Where is the Best Mediterranean Food in Portland, Oregon?
For our first visit to Habibi, my “foodie” family took some relatives who were new to middle eastern food. My brother in law is used to eating familiar American fare and my 9 year old nephew is a picky eater whom I’ve only seen eating french fries. My family ordered shawarma and other items we have come to love at other middle eastern restaurants. (My 11 year old daughter was in heaven.) To our delight, my brother in law tried the meat mezza – a combination platter of several different menu items – tried everything, and loved it. My picky nephew bravely ordered the lamb kebabs and liked them. He also tasted everything on his dad’s plate and pointed out that he liked most of his dad’s meal, too. (And we thought he’d stick with pizza!) Both kids loved their mango lassi. Overall, the food was great and we will remember Habibi then next time we visit Portland. (We’re from Salem.) My chef hubby asked what was in the shawarma and kibby. They refused to share their recipes, which
I’ve been to Hoda’s four times and I had a good experience each time. It’s my boyfriend’s and my favorite restaurant in town. Every time we’ve been there, we were greeted warmly and seated pretty promptly. Once we went there at 9:30 when they were supposed to close at 10, and when we shyly asked if we were too late, everybody at the restaurant said no and seated us for some yummy Middle-Eastern food. Their bread is good, their rice is delicious, and their shawarma sandwiches cost as much as they do in Phnom Penh (where eating at restaurants is a lot cheaper than in Portland). I don’t know where people get better service for less than what they pay at Hoda’s, since so many people are complaining about the over-priced-ness. I guess a lot of the reviews have people complaining about the vegetarian dishes, I’m carnivorous so I get their meatier dishes. I had only had shawarma sandwiches before moving to Portland, but now I am in love with the shawarma plates. I enjoy the lamb at Hoda’s. I
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
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
