Daily Feed - October 11-20, 2013

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	ABOUT ME: Name: Gutenberg Location: Somewhere near the Broadway Bridge. Occupation: BRPR (Bunrab public relations.)			the BUNRAB blog spot
				Do you need to answer back? You can send me comments if you want to. If I want to, I'll post 'em in this very blog. -Gutenberg

October 11-20, 2012

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Sunday, October 20, 2013
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We went with a half and half pie ($26.00):

... at Handsome Pizza:

... with a mozzarella and ricotta enriched “Rico Suave” yanged by a hot pepper punched sausage and cheese.

This wood fired circle of perky ‘peño punched and sauce-free, cheese chompage was a fine food frisbee washed down by a couple cans of local suds.

This handsome handheld helping hutch was a fine and funky stop for solid slices.

Handsome Pizza
2730 N Killingsworth St.
Portland, OR
503.247.7499

Saturday, October 19, 2013
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We rolled up to Ramy’s Lamb Shack for a gyro ($7.00):

... that gyrated with juicy hunks of bleat meat futoned into flatbread with the usual compliment of condiments. This mobile meat mastication module was a fine ramyfication.

Ramy’s Lamb Shack
5221 NE Sandy
Portland, OR

Friday, October 18, 2013
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A Sazerac and glass of Chianti:

... started off our dinner at Piantino:

... where a wood fired skillet of mussels ($13.00):

... were pods of plump, garlicy goodness.

Fire-licked pizza ($13.00):

... was mosaiced with mortadella, artichoke hearts, peppers and olives while a frisee fringed fritto misto ($13.00):

... with potato, prawns and calamari rounded out our visit to this friendly, small plates portal.

Piattino
1140 NW Everett St.
Portland, OR
503.374.1000

Thursday, October 17, 2013
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An omelette ($8.00):

... at GF Chef bundled bacon, mushrooms and Cheddar in a homey hump that was on the oily side, but still okay. “Mustang” potatoes galloped along side in a dice of seasoned spudage in our “GF” (gluten free) breakfast at this friendly cart.

GF Chef
NE 52nd and Sandy Blvd
Portland, OR
503.927.9880

Wednesday, October 16, 2013
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The brisket ($9.00):

... at the recently brick and mortared Crown Q

... was fabulously fatty and served with the requisite white bread to back board this bliss-inducing beef while ribs ($17.00 for a half rack):

... were porky prods of dry rubbed, smokiness swaddled in a sweet and sticky sauce.

A walla walla wall of “Q” rings ($6.50):

... completed the circle of satiety at this friendly market and meatatorium.

Crown Q
445 NE Killingsworth
Portland, OR
503.281.0373

Tuesday, October 15, 2013
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The Matchbox Lounge has changed hands and opened as The Richmond Bar.

Participation of Olympic Provisions people in this endeavor made charcuterie an obvious order option.

The Richmond board ($14.00):

... had a selection of sensational sliceage including marvy mortadella, saucisson Arles, capicola and their pistachio’ed pork pate.

Piquant pickled egg with petite peche was top notch tucker while a fried hand pie ($7.00):

... filled with tongue and root veg was a crisp crusted articulation of earthy eats.

The garlic burger ($11.00 plus $3.00 for fries):

... had more of a finer grind and compacted patty than we prefer on a white Cheddar and onion-ringed. frites-fringed meat mound.

This portal to protein and pints was our kind of place. We will have to return for more suds and salumi soon.

The Richmond Bar
3203 SE Division St.
Portland, OR

Monday, October 14, 2013
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A carrot juice based margarita ($9.00): with a hit of cumin and a “new vieux” ($9.00) with rye and apricot brandy:

... (like the ones they used to serve at Beaker and Flask but with smaller ice cubes in this case) started us off at Podnah’s Pit’s new bar, La Taq.

Brisket bits from their mothership topped some nice nachos ($5.00):

... followed up by a trio of tacos ($2.50 - $3.25 each) with chorizo, carnitas and shrimp:

These meaty mats of maizement were just the taq-ket. We will have to circle back for more off their menu soon.

La Taq
1625 NE Killingsworth St.
Portland, OR

Sunday, October 13, 2013
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A couple macchiati:

... at Ritual:

... nudged out buttery brains out of our food coma. They serve muffins from Bouchon to perpetu-ate the Keller continuum with banana nut:

... and blueberry bakage:

The most prominent Oxbow Marketplace change up was the portal passage pull for maintaining unmuddled mits.

Oxbow Public Market
610 First St.
Napa, CA
707.226.6529

Saturday, October 12, 2013
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It was our first meal at The French Laundry with David Breeden as Chef de Cuisine, so we didn’t know what to expect between the touchstones of gourgers salmon cornets hen egg custard oysters and pearls coffee and doughnuts candied macadamia nuts and chocolates.

Our dinner held fewer Russian nesting plates and more planked and acupunctured items with lots of outboard dishes to accentuate variances of preparations.

Krug Grand Cuvée:

... ‘companied our fishcream cones:

... and cheese puffs:

... before a sunchoke soup with bursts of micro cubed sour apple with a curry creme fraiche:

Tapioca tumbled with osetra and oysters in the classic extra-orby-nary edible orrery:

Uni with ginger gelée:

... got a bracing boost from sake granite while langoustine:

... was translated into a luscious tartare and speared with finger lime:

Abalone sat in a tide pool of maitake mushroom, turnips and mushroom bouillon in a tsunami of umami with a floor of soft tofu:

... that was a creamy corridor to the hen egg custard resonating with ragout of black truffle:

... washed down with a wonderful white Burgundy.

Duck liver paté with huckleberry gelée with walnut bread toasts:

...a speared sandwich of merguez with garbanzo puree:

... and a wag-worthy wad of wagu:

... beefed up with avocadots was a cavalcade of canapés that crossed our hearts of palm salad:

... which waved with a lilt of lemon and richness of avocado.

A blanquette au Champagne duveted a roll of sole:

... masquerading as a banana in a spinach fin-ached sea bed.

Horseradish mousseline mingled with a crab cake:

... touched off with a tomato marmalade before the truffle box emerged to shower mascarponied polenta:

... with a fungus flurry.

Squab with a crackly sheet of bacon nested in creamed chanterelles with a cippolini “egg”:

Béarnaise with Dungeness crab enrobed a calotte de boeuf:

... in a combo that felt too hedonistic to consume in public. Crisp, sweet onion rings and mashed potatoes added to the turfy surfing with with a wave of watercress and a 2007 Brunello di Mantalcino.

Black pepper shortbread, pecans, fig jam, arugula and celery adorned slices of semi soft cow cheese before a puff of vanilla perfumed the air from a bruléed fig and almond custard:

They even surprised us with a magnificent cake:

Devil’s food cake was given grip with cocoa nibs in this brown beauty:

We resisted the urge to eat the whole thing and they packed up the rest for us for later.

Beurre noisette ice cream with a hazelnut crepe cake:

...coffee and donuts:

... mignardises of macarons, candied macadamias and chocolates made it unimaginable that we would ever hunger again.

The 3 month long kitchen remodel scheduled for next year will mean that staff that wish to be employed during that time will organize some pop ups. We can’t wait to see what they come up with for these spin cycles.

The French Laundry
6640 Washington St.
Yountville, CA
707.753.0088

Friday, October 11, 2013
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First stop from Oakland Airport was Forth Street where we bypassed the wait at Bette’s Diner by grabbing a couple gobs at their to go shop.

Our crumbly lemon currant and raisin scones reminded us of our many breakfasts next door.

Portland has conditioned us to forget our sunglasses and expect more ink so we squinted our way though breakfast taking in the tat-less traffic traipsing along an avenue that is looking more and more like a mall.

We were sorry to see that O’Chame is being replaced but at least The Gardener is still flourishing on this busy Berkeley basecamp.