Maurice Luncheonette

Once again this year’s Bon Appetit best new restaurants list hits it out of the park. Such an adorable space, fantastic food, and amazingly friendly service. Not to mention that compared to my skewed NYC barometer, the prices were downright cheap. If I lived in Portland I’m afraid I would be here every other day…and it would not be a bad thing.

Carrot, Prune & Pea Greens   
Nora’s Lefse with milk braised pork

Lemon Souffle Pudding Cake

Clyde Common

A quick stop for a mid afternoon drink. On my next trip I hope to actually be able to stay and eat!

Land Speed Record – gin, orange juice, Noilly Prat ambre, lime, Fernet Branca, bitters

Expatriate

Having the 2nd seating at Beast gave me the perfect opportunity to check out Expatriate, Kyle Linden Webster and Naomi Pomeroy’s cocktail spot right across the street.  While the cocktails were fantastic – and yes the blue drink theme continues – I still think about the burmese tea leaf salad.  I could eat that every single day.

Four in Hand – Control Pisco, Aperol, Marolo Chamomille Grappa, Cynar, Foreign palm sugar, fresh grapefruit and lemon

Burmese tea leaf, green cabbage and cherry tomato salad
Hollygrove -Pierre Ferrand 1840 Cognac, Yellow Chartreuse, Fresh Lemon, Foreign Palm Sugar, Fresh Orgeat, Blue Curaçao

Beast

This is definitely the Portland restaurant that I have wanted to visit for the longest time and it did not disappoint.  The ambience was charming – perfect lighting, cozy communal tables, an open kitchen and polished service.  While I know the menu doesn’t change much, for the first time visitor it was a lovely meal and the signature charcuterie was exactly what I was hoping it would be.

Dungeness crab deviled eggs, salmon roe, piparras peppers

Charcuterie
steak tartare, quail egg, toast
foie gras bon-bon, peanut shortbread, sauternes gelee
crispy pork shoulder rillettes
bourbon cured duck breast
seizoen & sage pork sausage
Anderson Ranch rack of lamb chop – mint & green garlic sauce verge, spring raab, mesquite grilled onions, poblano-hazelnut romesco
 Oak leaf lettuces – shaved fennel, candied walnuts, creamy gorgonzola & cider vinaigrette
Selection of artisanal cheeses, prosecco-poached apricot, acadia honey, fried macron almonds, black pepper crackers
Saigon cinnamon pain d’épices, toffee sauce, candied kumquat, malted date ice cream