"Dinner for three here ranged from $60-80 with a round of drinks and a 20 percent tip, and in a town where that's about 10 percent of someone's rent..."
Right on brother, we all know the Alberta Arts District is for starving artists
I have had excellent meals here. My husband has had the Ruben before and it was wonderful...maybe it was a bad day...
I used to work at Il Piatto and can attest that Lenore and Eugene are very nice, typical small restaurant owners, i.e. crazy can't-see-past-their-own-vision-nose micro-managing, lovely people. Il Piatto went terminally downhill a long time ago. The food had about a stick of butter in each dish - that's both why it tasted delicious (back when it tasted delicious, before it got truly awful) and also why I spent the end of each dinner there in their bathroom trying not to throw up.
It appears that the same basic approach is governing The Slide Inn. I live a few blocks away and would love to go there with my family, but I know better. I know the food will be overpriced, the service lackluster, and the actual taste of the food mediocre.
We have so many options now, Portland, in this neighborhood. You can go to Ken's, or Bamboo Sushi, or Screen Door, or Luce, or Tabla....there is no reason to go to The Slide Inn. I truly wish that something great would be in that space. Until then, I wish Lenore and Eugene all the best, and hope that they consider renting out the space to another promising chef and just focus on collecting the rent.
Fuck I wish I bought a boarded up building for chump change on Division St about 7 years ago. Fuck me!!! That is one beautiful restaurant! Well done!
Nice write up! I'm excited to check this place out.
Hm, too bad the clientele is horrible. I have never seen so many smug, evil yuppies in one place.
Has rabbit pate ever NOT been "house-made"?
What a pantload of self-important pablum.
I see you're at it again with these reviews...nearly half your column goes by wasted on stupid crap from your childhood none of us want to read about, before even getting to the restaurant.
And this: "typical football-sized behemoths that leak pinto beans" simply isn't very true. One thing that sucks about PDX taquerias is that almost none of them use (or even offer as a choice) whole pinto beans....they all use refried beans that turn even an otherwise good burrito into mush.
how can they title this 'the best restaurant ever', but then say they sent some food back after taking one bite
YO, CHRIS! STOP READING SO MUCH PROUST.
This place is wonderful. Honest, layered, memorable.
If you love Portland's Taqueria's check out this tribute song!
rachel: hey there, employee of the month.
I didn't show up in Birkenstocks, because I don't own any. But good job insulting Portlander's style, fool. That'll get folks likin' ya'.
Mmm, I'm pretty sure I get to be mad at someone who decided to be a dick to me for no good reason. Whether or not there is "an alley," which seems important to you, is of no real concern to me, but apparently the boss lady thinks there's one, or she wouldn't have suggested so loudly that my date and I be seated there.
Aaand you don't really know if I was dressed "badly," either. I didn't look like a transient, I didn't act like someone who had no idea how to behave in a restaurant with pretensions toward being a fine-dining establishment, I wasn't abusive; nonetheless, I was treated badly by someone who ran a place with erratic service and generally awful food. I've never hesitated to tell people who considered going there those exact things.
That, and my friend who was fired from there for refusing to serve shrimp that was clearly past its prime.
I have had several meals there and totally enjoyed the food and the service. Maybe I am not a young, hip, foodie but I've been in restaurants all over the US and Europe for many years and this is an extremely pleasant, relaxed place to dine.The food tastes good and the flavors are subtle and crisp. The staff and owner are friendly and ready to make changes and suggestions on both choice combinations, delivery and explanation. But not overbearing or condescending like so many know-it-all waitstaff jerks who get their ideas of suave style from the movies. The prices are not inflated and the whole atmosphere is relaxed. Our visit (with a different dining companion ) earlier this week was excellent and we sat outside in this balmy Indian summer at 8 p.m. enjoying the whole meal, MLK sirens and Fremont bicycle cluster traffic adding to the ambiance.
Agree with Jake and Ophelia, please continue with the honestly Mr Onstad
It definitely HAS been refreshing to have someone that isn't an ass-kisser as a reviewer.
Saw your hat in hand earlier post and:
Please, Onstad, don't get all "Portland" on us. It's your fucking opinion, as anyone with a working brain should be able to understand. The best critics have actual (hopefully informed---which yours are) opinions---and one can base how to take them on that. That's why it's called a "food critic," and not just some dupe repeating what's in a press release. But you're a smart guy---you know that, but I understand that you need to play the game.
I understand that it's tough to write a negative review that may hurt a business---but isn't that your job? Or are you just hired to write PR pieces proclaiming just how amazing every eatery in the city really is---the Portland way----and for god's sake, go there now, m'kay!!!! Similar to the vast majority of what passes for critical writing in this city.
Own it, don't fucking apologize, and please, never, ever preface yr pieces with a semblance of (not that you have, but...) "Well, you know, it's just my opinion, but...." Do us all a fucking favor. You well know what you're writing about, and you have the knowledge and chops; be honest. Don't acquiesce to those calling you a "hater." Tell it like it is. Please. It's appreciated. Believe me.
@Marielle, if you are still listening:
With all due respect, I would say the Italian-language Wikipedia entry for Pasta alla Carbonara trumps epicurious.com for authenticity of definition:
Let Google Translate do the work for you. Suffice it to say that cream is relegated to a variant recipe (with an inference that the result is inferior).
BTW: not shilling here, but Tasty n Sons does a fantastic, creamless, version.
wow. Some people are such haters. Just because someone doesn't agree with you doesn't mean they were written "by the owners", or friends of the owners. With such emotion that some of these negative comments are delivered,they are "undoubtedly posted by" other restaurants. I live in San Francisco and never miss the opportunity, when in portland to eat at LL Piatto. I love this spot, the owners and the food. I can't wait to try this new, interesting concept. Susan in San francisco
The positive comments here read like an advertisement; they are undoubtedly posted by the owners as damage control.
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