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About Just out. (Portland, OR) 1983-2013 | View Entire Issue (Oct. 17, 2003)
4 6 J u s t o u t * October 1 7 .2QÛ3 eatm gout eatingout eating out eatini out eating out eatin gout DECK NOW OPEN! RNM MA( »on . W4G0 w/MASAGO M-F 2pm-4pm Tues-Sat io:3opm-iam . ST New Improved Menu! Sn/»mp kam Regular Hours M-Th ii:3oam -iopm Fri-Sat ii:3oam -io:30pm Sun i2-9:3opm 1337 NE Broadway ¡œ iïk 503.281.6804 www.pdxyuki.com epiqueerean japanese restaurant ¿2.95 A ppetizer M enu iAp.tnese Rrsc«tur*nf KAZUN6K0 DITfl CHFE + Using local & organic ingredients Rolls! a - Mostly vegetarian/vegan menu + Serving fresh panini sandwiches + Local hormone-free beef burgers Sully's Cafe -t Specialty and breakfast items too! -t- Local organic beer, wine, & fresh juices 4 - Spacious booths for groups and always quick service 4- Yummy kids menu! Serving breakfast and lunch all day in downtown Milwaukie Wednesday through Sunday 8:00-2:00 2035 SE Jefferson Street . Milwaukie, Oregon 97222 503.786.0285 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 -~W * castaqna K iO ts y Restaurant & Lounge c a staq n a d in n e r W e d n e s d a y th ro u g h Saturday Featuring American & Med iterranean Cuisine R o s e LUNCH lunc 1 1:30-2:00 Tues. - Sat. Cafe FULL BAR Experience T h e Flavors of New M exico 1634 S.E. Bybee Blvd. • (503) 235-9114 ( 5 0 3 ) 231.7373 c a té ca s ta q n a now open 7 n igh ts a w eek ( 5 0 3 ) 2 3 1 .9 9 5 9 1752 se h a w th o rn e bou levard Wholesome M Higgins Restaurant and Bar • 1239 S.W. Broadway f you haven’t discovered Higgins, well, let me do the honors! How does spinach salad with asparagus, chèvre, persillade and balsamic vinaigrette sound? Or perhaps an open-faced sandwich of house-made pastrami, grilled onions and sharp white cheddar? The Buccatini pasta with artichoke and cardixms, sun-dried tomatoes and feta is an option as well. Need 1 say more? Higgins is the place for a $10 pub meal that tastes like a $60 gourmet supper. Chef Greg Hig gins is an outspoken advocate til regional organ ic fixxJs and supporting smaller farms. And in the kitchen, he is nothing short of an artist. I The Farm Café • 10 S.E. Seventh Ave. ust off a dingier part of Burnside, The Farm is like a diamond in the rough, a boudoir in a field of Porta-Pottys. Dedicated to local and regional texxis— preferably organic— this newish eatery buys direct from growers as much as possible. Maybe cutting out the middleman keeps their prices low? I just know my $12 Orange-Bourbon Salmon with greens and sweet potatoes was quite gixxl. My partner, the vegetarian in the family, recommends the Smoked Garlic and Potato-stuffed Ravioli with gorgonzola. We shared a salad of baby greens with sautéed goat cheese and a delicious Kittle of Oregon Pinot Noir. The Farm’s recipes won’t go down in culinary history, hut it easily quali fies as a wholesome food lover’s destination. J O Photographic Works by Chad Raker t r a t t o r i a Ç enot eca 1222 SW Salmon St 503-227-1655 1 lam-11pm • 7 Days a Week ore and more, I’m worried about where my fexxd came from. Rather than close my eyes at breakfast and think, “What’s really in this sausage link,” I want to hold my head up high and munch organic eggplant grown by a farmer on Sauvie Island. If you, too, want to con tribute to a balanced ecosystem, a vibrant econo my and your own stellar hod with each sustain ably harvested bite, Portland has many opportu nities for you to he Fixxl Righteous/Salmon Nation-y/Colonically Grnscious. Here are only a few examples to get you salivating. Helsing Junction Farm • www.helsingfarmcsa.com A rt Show ing DINNER 5:00-9:00 Tues. - Sat. CLO SED Sun. & Mon. M e g D aly + All organic produce Gcteput -i- Delicious homemade soups & bold salads Adobe by Warm, Rustic & Romantic Neighborhood Dining 7742 SE 13th Avenue Reservations 503 » 232 * 6151 K, this is actually a real farm, no restaurant involved. They are part of a growing trend called Community Supported Agriculture where consumers buy direct from farmers— in this case all organic vegetables, flowers and fniit. We paid monthly installments of $100 starting last June and every week through early October picked up a large k>x of veggies at a drop-off site on Alberta. The weekly newsletter includes recipes for whatever is in the K>x. We’ve made baked fennel, tomatillo salsa, pasta primavera, carrot cake, endless amounts of salad and much more. Helsing Junction is nm by two women— heterosexual, apparently, hut still! Try a C SA next summer; you’ll save money and the earth, and you’ll ear with the seasons like an organic queen!
