10 September, 2010

Portlandia (Part II)


I adore Portland, Oregon for many reasons, the least of which is the amazingly great food there. On my most recent trip there, I tried three new-to-me locales and can highly recommend all three to those in, or planning a trip to, Portland.

First up is The Secret Society lounge, which is a quaint, second-story gastropub tucked quietly away above other more prominent street-level restaurants and cafes. It's a lovely place to have cocktails and perhaps a small bite to eat after work. It was a sweltering day when I was there, and it was nicely air-conditioned and a cozy setup atop a cute neighborhood street.

After the Secret Society, we walked directly downstairs to Toro Bravo, a Spanish-inspired tapas restaurant, serving pinchos, tapas, charcuterie, paella, desserts, and small provisions. We tried several different things from all parts of the menu, all excellent offerings.

The next day, I had the immense pleasure of patronizing Olympic Provisions, a meat-curing facility that doubles as a European style bistro and deli. We had pickles of all flavors, colors, and varieties, as well as house-made charcuterie, cheese, and bread. All of it was outstanding.


Drink on the left is the Bee's Knees, but they have a drink
"Queen Bee" which is a takeoff of that, and it's even better.

The Salmon Croquettes w/ Saffron Aioli were delightful.

They also have a selection of absinthes.

Salmon croquettes and a potato frittata.

Downstairs from Secret Society is Toro Bravo.

Spanish-style tapas, pinchos, and charcuterie.

Brandied prunes stuffed with foie gras, rustic bread and cheese

Bread and cheese.

Oxtail croquettes, and a cheese, herb, and chorizo dish

Breaded and deep-fried squash blossoms stuffed
with sheep's cheese and topped with mojo picon sauce

Pork Empanada, almond ice cream with espresso

Olympic Provisions is in the industrial part of Portland

The meat-packing district





A variety of pickles

Sea-salted bread with garlic-pepper oil

Charcuterie plate (my favorite was the saucisson sec,
Alsatian-style salami)

I found it funny that a meat-curing facility offered homemade granola.
But I guess it's a "provision" after all.

Part of the deli case.

3 comments:

  1. Fantastic photos.
    I can dine out on your blog daily. :)

    ReplyDelete
  2. You even make raw meat looks tasty!

    ReplyDelete
  3. Loved reading this and gorgeous photos!!!

    ReplyDelete