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out
out
out
eating out
G
TREAT YOURSELF!
W ednesday
S pecial W ine N ight
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D i n n e r 5 : 3 £ 0 r sN;?HT
epiqueerean
by
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dinners
Open 7 nichts
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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