138. Tokyo - Fresh Fruit Cocktails at Library Lounge THESE (Tokyo: Minato-ku, Nishiazabu / 東京都: 港区, 西麻布)

After filling our stomachs with gigantic bowls of udon, Kristen led us down some dark Roppongi alleyways to discover this hidden library lounge called THESE tucked away amongst other bars, lounges, and restaurants that only the locals frequent.  Most of the guests are seated throughout the downstairs lounge area, but we were led up the side stairs to a lofty location where the lounge opens up with an outdoor patio.  The upstairs lounge has a more intimate feel with its cozy couches and soft lighting. 

Rather than bringing menus to the guests, the staff brings a basket of fresh seasonal fruit for its guests to select from.  From peaches to passion fruit, pears to pineapple, the bartender pairs the selected fruit with a liquor of choice.  Ken selected watermelon, which the bartender shook with vodka.  Kristen picked a peach, which was a prime selection for the Japanese summer.  The bartender paired the peach with Schnapps.  I went for the passion fruit, and the bartender sliced it up and infused it into some champagne. 

The plush seating makes for a very relaxed atmosphere, and the closed off lounge areas are suitable for intimate dates or even countless hours of catching up with old friends.  These Library Lounge was definitely a highlight during my time in Tokyo.  Many thanks to Kristen for donning the tour guide role that day.  We headed back to the hotel for a little shut eye because we planned to be back up in just a couple of hours to head to the world famous Tsukiji Market.  Until then, let's all get S.O.F.A.T.

Library Lounge THESE
東京都 港区 / Tokyo Metropolis, Minato Ward
西麻布 2-15-12 / Mishiazabu District, 2 Chome 15-12
カルテットビル 1F / Quartet Building, 1st floor

ML - 20130627

127. Portland - Breakfast at Bijou Café (Portland: Southwest/Old Town/Chinatown)

Good morning, Portland.  It's time for breakfast.  Still in the Southwest quadrant of Portland, Allison and I took a brisk stroll to Bijou Café to check out some of the interesting selections on their brunch menu.  Despite pondering over cowboy steak with chimichurri, pumpkin seed molé quesadilla, and their buckwheat noodle salad, Allie and I settled on some more basic choices.

Having dined at Olympic Provisions the night before, our infatuation with the restaurant led us to order the Olympic Provisions breakfast sausage & eggs.  Hooray for ground meat in an edible casing that was not bought frozen from the supermarket.  I mean... yay for fresh sausage.

We also ordered the French toast made with fresh brioche from Portland's very own Pearl Bakery.  See a recurring theme here? Fresh and local.  I like.  The house made berry jam was not too sweet and just tart enough to bring out the natural sweetness from the bread.  The toast itself was lusciously soft.  It actually didn't need any butter at all... but I love butter, and I love watching it melt and drip down the triangles of beautifully browned brioche.  If that isn't live food porn then I don't know what is.

Allie chose the cauliflower & black kale hash, which had a bit of a Mediterranean feel with harissa, sheep milk feta and olives.  We loved the potatoes, the bright colors of the vegetables and that they weren't overcooked.  And of course, the best part was the runny yolk.  That's morning sunshine in liquid form for you right there.

There were so many choices that called to us from their menu that we had to take some time to narrow the list down.  Good thing our server at Bijou Café spent a good amount of time with us to hash out our final selections based on our tastes.  I must say that there was great service from Portland restaurant staff once again.  Bellies full, it was now time for a walk to Powell's to examine the wide selection of books there.  Until then, let's all get S.O.F.A.T.

ML - 20130623

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