3 of the Burger Week restaurants seem to be unprepared for the onslaught of business and cannot deal. The burger at Pause was well executed and very tasty but - a 45 minute wait for a burger at lunchtime gives you no time to enjoy it.
Superb coverage. And well deserved.
DO MORE OF THIS PLEASE
Chris you eat this stuff 6 or 7 days a week? (you must be El Lardass Supremo) Anyway this is the finest restaurant anybody has created in the pacific northwest in decades. Why are you damning it with faint praise?
Also you qwerty suspiciously similiar to this chris onstad:
Is he your dad or something?
We were the only customers in the place as well. I thought the entire experience was disappointing. It was like being at a dead party where the caterers had nothing to do since the cook and bartender were just standing around. The food, well, I won't be back. It lacked on so many different levels. They're doing too much wrong. Bring in a chef that knows how to cook a right temperature on a burger. I had 2 on 2 different occasions and both times it was overcooked from medium rare to well. How does that happen. It has potential, but not with who'd running it.
Music was crap but they had dollar Miller's. Plus we were THE only customers in the place and weren't very hungry, so I obviously can't personally comment on the cuisine.
I miss the Thai joint it replaced.
EDIT - Just notice the pic was taken in the exact same place I was sitting. Trippy.
How many Audreys did it take to type that?
It is extremely attractive in order to purchase the actual comfort and ease meals in a location exactly where it is from it's apotheosis, however the accomplishment associated with Tasty's selections is actually how the distinctive as well as not familiar dishes—hard to select when confronted with an ideal hamburger or even steak—reward your own risk therefore completely.
I love Tasty and Alder. The Iberico Pork skirt steak is incredible
Chris, agreed with Tasty but so sad the Merc had nothing on National Martini Day with so many mixologists in town.
That German bakery is awesome. Interesting to note that its name is 'German Bakery.'
Out in Scappoose, there's a dockside/floating restaurant/bar called Mark's On The Channel. They went away for a while, and came back. They used to make the best damn fejoada, which I see is no longer on the menu. I'm goin' there this Friday night, see if they redeem themselves otherwise.
PS, website link either incorrect or they lost the domain
Dammnmmn. Been meaning to get in here. Now I must!
I'm concerned this place is going to be the next Lardo, with hordes of lumpy suburbanites who can't park safely and walk right into the street on grease-filled highs. *Splat*
Huh. They must have prepared their dishes to be especially tasty and photogenic when you went there, Chris, because my experience from about a month prior was the polar opposite of yours. I was served an unappealingly soggy and flavorless "Cajun" chicken sandwich that appeared to be of the frozen, breaded chicken breast from Fred Meyer variety, and that was garnished with equally limp pickle slices, of all things. (pickles and breaded chicken breasts? really?)
My girlfriend had that same Mac n' Cheese that you decry as inadequate - and to add insult to that injury, hers was bone cold when served, like it had literally been scooped out of a refrigerated container and tossed into a bowl.
Not sure if we'll be back to this place, despite your somewhat generous review.
I don't even want to tell anyone because I want this to be my secret happy hour spot, but their onion rings are perfection -- not too thick, not too thin, not too greasy, battered, and you won't end up with a hollow batter shell after one bite. The beet salad is delicious too. I go back again and again for those two things alone.
What makes New York pizza New York pizza is that it's cheap and everywhere. $17 ( with cost of living factored in that's probably equivalent to like $25 in NY ) for what a New Yorker calls a "plain" pizza is already NOT New York style.
That it doesn't drip a lot of grease also means it is most definitely NOT New York style.
The sauce is extremely simple and barely herbed: NOT New YOrk. Thinly painted, vailed on: NOT New York
Maybe this place is good, I haven't tried it. Whatever it is though it is NOT New York style in any way except maybe that the crust isn't really thick? Um... ever heard of a New York Sicilian?
This is what a NY pizza looks like:
And it costs about $3 a slice for the above. Much less for a slice of "plain" pizza, especially if you go outside of Manhattan.
I find it extremely confusing that people in Portland don't get this. I know y'all have been to NY. WTF did you eat there? Definitely not bagels, and definitely not pizza.
roccos used to be pretty good, now there is only dinicolas over on powell. wich is quite yummy! or nona amelias out in hillsboro wich is king!!! this nastyy shit your reviewing isnt even worth the time and wont be around long.
This place is right near my apartment and I had never been. Because of this review, I went on Friday and had some amazing pizza. Amazing. I am not a pizza snob because there are other things to worry about – like diabetes and sport hunting. This pizza was great and I will be back numerous times. Thanks for the tip!
Bring Back Stark Naked.....duh. This place will go out of business faster than.....zzzzzzzzzzzzzzzzzzz woop! ... I'm sorry I just bored myself to sleep talking about this place.
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