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About Just out. (Portland, OR) 1983-2013 | View Entire Issue (Feb. 20, 2004)
36 » febfuary 20,2004 eatìngout eatingout eatingout eatingout eatingout eatingout ® S U .R A B A Y A N O R T H W E S T C U I S I N E W I T H T H E F L A V O R S OF I N D O N E S I A Sunday Brunch: 10am - 3pm. Dinner and Small Plates: Wednesday — Sunday Rijstafel: 7pm, March 10 & 24. Reservations required. 4741 SE Hawthorne Blvd, Portland, Oregon &• Tile Portairuxitll Club Lounge N Lounbavd (603) m -JbTf\ s Lunch: llarrrläOpn Tue$-fr* Dinner: Hptrr8prn Tue$-Sun fri-Sai Cl ?pnr) Lounge: T E A W E R R ESTAD K AN T « Phone: 503.236.2845 s ' LO U NGE by castaqna ?atr)-^:30Q«T) daily ¿ ¿ 7 y $ Mama's BbQSauce TOGO! P in t 15.90 Q uart »10.00 dinner Owner* Chef Edgar Stocker and Eileen Stocker Will be featuring Im ile you to Come. Relax, an d Enjoy! for the month of March Banquet facilities available f o i » t/a o n V a le n tin e s D ay, S a L . F e b r u a r y 14 S t e a k S ’ lo b s le r S i 4 . SO per p e n e n castagna Wednesday...Saturday café castagna 7 nights a week — - —- —- .......................i © «P© f l Acoustic Artists O u r House of Portland! cla<sual>ja;->hiues -------- .... . ;T ^ 7 iì^iMÉ>ifiii Mirri' mïj .. ^ Audition now ^ VI open 7 nights a week i f friday, Saturday late tor our neu Open Mu Sights! •I I N E 2 8 th & Davis Restaurant & Lounge l he Brothers Grider present Downtown Cuisine. Lo v e ly Hula H a n d s • 9 3 8 N . C o o k S t. Walnut Pomegranate Chicken • / amb kebab Cabernet Wood Find Pc.; as 5 0 3 -2 3 8 -3 7 7 7 A reservations for 6 or more 1222 sw S almon soi 227 less www./vhapnrrlaml.com private dining room available c h ic k s DELIVERIES V CORPORATE CA TE R IN G /»VAILABLt e Li WINE — Caring tor l’eople With AIDS ast m onth 1 attended DK PDX’s latest gig at Holocene, and, my, how 1 wished I could he a lady on one of those hois’ arms. In my ■ i fantasy, my gender-bending suitor would wine, dine and romance me in all my favorite femme ways. T he seduction would begin at a restaurant that accentuates a femme’s best qual ities: sensuality, beauty and a dash of fiery spice. Here were a few places at the top of my list. nsconced in a cozy house on busy Broadway, 5 Sweet Basil is sweet indeed. The candlelit liv ing rcxmi atmosphere is oh-so-conducive for deepx meaningful kxiks between lovers. But do force yourself to rake in the exquisitely prepared creations like Fresh Wrapped, a salad roll with basil, mint, tofu and peanut sauce. The Pad Kee Mao marries wide rice ntxxlles with egg, onion, chili and the signature sweet basil, plus tofu or the meat of your choice. Or perhaps your lovely would like the Lovely Ginger with mushrooms and beef. Custom fit your spice from “very' mild” to “extremely wild.” Me? 1 go both ways. the new * 3 .0 0 will be donated to Sweet, lovely and wild S w e e t Basil • 3 1 3 5 N .E . B ro a d w a y Already Famous . For every glass sold, M eg D aly s0i.231.7i7i 1732 sc hawihorne. portland 830.1 V E San d y Blvd. aero« m< i Ih* Grotto 503-230-5211 HipChick White epiqueerean rt\-F 6:30/»m - 6:30pm S at ÔAm - 6:30pm 4 4 f N K illingsw orth ( 5 0 3 ) 2 Ô 6 - 4 Ô 4 7 Porti a nd www.ourhouseofportland.orji ike a giant cube of M AG ’s “Lustering” lip stick, Lovely Hula Hands’ bright pink house beckons to lovers with panache. Inside, it’s as if a Hawaiian chef from the 1950s nx)k up residence in your granny’s old Portland home. T he fexx:! is incongruous with the setting, hut th a t’s not a had thing. Start with either the salt- and pepper-battered calamari or okra with a cucumber yogurt sauce. If you’re veggie, try the C uban pumpkin rice with tom ato coconut sauce and fried plantains. My salmon was a hit dry, bur the menu recently changed to feature red snapper in a veracruzana sauce, served over grilled polenta with lime chili green beans. A nd for afterward, really get the hot lava flowing with the Makers Mark chocolate molten cake. S erving B runch , L unch , & D inner Ods^C 'm P ick U p v 3257 S.E. Hawthorne bhd. Portland, OR 97214 www.Calendula-Cafe.com | (503) 235-6800 ¿ A l l 't& su ja n ic W i n e . B e e r , a nd C ider A mazing V egan D e s s e r t s ^ J in e c V e q e ia n a n îfjin in q ‘ T lS THE SEASON TO ENJOY YOUR FRIENDS AND FAMILY. P ick u p a p a r t y OR LET US 1 HELP YOU PLAN ONE, THEN RELAX. H oliday M eals O ffice P arties C ocktail P arties P ick U p a P arty AQ a X c A a 4 ^ a P arty 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 C afe @ 2 7 1 6 NE M a r tin L uther k in g J r . B lvd . PHONE 5 0 3 .2 8 8 .4 1 6 9 - FAX 5 0 3 .2 8 8 .4 1 7 5 W ild A b a n d o n R e s ta u ra n t & R e d V e lv e t Lo u n g e • 2 4 1 1 S .E . B e lm o n t S t. his gay-owned Southeast establishment rules the roost when it comes to luxurious kitsch. It’s sort of a cross between a diner, a boudoir and an upscale steakhouse. Start with the baked brie with caramelized apples, cranberries and pecans. The small house salad is enormous and delicious, topped with feta dressing. I considered the New York Pepper Steak hut ultimately opted for the Saffron Risotto with prawns, green peas and sun-dried tomatoes. My partner made quick work of the Ziti Ziti, a sinful baked pasta dish with three cheeses, scallops, spinach and portobello mushrooms. Stuffed as we were, we couldn’t say no to the apple cranberry cobbler with cardamom ice cream, which landed me squarely on cloud nine! T
