Food & Wine recently named one of Portland’s new restaurants to it’s list of 2017 restaurants of the year. To find out what hotspot made the list, click here.
We are about half way through the month of March, which is Portland’s Dining Month.
What restaurants have you been to already?
Where to next?
More than 120 restaurants are game for this year’s Portland Dining Month: a three-course, $29 meal, offering bargains at some of the priciest steakhouses and modernist stages in town. The best Dining Month deals do more than just cobble together existing, low-priced dishes, shrink the portions, or tack a cookie onto the end to qualify as “multi-course.” Instead, they get creative—using lesser-known cuts and fresh techniques. Beet salads and vanilla panna cotta? Not so much. Beef tongue Spam musubi with cucumber and Chinese hot mustard? Yes, please. Check out our best bets for the month of March.
First course: Pulpo (Spanish octopus) carpaccio, olive, pistachio, sun-dried tomatoes, pimiento and parmesan
Second course: Chorizo-dog with Spanish Chistorra chorizo, smoked honey mustard
Third course: Vegetable rossejat with toasted noodles, mushrooms and seasonal vegetables in a Romesco sauce
To view the rest of Portland Monthly’s picks click here.
By Kelly Clarke 1/23/2017 at 4:34pm Published in the February 2017 issue of Portland Monthly
The Heathman Hotel’s Lobby Tea Court Lounge, with its wood paneling and crystal chandeliers, was long a fusty-wonderful spot for British-leaning dainties and drinks. But when chef Vitaly Paley revamped the grand downtown hotel’s restaurant to launch Headwaters last fall, he also set about lending a distinctly Russian accent to its cobwebby weekend prix fixe tea service, plucking inspiration from his own Belarus childhood.
Nowadays, the once staid chamber is cheered with bright matryoshka-patterned tea towels and towering silver samovars. A squadron of mismatched antique teapots lines the Heathman’s grand staircase. With aplomb, servers pour steaming pots of eight fragrant teas, including the Georgian Caravan blend, a robust homage to classic Russian black teas from Portland’s cult Smith Teamaker. Next up: three-tiered stands groaning with pickled, cured, and baked Eastern treats, and a cavalcade of sweets, including Grandma Paley’s own dynamite sour cream–walnut cake. It all adds up to a rare special-occasion lunch that pleases all comers.
“When I think of English tea, I think of crustless cucumber sandwiches and ladies in bonnets,” muses Paley. “When I think of Russian tea, it’s for everyone.”
For more information:
Russian Tea Experience
Headwaters at the Heathman Hotel
Noon and 2:30 p.m. Saturdays; reservations only
1001 SW Broadway
With a cool and modern vibe, Portland’s Tusk is quickly earning a reputation in the Portland dining world. Located on E. Burnside (across from Heart coffee) the Mediterranean fare is both delicious and creative, and the cocktails and ambiance are equally enjoyable. For reservations, book ahead on their website.
What: Returning for its 13th year, Acadia’s Creole “réveillon” replicates the 18thcentury late night/early morning feast. Four courses, black roux gumbo to smoked bourbon-braised pork cheeks, will be served until the stroke of midnight.
When: 5 p.m.–midnight Saturday, December 31
How Much: $70, reservations suggested
What: Mini restaurant empire-builder Joshua McFadden will serve his regular menu at both restaurants “with a few surprise holiday additions.” Live musicians will shuttle back and forth between the two Southeast spots throughout the night. On New Year’s day, head over to Ava Gene’s for their first-ever brunch, with carbonara, shrimp and grits, and panettone French toast.
When: 5–11 p.m. Saturday, December 31 at both restaurants
How Much: A la carte, reservations suggested
What: You can get a taste of Katy Millard’s classic, seven-course holiday/New Year’s Eve menu (oysters, sparkling cocktails, Bûche de Noël, etc.) for two nights in a row.
When: Friday–Saturday, December 30–31
How Much: $115 (plus $75 for wine pairings from master wine man, Ksandek Podbielski), reservations required
What: New Year’s Eve calls for a “Super Premium Zakuski Experience,” with past favorites like scallop stroganina, Burgundy truffle-shaved dumplings, and caviar. According to folklore, chef-owner Bonnie Morales’s father makes an annual guest appearance dressed as Father Frost and hands out gifts to diners. Vodka. Champagne. Repeat.
When: 4–11 p.m. Saturday, December 31
How Much: A la carte. Reservations suggested, but bar and lounge open for walk-ins.
What: This is a seriously late night NYE bash (for Portland, at least). There will be a three-course Franco-Belgian feast, a vintage movie screening, and an after party with Möet Hennessy—until 2 a.m.!
When: 5 p.m.–2 a.m. Saturday, December 31
How Much: $50
What: Both salami-centric spots tackle seven courses of New Year’s wonder. Steelhead belly crudo with smoked roe and preserved lime cream? Venison leg with pumpkin mash and sour cherry jus? We’re in.
When: 5–10 p.m. Saturday, December 31
How Much: $75, $110 with wine pairing
What: The Argentine grill goes full-bore steakhouse for the holiday, with oysters, steak tartare, Dungeness crab louie, ribeye, spinach salad, and bittersweet chocolate cake. Should you still be working your way through that chocolate cake at midnight, expect free champagne.
When: 5 p.m.–midnight Saturday, December 31
How Much: $90, $130 with wine pairings. Reservations for parties of all sizes.
What: Four words: Free. Midnight. Chocolate. Buffet. Yes, there are 400+ sparkling wines on Pix’s champagne and wine list. But when the ball drops, it’s all the chocolate mousse, cake, meringue, ice cream, truffles, and beer (also chocolate!) you can eat.
When: 2 p.m.–midnight Saturday, December 31
What: The hallowed German foodie fun-park throws a farewell New Year’s celebration (it’s closing for good after 50 years). Help the Rheinlander crew go out in style (wearing lederhosen), watch live music, and take in as much fondue as is humanly possible.
When: 4 p.m.–closing Saturday, December 31
How Much: $49 per person, reservations suggested