Portland Food and Drink

Restaurant News and Information For Portland Oregon Area Restaurants and Bars

Portland Food News: Olympia Open, Agency Bar Closes and More

by

Olympia Provisions is open on 107 SE Washington St. in Portland.

Olympia Provisions - Portland
Olympia Provisions

As you may know, these are the same folks that own Clyde Common. From their press release,

Chef Jason Barwikowski’s menu features small plates influenced by European and North African flavors that showcase local ingredients from some of the area’s finest farmers, ranchers, and purveyors. Everything on our menu and every bottle on our wine list is also available to-go.

Salumist Elias Cairo crafts “American Charcuterie” in our USDA certified meat-curing facility, using local, high-quality ingredients. Production for retail and wholesale has just begun, and we’ll be showcasing our dry-aged sausages on our menu and in our deli case in the coming weeks.

Is Jory Restaurant Circling the Drain?

Chef Nathan Lockwood at Jory, the much-heralded restaurant at the Allison Inn & Spa in Newburg Oregon has been let go. We found the food to be quite good, but have only made one visit so far. Unfortunately, when a restaurant of this type starts to flounder, the chef is usually one of the first people to go. I’m not likely to go anywhere near the place now. I guess I’m just not the spa type – once you get this many wrinkles the only thing that helps is window putty.

The Agency Sports Bar Closes

When The Agency, a “high end” sports bar opened next to The Civic across from PGE Park, many Civic residents were up in arms because they felt like the developer had pulled a fast one, putting in a business that could generate lots of late night noise which would bother the residents. Several meetings were held, but the developer and the owners of The Agency assured everyone noise would not be a problem. Of course it was. I visited friends at The Civic a few times, and though it was a warm night, they had to keep the doors closed to help drown out the noise (only partially successful), and there was the usual chaos you’d expect from a nightclub: people peeing in corners, vomiting in stairwells, crime in the parking lots, and lots of drunk people screaming late at night. Last month, it finally was closed by the property developer, who had clearly “taken it in the shorts”. Rumor has it,  the owners had not paid rent for months, but the developer had let them stay because they were afraid such a large vacant space would look bad. Note to owners: not nearly as bad as the Dollar Store you allowed next door.

Is the “new” Domino’s Pizza any good?

You’ve all probably seen the Domino’s Pizza commercials where the CEO openly admits that their pizza was lousy, but they had fixed everything. Blogger Nancynall decided she wanted to find out if the new Domino’s Pizza’s really were better than the old version.

But I was inter­ested in how Domino’s had rein­vented their basic prod­uct, after tak­ing the step of essen­tially con­fess­ing, “We suck.” So I ordered. The pizza came quickly. It was nice and hot. And it was awful. Really.

It still wasn’t as bad as Lit­tle Caesar’s, but it opened a whole new vista of bad — the brushed-with-flavorful-garlic-seasoning crust tasted and felt like gar­lic salt swim­ming in a bath of oil. I had to wash my hands twice before I dared touch any­thing after­ward. Sauce meh, cheese meh and every­thing else, SALT SALT SALT SALT SALT. I like salt, so this was a rev­e­la­tion. This was pizza for a gen­er­a­tion raised on Taco Bell and pork rinds. This was pizza for those with no taste buds left to cor­rupt. If pizza was liquor, this was moon­shine. And so on.

David Bran­don, Domino’s CEO, recently made news by giv­ing up pizza to become the new ath­letic direc­tor at the Uni­ver­sity of Michi­gan. To which I’d say: Good career move.

“If pizza was liquor, this was moon­shine.” I have to remember that line. Anyway, this is an extended version of the real Domino’s commercial. Entertaining:

Prasad Restaurant to replace Blossoming Lotus

I can’t remember if this made it to the site, but Blossoming Lotus moved out of the Pearl Yoga location last month. The space is going to be taken over by Prasad Cuisine. Brace yourself for the press release:

Behold, Prasad Cuisine, Karen Pride’s culinary creations brought to life in Yoga Pearl. We couldn’t be more excited about having Karen’s presence on a number of levels. Karen is a long-time yogini (the name Prasad is a Sanskrit term meaning “sacred offering”) and former chef of Blossoming Lotus, well attuned to the needs of yogis who make conscious, healthy eating a part of their path. Prasad offers something for everyone-raw, vegan, vegetarian and gluten-free choices color the menu. All of Prasad’s tasty offerings are grown and produced sustainably, organically and as much as possible, locally…

Fenouil Restaurant is in Trouble

You may have read when I broke the news on Twitter, Fenouil, the French restaurant at the edge of Jamison Square in the Pearl District, has been undergoing quite a bit of a shakeup. Recently, Pascal Chureau sent out an email:

Hello,

This is Pascal Chureau, founder and former owner and executive chef of Fenouil. I have moved on from Fenouil to pursue my own venture, which I am really excited about.I would love to keep you all updated as the project progresses.

Thank you, everyone, for the tremendous support at Fenouil for the last four years. I’ll be getting back to my roots and opening a neighborhood gastropub focused on good, local food, and good local people.

My best wishes to Fenouil, Lucier and the incredible staff there that I had the chance to work with.

Merci!

Pascal Chureau

According to my source, things are a mess. Jake Martin of Carlyle will be taking over the Fenouil kitchen. Pastry chef Kristen Murray expat of Lucier has started in the kitchen. The menu is being dumbed down to make it more approachable to the common man. I hope it works – great place to while away time next to the park.

Now I can’t help but wonder about the future of Carlyle. I haven’t been hearing rave reviews about that restaurant, and it seems to have dropped off of the radar. In the 2009 food survey, the restaurant hardly got mentioned in any of the responses. Hmm.

Wong’s King Restaurant #3 Chinese in Nation

The Chinese Restaurant News named Wong’s King (actually they spelled it Wang’s King, so you can see how much thought they put into this), as one of the top 100 Chinese Restaurants in the Nation. Wow. Hmm. Ok. What ranking is it? 60? 70? No, it’s NUMBER 3!

Everyone repeat after me: “Just because Chinese/Japanese/Cops/Firefighters/Mail Carriers/Rock Stars/Italians eat there, doesn’t mean it’s good”.

If Wong’s King is the third best Chinese restaurant in the USA, the cuisine is in real trouble. I wouldn’t even call it the third best in Portland. When it first opened the food was pretty good, but it has been coasting on its reputation ever since.

Bamboo Sushi is all that!

Albacore at Bamboo Sushi
Crunchy Albacore at Bamboo Sushi

Via TravelPortland.com, Alan Richman of GQ Magazine has named the “Alaska Black Cod with Smoked Soy and Roasted Garlic Glaze” from Bamboo Sushi in Portland as one of his top 5 dishes of the year.

Finally, a challenger to Nobu Matsuhisa’s iconic black cod with miso. The cod is crunchy and fatty. The sauce suggests caramelized sake, if such a seasoning exists. Did I taste butter? Chef says no. Cracking the Japanese naval code in World War II was easy. Getting this recipe is impossible.

Reader Interactions

Comments

  1. Joisey says

    The View Point Inn Ridiculousness is even funnier if you saw the ad when it was posted. They cut and pasted about 3/4 of ANOTHER help wanted ad from the day before, putting in their own flourishes and flair. You would think that a place who has turned over as much staff as the VPI would have the “help wanted” ad down to a science.

    Here’s the VPI ad:
    http://portland.craigslist.org/grg/fbh/1556970834.html

    Here’s the ad they “borrowed” from:
    http://portland.craigslist.org/mlt/fbh/1555868515.html

  2. MidoriMonsta says

    What about Ned Ludd’s mention as best value restaurant in GQ from that same article that Ping and Bamboo Sushi are mentioned?

  4. brett says

    Ping? PING??? Please. When my wife and I ate there, every single thing we ordered was inedible. And we are adventurous eaters. It was all gristle, skin, and bone. Ugh!

  5. johnny says

    Agave Mexican Grill is going where the blue tangerine was there is a sign in the window that’s says opening this spring. I think the blue tangerine was a Bill Hayden production

    • CO says

      I can categorically tell you that Bill did not, outside of some extremely minor “consulting”(it’s really hard for me to lend any language to anything that he has a part in, that makes it seem positive.), have anything to do with Blue Tangerine.

      I have tons of knowledge of the behind the scenes stuff at BT, and let me just tell you, it was an absolute wonder that place lasted as long as it did. In fact, how any non-chain place makes a go of it in Bridgeport Village(ridiculous leases, uncaring management, rules and reg’s that purposefully put you at a disadvantage to the chains, etc…), is utterly beyond me.

      • johnny says

        I wasn’t sure if he still had anything to do with BT but had a major part in the formation and opening of it his corporate chef now of deshutes helped with the menu and his firm did all the hiring I know because I applied there and his firm was very instrumentle in the construction and just about everything to make it a turn key operation for Mo. I have to agree its a miracle that it lasted this long. I’d like to know what’s going on with Split they seem to be strange business hours I’ve been down by there three times recently and they’ve been closed twice when there sign says they should have been open .

  8. MarisaEats says

    Pacific Pie’s pies are amazing. I’m so glad they have opened a store front to tide my pie cravings over while the majority of the farmers markets are on hiatus for the season.

  9. Joe Dixon says

    I can’t find a link, but both Ned Ludd and Bunk were included in that issue. Ned Ludd was “best value,” and there was a picture of Jason and Ben and a short interview with Jason. Bunk was in the “6 best pork sandwiches” of the year. No article or anything, just a list and pictures of the individual sandwiches. I think it was for their version of the Cubano.

    • Food Dude says

      I don’t subscribe to the magazine so didn’t see that, but I will check online again. Thanks for letting me know.

      • Joe Dixon says

        I don’t think it’s online, I can’t find it. I picked up a physical copy at the airport on my way home to Portland from Chicago for the holidays, because the place I work at (Nightwood) was also named one of the top 5 dishes. I was pleasantly surprised to see so many Portland friends included.

  10. pdxyogi says

    Wong’s King 3rd best Chinese in the US?! That’s hilarious.

    Viewpoint has new management AND a new “direction”, whatever that means. Guess it means they seek a chef who is a “foodie bitch” but not a “primadonna”. Hmmm….that’s a delicate balance to strike, no?

    Any press release announcing a restaurant that opens with “Behold…”, I’d “Beware”.

    • QV says

      Any place advertising you must be willing to be part of a reality tv show as part of your employment is certain to attract serious-minded drama free hard working people devoted to their craft.

      • Joisey says

        It won’t matter. Nobody employed there is going to get any face time; it’s all going to be about Geoff and Angelo.

      • morris says

        Dude – they’re the camera crew and it’s going to be closed circuit to the 3 bedrooms only.

      • Joisey says

        “..and tonight on “The Accidental Innkeepers”…a bride doesn’t get her security deposit back, Geoff fires an employee for wearing the wrong style shoes and Angelo recounts a completely irrelevant episode from his Broadway days in the early 1940s”

      • ElGordo says

        Seriously. It took six months, a bounced check, and an installment plan to get back the money those people owed me after my wedding there. And Geoff screamed at a busload of our guests as they were leaving. We had a wonderful evening on the whole, but Jesus, those people are a nightmare to work with for an event.

      • morris says

        Recounted this evening to a number of mutual ex-colleagues who recall all of the above first hand, when the tears cleared, they decided you’re OK for a Chef after all. Class.

      • Joisey says

        What, I wasn’t OK before?

        BTW, they’re saving the Tijuana Botox and the Nude Calendar for sweeps week. Ratings Gold, Jerry!!

  11. jimster says

    I don’t think you should write Jory off your list off places to go because they axed the chef. That place is ridculously well-funded so it is not a situation where finances are driving the decision. I had great food there but also had to send 2 dishes back out of 4 meals. One was a pork tenderloin cooked to a dry, white, flavorless mass and a quail that was closer to sashimi than it was to, well, anything else. We had a salad once that must have had half a pound of bleu cheese on it as well. On the other hand I had some of the best food I have had out in wine country there as well. Too inconsistent. My experience mirrors my conversations with nearly every person I have talked with who has eaten there more than one time.

    It is also a freaking beautiful hotel. Great rooms. If you are into the spa stuff it is allegedly top notch. The bar is also well-appointed and their snacky style food was excellent in general. The prices are rarefied for the rooms but the menu and, particularly, the wine list is fairly priced (if you get the right dish and it is cooked appropriately of course).

    • Food Dude says

      My point is, the chef is going to have to be pretty darn good, or I’m not going to drive all the way down there – I’m not the spa type – especially at “rarefied” prices.

    • grapedog says

      I’m at a multi-day meeting at the Allison as I type this. First day lunch was very good, 10x better than other generic “hotel-pan” buffet lines that I’ve experience in my life. Chicken with a wild mushroom/pancetta ragout was moist, flavorful and quite delicious. Yukon Gold mashed spuds (creamy, salty) and wild greens. Quite nice.

      If their catering crew is any indication of their restaurant crew (maybe their are the same), I look forward to trying Jory for dinner tonight.

      BTW, one of the staffers said that a team of “consultants” are filling in for Nathan right now.

  12. hatsharpener says

    I’ve only ever been to Wong’s King for Dim Sum, so can’t comment on the food in general. Is there a place with better Dim Sum that you prefer? I’d love to hear about it!

      • NYC-PDX says

        Yup, I’ll second the vote for Ocean City. Been there 3 times now and the dimsum is hotter, fresher and served with a smile. Plus, if you get there before noon you won’t have to wait for a table. Even after noon it’s not terrible. Certainly nothing like the hour to hour-and-a-half wait at Wong’s.

  13. wine&dine says

    What’s going on at Clyde Common? Use to be great for lunch.
    Agree there needs to be some TLC put back in there.
    What happened to Erin?

    • Food Dude says

      I haven’t particularly liked the food served at CC at dinner time for quite some time. Things have been very hit and miss, food and service. Lunches were always really good, and that is when I tended to go in. Lately, though, they haven’t been as good either.

      (I think I’m using way too many commas tonight. I blame it on prescriptions)

      • Food Gems says

        I have been to Clyde Common once. Went with a friend and we were seated on the balcony which was empty and the main floor was empty. The menu made no sense to either of us. Honestly there was nothing listed that I wanted. We waited for our server to come by to answer our questions. After ten minutes, she didn’t return and we got up and left. I’ve never been back.

    • Food Dude says

      What has happened to Park Kitchen is something I’ve been wondering about too. I will have more thoughts after the survey is completed, but, in two years, they have gone from star (and my restaurant of the year), to absolutely no buzz whatsoever. No press coverage, no crowds, no talk on the food sites. I have some theory’s, but they can wait for now.

    • Irene says

      Went for lunch back in Late Sept/Early Oct and again for a wine dinner around the same time. Was not particularly impressed either time. As with Clyde Common, hit-or-miss seems to be an apt description, at least as regards the food, which is a shame given how fantastic it was. On the other hand, I didn’t have any problems with service, of which I can back up criticisms in the case of CC.

  15. becky says

    I had a very good smoothie and sandwich at the Prasad cart when it was on Alberta street so don’t write them off just yet.

    • Andy says

      I am kind of excited about the Prasad Cuisine thing. I used to eat at the Lotus a lot, so I was excited to see that some one was taking over the spot. It should be good though I checked out the menu online and it looks a lot like the old Lotus menu but now they serve eggs.

  16. rye says

    Mmmmmmmm, Pacific Pies. Everybody should try them. Seriously. I worked in a kitchen w/ the owners, and they are great people. Very committed to sustainability, beautiful ingredients, loving care = delicious results.