Acadia Bloggers Dinner

April 28, 2014 by 6 Comments

Disclosure: This meal was complimentary, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Acadia, a New Orleans Bistro, at NE Fremont and 13th in the Sabin neighborhood of Portland serves modern American cuisine with local ingredients rooted in Louisiana Cajun/Creole traditions. Every day, Acadia serves up Louisiana classic southern food, including shipping the real deal ingredients that can’t be sourced locally here right from the South like Gulf shrimp, blue crab, and Louisiana crawfish to compliment the locally sourced fresh Northwest ingredients.

The food is high quality and service very smooth and caring like your charming neighborhood favorite restaurant (I saw staff welcome back and chat with several regulars during our meal).
Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant

Chef/Owner Adam Higgs is representing New Orleans here- I think the restaurant’s New Orleans artwork and Creole/Cajun artifacts are from his personal collection. Similar to how Andy Ricker researches every year in Thailand for Pok Pok, Chef Adam also travels to New Orleans at least once a year for research as well.

Inside, the restaurant is bold with color instead of the usual bare bones natural wood/stone/concrete you so often see, with yellow, cobalt blue, bright reds to rejuvenate you from what may be a rainy Portland grey day into more festive spirits.

Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant

I was recently fortunate enough to get to family style share and try some of the current seasonal dishes and some of the popular mainstays from the regular menu with a few other Portland bloggers. These included

  • Cornmeal-Fried Louisiana Soft Shell Blue Crab with jalapeño tartar, English Pea & mint salad, and fresh lemon, a springtime adaptation of a very popular dish.
  • Louisiana Barbeque Shrimp with lemon, black pepper, white wine and butter. I went back to the bowl and spooned the sauce right onto my bread.
    Acadia Restaurant Portland, Cornmeal-Fried Louisiana Soft Shell Blue Crab with jalapeño tartar, English Pea & mint salad, and fresh lemon, a springtime adaptation of a very popular dish. Acadia Restaurant Portland, Louisiana Barbeque Shrimp with lemon, black pepper, white wine and butter. I went back to the bowl and spooned the sauce right onto my bread.
  • Chicken-Fried Chicken Skins with cayenne-cane syrup mustard. Let’s face it, this is the best part of the chicken, without all that pesky chicken. You know when I come back I’m going to order this dish again. And this time I won’t have to share, muahaha.
    Acadia Restaurant Portland, Chicken-Fried Chicken Skins with cayenne-cane syrup mustard.
  • Radicchio Treviso & Rhubarb Salad with Portland Creamery Chévre, spicy candied pecans, honey-cured kumquats and poppy seed dressing. I loved the little honey cured kumquats here
  • Crawfish Boil & Collard Greens Salad with crawfish tails, red remoulade dressing, boiled fingerlings, corn, andouille, shaved Parmesan and a crispy poached egg. I don’t know how they did that crispy poached egg, but there was a little mini sigh/gasp on my side of the ten-top as Rebekah cut into the egg and the golden yolk oozed out.
    Acadia Restaurant Portland, Radicchio Treviso & Rhubarb Salad with Portland Creamery Chévre, spicy candied pecans, honey-cured kumquats and poppy seed dressing Acadia Restaurant Portland, Crawfish Boil & Collard Greens Salad with crawfish tails, red remoulade dressing, boiled fingerlings, corn, andouille, shaved Parmesan and a crispy poached egg
  • One of the 3 mains we tried was special sexy sexy bang bang (ok, I dubbed it that) pork dish off menu- Acadia changes the menu often, though they will probably have some version of their thick Grilled Carlton Farms Pork Chop on the menu. We were all having silent moments as we enjoyed our share of this pork.
    Acadia Restaurant off menu special pork Acadia Restaurant off menu special pork
  • Bronzed, Wild-Caught Louisiana Sheepshead with Spinach Madeline pie and blue crab meuniére. Sheepshead is a brackish water fish (sometimes called convict fish because of its broad black & white stripes) that’s fished from rocky waters. It has a texture that is almost creamy but not fatty, and some describe it as “crab-like” which is interesting because the fish’s diet is comprised heavily of shellfish and bivalves.
    Acadia Restaurant Portland, Bronzed, Wild-Caught Louisiana Sheepshead with Spinach Madeline pie and blue crab meuniére.
  • Portland Creamery Goat Cheese Gnocchi with foraged stinging nettle purée, early morels, asparagus, spinach, sliced toasted almonds and shaved Grana Padano Parmesan. The vegetarian entree, though the gnocchi is updated with what is fresh and seasonal of course. There are also several items that are or can be made gluten-free.
    Acadia Restaurant Portland, Portland Creamery Goat Cheese Gnocchi with foraged stinging nettle purée, early morels, asparagus, spinach, sliced toasted almonds and shaved Grana Padano Parmesan.

We also shared (thus all the straws you may see in a drink sometimes) FIVE fabulous cocktails, all of them real beauties, courtesy of Bar Director Beau Burtnick. These included

  • Big Easy section: Julep with bourbon, mint, sugar and some special secret ingredient…
  • Light and Breezy section: Young Sarandon with Union gin, fresh rhubarb, suze, house-made rhubarb sorbet.
    Acadia Restaurant Portland,, cocktails courtesy of Bar Director Beau Burtnick. Big Easy section: Julep with bourbon, mint, sugar and some special secret ingredient... Acadia Restaurant Portland,, cocktails courtesy of Bar Director Beau Burtnick. Light and Breezy section: Young Sarandon with Union gin, fresh rhubarb, suze, house-made rhubarb sorbet.
  • Light and Breezy section: Study Retreat with cucumber vodka, blood orange, byrrh, peychaud’s bitters, port, salt.
  • Big, Rich and Boozy section: Commander La Croix with tequila, lemon, apple cider vinegar, ginger beer, cayenne-sugar rim.
    Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Light and Breezy section: Study Retreat with cucumber vodka, blood orange, byrrh, peychaud’s bitters, port, salt. Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Big, Rich and Boozy section: Commander La Croix with tequila, lemon, apple cider vinegar, ginger beer, cayenne-sugar rim.
  • Big, Rich and Boozy section: Portland Caprese with white rum, clarified tomato, fresh basil, cane vinegar, honey, lemon, salt and pepper. My favorite of the evening! I really like savory drinks though, and I appreciated the balance with acidity from the tomato and cane vinegar but it was not sour. Also, cheese helps everything.
    Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Big, Rich and Boozy section: Portland Caprese with white rum, clarified tomato, fresh basil, cane vinegar, honey, lemon, salt and pepper. My favorite of the evening! Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Big, Rich and Boozy section: Portland Caprese with white rum, clarified tomato, fresh basil, cane vinegar, honey, lemon, salt and pepper. My favorite of the evening!

Finally, desert. I was in love with all of them, but vowed to return for that bread pudding alone. But, I also want the Pecan Pie with praline-bacon ice cream, which we did not try…
Acadia Restaurant dessert of Vanilla Bean Bread Pudding with white-chocolate brandy ganache, thickened sweet cream poured dramatically tableside

  • Vanilla Bean Bread Pudding with white-chocolate brandy ganache, thickened sweet cream poured dramatically tableside (as captured by fellow blogger Jenni Bost, blogger/writer/designer/stylist of blog A Well Crafted Party here) and toasted pecans
  • Tropic Thunder dessert of Banana cake with maraschino drizzle, coconut frosting, passion fruit cheesecake, and Golden Graham macadamia crust
    Acadia Restaurant dessert of Tropic Thunder dessert of Banana cake with maraschino drizzle, coconut frosting, passion fruit cheesecake, and Golden Graham macadamia crust
  • Chocolate Espresso Layer cake with burnt marshmallow, fudge icing, and white chocolate crumb. We were all so excited to dig into this cake that I missed getting a photo, so I’m referring to this lovely collage of all 3 by lilslimlady who writes the blog Salt. Water. Coffee.

Acadia is located at 1303 NE Fremont St., Portland. They are open for Dinner Monday through Saturday 5:00 pm – 10:00 pm, for Lunch only on Wedsnedays 11:30 am – 2:30 pm.

On Mondays is their special Cheap Eats nights with half a dozen entree options for $10 or less. Their menus change seasonally, and they offer several gluten-free options- you can check out some sample menus here.

Disclosure: This meal was complimentary, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Recaps from other bloggers for more pictures and perspectives:

 

 

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Pépé Le Moko Portland – First Looks

February 24, 2014 by 7 Comments

A little glimpse at some of the offerings at Pépé Le Moko Portland… which finally opened on Valentine’s Day, so at the time of this visit was just 1 week old.

S and I got there around 4:30 or so on Friday (after our lunch at Wildwood I just covered). It is a small, little unassuming front, with only the door and curtained window and simple window sign to hint at its location. When you first glance in, you see a tiny little counter where oysters on ice glistened, and where sandwich and chip snacks are put together. When you open the door, you are greeted by a little podium, where the hostess inquires about your party size.

Doors of Pépé Le Moko in Portland Doors of Pépé Le Moko in Portland

We were told the table would not be ready for another 5-10 minutes. Since there really is no room to stand and wait inside for more than 2 people, and it is pretty tight quarters between the hostess and the sandwich man, we opted for a 2 block walkaround, and gave her my phone number for her to text us when our table would be ready.

As we walked away, I got my first text from Pépé Le Moko letting me know they had my correct number and they would text me again when they were ready for us. It also provided a neat link to a No Wait app which shows you where you are in line. I like their thoughtfulness already.

Ok, so even though we were full from lunch, despite trying to burn some calories by walking from NW 21st to Nordstrom for some shoe shopping and then back here, my eyes are always hungry. So maybe we went and peered at the menus at Lardo and Grassa and walked back, and exactly 10 minutes from when we started our walk, I got the text telling me it was time. If it had been a little longer I might have been tempted by Dirty Fries. As we walked by the Clyde Common bar, we saw it was already bustling with Friday happy hour patrons.

The menu at Pépé Le Moko is small, giving the impression that it is carefully curated, though they do have a full bar so can make your requests as well. The curators, if you didn’t know, are the well known Nate Tilden of Olympic Provisions/Clyde Common/Richmond Bar and Jeffrey Morgenthaler of Clyde Common. The Pépé Le Moko Food Menu include some small bar snacks, oysters, and Bocadillos, which are little sandwiches- I did not order any this visit, but they looked to be about 4 inches long.
Pépé Le Moko cocktail menu Pépé Le Moko Food Menu- snacks

The feel once you come down the stairs is not surprisingly subterranean given its basement/bunker location. It is dark, mysterious, moody- even a bit dirty and foreign in a sexy way, reminiscent of Casablanca.

Apparently the name Pépé Le Moko is inspired by a movie in that time period (1937)- Pépé Le Moko is the name of a gangster from Paris who hides out in Casbah, Algeria. And that’s all I know about the movie from IMBD and Wikipedia. So the fact the atmosphere evoked that feeling even before I was able to google Pépé Le Moko should be considered a success.

The decorations are sparse, and the seating small- the whole place probably only can fit only 40-50 max,  with very dim lighting. I did notice the light fixture on the wall in our lil booth had an outlet… Very convenient if my phone needed a charge and I had my charger. 

The spotlights are on the bartenders, which seems about right.
Bartender at Pépé Le Moko preparing a cocktail

We started with the cocktails Hotel Nacional Special with aged rum, lime, apricot brandy, pineapple gomme and bitters. I went with the Amaretto Sour with classic amaretto, overproof bourbon,  lemon and egg white. These were both surprisingly delicate,  and we found ourselves sipping them gently to savor them.
Cocktails at Pépé Le Moko, Hotel Nacional Special with aged rum, lime, apricot brandy, pineapple gomme and bitters and Amaretto Sour with classic amaretto, overproof bourbon, lemon and egg white

We went for another round. I ordered the Grasshopper,  knowing this was my dessert before it was time to go home. Crafted from Cremes de menthe et cacao, vanilla ice cream, Fernet Branca and sea salt. This made me feeling pretty fancy and pampered, as happy as a kid getting a sundae, when it was served up literally on a silver platter with a charming paper straw.
Cocktails at Pépé Le Moko, Grasshopper crafted from Cremes de menthe et cacao, vanilla ice cream, Fernet Branca and sea salt

The biggest hit though was the Espresso Martini,  described simply as Stumptown Coffee extract,  Kahlua, overproof vodka and lemon oil. Sounds straightforward and familiar,  like any other espresso martini you encountered in your past. But Damn. It is the best Expresso Martini Ever. S even ordered a second one. Do Not Miss This. It’s seriously jaw dropping how this is leagues above any other espresso martini in history.
Cocktails at Pépé Le Moko: Espresso Martini, described simply as Stumptown Coffee extract, Kahlua, overproof vodka and lemon oil

I regretfully had to raincheck on trying any of the food here and more cocktails, but I hope to visit again soon and see how it is shaping up. They are open everyday 4pm-2am.

My first looks and impression were very positive though. The cocktails are high quality, so I didn’t blink at the price- they seem par for the course with what I would expect at an urban bar. It seems a perfect way to start or end a night, but I am unsure whether you should plan a meal or a group more than 4 here, because it just seems so small. Well, more to come!

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Recap of my Final Wildwood Meals

February 22, 2014 by 1 Comment

I think I stated most of what I hoped to in my last Goodbye Wildwood post. So this is more of a food photo memories post of the last dinner and the last lunch at Wildwood Restaurant I had this week. They are closing on Tuesday February 25, so there are still a few days of service left if you want to try to catch a lunch or dinner with the Wildwood Restaurant Team. So without further ado, my simple recap of my final Wildwood meals, first dinner on Wednesday and then lunch on Friday.

Dinner at the Chef’s Counter at Wildwood Restaurant started with the cocktail No Ordinary Rabbit made with temperance trader bourbon, renig dag aquavit, carrot juice, ginger, lemon
Dinner at the Chef's Counter at Wildwood Restaurant with the cocktail no ordinary rabbit made with temperance trader bourbon, renig dag aquavit, carrot juice, ginger, lemon Dinner at the Chef's Counter at Wildwood Restaurant with the cocktail no ordinary rabbit made with temperance trader bourbon, renig dag aquavit, carrot juice, ginger, lemon Dinner at the Chef's Counter at Wildwood Restaurant with the cocktail no ordinary rabbit made with temperance trader bourbon, renig dag aquavit, carrot juice, ginger, lemon

It was an honor to watch the kitchen running on this busy night, as everyone was coming out to say goodbye by dining at Wildwood one last time.
Wildwood Restaurant open kitchen Wildwood Restaurant open kitchen

After an amuse bouche of of coconut mint gelatin, I was on to my next cocktail, the Nice Looking Shrubbery that looked like I was in a vampire movie but actually I was drinking aria portland dry‎ gin, combier orange, vida mescal, beet juice, regan’s orange bitters, lemon.
Wildwood Restaurant amuse bouche of of coconut mint gelatin Wildwood Restaurant amuse bouche of of coconut mint gelatin Wildwood Restaurant cocktail, the Nice Looking Shrubbery of aria portland dry‎ gin, combier orange, vida mescal, beet juice, regan’s orange bitters, lemon.

I took my time with my first course of brick oven roasted mussels with bacon, leeks, cider,‎ fried sage, crème fraîche, toasted baguette. I was not ashamed to use a spoon once I had freed the mussels from their shells to eat this like a soup, including using the toasted baguette to sop up sauce. The bowl was completely empty and dry when I returned it.
Wildwood Restaurant starter of brick oven roasted mussels with bacon, leeks, cider,‎ fried sage, crème fraîche, toasted baguette Wildwood Restaurant starter of brick oven roasted mussels with bacon, leeks, cider,‎ fried sage, crème fraîche, toasted baguette

For my main dish, I enjoyed every last bite of the clay oven roasted pork chop with grilled leek pudding, clams, foie gras butter.
Wildwood Restaurant dinner entree of clay oven roasted pork chop with grilled leek pudding, clams, foie gras butter Wildwood Restaurant dinner entree of clay oven roasted pork chop with grilled leek pudding, clams, foie gras butter

I ended the night with the warmest of hugs from Wildwood, the cocktail of Unladen Swallow with green chartreuse, julianne’s spiced hot cocoa powder, house made combier orange marshmallow.

I took a half day on Friday so I could come to lunch. It seemed fitting that since my first meal was at Wildwood, so would my last. Since I didn’t need to worry about returning to work, I started with a cocktail, the Ni! I was lucky enough to get the very last one. It’s made with big bottom bourbon, campari, pierre ferand dry curaçao, hammer and tongs l’afrique, barrel aged fee bitters. And my final cocktail, the Blood and Sand with dewars, cherry heering, sweet vermouth, orange juice.
Wildwood Cocktail of Ni! It's made with big bottom bourbon, campari, pierre ferand dry curaçao, hammer and tongs l’afrique, barrel aged fee bitters. Wildwood Restaurant, my final cocktail, the Blood and Sand with dewars, cherry heering, sweet vermouth, orange juice.

We had very grumbly rumbly stomachs by the time we got there for our late lunch after our office escape, so dived hungrily into an order of ken’s bakery bread with trapini sea salt and bamboo leaf salt on pats of butter and house made country pâté with pickles, lentil cracker, grain mustard. My dining friend S had a lunch of tandoori roasted chicken romaine salad with creamy garlic dressing, pickled chiles, grilled onions, naan.
Wildwood Restaurant lunch starters of ken’s bakery bread with trapini sea salt and bamboo leaf salt on pats of butter Wildwood Restaurant lunch starter of house made country pâté with pickles, lentil cracker, grain mustard Wildwood Restaurant Lunch entree of tandoori roasted chicken romaine salad with creamy garlic dressing, pickled chiles, grilled onions, naan

I was super pleased with the final Wildwood sandwich I would have, dustin’s salame sandwich with rosemary focaccia, pickled chile cream cheese, butter lettuce, tapenade, shaved onion, and mixed greens in a miso vinaigrette with spicy‎ cashews. Why isn’t pickled chili cream cheese more common, it satisfies 3 great tastes in one!

Thanks for all the memories and deliciousness Wildwood!

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Goodbye Wildwood Restaurant

February 20, 2014 by 10 Comments

It was with a sad sigh that I read on social media on  on Tuesday that Wildwood Restaurant would be closing in 1 week (on February 25).

When I was thinking of moving to Portland in 2007, I was not sure I would like it. I was born and raised in Chicago and lived there all my life- the bustling metropolis with its diversity and food scene were something I was very attached to. When I thought of Portland from my previous visits (usually for a long weekend to visit F, as we were only friends then and not romantically linked), I remember it being the opposite- not very diverse, and the food couldn’t compare to the level at Chicago. At the time, a visit to Rogue Brewing and a meal at Edgefield or Kennedy School McMenamins were the highlights.

By 2007, F and I had been dating for a while, and he had tried living in Chicago but still longed to return to Portland. Instead of a weekend, we planned a one week trip for me to see what Portland had to offer.

We were shocked at the changes we saw when we came- the Pearl District had come out of nowhere, and Pioneer Square was no longer hippie/transit central (at at least there was a lot less). I picked out the restaurants to try out, and Wildwood was one of them. It opened my eyes and tastebuds to what Northwest cuisine meant, and I loved it. Portland had promise after all. I moved here a year later.

  
Photos above by Sunpech Photography

Since moving here, I’ve dined at Wildwood many times for lunch and dinner. It is one of the first places that comes to mind to recommend to anyone, particularly out of town visitors who are new to Portland. When my in-laws, including my mother-in-law who is afraid of flying, came to visit, this was at the top of my list of where I wanted to take them. I tried to take my parents too but the available reservation time was too late in the evening, so I shrugged it off, thinking “next visit”. I’m sad I won’t be able to take them now.

Wildwood is of course not the only restaurant that uses local seasonal ingredients, but they do so in a perfect blend of classic and new by including some less utilized local ingredients or in new combinations. The atmosphere is both refined and casual, classy but not pretentious. The booths offer cushy private spaces, while the chef’s counter gives you a front row seat to the rhythm and magic of their open kitchen. They changed up their menu frequently so it was also an adventure of discovery to see what they had now with any visit. 

Here are a few food memories (I had a lot to choose from, but didn’t want to go overboard with this post!) that I wanted to highlight of memorable food moments at Wildwood for me. This is where it pays off that I’ve been photographing food for so long to help me remember, since visuals help spark memories for me of that week of discovery.

From that decisive, impressive Lunch at Wildwood that gave me faith in Portland’s food scene in 2007:
Crispy duck confit with microgreens and oranges and a sprinkle of almonds.
From a Lunch at Wildwood PDX: Crispy duck confit with microgreens and oranges and a sprinkle of almonds
Chestnut ravioli with roasted d’anjou pears, cider brown butter and almonds. We both really liked this concept of a fruity sauce on the pasta rather then a tomato-based or cream sauce.
From a Lunch at Wildwood PDX: Chestnut ravioli with roasted d’anjou pears, cider brown butter and almonds
House cured ham (it was juicy!) and gruyere and grilled onion sandwich with house made potato chips. It sound simple, but there was something about how this still tasted different and unique from Chicago, something so very Portland- I would say it’s the taste of the locality here.
From a Lunch at Wildwood PDX: House cured ham (it was juicy!) and gruyere and grilled onion sandwich with house made potato chips

Another Lunch – for a while, I was part of a Lunch Club with a few coworkers, until our group got broken up by too many reorganizations and cubicle moves and changes of managers and layoffs. They were among the first friends I made when I moved here, and the first where I revealed I had a food blog and wasn’t embarrassed to pull out my camera to take photos of food.
An appetizer of puree of butternut squash soup’s depth of flavor was elevated by the guajillo creme fraiche and toasted pumpkin seeds
Wildwood PDX Lunch: an appetizer of puree of butternut squash soup's depth of flavor was elevated by the guajillo creme fraiche and toasted pumpkin seeds
Braised cattail creek lamb stuffed crepes with carrot puree, sauteed lacinato kale, frisee, almonds, goat cheese and minted meyer lemon yogurt. The picture pretty much sums it up, with all those textures and all those tastes on the human tongue of salt, sweet, sour, hints of bitter and comforting savory were blending together here
Wildwood PDX Lunch: Braised cattail creek lamb stuffed crepes with carrot puree, sauteed lacinato kale, frisee, almonds, goat cheese and minted meyer lemon yogurt

I have a blog entry about the Wildwood and Breakside Brewery Beer Dinner I enjoyed in 2012, but I wanted to highlight this particular food and beer pairing: Pastrami pork belly éclair spring onion, pickled chile cream cheese icing paired with Newport Summer Ale. I think I could have had 3 or 4 of these. Wildwood for a while was doing a sublime series of food and beer pairing dinners.
Wildwood and Breakside Beer Pairing Dinner: pastrami pork belly éclair spring onion, pickled chile cream cheese icing paired with newport summer ale

Oh, and the fabulous cocktails at the bar. Wildwood has/had 🙁 an amazing bar and craft cocktails using seasonal ingredients and local distilleries. I don’t have as many photos of these, but I did have a couple:
Wildwood cocktail of Oh Snap! Tanqueray, cointreau, mint tincture, lemon, and sugar snap peas puree
Wildwood cocktail of Oh Snap! Tanqueray, cointreau, mint tincture, lemon, and sugar snap peas puree
Wildwood Cocktail of The Naughty Kitty with pimm’s, india lemongrass, lime and strawberry puree
Wildwood Cocktail of The Naughty Kitty with pimm's, india lemongrass, lime and strawberry puree

The cocktail “An Apple a Day” was made with calvados, tuaca, fresh lemon, egg white, rosemary, and apple gastrique.
Wildwood PDX Cocktail of An Apple a Day was made with calvados, tuaca, fresh lemon, egg white, rosemary, and apple gastrique

Below is not my photos, but that of my brother of Sunpech Photography when I took him on a Forktown Food Tour of the Alphabet District while he was visiting me.
Spicy martini using crème de pêche and New Deal Hot Monkey chili vodka (the name eludes me, sorry!)
Wildwood PDX Cocktail of a Spicy martini using crème de pêche and New Deal Hot Monkey chili vodka

I will miss you Wildwood, and I shake my fist at how the lease negotiations did not work out. But best of luck to everyone there as they go forth on their new endeavors. If you could pick a new location for your place closer to my home, that would be cool too. 🙂

There will be one more post- I was able to eat there for dinner last night, but I would like to squeeze in one more, a lunch so that my first and last meals at Wildwood Restaurant will be a lunch.

Is there a restaurant in Portland that holds a lot of memories and meaning for you?

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