126. Portland - A Second Visit to Olympic Provisions (Portland: Southeast/Industrial)

Olympic Provisions impressed me so much during the first visit that I wanted Allison to experience the true, unpretentious food that it offered.  We came here for dinner after our brief pit stop at Clyde Common for happy hour.  Funny... because that is the same route that Chef Alex Yoder took to reach Olympic Provisions.  Just as it was last time, the service was sincere, and the food was beyond compare.  Even the bread, dipped in a dish of olive oil, salt and pepper, blew our minds with its delicious simplicity.

On this repeat visit to the restaurant that caused me to fall in love with Portland, we ordered the steak tartare again.  We were completely enamored with the skillfully diced beef, the petite drop of egg yolk, and the crisp crostini.  It was just as fresh as I had remembered it.  Consistently executed quality dishes like this is what makes for an awesome restaurant.  This is a must if visiting Olympic Provisions... or even Portland at all.

The mixed beans salad from last time gave me such a lasting impression that I convinced Allie to order some vegetables... at a salumeria.  Yes, I know.  But how could we resist? Nutritious, beautiful, and ever so fresh, the kale salad with thinly sliced radishes was a fitting complement to our meal.

One item on the dessert menu that we did not order last time was the salame de chocolat.  Yes, you read that correctly.  Chocolate salami.  But it's not what you think.  Or it might be exactly what you think.  It's smooth chocolate in the shape of a sausage with bits of nuts and toffee right where the fatty spots of a salami should be.  Genius.  Pure genius.  Along with the citrus marmalade and the salt and pepper shortbread... holy momma, this was devilishly delicious.  We particularly took a liking to the shortbread.  It was like a melt-in-your-mouth Ritz cracker... but even better.  Some would say this cracker was on crack.

To top everything off, we sneaked in a few small bites of some dessert that the staff was catering to a wedding.

Hats off to Chef Alex for his genuine food preparation, passion, and prowess.  Just in case you are expecting a swanky place, this is not it.  Don't expect anyone to place a white cloth napkin over your lap as you sit down.  It is just a straight forward salumeria, a glorified butcher shop of sorts, that makes food without fuss.  Olympic Provisions is for me what a day spa is for those working in corporate America.  Feeling stressed? Suffering from culinary depression? Chef Alex will give you a realignment.  And at the end of your session you'll want to come back again.  Until then, 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