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cobpdx's Profile

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June 2015 COTM: DEATH & CO

MmeFleiss...Please Don't Tell (PDT), which is a another famous cocktail bar in NYC, has a cocktail app just like you describe above.

Aug 23, 2015
cobpdx in Home Cooking

Last night in Paris. Have reservations at Bones, but having second thoughts...

Yes, it looks great! I was intrigued by how different the lunch and dinner experiences seem to be. Perhaps we will attempt lunch here, as mangeur suggested below. Thank you for your opinion.

Jun 30, 2015
cobpdx in France

Last night in Paris. Have reservations at Bones, but having second thoughts...

Thank you for the helpful additions/opinions about my list, mangeur, John Talbot, et. al.!

Normally I try to put together the perfect list, but I know that is impossible and I am just hoping to get a nice representation of "mostly" French food.

I *do* want to know if people think I've got a clunker or two in my original list! I realize the rest may be the equivalent of "rearranging the deck chairs."

Jun 30, 2015
cobpdx in France

Last night in Paris. Have reservations at Bones, but having second thoughts...

Thank you, Parnassien!

I hear you on the palate fatigue. I should clarify that we want to do a fair amount of classic French cuisine, but not necessarily exclusively...

We are staying in the 5th, and arriving on a Monday, which is mostly how we ended up with Au Bon Coin for the first night. I will research your other suggestions, however.

Thank you for your advice on NOT winging it. It is usually my preference to plan EVERYTHING and I decided to relax a little this time. I will probably be re-thinking that now, at least for dinners.

Jun 30, 2015
cobpdx in France

Last night in Paris. Have reservations at Bones, but having second thoughts...

We booked a dinner at Bones for our last night, but now that I see it is closing in August for good, I am concerned their heart may not be in it by the time we are there in mid-July.

I would like opinions on whether we should cancel and what might be a suitable substitution.

We are already booked at Au Bon Coin, and Ze Kitchen Galerie. We have 2 additional nights that we decided to "wing" just to stay flexible and hopefully stumble upon something great while exploring.

In general, we would like to stick with more classic French cuisine. This is our first trip to France (from the US - Portland, OR) and we want to get our fill of that which is lacking here at home. Flexible on budget, although we are not packing any real dressy/formal clothes (linen slacks with nice top is the extent of our dressiness this trip), so super high-end may be out due to attire.

I have been on this board and other sites and I have a few things i'm looking at as alternatives (instead of our Bones reservation):
Spring
Chez Denise (although may do lunch here)
Josephine Chez Dumonet
Gare au Gorille

Any other thoughts other than the above spots would also be welcome.

Thanks in advance and I will be reporting back!

Jun 30, 2015
cobpdx in France

Paris By Mouth website - any good?

Thanks for that link!

Jun 16, 2015
cobpdx in France

Paris By Mouth website - any good?

I have been researching our trip to Paris, and have run across a couple of mentions of this website. I like that it breaks things down by arrondissement and by category, but...is it any good?

Are the recommendations on that Paris By Mouth site Chow-worthy, in general?

Thanks in advance.

Jun 16, 2015
cobpdx in France

Zurich on a Sunday night in July

We will have 1 night in Zurich on either end of our hike in the Alps. I have already researched this board and have found some nice options for the first night (which is a Saturday - looking at Caduff's Winleoft or Stef's Freieck).

The problem is our 2nd night, which is the Sunday after our week-long hike. Seems the best restaurants mentioned here are closed. I found the Rheinfelder Bierhaus on Marktgasse and the Zeughauskeller, as recommended by this board. Of the two, the Rheinfelder is probably more appealing.

A bit about us: We may be a large group for the Sunday night (either 4-6 adults and 1 14 year old). So 5-7 people potentially. Focus is on good food. Very flexible on the budget.

1. Thoughts on the Rheinfelder?
2. Any other Sunday night offerings we might check out?

Thanks in advance.

Jun 16, 2015
cobpdx in Europe

NW/Nob Hill restaurant picks

Completely agree that Atuala is your best bet.

Apr 04, 2015
cobpdx in Metro Portland

Any updated Bend recommendations?

Going to Bend (from PDX) mid-May and need 4 dinners. The previous posts are a little old, so I thought I'd see if anything is new.

About us: we will be 4 people going to the Bend area to hike all day, then enjoy a nice evening out. We will be staying in downtown Bend (staying at Hillside Inn B&B) and prefer to walk to/from dinner, up to a mile+ each direction.

Bonus points for a place with great cocktails. Budget flexible. We have been to Zydeco before a couple of years ago, which was fine and we may go again, depending on what other ideas/options are out there.

Have heard good things about Wild Rose…thoughts? Also looked at Ariana, which appears to be upscale…any good? Any of the downtown breweries have good food?

Thanks in advance!

Mar 24, 2015
cobpdx in Pacific Northwest

Nob Hill Area and other Recs

Atuala is great. I would add St. Jack which is also close by. Consider Kachka across the river for unique Russian experience.

Love Little Bird. Not sure why VQ keeps showing up on people's lists, but I must confess I have not been there in years. Maybe someone could enlighten us if they have any recent good things to say.

I don't tend to eat at the food carts, so I can't offer much in that regard.

New Blue Star on NW23rd will be open by the time you arrive.

Keep hearing good things about Maurice and Mediterranean Exploration Company, but I have not yet been.

Mar 18, 2015
cobpdx in Metro Portland

Whats up Portland!

Traveling from where?
Any types of food you would want to avoid (because you can get it in your hometown)?
Approximate age?
Budget?
When is your trip?

Jan 14, 2015
cobpdx in Metro Portland

Viridian Farms change of ownership confirmed

It is not really clear to me whether "handing things over to a neighboring farm" is going to mean that the land is used for the same Viridian products as before. This could be a sale of the property (which was in the family prior to this generation, so maybe not) or a lease of the land (in which case the neighboring farm might use it for their own products). I agree that they have the best padrons, so hopefully at least THAT product lives on...

Help me recreate two cocktails please

Took me a long time to get back to this thread. I actually emailed the establishment for the Paloma Ahumada recipe and they were kind enough to provide it in time for our party. With permission:

Paloma Ahumada
T. Duncan Mitchell (Chapel Tavern, Reno, NV)

0.75 oz Reposada Tequila
0.75 oz Mezcal
0.75 oz grapefruit juice
0.75 oz lime juice
0.75 oz honey syrup
2 dashes Mole Bitters
Mesquite smoked salt for rim

Shake and strain into ice-filled, mesquite salt-rimmed Collins glass. Top with soda and garnish with lime wedge.

Dec 02, 2014
cobpdx in Spirits

Late Lunch early dinner on day before TG in Downtown PDX

Also, Departure and Tasty & Alder

Nov 25, 2014
cobpdx in Metro Portland

Late Lunch early dinner on day before TG in Downtown PDX

Downtown, meaning SW?

If so…

Imperial
Little Bird
Urban Farmer

Nov 25, 2014
cobpdx in Metro Portland

Coming to PDX around Thanksgiving- need place to eat on Wednesday night

Consider Kachka for something fun and ethnic...

Oct 28, 2014
cobpdx in Metro Portland

Perla or Babbo for white truffle season?

Thanks for the responses. I already had the Bar Room at the Modern on my radar (possibly for a lunch), but not for this last night as we really want an italian restaurant, primarily.

I love that people have strong feeling about their opinions, but with that everyone had the same opinion! :-)

We will probably go with Perla at this point to try a new place…a trip report will follow.

Perla or Babbo for white truffle season?

Arriving soon for the NYC marathon and we have decided on an italian meal for our last night (Monday night). We have been to Babbo twice (the last time was 2012 during truffle season). Someone in our party ordered the pappardelle with white truffle, which we all still talk about and which I see is on the menu again this year.

We do like to try new places, of course, so on our last visit we went to Maialino, which we enjoyed very much and this year we are contemplating Perla, but I don't want to have buyer's remorse.

Any thought on whether Perla would hold up to Babbo? Also, have there been any white truffle specials offered at Perla this fall?

We have reservations at both, but I want to decide and release one of the reservations as soon as possible. Thanks in advance.

Oct 25, 2014
cobpdx in Manhattan

Help me recreate two cocktails please

No worries. I think it will be a respectable cocktail regardless, once it is tweaked a bit. But if you ever get the recipe, let me know...

Aug 17, 2014
cobpdx in Spirits

Help me recreate two cocktails please

Well I went ahead and tried it on my own last night.

Started with:
1.5 oz Reposada Tequila
0.5 oz Mezcal
2 oz grapefruit juice
0.5 oz lime juice
3 drops Mole Bitters
Mesquite smoked salt for rim

Forgot the honey (thought I had the ingredients memorized) while I was making it and it definitely needed the sweetness for balance. I will be remaking it with the honey and equal parts tequila to mescal to increase the smokiness factor a bit.

Next attempt will be:
1 oz Reposada Tequila
1 oz Mezcal
2 oz grapefruit juice
0.5 oz lime juice
0.25-0.5 oz honey
3 drops Mole Bitters
Mesquite smoked salt for rim

I'll report back (although remember I don't know what it is SUPPOSED to taste like) and I appreciate any comments, feedback, or recommendations. My party is this Saturday and I need to dial it in!

Aug 17, 2014
cobpdx in Spirits

Help me recreate two cocktails please

I am planning my own Mexican-themed dinner soon and love the sound of the Paloma-like cocktail you described. Any luck duplicating it at home?

Aug 12, 2014
cobpdx in Spirits

"Gourmet" ice cubes

This is great, JMF, thanks! I'm not sure a chainsaw operation is in my future, though. I am just a home cocktail enthusiast who loves clear ice and makes 6 cubes at a time. From my own process (obtained from Camper English's technique), I am familiar with what tempering adds, but I stumbled upon it by accident.

But my cubes do stick together if I get them too close to each other before they dry, so I was envisioning you sticking a bunch of them in a cooler on top of each other and basically reforming your block :-).

I may try some other shapes soon. Just out of curiosity, if I wanted to try my hand at a larger block, what kind of business sells them? I can only think of an ice carving business.

Aug 06, 2014
cobpdx in Spirits

"Gourmet" ice cubes

Thanks, JMF. How do you keep the cubes from sticking to one another when you first cut them off the block? I'm assuming they are a little "wet" at that point unless you are working in a very cold room.

Aug 05, 2014
cobpdx in Spirits

"Gourmet" ice cubes

Seriously! My hands are not small and the cube in my hand looks like it is about 4x4"!

Aug 05, 2014
cobpdx in Spirits

Free Pour Vs. Jigger Method

Word is Jim Meehan is moving to PDX soon. Needless to say, I'm pretty excited (assuming he eventually opens a bar here). His will be a very nice addition to an already pretty good cocktail town.

Aug 04, 2014
cobpdx in Spirits

"Gourmet" ice cubes

And if you are referring to MY photo, ted, that was a 3 oz Manhattan with a 2x2" cube. It does look huge, though...

Aug 04, 2014
cobpdx in Spirits

"Gourmet" ice cubes

How long do they stay frozen with dry ice (i.e. how long does the dry ice last)?

Aug 02, 2014
cobpdx in Spirits

"Gourmet" ice cubes

I love me some large clear ice cubes! I make my own at home because I don't know where I would store 150-200 of them...

Aug 01, 2014
cobpdx in Spirits
1

Free Pour Vs. Jigger Method

Ah, what a read!

First, I applaud you for exploring some version of the craft cocktail movement (such as it exists in your home town).

To distill this thread down a bit (heh heh), the common themes are:

1. You have been confusing strength and volume (I think you have gotten the message on this).

2. You value volume (to a degree) over an actual recipe. This may be due to the fact that you can get 6 drinks for the price of 3 (a bargain!) at some establishments, whereas at others you can only get 3 drinks for the price of 3. But then let's not lose sight of the fact that while you BELIEVE you are drinking only 2-3 martinis per night, in reality you are drinking 4-6 martinis (made in more of the classic methods/proportions/volumes). Just because they are calling it "a" martini does not change that fact. If I went to a bar and ordered "a glass of wine" and they filled a proper (reidel style) red wine glass to the rim, that would equate to much more than a half bottle of wine (in fact it would be almost an ENTIRE bottle of wine - this is not an exaggeration). If I then had "2 glasses" that would almost be 2 full bottles of wine for 1 person. Technically true that I had only "2 glasses", but in reality I would have consumed much, much more. It sounds as though the bar that is now measuring is trying to bring drink VOLUMES (not strengths) back toward a generally accepted norm (based on classic recipes and normal serving sizes). And hopefully their drinks will also be more consistent and balanced.

3. I honor your reasons for not consuming alcohol at home, but if you DID make your own martinis at home, then I think you would understand the value in measuring because you know how you like your martinis and you would want it the same way every time. Measuring accomplishes that. Even if you discovered your perfect martini was 4 oz gin, 1/8 oz vermouth you would actually KNOW that and you could have it the way you like it EVERY time, instead of the Russian Roulette of martinis that you experience when you go out. This is why the rest of us like measuring and hate (I'll speak for myself) free-pouring. I want the drink to taste right (i.e. be well-balanced) every time I order it, not just sometimes. Even when we are talking about drinks with relatively few ingredients, like a classic martini or a manhattan.

4. Although you state that others feel the same way about the bar that has changed to measuring their cocktails, that is likely because they (like you), value #2 above and nothing else matters. This would in part explain why your city is so high on the list of drunkenness, or whatever the statistic was.

Aug 01, 2014
cobpdx in Spirits