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 Name: Gutenberg

 Location: Somewhere near the Broadway Bridge.

 Occupation: BRPR (Bunrab public relations.)

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March 11-20, 2014


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Thursday, March 20, 2014

Mack & Dub’s is no more, but Dub’s St. Johns:

... continues to rule the roost with Chicken and Waffles.

We dug into our crisp-crusted moist meat and mixed it up with an order of their chicken dinner:

... to get a taste of crumbly cornbread, mac and cheese, and cravable collards.

This noshing nook is nestled in a bar with keno and pool but we stuck to the cluck.

Dub’s St. Johns
9520 N Lombard
Portland, OR




Wednesday, March 19, 2014

EastBurn has an upstairs restaurant but we skeedattled for their darker den downstairs where skeeball and pac man occupied occupants of this cavey corner.

A draft cider that ran on the sweet side, and a “righteous indignation organic red”:

... washed down steelhead ($15.00):

... coated with a parmesan and herbs resting on a squash puree with kale and cubes of potato and a plate of lobster and crayfish mac and cheese ($16.00):

Both were okay, but these dungeony digs dictated a more nachoey nosh.

1800 E Burnside
Portland, OR




Tuesday, March 18, 2014

Salmon tartar ($7.00):

... at The American Local:

... masqueraded as nigiri on crispy grit cakes bound with creme fraiche which we washed down with a local libation, Momokawa sake:

Halibut ceviche ($9.00):

... had a Peruvian punch of chili oil, corn nuts and cilantro while fried chicken ($9.00):

... pulled us back to North America with crisp crusted, moist meat heated with hot sauce.

Watermelon radish ($6.00):

... with black garlic and nuoc cham acted as a pickley palate reset between bites of tender octopus ($6.00):

... with crunchy bread crumbs and fry bread ($6.00):

... topped with cheese, herbs and mushrooms.

The American Local keeps us coming back for their enticing eats and warm hospitality.

The American Local
3003 SE Division St.
Portland, OR




Monday, March 17, 2014

A top notch Vieux Carre ($12.00) and a marvelous Manhattan ($13.00 served milkshake style with a petite pitcher):

... were welcome wetting agents at the recently relocated St. Jack.

Flaps of fried tripe ($6.00):

... were belted with red onion mayo and capers while balls of brandade ($9.00):

... rolled up (subbing salt cod with smoked trout) in potatoey ping pongs that preceeded a pleasing patty of beef placed in their cravable burger ($11.00):

A nice, coarse grind of well seasoned, pink protein was accented with caramelized onions and Gruyere complemented by delectable pommes frites ($5.00):

We will return for more of St. Jack’s heavenly helpings soon.

St. Jack
1610 NW 23rd Ave.
Portland, OR





Sunday, March 16, 2014

Mac and cheese ($7.00):

... was a jaunty Jenga of crisp crusted carbs elbowed with creamy cheese in pankoed planks at the American Local.

The brunch menu augments some of the evening offerings with ova compensation as with the chile braised goat shoulder ($16.00):

... that had a onsen egg to enrich grits with pepita punctuation in a sensational shrug of maizey meat.

Green eggs and ham ($14.00):

... were herbed huevos bordered with prosciutto and fried oysters. We devoured this deconstructed hangtown with grilled bread.

This new special Sunday situation is a nifty addition to the offerings at TAL.

The American Local
3003 SE Division St.
Portland, OR





Saturday, March 15, 2014

The dining room at Broder Nord:

... was partially populated so we figured food was being formulated until an hour passed, our blood sugar plummeted and all the other occupants started to settle up.

It turned out that our order got lost in the shuffle and once the kitchen was alerted, our Swedishes rolled out to revive us.

Aebleskiver ($9.00):

... were carb-balls of Danish pancake which we dipped in lemon curd and apple sauce. While good, these were not a reorder.

The baked eggs with ham, Brussels sprouts and tallegio ($11.00):

... was a little firmer than our tastes run, but it was still okay, the Swedish hash ($10.00):

... was a better choice with ham, beef, peppers, beets and onions squared off with spuds and capped with baked eggs.

They kindly comped us our pancakes and coffee so we didn’t feel ig-Nord and to make up for our extended caloric deprivation.

Broder Nord
2240 N Interstate Ave.
Portland, OR




Friday, March 14, 2014

We happened upon a fundraiser at Bushwhacker:

... where the tasting trays ($10.00 each):

... toured us through some local ciders.

They were all apple-peelingly perky potions, but our faves were from Blue Mountain which is made in Milton-Freewater, Oregon.

The dryness and acidity of their Gravenstein cider and the fruity tartness of their cherry cider were both fine fluids alongside a trio of Neal’s Yard bovine brickage ($10.00 curated by Steve Jones of the Cheese Bar):

... and a heap of Olympic Provisions salumi ($9.00):

This cider center gets its gravitational pull from their top tree tipple.

Bushwhacker Cider

1212D SE Powell
Portland, OR




Thursday, March 13, 2014

We couldn’t pass up the opportunity to have a s’more with house made graham crackers and marshmallow ($2.00):

This blowtorched chocolate sandwich from the Sugar Shop:

... was made even sweeter by the dulcet ditty-nations of PQB Inc.

The Sugar Shop
NE Alberta and 23rd
Portland, OR




Wednesday, March 12, 2014

The Hercules at Garden Monsters ($4.50 for mini):

... was a hefty helping of spinach, chicken, romaine, tomatoes, onion, peppers, feta and olives with crunch from cukes, and pita chips punched up with pepperocini.

We will truck back to this cart for more of their gardeny variety grub.

Garden Monsters
2231 NE Alberta
Portland, OR




Tuesday, March 11, 2014

Blue cheese bolstered the breakfast sandwich ($6.00):

... at The Cheese Plate. Jack, spinach, caramelized onions and aioli filled out this toasty tower sauced by the runny yolk of a fried egg.

This delectable deck will detour us back to try more of their wheels on wheels.

The Cheese Plate PDX

2231 NE Alberta
Portland, OR









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