4 6 J u s t o u t * October 1 7 .2QÛ3
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DECK NOW OPEN!
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w/MASAGO
M-F 2pm-4pm
Tues-Sat io:3opm-iam
. ST
New
Improved
Menu!
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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!