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