I laughed really hard when I read the introduction to Kachka chef, Bonnie Morales’ cookbook, Kachka: A Return to Russian Cooking. She tells the story of when she and her husband Israel were opening Kachka in 2013 and they interfaced with contractors, inspectors, vendors, food writers, banks, potential employees. In short, in every discussion, once she mentioned her restaurant to be would serve food from the former Soviet Union, she was met with blank stares, long pauses and confusion.
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Get Your Israeli Street Food Fix at Shalom Y’all
Through the years, I have watched John Gorham build his Portland food empire, one delicious restaurant at a time. His business model it interesting, as he serves different cuisines, but they all have delicious dining in common.
The John Gorham empire expands
It all started with Toro Bravo which is Spanish influenced, although not in the strictest of ways. Tasty and Sons and Tasty and Alder soon followed. Then Tasty and Sons morphed into Tasty and Daughters. They are excellent brunch spots, serving upscale and creative twists on traditional items like poached eggs, and French toast.
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Portland’s Pizza of Many Origins on Restaurant Row
Pizza aficionados are very attached to their favorite type of pizza. I grew up in NY and gorged on pizza for a couple decades, with the occasional hiatus to gorge on bagels, egg creams, and pastrami sandwiches. So, I admittedly have a bias for New York pizza. But when a wave of rationality sweeps over me, I am the first to admit there are other contenders for excellent styles of pizza. And Portland’s pizza is worth taking a closer look at.
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Holdfast Dining — the Place for Re-envisioned Seafood
I love a good backstory and Holdfast Dining has all sorts, including the pop-up birth. Currently the open kitchen seating is housed in the tasting room at Fausse Piste Winery. Will went to culinary school with the man who owns the winery. As befits a winery, the restaurant is filled with large barrels, as well as an old press, that, if I understood properly, is still in use in “the season”. So its roots are woven into the ambiance of the place, which is very Portlandesque, I may add. The winery and restaurant are tucked away in part of a non-remarkable looking building in close-in southeast, probably a building that had its roots in an industrial endeavor.
Holdfast, evolved from a pop-up created by chef Will Preish over the past three years. Unfortunately I only heard of it in the last six months. I must have been busy chowing down on other worthy endeavors. But you can be sure that I am delighted to be part of Holdfast’s 522nd dinner. I know this, because they put that info on the menu for May 19th.
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Arrosto – Chicken Like Grandma Used to Make
Arrosto’s, food is nothing like fussy, but prepared with attention to detail. It is pretty much like the type food I would cook at home. But when I don’t have time, I have the comfort and convenience of chicken and potatoes close to my home.
In fact, the potatoes roasted in chicken drippings is what makes me a loyal customer. And once you taste them, I have no doubt you will be coming back again and again.
They are the perfect blend of crispy and salty on the outside, soft in the middle, and enrobed in nutrient dense chicken fat. Perfect any season of the year, any day and any time of day.
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Navarre – A Kerns Neighborhood Bistro
Navarre may be my favorite restaurant on Restaurant Row (NE 28th between Glisan and Burnside). Very European in its presentation – candlelit and cozy, serving creative bistro fare.
The menu is ever changing and all the dishes are offered in small or large portions. The set up is perfect for eating tapas style with a few friends. Which is my favored dining style, hands down. Their bread is from Ken Forkish’s eponymous Ken’s Artisan Bakery.
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