•*
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