We took a group for a private dinner at Bianca in the Dame space. We were so glad we got to catch…read morethe plant based Italian fare before the concept changes in a month or so! Not only is the space itself cozy, intimate and beautifully decorated in rich colors and wallpaper and framed photos, the staff is so attentive and friendly! The experience is truly a treat. Here's what we ate, with my favs starred: - a vintage salad - crispy parmesan potatoes* - mushroom "meatballs"* - Bianca pizza* - Rouge pizza - lasagna* - tiramisu ice cream* We did have a larger group so it took us awhile to get each of the dishes out, so make sure you have plenty of time.

Date Night in Portland…read more Dame is a beautiful restaurant. We went here for dinner and it definitely felt like somewhere fancy that we try out if we were in SF. Mid Century Modern kinda feel to the inside which is right up my girls alley. The people who work here are super friendly and professional. When we got there we were greeted and sat right away since we had a reservation. I love trying something a little different. I've never had Carpaccio before and now after trying it at Dame, I'm totally a fan. Light texture but deep flavors due to the shaved fois gras and capers. The Focaccia was really good too. I gravitate to anything that has fennel in it so I might be a little biased. That and love bread just as much as I love potatoes. Potatoes are life after all. Heh When we went we ordered the Late Summer Risotto and the Pork Chop. I admittedly liked my girls dish just a little more than mine. It was super fally. Even though it didn't have any meat, I really enjoyed all the veggies bouncing off eachother in this pasta. I feel like some people think Risotto can get boring sometimes. A lot of times we see the same ole Mushroom Risotto a thousand times. Or maybe it's just a basic one paired with some other dish. I really like that Dame's had a lot of fun things going on within it. That being said don't get it twisted. The Pork Chop was still fire. I love the tenderness and flavors just on its own. I've never been a big polenta guy but Dame's again made me rethink my humanity. It was so creamy. What a nice alternative to the usual mashed potatoes. Salsa Verde is also a big go to when I eat Mexican Food so, paired with everything else we were definitely grubbin. Everything we had is flawless and it just makes it hard for me because pretty much every place we went to in Portland had great food. I can't wait to come back during a different season to try some more tasty meals here!

Great little wine shop in the NE. I was looking for a particular champagne (yes ACTUAL champagne)…read morefor a Christmas gift last December. They didn't have it, but they were able to order it for me. It was at the shop for pickup within 2 days! So, while this shop is on the smaller side, if you plan a bit ahead of time it's likely they can get you the bottle you need if there is a local distributor. In addition to wine, they also have a nice selection of liquor. I keep coming back for the Son of Man cider vermouth. They have craft beer and cider too.They have a number of pre-chilled items for same night consumption. I am looking forward to when we can freely drink at bars again and I can hang out and have a glass of wine in person!

I need to remember to come here again! This is a cute spot to have a glass a wine. It is small but…read morein a good way. This is a great starting place before heading to dinner. Will be back again!

Love the concept but I was really hoping for more variety in terms of used books. New copies are…read morepretty and all but are too expensive and, lets be real, they're going to get food on them. Also where's the dining experience everyone's posting about? I definitely didn't see any food and I was bummed.

Discovered this great shop while cruising NE Alberta for fun. I went in to ask if they had a…read morecookbook for people dealing with cancer since I have several friends going through treatment. The salesperson showed me their selection and I bought a beautiful cookbook titled The Cancer Fighting Kitchen. They also sell culinary tools, vintage dishes, pots and pans and lots of other special stuff. Highly recommend!

Beautiful cocktails, delicious food. Enjoyed myself…read more Was seated in a table near the window, ordered 4 items to share and cocktails. Highlights; carrot hollandaise served with broccoli, nettle risotto & the rhubarb cocktail. Only critique was the Lions mane mushroom entree was difficult to cut and eat. My dinner date was put off by the mass & texture of it. Perhaps cut in strips & prepared in the style of Trippa alla fiorentina could make this ingredient amazing. Overall great night.

This place is amazing, and I highly recommend it for anyone who's either vegan or plant based or a…read morefoodie who's into the farm to table vibe. I went with two other people. We ordered five items to share. We had to take leftovers home, so I would say 4 dishes for three people would've been better. But it was just really hard to choose because everything looked amazing. My favorite items by far were the Chantelle chowder and the watermelon radishes. The tortellini soup reminded me of a Ramen broth, but with tortellini in it instead of Ramen noodles. The table next to me ordered the kimchi and chips, and I wish I had ordered it, but usually kimchi is too spicy for me so that's why I didn't. I think they even ferment the kimchi there. I'll definitely order that when I go back. My least favorite item was the barbecue tempeh, and that was mainly because of the soft consistency of the tempeh. But the celery root mash that came with it was delicious. The service was exceptional. The bathrooms were clean and nice. And I highly recommend this place and will definitely be going back.

Our group planned a reservation, but decided to cancel…read more Despite that John and his team were very accommodating to our needs. During the reservation process, they were very responsive and helpful with the process. Gumba will definitely be a must dine-spot when we return to Portland

Portland is full of pasta-bilities, and Gumba is definitely one of them. I made the reservation…read morethrough Tock, and the process was simple and convenient.When we arrived, however, it still took quite a while to get seated, which did make me wonder how much difference the reservation actually made. We started with a round of cocktails and a few shared bites for the table. The Fry Bread a Neapolitan-style bread served with Parmigiano and garlic-rosemary oil, alongside burrata was a great start. We also ordered the Charred Calamari, marinated with mint, parsley, chive, and red bell pepper, which was fresh and flavorful. For the mains, everyone ordered their own entrée, and the table generally seemed happy with the dishes. The Autumn Harvest cocktail ended up being a crowd favorite and paired really well with the meal. I also tried one of their vermouths, which I enjoyed. Overall, it was a good experience with solid food and drinks. However , nothing particularly stood out to me in a way that would make me rush back anytime soon.

This small winery offers great service and a warm, inviting ambiance. The staff is friendly,…read moreattentive, and happy to guide you through their wines without making you feel rushed. The shop has a cozy, relaxed atmosphere that makes it perfect for a casual tasting. Parking was very easy to find, which made the visit smooth and stress-free. Overall, it's a charming spot.

The wine, staff, owner, Spanish Plate were all first rate. So good and an amazing value, we will…read moredefinitely be back and tell all our wine and food loving friends. We walk everywhere and have tried many wine bars in Portland and have yet to be super impressed by any until Blackbird. The wine/food "flowcharts" on the chalkboards are very helpful and really a nice touch. Thank you to the owner and staff of Blackbird...We'll Done!

Alert- this is not Lil Dame Review - le Clown review a pop restaurant that opens only Monday and…read moreTuesday BEST FREAKIN RESTAURANT IN US!! Hamachi strawberries messed w your mind!!! Very complex but his every taste bud except for smell. Shrimp head was mind blowing!!! Well flavored!!! Sauce nicely highlights the flavor of the shrimp head!!! I tried to order more but they ran out in 30 min. I won't write more as every dish we just as good as previous one If you come to le clown, I suggest getting early seating. They are going to run out of dishes. I also noticed that they are slow in out out of dishes as more people come in. It makes sense. They are making edible ART!!! Be patient. This place is worth it!!!!!!

Came for breakfast and had my first Bialy Bird experience. The apricot feta was unbelievably…read moredelicious. The sweetness of the jam cut with tangy saltiness of the feta was a perfect combination.

The OG (pastrami + bahn mi) is the best sandwich I have ever had in my life. You order on a kiosk…read moreand they bring it out to you- easy, no worries, no confusion. Great music, great vibes, lovely interior. Please come here.

I've been wanting to visit Pasture PDX for a long time, but the limited lunch-only hours made it…read moredifficult to eat here during my previous visits to Portland over the years. This time around, we happened to be shopping nearby before lunch and were able to make it in. This was at around noon on Saturday and it wasn't too busy at all even with the great sunny weather. We were only a bit peckish at the time, since we had just eaten three pints of fresh Hood strawberries, so we opted to share one sandwich. I quickly placed the order at the single kiosk (only kiosk ordering is available) and the sandwich arrived soon afterwards. Interestingly enough the chef somehow knew we were sharing the sandwich and had it split into two wrapped packages instead of a single one. Really nice gesture and shows how attentive he is. Now the sandwich quality, unfortunately, didn't meet my expectations. The O.G. ($17) - The sandwich first starts with a nice and crusty Ciabatta roll bun from Dos Hermanos. It's served slightly toasted warm and has plenty of chewy developed flavor inside. The bottom bun is slathered with some mayo. For this sandwich, putting the mayo on the bottom is actually really important and done correctly. This allows the creaminess of the mayo to dampen some (but not enough, as will be described later) of the slaw on top of the pastrami. I tried eating the sandwich both right-side-up and upside-down and it's a totally different eating experience due to the sandwich construction. On top of the mayo are probably ten thinly shaved slices of pastrami. It's smoky and seasoned well with plenty of peppery flavor, but it doesn't stand out very much especially due to the onslaught of slaw. To identify the pastrami flavors at all, I had to remove pieces from the sandwich to eat individually. By far the most numerous element of the sandwich is the banh mi inspired slaw. It basically consists of a tiny amount of small cubed carrots, pickled to give a little acidity and extra crunch, a bit of red onion, tiny pieces of cucumber and an overwhelming amount of crunchy cabbage. Think of a real banh mi - the large sticks of cucumber and the julienned carrot and daikon, all distinct and delicious. That's not this slaw. In this slaw, everything is all mixed together into a blend that muddles the ingredients together into a mess. The slaw is dressed in a ton of hazelnut chili crisp. I actually couldn't identify the flavor as hazelnut, instead thinking it was peanut. It's smoky and only slightly spicy, but it's also really acidic, really overpowering. It's a ridiculously strong flavor that completely dominates everything else in the sandwich. As I stated before, I literally couldn't taste the pastrami at all over the acidic chili crisp and slaw. The meat gets completely lost. I'm really wondering if the chef only read the Acid section of Samin Nosrat's seminal book? I'm not a fan of this sandwich at all. It's lopsided in construction, way too much chili crisp and slaw, muddling all of the flavors underneath the slaw. There was so much chili oil that it made a large puddle underneath my sandwich and I had to reorganize and fold the butcher paper to prevent the oil from running out and staining the table. I had to do this several times while eating, balancing the paper after every couple of bites. The slaw pooled out of the sandwich, falling onto the paper, yet it was so runny I had to use to fork to pick up the pieces, lest I cover my hands in spicy oil. Looking around, I wasn't the only one to run into this issue. If I have to use a fork to eat a sandwich, yet still have a mess on my hands, well this shop has lost the plot. I'm also confused how exactly is this sandwich is "banh mi" inspired. The only overlap is the pitiful amount of pickled carrots. Nothing else here goes in banh mi. It's their take on it, but fails to capture the essence. (2/5) I like sandwiches that have good flavor and balanced construction. The sandwich I received at Pasture PDX was anything but. It was honestly one of the worst sandwiches I've eaten in recent memory. Bathrooms - Single unisex room