» february 6.2004
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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
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dinner
Owners i hef Edgar Stocker
and Eileen Stocker
Invite you to Come,
Relax, and hnjoy!
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....
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
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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
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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!
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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