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Old School Portland Eateries


Stanich's was worth the trip. My friend gave me some sage advice before I went.
1. Get the "special"
2. Once you pick it up, don't put it down, just keep eating it.

Most of the charm lies in the place itself, which was precisely what I was looking for...felt sports pennants covering the wall, old formica bar and short order grill, claims of the "world's greatest hamburger". The burger's outrageously saucy. You may have to take a shower after eating it, but you'll be happy you did (eat it, that is).

Surprisingly, I may have found another contender for the worst fries in town. They're in a dead heat with McMenamins. Hopefully, you're not going there for the fries.

4915 NE Fremont St, Portland, OR 97213

Mar 02, 2011
blackbirdpie in Metro Portland

Old School Portland Eateries

Thanks again all. We've got a great list going here. Next outing is in a couple of weeks - overwhelmed by good choices. Will report back.

Dec 28, 2010
blackbirdpie in Metro Portland

Old School Portland Eateries

Some great suggestions here, thanks.

We hit up Stanich's last weekend, then bopped over to the Spare Room. Can't believe I grew up here and have never had a Stanich's burger. The Spare Room is so classic, if you haven't been there, go! Old Portland at its best.

I've been meaning to peak into Poor Richard's. Putting it on the list!

We used to go to the Char Burger growing up. What a great location. I dropped in there a year or so ago though and the food was atrocious. Don't remember it being so bad! We used to eat at the Char Burger in Beaverton as well growing up.

And Taste Tickler? I live within blocks but never found a compelling reason to eat there. orezscu do you like their subs?

MichaelG, going to take your suggestion for bar-chatting at the Republic. Chinatown must have something good to eat (besides Ping)!

4915 NE Fremont St, Portland, OR 97213

Taste Tickler
1704 NE 14th Ave, Portland, OR 97212

Poor Richard's Restaurant
3907 NE Broadway St, Portland, OR 97232

Char Burger
745 NW Wa-Na-PA St, Cascade Locks, OR 97014

Dec 08, 2010
blackbirdpie in Metro Portland

Where to buy magret de canard?

Here ya go, California grown:

They don't use corn syrup in their feed, instead cooked corn mash. Good people, great product! Perhaps you can call them and ask if they know of a retailer near you.

Nov 24, 2010
blackbirdpie in Los Angeles Area

Old School Portland Eateries

I'm trying to put together a comprehensive list of old school Portland restaurants to dine at, outside of my go-to favorites...a way to explore Portland's campy joints, wholes in the wall and hidden gems that never get the attention. The list would start something like this:

Saylor's Old Country Kitchen
Susan's Fish-n-chips
Rimsky-korsakoffee House

Farther out is perfectly fine, perhaps a boundary as far as St. John's North and Mt. Scott East..
Requirements would be independently owned and good food. About the good food thing, I want to eat it and like it, not that it has to be on par with Pok Pok and Le Pigeon or anything, but I don't want to waste my money and belly on gross food.

Would love any suggestions!

Nov 11, 2010
blackbirdpie in Metro Portland

Most (Or Oddest) Ice Cream Flavours?

What a great topic!

I had a Manchego Cheese ice cream before, drizzled with quince syrup. Divine.

Le Pigeon restaurant in Portland makes a foie gras ice cream, stuffed into profiteroles that people fight over. I hear Humphry Slocombe makes a version nestled in between two ginger snaps. That actually sounds even better!

I want to make a popcorn ice cream (popped corn steeped in cream, not left in @ churn) with a caramel topping.

Apr 30, 2010
blackbirdpie in General Topics

Best Butcher Shops

Could someone comment on the best butcher shops in Manhattan and outer boroughs. I'm interested in full service counters, ethnic & house-made charcuterie.

May 08, 2009
blackbirdpie in Manhattan

Best Canned Tuna - July 2008

It's poll & troll caught. Surface swimming albacore are younger (adolescent) fish with the lowest mercury levels. Most outfits that make such a claim have mercury reports to back it up. If they can't, be weary as labeling "low mercury", hasn't quite fallen under strict guidelines.

Another brand to try out is American Tuna. It's sold at my local Whole Foods as well as local grocer. They have a cool video on their site showing the poll/troll caught method:

Feb 02, 2009
blackbirdpie in General Topics

Best SF restaurant for a crab feast

Shoot! I was thinking the crab season started mid-Oct. Thanks for your feedback.

Best SF restaurant for a crab feast

I am organizing my best friend's rehearsal dinner in SF for a party of 50 (locals and visitors). I'd like to find a great place to have a crab feast (Oct 24 dinner date), it being a San Francisco quintessential experience. Looking for a restaurant that can:

1. accommodate big party with private room
2. Serve GOOD local Dungeness crab
3. Be somewhat casual
4. Preferably in the city

This may a tall order, but I thought I'd give it a shot. What I'm NOT looking for is a banquet, sterile sort of environment or chain.

Any suggestions?

Please recommend intimate cooking classes

Thanks for all the advice! My friend lives off of CA at Fillmore. He does have transportation, so driving is not an issue. I think weekend classes are a bit more relaxing, so one doesn't have to rush off after work. I was mostly considering a good one day class or short series. My friend already enjoys cooking quite a bit...maybe in the intermediate camp. Open as far as cuisine type goes.

So far, I'm gravitating towards Shuna's and Tante Marie's classes. Another friend recommended Emily Della's First Class Cooking, but after reading about her classes, I'm not sure if I'm convinced (mostly because it looks like a small kitchen and doesn't offer much participation).


Please recommend intimate cooking classes


Could anyone recommend a cooking class for the novice, non-vocational participant in the Bay Area that is intimate, truly helpful and fun? This is a gift for a friend...I don't live in your area, so I'm not up to date on schools that fit this profile. I am not looking for something akin to Sur La Table, where participants sit in folding chairs looking at a cook top reflected by a mirror. Something on the smaller side, with real participation, where the instructor is very knowledgeable and capable of teaching well.


Malay Satay Hut

I loved this place! Ditto on the roti, a must. I can't recall the names of the other dishes we had, but meander through the extensive menu and you won't be disappointed!

Your hidden gems in SW PDX?

I second the Alba rec. It depends how far of a trip in SW you're talking but a few other pix in the slim pix are:

Hakatamon (in Beaverton, adjoining Uwajimaya. Highly rec.)
Yuzu (izakaya restaurant in..Beaverton. Tiny little spot, really nice couple who run it, food is traditional and delicious)
Chennai Masala: a bit of a trek, but worth it. Incredible Indian food (get the ghee dosa)
New York New York Pizza (on Barbur Blvd. not too far from you. Some decent NY style pizza for a fix)
I liked 3 Square when they offered breakfast (they're shrimp and grits was tasty)...but they closed for breakfast. I did hear a rumor that they may open again for Sunday breakfast, which I would try if I were you if it's indeed the case.
SW Downtown:
Carafe: solid French bistro food, great wine list, great service
Murata Restaurant, right next to Carafe (both on Market, S. side, across from Kellar Auditorium)..excellent Japanese food
Higgins (I prefer eating in the bar)
The Heathman (an old standby, great bar and happy hour too)
Pazzo (inventive Italian, skilled chef to pull it off)
Clyde Common (excellent, inventive food and cocktails, great ambience)
Veritable Quandry (love this old restaurant, food is pretty good, at least solid)

SF and LA to Portland.

oh yeah, duh. Also...
Paley's Place (always excellent, service to match)
Clyde Commons @ the Ace Hotel (inventive, delicious food, good ambiance)
Park Kitchen

SF and LA to Portland.

Even if you avoid red meat, Le Pigeon is a must. They offer just as many poultry and fish options. The wait will be long (although they do take reservations for parties of 2 now). If you want to sit at the bar (my favorite place to sit), either go AT 5:00 or go around 7, when the second turn starts, put your name on the list and go grab a drink at Ron Tom's down the st. They'll call your cell when your table's ready.

Pok Pok, also a must.

Ken's Artisan Pizza (yes, it's pizza. But it's very special pizza)
Simpatica (Sunday brunch)
Toro Bravo (Spanish inspired tapas....again, a wait, but worth it)
Lovely Hula Hands (good opportunity to take a stroll down Mississippi st. afterwards)
Pix Patisserie (for after hours dessert. Lovely, quirky little space)
Biwa (Japanese Yakitori & noodle joint)

Best Brunch In Portland

I'd suggest Wong King's Seafood on SE Division at 83rd for an outstanding dim sum brunch. Either get there on the early side (9:30) or the late end as the place is packed.

Simpatica's Sunday brunch is one of the best in town (also plan on a wait, but worth it)

I wouldn't recommend the Doug Fir unless you're drunk (even then, with reservations)

Carlo Petrini disinvited from Ferry Plaza Farmer's Market

Thanks for bringing up some very valid points. Few people understand just how challenging it is to create a viable market for yourself as a recognizably branded cattle rancher (or simply a rancher capable of selling the meat he produces). Clearly, the task of raising the animals is the known part of the equation. The ability (& time) to market and distribute all the meat produced, however, determines the success of the program. Signing up with an operation like NR alleviates this obligation and allows the rancher to put his/her time and resources where they should.

Consider that the typical carcass weight of grass-fed cattle is 700 lbs. 75% of that consists of cuts that are a tough sell without the proper channel of distribution (round, chuck, trim/grind). Now consider a small program that cuts 25 head cattle a week. Those tough sell cuts amount to about 12,500 lbs. It's not hard to sell the the remaining 25% (tenderloin, strip, ribeye, etc), but moving 12,500 lbs. of chuck, grind and trim is a bitch. Joining a program such as NR can truly help alleviate this problem. The ranchers sell the whole animal and NR deals with the sales effort, which they already have in place. Other ranchers who've a direct relationship with, say Chipotle are also a lot better off. They can move this 75% there and sell the remaining 25% to high-end restaurants or retailers.

I'm not posting this on behalf of NR, but I certainly wouldn't knock what they do. I don't often buy their meat because we've got a lot of great quality product raised in the NW. I have worked with a local program here though that I truly believe in. I have a much more profound appreciation for how difficult the whole operation is.