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  • Greg Brown

    We spent a few vacation days in Portland, Oregon last week. For anyone going there and here is a run-down of our favorites:

    Por Que No?: An excellent little Taco joint. Quality ingredients, a wide variety of sauces and salsas, and house-made tortillas make this a rival to the best taco places in Dallas.

    Pok Pok: Thai food at its best. It was featured on Bourdain’s No Reservations. Fresh, interesting flavors and real heat to go along with it. It made me realize the “sameness” of flavors we have here in many Asian restaurants.

    Beast: Two seatings per night, 6pm and 8:45. Six Courses prix fixe with optional wine pairings. Overall very good, but not memorable. Community tables (which I am really starting to enjoy) kept the conversation lively and interesting. The spindly, creaky chairs were inhumanly cruel. When one writes as much about the tables and chairs as the food then that should tell you something.

    Le Pigeon: We went with a couple of people we met on a brewery tour earlier that day that also had reservations. We all went with the five-course Chefs Tasting with wine pairings. Even though the place was packed full, service was excellent. The food was perfectly executed to the last detail. Gnocchi of the Gods. Halibut with a fascinating vanilla sauce. Foie Gras profiteroles for dessert. Yes, Foie Gras Ice Cream-stuffed profiteroles with a honey/caramel sauce, playing that sweet/savory game that gets me every time. I would put it in my Top-5 restaurants.

  • Greg Brown

    We spent a few vacation days in Portland, Oregon last week. For anyone going there, here is a run-down of our favorites:

    Por Que No?: An excellent little Taco joint. Quality ingredients, a wide variety of sauces and salsas, and house-made tortillas make this a rival to the best taco places in Dallas.

    Pok Pok: Thai food at its best. It was featured on Bourdain’s No Reservations. Fresh, interesting flavors and real heat to go along with it. It made me realize the “sameness” of flavors we have here in many Asian restaurants.

    Beast: Two seatings per night, 6pm and 8:45. Six Courses prix fixe with optional wine pairings. Overall very good, but not memorable. Community tables (which I am really starting to enjoy) kept the conversation lively and interesting. The spindly, creaky chairs were inhumanly cruel. When one writes as much about the tables and chairs as the food then that should tell you something.

    Le Pigeon: We went with a couple of people we met on a brewery tour earlier that day that also had reservations. We all went with the five-course Chefs Tasting with wine pairings. Even though the place was packed full, service was excellent. The food was perfectly executed to the last detail. Gnocchi of the Gods. Halibut with a fascinating vanilla sauce. Foie Gras profiteroles for dessert. Yes, Foie Gras Ice Cream-stuffed profiteroles with a honey/caramel sauce, playing that sweet/savory game that gets me every time. I would put it in my Top-5 restaurants.

  • Greg Brown

    We spent a few vacation days in Portland, Oregon last week. For anyone going there, here is a run-down of our favorites:

    Por Que No?: An excellent little Taco joint. Quality ingredients, a wide variety of sauces and salsas and house-made tortillas make this a rival to the best taco places in Dallas.

    Pok Pok: Thai food at its best. It was featured on Bourdain’s No Reservations. Fresh, interesting flavors and real heat to go along with it. It made me realize the “sameness” of flavors we have here in many Asian restaurants.

    Beast: Two seatings per night, 6pm and 8:45. Six Courses prix fixe with optional wine pairings. Overall very good, but not memorable. Community tables (which I am really starting to enjoy) kept the conversation lively and interesting. The spindly, creaky chairs were inhumanly cruel. When one writes as much about the tables and chairs as the food then that should tell you something.

    Le Pigeon: We went with a couple of people we met on a brewery tour earlier that day that also had reservations. We all went with the five-course Chefs Tasting with wine pairings. Even though the place was packed full, service was excellent. The food was perfectly executed to the last detail. Gnocchi of the Gods. Halibut with a fascinating vanilla sauce. Foie Gras profiteroles for dessert. Yes, Foie Gras Ice Cream-stuffed profiteroles with a honey/caramel sauce, playing that sweet/savory game that gets me every time. I would put it in my Top-5 restaurants.

  • randylsu

    Typically great meal at Nonna. The corn sformatino was stunning. Sadly, also typical was having the experience marred by bad neighbors on the banquette. The lady kept berating the server about how cold she was & sent back both courses to be reheated because “it’s so cold in here that it congealed my sauce!”.

    They were down a server but ours handled herself (and the ornery neighbor table) just fine.

  • alyb803

    We attended Sunday’s Cafe Momentum at Belly and Trumpet. It was our first visit to B&T and were pleased that the Cafe Momentum featured some of the regular menu items. Love the decor, completely different from my last visit to the space when it was Lumi. Each course was excellent, and a couple truly stood out. Apple eggplant, goat cheese, maitake, basil, black garlic was an exciting explosion of flavor. The dessert description had me skeptical (goat cheese, apple, honey, beet, horseradish, filber)–but it was amazingly good. Chef Brian Zenner and his team embraced Cafe Momentum, with the entire crew coming in to work with the young men. Each young man had a “mentor”–server or cook–to work with during every aspect of service. Looking forward to a return visit to B&T.

  • Corky Luxembourg

    Should there be a different section for travel food stories? Food Feedback Friday should be about Dallas restaurants. Am I right?

  • Michael Merriman

    Went to a party at Mesero Miguel for a fundraiser. They previewed the restaurant for us, showing us what Chef John Stevens can do. The standout was a halibut/beef loin surf and turf. The loin was perfectly cooked and had a hint of exotic game. Mr Lucky was behind the bar and
    Mico was the MC. Place was packed but the service never missed a beat.

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