Where is the Best Special Occasion Dining in Portland, Oregon?
I am not sure why there is such a rush of bad reviews recently about this place but I am glad I didn’t let them sway me from going there. We met with some friends last night and I dont really have any complaints. The food is organic & sustainable #1 – there is going to be a higher cost for just the ingredients off the start. #2 – this is not your typical american “feed lot” restaurant. Food is ment to be enjoyed and savored not stuffed down your throat as fast as possible. From the time we were seated to the time we paid our bill around 2 1/2 hours had passed & I honesly never noticed the time. Each stage of the experience was timed well as to ensure that we were able to enjoy what we already had at the table without feeling rushed. We ordered a 3 cheese dish with 2 types of goat cheeses & 1 cow milk cheese – absolutely delicious. For the main course, I went out on a limb & for the first time in my life tried steak tartare. The presentation was appetizing and inviting & the f
however, I never had a problem other than to wait between courses when the restaturant was at its busiest at 8:00 PM. The crab cakes were stuffed and scrumptous; try the heirloom tomatoes too! Most recently, I had the cast iron chicken that was cooked to perfection; earlier the black cod that reminded me of Hawaiian butterfish cooked with miso. And yes, the decor is comtemporary and beyond nice with flowers and eye catching arrangement as you enter the dining room. I’m going to Fife again and you will do well to give it a try.
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
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