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About Just out. (Portland, OR) 1983-2013 | View Entire Issue (June 17, 2011)
•* 4 6 * JUNE 17. 2011 I C ■ I W W W .JU S TO U T.C O M D ianne Appiedate 1 1 Ò n.n.s. 23 Years Experience Comprehensive Dental Care Low Radiation Digital X-Rays Excellent Customer Service Vino P arad iso ’s Tim othy N ishim oto pairs the finer things in life Monday-Thursday 8:00 a.m. to 5:00 p.m. In-Office Whitening I n terest-Free Pay men t Plan 48-40 SE 3 lhh Avenue ♦ 503 775-9500 - ♦ www.drdianneapplegate.coni letir^d Air Forte^MSC Call today ond find out your options NMLS8139S . Red ■ Robert@RedHillsMortaage.com Hills www.RHFinaniiar.net Mortgage RH Fmonooi is noi a lox tonsulhng firm Pleost see] hunt 6 Gather T reasures F o r The H om e fr S ou l The New York Times may have called Vino Paradiso “Portland’s swankiest wine bar,” but owner Timothy Nishimoto says you don’t have to consider yourself swanky to enjoy a glass of wine at his establish ment. “People tell us all the time that we’re kind of like a neighborhood bar,” he says. Originally from Eos Angeles, Nishimo to, 46, moved to Portland in 1992. Af ter working at several local restaurants and as wine steward at Nature’s, he bought the space for his bar and bistro, formerly a wine bar called Vigne, in 2005. He changed the interior and the focus, mak ing his place “less elitist [with] more food, more friendly, more approachable in a lot o f ways,” he says. Despite the stigma, wine need not be a snooty interest, according to Nishimoto. Newcomers should not fear. “I don’t think any question is too elementary. It’s fun, we [the staff o f Vino Paradiso] enjoy talking about wine.” As far as individual tastes go, he comments, “It doesn’t have to be expen sive or fancy ... If you like it, it’s good.” Vino Paradiso has appeared in The New York Times and Sunset magazine and has earned Wine Spectators “Award o f Excel lence’’ five years in a row. The bar offers approximately 35 wines by the glass and 175 in the cellar. Nishimoto is a certified Sommelier by the Court of Master Som meliers, one of two internationally recog nized associations. And although the term is associated with wine, the sommelier cer tification also includes knowledge of beer, spirits and cigars, he notes. When not seeking out new wines or busy managing the restaurant, Nishimo to sings and plays percussion with Pink Martini. His biggest passion right now, he says, is K ■ NNE TH _ [jjj] “W h e n e v e r I h a v e th e c h a n c e to in vo lve w in e a n d fo o d a n d m u sic, th a t’s th e u ltim a te g o a l. T h a t’s th e u ltim a te e v e n in g ... a n d th a t’s w h y I lo ve d o in g w h a t I d o .” -TIMOTHY NISHIMOTO wine and food pairings: “I’m striving con stantly to find epiphanies with wine and food.” For Nishimoto, it’s all about com plement— from food and wine to music and setting. “Whenever I have the chance to involve wine and food and music, that’s the ulti mate goal,” he says. “That’s the ultimate evening... and that’s why I love doing what Id o .” — K ira L esley Shandong cuisine o f n o rth e rn ch in a Sit like a Rock Star... On Now... Our 13th Anniversary Sale! “Like us” on Facebook for our Super-Sales on One-of-A-Kind Treasures we need to move fast! fresh in g r e d ie n t s ^ r e p a r è J daily • a n ew look at classic dishes Interior Design Consulting Available IN T H E PEA R L ~ N O T PEA RL PR IC ES! C u s t o m O r d e r e d F u r n it u r e in yo ur h o m e in as l i t t l e as 4 w e e k s ; y 29 ^0 Portland or y f m 1302 NYV Hoyt St., Portland • 503-227-3400 • huntgather.com *™TPngpor (landcor J 1 » 50>387. o << i open daily 11-2 50 lu n e h ¿4-9:30 dinner happy hour specials /j-<s
