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About Just out. (Portland, OR) 1983-2013 | View Entire Issue (March 5, 2004)
3 Q ju s t o u t • march 5. 2004 eatingout eatingout eatingout eatingout eatingout eatingout S e r v in g B r u n c h , L u n c h , & D in n e r castagna epiqueerean f/1 /ÿ *•4 7 T by 3257 S.Ii. Hawthorne blvd. Pordand, OR 97214 wwvv.Calendula~Cafe.com | (503) 235-6800 Wednesday...Saturday cafe castagna 7 nights a week c u staj-iij ¿All ((0A^anic W ine , B e e r , 503.231.7373 and C id er Jine c Veaetaiian 2binitiq Pizza, Salad, Sandwiches, and Oregon Microbrews sold here A 0**4* NW 6 th & I rving • U nion S tation • 503-223-0070 3701 SE Hamrthorne 503 - 231-0901 Already Famous... /• ajos- romantic ciad upscale din tug vrithout spending lots of cash Acoustic Artists classical'jazz-blues S Audition now for our new Available for Privare Parties Open Alic Alights! Restaurant It Lounge 1 he Brothers Grider present Downtown .Cuisine. Will be featuring for the month of March HipChick White For every glass sold, Wulnut Pomeçrunutr Chicken • Ixtmb Kebob Cabernet Wood Fired Pajeas * 3 .0 0 will be donated to Our House of Portland! 503-227-1053 www./cbaportland.com Wj/C/'-flUftct/i _____________________________ P ic k u p a p a r t y O R LET US H E LP YOU PLAN O N E, TH EN RELAX. H o l id a y M e a l s O f f ic e P a r t ie s C o c k t a il P a r t ie s P ic k U p a P a r t y a P arty SM O K E D SALM O N PATE & FRESH H E R B E D M O N T RECH ET CH EV RE W ITH C R A C K E R S & V EG ET A BLES RICOTTA TARTLETS C H E E SE & H ER B STUFFED VEG ETABLE RO LLS CH ICKEN SATAY W/ PEANUT D IP P IN G SAU CE LEMON TARTS HONEY SP IC E CA KES S E R V E S 12-16 $99 C*l/L m U C a f e @ 2 7 1 6 NE M a r t in L u t h e r K in g J r . B l v d . PHONE 5 0 3 . 2 8 8 .4 1 6 9 - FAX 5 0 3 . 2 8 8 .4 1 7 5 haring its kitchen with the more elegant W illiam’s on 12th, Buckman Bistro will please your taste buds without burning a hole in your wallet. A gorgeous antique mahogany bar dominates one end, while huge fishbowl windows overlook passersby out front. Add some mood lighting and a handsome, m enu-saw y waiter with a white apron, and you’ll feel like you’re in a quaint European cafe without the smoke. Buckman’s food emphasizes simplicity and variety. You’ll savor each and every “escargot baked in champagne, garlic, hazelnuts and parsley” before advancing toward your entree. T he restraint in the quantity of ingredients results in dishes with discernible flavors, making it a great choice for those nights when you’d rather forego “rich and saucy” for something more wholesome. S open 7 nights a week friday, Saturday late O viduct P ick U p longtime breakfast favorite of mine, the Utopia Café is a morning and lunchtime « 1 mainstay frequented hy businesspeople, neighbors, couples and those of us who just want to sit down with the latest issue of Just O ut, a good cup of coffee and a side of bacon. O n many mornings, the featured pastry is a blackberry scone that truly reflects the restau rant’s name. Big day ahead of you? Start it off with a Utopia scramble. A howl of oats with brown sugar and hazelnuts and a side of sour dough toast doubles as winter comfort and late- night recovery food. Buckm an Bistro • 213 S.E. 12th Awe. the new sw S almon D V IU | Utopia Café • 3308 S.E. Belmont St. C * (e 1222 owntown may be the heart of Portland, hut its soul is just across the W illamette in the city’s most famous zip code: 97214. Linked to downtown hy four of Portland’s bridges and buttressed hy Hawthorne Boule vard and Belmont Street, this area is known for its alternative culture, a large lesbian popula tion and an East Village-esque night life...OK, so maybe th a t’s an exaggeration, hut here’s what’s not: T he restaurants are fab! Free Delivery ( 60 th*Rivcr, GlisarrWoodstock) L u n c h • D i nne r [ azz . Destination: 97214 J A mazing V egan D e s s e r t s 1752 se hawthorne. portland N o r t h w e s t and C ontinental C uisine M ic h a e l E B a r r e t t NE 28th & Davis 5 0 3 -2 3 8 -3 7 7 7 reservations for 6 or more private dining room available Clarklew is • 1001 S.E. Water Awe. he newest addition to Portland’s list of trendier, spendier eateries, Clarklewis is an offshoot of Ripe and its “family suppers.” Like Ripe, the dishes are unique and sometimes experimental, the ingredients are fresh, and the menu is never the same. Available in small, large and family portions, you can choose from an assortment of starters. Be sure to ask for the “fritto of the day.” The pasta dish I tried was spelt noodles with guanciale pork and wine sauce. T he flavor was heavy and sophisticated, yet somehow reminiscent of home cookin’. The pan-roasted yellowtail fish with stewed artichokes and meyer lemon salsa tasted like spring. A t Clarklewis, rich and saucy is defi nitely on the menu: The “pork shoulder braised with prunes and balsamic” is fit for a king.. .make that a queen. T
