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About Just out. (Portland, OR) 1983-2013 | View Entire Issue (Feb. 6, 2004)
» february 6.2004 eatingout eatingout eatingout T E eatingout A M E R eatingout eatingout ' R E S T A U R A N T tít I O D N G E Open Daily Lunch t í am to $ pm Owner. ii m t o t V lm castaqna is Outnisytn Roo» l *. n%\u •em tnnatut * f He I aien t ine'% u*,‘ M ° v*T I MW 4 Í' I <ity> jf ù* jj r v epiqueereait ▼ v tW-rfitt«- - J u y n i and m w * SM M». H. *|Mt fcuwVMUMi. NM* :■ L,A**n t ip fit* <■*;+• ▼ Sat< «4HM iMMdMaM Mtd si»«« ►*te IV li W mm » at I/ ia / H i m Jrurarm .V o * dinner Owners i hef Edgar Stocker and Eileen Stocker Invite you to Come, Relax, and hnjoy! u .... Banquet facilities available castagna Wednesday...Saturday vaie castagna 7 nights a week J o in Vs on V a len tin e $ D a y, S at.. F e b r u a r y 14 s ,* a k * l o i t e r S.14.SO filer person 5 0X 231. 73 73 1732 sc Hawthorne. Portland 8 . 1 0 3 N R R a n d v B l v d . a e ro « » from t h . G ro tto 5 0 3 - 2 S 8 - 5 2 1 1 <3 m ^ A B > A y A N O R T H W E S T C U IS IN E W IT H THE 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 Small Plates: Wednesday — Sunday Rijstafel: 7pm, Feb. 11 & 18. Reservations required. UITR CRFE 47 41 S E H a w th o r n e B lv d , P o rtla n d , O r e g o n M arrakesh • 1201 N.IN. 21 st Awe. P h o n e : 5 0 3 .2 3 6 .2 8 4 5 Using local & organic ingredients + All organic produce Mostly vegetarian/vegan menu Special Valentine's Day Menu Serving fresh panini sandwiches Delicious homemade soups & bold salads Reservations Available Local hormone-free beef burgers Specialty and breakfast items too! Local organic beer, wine, & fresh juices Spacious booths for groups and always quick service tu esd ay—thursday l l : 3 0 a m - 9 : 3 0 p m • friday & Saturday l l : 3 0 a m - 1 0 : 3 0 p m • closed daily from 3 - 5 : 3 0 p m 4 1 0 0 S.E. D I V I S I O N (5 0 3 ) 2 3 3 -6 9 5 0 DELIVERIES •f Yummy kids menu! e C O R P O R A TE C A TE R IN G A V A IL A B L E ___ 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 fl\-P 6 : 3 0 *m - 6 : 3 0 pm Sxr 0 />m - 6 : 3 0 t>m 441 N klLLINGSWORTH (503) Z&6-4&47 COFFEE PLANT serving Stumptnwn Coffee ♦ fresh baked pastries daily sandwiches and snacks ♦ free wireless internet Mention this ad and get two for one P ick U p a P arty ‘T lS TH E SEASON TO EN JO Y YO U R F R IE N D S A N D F A M IL Y . P ick u p a p a r t y O R L E T 'JS H ELP YO U PLAN O N E , TH E N RELAX. H o l i d a y M e a l s O f f i c e P a r t i e s C o c k t a i l P a r t i e s P ick U p a P a r t y SMOKED SALMON PATE & FRESH HERBED MONTRECHET CHEVRE WITH CRACKERS & VEGETABLES RICOTTA TARTLETS CHEESE & HERB STUFFED VEGETABLE ROLLS CHICKEN SATAY W/ PEANUT DIPPING SAUCE LEMON TARTS HONEY SPICE CAKES SERVES 12-16 $99 m he quantity of Portland’s African restau rants is small, hut the few we have focus on the authenticity of their fare, offering restaurantgoers a touch of culture— and maybe a geography lesson— about a vast conti nent with unique culinary temptations. Two such establishments particularly await your inquisitive mind and empty stomach. J- CAFÉ @ 2 7 1 6 NE MARTIN LUTHER KING JR. BLVD. PHONE 5 0 3 .2 8 8 . 4 1 6 9 - FAX 5 0 3 .2 8 8 . 4 1 7 5 ickets! Money! Passports! We’re going to Marrakesh. Actually, you don’t need a pass port, just a Portland Streetcar ticket and $17.50 to experience an authentic North African feast. Sitting on a beanbag under a sultanate tent, you’ll find yourself licking the savory drippings of honey, saffron, almonds and braised meat from your fingertips— literally. (As in the restaurants and homes across Morocco, there is no flatware in sight.) Your personal ban quet begins with aromatic lentil soup to warm the tummy. The subtle sweetness of the B’stilla Royale, a kind of chicken puff pastry appetizer, will catch your taste buds by pleasant surprise, hut your epicurean adventure piques with the main course. 1 recommend the lamb with egg plant, served simmering in tomato sauce. It’s your lucky day if the special includes apricots. Sit back and enjoy the ambiance over a glass of rich mint tea and tip the traditionally clad serv er generously— or at least give him a wink when he moistens your hands with sweetly scented orange blossom water! T Horn of Africa • 3939 N.E. M artin Luther King Jr. Bhrd. oving across the continent to East Africa requires but a short journey across the river to Northeast Portland, where Horn of Africa presents the palate with delicacies from its namesake. Start off with a samhusa, a seasoned pastry with meat or lentils, curiously similar in name, appearance and taste to an Indian sarnosa. Try a deep-fried bajiya, similar to a latke hut made of ground split peas, gar banzo beans and herbs. Saffron rice and bid- deena (sponge bread) are staple gastronomic accouterments to a variety of meat and vege tarian specialties. Choose beef, chicken, lamb or beans and receive a simple hut tasty collec tion of spices and marinations that comple ments the zesty aroma that drew you through the front door in the first place. Paprika, onions and garlic infuse themselves into most dishes, and an alternative preparation for the lamb or chicken is homestyle curry. Unlike yel lowish curries of India, African curry is greener in appearance, subtler in taste and milder to the tongue, albeit a touch oilier. Inclined to introduce an African touch to your home kitchens repertoire? Horn of Africa also boasts its own mini-grocery featuring many of the spices, herbs and other transoceanic goodies found on the restaurant’s menu. M
