Gnocchi night at Nostrana

December 9, 2011 by Leave a Comment

The highlight of this week was a dinner date with my coworker, since both our husbands left us for work travel, and in a fun extra credit I introduced her to my JnJ- she also has a JnJ. We had quite a list to pick from, and after lots of careful menu deliberation I went with Nostrana.

I enjoyed two delightful beverages from their Rooster bar: one was the “Bubbling for Apples” which is carbonated to order in a Perlini shaker and composed of Liquore Strega, Jonagold apple juice, fresh lemon, Laird’s bonded applejack, quince peel syrup, served on the rocks. I started and ended my meal with this fizzy drink. I also tried “Yesterday, today, & amaro” which was less apple forward with its mixture of Flor de Cana extra dry rum, Averna amaro, spiced quince puree, lime, sparkling apple cider, served up in a martini glass. Although this latter drink definitely was better looking, it was hard to compete against the Bubbling for Apples.

Nostrana, Cathy Whims, gnocchi night, Italian

For dinner, on Thursday’s Nostrana has Gnocchi Thursday (dinner and for lunch as well), in which they offer three gnocchi treatments of their handmade potato dumplings in the Roman tradition of ‘giovedì gnocchi’. I was torn between the one in lamb & salsify ragu and the other with taleggio, savoy cabbage, leek, caraway and black pepper and decided on the latter lighter one. It is as melt in your mouth as it looks. I ate the whole thing so fast it was so good…I think when I originally ordered it I thought I would share it, but after the first bite, it was like that thought never existed (I did share tastes).

Nostrana, Cathy Whims, gnocchi night, Italian

Nostrana also has an wood fired oven and serve their pizza uncut with scissors they give to you at the table to cut up your pieces as you’d like. I went with the Funghi Verde pizza with shiitake mushrooms, house mozzarella, garlic, arugula, pecorino sardo, lemon oil… yeah, lots and lots of arugula so I could feel like it was a healthy dinner despite the gnocchi.

Nostrana, Cathy Whims, gnocchi night, ItalianNostrana, Cathy Whims, gnocchi night, Italian

The apple and pear crisp takes 20 minutes to prepare, and is well worth it- but is definitely large enough to share between 4 people. Based on the foursquare recommendations I had to get the Budino with caramel and salt which is indeed so decadent.

Nostrana, Cathy Whims, gnocchi night, ItalianNostrana, Cathy Whims, gnocchi night, Italian

Thank you J of JnJ and my coworker for such a wonderful dinner date. The kitchen brought out food quickly and our server very well versed on the menu and wines, with the atmosphere even though it got full for dinner quickly, still being easy to have conversation and privacy so that it felt intimate and warm, although as you can see from the photos, the lighting is dim. While the restaurant is casual, the staff seemed to treat it like it was higher end with their smooth service that is in and out of your way quickly and professionally- which is nice to see in the super-informal service industry Portland seems to allow.

Beard Nominee and owner Cathy Whims also opened Oven and Shaker in the Pearl, and I definitely want to visit there soon to see what she has done there. They change their menu daily, so it was exciting to be teased about what would be for dinner as I looked at the Wed dinner menu and the Thur lunch menu (the Thur dinner was not up when we went for dinner- it seems they are behind on uploading it online, though they always do eventually update it that day-I looked at it the next day in writing this blog). There had been a crab pizza that had been offered the day before which wasn’t that day- next time I’ll find it online and go that day.

It felt a little Portlandia when on the back of the menu was a list of 20 some local farmers and purveyers she sources all the food from the menu from- but in a good way… it was clearly about sourcing locally so it is fresh and seasonal, not for the absurd guilt reason of “was this animal happy before it was killed so I could eat it”. Not quite as awesome as when my coworker bought eggs which a sticker on the box listing the “Hen of the Month” including that her favorite snack is cracked corn and favorite pastime is “scratching the dirt looking for seeds”. Heh, the hen, not my coworker.

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Steaks at Urban Farmer with my brother

December 3, 2011 by 1 Comment

My brother came to visit November 17-19, 2011. We started out with a first meal- well, really a snack- at Little Big Burger after we met up at Powells City of Books. After we settled in at home and relaxed for a bit, then we had a steak dinner at Urban Farmer. He selected Urban Farmer barely over my other multiple choice options to him of the happy hour steak of El Gaucho and the quality local butchered steaks of Laurelhurst Market because the Urban Farmer menu offered a larger variety of steaks to choose from on the menu.

All of these photos are courtesy of his skills and Canon EOS 60D camera.

steaks, Urban Farmer, Portland Oregon

We started out with the appetizers. I went with the smaller order of Artisanal and house-made selections of pâté & cured meats pickled vegetables, preserves, mustard. None of them are local unfortunately, and my brother left before I got to show off Chop’s pate or Olympic Provisions charcuterie which I love… and now that I’ve had those, this homemade/imported offerings plate from Urban Farmer just couldn’t measure up to my new higher bar.

steaks, Urban Farmer, Portland Oregon

His choice in appetizer, the Foie gras, veal sweetbreads, roasted peach, hazelnut plate, was better. We weren’t sure we liked the roasted peach as part of the plate as only a small bite was so sweet and seemed to overbalance the savoryness of the meats. But, the foie gras and the sweetbread were very flavorful and I liked the slightly crispy outer texture. It’s hard to believe how far we’ve come from the very first time my sister accidentally ordered sweetbread during our family vacation in Las Vegas a long time ago but thought it was actual bread (she was vegetarian at the time) and the waitstaff took it back graciously.

steaks, Urban Farmer, Portland Oregon

Anyway, back to the Urban Farmer dinner. After they took our appetizers away they presented us with the cornbread and warm rolls to tide us over while waiting for our main meal.

steaks, Urban Farmer, Portland Oregon

We were torn by the sides we should order, and settled on the waitress’ recommendation of the Creamed spinach gratin (which was super rich and melt in your mouth but also greatly helped by the crunchy topping for texture) and we meant to order the fries but were so torn by either fries or mashed that I accidentally said Potato purée instead… so we got the mashed. This was also super decadant, very buttery and cream.

For the entrees, he and I conspired together where I would order the 24 oz Painted Hills, Oregon, grain-finished, bone-in Ribeye and he would help me, and he was also ordering what I wanted to taste compare, the New York Steak Tasting of 6 oz each of Oregon grass fed, Brandt prime, and Painted Hills twenty-one day dry aged. Both were ordered medium-rare. Of the NY steaks, I liked the aged, while he preferred the grass fed. Both of us loved the juicyness of the Painted Hills grain finished ribeye best of all the entrees.

steaks, Urban Farmer, Portland Oregonsteaks, Urban Farmer, Portland Oregonsteaks, Urban Farmer, Portland Oregonsteaks, Urban Farmer, Portland Oregonsteaks, Urban Farmer, Portland Oregon

Unfortunately we did not have room for dessert. I really like Urban Farmer’s atmosphere, which unlike most steakhouses which seem to be full of wood and shadows and are remisicent of a old men’s club, Urban Farmer is located as part of the upscale and trendy boutique Nines hotel in the Macy’s downtown (originally the Historic Meier & Frank Building, circa 1909). So, its atmosphere is much younger and hipper with its decor a cross between a nod to nostalgia of the farm with canned fruit and flaked wood and animal print, but also the modern urbanity of clean lines and layout that makes it almost seem like it’s all outdoors (while still being indoors as part of a hotel). It is located on the 8th floor is also the atrium of the hotel, so you don’t feel as enclosed and can even get a peek of the sky via their skylights. Their menu also celebrates a lot of local meat (except for their charcuterie, as mentioned). It definitely reconfirmed its place as one of the steakhouses I recommend.

As a side story, this was also the same day that the Occupy protestors took theier walk and only a few hours earlier, were pepper sprayed at the Chase Bank area just on the other side of the square…

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Original Dinerant and a Thanskgiving Gravy Cocktail

December 1, 2011 by Leave a Comment

I knew it was a holiday trick to get me in the door. When I read in Eater’s email that the Original Dinerant was offering a new stunt food cocktail called “the Red Eye Cocktail” with a main ingredient of warm Thanksgiving gravy, along with Wild Turkey and rum and strip of bacon. I was 75% appalled, and 25% intrigued. A work colleague moved my intrigue percentage up when she asked me about it, and so taking one for the team, I went to try it.

I admit I summoned some courage at Bailey’s Taproom first.

But then it was time for the Original Dinerant. When I asked the hostess about it, she told me it was usually on their brunch menu, but they good-naturedly hustled to produce it. Another worker from the kitchen (by his outfit, I am guessing here… it might have even been the originator of the recipe but he was here and gone in a flash) even came by to ask me how it was only a few minutes after I received it and unfortunately had not tried it yet as it was still quite warm and I was steeping the bacon for extra flavor.

According to the Thrilllist recipe from the Executive Chef, it calls for 3 oz of hot liquid brown gravy (I don’t understand the specification for it to be in liquid form…), 1 1/2 oz American honey Wild Turkey, 1/2 oz Cruzan black strap rum, 3 oz coffee, 1 oz hot water, and 1 piece of bacon. If there was any coffee in it, I did not detect any. The recipe called for salt and pepper on the plate, but I would have preferred if it had been all pepper- those salt granules were pretty big.

It tasted more like a light gravy broth with a kicky burn at the tail end in my throat. It was similar to how chicken broth is not the same thing as creamy thick chicken soup. I would always pick the soup over broth because the soup has a thicker texture and more flavor… but there are some broths that offer quite a bit of flavor even while being thin. This gravy was not like that. Really, the key is that you better have really quality tasty gravy to make this drink work. After having amazing gravy at various places such as Screen Door and Dahlia Workshop, perhaps I have serious standards for gravy. I was looking for a savory drink, but this was not savory enough because of its watered down nature and a gravy that didn’t have a stronger profile to be the foundation for this admittedly new look at a hot holiday drink.

The Dinerant saved my dinner experience with my totally indulgent dinner plate. On the menu, it is listed as the “Chicken Double Down ham, gruyere, honey mustard”. It comes with a side of soup salad or fries that you can upgrade to poutine or chili cheese fries. I went with the poutine (aka fries with cheese curds and gravy). When it came out, I was a little frightened. I confirmed that they need some serious help on their gravy.

But wow, that sandwich is good. Instead of buns, you just have fried chicken breasts holding together your sandwich of ham and cheese. Just. For $12.95 this is an awesome value for a sandwich too. I am having the other half of the sandwich today for dinner and am sorta excited.

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A dinner at Nel Centro

November 19, 2011 by Leave a Comment

It was my first time at dinner at Nel Centro, although I have passed it many times and always supported the blazing flames of the firepits of their patio. It being November, it was too chilly to enjoy those fires outdoors that evening, but we did have dinner in a cozy booth in the mid century atmosphere of the restaurant. 

The focaccia bread came with a small little pitcher of olive oil shortly after we had ordered. Of the meal, my favorite dish was my starter of the Roasted Beets with Baked Ricotta, Arugula, Orange & Hazelnuts.

Entrees: I had the Pumpkin Agnolotti with Hazelnut Sage Butter. It's a medium sized dish, and I was expecting the size that I received based on the price of the entrees in comparison- it's meant to be the pasta first course, aka a il primo piatto, followed by a secondi or second course that is the heavier filling main dish of dinner.

In terms of actual entrees at the table, the Grilled New York Steak with Maître d'Hôtel Butter & Potato Gratin looked delicious and put me in a steak mood for later in the week for when my brother is coming for a quick visit.  The Spit Roasted Pork Loin with Red Cabbage, Polenta & Mustard Sauce was quite a hunk of pork. Both were plated prettily- particularly that steak.

The large floor to ceiling windows let in the atmosphere of the dark evening (along with the hint of mysterious fog returning from the morning chill), but this was balanced with enough spot lighting on the table to actually see and enjoy my food and easily enjoy conversations. The restaurant is colocated on that block with the boutique hotel Hotel Modera, and its atmosphere and positioning is befitting for those restaurant patrons who want to treat themselves on vacation to a cozy dinner without going far from the room, or have a networking business dinner, or dine before or after a nearby show at the theater… and fair warning, so do the prices reflect such.

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Umami Burger, Santa Monica CA

November 11, 2011 by Leave a Comment

Umami Burger– ranked one of the best burgers in LA and GQ’s burger fo the year. Named for the fifth taste by the Japanese, the taste of savoriness in addition to the other four senses of basic taste that are sweet, sour, bitter, and salty. Umami Burger not only makes their own meat, but also their own cheese, condiments, pickles, etc. The burger sizes are not huge as you would expect from a place specializing in burgers- they are sized to be the palm of your hand, which is probably a just right portion. LA style Burgers are also less about the meat (which Portland is all about) and more about the toppings, so calibrate accordingly.

We were only in Los Angeles for a long weekend, but even before arrival into the state we knew this would need to be a stop. We visited the Santa Monica location (one of their only five locations in LA, also one in SF but they are only in Cali). This location is semi-hidden as at first you see the Fred Segal and not their kiss of the lips/burger emblem on the door announcing their location. Their drinks list was actually pretty interesting with a variety of options that had character- we ordered the Blueberry sparkling sake glass that was very light and effervescent and a Goose Island Matilda. I also liked playing with the water glasses which were actually plastic that was somewhat flexible and had a convenient thumb indentation for holding.

I had the Truffle burger, topped with homemade truffle cheese and a truffle glaze. The meat itself (which is domestic Wagyu beef made on site) was very juicy, but that truffle cheese and truffle glaze really took it up to melting in your mouth richness. I tried to take little bites to make it last.

The sides were nothing to write about at all though- we had a side of the thin cut fries (which were completely disappointing and not even crisp) and sweet potatoes fries- apparently the waitress mistook my asking for smashed potatoes to sweet potatoes. We barely ate them because they just weren’t worth it. Also totally ignored was my request for additional condiments with the fries (all we got was the umami ketchup that comes standard). Also, I saw from my sister’s recommendation spreadsheet to order cheesy tots but didn’t see them on the menu- I didn’t know it was something you just had to order off menu. Maybe next time- though maybe we’ll trek to Slater’s 50/50 instead, which puts a bit more focus on the meat while still offering the LA insaneness of what to top the meat with.

He had the Earth burger, created with mushroom and edamame adn then topped with white soy aioli, truffled ricotta cheese, cipollini onions, butter lettuce, and slow-roasted tomato. Although the texture smushed with every bite of the burger, it had an amazing swirl of flavors.

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