Zeus Cafe and the McMenamins Passport

January 16, 2015 by 7 Comments

If you live in Portland, I’m sure you have heard of McMenamins before- their gathering spots here in Portland vary from your neighborhood pub to hotels, music and movie venues, breweries, wineries, distilleries and even a coffee roaster. Founded by the two brothers Mike and Brian McMenamin, all their locations still reflect their love for artwork, family friendly, and historic buildings. It’s hard to imagine a Portland experience without visiting at least one McMenamins – be it for a huge value of a happy hour with their irresistible cajun tots or to admire how they transformed a poor farm (Edgefield) or school (Kennedy School) into a property for retreating that is full of local whimsical art, choice of restaurants, spas and movies. Their hotel locations are fun to visit even if you aren’t staying there.

McMenamins just seems like such a Portland institution that you would mention in the same breath as talking about Powell’s Book Store, the Portland White Stag sign, the easy access to the Columbia Gorge and Coast – it’s just a Portland thing. I love taking visitors from out of town to wander the hallways of photos and art particularly at Edgefield (generally as part of my Columbia Gorge waterfall tour) and Kennedy School. There are times people at my work treat the Ceder Hills location as an after work meeting room, and I fight the urge as I smell the burger and fries every time I walk past my neighborhood location of a McMenamins pub, Market Street Pub.

Even though it is a chain, each location has its own individual personality. Recently, I discovered a location McMenamins has downtown as part of the Crystal Hotel, the Zeus Cafe.
Inside Zeus Cafe: The atmosphere at Zeus Café – an open kitchen and full bar at the center of the room surrounded by the twinkling of vintage chandeliers and local art – is comfortable and inviting, Photo credit: McMenamins/Kathleen Nyberg
Inside Zeus Cafe: The atmosphere at Zeus Café – an open kitchen and full bar at the center of the room surrounded by the twinkling of vintage chandeliers and local art – is comfortable and inviting, Photo credit: McMenamins/Kathleen Nyberg

Their focus is elevated food while still keeping it celebrating the very local bounty of the Northwest. For instance, they still offer a pretty good burger (though less burger selection- no Communication Breakdown burger or Caption Neon burger here – but they offer upgraded versions of a burger, such as a Grass Fed Beef Burger or a Housemade Falafel Burger instead). Instead of cajun tots you can get truffle fries or as you see here, chickpea fries with harissa aioli.
"Zeus "Zeus

And instead of breadsticks or spinach and artichoke dip or hummus like the typical pub, now you can feast on

  • a Charcuterie Board, here with housemade rabbit rillette, coppa di testa head cheese, Asiago Fresca, Ancient Heritage Willow, Pickled Cauliflower & cranberries, Mandarin compote and McMenamins Terminator mustard
    Zeus Cafe Charcuterie Board with rabbit rillette, coppa di testa (head cheese), Asiago Fresca, Ancient Heritage Willow(cow/sheep blend), Pickled Cauliflower & cranberries, Mandarin compote and Mcmenamins terminator mustard
  • or Seared Sea Scallops with arugula, currants, and chorizo vinaigrette
    Zeus Cafe appetizer of seared sea scallops, arugula, currants, and chorizo vinaigrette
  • or Smoked Brisket Stuffed Piquillo Peppers with cauliflower purée, fried almonds, and chimmichurri.
    Zeus Cafe smoked brisket stuffed piquillo peppers, cauliflower purée, fried almonds, chimmichurri Zeus Cafe smoked brisket stuffed piquillo peppers, cauliflower purée, fried almonds, chimmichurri

Wow right? They have a menu that changes often based on what is best from various local farms and purveyers (such as Flying Fish for their seafood, Painted Hill or NW Grass Fed Farms Washington or Pat and Tam’s Farm for meat, etc. A special starter on my visit night included Speck wrapped Rabbit Loin on a Lard Sable cracker (this was a bit hard to eat because it was soft and crumbly and super buttery, but oh so delicious) with Huckleberry Jam and Chervil.
A special starter on my visit night at Zeus Cafe of Speck wrapped Rabbit Loin on a Lard Sable cracker (shortbread like) with Huckleberry Jam, touch of Chervil.

Wait til you see my dinner entree, and desserts.
Executive chef, Jordan Taylor, and Pastry chef, Warren Pinkston Kaam, in Zeus Café’s open kitchen, Photo credit: McMenamins/Kathleen Nyberg
Executive chef, Jordan Taylor, and Pastry chef, Warren Pinkston Kaam, in Zeus Café’s open kitchen, Photo credit: McMenamins/Kathleen Nyberg

Head Chef Jordan Taylor loves the freedom he  has at Zeus to explore various flavor profiles using Northwest ingredients then tinged with influences from the Mediterranean and in this one dish, Asia: super tender Bulgogi Braised Short Ribs served with a slightly crispy but also soft fresh grilled rice cake, spicy broccoli, and sunny side egg.
Zeus Cafe dinner entree of bulgogi braised short ribs, grilled rice cake, spicy broccoli, sunny side egg "Zeus

Pastry Chef Warren Pinkston Kaam is a hidden gem of a dessert genius here in Portland with impressive dessert options here that I sampled including

  • my favorite a Toffee Budino with honeyed crème fraîche, toffee sauce, hazelnut pralines, chocolate sea salt. I’m still thinking about how dreamy this tasted, I think ate half of it on behalf of my part of the table
  • Malted Milk Chocolate Tart with espresso pastry cream, mascarpone crema, and micro shiso
  • Molasses Custard with sugared pecans, bourbon cream, shortbread crumble, vanilla ice cream
  • a special that evening of a deconstructed dessert of Yuzu Curd with elderflower jelly, hazelnut nougatine, hazelnut dacquoise, toasted meringue.

Toffee Budino with honeyed crème fraîche, toffee sauce, hazelnut pralines, chocolate sea salt Zeus Cafe dessert of Malted Milk Chocolate Tart with espresso pastry cream, mascarpone crema, micro shiso Zeus Cafe dessert of Molasses Custard with sugared pecans, bourbon cream, shortbread crumble, vanilla ice cream Zeus Cafe deconstructed dessert of Yuzu Curd with elderflower jelly, hazelnut nougatine, hazelnut dacquoise, toasted meringue

In terms of beverages, my world was rocked by the Zeus Cafe cocktail called the The Café Smash that in winter, is composed of muddled Blackberry, Aged Balsamic Vinegar, Fresh Squeezed Lemon, Black Pepper Syrup and Crater Lake Vodka. In the summer it may go back to strawberries instead of blackberries, which was the original inspiration for Adam Kurth: Zeus Café Bar Manager, when he was trying to create a cocktail to pair with a salad. I loved the sweet but sour and savory flavors all in one cocktail.
Zeus Cafe cocktail that in winter, The Café Smash was composed of muddled Blackberry, Aged Balsamic Vinegar, Frsh. Squeezed Lemon, Black. Pepper Syrup and Crater Lake Vodka. In the summer it may go back to strawberries instead of blackberries

Another impressive cocktail is the Fuentes with el jimador blanco tequila, del maguey la vida mezcal, aperol, fresh squeezed grapefruit (MeMenamins always uses fresh juices for their cocktails), smoked ice cube, and smoked glassware.
Fuentes, a Zeus Cafe cocktail with el jimador blanco tequila, del maguey la vida mezcal, aperol, fresh squeezed grapefruit, smoked ice cube, and smoked glassware

I was also blown away with the sippers of a cocktail called Burnt Bulleit with bulleit rye whiskey, burnt sugar syrup, lemon zest and a hefty shake of angostura bitters. The discovery of a burnt sugar syrup was a total accident, and as other locations were bring instructed how to make this cocktail they were understandably nervous that a step included recreating that mistake m!

Another tasty libation was a cocktail called the Riptide with maui dark hawaiian rum, espresso vanilla bean syrup, fernet branca, aztec chocolate bitters and orange zest. And I was fortunate to get a strong smooth sip of the Devil’s Bit Whiskey
Burnt Bulleit with bulleit rye whiskey, burnt sugar syrup, lemon zest and a hefty shake of angostura bitters, and the Riptide with maui dark hawaiian rum, espresso vanilla bean syrup, fernet branca, aztec chocolate bitters and orange zest Burnt Bulleit with bulleit rye whiskey, burnt sugar syrup, lemon zest and a hefty shake of angostura bitters, and the Riptide with maui dark hawaiian rum, espresso vanilla bean syrup, fernet branca, aztec chocolate bitters and orange zest Sip of Devil's Bit Whiskey

Besides of course dinner and happy hour, Zeus also offers brunch, with options like Spanish Eggs or Greek Eggs if you want to do an egg face-off, or Chilaquiles if you want to take your egg options around the world. Their version of eggs benedict comes with Hills Farm ham, chipotle hollandaise and your choice of home fries or creamy polenta. And, Zeus’ brunch seems to be  a hidden secret so far, so currently there is no brunch line.

I know that for some of you Portland residents, when you think of McMenamins, you think of your casual beer place with the interesting building and servers so laid back that you know not to go there if you’re in a rush. At the same time though, if you want to squat a table chatting or on your laptop working at the pub for 2 hours, or sit outside at a table while your dogs and kids play on a lawn of one of their hotel, there is also no one giving you trouble. Children are always welcome (obviously accompanied by adults) at I think almost all McMenamins locations. Think of their unhurried relaxed character as both a positive and a negative, depending on what you are looking for in an experience.

The vibe at Zeus is still relaxed, but the mellowness has been replaced by more attentiveness than you will find at their casual pubs. As I was unwrapping my napkin, I accidentally dropped my knife on the carpet. No big deal- we were just at appetizers. But in only a few minutes, a server brought me a new knife without me saying a thing. The water glasses were always full, empty cocktail glasses were checked to make sure I didn’t want the last bit melted with ice before being removed from the table not long after I finished them. They swapped out our silverware between dinner and desserts, a friend with some food restrictions was happily accommodated where they checked in with her for each course that everything in the dish would be ok.

I definitely plan to come back to Zeus to try more of the great experimental drinks that this McMenamins location is doing and think you might want to give it a try too.

Did you know there’s a rewards program to entice you to check out each McMenamin’s location? This was one of the most exciting things I learned during my evening at Zeus. It’s called McMenamins Passport. It is a cool quest you can do in which you collect stamps in a passport book to win prizes and just have extra experiences whenever you visit any McMenamins location- and of course, encourage you to visit McMenamins locations and to check out specials they have.
McMenamins Passport

There is an initial cost for the passport – $25 (up from $20 of last year), and you must be 21 years old at a minimum. Once you have the passport however, there is no more additional cost in most cases – for instance you can visit a location and get a stamp without eating or staying there at all. The few exceptions for instance might be for instance if a stamp is for seeing a movie, you will have to buy a ticket to a movie at that location (or attend a free movie show- but either way you have to see a movie somehow!).

Each page in the passport is for either a location or for a theme (for instance, there is one for Edgefield that consists of multiple stamps, but there is also a whole page that is for all of the Seattle locations all in one page). And each stamp is different!

Some stamps are more than just visiting the location – besides an experience (such as seeing a movie), there may be tasks you need to do like a photo hunt for a certain artwork in the location based on a clue that you are given. There are also special stamps that are available for events or even for a seasonal beer or because you experienced something (such as taking a tour of a property, stopping at a location on your birthday, or having a pint with a pup!)
Example page 4 from the McMenamins Passport Examples pages from the McMenamins Passport

Once you collect all the stamps on one page, you get a prize. Prizes for filling out each page vary from food like free tots (which you can collect right then and there, or come back to a location on that page to get later) to t-shirts, gift cards, even stays at various McMenamins hotel locations.

The Grand Prize, if you collect all the stamps in a book for visiting all the locations, is pretty impressive. Keep in mind some pages are just to collect the special stamps – like the various seasonal beer stamps don’t count towards filling out the book- you don’t have to drink them all. Still, considering that there are 57 locations in Oregon and Washington, this is literally a quest to travel to collect stamps / an excuse or New Year’s resolution to help you explore various small towns that are served by their unique, neighborhood McMenamins pub.

The Grand Prize includes 3 overnight stays at a McMenamins hotel of your choice, pair of event tickets, showing the Grand Prize Booklet to get drinks at happy hour prices Sunday-Thursday for the first year after you’ve completed your passport, and invitations and discounts to special exclusive events that are open only to those who have completed a passport, a special group of successful McMenamins questers called Cosmic Tripsters. Did you know there is a whole special group of Cosmic Tripsters, sort of like a secret society, that meets and communicates with each other?

For a feel of the fun, check out this video, and get more details at their website at their McMenamins Passport page.

I was so excited when I heard about the Passport that I even sitting with a group of other food lovers, that’s what we just kept chatting about. This year, I hope to fill out a lot of my Passport – I’ll keep you appraised with posts as I go!

Have you ever been to Zeus Cafe, or heard of the McMenamins Passport program?

McMenamins Passport Back of the McMenamins Passport

 

Disclosure: This meal was complimentary, and I was given a McMenamins Passport to fill out. 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.

Signature

Filed Under: Beer Review, Cocktails, Festival Event, Food and Drink, Music, Portland Highlights, Sponsored Post, Travel, Wine, Winery Visits Tagged With: , , , , , , , , , , , , , , , , , , ,

BlueHour Portland

November 12, 2014 by 4 Comments

I have been a fan of Bluehour because of it’s warm, modern, elegant and romantic atmosphere  in the Pearl (250 NW 13th Ave) for years. Unlike many dining rooms, they have tables that can provide a small measure of privacy because they aren’t too close together and rich ceiling to floor drapery helps divide up the space so you can feel some small amount of intimacy for your conversations and experience.
The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl District  The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl DistrictThe classy and romantic atmosphere at BlueHour Portland in the Pearl District

Usually though, I admit I pop in for happy hour. Recently, I was invited by Little Green Pickle with a group of other food bloggers to experience dinner, as well as get a little behind the scenes peek! Chef Kyo Koo welcome a few of us into his kitchen, and I was able to see the very neat and organized mise en place. I actually have lots of little saved containers similar to that for the few times I also do mise en place, which tends to be when I’m making multiple dishes or prepping but not actually cooking until the next day, and it was nice validation for me that it’s normal, and not anal.
BlueHour Portland, a visit to the kitchen with intro by chef Kyo Koo BlueHour Portland, some of the kitchen crew BlueHour Portland, some of the mise en place

Back in the kitchen, I observed the creation of a recently added seasonal salad to their menu by Sarah that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings topped with deep fried kale. I secretly admired her adorable little silicon spatula. My silicon spatula is also one of my favorite kitchen tools. You can see in the background another small group getting the VIP treatment in observing the King Crab salad I think being made?
Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

I also felt validated that I only recently bought salad servers (specifically, these cute Talisman Designs 12-Inch Solid Beechwood Salad Set that are sourced responsibly and adorably laser etched). Most of the time (ok, all of the time), just like Sarah, I toss the salad by hand! I need to up my game by storing homemade dressing in those squeeze bottle containers though and plating them in rings like that.
Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

Isn’t that a beautiful salad? And, I loved the play of all the textures.
BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures

Bar Manager Gigi also talked through and supervised some of my fellow blogger ladies in making a cocktail called the Templeton Abbey with with templeton rye, canton ginger, lime, cucumber, and rosemary.
BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Here is the cocktail end result of the Templeton Abbey.
BlueHour Portland, a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Other amazing cocktails at our table were the beautiful Bootsy Collins with vodka, rosemary, blackberries, lime and soda and this Paper Airplane cocktail with bourbon and Campari and Amaro Nonino and lemon juice.
Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Paper Airplane Gorgeous cocktail at Bluehour Portland of Paper Airplane

Then it was time for our family style dinner. We started out with an amuse bouche from Chef Kyo Koo of toasted brioche with salmon and beet. Now here’s an idea that should be incorporated into any holiday party you throw- so easy to do but so classy!
BlueHour Portland, amuse bouche of grilled brioche with salmon and beets BlueHour Portland, amuse bouche of grilled brioche with salmon and beets

You know you’re at a fancy restaurant when the bread service is brought to you individually with the waiter placing a bread out for you like a bread basket maiden/mister (served with salted room temperature butter. Thank you, I hate hard butter. Also, seriously look at Frances’ sexy eyes, so gorgeously distracting from the bread service…)
Frances making sexy eyes while bread service from a basket is served with soft salted butter Bread service at Bluehour Portland

Next was an Heirloom Beet Salad with new zealand spinach, crispy shallots, nasturtium and crème fraîche. All of us raved about our love for beets. And can you get any more fancy to a salad then adding edible flowers?

Then, came a starter of Alaska King Crab with porcini mushroom, truffled amaranth, and shellfish emulsion. There needs to be more truffled amaranth in my life.
Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion.

Chef Kyo Koo was pretty proud of the Haiga Rice being used in the ‘risotto’ that also included wild mushrooms, pine nuts, and acorn squash. First of all, risotto is such a go to comfort food in the cold days when you want to be fancier than mac and cheese or ramen. Chef Kyo Koo then elevated it with Haiga Rice, which is a rice from Japan that has slightly more fiber than white rice but not as tough then brown rice.
Bluehour Portland and Chef Kyo Koo was pretty proud of the Haiga Rice being used in the risotto that also included wild mushrooms, pine nuts, and acorn squash

That dish was just another example of how Chef Kyo Koo likes to mash up ingredients and techniques and flavors from various influences in the world. Next was a dish of Hand cut Wheat Noodles topped with pork belly, prawns, heirloom carrots, and fermented black bean “bolognese”.
Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese' Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese'

For a little palate cleansing next we enjoyed Netarts Oysters on the half shell with citrus mignonette, demonstrating a timeless classic.
Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland

I really enjoyed that little break as the next dish was the intense OMG SO GOOD, the rich and luxe entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage
Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage

The Salmon with swiss chard, radish, pine mushrooms was perfectly cooked.
Bluehour Portland Salmon with swiss chard, radish, pine mushrooms Bluehour Portland Salmon with swiss chard, radish, pine mushrooms

And then it was time for dessert, including a Patisserie Plate (happy National Chocolate Day, which happened to fall on that day!),
Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates

and Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake, and Cinnamon apple gingerbread tart with gelato
BlueHour Portland Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake Bluehour Portland dessert, Cinnamon apple brioche with gelato

Bluehour changes their menu based on whatever is fresh, so the offerings are different from a visit even in the same month with updates in the ingredients being used. For instance, the heirloom carrots in the hand cut wheat noodles get switched out for zucchini instead.

Besides ordering a la carte, your table can also choose to get the Tasting Menu, which offers 5 courses including dessert for $58 a person, which is quite a bargain for a tasting menu.

They are also offering a special Thanksgiving menu that includes choice of first course, entree, and dessert at only $50 a person, which is quite a deal given that it is a holiday and the high quality of their dishes. The options are

Bluehour Thanksgiving Special Menu

Choice of First Course

  • Foraged Mushroom Veloute with pimento dulce and parmesan
  • Field Green Salad with heirloom carrots, red radish, and pistachios
  • Little Gem Lettuce Salad with smoke salmon, buttermilk, and chives
  • Spiced Potato Sausage with horseradish, Dijon, and bitter greens
  • Butter Poached Wild Prawns with garlic, fine herbs, and toast

Choice of Entrée

  • Roasted Turkey with herbed mashed potatoes, red Russian kale, and gravy
  • Smoked Pork Loin with sunchoke bread pudding, escarole, coffee, and porcini jus
  • Prime Rib with fried fingerling potatoes, mustard greens, and shallot jus
  • Chinook Salmon with carmelized futsu squash, Brussels sprouts, and salmon caviar
  • Handmade Orzo with Dungeness crab, broccoli, and sweet cream

Choice of Dessert

  • Spiced Caramel Apple Torte with sea salt caramel, buttercream, calvados crème anglaise
  • Butternut Squash Semifreddo with maple glazed pecans and ginger-white chocolate macaroons
  • Dark Chocolate Truffle Tart with pear-brandy sherbert and hazelnut praline

What did you think of these dishes I described, is there one that really appeals to you? Have you been to Bluehour before and what did you think?

Thank you to Little Green Pickle and Bluehour for this amazing and unique experience of the behind the scenes peek and tasting such delicious things!

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.

Signature

Filed Under: Food and Drink, Restaurant Review, Sponsored Post Tagged With: , , , , , , , , , , , , , , , , , , , , , ,

Heathman Cocktail Menu

April 9, 2014 by 14 Comments

Disclosure: I attended a complimentary cocktail menu launch event, but then visited again on my own dime during normal operations. 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.

I have loved the Heathman Hotel since even before I moved to Portland. This is because while F and I were still dating, on a visit to Portland he surprised me with a romantic night at the Heathman. The room was elegant and sophisticated and glamorous, something that made me feel like a real VIP. It didn’t feel like just a hotel room- it felt like an urban getaway and a splurge (chocolates, champagne, and a book of Shakespeares’ Love Sonnets also helped).

The Beefeater dressed to the hilt doormen in their finery is pretty iconic (as is the statue of the bulldog Zelda next to a watering bowl for dogs right by the entrance, also in Beefeater finery). They also offer traditional tea service, perfect for a little chatting with the ladies, and special holiday meals like the upcoming big Easter brunch buffet.
Heathman Restaurant outdoor tables Heathman Hotel's Zelda the bulldog, dressed in Beefeater splendor

Yet, somehow it never entered my mind once I moved to Portland to enjoy a romantic rendezvous in the bar after work. Well, it’s definitely on my list now. I was invited to the Heathman Cocktail Menu Launch to kick off the new cocktail menu, and boy, is that menu stunning.
Launch of new Heathman cocktail menu event- Ice Sculpture Heathman Restaurant and Bar menu in the Bar area Heathman Hotel, Heathman Cocktail Menu Launch © Evrim Icoz Photography
Last two images © Evrim Icoz Photography, all other images are mine

You might choose to enjoy it more by the bright open windows by the marble bar, watching the bustle on Broadway in the airy bar area or maybe one of the tables that in fairer weather lets you enjoy the people watching right on the sidewalk outside. Or, you could enter the chandeliered wood paneled cushy seats by the fireplace in the same intimate lounge that tea was held, but now made sexier by the shadows and the live jazz and the underlying promise of you could always decide to just stay the night…
Heathman Hotel restaurant and bar Heathman Hotel Tea Court Lounge Heathman Hotel Tea Court Lounge Heathman Hotel Portland Tea Court Lounge wide shot Ron Guisti Photography
Last image is Heathman Hotel Portland Tea Court Lounge wide shot © Ron Guisti Photography, all other images are mine

The cocktails at the Heathman match the sophistication of the atmosphere, marrying historic and tradition with modern and local.

Finally, I want to share a photo of the Heathman bustling Marble Bar during the event as they did an amazing job of making those drinks for those 2 hours for all the attendees of that Launch event. The staff was incredible in smoothly carrying trays of cocktails and bites up and down stairs to the two rooms the event was being held, and remembering who had/had not tried what drink yet and making stops to make sure we received samples, rather than us having to flock to them or wave them down. Great service that made you feel cared for.

I also was able to catch a photo of the lovely queen who created these libations, Bar Chef Kathy Casey, who shares many beautiful cocktail recipes (including the one for the Berries and Bubbles) that marry the kitchen with the bar expertly at Liquid Kitchen. Many bites were examples from the Heathman Restaurant kitchen headed by Executive Chef Michael Stanton.
"Cocktails Queen of the Liquid Kitchen at the Heathman, Bar Chef Kathy Casey

I focused on mostly trying cocktails at the Cocktail Menu Launch, but could not get to them all. So I returned to try the cocktail I missed (and one that I wanted another of), as well as to see what a plating of an actual food dish would be like versus the few samples I tried that were passed at the event (that was my fault partially as I was focused on drinks and friends and not food). I’m just looking out for you, my readers, you know.

  • Examples of the Heathman Cocktail Menu from the Cocktail Menu Launch, such as the Potted Duck Confit Rillette with pickled onion, cornichon, dijon, grilled baguette. I totally had two of these, it was a great balance of the grilled baguette being a great vehicle but not losing the rest of the flavors of the rich rabbit countered by the pickled onion, cornichon, and dijon. I also enjoyed the shrimp salad atop cucumber, a refreshing palate cleanser from cocktails like the Newton,  abd I absolutely loved that salaf/soup on the spoon that was packed with flavors and textures. They change up the menu here based on what is available and fresh locally, of course.
    Example bite at the Heathman Cocktail Menu Launch from their Cocktail Menu: Potted Duck Confit Rillette with pickled onion, cornichon, dijon, grilled baguette Example bite at the Heathman Cocktail Menu Launch from their Cocktail Menu: a little Shrimp Salad on Cucumber Example bite at the Heathman Cocktail Menu Launch from their Cocktail Menu
  • Tradition with a little added modern touch: the Northwest Grapefruit Negroni, House-bottled Aviation gin, Carpano antica, Campari, Combier Pamplemousse, or the cocktail of Orchard Old Fashioned with Maker’s Mark Bourbon, Clear Creek Pear Brandy syrup, organic Baked apple bitters, ice sphere
    Heathman Cocktail Menu cocktail of Northwest Grapefruit Negroni, made with House-bottled Aviation gin, Carpano antica, Campari, Combier Pamplemousse Heathman Cocktail Menu cocktail sample of the Orchard Old Fashioned with Maker’s Mark Bourbon, Clear Creek Pear Brandy syrup, organic Baked apple Bitters, ice sphere
  • The lovely bubbly elixir of Oregon Berries & Bubbles with New Deal Vodka, Oregon raspberry puree, lemon elixir, Argyle sparkling feels celebratory and is dangerously easy to drink, tasting refreshing and maybe even healthy… just like the cocktail of the Cucumber Rouge with Superfly Potato Vodka, Pomegranate, Fresh Cucumber, lemon elixir, Citronella Cocktail Perfume
    "Heathman Heathman Cocktail Menu example, the Cucumber Rouge with Superfly Potato Vodka, Pomegranate, Fresh Cucumber, lemon elixir, Citronella Cocktail Perfume
  • Then there are beauties like these, which were almost too beautiful to drink, they looked like art: the Bubbly Elixir selection from the cocktail menu of Provence with Grey Goose Vodka, Il Tramonto limoncello, lemon elixir, lavender bitters, Argyle sparkling, and the Luxury Spiced Vermouth Manhattan with Templeton rye whiskey, House-spice infused red vermouth, Liquid Kitchen Golden Era bitters, stirred and served up with a spirited cherry & 23k gold
    "Heathman Heathman Cocktail Menu example, the Luxury Spiced Vermouth Manhattan with Templeton rye whiskey, House-spice infused red vermouth, Liquid Kitchen Golden Era bitters, stirred and served up with a spirited cherry & 23k gold
  • One of my favorites of the evening was the Vineyard Margarita with Milagro reposado tequila, Combier d’orange, Fresh lime, organic agave nectar, Fresh rosemary, topped with a float of Willamette Valley Vineyards Pinot noir. So fancy!
    Heathman Cocktail Menu example, the gorgeous Vineyard Margarita with Milagro reposado tequila, Combier d’orange, Fresh lime, organic agave nectar, Fresh rosemary, topped with a Float of Willamette Valley Vineyards Pinot noir Heathman Hotel, Vineyard Margarita at the Heathman Cocktail Menu launch event, photo © Evrim Icoz Photography
    First photo is mine, Second photo © Evrim Icoz Photography

But the cocktail that had me return a couple weeks later was the Tea Court Lounge Punch. More on that in a second.
Heathman Hotel, Tea Court Lounge Punch at the Heathman Cocktail Menu launch event, photo © Evrim Icoz Photography
© Evrim Icoz Photography

When I read the recap of the Heathman Cocktail launch by The Good Hearted Woman, I saw that her favorite had been the Heathman Hotel cocktail of Flaming Green Eyed Daiquiri with Bacardi superior rum, lime elixir, green Chartreuse, and fresh thyme that is flamed! I remember seeing this cocktail, but had not sampled it. With her rave review, I really wanted to try it. It was as savory sweet wonderful as she described, with the flamed thyme giving a strong slightly smoky slightly herby flavor profile with every sip and incredibly aromatic.
Heathman Hotel cocktail of Flaming Green Eyed Daiquiri with Bacardi superior rum, lime elixir, green Chartreuse, Fresh thyme that is flamed! Heathman Hotel cocktail of Flaming Green Eyed Daiquiri with Bacardi superior rum, lime elixir, green Chartreuse, Fresh thyme that is flamed!

I also got a taste of the Heathman Cocktail of 50 Shades of Gin – Part 2, inspired by the Book set at the Heathman Hotel, a blend of Tanqueray Gin, Ransom Old Tom gin, St. Germain, French Blackberry liqueur, lemon peel essence. Definitely a strong drink. Yes, this is Part 2- you can get a glimpse of Part 1 and the history of the drink that was filmed at the blog 50 Shades Girl Portland here! I never read any of the books so know nothing about this, but I’ve read that some of the scenes of this book take place at the Heathman Hotel, so while the book was hot they had been offering a special 50 Shades of Grey package. End of all my knowledge on this.
Heathman Cocktail of 50 Shades of Gin – Part 2, inspired by the Book set at the Heathman Hotel, a blend of Tanqueray Gin, Ransom Old Tom gin, St. Germain, French Blackberry liqueur, lemon peel essence

Meanwhile, the Tea Court Lounge Punch is really unique. Crafted with Bacardi select rum, Courvoisier Vs Cognac Pomegranate, guava, orange & lemon juices, Fonte earl grey tea spiced syrup, and angostura foam, it is served tableside right from your individual pot. You MUST order this when you go, it’s worth the $14. You can see the actual size of the cocktail when I went on my individual visit below to the right, the taster to the left shows the lovely layers that appear as the liquid is poured into the angostura foam tableside.
Heathman Cocktail Menu example, the Tea Court Lounge Punch with Bacardi select rum, Courvoisier Vs Cognac Pomegranate, guava, orange & lemon juices, Fonte earl grey tea spiced syrup, angostura foam Heathman Hotel Tea Court Lounge Punch, crafted with Bacardi select rum, Courvoisier Vs Cognac Pomegranate, guava, orange & lemon juices, Fonte earl grey tea spiced syrup, and angostura foam, it is served tableside right from your individual pot. Heathman Hotel Tea Court Lounge Punch, crafted with Bacardi select rum, Courvoisier Vs Cognac Pomegranate, guava, orange & lemon juices, Fonte earl grey tea spiced syrup, and angostura foam, it is served tableside right from your individual pot.

Speaking of prices, the Heathman says they have happy hour from 2pm until Close? But, it seems they have a bit of confusion on the difference between “being open” versus “happy hour with some items discounted”. When I visited there were no discounts on anything in the menu except for a special $6.95 Happy Hour Burger… which is only available 4pm-6pm and 9pm-midnight, versus their regular Bistro Burger (with choices of cheddar, swiss or pepperjack) at $13. Adding blue cheese or adding bacon is $2, adding pommes frites is $3 extra, and adding foie gras is an additional $18.
Happy hour burger at the Heathman, choice of cheddar, swiss, or pepperjack Happy hour burger at the Heathman, choice of cheddar, swiss, or pepperjack, in the background is Tea Court Lounge Punch crafted with Bacardi select rum, Courvoisier Vs Cognac Pomegranate, guava, orange & lemon juices, Fonte earl grey tea spiced syrup, and angostura foam, it is served tableside right from your individual pot. Happy hour burger at the Heathman, choice of cheddar, swiss, or pepperjack Happy hour burger at the Heathman, choice of cheddar, swiss, or pepperjack Happy hour burger at the Heathman, choice of cheddar, swiss, or pepperjack, in the background is Tea Court Lounge Punch crafted with Bacardi select rum, Courvoisier Vs Cognac Pomegranate, guava, orange & lemon juices, Fonte earl grey tea spiced syrup, and angostura foam, it is served tableside right from your individual pot.

The prices of these cocktails reflect the fact that the Heathman is aware of its upscale level thanks to being closely located so it is walkable to various venues for performing arts shows in the neighborhood, and the travellers staying here at the hotel or downtown. The cheapest cocktail is $10, and most are in the $12-14 range. Everything is high quality, but the bill total does add up- especially because you will likely want to try more than 1 of those tasty drinks I shared!

In terms of food, I sampled two hot small plates, Carlton Farms Pork Cheek with squash puree and chive beluga lentils and Nettle Risotto with stinging nettles and parmesan. The risotto of the day varies depending on what is in season and available in high quality condition from local purveyors. There was also complimentary bread and butter service as I awaited my cocktail, an unexpected treat since usually don’t get this unless you have dinner, so this touch was definitely noticed by me.
Heathman Hotel complimentary bread and salted butter service Heathman Small Hot Plate of Carlton Farms Pork Cheek with squash puree and chive beluga lentils Heathman Small Hot Plate of Nettle Risotto with stinging nettles and parmesan... the risotto of the day varies depending on what is in season and available in high quality condition from local purveyers

Thanks to G for attending with me to help me try these various tasty cocktails at the Heathman Cocktail Menu Launch event. For more gorgeous photos of the event, please see the blog of stellar photographer Aubrie LeGault at Capturing Grace’s post Heathman Cocktail Menu – I love how she is always so exquisitely captures deliciousness and the personality of food and drink! Fellow bloggers at Thyme of Taste also did a nice recap of the Heathman Cocktail Event, including the flaming of the Flaming Green Eyed Daiquiri in a few photos, and Courtney Z Photography’s post Bottoms Up! got some nice photos of the jazz band.

Which of these cocktails do you think you would want to try?

Disclosure: I attended a complimentary cocktail menu launch event, but then visited again on my own dime during normal operations. 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.

Signature

Filed Under: Cocktails, Food and Drink, Restaurant Review, Sponsored Post Tagged With: , , , , , , , , , , , , , , , , , , , , , ,

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!

Signature

Filed Under: Cocktails, Food and Drink Tagged With: , , , , , , , , ,

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!

Signature

Filed Under: Cocktails, Food and Drink, Restaurant Review Tagged With: , , , , , , , , , , , , , , , , , , , , , , ,
« Previous Page