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About Just out. (Portland, OR) 1983-2013 | View Entire Issue (Nov. 5, 2004)
36 jU « t M it - nnvnnhnr ^ ?flfH out out out eating out G TREAT YOURSELF! W ednesday S pecial W ine N ight I e n i e s C afe D i n n e r 5 : 3 £ 0 r sN;?HT epiqueerean by . .... ..... .X - V'! Itef4! ■L'. V i->-' > ,i p: dinners Open 7 nichts mmm§ 4 m ■ S u n day-T h u rsday 5:30-9:00pm Fru la s-S a tu rd a y 5 :3 0 -10:00pm kitchen Feeling saucy? rt > he right sauce can make an otherwise mediocre dish taste fabulous. Chefs are increasingly daring in this regard, which makes eating out even more fun and adventurous! A ura’s vanilla, M eriw ether’s lemon crème fraiche and Café Dacx’s tom ato saffron herb sauté still linger happily in the memory of my palate. W hy n o t add them to yours? 1230 nw hoy t I portland 5 0 3 -2 4 1 -8 8 0 0 T w w w .Jratelluu cin a.com Aura Restaurant and Lounge • 1022 W. Burnside St. \ ^ I f S>L ooking more like a nightclub or a really cool aquarium than a restaurant, this split- level, ultra-trendy bistro seems refreshingly out of place in Portland. T he food is the real reason to come to Aura. Its cheese fondue sauce could rival that of the great Horst Mager, hut toss the toasted French bread aside; you’re better off dipping the herh-infused house bread, also fantastic on its own. For your main course, you can’r go wrong with the Vietnamese braised veal shanks, nothing short of a work of art. Petite veal shanks braised in sirachi, mirin, cilantro and vanilla scented broth, atop a sweet potato-vanilla bean puree, taste even better rhan they sound. The shanks are tender, gener ous and exploding with flavor. L and serving net so typical bar fare and cocktail* 2411 SE Belmont Portland 503.232.4458 www.wildabandon.cityserach.com - 'Á Casual Dining Piano Lounge Game Room Open 4:00 Daily cD u f i n § CAFE & ESPRESSO BAR Meriwether's Restaurant • 2601 N.W. Vaughn St. ortland can stop lamenting the loss of L’Auherge. Meriwether’s now txxupies this newly renovated space in the shadows of Montgomery Park. If you like outdoor dining, the large secluded garden features a covered fire pit to keep you and your friends warm on these chilly autumn evenings. For dinner, start off with roasted mushrixim ravioli. Plump and firm, yet silky on the palate, the raviolis find their perfect complement among pancetta, lemon crème fraîche and delicate caramelized onions. Beef lovers won’t want to miss the grilled tenderloin, dripping with rich truffle jus, hut even the bur gers are great! Choose from ground chuck, turkey, fresh salmon or portabello mushroom. P Votai the R e st B r e a k fa st in Vancouver / '" N nini limi li too! • S pfcim O m iii in s • E sprisso • G ourmii S\ i \ ds • H omi M\m S oups & M ori Cm wí<xiiAA&t&tA<£m (m to*VANeovm í (3601737-990? • H rs : T-S at M ichael E B arrett 1 20 N W Third Avenue, Portland, OR 97209 • (503) 224-3285 • www.hobospdx.com / S un 9 a M-2 pm P a r k in g V a lid a te d S m a rt P a rk D a v is & Front FO R A G R E A T S T E A K , L O O K FOR THE REVOLVING STEAK SIGN EXCEPT IN BEAVERTON, WHERE THE CITY WOULDN’T LET US HAVE ONE f k i „ "Sèn* . ’,ng a ll °ffom u ies since i 946 s Don f eal ouf all alone! Try the Just Friends Voice Personals on page 4 3 , or submit your own tJUr revolving steak sign has become a ja ^ n a r k m Portland. A sign of quality. Where you know you can get a great we couldn t get that same nner at a fair price. Ui m we’re not that hard to find. sign in Beaverton. But 50-word ad for free right now at OLD C 0 ÜWTRY gTCHEH home o f the 72 oz. steak 105th & SE Stark • 503-252-4171 - Beaverton-Hillsdale Hwy at Griffith Dr. - 503-644-1492 w w w .ju sto u t.co m ! Caffè Dacx • 1937 N.W. 23rd Place f your restaurant preference du jour calls for quaint, head to Café Dacx. T he simply deco rated blue and white interior is reminiscent of a Greek Orthodox chapel, hut the menu is eccentric and cosmopolitan. Seafood plates are Dacx’s specialty. The catch of the day, usually a white fish, raises the eyebrows with its tomato saffron herb sauté. Sea scallops topped with a roasted red pepper lemon caper sauce go bril liantly with a Lebanese-inspired toasted pine nut pilaf. Hints of cinnamon, cardamom and allspice punctuate this dish with an exclama tion point of approval. Regardless of your entree choice, be sure to start off with the crab torza. This pizzadike delicacy consists of a crispy tortilla crust covered with pesto cream, cheese, fresh basil, tomato and Dungeness crab. I
