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

Post 112: Portland - Chop Charcuterie and Eat: An Oyster Bar at the Hub Building (Portland: North Portland/Northeast/Boise)

While waiting for our breakfast board at Tasty N Sons, Angela and I wandered around the Hub Building where the restaurant is housed to explore and warm up our stomachs.  The Hub Building contains eateries, shops and even a small cooking school for those who might be inclined to learn about the dish they just ate.  Our first stop was Chop Charcuterie, a cozy butcher and sandwich shop located near the back door of Tasty N Sons.

Chop Charcuterie offers a variety of various sausages, smoked meats and unique pates made from guinea hen and venison.  From a charming chorizo to peppery picante sausage there is sure to be a delicious deli meat suited to your palate.

The shop makes sandwiches from the cuts of meat in the fridge case and even provides samples of the different meats to taste for those who are undecided.  We even noticed some dried pig snouts made for just for man's best friend too.

And even though I really wanted to take a pound of pate back to Southern California with me, sadly, there was a high risk of perishing at some point along the way.  I vowed to return.

Continuing through the back of the Hub Building and around to the front we came across Eat: An Oyster Bar, which had just opened its doors for the early lunch crowd.  We were treated with extra attention up at the bar counter since no other customers had ventured into the restaurant yet.

The daily oyster selection is posted on the chalkboard between the entrance and the bar.  There is a wide array of wine and beer on tap and contained within the old school refrigerators where the bartenders roam.  The environment is relaxed... chill, you could say.

We ordered half a dozen from both the East Coast and the West Coast to taste the difference.  Supposedly, oysters grown on the Atlantic shore are more briny and saltier than the ones grown in Pacific waters.  I haven't quite been able to distinguish the flavors of the oysters just yet, but I do know that I love a good, plump and jiggly sea creature when it's fresh.

The shreds of horseradish is a really neat addition to the oyster platter at Eat.  It sets this place apart from all the other oysters bars that pair their bivalves with simple mignonette and cocktail sauce.

As soon as we slurped down our final oyster, Tasty N Sons called us over for breakfast.  What great timing.  Stay until for more eats across Williams Avenue at the newly opened Kenny & Zuke's.  Let's get S.O.F.A.T.

ML - 20120914