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About Just out. (Portland, OR) 1983-2013 | View Entire Issue (Oct. 3, 2003)
-V 42 eatingout eatingout eatingout eatingout eatinco ut llngout epiqueerean by Warm, Rustic & Romantic Neighborhood Dining 7742 SE 13th Avenue Reservations 503 • 232 - 6151 _________________ ucKm ^n M ec ; D aly Très, muy romàntica! ’ve discovered rhe perfect cuisine for the hi-, tri- and omni-sexual among us: the “Mediter ranean-inspired” menu. It’s one part Sapphic, one part Roman-warrior-esque, with a flourish of French zest, all in one bite! Adherents to the, ahem, singular note should enjoy it, too. You don’t have to feel guilty for crossing over to the other side when all the categories are swirled into one unbridled and exquisite meal. I 10^2*7 rucül n e ig h b o rh o o d b is t r o LUNCH ¿A 11:30-2:00 Tues. - Sat. ÎOFfti, DINNER 5:00-9:00 Tues. - Sat. CLOSED Sun. & Mon Morning Coffee 7am Lunch 11am - 1:30pm Monday - Friday FULL BAR Open 7 days 5pm 213 SE 12th 503-230-2381 E xperience T h e Flavors o f N ew M exico 1634 S.E. Bybee Blvd. • (503) 235-91 14 For savory Latin fare with a French twist, try: Zinc Bistrot • 500 N.W. 21st Awe. recommend Zinc’s nightly “Soirée (Cocktail Hour," from 5:30 to 7, when all bar selec tions are half-price. The décor is swanky theater hall: blue walls, red lighting, black tables and chairs. Unlike other “light bite” options in town, Zinc’s bar plates are hearty and created with the same care as the dinner menu. Try the “Asparagus and Fresh Taragon Risotto," the “Butter Lettuce and Citrus Salad” with Oregon hazelnuts, the “Q m e of Pommes Frites” and the mouthwatering gnjyere cheese .fondue. I For Italian-style rapas, visit: Breakfast D a ily Starting Soon! D O N T YOU JUST UlTfl CHFE CRAVE A HOME-COOKED MEAL? Using local & organic ingredients All organic produce & sighed potatoes or oid-ttohioned chicken a d * ;iphnfs' O r mavbe a dtliciou» »up. iresh-oaked pie or »arm fruit cri>pV HT.en vou are <!*in$ for authennc home*«v!e. »ioo-cookcd food, come to Mother j . Food like mother -¿seri to make »hen she had time Pizza, Salad, Sandwiches, and Oregon Microbrews sold here Free Delivery (6 0 th -R iv e r, Glisan-Woodstock) Local hormone-free beef burgers In thr heart of do»nto*n Portland Specialty and breakfast items too! "Restaurant of Year" 2000 - PTa-nt::- W, i Local organic beer, wine, & fresh juices Spacious booths for groups and always quick service \m frica'» Top Restaurant B a tta m i' - i Vt’ne Vaptô’ 3701 SE Hawthorne 503 - 231-0901 his may well he the hottest hot spot in Southeast Portland. Just opened in July, Lauro takes its cue mainly from Portugal, with hints of Spain, Morixrco, Greece and Italy. The stnip special 1 sampled was operatic— white bean and pasta with fresh herbs and shaved pecorino on top. Your appetizer list should include the crispy calamari with Portuguese piri piri sauce. Though not cheap, entrees like a Moroccan chicken tangine or pork wirh clams, roasted potatoes and red peppers or linguine with mussels are all worth the indulgence. T "Best Comfort Food" St “Best Lunch Spot" - Chi-eavS A nd for dessert: fyou should eat to good' + Yummy kids menu! 3024 NE Alberta + 503-335-8233 Breakfast: Sat & Sun 8-5 Lunch: M-F 10-5 Supper: Sun-Wed 5-10 Thu-Sat 5-11 G Laura Kitchen • 3377 S.E. Division S t Some lender sol ro.st Delicious homemade soups & bold salads uess what? All the hype about this Laurel- hurst-area sensation is based in delicious reality. Tire wine list is terrific, and the ftxxl is even better. But get ready for tiny, tiny plates and to pay $2 for bread. I’d suggest Tabla for a gounnet snack rather than a full-on meal. We fawned over the pan-roasted salmon with sunchoke purée and grape molasses as well as the mushrixim risotto. If you’re feeling especial ly daring, try the eel with lemon and “mojo riojo.” O h, oh, oh! A nd don’t miss the new kid on the block: Mostly vegetarian/vegan menu Serving fresh panini sandwiches Tabla • 200 N.E. 28th Awe. M o t h e r ’ s Pix Patisserie, 3402 S.E. Division St. hough I’m sure Lauro’s desserts are divine, you might want to indulge your Mediter ranean spirit by traipsing across the street to Pix, and try a piece of “Ambrosia,” a beauti ful truffle filled with rosemary ganache and a port reduction. O r perhaps you’d prefer the “Tart Ménage à Trois,” with almond cream, chocolate ganache and orange vanilla bean crème brûlée. T »
