, corn, Mike's cherry tomatoes and pecorino Firehouse Restaurant, wood grilled hanger steak with crispy potatoes, arugula and grana padano

It isn’t just the guests at the Firehouse Restaurant that are treated like family. This past August was their 5 year anniversary AND was the 100th birthday of the Firehouse 29 building, so Firehouse hosted a street fair to celebrate. They donated funds raised at the event went to The Pixie Project, a Portland-based animal adoption center and rescue, and Sauvie Island Center, an educational program increasing the food, farm and environmental literacy of the next generation through hands-on educational field trips to elementary school youth of Portland at their Sauvie Island location in Howell Territorial Park. The street fair was EXACTLY like you would expect at your friendly neighborhood block party, including a chili cook-off, pie auction, live music, dunk tank, sack racing, petting zoo, and pony rides!

They are back at participating with community tomorrow, with owner/head chef Matthew Busetto joining up with the Sauvie Island Center again. This time, he is leading a cooking lesson using ingredients gathered from the Grow Lunch Garden (a row tended and harvested by visiting elementary school students) and working with 7th graders from Sauvie Island Academy to prepare sopes (a chewy soft tortilla that is thick, sort of like if you decided to make mini pizzas), all from scratch using cornmeal and topped with a green tomato salsa and vegetable slaws, all made from ingredients gathered on the farm.

That’s right, he organized a block party with a dunk tank and  petting zoo AND teaches kids a recipe and the value of gardening. He’s like a cool uncle who lives in a old firehouse that you can go to anytime for dinner!

While we were dining, the Firehouse cat “Polar Bear” came to visit several guests. When I went to the restroom, as I admired photos of Polar Bear adorning the restroom walls, apparently Polar Bear decided to become F’s new date and took my seat and I worry that if I took any longer getting back whether F would have been so charmed as to ditch me for Polar Bear.

Firehouse Restaurant celebrating Polar Bear, the Fire House Maine Coon cat Firehouse Restaurant celebrating Polar Bear, the Fire House Maine Coon cat

That evening we were among a few tables that fawned over Polar Bear and took photos with him like he is a celebrity chef or owner here. Actually, considering he seems to be in the center of the framed photos by the business cards perched right by the open kitchen, maybe that’s not untrue. Like going to a celebrity owned restaurant, it’s probably a matter of luck whether you get to see him. As we enjoy the unreal perfect October autumn weather we are having right now, with colorful and crisp falling leaves yet sunshine and 70 degree temperatures, the Firehouse patio is still usable, and offering the best tables. But the patio and Polar Bear are probably in limited time only mode now.

Still, that night his presence really underlines the warm family feel of Firehouse Restaurant. That’s right, Polar Bear really sealed the deal in feeling like I was at some Italian family’s home as Polar Bear visited each of the tables like this was his place and he was checking on each table’s well-being, and if you wanted to reach down to pet, fine, or not, he’d continue on his way unobtrusively.

Firehouse Restaurant celebrating Polar Bear, the Fire House Maine Coon cat Firehouse Restaurant celebrating Polar Bear, the Fire House Maine Coon cat

Firehouse was on the list for Portland Dining month in June where you can try 3 courses for $29, but they offer that everyday as part of their menu: you get to choose any small plate, salad, and any entree, so you don’t have to wait until June! I do recommend making a reservation (we did so via OpenTable) because it is smack in a neighborhood and I believe enjoyed by many of the locals regularly, so sometimes there might be a wait… particularly if you have your heart set on that garden outdoor patio area when the weather permits. Though there is always the option of going to grab a beer across the street at Breakside or  The Oregon Public House while you are waiting I suppose!

Disclosure: A portion of this meal was complimentary thanks to a gift certificate from Travel Portland, 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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Imperial: a dinner, 2 happy hours

August 21, 2013 by 2 Comments

After an evening at Bailey’s Taproom back in November last year, I asked F to try Imperial for dinner. Imperial by “Iron Chef – Radish”  winner Vitaly Paley had just opened in September, and features a revival of Northwest style plank cooking, as well as just Northwest cuisine in general.  It aims for breakfast lunch and dinner service while also being accessible to the general as it is part of the Hotel Lucia, and replaced the space previously occupied by Typhoon while Bo’s Restobar is now re-envisioned as the breakfast/lunch offering from Paley called Portland Penny Diner.

The atmosphere of Imperial seems reminiscent of the Oregon history museum mixed with the glamour of the fine dining from the 40-50s, which is not what I had pictured from the name. I suppose given that the Portland Penny Diner also is meant to reference the penny that decided this city’s name, the historical slant of the word Imperial is not about royalty but apparently Lewis and Clark peaceful progressive imperialism? Ah, wait, I see- it’s from the original name of the hotel that used to be at this location. How did that nugget of information get lost- you would think maybe there would be a photo of it by the front host stand, or something on the website. Anyway, moving right along…

When you first enter, you are greeted by a clean modern wall of wood and a host stand, and some antique chandeliers,  but then you see exposed pipes and bricks and a big ox head. Perhaps you may notice the wood paneling continued by the front dining area, but then it transitions bare pocked concrete pillars, and an accent in the middle of a dated yellow wallpaper boasting images of farm animal friends like pigs, chickens and cows along with the face of a pale white lady with a crown. In the back more brick is exposed as you approach the open kitchen with the wood fired oven. A medley of historical and modern boutique hotel trendy.

Imperial PDX, Vitaly Paley Imperial PDX, Vitaly Paley Imperial PDX, Vitaly Paley Imperial PDX, Vitaly Paley Imperial PDX, Vitaly Paley Imperial PDX, Vitaly Paley

So the perspective Paley has for Imperial is meant to reflect the concept that traditional dishes incorporate local ingredients and historical cooking techniques of the mix of peoples during those early days of the Pacific Northwest Territories. And given this, not surprising then that given the menu’s plank cooking premise from frontier days, the restaurant space centers around a wood oven and rotisserie as if this is a fancified version of an indoor campfire, although they aim to step it up by using planks from wine barrels.

For dinner during my first visit in November, we started out with the Soup Du Jour of cauliflower soup and a Kale and Raw Vegetable Salad with sunflower seed brittle and goat cheese dressing. Both plates were cleaned so nothing was left behind when it was time to pick up the finished starters. Yum.
Soup Du Jour of cauliflower soup, Imperial PDX, Vitaly Paley Kale and Raw Vegetable Salad with sunflower seed brittle and goat cheese dressing, Imperial PDX, Vitaly Paley

I wanted to order the organic roast chicken from their Wood-Fired Grill & Rotisserie section, but the server told me sadly they were out, so I picked out the second choice of Tails and Trotter Pork Secreto with romesco and grilled leeks. The pork itself was beautiful and cooked perfectly, but the  dish seemed incomplete. Don’t get me wrong- I appreciated that each piece of pork was tender and juicy. And I could detect the sweet smoke undercurrent of flavor that came from the pinot plank. It was a wonderful pork. But I still wanted more- be it more smoke, or some fresh ground pepper, something crunchy or or something to balance out the wonderful meat. The romesco added more sweetness, though I wish it had a bit of paprika for a little heat.

Maybe if it had a better accompaniment as the leek didn’t really offer anything at all for me. I didn’t realize that although this isn’t a steak restaurant, you have to order a la carte and pay for a side dish separately to round out your $25 entree- if only the waitress had mentioned it. I suppose I should have been observant enough to notice it after I saw you have to order bread service as its own starter dish.

The other entree was the Potlatch Pilaf Stuffed Poblano Peppers with rice pilaf, acorn squash, chestnuts, roasted shallots, and walnut cream, which was mushy in texture. But the smoked flavors of the peppers and the chestnuts were lovely and a complex and better than expected vegetarian option.
Tails and Trotter Pork Secreto with romesco and grilled leeks, Imperial PDX, Vitaly Paley Potlatch Pilaf Stuffed Poblano Peppers with rice pilaf, acorn squash, chestnuts, roasted shallots, and walnut cream, Imperial PDX, Vitaly Paley

When it came time for dessert, the one I had my eye on was also out already for the night, so we passed on a sweet ending for that visit. Our tab for what you see above plus one beer and tip- $80.

My next visit was in March, but this time I partitioned caloric room for cocktails at Imperial and came for happy hour. I started with a cocktail called “A Radish Walks into a Bar…” with ransom old tom gin, carpano antica vermouth, radish gastrique, lemon, and cracked peppercorn. This I adored, even trying to get the last dribbles despite the ridiculously large iceberg (however pretty it looked) in my glass. However, even I was willing to get ice on my face only so many times for the last drops. It made me appreciate the ice more as I sat at that bar and saw them pull out this huge coffee table sized slab of ice and hand carve pieces from it in order to make the ice that would be used in the cocktails.

A Radish Walks into a Bar cocktail, ransom old tom gin, carpano antica vermouth, radish gastrique, lemon, and cracked peppercorns, Imperial PDX, Vitaly Paley

The other cocktail, the Chef’s Breakfast with bacardi 8 year, becherovka, lime, falernum, and honey was nice and its herbaceous quality made me pretend it could pass off as a healthy drink, but didn’t wow me like the Radish Walks into a Bar.

cocktail of Chef's Breakfast with bacardi 8 year, becherovka, lime, falernum, and honey, Imperial PDX, Vitaly Paley

To soak up the alcohol, I had the Imperial Flat-top burger on Rye Brioche with lettuce, tomato, caramelized and pickled onions, sharp cheddar cheese, secret sauce, and a sqqueeee adorable Fry-Basket of Fries also with secret sauce. The fries were nice and crisp and not too greasy, a contrast to the very messy burger. And how cute is that fry basket.

Imperial Flat-top burger on Rye Brioche with lettuce, tomato, caramelized and pickled onions, sharp cheddar cheese, secret sauce, Fry-Basket of Fires with secret sauce, Imperial PDX, Vitaly Paley

A second happy hour in June gave me a chance to try the Sleight of Hand cocktail with pisco lillet rose, pamplemousse, flamed negroni mist. I blushed from the extra bartender attention as he flamed the negroni. All I have to show is the finished product.
Sleight of Hand cocktail with pisco lillet rose, pamplemousse, flamed negroni mist, Imperial PDX, Vitaly Paley Sleight of Hand cocktail with pisco lillet rose, pamplemousse, flamed negroni mist, Imperial PDX, Vitaly Paley

Meanwhile, for my happy hour eats, I went for the Parker House roll with whipped butter and sea salt and understood why it was worth paying the $1 for this soft, warm buttery bread. It is worth it.
Parker House roll with whipped butter and sea salt, Imperial PDX, Vitaly Paley Parker House roll with whipped butter and sea salt, Imperial PDX, Vitaly Paley

And I loved the salad I had, a happy hour salad of Grilled Romaine with cherry tomatoes, Israeli feta, salsa verde, with the grilled part adding just a hint of smokiness to the dish.
happy hour salad of Grilled Romaine with cherry tomatoes, Israeli feta, salsa verde, Imperial PDX, Vitaly Paley

There are other interesting cocktails on the menu, and I will eventually get that roast chicken! I’ve also heard they have an amazing brunch. I’ll have to report back again!

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