What I Had to Eat One Day (Usually for Breakfast, Lunch, or Happy Hour)
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Recently hit Chinatown’s Ping for some post-work drinks and snackables.
Bellied up to the counter/bar, where I prefer eating. At Ping you might smell like a combination of smoke and fish sauce when you leave, though.
Ping features excellent skewered meat. A round was ordered. At Ping the skewered meat is priced per skewer, but you have to order a minimum of two. This has always been their policy, even since I first visited Ping a little over a year ago during its Grand Opening week. Apparently the two skewer minimum is a problem for some people. Why don’t they just say there’s two to an order and double the price? I thought about this long and hard over the last year, and then it occurred to me. With this policy, you can order three! or Five! Or Seven!!!
lamb satay skewer: malaysian satay with peanut sauce. ($2.50/ea)
bbq beef skewer: with pineapple & chili, sweet soy, pepper and fish sauce. ($2.50/ea)
baby-octopus skewer: marinated in lime, chilies, garlic, fish sauce and cilantro. ($3.50/ea)
house-made fish ball skewer: thai-style, dipped in sweet chili sauce. ($2.50/ea)
Everthing was oh so flavorful and tasty. Like food. Aggressively seasoned. Made with ingredients. So another round was ordered.
To mix up the protein, a decision was made to introduce a bit of green. Something to modulate this gut carpet-bombing campaign.
nonya-style greeen beans: in spicy coconut curry and fried shallots. ($8). NOTE: this is just an a la carte dish. No two order minimum. Though I would order two because they are tasty and toothsome.
beef satay skewer. malaysian satay with peanut sauce. ($2.50/ea)
We had the lamb already…why not the beef? I am an equal opportunity, craven consumer of ungulate flesh, especially that of the artiodactyl. I assume one day I shall explore perissodactyls with the zeal and attention they deserve.
quail egg skewer: wrapped in bacon, with spicy mayo sauce. ($2.75/ea)
It is my contention that if you ate these with every meal every day for the rest of your life you would die happy and stupid and soon.
A salted plum collins and a couple Tiger beers rounded things out.
And because I’m a masochist who actively sabotages his lower gastrointestinal tract, another couple deliciously incendiary skewers of the spicy baby octopus made their way to our countertop. Much to the displeasure of my anus the next morning. Don’t hate the playa; hate the game.
Ping
102 Northwest 4th Avenue
Portland, OR 97209
(503) 229-7464
Ping on THE WORLD WIDE WEB
pdx PLATE
Portlandfood.org
BB has been here…
and Lizzy has been here…
and so has the Fearless Critic
Stopped by Bun Bo Hue Minh on SE Division recently for some breakfast.
Really nice goi cuon, freshly packed with herbs. Not the largest rolls in town, but a $3.50 a good value and nice precursor.
A solid bowl of bun rieu. Pork/shrimp/crab “loaf”, fried tofu, slices of cha lua (and a couple cubes of pork blood), in a tart, tomato-rich, seafood stock.
Bun Bo Hue Minh
8560 SE Division St
Portland, OR 97266
Bun Bo Hue Minh on THE WORLD WIDE WEB
Pho tai nam at Pho Nguyen.
Pho Nguyen
4795 Southwest 77th Avenue
Portland, OR 97225-1807
(503) 297-3389
Jade Patisserie and Teahouse is a charming, family-run establishment located on that equally charming strip of 13th Avenue in Sellwood that boasts antique shops and other things white people like.
Jade is owned and operated by a Vietnamese family that executes straightforward, homestyle southeast Asian favorites with an emphasis on bright, impeccably fresh flavors.
Ordering is done at the counter, before an impressively composed, handwritten chalkboard menu rife with solid typography. I want these fonts.
The salad rolls are available with lemongrass tofu, or shrimp and chicken. Unlike the goi cuon you’ll find at standard Vietnamese greasy spoons, these have no noodles and feature a higher ratio of vegetables and herbs. For $5, it’s a huge order.
These are some of the best salad rolls I’ve had in town, tightly packed with fresh thai basil leaves that give them an anise-y snap. The fact that the tofu itself is seasoned beyond being simply fried is a touch that does not go unnoticed.
The won ton soup is a pleasant rendition, with a mild but flavorful broth. I definitely appreciated the greens and slices of lean char sui.
The dumplings themselves are on the diminutive side—you won’t confuse these with the overstuffed wontons at Kenny’s Noodle House—but overall it’s a satisfying dish.
The “Stir Fried Rice Noodles” here are nothing really more than stir fried rice noodles. The peanuts denote that it could be a sort of “pad thai” but it’s not trying to be this at all—just a mild, enjoyable noodle dish, if somewhat on the bland side. You’ll want to ask for some chili oil or Siracha to spike it up. But the composure of the dish speaks to what Jade is all about: fresh, simple, and comforting.
Which brings up another distinction. While Jade Patisserie and Teahouse is a full-fledged restaurant, it has a very casual feel. Unlike most Vietnamese restaurants you won’t find condiments (or chopsticks and spoons, for that matter) at each table.
This shot above is of the wonderful nook tucked into the far end of the restaurant (that features Connect Four).
I love the char sui hum bao here. It’s flat on either end unlike the dome-shaped buns you’re more likely to encounter. A much greater protein-to-dough ratio is the result, which in this case is a very good thing, as the hum bao is brimming with flavorful chopped bbq pork.
The beef stew here (bo kho) is one of the better versions of beef stew you’ll find in any restaurant, Vietnamese or otherwise. This is down-home cooking, rich, deep and satisfying.
If you’re anything like me you’ll be busting your gut to sop up every last drop with crusty french bread—just like at home.
Jade Patisserie and Teahouse
7912 Southeast 13th Avenue
Portland, OR 97202
(503) 477-8985
Jade Patisserie and Teahouse on THE WORLD WIDE WEB
Last fall I had the good fortune to attend a conference and spend some quality time in downtown Los Angeles. Even though I lived in Southern California for seven non-contiguous years of my life, I never really spent much time in the densest parts of LA, much less downtown (outside of the occasional drive-through).
As an aside, I was actually quite taken by downtown LA. I walked a lot, and the weather was beautiful. My hotel was just around the corner Seven Grand, a dark and first-rate whiskey bar that would be instantly be my favorite place to drink in Portland. Despite the axiomatic pre-conception of Los Angeles being a city where the automobile is king, I was quite surprised by the breadth and punctuality of the public transit (The Dart ran multiple routes that criss-crossed the downtown circumference, some every 5 minutes, with a fare of only twenty five cents(!), and the convention center was well served by commuter train).
As my hotel was just a mile away from Little Tokyo, I was excited to indulge in some ramen. Mr. Sauce Supreme (himself a Los Angeles expat and a soon-to-be repat) over drinks at Beaker and Flask (a few nights before my trip) recommended Daikokuya. My first night in LA I shared a wonderful meal with EatDrink&BeMerry and Oishii Eats, and they similarly gave Daikokuya high marks. EatDrink&BeMerry gave me a tip: a few self-serve dollops of the pureed fresh garlic condiment takes the bowl to a whole other level.
As I stood amongst the throngs at the Staples Center, eagerly awaiting admittance in order to be golden showered with marketing bunkum and subjected to hours of rote proselytism, my mind raced. Here I was, amongst scores of wannabe capitalistic schlemiels with no ambition other than swallowing corporate jizz, while all I could think about was drinking from the sweet fountain that is a porky, cloudy Tonkotsu stock. Who was the bigger slave to the master? These people had passion, drive, and ambition, with shared, multivariate, outside interests in the arts and academia. I exist largely in order to consume salt.
It was with this heavy heart that I trudged towards Little Tokyo after my first morning’s sessions had completed.
On my way I noticed the Kogi Korean taco truck has quickly spawned a boldly colored cottage industry.
Even the Japanese taco was being touted…
…at a place appropriately named “LA Chicken” that apparently serves chicken that tastes like a luxury Japanese sedan.
Daikokuya itself is a small storefront on a busy stretch of 1st Avenue, just north of an entertaining maze of hilariously disjointed Japanese businesses that align themselves loosely into a mall of sorts.
I could wander these avenues for hours in tacit wonderment.
After walking over an hour with the sun beating down upon my neck, the cold Tsukemen’s sale pitch appealed to me, but there was no question what I was here for.
It was the Daikoku Ramen.
This was high noon, and there was a line out the door.
However, since I was dining solo, my name was called just 10 minutes after putting it on the waiting list, and I was parked at end of the counter, which gave me a bird’s eye view of the cooks working their magic in the small kitchen.
The initial reaction after this huge bowl of soup is placed in front of your person is to the prevalence of green onion. Trust me, it works. The guy who was seated adjacent to me as I was mid-way through my bowl ordered his Daikoku Ramen without green onions. A part of me died, and I’ve since held white hipsters with chain wallets in generally low regard.
The soup also features a nice amount of mung bean sprouts, slivers of fibrous menma.
Togarashi is freely available. Daikokuya must read my mind; this is the first thing I ask for anytime I’m brought a bowl a ramen.
Pureed garlic and pickled ginger sits on the table (or counter), allowing you to tailor the soup to your tastes. I can’t emphasize how fucking awesome this is.
The garlic goodness.
So how to describe this soup? The intense, pork bone Tonkotsu-style, creamy broth? The marinated, soft-boiled egg? The incredible tender and deeply flavorful kurobuta pork belly?
The curly, toothsome, handmade fresh noodles?
I’ll let the copy speak for itself. I will, however, add an official “goddamned mutherfuckin’ amen”. Daikoku Ramen is a masterpiece, a fugue of deliciousness, an experience that begins innocently with the prosaic act of accessorizing of your soup, then plunges you into an atavistic ingurgitation, and culminates in a lack of self-awareness as you raise the immense bowl above your head to lustfully extract every last drop of golden nectar.
I needed a smoke after this soup. And a nap.
When I awoke the next morning, my mind was consumed with the thought of returning to Daikokuya for another bowl of manna.
I cross-referenced the hours from a photo on my iPhone and was a bit forlorn that I would have to wait until 11AM.
Of course I was there when it opened.
The amount of green onion from yesterday’s bowl was not a fluke. And EatDrink&BeMerry’s sage advice rang true—I went with even another dollop of fresh garlic on this morning.
That’s a hawt (and disturbing) egg moneyshot.
The pork belly. Oh the pork belly. “Fall apart tender” is tautological when speaking of the kurobuta pork belly at Daikokuya.
A souvenir of success.
I checked out Adem Ayem cafe recently for lunch with a couple co-workers. Adem Ayem is a very small mom-n-pop Indonesian cafe located in a strip mall on the 99W just south of Hall Blvd. There are only 3 or 4 tables. Ordering is done at the counter.
The menu changes daily.
Beef redang (dry beef curry) with steam rice, sauteed veggies, sambal. The sambal was great–bright, spicy, vibrants, with a hint of fishiness. The tender beef shredded when pressed slightly with a fork, and the curry sauce was delicious. Comfort food.
Chicken satay with peanut sauce and rice paste. Lightly pickled veggies on the side.
Adem Ayem Cafe
11945 SW Pacific Hwy, Suite 202
Tigard, OR 97223
503.639.7770
http://www.ademayemcafe.com
Adem Ayem on the WORLD WIDE WEB
Chicago’s Windy City Hot Dogs
8680 SW Canyon Rd
Portland, OR 97225
(503) 208-3031
Tacos can be eaten for breakfast when you are hungry.
Sanchez Taqueria
13050 Southwest Pacific Highway
Tigard, OR 97223-5072
(503) 684-2838
I’ve made repeated visits to Southwest Portland’s Hakatamon (located in the Uwajimaya Asian Market Superstore prefecture of near-Beaverton) since they introduced their Hakata-style tonkotsu broth ramen dishes some 20 months ago.
The cha-su pork here continues to be really excellent. This visit I’ve found the stock to be a bit too restrained…somewhat tepid. Garnishes included konbu, pickled ginger, green onions. sesame seeds. And of course the delicious kurobuta pork. The noodles I’ve determined need work. Too straight and pasta-like for my tastes. A fresh, toothsome, curly noodle, combined with refinement to the stock, could make this a more satisfying and complete bowl. Nevertheless, personally this is a good option for ramen in the Portland metro area.
Kenny’s is a new-ish Hong Kong-style noodle soup house on Portland’s southeast side, on the north side of Powell (just across the street from Best Baguette).
They’ve had a grand opening sign in front of their establishment for about 5 months now. That’s marketing.
The interior is clean and faux modern. Small and cozy.
You’ll get a nice cup of tea once you sit down. I tend to only drink one cup of tea, so I prefer a freshly poured, singular hot cup if tea to the metallic teapot service (and I imagine these teapots are constantly repurposed).
Condiment tray features standard condiments–red vinegar, white and black pepper, and the ubiquitous (and fiery) chili paste.
Default bowl of wonton soup.
Disgustingly posed photo of a half-eaten wonton cross-section.
From my post at Portlandfood.org:
“I like this place. It’s comfort food. The default garnish on the wanton noodle soups are sparse, with only a few slivers of the white of a green onion, but I ask them to add some bok choy and they happily oblige. And of course, the oily chili paste and dashes of white pepper complete the bowl.
“…the dumplings are large and stuffed with entire shrimp, and the minced pork filling is mild, but fine, and it doesn’t have that slight “off” or “gamey” taste I’ve experienced (maybe from heavy handedness with 5-spice or Shaoxing wine) at other places, like the Chinatown Good Taste location.”
Kenny’s Noodle House
8305 SE Powell Blvd
Portland, OR 97266
(503) 771-6868
Kenny’s Noodle House on THE WORLD WIDE WEB
Two plates from the lunch buffet ($9 all-you-can-eat). Samplings include tandoori chicken, basmati rice, biryani, eggplant and potato curry, veggie pakora, chicken tikka masala, palak paneer, naan, raita, green salad.
Could use more spice and heat all around. Would eat again.
Tandoor Indian Kitchen
406 SW Oak Street
Portland, OR 97204
(503) 243-7777
Tandoor Indian Kitchen on THE WORLD WIDE WEB
Pho Nguyen
4795 Southwest 77th Avenue
Portland, OR 97225-1807
(503) 297-3389
Dang’s Thai Kitchen
670 North State Street
Lake Oswego, OR 97034-2437
(503) 697-0779
Phnom Penh Noodle Soup (aka “Hu Tieu Nam Vang”) at Southeast Portland’s HA&VL.
Fried fish balls, slices of peppery Vietnamese sausage, roast pork, shrimp, squid, ground pork, and quail eggs, topped with Chinese celery and fried shallots. A finer rendition in the greater Portland metro area there is none. Fridays only you can eat.
HA & VL Sandwich and Soup
2738 SE 82nd Ave # 103
Portland, OR 97266
(503) 772-0103
HA&VL Phnom Penh Noodle Soup on THE WORLD WIDE WEB
I’ve read interweb notices over the past few years that have sung the praises of the Schnitzelwich. Posts by Portland’s own recipe blogger extraordinaire Michelle@Je Mange la Ville and the fine folks at Portlandfood.org. What’s not to dream of? I remember living in Turkey when I was 15 years old and I discovered a sandwich shop of note and decided that fresh, breaded protein sandwiched between two fine slices of bread can be a beautiful thing.
However, since I don’t find myself downtown during lunch much at all, the Schnitzelwich has long eluded me. But recently I had some business downtown to tend to, and was fortunate enough to swing by the Tabor food cart to before heading back to work and sample this culinary curiosity finally, once and for all.
The Tabor cart itself is one of downtown’s more striking and creative pods, wearing a distinctive DIY ethic on its sleeves.
By the way, the cart does serve other foodstuffs that is not the Schnitzelwich. One day I might be lucky enough to eat all these as well.
But the Schnitzelwich is what we are concerning ourselves with. And man, what a sandwich. A perfectly crispy shell of delicious breading encases a tenderized pork filet. And it is huge–the entire filet spills out from all sides of the Grand Central ciabatta roll (a perfect foil) in which it is sandwiched and is the size of small woman’s foot.
The bread is schmeared on either side with a mild ajvar chili relish and horseradish spread. A couple crisp, green romaine leaves complete the garnish. My only quibble would be with the abundance of the horseradish, but that’s simply a personal preference and I would ask for a light spread my next time.
I found myself with a day off on a recent Thursday. I considered this a capricious stroke of serendipity (even if it was Thanksgiving, which happens on Thursday every year as long as I can remember), because this day is when the warm and generous family that run SE Portland’s HA & VL feature their incredible “Crabflake Noodle Soup”.
It’s difficult to describe just how good this soup is.
Likewise, it’s impossible to overestimate how two perfectly cooked quail eggs transports this meal to an astral plane beyond Shirley MacLaine levels of deliciousness. The broth is not so much a liquid as it is a viscous, primordial sludge with a 10W-40 grade. A distillation of briny crab and seafood essences, imparting a thick umami translucence like liquid gold.
Fat, chewy rice noodles provide the starchy counterpoint to the deep and intensely flavorful “broth”, bolstered by gossamer flakes of boiled crab meat.
The garnish at HA&VL provides just enough lemon verbena, Vietnamese balm, shiso, julienned lettuce, and the right amount of fiery chopped thai bird chilies (bathing in fish sauce and vinegar) to properly spike the punch and round out dish.
I found myself out in Beaverton on a recent morning and decided to step into Pho Hung for a bowl of soup for breakfast.
At Pho Hung they don’t bring out the ngo gai (sawtooth herb) that is essential to the pho experience, so ask for it explicitly. Don’t miss the opportunity to add ngo gai in your pho—life’s too short to not enjoy the herbal essence. It’s your right as an American. Don’t be a socialist.
As they leave the kitchen, this branch of the Hung sprinkles their bowls generously with plenty of raw sliced onion, scallions, and cilantro, like any proper bowl of pho should be garnished.
The chin here this morning really rocked it. I’ve complained about the consistency of the various Pho Hungs in the Portland metro area in the past, but in reality they should all be viewed from the perspective that each location is really their own restaurant (exemplified by the location on NE 72nd/Sandy that became an entirely different restaurant a couple years ago). And each restaurant can have its respective arcs. The Hung on SE Powell I haven’t visited in probably 4 years, but when I did (about every other week for the course of 2 years) I would get bowls all over the map, with many renditions feeling a bit “smegma-ish”. The last bowl from the SE 82nd location was tepid and milquetoast. I’ve complained about the consistency at the Beaverton location as well, but the last half dozen bowls of soup (over the course of 18 months) have shown this location to deliver honest bowls of pho with solid components featuring flavorful broths with the appropriate amounts of clarity and depth.
Pho Hung Beaverton
13227 SW Canyon Rd # B
Beaverton, OR 97005-4623
(503) 626-2888
Bambuzza is located in a strip mall in Tualatin. There’s also another location on the Waterfront and Seattle (for those keeping score at hon, Seattle is not in Portland).
“Saigon Combination” vermicelli bowl. Mostly flavorless and lacking soul. Kinda like Tualatin.
Tip: stay away from the cha gio. Tiny, with a sparse filling that tasted like raw garlic. Horrible.
Bambuza Vietnam Grill
7628 SW Nyberg St
Tualatin, OR 97062-9427
(503) 692-9800
Lunch in Sherwood @Pho Tuy.
Pho Ty
16068 SW Tualatin Sherwood Rd
Sherwood, OR 97140
(503) 625-1782
I recently enjoyed an hour of relative happiness at the Pearl District’s Metrovino, and these poorly composed, noisy iPhone photos should be considered visual proof of such an incident.
The “Charcuterie of the Day” was duck rilletes. I can’t remember what exactly that fruit dollop was, but I do remember it was tasty.
“Salmon Gravlax Bruschetta” I was expecting…more.
“Tataki of Hawaiian Yellowtail”. With sliced radish and cukes, and a light soy dressing. Refreshing.
This was a damn good burger. Saucy and oozy, sitting on a fluffy, toasted brioche-y bun. The shredded iceberg is a fun touch. For some reason, I’ve regressed to being 8 years old and have had a recent hankering for shredded iceberg lettuce.
A lot of people are talking Metrovino these days, particularly about their sexy modern Enomatic® wine dispensing system that takes up an entire wall behind the bar. I am but a lowland plebeian of boorish fancy, so I know not of such conceits. But the food’s pretty good.
Metrovino Bistro Bar Bottle
1139 NW 11th Ave
Portland, OR 97209-3469
(503) 517-7778
A recent trip to Tigard’s own Taqueria Sanchez confirmed that they’re still delivering excellent tacos on the 99W.
I’ve long been a fan of their tortillas, and the last couple visits have revealed that perhaps they either have changed up their recipe or perhaps changed their process. These tortillas seem to lack a slight bit of “sponginess”. These were still excellent, hand-made tortillas, but they did seem to have more of a “char” to them.
Asada.
The fish is always a crowd pleaser.
Wonderfully crispy pastor.
Full metal jacket taco. At Sanchez, the verde has more heat than its red counterpart. Both combine to cause a fair amount of scalp sweating every time I leave.
Sanchez Taqueria
13050 SW Pacific Hwy
Tigard, OR 97223
Phone: (503) 684-2838
I was recently in Los Angeles for a conference. I decided a much needed respite from listening to a company lie about their software all day involved hitting happy hour at the Roy’s that was a few blocks from the convention center. Lucky for me they had food, drinks, AND a television that was broadcasting that evening’s National Football contest between the Packers of Green Bay (Wisconsin) and the Vikings of Minnesota.
Sliders. Officially “Teppanyaki Grilled Beef Sliders with Chipolte Aioli & Sweet Potato Chips”.
Poke. Officially “Yellow Fin Ahi ‘Poketini’ – Wasabi Aioli, Avocado and Tobiki Caviar”. This was great.
Drinks. Pomegranate Mojito and Hawaiian Martini. Officially very, very gay. But very refreshing nonetheless.
Luckily, I was able to salvage some vestige of my diminishing manhood by watching football while I peed.
I’m not sure why, but after I paid up and was about to leave (you can tell by the sun going down causing all the noise on my iPhone’s camera), some guy brought me this salmon tempura roll “on the house”. Maybe they felt sorry for me for sitting alone and ordering a white, frothy drink with a big ole’ pineapple jutting out from one side, and decided to show some compassion and give me an “amuse douche.” In any regard, it was a fairly nice gesture.
Roy’s mines that fusion territory that approaches gimmicky, but for my first visit I have to say they do it rather well.
Botegga Louie in downtown Los Angeles.
Gazpacho and tagliatelle bolognese.
Gazpacho “stock” being poured onto brunoise vegetables and extra virgin olive oil (the soup is presented deconstructed, and constructed upon serving).
Tagliatelle bolognese
Bottega Louie Restaurant and Gourmet Market
Lunch in the garden edition.
1 delicious bite in.
Above: incredibly noisy snapshot of the biwa ramen with egg, taken with camera phone. The late night counter special is a real deal. Soup: $5 (+ $1 egg add on).
Biwa has really stepped up its ramen game. Deep, dark broth, flavored with roasted onion and specks of coagulated fat. I love what they are doing with their fresh noodles. Curly and toothsome. The egg was beautifully soft-boiled, tempting you to tip each half in order to spill delicious clouds of billowing yolk into the broth.
Very simple (garnished only with chopped green onion), but satisfying. Perfect late night noshing.
biwa
215 SE 9th Ave
Portland, OR 97214
(503) 239-8830
Always a good time. @La Tienda San Francisco
A recent afternoon in North Beach, San Francisco, at Sotto Mare.
I had the good fortune to spend a recent birthday lunch at Andina, Portland’s destination for upscale Peruvian fusion cuisine.
Soon after menus were dropped, we were presented with bread and this trio of salsas. At the far end was a mild, smooth and creamy salsa infused with peanuts, in the middle a vibrant, fruity puree, and at the near end a fiery, intense salsa verde. All were absolutely great, with the heat factor intensifying as you worked from creamy to verde.
PIMIENTO PIQUILLO RELLENO “Piquillo peppers stuffed with cheese, quinoa and Serrano ham”
Pimiento cross-section. A perfect appetizer. Light, refreshing.
ANTICUCHO DE PULPO “Grilled octopus kebob with rocoto and caper chimichurri”
One of the better octopus dishes in recent memory. It was served on top of a delicious, savory, starchy (yuca/cornmeal?) puree—I could have eaten a whole bowl of this stuff.
A LA CHALACA “Sashimi-style fresh fish in an ají Amarillo vinaigrette, served with corn salsa criolla”
Today’s fish featured Ono. The ají Amarillo had just the right level of heat to punch up this raw dish. I could drink the vinaigrette straight up in a shot glass.
AJÍ DE GALLINA “Succulent pulled chicken in an ají Amarillo, peanut, and cream-based sauce served with yellow potatoes, white rice, and Botija olives and hard-boiled egg”"
Comfort food at it’s finest. Portland would be well-served by a food cart dishing out Peruvian home cooking such as this.
CONCHAS A LA PARILLA “Grilled diver scallops with a garlic lime butter sauce and crispy onions”
The scallop was wonderfully grilled, slightly opaque in the center, with a mild sauce accentuated with a bit of soy. The onions could have been a bit more crisply flash-fried.
Andina continues to be one of Portland’s brightest shining stars, with expertly presented, colorful dishes and vibrant flavors churned out with punctual regularity. A true gem.
Andina
1314 NW Glisan St
Portland, OR 97209
503-228-9535
Andina on THE WORLD WIDE WEB
Food Dude’s Review.
PDX Plate.
PortlandFood.org.
Bruce/Wineguyworld has been here.
So has KAB.
I’ve been a big fan of In-n-Out Burger for what seems like my entire life. Since the chain exists only in California (and more recently Nevada and Arizona) many people are surprised when they finally try In-n-Out for the first time and and don’t have a transcendental experience and spontaneously combust in rapturous orgasm, as this is the occurrence commonly related by thousands of over-ebullient keyboard jockeys on the Internet.
Truth is, In-n-Out is still fast food, but it’s damn good fast food, perfectly executed (in terms of fast food) each time. If In-n-Out were a relief pitcher, it would be Mariano Riviera.
Part of the In-n-Out’s charm has to do with the nostalgia factor and the KISS ethos, and the menu is emblematic of a bygone era when straightforward honesty and a nickel would buy you a cup of coffee. Whereas national chains get all gimmicky up in your grill with Angry Whoppers and flatbread melts, In-n-Out coasts along just nicely with its cutter and split-finger fastball in the low-to-mid-nineties.
Recently I found myself driving through central California, on my way to the Bay Area, when I realized that I had been in the Golden State for nearly a day and had not eaten at In-n-Out. It suddenly dawned on me that eating In-n-Out, in this part of the state, in America’s “salad bowl”, would essentially be a materialization of the entire “eat local” ethic. In-n-Out, after all, is regional to a fault—they choose not to expand mainly due to sourcing concerns. One could safely assume that a substantial portion of the chain’s beef and vegetables was raised on the vast acreage of farmland I was driving through at that very moment. Thus, it only made sense for me to take the next exit off of I-5 and take a 40+ mile detour to Fresno.
I was richly rewarded. For many, the Double-Double (with cheese) is what moves them, but for me two plain old Hamburgers (Animal Style, mustard-ketchup-instead) is standard issue.
At under three-and-a-half bucks, it was perfectly assembled, and the results tasted delicious like every other burger I’ve had at In-n-Out in my lifetime. Not orgasmic—just straightforward, honest, and affordable.
As I drove away, I couldn’t help but notice all the other people who decided they wanted fast food burgers for lunch but did not opt for the In-n-Out that was located in the same strip mall.
All these people are complete idiots.
While driving many miles out of the way to eat “local” might seem a bit misguided from a layman’s perspective, I did purchase some figurative carbon offsets by taking a picture of this wind farm as I drove into Oakland. So there.
Jin Wah in Beaverton serves dim sum.
There’s a lot of brisk cart action at Jin Wah. This motion blurred photo implies as such.
Feet. These came from several chickens.
Pork shu mai.
BBQ pork buns.
Shrimp har gow.
Tripe. I guess tripe’s ok. It’s like eating the floor mats to a late model European luxury sedan.
Congee. Much like how my wife thinks of me, I find Chinese-style congee to be a middling bore.
Kai-lan with oyster sauce.
Savory doughnuts. I’m not sure why, but Asians are crazy about this shit.
Shrimp balls topped with braised black mushroom.
A split shot, perched atop plenty of Chinese red vinegar spiked with chili oil.
Turnip cake.
Squid dusted with rice flour, flash fried and stir-fried with onions, scallion, salt, pepper, and chilis. I enjoy their particular rendition of squid.
Jin Wah Restaurant
4021 SW 117th Ave # E
Beaverton, OR
(503) 641-2852
This is simply a serving package from fine instant ramen purveyor Myojo Chukazanmai’s excellent line of (non-fried) noodle soups. The soup in question is garnished with mushrooms, greens, onions, and fanned with slices of lemongrass pork whose recipe can be found here.
I don’t care what the haters say. Instant ramen is special.
(Seasonal Special) The Cubano – Tender roast pork and ham layered with sweet and spicy peppers, onions, Swiss cheese and 1,000 Island dressing. Served grilled on a crusty Bolo Roll.
$7.50 a la carte
Not really a Cubano in the traditional sense, but I would classify it as a gooey, toast-pressed roast pork sandwich with a solid layer of caramelized peppers. There are worse things in this life.