Lunch at Giada in The Cromwell, Las Vegas

February 20, 2015 by 17 Comments

I last left off in my Travel Tuesday posts with a little pretend trip to Europe in the middle of the Las Vegas Strip after my tour of the South End of the Strip and breakfast at Della’s Kitchen. Also here in this middle area of Las Vegas Boulevard was my favorite meal during my long weekend when I was here in Las Vegas: a lunch at Giada in The Cromwell.

You can tell she thought about every detail of the experience, even starting with the bottom of the escalators that take you to the second floor where the restaurant is located, to the long reception hostess area where you check in and see arranged shelves as if you were in someone’s home. Naturally some of those shelves include some Giada branded products and cookbooks.
The downstairs area where the escalators where take you up to the second floor of The Cromwell, where the Giada restaurant is located The downstairs area where the escalators where take you up to the second floor of The Cromwell, where the Giada restaurant is located The escalators take you up to the second floor of The Cromwell, where the Giada restaurant is located The escalators take you up to the second floor of The Cromwell, where the Giada restaurant is located

There are some cushioned seats and a PHOTO BOOTH in that waiting area. The photo booth is FREE, so take some photos if you are waiting! You can upload the photo booth strip directly to Facebook and Twitter or print them directly to photo strips as keepsakes.
The Photo Booth in the waiting area of the Giada - it's free, you should stop in before and after your meal The Photo Booth in the waiting area of the Giada - it's free, you should stop in before and after your meal

This is Food Network star Giada de Laurentiis’ first restaurant and the interior is large with big window views and terrace that look out across the street to the Bellagio fountains. Despite the size, at the same time it evokes a feeling like you are inside her home, with the same feel as the interiors she films her shows. It’s posh yet warm and homey.

And, very branded, from the G on the seats to the Giada on the placemats and more. The round light fixtures read one of her most famous quotes, which is an answer to how she eats so much great food and stays slim: “I eat a little bit of Everything and not a lot of Anything”.

When you first walk in, you can take a look at the big open kitchen. After you are seated, you might consider coming back to peer at the antipasti plates like I did.
A look at the big open kitchen inside Giada inside The Cromwell, Las Vegas A look at the big open kitchen inside Giada inside The Cromwell, Las Vegas A look at the big open kitchen inside Giada inside The Cromwell, Las Vegas A look at the big open kitchen inside Giada inside The Cromwell, Las Vegas

I was there for lunch. The complimentary bread service includes fresh Lemon Thyme flatbread fresh from that big wood oven you saw when you were walking in. It is served with pesto instead of butter – healthier and yet even tastier! I think at dinner the bread basket is filled out further with doughy thick focaccia and parmesan breadsticks.
Lunch menu at Giada in the Cromwell in Las Vegas, the bread service comes with lemon thyme flatbread and pesto Lunch menu at Giada in the Cromwell in Las Vegas, the bread service comes with lemon thyme flatbread and pesto

Many years ago, it was Giada who first taught me about burrata – I had never seen or heard of it while living in Chicago. As an homage to that, I ordered the Burrata with balsamic salt, olive oil, and microgreens.

OMG it was amazing. I’ve had burrata before, but the freshness of the burrata here combined with the simple but excellent oil and a touch of salt and those microgreens was the best way I’ve ever had burrata, ever.
Lunch menu at Giada in the Cromwell in Las Vegas, the Burrata with balsamic salt and the bread service comes with lemon thyme flatbread and pesto Lunch menu at Giada in the Cromwell in Las Vegas, the Burrata with balsamic salt

The Signature Cocktail at Giada is the G with Kappa Pisco, pineapple simple syrup, fresh lime, homemade apricot preserves, egg white and Angostura bitters. I was impressed with how even this cocktail was so strongly branded…
The Signature Cocktail at Giada is the G with Kappa Pisco, pineapple simple syrup, fresh lime, homemade apricot preserves, egg white and Angostura bitters The Signature Cocktail at Giada is the G with Kappa Pisco, pineapple simple syrup, fresh lime, homemade apricot preserves, egg white and Angostura bitters The G Cocktail, Lemon Thyme flatbread (served with pesto) and Burrata with balsamic salt.

For my lunch entree, I was tempted by the wood fired pizzas and pastas (one of the pastas is the Pasta of the Day, which changes daily), but ultimately picked out of of the half dozen sandwich options, the Lemon Pesto Grilled Cheese with heirloom tomatoes with prosciutto San Daniele and fried zucchini scapecce (or salad, but I went with the zucchini fries as my side, you get a choice of either). My rationale is the day I had this lunch, I was leaving on a plane that evening and I knew I could take the other half of this plate with me on the plane as my dinner. The prosciutto is optional so you could keep it vegetarian.
Lunch Menu at Giada in the Cromwell Las Vegas, Lemon Pesto Grilled Cheese with heirloom tomatoes with prosciutto San Daniele and fried zucchini scapecce Lunch Menu at Giada in the Cromwell Las Vegas, Lemon Pesto Grilled Cheese with heirloom tomatoes with prosciutto San Daniele and fried zucchini scapecce

Dessert was a Chef’s Choice Assortment of sorbet and gelato, one of which was an incredible toasted banana pine nut gelato.
Dessert of an assortment of Sorbet and gelato at Giada in the Cromwell, Las Vegas Dessert of an assortment of Sorbet and gelato at Giada in the Cromwell, Las Vegas

I was thrilled when I later opened my doggy bag with the other half of that grilled cheese and found an autographed photo of Giada in the bag too! Notice the check presentation too (along with the doggy bag and placemat). Even the paper towels for drying hands in the restroom was not missed in terms of detail.
Giada branding details with the doggy bag, check presentation, even the placemat at the table at Giada in The Cromwell, Las Vegas Giada branding details with the doggy bag, autographed photo that came with the doggy back, a paper towel from the restroom for drying hands, and photo strip from the complimentary photo booth in the waiting area

I was here for lunch, but could imagine with the views of the Bellagio fountain shows in the evening this restaurant could get super busy in the evening, so you want to try to make reservations (they are also on Opentable). The portions at this restaurant are reasonable, unlike most of Vegas so keep that in mind. The dishes are very flavorful, but they are at the same prices you would find anywhere on Las Vegas Boulevard for this class of restaurant, so you are paying for the high quality ingredients.

For me, service was very friendly and smooth where the dishes came out quickly for me and the others around me. We were checked on but left alone to enjoy the atmosphere with no pressure like we were in a friend’s living room in her oh, million dollar mansion in Los Angeles. When I’m back in town, whenever that is, I would definitely return and try Giada Las Vegas again.

My Guide to the Free and the Food on the Las Vegas Strip

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Menu Guide to Ava Gene’s

December 30, 2013 by Leave a Comment

Ava Gene’s is a pretty hot restaurant currently- being crowned #5 Best New Restaurant of 2013 by Bon Appétit, recently named by several food experts as one of the top newcomers of 2013 in the Eater article The Experts Name Their Top Newcomers of 2013, and Portland Monthly’s Restaurant of the Year. It’s a very intimate but very boisterous restaurant with dim lighting and tables close together, with lots of 2-tops, prime viewing of the open kitchen at a dozen counter seats, and only a handful of larger 4-top tables, with a capacity of only 50 some guests overall in the restaurant. You can see more of the interior at this Portland Monthly Ava Gene slideshow.
Ava Gene's, Portland Ava Gene's bar Ava Gene's dining room Ava Gene's open kitchen

Thankfully Ava Gene’s does accept reservations, though you have to plan ahead of time if you don’t want to be dining after 9pm. I also recommend going with several friends- 4 is best so that you can try lots of dishes from their small plates menu which changes seasonally, as you would expect from a restaurant who has a a “Giardini” section of 9 items, aka items from the garden. Go very very hungry.

The menu may appear confusing at first because of the usage of Italian. Let me break it down for you and offer my opinion of how to order at Ava Gene’s. Here is my Guide to Ava Gene’s menu.

First, props to Ava Gene’s for continually updating their menu on their website, so you can look ahead before you go (it is a pdf). On the very left side are all the small plates for sharing, all enclosed in a box border. Within this box border are 4 main sections. The first 2 sections include a Salumi section that are all various sliced meats sourced locally and from Italy of course, and the Formaggi is the cheese section (all Italian when I looked, with one notable exception- the burrata from Los Angeles).

You are certainly welcome to try out some meats and cheeses, from what I saw at other tables they look incredible. I have to note but with the exception of burrata with is a fresh cheese that is harder to find, unless you have a group of 4 or more I don’t think it’s worth it. Not to say the salumi and cheese are not tasty, but they aren’t uniquely Ava Gene’s, and it is possible to to get amazing charcuterie and cheese plates at several Portland restaurants, unlike some other items on the menu here that are uniquely Ava Gene’s. On the other hand, if your group is starving, these plates come out very quickly and might be an option to order immediately with a drink while you peruse the rest of the menu.

But as I said, the burrata is the exception. Get it. Get the burrata. It is reminiscent of a mozzarella (it originates from it) but creamier, softer, more melt in your mouth. Too often fresh cheeses like mozzarella, ricotta, and burrata are not enjoyed as they should be- fresh, without having ever seen more than a few days before it is devoured. Burrata is harder to find because it’s lifespan is the fastest. We started with burrata, which in the winter season we are now in was served with chestnuts, chestnut infused honey, and homemade foccacia breadsticks. By we, I actually only mean me because I totally did not share this dish with F at all.
burrata, chestnuts

Sort of in no man’s land after the Salumi and Formaggi section are options for other small snackitys- olives, and a bread. But if you are going to get bread, I direct you to the Pane section, which offer half a dozen more unique open faced topped breads to try, ranging from those with beans and rosemary to those with wild mushrooms or with pork liver, mustard and chocolate. I went with pane with squash, mint, ricotta salata, barrel aged colatura (a fish sauce), carta di musica (a crisp, cracker thin flatbread). If this sounds unique, you’re right- you should probably get at least one pane.
Ava Gene's Pane of squash, mint, ricotta salata, barrel aged colatura, carta di musica

There is one last appetizer section here in the box- Fritti, with their three dishes of Fritti (fried stuff): fritti of beet arancini, humboldt fog, a fritti of cauliflower, brussels sprouts, lemon, chiles, tonnato (tuna sauce), and finally fritto misto, bee pollen, carrot honey, sarvecchio. We went with all three during our dinner because I really wanted to try the arancini and I’m a sucker for brussels sprouts, and F surprised me by ordering the third dish. The arancini is a lot more beet than humboldt fog if you are worried about how tangy and funky it would be inside with that soft ripened cheese (an unusual option for an arancini), and I’m a fan of beets. You can see 2 of the 3 came with a fistful of freshly grated asiago. Unlike us, you probably don’t need this many fried dishes on your table, and the arancini is the winner in my opinion here.
Ava Gene's fritti of beet arancini, humboldt fog Ava Gene's Fritti with cauliflower, brussels sprouts, lemon, chiles, tonnato Ava Gene's fritto misto, bee pollen, carrot honey, sarvecchio

I direct you to basically the star section of the menu– the Giardini section (Garden). If I came back again, I would probably order much more from this section than any other. As it is, we only tried one as we both had our eyes on the fresh pasta this visit, so we went with a dish of beets, celeriac, pistachios, golden raisins. This was the best dish of the evening, really unique in its raw but bold flavors.
Ava Gene's Giardini plate of beets, celeriac, pistachios, golden raisins

We only had room for primi (first courses, aka pasta) left: a fusilloni with nut ragù and a Ricotta cavatelli with lamb neck ragù in bianco. Expect the pasta to be pretty toothsome- when I make mine at home F sometimes complains they needed a minute or so more to really reach al dente, but I like my pasta firmer– and that’s what both these dishes were like from Ava Gene’s.

That meant we skipped the large secondi section with its big protein dishes- of the 6 they offer, half the dishes are large enough that they specify “for two” or “for the family to share” and range in price from $30-$75/market. See why you need a nice party of friends to divvy up all the various dishes with? Dining with vegetarian F I didn’t consider it an option to order from this section since we couldn’t share, so make sure you invite meat eating friends.

That’s not even counting the last section on the right hand side besides the primi and secondi- the contorni vegetable sides to accompany the secondi! If you get a table at Ava Gene’s, shore up and save your appetite to get through this side of the menu if you also want to dine from the left side! We didn’t even look at the separate dessert menu with its more than half a dozen offerings, or the excellent wine list of solid Italian wines.
Ava Gene's fusilloni, nut ragù Ava Gene's Ricotta cavatelli, lamb neck ragù in bianco

As you can see, this is not your typical Italian restaurant- and you should be prepared for that mentally in what you plan to order and the portions/price. You aren’t going to find meatballs, lasagna, or anything parmigiana here or in a sea of sauce or garlic. I’ve heard Ava Gene’s described as rustic and Old World, and by that they mean eating the whole animal and any animal and whatever is seasonal- you will see beef tongue, pork and chicken livers, goose and fish in roe form and in sauces. It seems each dish has only a literal handful of ingredients, but they are the best ingredients.

This is also not a place you should expect to be in and out within 30-45 minutes. Our dinner reservation at 7:45 on a Wednesday night ended with us leaving 2 hours later, and it was just two of us. Dishes came as they were ready- the pane I ordered actually came to our table at the same time as our pastas.

I hope this is helpful in giving you a little idea of what you’re in for. F, as a vegetarian, had several options, but not as much as a meat eater. Even the Pane and Giardini sections had lots of hidden meats in the sauces, and a vegetarian should be prepared to order a lot from the Giardini section. Our server was very considerate and aware- when I ordered the pane he immediately pointed out the colatura is a fish sauce so it wasn’t vegetarian, and one of the fritti sauces also was not vegetarian. They do offer a glossary at the bottom right corner because of all the Italian terms, which unfortunately are not in alphabetical order but based on reading the sections left to right, top to bottom. Do not be too intimidated to ask your server for help and guidance.

It will be unfamiliar- just like I would imagine my or your first day or so if you were to visit Italy for the first time, and you sit down to your first dinner on your own. You should do what I do whenever I am traveling and dine- soak up that foreign atmosphere, looking all around at everyone’s dishes to get some bearings of what looks appealing. You are not the first and not the last to be confused. Of course, let me point out, everyone here speaks perfect English when you ask for help in translation or for their recommendations. And all without the costly airfare and hotel logistics of traveling to Italy since you can return to the comfort of your own home after your adventure, carrying maybe a few boxes of leftovers that you are really looking forward to.

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Brunch at Accanto and Wrinkle Crinkle Crumple Cress

July 22, 2013 by 3 Comments

Last time I was at Accanto was for dinner in June, but something caught my eye on their starters menu that had me returning back a few weeks later. So, we made reservations on OpenTable – yes! You can make reservations here instead of just waiting in line like so many other brunch spots in Portland- for a Sunday brunch. So, 10am Accanto Sunday Brunch- soon this place would be filled up. Look what a small kitchen they have to produce that menu!

Accanto PDX Accanto PDX

That starter that kept lingering in my mind until I just had to have it and returned? Burrata with strawberries, favas, wrinkle crinkle crumple cress. What? Wrinkle Crinkle Crumple Cress. Yes, it’s real. First, here’s a look:

Accanto PDX, Burrata with strawberries, favas, wrinkle crinkle crumple cress Accanto PDX, Burrata with strawberries, favas, wrinkle crinkle crumple cress

At first glance, it has the texture and appearance of parsley. However, it has a mustard-like spiciness just like it’s cousin, watercress, but slightly more intense piquancy that is closer but not quite like peppery peppy arugula. Apparently the fact that its leaves are so rumpled looking lead to its name. And what a name right? I appreciated being able to calm the forkfuls of the wrinkle crinkle crumple cress with the tart sweetness of the burst as you bite into strawberries and the creamy freshness of the burrata, and little bits of earthy mealiness from the texture of the fava beans as you chew.

Accanto PDX, Burrata with strawberries, favas, wrinkle crinkle crumple cress

That dish alone wasn’t enough, so we filled out the check with orders of the Creamy polenta with garlicky braised greens, poached eggs and chili oil but minus the poached egg, a side of crispy potatoes, and Asparagus and Truffle Omelet with truffled mashed potato, asparagus, spring onion and pecorino tartufo in a French style omelet with arugula salad and toast, and coffees of course.

The polenta was creamy but the addition of the braised greens gave it some crunch while the chili oil tickled the tongue- if a poached egg as original to the menu had been kept that probably would have added some great additional texture and richness to the creamy polenta with the play of two different viscosity (polenta vs yolk).

Accanto PDX, Creamy polenta with garlicky braised greens, poached eggs and chili oil Accanto PDX, Creamy polenta with garlicky braised greens, poached eggs and chili oil

Similarly, the crispy potatoes lived up to the promise in their name as well, and I walked very slowly pass the big pan of roasted crispy potatoes that I saw in the kitchen, eying all that golden goodness. Finally, the scent of the Asparagus and Truffle Omelet with truffled mashed potato, asparagus, spring onion and pecorino tartufo in a French style omelet with arugula salad and toast was wonderful even before the waitress placed it on the table I could smell its approach, and I appreciated how it was a thin layer of egg that encased the omelet rather then the all too often super thick wrapper you see at brunch that fills you with egg rather then the precious tasty cargo inside.
Accanto PDX, crispy potatoes Accanto PDX, Asparagus and Truffle Omelet with truffled mashed potato, asparagus, spring onion and pecorino tartufo in a French style omelet with arugula salad and toast

The service was pleasant and unobtrusive, and she make sure to keep our coffees warm- we had to stop her on the 4th refill or I would be shaking from the caffeine as we had to drive. So unfortunately no brunch cocktail was sampled, though there were many options that sounded tempting. That will just have to be another trip. Unlike at locations where people are lining up and staring as they hungrily await their turn at brunch, here the atmosphere was relaxing and cheerful, so that even though it was busy it also felt like we had our personal space for our conversations as we kick-started our morning. It feels like the neighborhood spot you want to go to every morning if you could, one you could linger over your coffee and laugh freely, that is local but also sophisticated.

Also, go ahead and say it. Wrinkle Crinkle Crumple Cress. Wrinkle Crinkle Crumple Cress. You’re welcome.

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Eating Alone at a Restaurant

July 12, 2013 by 7 Comments

Do you ever feel weird eating alone in a restaurant? Or doing to a food festival event alone? I don’t.

I never think twice about anyone else I see eating alone- it doesn’t seem awkward or lonely to me. The only time it ever seems out of the ordinary is when the hostess at a restaurant asks me how many and after I reply, they say “Oh, Just one?” which dampens my “Yep” only for a moment as I realize not everyone is as comfortable with this and it may not be as common. I did a Google Search and it came up so many times with guides and advice on dining alone. What? It never even occurred to me that some people are intimidated or actively avoid it, or need tips on things to do while eating alone.

I have no problem with dining on my own- before I had smartphones (as I have been eating alone here or there ever since college), I would have a book I might read. Now, I might be reading RSS feeds or the news on my phone. Of course, both of these usually only work until the food appears. So most often I am people watching- curious about other diners, or I watch the restaurant work, and contemplate what today, right now, must be like from their perspective. And usually I get lost in my own thoughts.

Sometimes I sit at the bar. The bar might have a TV, but most of the time, the TV is just a front though- I might only be watching until something on the screen sparks a thought, and then I follow that thought down the rabbit hole. Sometimes, I am at the bar because it is a really trendy restaurant but getting a seat for one at the bar where I still have access to the menu is a great sneaky way to get in without the wait. Sometimes, I am actually sitting at the bar because I want to eavesdrop which might be harder to do depending on the restaurant seating arrangements. See above paragraph about taking in other perspectives.

At a food festival, attending alone means I can go at the perfect pace for me, in the order I want. And if I want to just take 2 bites and then put the rest in a ziploc bag in my purse and move on, I can and be less self conscious about the fact I have a purse full of accumulated food. Though, I guess I just announced I do this to the internets…

But many times, I will make a reservation on OpenTable- yes, for one. And I will sit at that table in the restaurant by myself and enjoy it. I won’t rush either- in fact I will often enjoy and savor my food more because I am not multi-tasking with conversation.

In fact I sometimes treasure being able to eat alone at a restaurant because it means I can be as greedy as I want. 

I might order the most expensive dish, or a dinner of all appetizers and sides, or 3 dishes that all have cheese since I love cheese and no one can stop me! I don’t have to share and can pick and eat all the crunchy bits off the dish before they go into the take home box(es) and get soggy. I don’ t have to worry if there is a vegetarian option for F. I don’t have to coordinate schedules of anyone to try the place. I don’t have to be social- I can just enjoy the food and my own thoughts, I can think over my workday or other internal matters I just need to work through mentally and not get distracted. 

So on the last night in San Diego when F just wanted to relax and watch TV in the room, I didn’t hesitate to go on my own to LOUNGEsix, the rooftop outdoor lounge overlooking the Gas Lamp quarter on the Solamar Terrace. I decided to sit at the bar. Part of the area was partitioned off for a wedding (where you see the tents), and there were also a few scattered drinkers/diners around in the darkness of that evening. Some of the other guests seemed to be there for work, although I did overhear a group of 4 people (half male, half female) come up and the guys then ask the bartender for whatever shot of liquid panty removers he could concoct. Two women also came up to the bar and introduced two guys that happened to already be sitting there a shot with chaser as an opener to conversation. I don’t think the shot buyers in both these cases were in San Diego for work. Probably.

LOUNGESix, Solamar Terrace, San Diego Gas Lamp district, outdoor dining, rooftop dining

As for myself, I had the Chili Mango Margarita with chili infused Cuervo Tradicional Silver Tequila, Cointreau, mango syrup, and house sour mix, which came in a generous size. And then there was the Raw Vegetable Salad with Burrata, summer squash, squash blossoms, carrots, cucumber, croutons. This was one of the most prettiest salads I have ever seen. And seriously, I love burrata, and the fact there was a good amount of it, but moreso I loved the freshness of everything that was on this plate and play of textures.

Chili Mango Margarita with chili infused Cuervo Tradicional Silver Tequila, Cointreau, mango syrup, and house sour mix at LOUNGESix, Solamar Terrace, San Diego Gas Lamp district, outdoor dining, rooftop dining Raw Vegetable Salad with Burrata, summer squash, squash blossoms, carrots, cucumber, croutons at LOUNGESix, Solamar Terrace, San Diego Gas Lamp district, outdoor dining, rooftop dining

I also ordered a cheese plate, which was full of greatness, but is not pictured. That’s because even I have a ceiling when it comes to dining alone. The wedding party had been playing romantic Spanish guitar music for a while during their dinner service, and then had just transitioned to the first dance of the bride and groom, and then the dances with the parents and bridal party. Meanwhile on TV was being shown a montage of various men and women in the military who had served now surprising their loved ones with their return home. With the music playing around me, and then looking at the tears of joy and loving embraces of relief of the wives, children, and pets made me a little teary eyed as well, and I decided I could just take that cheese plate to go and watch some TV (apparently, Treehouse Masters, where they brought Ireland to California) with F snuggled back at our hotel room. I mean, I’m only human.

And also I rocked the rest of that cheese plate for breakfast, blue cheese in the morning, yeah!

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Clyde Common: Happy Hour and a Dining Month Dinner

June 9, 2012 by 1 Comment

A happy hour at Clyde Common: I love the drinks here. The seasonally changing cocktails available thanks to Jeffrey Morganthaler (he manages the bar, both crafting those liquid treasures for patrons to enjoy and borning them from his imagination using  a wide variety of liquid libations as an ingredients palette…) makes the hipsterness at this place and the communal nature of Clyde Common and the fact it is so loud in there a little more forgivable.

I started out my Clyde Common experiences with multiple visits for happy hour. My very first time I fell in love with the Clover Club drink, composed of Broker’s gin, lemon, raspberry gum syrup, egg whites. I love drinks with egg whites, it takes me away on a cloud of lightness that goes down way too easy.

So to make sure I don’t drink a glass of these every 10 minutes… I needed something else. Yes, you, Heart of Darkness, composed of Ramazotti amaro, demerara rum, lime, egg whites. A smoky complex drink that contrasted with the bright citrus of the Clover that I can’t help but sip so I can enjoy the swirl of those flavors.

I went back another instance and the Clover was gone- replaced with a new drink called East Of Eden with Broker’s Dry gin, lemon, egg whites, gewurtztraminer reduction, elderflower, so similar concept. Also delicious, though quite sweeter then the Clover.

Another time, it was the Strega Sour that called out to me, a concoction of Gin, Strega, lemon juice, egg whites, tea-infused honey syrup, a balance of tar t and sour that was cleansing- and it would be a good balance to the dinner meal which I’ll describe shortly because the acid cut through the richer fat of the plates. I was also tempted by the house aged cocktails, and recently they have added bottled sparkling cocktails as well… well, more visits to come.

Also, none of these drinks are their happy hour cocktails. Most around me were going with the Daily Punch (genius on the bar manager part because it can all be prepped before) or the regular Heavy Petting crowd pleaser (Monopolowa vodka, grapefruit juice, Aperol, quinine syrup, lemon peel), although there a a couple other choices on the happy hour options as well. But I didn’t care. If you are going to a movie at the Living Room Theaters, this is where you should go after. L to R pictured below are Clover, Heart of Darkness, East of Eden, Strega Sour.

Clyde Common, Portland Oregon Clyde Common, Portland Oregon

Clyde Common, Portland OregonClyde Common, Portland Oregon

If you can get a seat at the bar after work, do make a plan to enjoy the happy hour food. They have a daily $6 grilled cheese which I like to get with their perfectly executed crispy fries with harissa and crème fraîche ($3). The harissa is supposed to be spicy, but is tamed into mildness. The grilled cheese pictured is one with pesto- other times it has been a mushroom grilled cheese, or with roasted peppers- so it’s a dish that is both dependable but a grab bag surprise.

Clyde Common, Portland Oregon Clyde Common, Portland Oregon

Here are photos from dinner, which I was finally convinced to try rather than my usual happy hour visits thanks to Portland Dining Month. For the $25 3 course menu for June 2012, the offerings included a First Course of Late spring greens, pickled grapes, and smoked almonds; Second Course of porchetta, roasted garlic sausage with fingerling potatoes and pickle relish; and Third Course of Lemon-buttermilk pudding cake, walnut-thyme crust, rhubarb preserves, cream.

Clyde Common, Portland Oregon Clyde Common, Portland OregonClyde Common, Portland Oregon Clyde Common, Portland OregonClyde Common, Portland Oregon

In addition, we also ordered from the dinner menu for that day the Board, which that day featured seared guanciale, grilled bread, balsamic, burrata and a shot of chardonnay, and the vegetarian garganelli pasta dish (half portion- nothing to write about so I won’t), and an additional dessert of chocolate-peanut butter tart (very dense) with honey-roasted peanuts atop vanilla pudding. They change their menu daily, although some items persist at least for the season… and of that a couple stay all year long

Clyde Common, Portland Oregon Clyde Common, Portland OregonClyde Common, Portland Oregon

The MVP of the dinner was the Board, as well as the pickle relish under the super fatty porchetta which balanced out the heaviness of that meat dish (and the light lemon pudding cake with the tart rhubarb also finished it out as a cleanser). That burrata was soooooo good.
Clyde Common, Portland Oregon

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