Uh Chris Dodge. Hillsburro. There are like 14 million people from mexico who live there and would have no need (and maybe no legal vehicle) to go este de rio to experience realness.
Everyone knows that the deep east side is where to go for real Mexican food, real Mexican carnivals, and real quinseaneras wearing something that ain't white.
Which is to say: the food is better out in the sticks.
Whether it was parsley or something else, parsley and mint have been used as a garnish since way before the 80's. Escoffier himself probably used it more often than this chef. Seeing as this restaurant is more traditional French not looking to set any culinary trends anyway, then why make such a big deal out of it? I guess Andrea was attempting to add some humor to the review. Sounds like the food was pretty good overall and that's all that really matters.
I didn't sit at your table, so I can't comment on what happened on your plates. With that said, The Mercury's penchant for foodie snark can get silly sometimes. I'm a huge fan of Nunn's cooking ever since his "503" days, and the man knows his stuff, attentive and very sharp in the kitchen. Perhaps there were a few cases of mistaken herbal identity here? After all, to many of us, ID'ing, say, chives, tarragon, chervil, and (wait for it!) PARSLEY might be a stretch...
Verdigris is fast becoming one of the best places to eat in this city. It's creative, hearty food, refreshingly free from the self-conscious posturing that so many of our restaurants (and perhaps food writers) in the Rose City think pass for excellence in their craft. Hefty price tag? If we just got done scraping the change jar for food cart sea-salt-carmel-bahn mi, maybe. Meals worth budgeting for? I sure think so.
This hack needs to learn the difference between parsley, tarragon, chives, and chervil. Just because it is green and on your plate does not mean it's parsley.
Did you even taste it?
I love this place, and really hope that everyone reads this review knowing that the author obviously did not really taste each dish. If you don't know your herbs, you should not be a food writer!
Sadly, the owner decided to retire from the biz and went full-bore on sauce-making instead. http://www.thaiandtrue.com/About-Us_ep_7.h…
Question....is the Thai Villa restaurant in Lake Oswego (mentioned above in the listing for Thai and True) open again? That place had some of the best Thai Food in all of the Portland area years ago and I have missed it dearly.
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