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About Just out. (Portland, OR) 1983-2013 | View Entire Issue (Oct. 1, 2004)
3 6 i “ * * M i l » ûctübei 1 .2QQ4 eatlngout eatingout eatingout eatingout eatingout eatingout FOR A GREAT STEAK, LOOK FOR THE REVOLVING STEAK SIGN castaqna EXCEPT IN BEAVERTON, tp ° . ^ . .. L, , V r 'N * , * ,v castagna wednculay...Saturday café castagna 7 nights a week dinner 503.231.7373 1752 sc hawthorne. portlancl :. *, •,* , , :> C ' V f - ' J*» . »Iteli I WOULDN’T LET US HAVE ONE 1 *»>_ . t . - 5 ervin8 all sin d ’ Our revolving steak sign has become a Uuidmark tn Portland. A sign o f quality. Where you know you can get a great steak fef dinner at a fair price. Unfortunately, we couldn t get that same sign in Beaverton. But honestly we’re not that hard to find. S d /fte** h o m e o f the 72 oz. stea k CA FE & ESPRESSO BAR and lunch too! Weekend guests? O LI COUNTRY KITCHEN cDu!iir§ " Best , ^ Breakfast in Vancouver A [j *946. 105th & SE Stark • 503-252-4171 - Beaverton-Hillsdale Hwy at Griffith Dr. - 503-644-1492 Voted the 1 1 e p i N q I u I O e O e P r e * a n A mm our out-of-town friends are coming to Portland for the first time. What to do.7 Where to go? No visitor can gain an appreciation for the grandeur of Stump- town without experiencing our local cuisine. Portland remains one of Americas hest-kept culinary secrets with its array of eclectic eater ies and (thankfully) paucity of chain restau rants. I tixik my sister, visiting from Las Vegas, on a fixxj tour of Portland recently. The follow ing is a portion of our itinerary, listed here in chronological order: Y Navarre • 10 N.E. 28th Ave. ortland is weird and quirky, so why not start out with Navarre, where quirkiness is sec ondary only to the superiority of its kitchen’s creations. Simple and quite uninspiring at first glance, Navarre’s stacks of canning jars, fresh vegetables and other ingredients not so strategi cally placed on tables, ledges and even comers of the flcxir give it the feel of a work-in-progress country kitchen. Your menu arrives with a fat marker for you to check off your ftxxJ order. You even have to write in the specials yourself. The chef’s daring creativity pays off at the first bite. A peach cucumber basil salad caught us by com plete surprise and was a highlight of the experi ence. The steamed mussels were cooked to per fection in a delicate broth that did not compro mise their natural flavor, as many broths do. The “bird” of the day was chicken smothered in thick almond gravy that left us wonderfully satiated and anxious to return. P ■mi • S pi cial O melettes • E spresso • G ourmet S alads • H omemade S oups & M ori C orner or M ain & M c L ouchiin • V ancouver 1360) 737*9907 » EI rs : T-S at ? am -3 pm / S un 9AM*2rw (U^ji & Wine Down on 28th • 126 N.E. 28th Ave. A ll luU J Q > _l CD .. %C FRESH C REA TIV E MENUS 0¿ —■> IN Y O U R HOME OR B U S IN E S S X < P IC N IC S C O C K T A IL PARTIES O PBtO t ^ LÜ W E D D IN G S BUFFETS is z FO RM AL D IN N E R S BOXED LUNCHES dçtck u> cr LÜ z CD CXJ ust a few steps from Navarre sits one of Portland’s most romantic spots. Wine Down is perfect for a date or an outing with friends. Dimly lit, cozy and warmed by a fireplace, this is truly a place to wind down, enjoy a glass of wine and peck at a fnjit and cheese plate. O n a cold night, the hazelnut pesto baked brie is a great accompaniment to a glass of red wine. T he best seats in the house are the leather chairs near the fireplace. The radiating heat enhances the romantic mtxxl and invites relaxation, and it will open your glass of red to maximum enjoyment. Kids eat for $ 11 Tr™, New seasonal menu Mostly vegetarian options me aiber+a Portland or q w i 3 o iq 503.335-5133 • • • • • H omemade soups S pecialty sandwiches C lassic salads S easonal menus B eer a wine • F abulous brunch • F riendly service • F resh S eafood 407 NW 17 th @ F landers 503.916.1676 W W W .E P IC U R E C U ST O M C O O K IN G .C O M L A R G E PATIO Park Kitchen • 4 2 2 N.W. Eighth Ave. ark Kitchen boasts a trendy look and feel worthy of Pearl District chic with an out-of- the-ordinary hninch menu meant to impress. Filling and unique, the bacon and ched- dar comhread pudding is definitely a favorite. The chutney-like tomato jam that adorns the top is slightly tart arid a mandatory complemenr to the egg and bacon axtked inside crumbly comhread. Commeal waffles topped with fresh fruit and crème fraiche are a great alternative for a sweet tooth. Sides are included: Don’t miss out on the thick, cmnchy latkes. P
