Any place that declares forthrightly that their duck eggs Benedict will always be on the menu, the service is friendly and patient, and the generous but not ridiculous portions are served on carefully mismatched plates… is the place for us. My particulate favorite is the savory waffle with onion, bacon jam, thyme & goat cheese. For three bucks you can add chicken eggs or do the duck for two bucks more (guess which I did). The waffle’s classic grid topography was a perfect platform for the sweet pig candy and the tart herby whipped goat cheese. Even the scallion rounds added crunch and a mild onion flavor to the dish. Now add in the lake of yolk supplied by Daffy delicacies and you have a brunch fit for, uh, Portland.
Chin’s Kitchen has definite potential in a town that has a surprising scarcity of good Chinese regional cuisine, but for right now Danwei Canting and Kung Pow! blow it away in terms of food, alcohol, service, and location.
The bottom line is that without real professionals in the kitchen or the front of the house, the Saloon is well on its way to losing the vast majority of its local trade to Home Ranch Bottoms.
Portland’s La Moule is a 70’s-themed Euro Bar that serves excellent food including frites and mussels. The local Pencove mussels were flawlessly fresh and perfectly prepared, the frites were every bit as good as the ones at St. Jacks, and the beer was divine.
It has been a a pleasure as well as an education to eat our way through Chef Good’s culinary evolution, as well as just hang out with him and his wonderful wife Alley over the years. It is quite clear to MagoGuide that Tim’s career is far from over and we want to be there for whatever new directions he decides to take. The rest of you need to get your butts over to The Last Chair and find out what all the fuss is about.
Short Round in SE Portland, the younger sibling of Fish Sauce in NW, really has it all; excellent riffs on Asian cuisine, a cozy atmosphere, and an excellent bar where even the wine is on tap. Although it might still be working out the kinds in its cuisine, it shows great promise.
Home Ranch Bottoms (HRB) is the product of fusing a dive bar with a barbecue shack, a KOA campground, and a western tchotchke shop. This isn’t foodie hype dude, it is the very rare exception to the rule that you can’t get world class q at an establishment that also serves beer, much less a full bar. This is destination dining in the North American Redoubt, so you obviously have to earn it big time. HRB is off the grid 40 miles up an intermittently paved dirt road just across the North Fork of the Flathead River from Glacier National Park.
Danwei Canting, a Beijing work unit restaurant masquerading as a New Portland industrial cookie cutter eatery, is the perfect blend of good food, good service, and inviting atmosphere. But it’s the flavors that keep us coming back to this most interesting restaurant.
We had another great meal at Farmhouse for our 36th anniversary. On top of some killer Thai dishes, the service issues we encountered on our first visit have been largely resolved, in particular the bar is now synchronized with the rest of the restaurant. So MagoGuide is officially raising Farmhouse’s rating to 4 rostras.
Teote may not be the most authentic take on Venezuelan street food, and there are significant DIY duties expected of the clientele with respect to ordering, securing a table, and bussing one’s leavings, but the food and drinks are very good and the space friendly and welcoming.