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Langbaan

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You should go to Langbaan. I will get much wordier about it momentarily, but that really is the long and short of it. We recently headed there for the first time after their move from SE Portland to NW, and were totally wowed. The food, the ambience, the service, and the wine pairings were all truly top-notch. You should go to Langbaan.

Getting In

As mentioned earlier, Langbaan just moved locations to a larger space in NW. They share the space with Phuket Cafe, who operates out of the interior and exterior during the week, but cedes the indoors to Langbaan on the weekends. They only do two seatings each day of the weekend, so plan ahead!

The Space

The decor of the new location is spot on. With exposed wooden beams and a gorgeous accent wallpaper, it somehow walks that fine line between hip and refined. The space is small enough to be cozy, but large enough not to feel crowded, and the open kitchen provides that warm feeling of really being cooked for.

The Food

The tasting menu has a simple and elegant concept: exploring different regions of Thailand’s cuisine with seasonal ingredients and the chef’s creativity. When we dined there recently, the focus was on the cuisine of Isaan in Northeastern Thailand, involving fun ferments, spicy chilis, and coconut cream. The food was all incredible, and at the end of the night when our server asked us, ‘What was the favorite of the night?” we proceeded to name basically every dish on the menu.

The Drinks

In addition to the tasting menu, we did have the wine pairings. They were wonderfully chosen, supporting and complementing the food perfectly. I often feel that tasting menus in the Northwest choose mostly reds regardless of the food, which can be frustrating. This one, by contrast, was almost entirely whites and a rose, which worked so well with the food.

The Service

One final note to mention was the phenomenal service. There were 3 folks working front of house that night, and all three were personable, knowledgeable, and went above and beyond to make our evening great. Thanks team!

Have you been to Langbaan yet? WHAT ARE YOU WAITING FOR? Check them out Here for their current menu and to make reservations.

Tercet

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Hot Spot of the Week is wonderful prix fixe dining experience, Tercet. If you ever had the pleasure of dining at Roe, you will have a bit of an idea of the stunning presentations and delicately balanced flavors that you can expect at the re-opened and re-imagined Tercet. After our recent dinner here, I can definitely say it’s a contender for the year’s best meal.

One of the stand-out aspects of Tercet is the general experience. There is almost a speakeasy vibe to the manner of entry. Through the building, up some back stairs, and into a dimly lit parlor. Enhancing that feeling, you are greeted at the door with an aperitif to sip while your table is prepared. Once seated in the cozy space, the tables all have full view of the open kitchen, allowing guests to watch the magic happen.

At the time of our visit, the menu at Tercet had 7 courses on offer, presented simply on a card as ‘Egg’ or ‘Salmon’. This did not count the several ‘snacks’ that were little bonus bites at the beginning and end of the meal. The meal opened with one of our favorite of these snacks – fresh oysters two ways. I wish I remembered the exact details of preparations, but suffice it to say that one was chilled, bright, briny, and crisp and the other was warm, rich, and buttery, topped with caviar.

There were too many delicious bites of the evening to talk about them all, but I’ll tell you quickly about two of them. The ‘Morel’ course was one of the best of the night. The wild foraged Oregon morels were grilled so they had a smoky similarity to a skirt steak. Served with hollandaise, and some green onion crepes for wrapping, this was like a crazy delicious taco meets Benedict and I was smitten with it.

Another favorite of mine was the final dessert course of the night ‘Fromage Blanc’. This took the form of little wedges of breaded, rather savory, cheesecakes, paired with shaved rhubarb, and a bright fruity granita. It was one of those food experiences where I thought to myself, “Wow- these ingredients can be used in this way!”

One of my favorite things about Tercet is their use of seasonal, local, and foraged ingredients. And they change their menu seasonally as well, so re-visiting often is a great plan. I, for one, cannot wait to try out their next menu! You can check out their menu and make reservations Here.

Have you been to Tercet? What were your favorite dishes?

Ripe Cooperative

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Hot Spot of the Week this week is OHSODELICIOUS market and bistro Ripe Cooperative. Naomi Pomeroy recently opened this adorable spot in the former location of epic dining destination Beast, and may I say I’m smitten?

We headed over to Ripe Cooperative for a ladies lunch recently. We were a little worried that there might be a long wait due to the small size plus the buzzworthy-ness, but they were actually able to get us in right away! They have a handful of small bistro tables indoors, plus covered and heated patio spots outside, so you are covered (haha) whatever your mood.

Upon walking in, the first things we noticed were the lovely wine selection and the smell of fresh focaccia. In addition to the bistro, Ripe Cooperative is also a marketplace. You can stop in and grab a well-curated bottle or a selection of delicious dishes to bring to your next dinner party. If you show up with Spinach and Dungeness Crab dip or Beet Pickled Deviled Eggs, I promise you will be everyone’s new best friend.

Once we were done ogling the 4 different focaccia varieties, we settled in and ordered a bottle of bubbles and some oysters to start. They had two different types of oysters, so we opted for a half dozen – 3 of each. They were super fresh and served with a champagne mignonette, the perfect pairing for the bubbles in our glasses.

Next, we moved on to lunch proper. As I mentioned, there were 4 focaccia options and they all sounded amazing. We ended up opting for the pesto, red onion, and gruyere. It was PERFECT. It was fluffy, with a wonderful bottom crust, and just the right amount of richness. We also tried out the chicories salad, which was tossed with walnuts, pancetta, parmesan, and aged balsamic. Delicious. The true star of lunch however, was the Dungeness Crab Roll. It was easily and by far the best crab roll I have ever had the pleasure to enjoy. With all of the rest of the food, I was grateful that we had split it 3 ways, but someday soon I will return to hog one all to myself.

I am not overstating it by saying that I am newly obsessed. For one, I cannot wait to return for another dining experience. But I also really can’t wait to try out all of their market options. This is going to be one of my new ‘go to’ spots, for sure.

Have you been over to try Ripe Cooperative yet? What was your favorite thing on the menu? Let us know in the comments! If you have not been, I highly recommend checking them out Here.

Kann

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This week we are featuring a truly unique hot spot experience with Kann Winter Kitchen. This winter, American Express and Resy teamed up with some amazing chefs around the nation to create pop-up restaurants located in yurt clusters. Luckily, we got one in Portland and the chosen chef was none other than Gregory Gourdet, who created a memorable and transporting menu of traditional and creative takes on Haitian cuisine.

The Yurts

Kann Winter Village is the perfect description for what we walked into. The cluster of quaint and cozy yurts, complete with pine boughs and twinkly lights, delighted us immediately. The yurts are heated and outfitted with spare utensils, plus a lazy Susan so that the wonderful staff can safely deliver your food while remaining properly distanced.

The Food

Our first course of the evening was a Ripe Plantain and Squash salad. Full disclosure, I thought this sounded like the least exciting part of the menu. I was SO wrong. I have no idea what the chefs did to make that squash easily the most tender and delicious I have ever tasted, but I certainly want to. There were also wilted greens that were outstanding, bright pops of tart pomegranate, and plantains two ways. I think of salads as being often mundane, but this was a fully conceptualized and balanced vegetable side, and I adored every bite.

Our second course there was a split. For the omnivore menu, a Twice-Cooked Pork Belly and for the pescatarians, a shrimp Creole. Both were delicious, but the tender, crispy, rich, and spicy pork belly had our hearts. Third course was the Soup Joumou, which had a bone-in chicken drumstick for the omnis that was absent in the pescatarian. This soup was incredibly hearty, and could have acted as a filling meal in itself.

As an extra treat to ourselves we did add on the 1/2 Peking duck, which arrived next. We were already starting to feel quite full at this point, so we just had a little taste and took the rest home for an epic leftovers feast the following day. What a taste it was! The duck was meltingly tender and the sauce was highly spiced and complex. It was served with plantain crepes, Haitian cornmeal, and spicy pikliz. Again, I could have eaten an entire meal of just this and been pleased as punch.

Next, we had another division. Braised Beef Short Ribs with Habanero and Thyme for the omnivores and an Epis Marinated Sea Bass for the pescatarians. Once more, while both were lovely dishes, I have to side with the omnivores on this one. I LOVE short ribs and would say I may eat them more regularly than most. These were some of the best I have ever enjoyed. And mind you, at this point I was stuffed, and yet I could not resist eating a slightly excessive amount of these delectable creations.

Finally, somewhat bursting at the seams, we enjoyed dessert. A lovely Upside Down Banana Cake, topped with warm coconut cream and with a caramelized burnt crust. I’m not quite sure how I managed to find the room, but I finished every bite. As a bonus treat (did we need more?) we added a bottle of the first of the wines from the pairings (our favorite!) a pinot noir rose bubbles. We finished every drop of that one too.

If you also would like to make it to Kann, check out more info Here. Where should we go next? Let us know in the comments!

Prix Fixe Menus

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Portland is a city for foodies. That is certainly no exception when it comes to fine dining. While our fine dining is served up a bit differently than you might find in New York or L.A., the food quality is just as high. In fact, we would argue that because you can show up in jeans and a t-shirt, our fine dining is even better. We have personally tried each of these restaurants, so if your favorite isn’t on the list, let us know in case we haven’t been yet! In no particular order here are our top 5 favorite prix fixe menus in the city!

Castagna

Chef Justin Woodward knows good food. He thoughtfully changes his menu with the seasons to make sure the flavors on your plate arrive at their peak freshness. His plating is also a work of art, with bright colors and thoughtful placements, he truly understands how to make the plate sing. This progressive restaurant is sure to leave you wowed.

Langbaan

Chef Earl Ninsom has created something so unique and loved here in Portland that you absolutely must try it. He turns classic Thai dishes into a stunning fine dining experience. With local and fresh ingredients from the Pacific Northwest mixed with traditional Thai flavors, prepare to be amazed by how he can make these ingredients shine.

Roe

Chef John Conlin provided us with the best seafood restaurant in Portland. He uses the freshest seafood you can find from all around the world and creates masterpieces using Japanese and French techniques. Tucked upstairs in a quiet mezzanine, this restaurant truly offers an unexpected experience.

  • 515 SW Broadway #100
  • Website and Sample Menu
  • $68 for the tasting menu or $138 for the chef’s menu.

Nodoguru

Chef Ryan Roadhouse brings us his take on the Japanese Omakase. He approaches each menu with creativity and innovation giving each month a different theme. He has an innate ability to make even the simplest of flavors elegantly elevated.

Farm Spirit

Chefs Aaron Adams and Scott Winegard don’t need to rely on animal products to amaze you. Their entirely plant-based menu is sure to wow, from the stunning platings to the variety of flavors and textures they employ. Prepare to have your mind changed about what vegan can be.

Did we miss your favorite prix fixe menu in Portland? Let us know in the comments so we can be sure to check it out!