#foodiefriday Archives - Page 9 of 19 - Pechluck's Food Adventures

Ya Hala Brunch

July 29, 2016 by Pechluck 1 Comment

The first time I realized Ya Hala had a brunch was when it was listed as March of 2015 when they initially launched it and were recommended by Portland Monthly (Three Reasons To Try Ya Hala’s New Lebanese Brunch) and the Oregonian (Ya Hala’s brunch goes beyond bacon and eggs: Cheap eats). And then this was reinforced when shortly after I tried Ya Hala’s entry at the Portland Monthly Country Brunch last year of a Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon was assembled on the spot by Chef Mirna Attar and team. It was one of the best bites of that brunch event, and so I knew I had to go.

Ya Hala Lebanese Restaurant in Portland

Since then, I’ve been a few times. It’s located in Montavilla, at SE 80th and Stark, literally right across the street from famous brunch / fried chicken restaurant The Country Cat. Unlike The Country Cat though, each time I’ve been there has never been a line, and so I think Ya Hala is still one of the best kept brunch secrets in Portland.
Ya Hala Lebanese Restaurant interior in Portland

Here’s a look at some of the dishes I’ve tried – they are huge, meant for sharing!

A thick hit of Turkish Coffee is a classic start to the day
Sludgey thick hit of Turkish Coffee to start at Ya Hala Brunch Lebanese Restaurant

Meanwhile, I like to opt for the Flight of Mimosas, which includes sparkling white and muddled cucumber with mango, guava, or pomegranate juice. These are wonderful, every time.
Ya Hala Lebanese Brunch Flight of Mimosas, sparkling white and muddled cucumber with mango, guava, or pomegranate juice

One of my favorite dishes to share is the Brunch dish of Fried Haloumi and Rainbow Carrots served with a Pomegranate Demiglace, Arugula and two Fried Eggs. It had me at the words Fried Haloumi. And, the additional Rainbow Carrots with the sweet Pomegranate Demiglace and the slightly peppery arugula make it seem healthy enough to justify eating fried cheese as part of brunch.
Ya Hala Lebanese Brunch dish of fried haloumi and rainbow carrots served with a pomegranate demiglace, arugula and two fried eggs

There’s also the Lebanese take on the classic, a Ya Hala Lebanese Brunch big plate of Lebanese Country Breakfast with house-smoked lamb bacon, house soujouk, fried egg, potato-mint hash. All the good breakfast meats of bacon and soujouk (the sausage) are here to share with your brunch party. I think I preferred the soujak to the lamb bacon.

The huge earthen bowl of Houmous Balila with garlic spiced garbanzos, classic homous, vegetarian ghee and pine nuts is F’s favorite. When you sit down, you are given a complimentary HUGE freshly baked and grilled pita to share, still warm, so this is a great accompaniment for the pita.
Ya Hala Lebanese Brunch plate of houmous balila with garlic spiced garbanzos, classic homous, vegetarian ghee and pine nuts

If you order the fried chicken dish, remind yourself that this is not going to be your crispy Southern fried American chicken. It’s Moroccan Fried Chicken, so it will be in a tangy sticky sauce that includes flavors of with onion and garlic with cinnamon and cardamom, so don’t expect crispy breaded chicken. The Moroccan Fried Chicken is served with couscous gratin and a fried egg.
Ya Hala Lebanese Brunch plate of Moroccan Fried Chicken served with couscous gratin and a fried egg

Personally, I think the star of this platter is actually the creamy cheesy but fun texturally Couscous Gratin. Having this dish eventually inspired me to make a Israeli cheese couscous which I’ve shared before. They are a great mash up of the luxury of a risotto and a mac and cheese, combining their powers!
Ya Hala Lebanese Brunch plate of Moroccan Fried Chicken served with couscous gratin and a fried egg

You can order this for dessert or just as a sweet starter, but the small brunch plate of Kanefe Bejeben, a sweet cheese pie served with a sesame pita and rose water syrup is definitely unique to Ya Hala by offering this Lebanese dessert. It’s gooey and yet feels like a perfect combo of rich and light. This is especially fine paired with that Turkish Cofee.
"Ya Ya Hala Lebanese Brunch small plate of kanefe bejeben, a sweet cheese pie served with a sesame pita and rose water syrup

To go, consider taking a chocolate halva croissant or za’atar croissant (I went for the latter) for later!
Ya Hala Lebanese Brunch hand-rolled croissants where you have a choice of chocolate halva or za’atar

Have you heard of the Ya Hala brunch before? Have you had a Lebanese Brunch before, which of these food dishes I highlighted would you order? Where is your brunch secret spot?

Filed Under: Food and Drink, Restaurant Review Tagged With: #foodiefriday, Brunch Flight, chocolate halva croissant, Foodie Friday, fried egg, Fried Haloumi and Rainbow Carrots, Houmous Balila, house soujouk, house-smoked lamb bacon, Kanefe Bejeben, Lebanese brunch, Lebanese Country Breakfast, Lebanese sweet cheese pie, Mediterranean brunch, Mimosa flight, Moroccan Fried Chicken, no line brunch, PDX Brunch, Portland brunch, Portland Brunch gem, Portland Brunch secret, potato-mint hash, Rainbow Carrots with Pomegranate Demiglace, Turkish Coffee, Ya Hala, Ya Hala brunch, za’atar croissant

DaNet Review for 2016

July 15, 2016 by Pechluck 4 Comments

I wrote well of DaNet last year in 2015 when I attended and had a belly busting time with the Russian food at the pop up. Since then, DaNet has reduced their pop up to only once a month, which means when they announce their dates you better hop on the phone ASAP. The next dates for DaNet are 6:30 PM Saturday, July 16, 2016 and Saturday, August 20, 2016. The dinners are served family style and are $65 per person with beverage pairings or drinks a la carte extra. Call Imperial to make your reservation 503-228-7222.

It still takes place at Portland Penny Diner and is presented by Imperial and Chef Vitaly Paley, so the best way to get the scoop is to be on the mailing list for all the fun and delicious events they do. Recently in May I was able to get into one of these hot Russian dinners, so here’s my updated DaNet Review for 2016 of what the experience is like.

The doors open at 6:30 PM, where you then check in your name, are given a welcome punch beverage.
Welcome check in and punch at Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley

You are also here given your assigned table letter so you know which table to head to, and your dining party name is placed at each seat. Unless you are a large party of 6+ people that will take up a whole tabletop, expect to make new friends / comrades at your table.
Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner. When you check in, you are given a welcome drink and told which table letter to look for to look for your placecard

With the only one night a month, DaNet has expanded to take up the entire Portland Penny Diner.
Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner

The entire diner has been decorated to suit the theme with new artwork and lots of tchotchkes on any decorative shelf available and even the posts had pre Soviet era posters. Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner

Once you find your seat, you should see two menus before you. The larger dinner menu one has an overview of the four family style courses you will be enjoying. The smaller menu is the specific list of the Zakuski that the dinner menu vaguely refers to as “variety of Russian drinking appetizers”. The first thing you should do is turn the dinner menu over, which is where the beverage menu is located. I highly recommend selecting a vodka flight to share with your group, or maybe some vodka infusions, to go with the zakuski. Alternatively, there are also several cocktails to select from, or you can choose to have a wine pairing with the first 3 courses. The Bar Czar will probably be at your table shortly to take your drink order.
At DaNet, Once you find your seat, you should see two menus before you. The larger dinner menu one has an overview of the four family style courses you will be enjoying. The smaller menu is the specific list of the Zakuski

Since I wanted the full Russian experience, I decided to order all three of the vodka infusions offered – an infusion with pear and clove, an infusion with elderberry, and an infusion with apple and ginger. I thought I would sip on these three throughout dinner, but they went so well with the various zakuski I found that I needed a new beverage for the other 3 courses!
Since I wanted the full Russian experience, I decided to order all three of the vodka infusions offered - an infusion with pear and clove, an infusion with elderberry, and an infusion with apple and ginger. I thought I would sip on these three throughout dinner, but they went so well with the various zakuski I found that I needed a new beverage for the other 3 courses! Since I wanted the full Russian experience, I decided to order all three of the vodka infusions offered - an infusion with pear and clove, an infusion with elderberry, and an infusion with apple and ginger. I thought I would sip on these three throughout dinner, but they went so well with the various zakuski I found that I needed a new beverage for the other 3 courses!

I switched to cocktails for the other two courses since I knew there would be tea with the dessert. I tried the tart !pa ye kha lee! or Let’s Get Started cocktail with bubbly, honeyed campari, lemon, and radish gastrique. The radish is a nod to when Chef Paley was on Iron Chef and won Battle Radish where radish was the secret ingredient.
At DaNet, the tart !pa ye kha lee! or Let's Get Started cocktail with bubbly, honeyed campari, lemon, and radish gastrique. The radish is a nod to when Chef Paley was on Iron Chef and won Battle Radish where radish was the secret ingredient.

Meanwhile for the third course with the lamb and cheesy bread, I went with the slightly more bracing but cleansing !za vas! or !to you! cocktail with horseradish and dill infused vodka, mp roux, tea infused vermouth, fermented apple, and peychauds. Although I didn’t try the wine pairings, my other table mates really enjoyed them, particularly the Clos Cibonne Tibouren Rose 2014 was raved about from the second course pairing, and a few asked for an extra a la carte glass of the Lucien Crochet Sancerre 2013, which was paired with the first course, both wines are from France. The third pairing was Gotsa Mtsvane 2013 from Georgia, making the third course fully Georgian.
At DaNet, the slightly more bracing but cleansing !za vas! or !to you! cocktail with horseradish and dill infused vodka, mp roux, tea infused vermouth, fermented apple, and peychauds

First Course: Zakuski

I definitely advise being prompt to the seating as while the drink orders are being taken, some of the zakuski will be served as passed hors d’oeuvre by a server stopping at your table. For this dinner, this included Buterbrodi with sprats, herring butter, cucumber, radish, and green garlic cheese spread.
Zakuski at DaNet Russian Pop Up: Buterbrodi with sprats, herring butter, cucumber, radish, and green garlic cheese spread

The Stuffed Eggs with beet and sumac
Zakuski at DaNet Russian Pop Up: Stuffed Eggs with beet and sumac

Then, the family style service started with the zakuski of PicklesPicklesPickles that included pickled mushroom, rhubarb, beet, cranberry and strawberry which was perfect with the vodkas
DaNet zakuski of PicklesPicklesPickles that included pickled mushroom, rhubarb, beet, cranberry and strawberry which was perfect with the vodkas

Then there was the Monkfish liver served with Everything Matzo crackers
DaNet zakuski of Monkfish liver served with Everything Matzo crackers

More fish on the table arrived via the Smoked Fish Plate with steelhead, herring, and black cod
DaNet zakuski of Smoked Fish Plate with steelhead, herring, and black cod

Stan’s Meat Plate with horseradish
DaNet Zakuski of Stan's Meat Plate with horseradish

Herring Under a Fur Coat, salted herring layered beautifully withvegetables, chopped onions, and mayonnaise.
DaNet Zakuski Herring Under a Fur Coat, a layered salad composed of diced salted herring covered with layers of grated boiled vegetables, chopped onions, and mayonnaise

This was a particular highlight by Chef Paley as he read from friend Anya Von Bremzen’s book Mastering the Art of Soviet Cooking about Salade Olivier
At DaNet last night, Ken Norris looks on as Chef Paley reads from friend Anya Von Bremzen's book Mastering the Art of Soviet Cooking about Salade Olivier DaNet Zakuski of Salad Olivier

My favorite, as always, is the Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream
DaNet Zakuski of Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream

Here’s my almost done zakuski dish (minus the Herring Under a Fur Coat which is still coming around to me) with my plate displaying from the left and clockwise the Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream; Smoked Fish plate items of steelhead, herring, and black cod; Salade Olivier; Stan’s Meat Plate stuff with horseradish, and Monkfish Liver with Everything Matzo
DaNet Zakuski plate, including from the left and clockwise the Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream; Smoked Fish plate items of steelhead, herring, and black cod; Salade Olivier; Stan's Meat Plate stuff with horseradish, and Monkfish Liver with Everything Matzo

Second Course

We got another reading from Chef Paley to introduce this course, this time from friend Anya Von Bremzen’s book Please to the Table The Russian Cookbook about Ukha
At DaNet last night, Chef Paley reads from friend Anya Von Bremzen's book Please to the Table The Russian Cookbook about Fish Ukha DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish stew that boasts crayfish, prawn, salmon and halibut in the broth

The introduction was well worth it to appreciate the complexity of this Fish Ukha, a fish stew that boasts crayfish, prawn, salmon and halibut in the broth and tender morsels of those as well. Chef Ken Norris, who is working with Chef Paley on the new seafood restaurant Headwaters that will be at the Heathman, and who was in the kitchen as part of this DaNet dinner, is showing off again his sophisticated seafood skillz.
DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish soup that boasts crayfish, prawn, salmon and halibut in the broth as well as tender morsels of it as part of the stew

And then there’s this seafood rastegai with fish mousse inside to accompany the Ukha.
DaNet second course of Fish Ukha with seafood rastegai. This is the seafood rastegai with fish mousse inside to accompany the fish stew that boasts crayfish, prawn, salmon and halibut in the broth

Then there was a Birch Juice palate cleanser, a tradition from Belarus, though the birch here is from Alaska
DaNet Birch Juice palate cleanser, a tradition from Belarus, though the birch here is from Alaska

Third Course

The main course featured Georgian cuisine, specifically Lamb Shashlyk with grilled vegetable caviar (eggplant). A little clay pot offered Lobio Beans, another traditional Georgian bean dish.
DaNet Third course included Lamb Shashlyk with grilled vegetable caviar (eggplant)

To accompany the lamb was included Khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta. There were also three sauces that included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island
DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta

My dish seems small, but I was already having a had time finishing it – all the one of everything adds up!
DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta; lobio beans; Lamb Shashlyk with grilled vegetable caviar (eggplant); and the three sauces included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta; lobio beans; Lamb Shashlyk with grilled vegetable caviar (eggplant); and the three sauces included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island

Fourth Course

This dessert course included Steven Smith Teamakers DaNet Blend black tea from samovar with accompaniments of which jam is the usual sweetener rather than sugar though it is available. This is along with desserts of Eskimo with smoked milk and chocolate, Pistachio halva made with sesame and tahini, and deep fried dumpling Cherry Vareniki. There were birthdays being celebrated at our table, so an additional candle was added to our dessert platter.
DANet fourth course of desserts of Eskimo with smoked milk and chocolate, Pistachio halva made with sesame and tahini DaNet one of three of the fourth course desserts, deep fried dumpling Cherry Vareniki

At the end, your check will arrive with gratuity already included. Just like after Thanksgiving, you will probably feel overly full and want to lie down, but are also completely satisfied with the little bit of everything that was your Russian meal tonight.
Steven Smtih Teamakers DaNet Blend black tea from samovar with accompaniments along with desserts of Eskimo with smoked milk and chocolate, Pistachio halva made with sesame and tahini, and deep fried dumpling Cherry Vareniki

This really is a unique experience to be able to join in on a Russian dinner like this and experience a communal table in a familial atmosphere and Russian food that both respects tradition but also takes advantage of the expertise of someone so experienced like Chef Paley to also improve upon it and take advantage of fresh Northwest bounty. I am always thrilled whenever I can have Chef Paley’s Russian food, and this food is not necessarily easy to prepare – sometimes taking days of work to get ready for this night, and much of it comes from his childhood to recreate the flavor experience he had and techniques from generations of grandmothers so you can have that same love and deliciousness communicated through painstaking patient effort. A big banquet like this would have taken a kitchen full of grandmas aunts and mom’s even with the know how. Fortunately Chef Paley has the skilled staff of Imperial pitching in.

After the Soviet revolution these foods that had proudly been passed through generations of Russians became only a memory for most, and it’s time to bring it back and celebrate it. I can’t recommend DaNet enough for a one of a kind dinner experience. For everyone who wishes there was a babushka in your life, we’ll at least now there’s DaNet and Chef Paley and Imperial.

Filed Under: Food and Drink, Restaurant Review Tagged With: !pa ye kha lee! or Let's Get Started cocktail, !za vas! or !to you! cocktail, #foodiefriday, ajica sauce, apple and ginger infused vodka, Birch Juice, Blini and Potato Latkes, Blinis with caviar and butter and sour cream, Buterbrodi with green garlic cheese spread, Buterbrodi with sprats and herring butter, cherry vareniki, Da Net, DaNet, Deep fried vareniki, elderberry infused vodka, Eskimo ice cream, Fish Ukha, Foodie Friday, herbed yogurt sauce, Herring Under a Fur Coat, horseradish and dill infused vodka, Khachapuri, Lamb Shashlyk with grilled vegetable caviar (eggplant), Lobio Beans, Monkfish liver served with Everything Matzo crackers, PDX Pop up restaurant, pear and clove infused vodka, Pistachio halva, Pop up restaurant, Potato Latkes with caviar and butter and sour cream, Radish, radish cocktail, Russian cuisine, Russian dessert, Russian Experience, Russian food, Russian Food in PDX, Russian Food in Portland, Russian Pop Up, Russian Pop up restaurant, Salade Olivier, seafood rastegai, smoked fish plate, smoked milk ice cream, spicy red pepper sauce, Stan's Meat Plate with horseradish, Steelhead caviar, Stuffed Eggs with beet and sumac, tkemali sauce, Ukha, wild plum sauce, zakuski

Happy Hour at Lechon Portland

July 8, 2016 by Pechluck 4 Comments

When I first heard of the restaurant Lechon when it opened last year, I thought of crispy pork skin a la from the whole roasted pig and national dish of the Phillipines, aka Lechón. Well, LeChon is not a porky Filipino restaurant. However, it does feature some pretty delicious South American dining experience that takes inspiration from plenty of fiery grilling.

But this is not just another Churrascaria. Their offering of dinner with sections for tapas, empanadas, vegetables, and meats to me is more reminiscent of the famous Ox, but in a larger space right and by the downtown waterfront. And, they take reservations, and have a better mix of a variety of proteins rather than being so red meat heavy like Ox. You can easily take a vegetarian here and have plenty of great options, something you don’t always see with Churrascarias that are usually very meat heavy.
LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn; Crab Mozzarella Humita with pea puree and salsa criolla; and Fried Sweet Corn Empanadas with caramelized onions and fontina cheese

Also encouraging is the happy hour at Lechon – they have an early one on weekdays Tues-Fri 3 PM – 6 PM as well as a late one 9 PM to close (Sat it starts even earlier at 2 PM!). The longest happy hour duration is Monday, starting from mid afternoon 3 PM until closing.

The LeChon cocktail Mal Humorado, with a pineapple and habanero house infused tequila with combier, passionfruit, lime, and agave is one of the most popular from their cocktail menu.
LeChon cocktail Mal Humorado, a pineapple and habanero house infused tequila with combier, passionfruit, lime, and agave LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn

But don’t overlook other cocktail gems, like the Guavarinha with novo fogo cachaca, veev, guava puree, and lime.
LeChon cocktail Guavarinha with novo fogo cachaca, veev, guava puree, and lime

And their take on a Pisco Sour, the Mediterraneo with pisco, cardamom infusion, egg white, and lime
LeChon cocktail Mediterraneo with pisco, cardamom infusion, egg white, and lime

My favorite cocktail on the menu was the Ilha Grande with bourbon, carpano antica, averna, fonseca 10 year, rhubarb bitters that came with brandied salted cherries that once you add to the cocktail, alters the flavors to add another level of flavor. The bartender here developing their cocktail program, Joe Frade, has entered and won several bartending competitions, and for the recent Rio Olympics created some really fun presentations of cocktails I highlighted here.
LeChon cocktail Ilha Grande with bourbon, carpano antica, averna, fonseca 10 year, rhubarb bitters

LeChon also has a monthly supper club series featuring a different country each time. But for now, let’s focus on happy hour highlights first. An impressive option to consider is the Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips.
LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips

In a delightful surprise, they also have a vegetarian ceviche as well. One version was with sweet potato, avocado, and aji amarillo. More recently they changed it up for the summer with an edamame and mushroom ceviche with avocado, tomato, cilantro, sesame seeds, and all the ceviches come with chili lime syrup in a dropper and tequila lime foam. Nice!
LeChon's edamame and mushroom ceviche with avocado, tomato, cilantro, sesame seeds, chili lime syrup in the dropper and tequila lime foam. So nice to have a vegetarian ceviche option

The empanadas came in their own little branded tray.
LeChon Fried Sweet Corn Empanadas with caramelized onions and fontina cheese

In a nice twist, their Empanadas are filled with Sweet Corn with caramelized onions and fontina cheese and Ancho aioli instead of just the typical beef. So vegetarians can enjoy too! Don’t worry, they have a meat version on the happy hour menu too with braised brisket and golden raisins, but I love this corn version.
LeChon Fried Sweet Corn Empanadas with caramelized onions and fontina cheese

Another huge hit and also vegetarian friendly option is the Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs.
LeChon Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs

We were pretty vocal with encouraging this dish to be added to the brunch menu and lunch menu too! Even if you don’t make happy hour, rest assured that it is on their dinner menu.
LeChon Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs

Burrata with glazed peaches, marconas, saba, olive oil, and griddled bread came with a fist size portion of burrata, yum!

As you would expect from a happy hour menu, there’s the ubiquitous Burger option, here a Chimichurri Burger with provolone, and ancho aioli. The vegetarian version is a Chickpea Quinoa Burger with provolone cheese, chow chow slaw, tomato, and avocado mayo.

From the dinner menu, don’t worry, they do have a Crispy Pork Belly with parsley emulsion, plums, and charred spring onions to get some crispy fatty pork if you get psyched up from the Lechon name, though I’m not sure how many of you are familiar with that Filipino dish anyway so maybe it’s just me. There are also multiple grilled meat options served with Chimichurri, just as you would expect from a South American restaurant.
LeChon Crispy Pork Belly with parsley emulsion, plums, and charred spring onions

I was also in love with this option on the dinner menu of Pea and Ham Barley Risotto with truffle oil and fine herbs, as the use of barley was a great firmer texture upgrading the creamy risotto, and yes it’s vegetarian!
LeChon Spring Pea and Ham Barley Risotto with truffle oil and fine herbs

Another beautiful dish available on the dinner menu is a Crab Mozzarella Humita with pea puree and salsa criolla. This masa corn dish is like a more creamy less dense version of tamales.
LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn; Crab Mozzarella Humita with pea puree and salsa criolla; and Fried Sweet Corn Empanadas with caramelized onions and fontina cheese LeChon Crab Mozzarella Humita with pea puree and salsa criolla

And then there’s this Grilled Octopus with chorizo, fried potatoes, salsa verde, and preserved lemon on the dinner menu too.
LeChon Grilled Octopus with chorizo, fried potatoes, salsa verde, and preserved lemon

Leave room for dessert, especially the Yerba Mate Espresso Ice Cream Sandwiches with caramel sauce
LeChon Yerba Mate Espresso Ice Cream Sandwiches with caramel sauce

The space inside Lechon is surprising large and can easily accommodate large parties, and they have a pretty cool tank by the bar with mesmerizing floating jellies. On the weekends there is live music, and with the warm weather they have also opened their outdoor dining seats on the sidewalk and large patio/window doors that open outside, both overlooking the waterfront.
LeChon's sidewalk tables that face towards the waterfront of Portland LeChon's large patio/window doors that open out to their sidewalk tables and the waterfront of Portland Indoor Seating at LeChon A look into Lechon restaurant space with the bar and initial tables from the entrance

Have you been to Lechon yet? Which of these dishes intrigues you and you would want to try?

Disclosure: I attended a complimentary blogger happy hour, but also returned on my own to try other dishes. 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.

Filed Under: Food and Drink, Restaurant Review, Sponsored Post Tagged With: #foodiefriday, Burrata with glazed peaches, Crab Mozzarella Humita, Crispy Pork Belly, edamame and mushroom ceviche, Foodie Friday, Fried Sweet Corn Empanadas with caramelized onions and fontina, Grilled Octopus with chorizo, Guavarinha, Ilha Grande, LeChon cocktail Mal Humorado, Lechon PDX, Lechon Portland, LeChon Shrimp Ceviche with pickled pineapple, Mediterraneo cocktail, pineapple and habanero house infused tequila, Shrimp Ceviche, Spring Pea and Ham Barley Risotto, vegan ceviche, vegetarian ceviche, vegetarian churrascaria, Yerba Mate Espresso Ice Cream Sandwiches with caramel sauce

Nel Centro

June 3, 2016 by Pechluck 2 Comments

Nel Centro is one of those hidden gems of a restaurant. Most people don’t think to go dine or hang out at what is the restaurant of a hotel – and in many cases they are over priced, serving food for business expense accounts that are American staples generic enough to please any traveler. But yet, you can’t deny that Imperial of Hotel Lucia and Departure and Urban Farmer of The Nines break that mold by pushing that envelope to bring good food that can comfort after a long work day but also allow creative license to wow you with deliciousness in new ways. It helps that Hotel Lucia and The Nines are boutique hotels – and so is Hotel Modera, which is where Nel Centro resides.

Nel Centro is also cousins with Hotel Eastland, home of the trendy Altabira Tavern by the Oregon Convention Center I’ve written about earlier. Hotel Modera is in Southwest Portland but still walkable to downtown, and located perfectly by theaters like Keller Auditorium and Arlene Schnitzer as well as PSU and the museums by the South Park Blocks.
Nel Centro

I don’t like to always advertise Nel Centro and how I adore their fire pit outdoor patio, mostly because I don’t want competition for those seats in the evening while sipping cocktails. So can I encourage you to go for lunch, dinner, or to their brunch that takes reservations…
Nel Centro firepit patio Ol Man River cocktail with Burnside Bourbon, Calisaya, and Bitters, inspired by the Portland Opera’s 2015 run of Show Boat.

Nel Centro specializes in cuisine of the French and Italian Riviera, bringing you options that are light and classic but the simplicity still promises plenty of flavor. For an authentic Italian Riviera touch, I enjoy that they offer foccacia as part of the complimentary bread service with dinner.
Complimentary foccacia with your meal at Nel Centro, reflecting its French and Italian Riviera cuisine

Perhaps start by sharing the Mussels with Garlic and Parsley available at lunch, happy hour, and dinner. There’s so many mussels included in the bowl they barely fit.

For lunch or happy hour, there’s also this fantastic Wild Mushroom and Gorgonzola Pizza which would be great to share with 4 or more as a starter – it has lots of bold full flavors. Or make it your main dish at the bar.

Meanwhile, a starter especially for happy hour and dinner service is this Duck Leg Confit with Kumquat Gastrique. This is a winning dish – I can eat this one all by myself.
Happy Hour and Dinner only starter at Nel Centro of Duck Leg Confit with Kumquat Gastrique

They change their cocktail options seasonally, but also create special drinks to go with the theme of various theater productions. For instance, everyone at my table enjoyed The Magic Flute cocktail, a special creation for the Portland Opera Prosecco, Nardini Acqua di Cedro, Grapefruit Bitters – even someone who said she doesn’t usually like sparkling wine!
The Magic Flute cocktail at Nel Centro, a special creation for the Portland Opera with Prosecco, Nardini Acqua di Cedro, Grapefruit Bitters

For the current Sweeney Todd production of Portland Opera, they have crafted the Sweeney Todd cocktail with Bulleit Bourbon, Luxardo Marschino, and Creme de Cacao.
Nel Centro Sweeney Todd inspired cocktail of the Sweeny Todd with Bulleit Bourbon, Luxardo Marschino, and Creme de Cacao.

Other drinks from productions in the past are still in the rotation by popular demand, such as the Ol’ Man River cocktail with Burnside Bourbon, Calisaya, and bitters, inspired by the Portland Opera’s 2015 run of Show Boat.
Ol Man River cocktail with Burnside Bourbon, Calisaya, and Bitters, inspired by the Portland Opera’s 2015 run of Show Boat.

I usually skip right past the salad section of a menu, but the Nel Centro salad of Roasted Beets with Baked Ricotta, Arugula, Orange and Hazelnuts is seriously perfect. I appreciate the ratio of their fresh cheese to everything else to, don’t you? I’ve been loving this salad combo since 2011, believe it or not as proved by this previous blog post. Just for lunch, you can also imagine yourself at the French Riviera with the Grilled Tuna Niçoise Salad.
The Nel Centro salad of Roasted Beets with Baked Ricotta, Arugula, Orange and Hazelnuts is seriously perfect. I appreciate the ratio of their fresh cheese to everything else to, don't you?

Another Italian Riviera famous dish is pesto – so you should give serious consideration to their lunch and dinner option of Spaghetti with Kale Pesto, Almonds and Pecorino. I like saving some of the complimentary focaccia at dinner to eat with the pesto so I can really pretend I’m there in Italy.
Nel Centro Spaghetti with Kale Pesto, Almonds and Pecorino

At Nel Centro they make their pastas daily, so you won’t go wrong with other great pasta bets like the Spinach and Ricotta Tortelli with English Peas and Lemon or the Pappardelle with Braised Lamb Shoulder and Smoked Pecorino, both also available at lunch and dinner. OK OK I confess I pretty much want ALL their pasta dishes.

Spinach and Ricotta Tortelli with English Peas and Lemon from Nel Centro at lunch or dinner Pappardelle with Braised Lamb Shoulder & Smoked Pecorino at Nel Centro

In addition, at lunch Nel Centro offers a selection of intriguing sandwiches varying from Spit Roasted Pork with Mostarda di Frutta to one with Rotisserie Chicken with Bacon and Herb Aioli, Albacore Tuna Melt on Levain with Raschera cheese, or Fried Eggplant with Tomato Jam & Feta Cheese for the vegetarian. Seriously, one of the best and classiest business lunch options you can pick.

Meanwhile at dinner, the sandwich sections shifts into a heavier main entrees that include Rotisserie Chicken, Spit Roasted Pork Chop, Halibut, Grilled Skirt Steak or Grilled New York steak, or Lamb Shank.

For brunch, not only can you get the Duck Leg Confit with Kumquat Gastrique, Rotisserie Chicken sandwich or Spit Roasted Pork Sandwich that I mentioned above, but they have a Poached Eggs on Griddled Polenta with Cured Pork Loin & Sage Hollandaise. Yes. This particular poached eggs on polenta with pork dish is available every day to jump start your morning since it’s also on their normal everyday breakfast menu. It’s one of the things I love about hotel restaurants – I don’t have to always fight it out at brunch if something I love is on their regular breakfast rotation anyway.

This year marks Nel Centro’s seventh anniversary – congratulations! – and this milestone helps reinforce how they have been doing well all along, even without your knowledge. But now you’re in the know with me too.
Happy Hour and Dinner only starter at Nel Centro of Duck Leg Confit with Kumquat Gastrique along with the Ol' Man River cocktail with Burnside Bourbon, Calisaya, and bitters, inspired by the Portland Opera’s 2015 run of Show Boat. Wild Mushroom and Gorgonzola Pizza at Nel Centro, available at lunch and happy hour

One thing I should warn you is that it’s best to visit after the theater crowd leaves since there is a big hustle to get them in and out quickly that changes the airy open atmosphere – unless of course you are a theater goer yourself, then this will work out as they are experienced in making sure you will get to the show on time.

Which of these dishes intrigues you? Have you heard of or been to Nel Centro before?

Disclosure: I attended a complimentary bloggers/media dinner, but I also returned on my own and I have been at the restaurant several times previously. 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.

Filed Under: Food and Drink, Restaurant Review, Sponsored Post Tagged With: #foodiefriday, Duck Leg Confit with Kumquat Gastrique, focaccia, foccacia, Foodie Friday, French Riviera Cuisine, Italian Riviera Cuisine, Mussels with Garlic and Parsley, Nel Centro, Ol' Man River cocktail, Pappardelle with Braised Lamb Shoulder and Smoked Pecorino, Riviera food in Portland, Roasted Beets with Baked Ricotta and Arugula and Orange and Hazelnuts, Spaghetti with Kale Pesto, Spinach and Ricotta Tortelli with English Peas and Lemon, Sweeney Todd cocktail, The Magic Flute cocktail, Wild Mushroom and Gorgonzola Pizza

Dinner at Willow PDX

May 20, 2016 by Pechluck 3 Comments

Willow PDX just opened in March, and I mentioned how I enjoyed my Portland Dining Month meal back then. Since then, they have moved to their regular format dinners that includes 6 courses of Northwest cuisine in an intimate hip apartment like setting. With just 10 seats at the chef’s counter, it doesn’t matter if you come in a group or alone, you can definitely chat among any dinner guest and make new friends.

You make your reservations for one of the dinner seatings they offer online, which already includes gratuity. They are open for service Tuesday – Saturday, with seatings at 5:3-0 or 8:30 PM. For $50, I think getting these 6 prix fixe courses is a huge value! They are very accommodating of dietary restrictions – for instance for this dinner while I had the regular menu, F and other guests enjoyed a vegetarian version.

You can choose to purchase a beverage pairing option at the time of making your reservation booking, or a la carte once you arrive at dinner. I opted for the non alcoholic beverage pairing this time, while F had a cider and a sparkling mead a la carte. For me, those non alcoholic beverages included Sparkling ‘Wine’, Oregon Kiwi and Fennel Agua Fresca, Mushroom Tisane, and Hazelnut Egg Cream.
Chef Doug Weiler explains cider options for beverage service at Willow PDX Willow PDX first non alcoholic pairing of Sparkling 'Wine' at dinner Willow PDX Second Beverage non alcoholic beverage pairing of Oregon Kiwi and Fennel Agua Fresca Willow PDX Third non alcoholic pairing of Mushroom Tisane, perfect with the Pork Belly dish to bring out the roasted shitake mushroom and earthiness of the dish Willow PDX fourth non alcoholic pairing is a hazelnut egg cream

The menu will change often because of what is seasonal and at its peak, not to mention chefs Jon Pickett and Doug Weiler are full of so many ideas of what they want to try. To give you an idea of what your experience might be like though, and what Willow means by serving “Cascadian cuisine”, here’s a look at my April 30th dinner there. With the chefs plating the dishes right in front of you and servicing you directly, you can ask them all the details questions you want on what it is you are eating. Despite the printed menu before you, you can bet when they describe there might be twice as many words in explaining how they executed it or additional little touches.
At Willow PDX, Chef Doug Weiler retrieving drinks for beverage service while Chef John Pickett welcomes guests Plating of the fritters with a cherry blossom aioli, green garlic and crumbled preserved cherry blossom

Amuse Bouche

Amuse bouche of fritters with a cherry blossom aioli, green garlic and crumbled preserved cherry blossom. It was a tribute to how beautiful Portland has been with all the cherry blossoms in bloom earlier in the month on the trees, and then carpeting the ground for another week with sidewalks and streets of pink petals.
Willow PDX amuse bouche of fritters with a cherry blossom aioli, green garlic and crumbled preserved cherry blossom on April 30, 2016

First Course

Herb Gougeres with fava bean, willow creek cheese, honey, and herbs
Willow PDX First Course of Herb Gougeres with fava bean, willow creek cheese, honey, and herbs on April 30, 2016