Portland Restaurant Message Boards and Blogs
This is a GoogleReader-style collection of message boards and blog posts focused on Portland restaurants. By default, I've auto-selected a handful for you, but you can select which feeds to view. Hold [CTRL] while clicking to select multiple options at one time, then click Apply.
Dim Sum at Wong's King(PortlandFood) |
I suspect that places like Ocean City and others upping their game, while Wong's slipping, has cut into their business. This is good evidence, though, that Wong's still has game. -------------------- |
Nicholas Restaurant(PortlandFood) |
Yeah, Arabian Breeze definitely had more items. The best thing about it was the sajh bread, basically a giant flour tortilla (though I believe it's leavened) or thin pita. All made to order. The flavors on most of their stuff just wasn't that good. I actually think Nicholas isn't among the better places either, except with their meats. They started a wonderful trend and set a great bar for others to live up to, but they've long since been surpassed. -------------------- |
Lucky Labrador on N. Killingsworth(PortlandFood) |
That's it. |
Grüner Restaurant(PortlandFood) |
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Pie(PortlandFood) |
You SO rock, Vrunka! How creative. I hope you win the contest! Best regards, Amanda |
St. Paddy’s at Home: Your Stove, Guinness, and You(Portland Mercury) |
My plan for St. Patrick’s Day? I think I’m going to stay home, crank open a bottle of Jameson, put on a Pogues record, paint myself green, and go from there. Likely I’ll wind up attempting to lure leprechauns from my neighbor’s hedgerow at 3 am by bellowing “Dirty Old Town” at the top of my lungs. You know, just like last year. |
Review: Toro Bravo(PortlandFoodAndDrink) |
Toro Bravo has become a benchmark. Whenever I eat somewhere else and the experience is not stellar, I say, “Darn, I could have spent the same money and had a fantastic meal at Toro Bravo.” |
Foodie Survival Kit(PortlandFoodAndDrink) |
How about “insufferable prig”? That would probably cover a lot of bases. |
Grüner Restaurant(PortlandFood) |
The word Schnitzel actually means cutlet or escallop. Wiener Schnitzel may only be prepared with veal, it is a law. There are many other Schnitzel preparations using various meats with pork being a very popular and cost effective substitute. Cutlets from a pork top round are more commonly used for schnitzel and even from the shoulder. Porkloin also used, tenderloin just the spendiest. |
50 Plates(PortlandFood) |
Five of us back here recently. Much improved in all respects. First, our waitress, Kristin - very familiar with the menu and wine, friendly, observant, attentive, pleasant. This is in stark contrast to my last visit. The wine service this time was much better - if I nitpick, my only complaint was that she didn't come by often enough to fill glasses that were dry and her pouring technique wasted some wine on the table. That being said, 100% better than in October 2008. |