We just got back from our yearly summer road trip to California, and it was a doozy! We decided to tack on a couple of extra days at the beginning of our trip and do some serious eating and drinking in Portland before heading down the coast.
Our first stop when we arrived in town was Hopworks. It wasn’t quite as much fun as the last time we were here – they didn’t have any seasonal IPAs and there wasn’t a major soccer game on – but they still beat most brewpubs we’ve been to for amazing beer and food. Jon got the sausage sandwich with mustard and kraut and a side salad.
I decided to spring for a veggie burger. I usually avoid these (I may have eaten too many Gardenburgers in the ’90s) but this was a really good one – mostly black beans, topped with lots of tomato and avocado and peppers and cheese. I also got blue cheese dressing on my salad, which at HUB means big chunks of Rogue Blue. It’s so good I may have hurt myself.
All that lunch filled us up for quite a while, so we approached dinner with caution. Fortunately the place we like to stay in Portland is right down the street from Pok Pok and its companion hangout, the Whiskey Soda Lounge. We started out at the lounge with cocktails and a couple of plates of Thai-style drinking food. We each tried cocktails made with Pok Pok’s signature drinking vinegars, and they were good.
Mine was the “Hunny,” made with tequila, grapefruit juice, lime and honey vinegar. Jon was impressed by the “Stone Fence” which had apple cider, applejack, apple vinegar, and bitters. Amazing new flavors in all of these.
We had a hard time picking food to go with our drinks, but we settled on pork riblets. These were sweet and nicely grilled, but oddly came with a large wedge of raw cabbage, as well as some whole raw Thai chiles, sliced fresh ginger and a handful of peanuts. We weren’t sure what the protocol here was so I just tore the cabbage apart with my fingers and we alternated bites of everything (except the chiles – a little of those goes a loooong way).
After that we ordered one of the specials: fritters of leftover grilled corn (which was on the Pok Pok dinner menu that week) with chiles and spices. Sweet, smoky, crunchy, hot and fabulous, with a side of cucumbers and green chiles in vinegar. This was almost dinner in itself. But we still had to go over to Pok Pok afterwards.
Much to our surprise, we got a table immediately (I had actually been hoping there would be the usual hour-long wait so we could walk around the neighborhood a bit). The outdoor dining spaces have been gussied up a little since we first started coming here, but it’s still casual and rustic.
We only got two dishes this time, since we were full of corn fritters: a flank steak salad and a wonderful dish of smoky grilled eggplants covered with dried shrimp, shallots and chopped boiled egg, served with plenty of sticky rice. I would love to make this at home, it was fantastic.
The next morning, after a run to work up our appetites again, we headed to Tasty & Sons for an early lunch. This was every bit as good as I’d heard, plus we had the fun of watching a photojournalist take glamour shots of the food just down the bar from us.
Since we were on vacation, we got cocktails: a raspberry-Lillet-sparkling wine concoction for me, and a gin rickey for Jon.
We ordered two dishes, which were brought out separately as they were prepared – probably a good thing, since we each might not have shared nicely otherwise. Our first dish was polenta with loads of cheese, sausage ragu, and a runny egg. It was like the best cheesy grits ever.
The other dish was couscous with “North African sausage”, roasted cauliflower, another runny egg, harissa, and (to our surprise) lots of dried cherries and apricots. Not as gooey as the other dish, but incredible. I only regret not being able to try everything on the menu – we’ll just have to wait until we come back to Portland.
That afternoon we walked on the esplanade, poked around shops, and had a beer at the Laurelwood Brewery (we love their Workhorse IPA but don’t often get to try their other beers), but didn’t feel the need to eat anything for a while – we were saving ourselves for Grüner.
Until this trip I hadn’t heard of Grüner at all, but thanks to the magic of Chowhound we made a last-minute decision to have dinner there and managed to snare a reservation. It’s alpine German food, wonderfully seasonal and well-executed. Unfortunately I took really crappy photographs, but it’s still worth showing them to you – sorry about the blur.
We started with cocktails, of course. I tried the “Austrian Monk,” which was an unlikely-sounding combo of yellow Chartreuse, gin, celery and lemon. The celery turned out to be a major player here – maybe an extract? I really liked it. Jon got the Albatros which was a bit more fruity than I cared for but it was fun.
Along with our drink order we asked for a plate of the cured salmon with horseradish cream and frisee with herbs. Nothing could have gone better with the celery flavor of my cocktail, it was perfect.
When the bread plate came it turned out to be a perfectly fresh pretzel with lots of salt. Probably the best pretzel I’ve ever eaten.
The salad we ordered was recommended by our waiter as being a perfect early summer creation: butter lettuce, radishes, strawberries, walnuts and chevre. It was brought to our table by a trembling server who seemed terrified that the whole concoction would go toppling off the plate, but it was great fun to whack the whole thing in half. And it was incredible to eat – the strawberries were perfectly, absolutely ripe, and the flavors of the fruit, cheese and nuts all worked together.
Finally we moved on to entrees. I got the golden trout, very simply prepared and served with asparagus, young potatoes, and a sauce grebiche. I thought it was lovely, but I ended up feeling rather covetous of Jon’s dinner…
…which was this fantastic Riesling-sauced chicken with morels and favas and quark spaetzle on the side. Damn, this was good. I mean, really good. Wow.
The wine we had with dinner was a very fresh, crisp, low-alcohol Riesling. Its faint apple flavor made a nice counterpoint to both our dishes.
The bill was brought tucked into a strange-looking German novel. I don’t know why.
After dinner we drove back to our lodgings, parked the car, then wandered back down Division to the ice cream cart we’d seen set up on the corner, called Salt & Straw. It had been a warm day, and even at 9:30 pm there was a line stretching down the sidewalk. Jon got a scoop of salt ice cream with a caramel ripple, and I had a cone of strawberry-balsamic-black pepper, with enormous swathes of strawberry jam running through it. It made an exciting end to our Portland visit.
Next: down the coast to California!
: chop a pound of chicken (I like boneless thigh meat) into small pieces, and mince five cloves of garlic and a couple of serrano or bird chiles. Heat peanut oil in a wok and toss in the garlic and chile, then add the chicken. Stirfry until not quite cooked through, then add a tablespoon of fish sauce, a bit of soy, a bit of sugar, and cook it all together until the chicken is done. Add a big handful of Thai basil leaves and turn off the heat so they wilt but don’t overcook. Add a lot of freshly ground black pepper. The flavors are much bigger and more exciting than you’d think from the small amount of seasoning, but definitely don’t skimp on the garlic!
. We’ve made these 
Food on the Brain 