125. Portland - Happy Hour in a Rush at Clyde Common (Portland: Southwest/Downtown)

Clyde Common is a popular stop for happy hour in Portland.  Allison and I managed to grab a couple of drinks before running off to Sarah's wedding.  We watched the bartender make a duo of whiskey sours for other customers at the bar counter while contemplating which drinks to order.

Out of Clyde Common's many creative concoctions, we chose some local brew and the Bourbon Renewal, which was made with a simple combination of lemon, cassis, and bitters.

The Bourbon Renewal can only be described as chill because that was both the temperature of the drink and the state of mind I was in while I was sipping it.  It was sweet, but it still had the bourbon essence that I was looking for.  Many friends who have visited Clyde Common have said this was their favorite drink.

The bartender also gave us a taste of this minty madness called Fernet-Branca.  Apparently his fellow colleagues love to down this during their off time to prove their alcoholic prowess to others.  All I can say is that it's not for me.  I'll brush my teeth using my old man's Sensodyne, thank you very much.

And that was it for us during this very quick happy hour.  Time for a wedding! Until next time let's all get S.O.F.A.T.

ML - 20130622

Post 122: Portland - Olympic Provisions Seals the Deal (Portland: Southeast/Industrial)

For our last meal in Portland we headed to the Industrial District for the renowned Olympic Provisions, a purveyor of locally sourced quality meats.  It is more than just a butcher shop or salumeria.  It is a full fledged restaurant that serves dishes featuring fresh cuts of meats, vegetables that are in season and cheese galore.  The type of food that Olympic Provisions has on its menu is great for pairing with beer and wine.  After all, what goes better with cured meats and cheeses than a good bottle of red?

To start we had The Chef's Choice of five meats.  I really liked the pork and pistachio terrine, and we thought the dry cured salami selection was outstanding.

Another stand out dish was the mixed beans salad with frisée, basil pesto, and bread crumbs.  For those that are not a fan of these legumes, this salad will change all that.  It was cool, chill to the touch, and surprisingly refreshing.  The frisée was truly fresh, and the bread crumbs added the perfect slight crunch to pull the dish together.

The steak tartare was one of the best I have ever had.  The cuts of steak were mixed in with olives and parsley, and the perfect round of egg yolk was placed ever so carefully over the top.  Absolute perfection.  It was as fresh as fresh could be.

After some off-the-menu chef specials, we headed straight into dessert.  We closed off our last meal in Portland with the chilled roasted peach with crème anglaise, salted almonds and caramel.  By the time the dessert came out, I was so serene and content that I almost drowned into the roasted peach the way my spoon did.  There was something about sitting at the bar counter and watching the chefs at work at Olympic Provisions.  The stereotypical Portlandia cooks (tattoos, piercing, and facial hair all dressed in black) were working the line in a seemingly effortless calm.  Their smooth, orchestrated actions created a serene atmosphere that put all the guests at ease.  No shouting, loud noises or cacophonous clashes... it sealed the deal for my love of Portland.

Portland is a city of amazing food, friendly people, and crisp, clean air.  I will be back for more in June.  Until then, let's all get S.O.F.A.T.

ML - 20120915