A meal at a new restaurant: Ringside Fish House

I wanted to catch dinner before a show (a talk by Ken Burns along with some clips from his new documentary Prohibition- you can get a preview via his interview on Oregon Public Broadcasting) and picked out RingSide Fish House. Besides being conveniently close to the theater, this month on their Facebook page they are offering a $20 off coupon, good to the end of this month only (they just posted it to their wall yesterday). A new experiment from the 44 year old Ringside Steakhouse, the spin-off restaurant is just a month old. Oh, and less then a mile away from my house.

I started off with the appetizer of Sweet Corn Risotto with Housemade Bacon, Tomato Essence. The sweet corn risotto was creamy and sweet as you would expect, but punctuated with thick little nibbles of chewy pork belly for a bit of salt, and the best part, the tomato essence along the outside rim help balance out the richness just enough. I think adding a few scallops or shrimp to this could take it up another level. I'm definitely taking that idea of adding a touch of acid with a rim of tomato to future risottos I make.

I came to dinner just a little before 6pm, and when I entered I saw the kitchen staff was standing around waiting for service to start (hey, I looked into the kitchen to see the setup that's all, and it is partially an open kitchen…) and the waitstaff was gathered together probably just briefed on the specials or menu… and either they felt sorry for me as I was eating alone, or I looked cute, or maybe they thought I was a reviewer. I'm going to say it was the middle reason. Shut up, it totally is ok.

Whatever the case, I was grateful and appreciative of this gift from the kitchen: a little taste of what I recognized as just as luck would have it, one of the other entrees I had pondered over but had not ordered. Of course, the tasting only had one scallop of the entree listed as "Seared Dayboat Scallops with Chorizo, Butter Beans, Bouillabaise". You can see him making this dish at KOIN a local TV station promo here and I think there is even a recipe. It is as tasty as it appears, I was cutting that scallop into small slivers to try to savor it as long as I could.

The entree I had chosen instead for my main was the Butter Poached Maine Lobster Tail with Roasted Fingerlings, Honshemeji Mushrooms, Asparagus. The lobster tasted wonderful with flavors. I found the fingerlings just a little undercooked so were still starchy so didn't eat them. I'm usually a big potato fan so that says something that I left them on the plate. I probably didn't need them after the risotto anyway…

I'll be back again… I saw from Foodspotting the photo of the Pommes Frites with Dungeness Crab and Black Truffle Hollandaise which look and sound amazing… The space is fine dining in a clean ocean theme and the menu overall reminds me a bit of what I saw sometimes while enjoying seafood in Boston, very classic.

And would you believe it, the service was incredibly professional and polished, attentive in pacing my meal (I was out in time to meet my friend for the show within about an hour) and thoughtful in replacing my cocktail (a zippy lime version of a lemondrop) and silverware and water, friendly but not intrusive and seemed so pleased I was there and hospitable, very knowledgable about the menu. It's not often that I can rave about service, so good job Keith V for making me feel so welcome and being so smooth.

As I mentioned, if you have been thinking about trying it out- do- especially since they as mentioned on their Facebook page they are offering a $20 off coupon for this month. That coupon paid for my two cocktails as a bonus to my dinner!

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A Last Meal at Lucy’s Table

It was sad news in the foodie-sphere of Portland when the news came out that Lucy's Table, a restaurant for fine dining in Portland for 13 years, was sold and will be closing on Tuesday August 9. I had passed by it several times but never dined there, so I hurried and made a reservation tonight in order to finally give it a try before the news packed the restaurant with people who procrastinated like I did or wanted to bid the restaurant a fond farewell. From their Yelp reviews, it seemed like many might want to bid the goat cheese ravioli farewell, and hey I hadn't met yet…

We started with an amuse bouche of a crunchy crispy flatbread cracker topped with squash puree on a starting line of shredded lettuce. Bread and olive oil with a shared bottle of Chimay was enjoyed as we waited for our first course of two small plates. The Roasted Beet Salad with Spinach, Cilantro, Feta & Cider Vinaigrette was the Best Dish of the night, although the Caramelized Brussels Sprouts in Pomegranate & Port Reduction… also very good, if brussel sprouts were served like this all the time it wouldn't a vegetable joke. There was no bitterness at all, just fresh, light, roasty crunch of bunches of leafs with a bit of savory sweetness from the sauce. These two dishes were well worth it.


For my entree, I had two additional choices from their small plates section. In the really too rich and decadant category was the Goat Cheese Ravioli in Brown Butter Sauce with Pecorino Romano Cheese, Crispy Shallots & House Made Pancetta. The pasta was great, just too heavy handed with butter in this case. Better were the Pomegranate Glazed Baby Back Ribs where the meat was just falling off the bone so that I could remove it with a butter knife, and the ribs were paired with Glazed Carrots & Garlic Bread.

The other entree (only dish we had from the Large Plate section) was the Vegetarian Meatloaf with Romano Crust & Tzatziki Sauce with Mashed Potatoes, Vegetables (which turned out to be brussel sprouts again). If it wasn't for the entree, you could dine on the list of small plates we had all in the bar off the wine bar menu, and they would be priced more cheaply then on the dinner menu. Sadly, the final note of dessert of Bread Pudding with cinnamon ice cream and salted caramel sauce was too thick and eggy for our tastes and barely warm, so we mostly just ate the ice cream. The Small Plates were the standouts- if you make it here before they shutter try a tapas-style meal.

Lucy's Table restaurant space will be occupied by a Dick's Kitchen, new concept by the owners of the Laughing Planet local chain. Although the menu at DK seems interesting, I doubt it will have the same relaxing serene atmosphere that allows for intimate conversation with a lil candlelight and a bit of sparkle from a chandelier and mirrors and white tablecloths. Goodbye Lucy's Table, romantic but unpretentious date night destination, and a restaurant with an atmosphere of charm and warmth instead of the casual clean modernist lines of wood and metal that is seemingly preferred here. It was nice meeting you.

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Oregon Brewer’s Festival 2011

Starting tomorrow to Sunday… the annually held Oregon Brewer’s Festival. Located by the Waterfront to the river, the festival offers four days with several stages for music and this year 85 breweries each pouring a showcase beer in tastings for $1 or glasses for $4. Also, a Buzz Tent with 8 rarer experimental taps that will be kicking all weekend since they are smaller kegs so that tent will continually be refreshed with new offerings.

To avoid the crowds, I am with a small group that took Thursday(tomorrow) off and will be sitting by the Buzz Tent to keep an eye on the rare beers. Going earlier always means it is less crowded, especially if it is before the after work crowd or Saturday late afternoon/evening people.


Photo from last year’s OBF

You can find the regular beer list here (though I like this list at Portland Beer better since it has descriptions, although the one on the official site has #s for the locations so you can more efficiently plan your various tent visits). The Rare Tap List is overall listed here but Twitter #OBFBuzzTent will announce when new beers are ready to taste all weekend. Entry to the event is free, though you have to purchase tokens and a $6 tasting mug to drink that is reusable the whole weekend in lieu of any entrance cost. There is some food available at the festival thanks to six restaurants that will have booths, but you can also bring your own food. I have XXX Sharp Cheddar and Bergonost cheese from Yancey’s with crackers all ready.

Some beers I am particularly looking forward to that caught my eye from the taplists:

  • Burnside Brewing’s Gratzer, a smoked beer style which they just unveiled recently
  • Dogfish Head’s Black & Red, which is a Raspberry Mint Imperial Stout, I wonder if those flavors will work… “A velvety smooth “dry-minted” stout with a serious fruit problem! Heavily roasted grains brings forth a dry, chocolaty character that contrasts with the sweet, fruity full-bodied flavor. But it’s not really black – it’s a very deep red, and the foam has a pinkish hue. A hundred pounds of spearmint and peppermint in secondary fermentation help the beer finish sweet and smooth.”
  • Kona Brewing Co’s Sassy Grassy, a beer described as “Ginger Lemongrass Quencher”
  • Old Market Pub & Brewery is offering a beer named Berried Alive! which is a Belgian Boysenberry Ale. “336 pounds of Oregon boysenberries and 110 pounds of Oregon raspberries in the secondary fermenter on top of a six-grain malt bill weren’t sufficient to make this beer stand out for Old Market brewers. They then fermented the brew with Trappist high gravity yeast and aged it in Pinot Noir barrels. Low hop levels let you better taste the fruit and oaky, smoky notes.”
  • Also in the fruity style is Widmer Brothers Brewing Foggy Bog Cranberry Ale, which promises tartness in its ale profile
  • Three Creeks Brewing FivePine Chocolate Porter sounds just my style- I’m a stout and porter type of girl
  • Prodigal Son Brewery and their Bruce Lee Porter, ok maybe partially because of the name
  • On the other hand, despite the name, Boneyard Beer’s Girl Beer which is a Pilsner with “Eighty-eight pounds of sweet dark cherry puree in the secondary give the English Ale yeast something to do while this one waits to make up her mind”
  • Many things on the Buzz Tent List sound delicious, but I am most excited for Ale Industries’Dry Hogged Bacon Brown and Maui’s Imperial CoCoNuT Porter and Stone Brewing Co’s Stone Smoked Porter w/Vanilla Beans

Possible Faceoffs:

  • Ginger as an ingredient- Blue Frog Grog’s Ginger Meyer Ann (with lemon) VS Kona’s Sassy Grassy (with lemongrass) VS Black Diamond Brewin’gs Oranje World (with orange) VS New Belgium’s Somersault (with apricot)
  • Berry Bash- Dogfish’s Black & Red VS Old Market Pub’s Berried Alive VS Ram’s Berry White VS Cascade’s Razberry Wheat vs Vertigo’s Razz Wheat VS Boneyard’s Girl Beer
  • Porter Time- FiftyFifty’s Donner Party Porter VS Laughing Dog’s Anubis Imperial Porter VS Maui’s CoCoNut Porter VS Prodigal Son’s Bruce Lee Porter VS Three Creeks FivePine Chocolate Porter
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Famous Doughnuts in Seattle: Dahlia Bakery

I went to Seattle for work, and had a chance to visit Tom Douglas' Dahlia Bakery. After longingly admiring the various breads and coconut cream pies and gigantic fig bars and cookies (later that afternoon I had a chance to also enjoy but not photograph the chewy soft Peanut Butter sandwich cookie and Chocolate Pecan Buttercream Cookie) , I ordered the Famous Donuts.

These six little bites are fried fresh as they are made to order, and come with Vanilla Marscarpone and seasonal (Strawberry in this case) Jam. They are fresh pillowy and warm, almost like beignets, but dusted more lightly with brown sugar and cinnamon. They are sized for dipping into the fruity and sweet of strawberry and creamy of cheese. It's the perfect ratio of puffy doughy inside to a bit of firm crispness outside.

These aren't too sweet (which is why I don't like most doughnuts and can usually muster only eating half a doughnut with milk or coffee along with), though I admit I did get cinnamon and sugar all over my black pants so they are a bit messy. The dips mean you can control how much topping you get and is better than any icing- the jam is bright sticky juicy with strawberry while the marscapone is vanilla and the texture between whipped cream with a bit of cream cheese. The fluffiness makes these seem to disappear in your mouth instead of being heavy and rich and cakey like regular doughnuts and the six little doughnuts went down way too easily,  in just mere minutes.

So I totally understand why these are endorsed by Giada as "the best fried item I can think of… ever". These doughnuts are offered at Lola's as well as Dahlia, as both are owned by Tom Douglas. Dahlia Bakery is more take and go counter service despite their lack of good coffee besides Starbucks drip and no seating except for small tables and chairs outside, while Lola across the street is more sit-down with a full breakfast menu and table service.

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Nam Khao… at E-San

I had heard some positive things about E-San Thai Cuisine through F’s office, and when I saw a Groupon special for it, I was encouraged to finally visit on my own. I have had mixed results with Thai food in Portland so far, with many of them being Americanized in that they tend toward the sweet side, and blander then what I prefer since I know what they actually taste like in Thailand. There are a few exceptions I would recommend, like Pok Pok and Nong’s Khao Man Gai food cart and Thai Derm who have more of a chance of hitting a good dish from the list, but often I list out specific dishes. This is fairly common as most of the time the restaurant entrepreneurs are offering what they learned to cook growing up from their family and for their family, so my first step is instead of assuming that home-cooking is equally delicious for 30 items on the menu, I scan for hints of what dishes they excel at.

At E-San, what stood out as I gazed through the menu from the normal expected Thai dishes  is “Nam Kao— Crispy rice, peanut, ground meat or tofu, fresh Thai chili, mint leaves, lime juice. Served self-wrapped with green leaf lettuce”. This is pronounced so that Nam that rhymes with Ham, and Kao as in “Cow!” Yes, with the exclamation point at the end. I haven’t had this dish since I left Chicago (done by a friend’s mom/my mom’s friend), and it’s not one you often see in Thai restaurants.

This dish stands out because first, the rice formed into a ball and fried until crispy (so sorta similar to arancini) and then broken up and additional seasonings added. You know how in Mac and Cheese the top part and especially the corners are crispy or the bottom of the rice in Bibimbap thanks to the stone rice bowl? You have that in Nam Kao.

Unlike the creaminess of mac and cheese or the spicy kick of Bibimbap, Nam Kao has a flavor profile that is a mix of sour thanks to a healthy dose of lime and then a bit of spice whiel the cilantro and lemongrass are kicking around too, and then you spoon and wrap the rice inside a lettuce leaf and as you bite in you get bits of nut sometimes in a bite. Not in E-San’s version, but in other versions of what this (also known as Laotian crispy rice salad or fried rice ball salad) there is also pork sausage and coconut as part of the dish.

I was so excited that I actually ate a couple wrapped lettuce leaves before I pulled out my camera to take a picture. This dish is definitely hands on, which I also like because it forces you to compose your dish yourself and take careful bites- all ways to make you savor your dish over time instead of eating too quickly.

The other entree I ordered to use the value of my Groupon was the deep fried salmon (they were out of trout) topped with chili and garlic sauce and topped with crispy basil leaves just got a bit neglected. That’s because after a few bites of the really sauced fish barely visible underneath all the chili and crispy basil, then I tried the Nam Kao and I couldn’t stop eating the Nam Kao. Mmm look at those big crunchy brown bits

Nam Khao dish, E-San Thai Restaurant, Portland Oregon Nam Khao dish, E-San Thai Restaurant, Portland Oregon

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