Where is the Best Date Spot in Portland, Oregon?
Good food is hard to come by…even at places you have to know Donald Trump or Lindsey Lohan to get into. Anyone can throw cream, butter and a truffle into anything and make it “tasty.” But, unique kitchen artistry cannot be obtained at cordon bleu or by apprenticing for a food network chef. It only comes with loving devotion to the taste, smell & texture of each ingredient.So, let’s talk: GROLLA’S happy hour from 5-6:30.For $4:”Charred Roma Tomatoes marinated in a roasted garlic and sweet red wine vinegar are stuffed with pine nuts, capers and red onions then served on mixed greens with a charred tomato vinaigrette.”One medium tomato stuffed with all the things mentioned above, plus a roasted garlic clove or two, also a tiny drizzle of olive oil and a few sprigs of rosemary. It was as if each ingredient had been prepared on its own, then stuffed into the tomato before it was lightly charred (a great, tasty sear). The multitude of flavors and textures was a delight. I was i
Living nearby, I had often walked past Via Delizia and in my mind dismissed the idea of patronizing it because it looked like it would be an expensive, trendy rip off suitable for the pretentiously inclined Pearl District. One day recently with a friend we went there for coffee. I had recently heard that the coffee was good.We had lattes and then later breakfast. The lattes are the best I’ve come across! The service is the best I’ve ever encountered in Portland, measuring up favorably to good service elsewhere as well. The owner, Alex, strives extra diligently for exceptional service and has trained his staff to perfection!They have a very tasty homemade coffeecake to go with one’s coffee. The breakfast omelets are good; and my friends pasta dish was good.The gelatos are excellent.
The other day, my wife happened upon this charming restaurant and spent an hour or so enjoying a glass of wine and talking with some of the patrons and the bartender. She, of course, told me about it when she came home. So this evening we decided to try it for dinner. I must say that while my wife is quite a connoisseur of gourmet eating establishments, my tastes tend to be a bit less sophisticated. Wine Down on 28th was the perfect choice. My wife had a glass of sangria and we started with a cheese tray. I don’t know what kinds of cheeses there were, but I liked them. For our entree, my wife ordered the Adobe Marinated Pork Loin with citrus demi-glaze and chili-lime mojo and sliced avocado. Our waiter (who was PERFECT) recommended it, and advised us that it was a bit spicy. My wife did think it was extremely flavorful, but not spicy in a “hot” kind of way. I ordered the Ribeye, but started with some soup. Like I said, I’m not very adventurous, but the soup was… get this..
This has been one of my favorite happy hour spots for a few years, but I have noticed that the quality of the tapas has suffered: Some examples: the pan con tomate is now being served with canned tomatoes, which is extremely evident the moment you take a bite. Previously it seemed like they just rubbed some fresh tomato on the bread, which is the correct way to do it. The manchego cheese in the jamon y queso platter is of a noticeably lesser quality than before. The red ceviche was made with shrimp and octopus that was either previously frozen or has been in a fridge for long enough for it to be way too cold. The filling in the croquetas is dry, and the breading seems oilier. The chorizo is of lesser quality than before, as it is less flavorful and actually reminds me of something Jimmy Dean might sell. I used to come here for both great wine *and* great tapas, but now the wine is the main draw for me (for example, bottles of wine $50 and under are 50% off every Tuesday, and they have
