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    Portland Food and Drink

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    Portland Dining Month 2015 – Where I’m Going

    By PDX Food Dude Last Update March 2, 2015 Leave a Comment

    Unless you are living under a rock, you have probably heard that the ever popular Portland Dining Month has returned. For all of March, you can visit participating restaurants and receive a three-course meal for $29 plus tip. You can view the entire list of restaurants and menus here.

    This year, more restaurants have joined the promotion than ever before. I’ve spent quite a bit of time scouring the menus – things like this require a battle plan. For me this is a chance to return to restaurants that I have forgotten about, something that is easy to do in a city with so many great choices. I’ll also be trying a few new ones.

    Places I’ve put on my list:

     

    Aviary warm snap pea and barley salad
    Avairy Warm Snap Pea and Barley Salad
    Photo Antoinette Bruno, Francoise Villeneuve, Courtesy Aviary

    Avairy – quite possibly my favorite restaurant in Portland.

    First course (choose one):
    Dungeness crab chawanmushi with bone marrow, sea urchin, Asian pear, snap peas and truffle vinaigrette
    -OR-
    Warm vegetable salad with romanesco, pumpkin, Brussels sprouts, lime-pickle vinaigrette and black garlic
    Second course (choose one):
    Miso-braised beef short rib with taro root, Asian pear, yuzu kosho slaw
    -OR-
    Pan-seared salmon with cauliflower, saffron, green apple, trout roe and American caviar
    Third course (choose one):
    Ricotta and rhubarb strudel
    -OR-
    Chocolate budino with butterscotch and cherry

     (though, really Avairy? I have to download flash to view your site? Shame!)

     

    Bavette steak with beefsteak tomatoes, herb salsa, arugula
    Bar Avignon Bavette steak with beefsteak tomatoes, herb salsa, arugula.photo: John Valls 

    Bar Avignon – one word: comfort. Ok, two – wine.

    First course (choose one):Groundwork Organics spring lettuce with shallots and honey-apple-cider vinaigrette
    -OR-
    Roasted chicken consommé with oyster mushrooms, sautéed onions and tarragon oilSecond course (choose one):Caramelized fennel risotto with roasted beets, herbed goat cheese and fennel fronds
    -OR-
    Seared pork chop with Reverend Nat’s Hard Cider-glazed new potatoes, rapini and thyme
    -OR-
    Roasted half chicken panzanella with asparagus, radish, Grana Padano, baguette and lemon-garlic dressingThird course (choose one):Gooey chocolate brownie with Jacobsen smoked salt caramel sauce
    -OR-
    Carnaroli rice pudding with vanilla brown butter syrup

     

     

    desert from Kristen Murray of Paley's Place
    Paley’s Place. Photo: ©John Valls

     

    Paley’s Place – never been? How many times do to get to try a restaurant this well known for $29?

    First course:
    Salad of kale and roasted acorn squash with chèvre and balsamic vinegar
    Second course:
    Red wine-braised lamb shoulder, soft polenta and orange gremolata
    Third course:
    Warm gingerbread with roasted rhubarb and crème fraîche
    Suggested pairings:
    Rogue Ales beer pairings for an additional $15 or house wine pairings for an additional $20

     

    Xico Portland

    Xico – If you haven’t been, this is an “Aggressively Modern Mexican” restaurant with interesting, well-prepared food.

    First course:
    Wild octopus ceviche with mango, tomato and herbs on squid ink tortillas
    Second course:
    Local, free-range chicken cooked in a black, burnt-chili seasoning with egg, avocado and orange-pickled red onions
    Third course:
    Mindy’s carrot cake with canela-crema frosting, piloncillo sugar brittle and raisin liqueur
    Suggested pairing:
    Reverent Nat’s Hard Ciders

    (Pronounced “Chico” – just so you’ll look cool to your friends)

     

    Clyde Common Restaurant Portland
    Chicken Livers

    Clyde Common (because it’s been too long)

    First course:
    Beet trio featuring beet soup with smoked horseradish crème fraîche; poached beet, olive oil cake, chèvre and mint; and fried beet with honey-jalapeño glaze
    Second course:
    Crispy soft-boiled egg, citrus vinaigrette, chorizo and greens
    Third course:
    Trout, rice, shrimp étouffée
    -OR-
    Pork loin with mustard-braised onions and garlic spätzle
    -OR-
    Crispy risotto cake with mushrooms and root vegetable ragout

     (another shameful flash website)

     

    Grain and Gristle (another one I haven’t been to in ages)

    First course:
    G&G meat board, featuring a selection of house-cured meats, pickles, mustards and house breads
    Second course (choose one):
    Grilled radicchio, roasted Red Truck potatoes, fermented tomato vinaigrette, dry jack cheese, grilled winter chicories and Creative Growers fermented tomatoes
    -OR-
    Cauliflower with anchovies, parsley and lemon
    Third course (choose one):
    G&G Hawley Ranch beef burger with house bread-and-butter pickles, garlic aioli and crispy lettuce on a buttery brioche roll, served with a choice of lightly-dressed local farm greens or fries
    -OR-
    Belgian-style mussel frites with Totten Inlet blue mussels in a rich broth made with Upright Brewing farmhouse ale, fennel and roasted onion, topped with fries and garlic aioli
    Includes eight-ounce beer from our craft taps of your choice

     

    Hokusei – A good deal for some very nice sushi… and Bamboo Sushi is sooo fall 2014.

    First course:
    Hirame sashimi marinated with shio (fermented) koji
    Second course:
    Seared day-boat scallops with wafu-style chimichurri
    Third course:
    Assorted five-piece nigiri

     

    Imperial by John Valls
    Imperial©John Valls 

    Imperial – cola and Pabst Blue Ribbon-braised pork… come on! Menu could be right out of old Park Kitchen.

    First course:
    Salad of marinated citrus
    Second course:
    Cola and Pabst Blue Ribbon-braised pork
    Third course:
    Almond and rhubarb financier
    Suggested pairing:
    Add wine pairings for $16 First course: 2013 Siltstone “Guadalupe Vineyard” Pinot gris Second course: 2013 Fausse Piste “Garde Manger” Syrah Third course: 2011 Amity “Wedding Dance” Riesling

     

    Laurelhurst Market  – a new staff makes this a must-try

    First course:
    Roasted cauliflower arancini with radicchio caponata, roasted red pepper aioli and arugula
    Second course:
    Ten-hour braised beef shoulder with potato pancake, warm oyster mushroom salad and beef jus
    Third course:
    Honey panna cotta with candied fennel and fennel seed brittle

     

    Levant Restaurant
    Levant. Photo ©John Valls

    Levant – On a good night, I love, love Levant, and these are all great selections from the menu

    First course (choose one):
    Salad of radicchio, apples, za’atar-spiced candied almonds and shanklish cheese dressing
    -OR-
    Lebanese spiced red lentil soup, lemon agrumato and cilantro
    Second course (choose one):
    Pan-roasted Alaskan cod with hummus, sautéed chickpeas and zhoug
    -OR-
    Lamb three ways with winter vegetable and white bean stew, lamb bacon and green harissa
    Third course:
    Pistachio milk custard with salted pistachio brittle and candy floss

     

    Park Kitchen Flank Steak Salad
    Park Kitchen – Classic Flank steak salad, blue cheese, sherry roasted onions

    Park Kitchen – I think it’s been long enough since we broke up.

    First course (choose one):
    Chickpea fries with squash ketchup
    -OR-
    Salad of escarole, radishes, red onion and buttermilk dressing
    Second course (choose one):
    Ayer’s Creek corn grits, mushroom gravy and Hoppin’ John
    -OR-
    Payne Family Farms pork roast with collards, red-eye gravy and cornbread dressing
    Third course:
    Double-chocolate tart with salted caramel and hazelnuts

     

    Smallwares – I’ve never left there unhappy, but they tend to slip my mind.

    First course:
    Salmon or beet sashimi with turmeric-ginger chutney, poppy seeds and cilantro
    Second course:
    Corn tostada with hoisin, kimchi, avocado and chorizo oil with choice of Sichuan sausage or oyster mushroom
    Third course (choose one):
    Vietnamese beef stew with carrot, star anise, hand-torn noodles, sour cream and Vietnamese coriander
    -OR-
    Tofu curry with winter squash, coconut milk, rice and peanut relish

     

    That’s 12 restaurants. Three a week. Quite doable. Where will you be eating?

    Yes, it should be noted that I am getting paid a small amount for running the DMP advertising banner. However, there are no requirements that I write about it or anything else, nor am I paid per click. I do so because I strongly believe in the promotion and its benefit to Portland as a city and to the restaurant community

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