Esquire Magazine has announced their selections for “The Best Bars in America 2012”. Portland’s Kask has made the list.
Kask is an odd little bar with an offbeat, nerdy charm. You can’t really call its style contemporary, not with the many odd implements and other tchotchkes lurking on the shelves. But if it’s retro, the thing Kask most recalls with its tiny chairs, little low tables, and multiple blackboards isn’t so much an old bar as it is your old seventh-grade science classroom. There are worse things to recall. But if middle-school science were as pleasant as squatting at one of the little tables here, sipping one of the slightly offbeat yet moreish cocktails or a five-dollar glass of the punch of the day and picking apart a plate of the charcuterie, much of it made in-house, maybe we’d all be driving moon-rock-powered cars.
Obsessed with local products and mobile eats, Portland extends its favorite trends to brunch. The Brunch Box food cart specializes in creative breakfast sandwiches like the meaty Black & Bleu: sausage, bacon, blue cheese, grilled onions and Cajun spice. The always-busy Broder spotlights Pacific Northwest ingredients in dishes like an open-faced breakfast sandwich on sourdough rye with country ham, farmer cheese, marjoram cream, baked eggs and house-made ketchup.Congrats to them too.
Solda, who moved to Southern California from Italy in 1989, quickly established himself at the swank Montecito restaurant Pane e Vino. That’s where he met Jason Priestley, the teen heartthrob and star of the hit series “Beverly Hills, 90210.”
In 1998, the two partnered to open La Gondola restaurant in Carmel. The opening was attended by “Beverly Hills, 90210” cast as well as actor Clint Eastwood and baseball star Reggie Jackson.… Despite the press, the restaurant didn’t last — Solda says the quiet Monterey Peninsula town couldn’t handle the influx of young and loaded celebrities flying up to the restaurant each week.
We knew the day might come when we would either announce that we would be retaining the option as the café operator in Director Park or moving on to a new location. After a brief conversation this week with Portland Parks and Recreation, our partners since 2008, we have learned that our friends at Elephants Delicatessen have secured the café for the next few years. We truly wish them luck as they learn how to operate in the location, and as they continue to take care of our valued park guests in the months to come.
What this means for us is quite simple but equally exciting. Our Hillsdale outpost will still open this summer in the beautifully designed park-meets-food cart plaza near Wilson High. Rolllin’ Etta will continue to roll and attend many special events (like the North American Organic Brewers Festival) and private parties, but also has a new home at the NEWLY REOPENED Green Castle Food Courts at NE 20th & Everett (starting next week). And by late summer or early this fall, we hope to have Violetta V2.0 up and running downtown with a bigger, four season dining room and bar.
Spins like a top!
You need to check out NeverSeconds, a website by a nine-year old girl evaluating the food being served at a primary school – I believe in the U.K.
My dad says I should call myself Veritas Ex Gustu, truth from tasting in Latin but who knows Latin? You can call me Veg.
…Things don’t always go right. I know this because I still fall off my bike, not often but it does happen when I am trying something really tricky. Today the menu ordering system was so confusing it went wrong. I ordered an enchilada but I got a sausage and bean pitta pocket…
Mouthfuls- 29 not including cake licking
Health Rating- 4/10
Pieces of hair- 0
I’m not sure if I have ever used the world adorable before, but I’m using it now. Enjoy.
The Slide Inn has opened in the former il Piatto space, serving German and American cuisine. From the PR,
Some of the menu is traditional German such as Wiener Schnitzel, Spatzle, house baked lye dunked pretzels, pumpernickel, rabbit country terrine with morel and cranberries, house brined sauerkraut, red cabbage.
We are also serving house made sausages & hamburgers. Then I feature items such as vegetarian/vegan stuffed cabbage roulade or a tofu curry burger with carrots, leeks and brown rice.
I have a fair amount of GF options on both our dinner as well as our brunch menu and have a daily assortment of dairy free ice creams.
We are serving Dinner nightly from 5:30-10pm, and Brunch on Saturday and Sunday 9-2:30pm…
You can see the menu here.
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