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» febfuary 20,2004
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® 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