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Alloro Wine Bar, Bandon Oregon

Alloro Wine Bar & Restaurant is likely the nicest place to eat in Bandon and I think they work hard to serve quality food in a nice atmosphere. When we arrived for our 9pm reservation however, we were pretty happy to sit in a hallway booth out of the main dining area that was occupied by two inebriated and unnecessarily loud groups of Golfers. I suppose Bandon Dunes, a world-class golf resort is a boon to this small beachside community but, well, I hate shouting over dinner to have a conversation! If our server is correct about the frequency of this type of atmosphere, I may recommend getting there earlier in the evening, before wine kicks these types into overdrive.

Our server was gracious enough but went pretty blank when we asked for a wine recommendation based on our food choices. “Something middle of the road” was not the specific advice we were seeking. Our eventual choice of a Willamette Valley Pinot Noir was a bit pale but did service our food reasonably well.

We shared a nice appetizer of Zucchini Blossoms Stuffed with Oregon shrimp, prawn and basil, deep fried with saffron-lemon aioli and then Abby’s Greens, a salad of Local organic greens, beet vinaigrette, blueberries, goat cheese, and balsamic onions. Of the two the salad was much better balanced though we wished that we could have had more than one tiny balsamic onion on the plate.

Our choices of Maple Leaf Farms duck breast, cranberry-cherry salsa, wild rice, farro and hazelnut pilaf, and green beans and Ravioli of Herb-roasted pork, beet greens, hand-dipped ricotta, local lobster mushrooms, in a butter sauce were both very finely prepared and savory. But our ravioli shared a common trait with the squash-blossom appetizer which was an awkward balance that tended to heaviness. Fortunately for us, we had asked for lemon slices to be served with our water and we discovered that by simply adding a small squeeze of lemon juice to both dishes, the small amount of acicity improved the balance of both these dishes to elevate them from ok to really great!

Our desserts of Cannoli with fruit and a chocolate gelato with coconut and macadamia nuts were both excellent!

Overall the prices were reasonable for the quality of food served and we were happy to have sampled the fare of this small boutique eatery. We would go back, probably a little earlier next time. And for the style of service and what they seem to be trying to do there, it seemed a bit out-of-place to have to doctor our plates at the table to really bring out the flavors of this otherwise well-prepared food!

Jul 29, 2013
GoldGod in Pacific Northwest

Southern Salmon Croquettes: Tips and Secrets?

Funny, also one of my childhood favs and also, mi amiga doesn't particularly care for them either. But I recently blogged about them here...
http://garydawsondesigns.com/blog/?s=...
with pictures and recipe!
Brings back some real good memories...

Jun 28, 2013
GoldGod in Home Cooking

How We Rediscovered Meatloaf

Paul Prudhomme's Cajun meatloaf with Very Hot sauce from his "Lousiana Kitchen" cookbook is our household favorite and despite how much I make there's rarely much leftover.

Mar 17, 2012
GoldGod in Features

Downtown Portland, OR

Locked into downtown PDX for tonight and tomorrow eve. Prefer excellent food without the "fluff"...like when they "fluffed" my baked potato in that steak house in the Benson last time. Fresh, thoughtful, and well prepared, not pretentious are our preferences. Isn't there an Asian place with a good reputation near the Benson? Treat for my daughter and I...Thanks!

Nov 07, 2007
GoldGod in Pacific Northwest

Near Old Town Albuquerque?

Looking for suggestions for well prepared and fresh food near old town Albuquerque. Not particular as to style but prefer organic options if available. THANKS in advance!
G

May 19, 2007
GoldGod in Southwest