36 J
January 23. 2QQ4
eating out
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A day in the lil
of an Epiqueerean
N O R T H W E S T
C U IS IN E
W IT H
T H E
F L A V O R S
O F
IN D O N E S IA
Special " Valentine’s Dinner” Make reservations now
Dinner and Sm all Plates: Wednesday — Sunday
Sunday B runch: 10am - 3pm.
UlTfi CAFE
4741 S E Hawthorne Blvd, Portland, Oregon
Phone: 503.236.2845
R
eaders, I have failed you. My dining adven
tures in the past month did not yield a uni
fying theme. I blame the snow storm— the
city’s handy whipping boy for all manner of
sour moods and slacker behavior at the new
year’s advent. 1 couldn’t park in those ice ruts!
And while, yes, 1 could have taken a bus, I
would have fainted with low blood sugar before
1 reached my destination. Luckily, the ice melt
ed and on one humble Monday I traveled the
city far and wide to dine at these three fine eat
ing establishments.
+ Using local & organic ingredients
S t Honoré Boulangerie •
2335 N.W. Thurman S t
+ All organic produce
+ Mostly vegetarian/vegan menu
SUPERBOWL? WHAT SUPERBOWL?
+ Serving fresh panini sandwiches
Come February 1st to enjoy a Sunday
with good food, a quiet atmosphere,
and absolutely no beer commercials.
+ Delicious homemade soups
& bold salads
open
7
nights a
week
friday, Saturday late
+ Local hormone-free beef burgers
NE 28th & Davis
503-288-3777
+ Specialty and breakfast items too!
D
ashing to work, I stopped off at my new
neighborhood French bakery, which has
been packed since it opened a few months
ago. So big and airy and bright. So tempting to
linger and flirt with the beguiling woman behind
the counter. But 1 had a restaurant profile to write
(see Page 41 ), so 1 departed with what 1 discov
ered to be the most perfectly browned, flaky and
buttery croissant this side of the Seine. Don’t miss
the pain au chocolat or brioche either.
reservations for 6 or more
private dining room available
+ Local organic beer, wine,
& fresh juices
Milo’s City Cafe • 1325 N.E. Broadway
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SM OKED SALMON PATE &
FR ES H H E R B E D M O N TRECH ET C H EV R E
WITH C R A C K E R S & V E G E T A B L E S
RICOTTA T A R T LE T S
C H E E S E & H ER B S T U F F E D V E G E T A B LE R O LLS
CHICKEN SATAY W/ PEANUT DIPPING SA U CE
LEMON TA RTS
HONEY S P IC E CA K ES
S E R V E S 12-16 $ 9 9
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CAFÉ @ 2 7 1 6 NE MARTIN LUTHER KING JR . BLVD.
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y noon, 1 was famished. Admittedly, I didn’t
get much protein for breakfast, and the
sensual buzz from the bakery had long since
faded. So it was off to Irvington neighborhood
establishment Milo’s — the place to go for
omelets. Seeing as how it was lunchtime, my
choice became more complicated. Should 1 go
for the Marianne Benedict (filet mignon and
béarnaise), the Pesto Penne Primavera or a
gigantic Cobh Salad? I decided to carry the
butter theme over into midday with a Monte
Cristo french toast sandwich with ham, turkey
and Swiss. Hey, it’s winter, I need the extra
calories. It was delicious.
Caffe Allora • 509 N.W. Ninth Awe.
I stepped inside this narrow Pearl bistro and
1 was transported to a cosmopolitan European
1 city like, say, Milan— where owner Paulo
Parrilli hails from. Small tables are comfortably
close together, and people linger over their
meals while disco music reigns in the back
ground. Finally, I managed something healthy
for the day: The arugula salad with apples
comes alive with fresh vinegar and coarse black
pepper. The ravioli sampler is incredibly
vibrant and simple; pumpkin, spinach and
porcini mushroom were the evening’s flavors,
all sauteed lightly in— you guessed it— a sage
butter. An unbearably handsome waiter gives
me a knowing look. Perhaps he’s the one Paulo
tells me is gay hut doesn’t know it yet? I’ll send
my friend Jim on a reconnaissance mission and
get hack to you.