For those of you in the mood to argue today (there seem to be quite a few), we have Phil Stanford weighing in on the Jim Dixon “not salty enough” Castagna Restaurant controversy. You may remember, Jim reviewed Castagna and claimed everything was under-salted. The owners were so upset, they delivered a 50 pound bag of salt to the Willamette Week offices. Phil ties the review into the fact that Jim sells salt and olive oil on the side, pointing out that the Hebberoy’s get good reviews from Jim, and that he raves about the amount of salt they use.
” Unfortunately, however, as most food people in town probably know already, Hebberoy, whose company caters the Family Supper, is owner of Clarklewis and the Gotham Building Tavern — which, as Dixon notes on one of those Internet chat sites for foodies, are “two of my best customers.”
And not just for sea salt, as it turns out, but for olive oil as well.
It’s on eGullet.org if anyone wants to look it up,
“Clarklewis buys olive oil, and I mean a lot of olive oil, from me,” writes Dixon … “and of course I think that’s one of the reasons the food is so good.”
Connection? I think he’s reaching a bit here, but it is entertaining reading. What do you think? Here’s a link to the full article: Phil Stanford/Tribune, and a link the original review in Willamette Week: Perfectly Bland
I have eaten at Castagna many times over the years. My quick impressions FROM THE PAST is that the food is some of the most subtle and delicate in the Portland area – and some of the very best. I ate there twice, before, on the third visit, I sat up straight, this big light bulb went on over my head, and I realized I was having a fantastic meal.