According to John, “We are going for a quick build-out and hope to be open in a month. We are going to do brunch 7 days a week, and after the dust settles we are going to open in the evenings with a burger focused menu.”

If anyone can make the space work, John is the guy. I look forward to seeing what he can do. John is planning to specialize in food not normally found in Portland breakfast places. As you may remember, he had quite a bit of experience with brunches, while cooking at Simpatica.

THE THREE BEST NEW RESTAURANTS OF 2009 ARE:

• Laurelhurst Market – double the votes of anyone else. 3155 E Burnside St., Portland.
• Beaker & Flask – it looks like the long wait for Kevin to open this restaurant was well worth the time. Our review. 727 SE Washington St., Portland
• Metrovino – part wine bar, part upscale restaurant, it has given new life to the old D.F. space in the Pearl District. 1139 NW 11th Ave, Portland

My Choice: Beaker & Flask. I don’t get why Laurelhurst is so popular, but I am definitely in the minority.

• Toro Bravo – with double the votes of anyone else, this restaurant is obviously loved by many. My review. 120 NE Russell St., Portland
• Paley’s Place – a Portland classic, this restaurant still is on just about every “Top Ten” list for Portland. My review. 1204 NW 21st Ave., Portland
• Pok Pok – our love will never fade. Star of Thai street food, Pok Pok has been given positive reviews by almost every major food publication in the US. My review. 3226 SE Division St., Portland
• Nostrana – in spite of service issues of the years, this approachable Italian restaurant remains a top destination. My review. 1401 SE Morrison St., Portland
• Andina - one of my first choices for dinner with friends because of the food, wine and the lively, classy atmosphere. My review. 1314 NW Glisan St., Portland

My vote: You’ll have to wait for my Restaurant of the Year

The Liberty Village restaurant proposes its modern bathrooms become one of the “101 places to have sex before you die.”

Mildred’s has always elicited a certain response. One customer, who didn’t want to be named, remembers going to a wedding at the eatery’s old location and seeing a copy of the Kama Sutra in the bathroom.

“They invite it,” said the customer.

This time, the invitation is explicit. On its website, Mildred’s asks: “Have you given any thought to moving beyond the bedroom?

“Check out Mildred’s Sexy Bathrooms throughout the weekend of Big Love. You get the picture.”

So many things to say here… cold entrées, melted desserts, missing staff members, restroom cleaning… I’m just going to stop, and let you read more by clicking here.

Just because it’s Friday, here is a picture that is slightly related, of a men’s restroom at Sofitel, a five-star hotel in Queenstown, New Zealand. I’m stretching here, but this is related to a food blog because… er… everyone who eats eventually has to go.

yeah... um... no.

Call it pork in a petri dish — a technique to turn pig stem cells into strips of meat that scientists say could one day offer a green alternative to raising livestock, help alleviate world hunger, and save some pigs their bacon.

Dutch scientists have been growing pork in the laboratory since 2006, and while they admit they haven’t gotten the texture quite right or even tasted the engineered meat, they say the technology promises to have widespread implications for our food supply.

“If we took the stem cells from one pig and multiplied it by a factor of a million, we would need one million fewer pigs to get the same amount of meat,” said Mark Post, a biologist at Maastricht University involved in the In-vitro Meat Consortium, a network of publicly funded Dutch research institutions that is carrying out the experiments.

At the end of the article:

“As long as it’s cheap enough and has been proven to be scientifically valid, I can’t see any reason people wouldn’t eat it,” said Stig Omholt, a genetics expert at the University of Life Sciences in Norway. “If you look at the sausages and other things people are willing to eat these days, this should not be a big problem.”

Wait. What! There’s something wrong with sausage?!

This is an interesting read. You can do just that by clicking here.

They sat down with the embattled C.E.O. for a conversation that included a discussion about his past behavior, and how he has made changes in his life to prevent future mistakes. Some choice quotes:

He couldn’t “embarrass the company,” he told me. “I have to grow up”—he is fifty-six. “I can’t have affairs with women. One of the things that happened was you have more money and you have more opportunities for such things. And those are sort of off-limits. You can’t do that. Think of Mark Sanford, in South Carolina.”

His vows of discretion apparently allow for a great deal of latitude. He talks openly about his fixations and eccentricities—most of them, anyway. (“I am not going to talk about my sex life,” he told me, without my having asked him to.) His blend of guile and guilelessness is peculiar. “I no longer drink alcohol around journalists,” he said. He worries that he reveals too much. He can’t help but speak his mind, out of which spring confounding ideas and conventionally irreconcilable contradictions. The man who has perhaps done as much as anyone to bring the natural-foods movement from the crunchy fringe into the mainstream is also a vocal libertarian, an orthodox free-marketer, an admirer of Milton Friedman, Ronald Reagan, and Ayn Rand. In the 2008 Presidential election, he voted for Bob Barr—Ron Paul wasn’t on the ballot.

Read more

FOOD TREND IN DESPERATE NEED OF RETIREMENT

1. Bacon – by overwhelming majority
2. Pork Belly – wow, people are really over bacon
3. Foams – a very distant 3rd

My vote: I’m a bit tired of bacon myself

THE NEXT BIG FOOD TREND WILL BE:

1. Comfort Foods, home type meals in restaurants
2. Food Carts
3. Korean Food

My vote: Comfort foods

IF I WON THE LOTTERY, HERE’S WHERE I’D EAT IN PORTLAND

1. Paley’s Place – 1204 NW 21st Ave, Portland. By a landslide
2. Genoa – 2832 SE Belmont St., Portland. I don’t think the new Genoa is all that expensive. (review upcoming)
3. Beast - 5425 NE 30th Ave., Portland. See comment above.
4. El Gaucho – 319 SE Broadway, Portland.

My vote: Paley’s Place

While I imagine FoodDay and MIX will continue in her absence, Martha Holmberg is highly respected by the freelance writing community, and I’m sorry to hear she’s moving on.

She will be leaving the Oregonian on February 19th, and after taking some time off, she plans to join Watershed Communications, where she will act as an editorial director/building a content division. She will continue to consult on MIX.

[timeline edited after Martha's comment]

Holden's Closed

Holden’s Bistro at 524 NW 14th has closed. Notice on the door says that landlord has taken back the building, holds all possessions for nonpayment of rent.

Known for it’s wall of flickering candles, Holden’s was a little oasis away from the madness of the street. I’m sure it will be missed  by many.

Next month is Carlyle’s seventh anniversary.  February also marks the end of our current  lease.  Both milestones are significant in that they factor into my decision to announce that Carlyle will serve it’s last meal on Sunday, February 14^th.

I would like to express my sincere gratitude to the many loyal customers, employees, and friends who have made Carlyle special. Though saddened by the closing, I ’m comforted by  wonderful memories, ,and the opportunity to have worked with some very talented people.

I hope that over  the next two weeks you’ll make a point of joining us for dinner or a drink. In addition to some recent menu changes,  Chef Martin will be presenting a special prix fixe dinner , offered on both  February 13^th and 14^th , to celebrate Valentine’s Day, and to serve as our farewell.

On a personal note, my heartfelt thanks to Carlyle’s  past and current staff, some of which have been with us from the beginning. Their talent, dedication, and humor has made for a rich and rewarding experience for which I will always be grateful. I would also like to acknowledge the many local vendors who’s fine products and excellent  service have become synonymous with a raised bar in Portland dining.

Lastly, I’d like to extend an invitation to all former Carlyle employees to join us for a drink (or two) at 10:00 pm on the 14^th. I look forward to seeing you.

Thank you for seven years.

Sincerely,

Bruce Goldberg,

Carlyle

Portland Farmers Market is pleased to announce the opening of two new farmers’ market locations for the 2010 season.  Beginning this summer, we will launch farmers’ markets at both Pioneer Courthouse Square and NW 23rd Avenue.  We are excited for the opportunity to provide Portland residents with increased access to farm-fresh produce from local farmers along with baked goods, meats, eggs, cheeses, seafood, flowers and more from our region’s many fine producers.

When Portland Farmers Market at PSU opens this season on Saturday, March 20th (the first day of Spring), shoppers will discover some changes.  The Saturday PSU Market footprint will double in size and will now stretch from SW Montgomery Street to SW Hall Street.  The expansion of our Saturday PSU Market location will allow for better foot traffic flow and hopefully make for an even more enjoyable shopping experience.

Portland Farmers Market aims to build a strong regional food system by ensuring that every city resident has access to high quality, nutritious, locally grown and produced food and appreciates its value in strengthening our local economy. We are three huge steps closer to realizing that goal by expanding our Saturday PSU market and opening these two new locations in two of the most vibrant, visited areas of the city.

More than 450 farmers and food artisans have applied to become vendors at Portland Farmers Market’s six farmers’ market locations for the 2010 season. It is certain to be another exceptional season and we would like to thank all of our dedicated shoppers for supporting our local farmers and food producers.

Here is some more specific information:

Portland’s Living Room Will Become Portland’s Kitchen and Dining Room

Starting the first day of summer, the Rose City’s living room will transform into Portland Farmers Market at Pioneer Courthouse Square, made possible by Portland’s own Alpha Broadcasting. Every Monday from June 21 to October 25, 2010, more than 32 local farmers and food artisans will take root in the heart of downtown Portland from 10 a.m. to 2 p.m. The more than 26,000 people passing by the Square every Monday will be able enjoy lunch and shop for dinner for 19 consecutive weeks.

“The Square is recognized as the most visited site in Oregon’s most visited city and the ideal community gathering place. It’s the perfect location for a farmers market!” added Forsthoefel.

Location, Location, Location: NW 23rd Avenue

Noted as one of the prime retail locations in the city, Portland Farmers Market will also open the Portland Farmers Market at NW 23rd Avenue, on the northwest corner of NW 23rd Avenue and NW Savier Street in a lot generously donated by Con-way Inc. Portland Farmers Market is currently working with the NW Portland community to determine the ideal day and time for this new market. Neighborhood residents will find the bounty of the region right at their doorsteps from June through September.

Forsthoefel shared, “The support and enthusiasm we have received from the NW community has been tremendous. We are delighted to collaborate with Con-way Inc. in order to bring fresh food to this vibrant area of NW Portland that clearly values the importance of supporting local farmers and food artisans.”

The new locations add to Portland Farmers Market’s three other weekly locations:

• Portland Farmers Market – Wednesday at Shemanski Park, located in the South Park Blocks between SW Park and Salmon
• Portland Farmers Market – Sunday at King Elementary School
• Portland Farmers Market – Thursday at Hinson Church (formerly called Eastbank).

Pix: Carmen Miranda

BEST DESSERT STOP IN PORTLAND

No surprises here:

1. Pix – by a landslide. Several locations
2. Papa Haydn – several locations. Fun Fact! Haydn was spelled seven different ways in the survey.
3. Nostrana – distant 3rd. 1401 SE Morrison St., Portland.

My vote: Ten01. I tend to like more interesting, out of the box desserts. I really don’t like Papa Haydn.

BEST SERVICE

1. Paley’s Place – 1204 NW 21st Ave, Portland.
2. Toro Bravo – 120 NE Russell St., Portland.
3. Wildwood - 1221 NW 21st Ave, Portland.

My vote: Andina

WORST SERVICE IN WHAT IS OTHERWISE A GOOD RESTAURANT

1. Clyde Common – 1014 SW Stark St., Portland. My service experiences here have generally been fine.
2. Nostrana – 1401 SE Morrison St., Portland. I really agree with this one. Why can’t they get it right!
3. Bluehour - 250 NW 13th Ave, Portland. I am surprised, though I have to say, on my last visit I was sitting in a spot where I could hear the employees and the bartender ripping on each other. It wasn’t comfortable.

My vote: Nostrana

BEST PLACE FOR A DISCREET AFFAIR – An easy guide to tracking down your spouse

1. The Driftwood Room in the Mallory Hotel - 729 SW 15th Ave, Portland.
2. Carlyle - 1632 NW Thurman St, Portland.
3. The Gilt Club – (thought about calling it “The Guilt Club”) 306 NW Broadway, Portland.

My vote: Sometimes I cheat on my dog, sneaking off to Forest Park, where I shamelessly pat other dogs.

I COULD EAT HERE TWICE A WEEK!

1. Pok Pok – 3226 SE Division St., Portland.
2. Toro Bravo – 120 NE Russell St., Portland.
3. Biwa - 215 SE 9th Ave, Portland. Hmm… Biwa sounds good right now

2006: PokPok, Park Kitchen

My vote: Twice a week? Nowhere comes to mind. Who thinks of these questions!

OUT OF ALL THE RESTAURANTS THAT CLOSED IN 2009, I WILL MISS THIS ONE MOST

1. Lovely Hula Hands
2. Sel Gris
3. Roux

My vote: Lovely Hula Hands (under previous chef). Other than that, no commentary. God forbid I offend someone.

BEST PLACE TO GO WHEN I’M ON A TIGHT BUDGET

1. Por Que No – two locations.
2. Biwa -  215 SE 9th Ave, Portland

Nothing else was statistically significant

My vote: Biwa

New this year: you may include a thumbnail photo/graphic. It will appear both in the roundup and the posting on the press release site. Thumbnails need to be 110 x 110 pixels to be included. Please send them to pdxfoodpress@gmail.com

1. Lousy food.
2. Underfunded.
3. Out of town owners.
4. NO BAR – This is drinking food for god’s sake!

Also, word on the street is that the owner of Junior Ambassadors, the ice cream/panwiches place on north Albina, has decided he will not reopen. Yes, it was only a cart, but it was popular, so I mention it here.

Ping restaurant in the Pearl District has been named one of the Top 10 Best New Restaurants in America by GQ magazine’s critic, Alan Richman. They are number 4 on the list.

And then there’s the food: stewed duck leg in a sweet broth with a side of sour chili sauce for dipping—have this once and you’ll be back. Pork bun stuffed with dried, shredded, caramelized meat, a challenge to David Chang’s preeminent version. Tried pork-bone tea? That’s boiled ribs in pork broth, served with Chinese crullers and spicy soy. I became so excited eating at Ping that I calmed myself with wide flat rice noodles sautéed in garlic oil with chicken and veggies, then topped with mild, toasted chilies.

You can read the whole list at GQ Magazine.

A biologist walks into a sushi bar and orders some tuna. What does he get? Escolar, a nasty fish with buttery flesh that can cause bizarre episodes of diarrhea, accompanied by a waxy intestinal discharge.

It’s not a joke. It happened five times to the same scientists during a brief research project. The results of that study were published Wednesday in PLOS One.

Ugh. Read More at Wired.com

Chef Jason Barwikowski’s menu features small plates influenced by European and North African flavors that showcase local ingredients from some of the area’s finest farmers, ranchers and purveyors. Everything on our menu and every bottle on our wine list is also available to-go.

Salumist Elias Cairo crafts “American Charcuterie” in our USDA certified meat-curing facility, using local, high-quality ingredients. Production for retail and wholesale has just begun, and we’ll be showcasing our dry-aged sausages on our menu and in our deli case in the coming weeks.

Now then. About Clyde Commons. Perhaps someone should focus a bit of attention over there. Cough.

The View Point Inn is reopening in the Columbia River Gorge February 12 for the 2010 season under new management and direction. Previous employees welcome to apply. ALL employees MUST be willing to appear on camera for a reality television show being filmed at The View Point Inn. The following positions are available: Executive Chef. Admin/Operations/Human Resources Manager. Personal Assistant. House Keeping. Servers. Server Assistants. Bartenders. Onsite Wedding/Event/Sales Coordinator. Hostess/Gift Shop Manager. To apply you must include cover letter with resume, have 5 years experience for position applying for, post position applying for in SUBJECT of e mail to generalmanager. Failure of individuals to include cover letter and position applying for in subject of e mail will result in NOT being considered for position…

Ok then.

I’ll bite into that.

Branching out: Town Hall/Salt House/Anchor & Hope partners Mitch Rosenthal, Steven Rosenthal and Doug Washington are fine-tuning a deal to open a restaurant in Portland’s trendy Pearl district. It won’t be a replica of any of their San Francisco spots but will serve “American food, with our sensitivities,” Mitch Rosenthal says.

None of the three partners intends to move there, but they will choose the chef and other key staffers from in-house.

Rosenthal says the three are open to doing another Bay Area restaurant. In the meantime, they’re focusing on the beverage program at their current restaurants and have hired former Epic Roasthouse wine director Nicole Burke. She started Jan. 1.

As far as I know, a chef has not yet been hired. Rumor has it, the restaurant will go into the old Bay 13 spot. That leaves Manzana/Palomino and Olea as the two big empty restaurant spots in the pearl. I think it is interesting they would pick the Bay 13 location, as the building just isn’t conducive to a restaurant without  a lot of work to mitigate the cavernous, cold feel.

This line from the Chron scares me. “None of the three partners intends to move there, but they will choose the chef and other key staffers from in-house”. I hate to say it, but I wouldn’t buy into this venture.

Read more here

In each episode, host Guy Fieri will lead competitors through a series of simple, yet nerve-wracking games that can reward them a $1 million prize.  Over eight one-hour episodes, competitors will face 10 challenges that escalate in level of difficulty.  Created using everyday household items, each game has a 60-second time limit and failure to finish the task on time will eliminate the contestant. One slip of the hand and you’re out.  At various points throughout the game, the contestant can walk away with the money earned up to that point, but it’ll take nerves of steel to complete all 10 tasks to win $1 million. Some of the challenging tasks competitors will partake in are listed below:

BOBBLE HEAD – A pedometer is attached to the head and contestant must move their head to rack up a total 150 “steps” to complete the game.

PUNCH YOUR LIGHTS OUT – Contestant must throw beanbags one-at-a-time to hit battery operated “moon lights” hanging on a wall 10 feet away.  There are 9 lights and all are lit at the start. The objective is to get all 9 lights off.

MEGA BUBBLE – Contestant must blow a bubble from a bubble wand and then blow it in the air 15 feet and through a hoop.

MOUTH TO MOUTH – Contestant must pull a dollar bill from between two bottles balanced mouth-to-mouth on top of each other. The bottles must remain balanced after the dollar is pulled. The contestant must successfully make 1 out of 5 attempts.

Darned if I didn’t happen to be busy that week!

But I was inter­ested in how Domino’s had rein­vented their basic prod­uct, after tak­ing the step of essen­tially con­fess­ing, “We suck.” So I ordered. The pizza came quickly. It was nice and hot. And it was awful. Really.

It still wasn’t as bad as Lit­tle Caesar’s, but it opened a whole new vista of bad — the brushed-with-flavorful-garlic-seasoning crust tasted and felt like gar­lic salt swim­ming in a bath of oil. I had to wash my hands twice before I dared touch any­thing after­ward. Sauce meh, cheese meh and every­thing else, SALT SALT SALT SALT SALT. I like salt, so this was a rev­e­la­tion. This was pizza for a gen­er­a­tion raised on Taco Bell and pork rinds. This was pizza for those with no taste buds left to cor­rupt. If pizza was liquor, this was moon­shine. And so on.

David Bran­don, Domino’s CEO, recently made news by giv­ing up pizza to become the new ath­letic direc­tor at the Uni­ver­sity of Michi­gan. To which I’d say: Good career move.

“If pizza was liquor, this was moon­shine.” I have to remember that line. Anyway, this is an extended version of the real Domino’s commercial. Entertaining:

Behold, Prasad Cuisine, Karen Pride’s culinary creations brought to life in Yoga Pearl. We couldn’t be more excited about having Karen’s presence on a number of levels. Karen is a long-time yogini (the name Prasad is a Sanskrit term meaning “sacred offering”) and former chef of Blossoming Lotus, well attuned to the needs of yogis who make conscious, healthy eating a part of their path. Prasad offers something for everyone-raw, vegan, vegetarian and gluten-free choices color the menu. All of Prasad’s tasty offerings are grown and produced sustainably, organically and as much as possible, locally…

Lucky Strike, the beloved Szechuan restaurant on outer Powell Boulevard whose pepper-bath chicken has caused me more pain than any other dish in the city (I once spent a morning curled up in bed, simultaneously cursing Lucky Strike and longing to return), has applied for a liquor license at 3862 SE Hawthorne Blvd.

Though it’s closed at the moment, if you get a chance, Lucky Strike is a good option for your Szechuan cravings.

Many of you have asked why Food Carts Portland doesn’t encourage people to bring their own reusable containers to food carts, and why we never mention the idea of cart discounts for customers who bring their own containers. In fact, we’ve gotten a bit of flack over it recently on our Facebook page and through reader emails. Well, the answer is simple: we don’t want to get anyone in trouble. That is, did you know getting food from a food cart with your own reusable container is against health regulations?

This is going to upset some folks!

Hello,

This is Pascal Chureau, founder and former owner and executive chef of Fenouil. I have moved on from Fenouil to pursue my own venture, which I am really excited about.I would love to keep you all updated as the project progresses.

Thank you, everyone, for the tremendous support at Fenouil for the last four years. I’ll be getting back to my roots and opening a neighborhood gastropub focused on good, local food, and good local people.

My best wishes to Fenouil, Lucier and the incredible staff there that I had the chance to work with.

Merci!

Pascal Chureau

According to my source, things are a mess. Jake Martin of Carlyle will be taking over the Fenouil kitchen. Pastry chef Kristen Murray expat of Lucier has started in the kitchen. The menu is being dumbed down to make it more approachable to the common man. I hope it works – great place to while away time next to the park.

Now I can’t help but wonder about the future of Carlyle. I haven’t been hearing rave reviews about that restaurant, and it seems to have dropped off of the radar. In the 2009 food survey, the restaurant hardly got mentioned in any of the responses. Hmm.

In a related subject, a friend of mine  has been upset ever since Lucier closed. “I know you said the food wasn’t that great, but I wanted to see it!” Now he’s going to get his wish, as the restaurant has announced it is reopening. Does this mean our economy is all better now?! Cough. Chris Dussin, owner of both Fenouil and Lucier has taken charge of both projects. According to the O,

Dussin did not provide specifics about Lucier’s reincarnation other than to say that it will be a “little less high-end and a little more approachable” than the original. Changes in decor consistent with Lucier’s downscaling will also be made. A new chef has not been hired to run the reimagined restaurant. One thing won’t change: Lucier’s dynamite view of the Willamette River.

Everyone repeat after me: “Just because Chinese/Japanese/Cops/Firefighters/Mail Carriers/Rock Stars/Italians eat there, doesn’t mean it’s good”.

If Wong’s King is the third best Chinese restaurant in the USA, the cuisine is in real trouble. I wouldn’t even call it the third best in Portland. When it first opened the food was pretty good, but it has been coasting on its reputation ever since.

Finally, a challenger to Nobu Matsuhisa’s iconic black cod with miso. The cod is crunchy and fatty. The sauce suggests caramelized sake, if such a seasoning exists. Did I taste butter? Chef says no. Cracking the Japanese naval code in World War II was easy. Getting this recipe is impossible.

I’m not exactly feeling stunning, so instead of dealing with my overflowing news emails, I decided to run the next back of poll questions. By the way, I will be putting all the positive entries on one page accessible from the menu bar, once everything is posted.

I asked the next question two different ways, and got two different answers:

WHO HAS THE BEST BREAKFAST IN PORTLAND:

1. Screen Door – 2337 E Burnside, Portland ScreenDoorRestaurant.com
   
2. Simpatica – 828 SE Ash St., Portland SimpaticaCatering.com
3. Mother’s – 212 SW Stark St., Portland Mother’sBistro.com
   

2006: I didn’t ask this question

My Vote: Little Red Bike Cafe

THE PLACE FOR BREAKFAST THAT MAKES YOU HAPPY (for any reason)

1. Simpatica – 828 SE Ash St., Portland SimpaticaCatering.com
   
2. Screen Door – 2337 E Burnside, Portland ScreenDoorRestaurant.com
   
3. Broder – 2508 SE Clinton St., Portland BroderPDX.com
   

2006: Simpatica, Roux, Helsers/J&M (tie)

My vote: Zells

BEST COFFEEHOUSE IN PORTLAND

1. Stumptown – by a landslide – Many locations StumptownCoffee.com
2. Barista in the Pearl – 539 NW 13th, Portland BaristaPDX.com
3. Coffeehouse Northwest – 1 vote less than Barista 1951 W. Burnside Blvd., Portland CoffeehouseNorthwest.com

2006: I didn’t ask this question

My vote: Tie – Barista/Coffeehouse NW They are like kids; I love them both equally. (I’m the King, so I can say that)

BEST DATE RESTAURANT

1. Paley’s Place – 1204 NW 21st Ave, Portland. Paley’sPlace.net
2. Toro Bravo – 120-A NE Russell St., Portland. ToroBravoPDX.com
3. Le Pigeon – 738 E Burnside St., Portland LePigeon.com

At first I was surprised at #1 & #2, but after I thought about it for a while, all made sense

2006: Carlyle, Paley’s & Fratelli

My vote: Paley’s Place

THOUGHT I’D LIKE THIS RESTAURANT, BUT I DIDN’T

1. Ping - by a landslide
2. Nel Centro
3. Clyde Common

My vote: Nel Centro/The new Noble Rot

1. Higgins
2. Jakes
3. Bluehour

I’d agree with all of these choices. Fourth place is a tie between Wildwood and Ringside. I only mention it because they are just two points below Bluehour.

2006: Higgins & Wildwood (tie), Genoa (the old one), Jakes. Obviously, no one cares what we think!

I’m embarrassed to admit I eat here:

Nowhere, embarrassment is for those who need others to validate their tastes (insert rolling eyes)

The Bathroom

Taco Bell – But only the drive thru!

Kid Friendly:
Those are those little things not on leashes, not as cute as dogs?

I’M EMBARRASSED TO ADMIT I EAT HERE:

1. Burgerville
2. Taco Bell
3. Chipotle & McDonald’s (tie)
4. Subway

Burgerville was an easy winner. Other than these 5, the votes were all over the place – but really – The Pita Pit! Old Spaghetti Factory? Panda Express!? By the way, Whiffies is not embarrassing. It’s sophisticated drinking food.

2006: Burgerville, Taco Bell, Red Robin

My Achilles heel? Taco Bell. God knows I’ve written enough about them!

From ABC News

1. Laurelwood Public House multiple locations
2. Pause 5101 N Interstate, Portland
3. Hopworks/Slappy Cakes (tie) 2944 SE Powell Blvd, Portland & 4246 SE Belmont St, Portland respectively

It should be noted here, that when people are complete asses when they answer the poll questions, I delete all their answers. It’s nice to be the king.

2006: I didn’t ask this question

BEST PLACE FOR A COCKTAIL

1. Beaker & Flask – Another landslide for them. 727 SE Washington St., Portland
2. Teardrop Lounge -2/3 lower than B & F, what’s with that? 1015 NW Everett st., Portland
3. Clyde Common 1014 SW Stark St., Portland

2006: I didn’t ask this question

My Vote: Ten 01, which would have been fourth place

TB Basque Piperade with Duck Egg

1. Toro Bravo 120 NE Russell St, Portland
   
2. Wildwood - 1221 NW 21st Ave., Portland
3. Nostrana – 1401 SE Morrison, Portland
   
4. SelGris/Laurelhurst (tie) SelGris – closed. Laurelhurst 3155 E. Burnside St., Portland
   

2006: Carlyle, Paley’s Place, Le Pigeon

Very interesting results compared to 2006. Carlyle was hardly mentioned by anyone in all the survey questions. Paley’s and Le Pigeon weren’t anywhere close to Toro Bravo. Nostrana put out a tweet asking their Twitter followers to vote, which may account for their showing. Wildwood people were pulling something, as they had row after row of answers that were all for their restaurant, though from different IP addresses. This is entertaining though, because in their hurry, many votes were for themeselves as most disappointing. Another batch all spelled the same word incorrectly. Oops! Reminds me I really need to get in there for a thorough review. Just sayin’

My vote: will have to wait until my Restaurant of the Year