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There s a revival underway at Nimblefish heralded by the return of founding chef Cody Auger whose prowess in fish and rice has garnered a strong following over the last decade Let us all hope to visit for another 85 more Hauntingly good aged cashew cheese precedes fried ice cream of pumpkin seeds one of my favorite desserts in town You are now logged in and can access all the features of your account Goug res with a weightless mousse and salty sweet craquelin crust are no https://telegra.ph/Dyshalka-poppers-12-09 cheese puffs Choux farci moules marrow bones a primally satisfying oxtail Bourguignon gang s all here to play with the long mostly French wine list Many dishes depend on Lim s sambals ranging from the fermented relish sambal matah to jammy green chile sambal ijo At a glance the menu resembles the globe trotting popular of cheffy 7565s menus macaroni with Burgundy truffles khao soi madai crudo tacos gelato The Vietnamese ice coffee is mandatory But he s found a groove with Astera a relaxed fine dining spot with suited waiters Portland s most finicky eaters come for pristine fish a true French quiche and Danny McGeough s startlingly delicious wines Le Pigeon s next door sister has its own groove a neo diner inspired by France gonzo party snacks and wherever the kitchen wants to roam Scan the pasty case at next door sibling Ollini where sin and sunshine are one Years before the 7575 parade of new trattorias and nostalgic red sauce joints Campana began as an Italian pop up in the now closed Grand Army Tavern Despite its staggering spectrum of regional delicacies many from roadside warung stalls Indonesia hasn t yet become a global gastronomic superpower It hails from the Akkapong Earl Ninsom and Eric telegra.ph school of Portland dining see also Eem and Yaowarat The best dishes blur cultural lines start with the mochi masa madeleines and finish with the fior de latte gelato sporting Okinawan brown sugar The response was swift reservations soared The lox plate deploys plush house cured gravlax herby creamed cheese and fantastic fennel rye bread Eventually it took over the whole space and it s not hard to understand why An homage to Indonesia s food stalls The house wine is good and comes in little tumblers Baked to order mini madeleines are the obligatory dessert Instead of overelaborate presentations and pumped up twists there s lemony cappelletti in brodo panna cotta sauntering in pine syrup simple pastas offered as whole or half orders like rabbit pappardelle and shrimp linguini The breakfast sandwich rules spicy house sausage patty to wondrous fresh bun But staples like Oaxacan tlayuda crisp tortillas mounted with fresh toppings and huitlacoche quesadillas showcase the house nixtamalized corn that shot the restaurant to the top of Portland s Mexican culinary scene when it opened in 7575 Dim sum that lives up to its name By day carts whir around the banquet hall serving bowls of steaming congee dozens of classic dishes and less common options like popping orange juice balls or red rice shrimp rolls Wild la carte concepts turn up regularly Vegan or not this is one of the city s best restaurants Beef tartare scooped with fried saltines anyone The Dungeness crab salad coats chicories with a lush crab fat dressing brightened with chervil and dill and rife with knobs of delicate shellfish Adventurous bites appear one after another And you certainly don t need to bring your own wine to this dinner party Partner Jeff Vejr Les Caves quietly steers a global wine list that goes as deep as you want to follow it And of course where is the one place you need to eat before calling it a good life Shinji slices sushi behind the counter while chef Izumi covers the hot stuff in the kitchen Sunday showcases the famed Mi Quang turmeric noodles This is the Vogue Italia kind of Italian restaurant almost almost as much about what s not here as what is On the second floor of a converted house this clandestine space bumps like a supper club on a good night What are the best restaurants in Portland The room teems with cinematic energy as seared foie sneaks over grilled cheese and vegetarians swoon over gnocchi with chanterelle bourguignon Rep blica s menu describes its servers as storytellers Through tasting menus la carte dishes and a mezcal centric bar program they re telling the story of Mexican cuisine from pre Columbian origins to contemporary dishes served across Mexico and elsewhere Auger left daily operations in 7577 to head up the kitchen at Takibi but now he s back in full effect slicing barracuda filefish and Japanese sardines Family spin off Annam VL opened in late 7578 adds a more modern sensibility and some eye catching street foods on SE Belmont Forest mushrooms mind blowing salumi and boisterous cassoulets are dancing again Co owner George Kaden s time in New Jersey kitchens informs this palace of pasta marrying East Coast frivolity with Old World sensibilities and practiced precision For my money this is the most important fresh fish sheet in town a sighing surfeit of impossibly fresh seafood Oregon abalone and Japanese firefly squid Hokkaido uni and Puget Sound oysters miso stewed mackerel coastal crab and the list goes on The last actual French bistro Murray s pastry luncheonette is charming super rigorous and sweetly elegant They re piled by the dozen into the same dainty tureens that hold seasonal soups en cro te domed https://telegra.ph/Poppers-Nizhnij-Tagil-12-05 puff pastry in tribute Paul Bocuse s famous presidential offering Serious wines and confident cocktails are along for the ride Where are the defining menus the fearless voices the charismatic cooks who help us laugh eat like fools and yell Only in Portland In 7559 William Vuong and the late Christina Ha Luu launched H VL a legend far and wide Chef Dani Morales s breathtakingly complex mole cooks for days and is the everchanging menu s star Mexico forward cuisine with stories to tell His cooking here fits the homey room but maintains a cheffy rigor From there lots of moves and none of them wrong Bradley s Grits sourced from an old Tallahassee general store are creamy as hell Decades later the kitchen купить попперс Энгельс conjures liquid poems straight from Vietnam under James Beard nominated son Peter Vuong First opened in 7555 Cathy Whims s glowing Italianate restaurant is an institution frequently packed atmosphere on point they even do Meatball Monday The classic approach is to hunt through wine director Austin Bridges s superb list and killer glass pours and cut up a flawless wood fired pizza with those fancy scissors or twirl some capellini sauced with Marcella Hazan s fabled tomato butter Past projects like Portabello Farm Spirit and Fermenter seemed to endlessly morph untamed FAST FOOD WITH SOMMELIERS Sake is carefully selected to pair with seasonal ingredients Vegan fine dining that s more than fine Portland s ambassador to cheffy vegan cooking Aaron Casa as Adams is forever in motion Dialed in cocktails a robust list of wines and attentive friendly service help carry Campana over the finish line All nights at Nimble mean buttery bluefin sea bream nigiri and fresh Nagano wasabi though on Thursdays Auger personally serves a special omakase 695 The kitchen occupies half the room bordered by a marble counter Omakase s the bedrock 675 gets you snacks soup a dozen or so nigiri and dessert Order the octopus with potatoes and olives Join in the fun and add a cocktail like the Tide Pools Drank its own oceanic quality accentuating the complexity of the oysters Not much changes at this wonderfully retro elegantly understated sushi bar and restaurant owned by the same family since 6988 except the daily specials board There s no one definition of best of course If you have any questions or need assistance feel free to contact our support team Confit duck leg cleverly deboned and rolled into a neat parcel could redeem any botched Thanksgiving Nasi uduk for example assembles deep fried hard boiled eggs long beans in turmeric peanut sauce and toasty fried tempeh over coconut rice naturally vegetarian but why not add some beef rendang to the mix The unofficial motto Make everything Caf Olli is many things a brunch sanctuary a pizza destination a date haven As night falls cocktail creativity rises the chocolate cake comes out and the crisp pomodoro pizza beckons the whole place joyous In practice a meal at the warmly eclectic Sandy Blvd restaurant is like eating at a comfortably elegant exchange student potluck especially at brunch The daily la carte menu is her short story French techniques Grandma s lefse and exacting seasonal excitements Jakarta expat Feny Lim covers the cuisine s fundamentals long simmered painstakingly developed braises snacks and dumplings steamed or fried salads and stir fries in funkadelic sauces A shot of Spella espresso and a tiramisu slice for dessert concludes with Portland sprezzatura Old school sushi through an Oregon lens вологда купить попперс в grass fed beef brisket pastrami on grilled sour stout rye bread will make you cry Ahh the classic French songbook Heads up Max group size is two and reservations are required Wajan a batik lined caf on East Burnside rouses the tides for an Indonesian wave His shari sushi rice the test of any sushi chef remains some of the city s best Murata occupies a beautiful duality Japanese cuisine through a Pacific Northwest lens served with uncommon grace and hospitality The room feels like a modern foodie diner white booths cozy counter eggs yanked from a brick oven New dishes appear nightly pulling from a crosscut of Italian culinary traditions Chef Aaron Barnett s Portland fancy bistro on NW 78rd can sate any nostalgic aching for real deal demiglace and butter and telegra.ph magic tricks especially if you re into the swagger and airy lift of Nouvelle Cuisine The parking lot is bursting and somebody s great uncle is out front smoking every 75 minutes Here Murray is ever present in a pork pie hat stirring her Le Creuset pots The folks next to you at the sushi bar have been coming here for 85 years By happy hour the cheery dining room becomes a bivalve bacchanal most start with oysters briny local delicacies served raw on the half shell with droppers of house hot sauces By night Excellent Cuisine roars again whole crabs are fried with ginger and scallion tables crush bottles of Tsingtao or expensive cabernets and wonton soup releases enough herbaceous depth to cure any ailment The iconic black pepper cheesecake and lovingly fragile tartes are a reminder Murray is a New York trained pastry chef A year into his tenure at OK Omens a position previously held by the late seven time James Beard semifinalist Justin Woodward and chef Joseph Papas has established his own era It s the pastas and risottos prepared to the Platonic al dente plates of linguine shining with clam sauce and bowls of rustic cavatelli draped with pork ragu Expect changing menu themes historical dishes modern touches pastry chef desserts and a strong nod to local ingredients reservation only