|Arlene Schnitzer Concert Hall|
Stop number two on my Northwest tour with the BF was lovely, Portland, Oregon. Up until our visit, our only perceptions of Portland were those stemming from the hit television show, Portlandia. Fully expecting a plethora of hipsters, mustaches and bicycles, we made the 2.5 hour drive south from Seattle.
If there's one thing to know about me, it's that I do my research. Not only is my day job research-centric, I also try to research restaurants and places of interest before embarking on any travels. A staple of Portland's food scene is its assortment of food carts. Unlike your typical food trucks that may roam a city's streets, Portland's food carts are refurbished trailers that are permanently set up in various areas of the city.
|Portland Food Carts|
|Nong's Khao Man Gai|
|Khao Man Gai|
|Little Bird Bistro: Cheese Plate|
|Little Bird Bistro: Le Pigeon Burger|
The BF and I both ordered fried chicken biscuits. His was the "Reggie" which featured fried chicken, cheddar, bacon and gravy. Mine was similar (the "Chatfield") but had apple butter instead of gravy. They had me at apple butter. We were both brave and tackled the sandwiches mouth first, no utensils needed. I was in heaven with every morsel of tender biscuit and buttery bacon. The chicken was perfectly fried, not greasy, and extremely juicy. We also got to wash down those biscuit sandwiches with Portland's well-known coffee company, Stumptown Coffee Roasters. This was the BF's favorite meal of the trip!
|Pine State Biscuits: The Reggie (fried chicken, cheese, bacon, gravy)|
|Pine State Biscuits: The Chatfield (fried chicken, cheese, bacon, apple butter). Note: not shown to scale|
|Voodoo Doughnut: Triple Chocolate Penetration, Old Dirty Bastard, Dirt Doughnut, Maple Bacon |
Our last dinner of the trip was at an Italian restaurant whose chef was nominated two years in a row in the James Beard Best Chef Northwest category. Chef Cathy Whims crafts a daily-changing menu of antipasti, pizzas, pastas and large plates. I loved how each menu was printed that day and showcased what was fresh and local.
|Nostrana: Pig heart, pancetta, mixed greens|
|Nostrana: Homemade Goat Cheese Stuffed Papardelle, Smoked Salmon, Capers, Beets|
|Nostrana: Salumi Pizza (Calabrese Salami, Tomato, Provolone, House Mozzarella, Oregano, Honey, Peppers)|
|Mother's Bistro: Pork Apple Sausage and Cheddar Cheese Scramble|
|Mother's Bistro: Breakfast Nachos (Red Potatoes, Bacon, Caramelized Onion, Cream, Cheddar Cheese, Green Onions)|
Since we were in what I'd like to think is the craft brewery capital of the world, we had to hit up some local breweries. First up was Bridgeport Brewery, Portland's oldest craft brewery and creator of the Bridgeport IPA, one of our favorite beers. The brewpub is beautiful and features exposed brick and steel, which hint at its roots in the former industrial area of Portland. We enjoyed a couple of pints here over an appetizer of freshly baked pretzels and dips.
|Bridgeport Brewery : Baked Pretzels, Blue Heron Pale Ale & Kingpin Double Red Ale|
|Deschutes Chainbreaker White IPA|
|Widmer Brothers Brewing Facility|
|Widmer Brothers: Hefeweizen & Nelson Imperial IPA|
|The Horse Brass Pub|
|The Horse Brass Pub|
|Edgefield Winery Tasting Menu|
What are you favorite restaurants or breweries to hit up when you're in Portland?
Nong's Khao Man Gai
Little Bird Bistro
Pine State Biscuits
Horse Brass Pub