Portland New restaurants

Portland's best new restaurants -- Diner 2014
July 6, 2016 – 03:58 pm
Kachka Portland

It's Diner week, the continuous roll-out of our annual restaurant guide. We banged things off last week with Higgins at 20, our profile of the landmark downtown restaurant whilst goes into its third decade. Below you will discover our guide to the town's most useful brand-new restaurants, plus you can easily have a look at our 2014 Restaurant of the season and people restaurants too not used to review at the time of Diner's print due date. Examine straight back for lots more through the few days.

Number 5
The dessert club

921 S.W. Oak. St.
$ (under $12 per dessert)

Portland has actually a means of keeping it self weird. When a downtown Portland zine shop chooses to relocate to North Portland, it really is reborn never as a Starbucks, but as Maurice, an indefatigably charming cafe dedicated to fika, the Swedish conception of the coffee break, and named for a pet rabbit. That Maurice takes place to provide some of Portland's most useful sweets very nearly is like an afterthought. By-day, Maurice is a light-filled oasis of mismatched white chairs and classic flatware - it appears to be somewhat like the form of cafe a character might open up given that orgasm of a Hayao Miyazaki motion picture. It is possible to munch on rosemary-currant scones with jasmine tea or coffee from Courier next door or consume oysters or gravlax with rye crisps while drinking bubbly. Work can wait. By night, Nina Simone in the speakers, Maurice morphs into a fine showcase for owner Kristen Murray's composed sweets. The trademark black colored pepper cheesecake, creamy, luscious, recently with candied kumquat and salted-butter ice-cream; a molten lemon bar dusted with powdered sugar; a rhubarb vacherin, tart and nice in equal actions, along with its base of semi-frozen sweet almond cake, rhubarb minced like a fruit tartare, celery-green ice-cream and a thin, slanted roofing of level, pink-peppercorn-dotted meringue, all-in a pool of sweet rhubarb syrup. All pleasure, no discomfort.

Order this: Scones, lefse or oysters by day, black pepper cheesecake or even the rhubarb vacherin when the sun goes down.

Euro whimsy

2215 E. Burnside St.
$$ (about $13-$20 per entree)

Just last year, cook Kevin Gibson left the comfortable confines of Evoe, the sandwich shop and tiny dishes bar attached to Southeast Hawthorne's Pastaworks, to simply take a gamble regarding the previous residence of East Burnside's short-lived Summer. The move has actually paid handsomely. On a balmy Friday night, Gibson and Davenport partner/bartender/sommelier Kurt Heilemann oversee a warm, revitalized dining area, someplace in which locals linger over roasted vegetables, braised meat and Dionysian levels of good wine. In its first few months, Davenport's hand-written menu hinted toward a vaguely east European personality - crammed cabbage moves, memorably great goulash with buttery, spaetzle-like noodles. That is almost all changed. Now, the assortment of Euro-centric dishes appears selected in which element catches the whim of Gibson and his staff. You may find fresh-shucked oysters; grilled cuttlefish drizzled with salbixtada; easy, good soups; or a fritto misto created from whatever's developing that few days - fennel, cardoons, radish - which is as good as you'll find in Portland. Gibson's tiny dishes work at Evoe machines up really. You will find uncommon slices of teres significant steak close to a spring onion, top still attached, split along the center and grilled until virtually crunchy; delicately seared scallops with vibrant kumquat and fennel; seared, clove-scented duck breast; and a coq au vin with achingly tender chicken and morels soaked in rich, heavenly wine sauce. There is no less than flash, at the most quality - exactly how Portland is the fact that?

Purchase this: Whatever looks great on that time's menu, plus any wine recommended by Heilemann.

Number 3

Tavern fair

$$$ (about $21-$30 per entree)

At Trifecta, hot, crusty baguettes and fluffy brioche buns are taken through the range and done towards big red booths within the back, in which they are slathered with fresh butter and honey or made use of while the overqualified base for a ham sandwich. Whenever Ken Forkish launched this inner Southeast Portland restaurant, modeled in part after a popular ny tavern, this is certainly precisely what he imagined - powerful Manhattans and Martinis becoming stirred behind a busy club, well-heeled Portlanders slurping natural oysters, all fueled and complemented by the just-that-minute baked loaves of bread from the adjacent bakery. Over the past few months, the restaurant has found its identity: A big-city beverage bar with a kitchen, led by former Higgins chef deep Meyer, that works out wood-fired meats, roasted veggies and oysters many ways - on 1 / 2 shell, pan-fried, baked with bacon and leeks and topped with a healthy and balanced dollop of Hollondaise. Trifecta can hold your attention for a complete dinner, but there's a good debate for snagging a seat at club, a quarrel that starts and ends up using the delicious, double-stacked pimento cheeseburger, served, naturally on Trifecta's grilled brioche bun.

Order this: Cocktails, oyster and ham, the pimento double-cheeseburger, chocolate sundae. Pastry chef Eve Kuttemann's sweets are worth a visit of their own.

No. 2

Source: www.oregonlive.com
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