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.
Looks like you weren't the only one to pan this idea: http://pdx.eater.com/2015/3/6/8162897/le-v…
All this time chicken perfection has been right in front of you.
but you just refuse to see it...
We here ya, Spaceman! We're currently working on improving the veggie patty in the Wrong Way burger. We'll let everyone know via our FB page once we've nailed the new patty. And trust us, we'll get feedback from vegans and vegetarians alike before we're done!
Thanks for the compliment, Melogna! We love the Half-way as well. Our menu is regularly evolving so we're glad you noticed we've updated the salad options.
-Martin @ All-Way
The Halfway burger though, where they mix half meat with half veggie burger mix, is surprisingly tasty. The one salad I had was underwhelming, but it's off the menu now. But man, i just keep going back for those tasty little burgers.
Yeah, the vegan burger is a bit sad. The original Savoy veggie burger wasn't much better, as if none of the cooks had actually ever tried eating one.
I'll take your pity.
Hair of the Dog's, Blue Dot Double India Pale Ale is only 7%, but they do offer a few other beers which are even stronger than the ones listed above.
Blue Dot Double India Pale Ale is named after planet Earth, the only blue planet in this universe, and brewed in honor of Earth Day, with organic Pilsner malt, rye malt and a combo of intense hops. Pours a cloudy (unfiltered) golden, orangey, straw color, topped with a thin creamy white lace with minimal stick. Somewhat pungent in the nose with tons of herbal, floral, citrus grapefruit, raw honey and fresh mint. Fairly full-bodied, thick-ish, smooth, even and creamy. Then the hops come to play with a raw leafy coarseness and big smack of grapefruit, ripe pineapple, salt, rinds, hint of soapiness (not a bad thing), and some sticky resins on the palate. This is all backed by a malt sweetness, touch of honey, and a spicy character unique to the addition of rye. There's some spice and warmth from the alcohol too. Dry and biscuity toward the finish. Tropical fruit esters on the breath.
Review from BeerAdvocate magazine Vol. II Issue VII Alcohol: 7% by volume. IBU's 80.
Adam From The Wood is our Adam aged in American Oak barrels. First released in 2000, and released again in November 2011 in 12oz bottles. This 12% beer has lots of the typical HOTD aromas: Caramel, brown sugar, tons of raisin and tobacco. Fig, date, and plum fruitiness in that order. This has a fairly strong earthy vinousness as well as oak vanilla. Alcohol: 12% by volume.
Bourbon Fred From The Wood is regular Fred, aged for over a year in Kentucky bourbon barrels. Released in bottles in 2011. Alcohol: 12% by volume.
Matt was inspired by Matt VandenBerghe and Matt Bonney (Bottleworks and Brouwers in Seattle), who personify the spirit and dedication that has helped craft beer become the vibrant industry it is today. This Beer was originally Brewed to celebrate the tenth anniversary of Bottleworks, and will be released every few years from the Brewery. Matt is made with two Munich malts, two Smoked malts and two types of Belgian candy sugar. It is aged in Kentucky Bourbon and Apple Eau de Vie barrels from Clear Creek distilling. Matt is deep and lush with notes of apple, chocolate and smoke. Alcohol: 12.5% by volume.
As much as I hate the generic "overly hopped" complaint about IPAs (are stouts "overly malted"?), Green Flash is pretty much at fault for that. They are the quintessential super-hoppy IPAs. And super hoppy Red, Tripel, and Barleywine. I think they're good for what they do, but also come with very large caution tags.
Oregon Hophouse just did a 12-beer blind IPA tasting throughout January and I'd recommend any of the top four - Barley Brown's Pallet Jack, Breakside's (Great American Beerfest winning!) IPA, Boneyard RPM, and Laurelwood Workhorse. They're all excellent examples of the newer generation of Oregon IPAs, and anyone that makes it through those four without liking at least one almost certainly just doesn't like IPAs. Unfortunately, only Breakside's and Laurelwood's are available in bottles.
I am glad that Alabama chicken is catching on in Portland restaurants. It is a great change from regular super sweet bbq. The restaurant sounds great. I am inspired to do apple wood smoked Alabama chicken, mashed buttermilk tattiers and some collard greens. Thanks for the inspiration!
seems to me that these guys should be promoting their cookies at foodworx a week Saturday!!! Its all about the local independent and the future of food,,, and these seem yummy!!
Bless your heart, Jessica Cooper.
This place is delicious! Sad that they got burglarized the other day.
I miss Beaterville!
All contents © Index Newspapers, LLC
Contact Info |
Production Guidelines |