I grew up hearing my grandpa talk about how the Martins were Irish. He had the family crest on the wall and it was one of those family truths that nobody questioned and everybody leaned into, especially around St. Patrick’s Day. It was not until years later, when I got into genealogy and took a DNA test, that I discovered the Martins are actually Scottish.

That is perfectly fine. The holiday has always been a good excuse to partake in a little Irish whiskey, and this year was no different.

I decided to make an evening of it. Dinner at The Tavern at Heathman Hotel followed by a Celtic concert at the Arlene Schnitzer Concert Hall just a short walk away. It is the kind of downtown Portland pairing that reminds you why this city works so well when you let it.

Dinner at The Tavern

The Tavern had put together a St. Patrick’s Day special menu for the evening, and I was immediately drawn to the Braised Guinness Short Ribs. But first things first. I started with a big bowl of warm bread and Irish butter, because some traditions do not need reinventing, alongside a Run Rabbit Run cocktail, a smooth, warming mix of Jameson, Grand Marnier, sweet vermouth, and orange bitters served in a cut crystal glass. It set the tone immediately.

When the short ribs arrived, I will admit my first reaction was surprise both at the beauty and vibrant color of the plate, but also a bit of disappointment at the portion size. It looked modest on the plate, slow braised beef set over a silky carrot purée with grilled broccolini on the side. But that initial impression disappeared quickly. The meat was impossibly rich, tender and deeply flavored from the Guinness slow braise. I asked the waitress for a knife and she told me, “You won’t need it, it’s going to melt under your fork and in your mouth”. I responded, “I hope so. But I will still need to cut the Broccolini”.

Was she ever right. It reminded me of eating wagyu in the way the richness builds and stays with you. By the time I was done, I was completely full and could not have eaten another bite. The slight bitterness of the broccolini and the sweetness of the carrot purée worked together to keep the dish balanced, and my second cocktail did not hurt either.

For dessert I went with the Passion Fruit Cremoux. The presentation was striking, smooth white cream cheese-based mouse set in a cloud mold and positioned over a bed of graham cracker crumble. It was light and bright after such a rich main course, but the real surprise came halfway through when I hit a hidden layer of passion fruit gelée tucked inside. That unexpected burst of tartness elevated the whole dessert. Paired with an espresso, it was the perfect ending to dinner and the beginning of the energy I would need for part two of the evening.

The Celtic All Stars at the Schnitz

From The Tavern it was a short walk to the Arlene Schnitzer Concert Hall, which never fails to take my breath away. The ornate lobby with its marble columns, grand chandeliers, and checkerboard floors is one of Portland’s most beautiful interiors, and stepping inside always feels like an event before the event even begins.

The show was Natalie MacMaster, Donnell Leahy, and the Celtic All Stars, presented by the Oregon Symphony. Cape Breton fiddle icon Natalie MacMaster and her husband Donnell Leahy, himself an acclaimed fiddle virtuoso, brought together a remarkable group of musicians for a celebration of Celtic music and heritage. The lineup included English guitarist Tim Edey, Scottish multi-instrumentalist Ross Ainslie on pipes, whistles, and cittern, renowned Scottish vocalist Karen Matheson, Irish banjo master Enda Scahill, and their talented daughter Mary Frances.

From my front row seat, I had a perfect view for a performance that was rousing from start to finish. This was not a sit quietly and observe kind of concert. The energy was contagious. The audience was clapping, stomping, and cheering throughout. MacMaster and Leahy played off each other with an intensity and joy that filled the entire hall. There were moments of quiet beauty from Matheson’s vocals and stretches of absolute fire as the fiddles, banjo, and pipes built to a crescendo that had the crowd on their feet.

It was, in every sense, a celebration. The kind of evening where the music grabs hold of you and does not let go.

A Night Well Spent

Whether the Martins are Irish, Scottish, or some mix of both, St. Patrick’s Day in Portland delivered exactly what it should. A great meal, a great drink, and a great show in one of the most beautiful concert halls in the Pacific Northwest. Sometimes the best evenings are the simplest ones. Good food, live music, and a reason to get out the door on a Tuesday night.

Sláinte.

Also posted at billyemartinjr.com.

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Pi Day. March 14th, 3.14. The one day a year the math nerds and pie people agree on something. After a week of rain that pushed The Big Pipe (Portland’s massive underground sewer system) to overflowing into the Willamette River, we finally got a beautiful, clear, sunny Saturday and we decided to get out and make the best of it.

Friday the 13th was yesterday. March 15th, the Ides of March is tomorrow.

But today, March 14th, belonged to pie.

A Hundred Vendors and a Very Good Hand Pie

Kay and I made our first stop of the day at the year-round PSU Farmers Market where about a hundred vendors were out in full force: fruit, veggies, baked goods, flowers, and more.

The real find of the morning was a sambusa from Alleamin African Kitchen, a Portland-based spot out of SE Stark I’d never encountered before. A crispy, flaky crusted hand pie stuffed with lentils, spinach, potatoes, and coconut. Still hot out of the fryer. Six dollars. No sauce needed, but it did come with a bonus green sauce that was spicy and lent a lot of brightness to an otherwise heavy eat.

We also picked up a couple salsas (one habanero based and the other a spicy mole) from Three Goats Farm, and after conducting a taste test we grabbed six beautiful brisket-stuffed multi-colored ravioli and a pint of pomodoro sauce from Foglia, a local pasta company whose naturally colored ravioli look more like modern art than Saturday morning groceries. That’s going to be a very good dinner tomorrow.

We filled our quintessential Powell’s Bookstore bag to the brim and vowed to return as many Saturdays as we could manage.

The Line. The Whole Line. And Nothing but the Line.

After an hour walking around the Farmer’s Market, we headed across the river to SE Division, bound for Lauretta Jean’s, named one of the 25 best pie shops in the country by Thrillist, and a perennial #1 in Willamette Week’s Best of Portland. They do Pi Day as a proper event: eight special flavors you cannot get any other time of year, one day only, with lines that start early and move slowly.

When we arrived, the line was down the street and around the corner. I thought it would move quickly. An hour in, it had moved maybe twenty or thirty feet. At that point I figured: in for a penny, in for a pound. I’m doing it for my readers. Ha.

Kay, sensibly, wandered off to browse the vintage clothing and jewelry stores in the area.

Just after the three-hour mark, when I was maybe another thirty minutes from the front door, she sauntered up.

With a bag full of pie.

She had run into friends from church ahead of me in the line and ended up hanging with them and was able to get some pie.

We ended up leaving with slices of the Mayan Chocolate Chess, Honey Black Sesame, Tiramisu Cannoli, and a couple slices of Banana Cream, because at hour three even Kay knew we earned the right to order multiples of our favorite (Pictures are from later at home. We had to get everything packed up to go so they aren’t the most photogenic shots, but the flavors were off-the-chart amazing).

The full Pi Day special menu also included Cherry Cheesecake, PB&J, Calamansi & Mango, Grasshopper, and Banoffee, most of which Kay reported were gone before I even got close to the door.

Since I didn’t quite make it inside, the interior photos are from a couple of weeks earlier when Kay and I went on a midafternoon date and she got the Banana Cream and I ordered the Bourbon Pecan à la mode and immediately knew I’d be back soon.

Wellspent. Very Wellspent.

Right next door to Lauretta Jean’s is Wellspent Market, which is exactly what a neighborhood specialty food shop should be and rarely is. The building is a hundred years old, originally a corner general store that carries olive oil, Japanese pantry staples, sake curated for the shop, housemade kimchi and miso, chile oils, and rotating specialty goods for your next bougie dinner party. They also stock Lauretta Jean’s products year-round and I left with a Lauretta Jean’s steak and veggie pot pie for tonight, a six pack of limoncello soda, and a few other items.

Pretty Boy Pizza: Detroit Style Pie Done Right

On the other side of Lauretta Jean’s is Pretty Boy Pizza, in collaboration with Little Beast Brewing. They still operate out of the outdoor tents from Covid days, comfortably holding probably close to a hundred people. After signing in via QR code and ordering online, they serve up Detroit-style pies: thick, airy, deeply crisped edges, served by the slice in what they call a Hunk (a 5x7 square).

I got the Grand Theft Autumn, vodka sauce, diced mozzarella, Ezzo cup char pepperoni, burrata, fresh basil, hot honey, and pecorino, along with a pint of the Embrace the Darkness Porter. Kay got the Chef’s Special covered in Italian Sausage, mushrooms and burrata. We sat outside under the tent heater as the sun dappled through the windows. What a way to spend the ‘holiday’.

I’m absolutely a fan and will be going back, as it’s so much better experienced in person than delivered via Doordash.

The Sum of the Parts

Is Lauretta Jean’s pie incredible? You better believe it! Is it worth a three-hour wait in line? Most definitely not. But what I won’t do for the story.

If you’re in this part of town on any other day of the year though, the combination of Lauretta Jeans’s, Wellspent and Pretty Boy alone is worth the trip, not to mention all of the other great shopping.

So, if you’ve never done Pi Day in Portland, do it like this.

Once.

Also posted at billyemartinjr.com.

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Kay and I had an appointment in South Waterfront on Thursday afternoon. Nothing glamorous. Just one of those errands that quietly eats two hours out of your day. When we stepped back out onto the street, we both had that familiar moment of looking at each other and asking the same question.

“Hungry?”

We were.

We were standing about ten feet from Delish Kitchen 108, tucked into one of the newer mixed-use buildings in the South Waterfront when we decided to stop in. We’ve eaten here before. Many times, actually.

And every time we walk in, I have the same thought.

How is this place not packed?

A Hidden Little Room

The answer seems to be the business model.

Chef Myint spent about fifteen years working behind sushi bars before opening Delish Kitchen 108. The restaurant is built around online orders. Delivery. Pickup. Catering. The kitchen stays busy, but most of the customers never actually appear to walk through the door.

Which means that when you do walk in, the dining room feels like a little secret.

Five or Six tables. Hanging plants. Chill lo-fi music floating through the speakers. A moss wall with a neon sign of two cartoon dogs wearing chef hats.

It is quiet in the best possible way.

For a date night, it’s almost a cheat code. No reservations. No waiting. No noise level that turns dinner into a shouting match across the table.

Just good food and a calm room.

Starting With Sake

We started with a bottle of Kikusui Junmai Ginjo sake, a clean, and slightly fruity sake from Niigata. It arrived nicely chilled and poured smooth.

Kay poured for me. I poured for her. That’s the rule (even though she’s not big on alcohol, she enjoyed a small cup).

Kanpai!

By the second cup the afternoon errands were already fading from memory.

The Gyoza That Stole the Show

We ordered the spicy garlic gyoza to start.

Let me be clear about something.

These are not the standard deep-fried or pan-fried crescents you get at every other Japanese spot in Portland. These steamed dumplings arrive tumbled in a bowl, glistening with chili oil, scattered with sesame seeds, bright rings of scallion and crispy bits of fried garlic that add the exact right amount of texture.

The wrappers are thin and silky. The pork filling has real flavor without being heavy. And the garlic flavor arrives slowly, building warmth at the back of your throat.

It may come in a plastic bowl, but at only $13.99 for 8 dumplings, this might be the best appetizer on the menu.

Order these first.
You can debate everything else later.

A Simple Plate Done Right

For my entrée I went with the ahi tuna steak and greens bowl.

Six thick slices of lightly seared tuna, still deeply pink in the center, fanned across cucumber rounds, radish, and a mound of fresh spinach marinating in the house’s special sauce, topped with sesame seeds, scallion curls and a wedge of lemon on the side for some acid.

There’s a quiet confidence in serving something this simple. No tempura crunch to hide behind. No spicy mayo blanket. Just clean fish and fresh greens.

At $19 it felt like honest food at an honest price.

Kay’s Choice

Kay ordered the shoyu ramen, and when it arrived it looked composed. A rich amber broth with thick slabs of braised pork belly with caramelized edges. A soft-boiled egg with a jammy center on the side and sweet corn, bean sprouts, dark sheets of nori, and noodles tucked underneath everything.

She pulled a tangle of noodles free with her chopsticks and took the first bite.

Then I saw the look.

No words. Just a small nod and half-smile. The expression that says the food is exactly right.

I stole a sip of the broth. With permission.

It’s soy-based, as shoyu should be, but there’s a deeper richness underneath. Something faintly sweet balancing the salt, with just enough pork fat creating that glossy sheen across the top.

At $17.50, this bowl would compete with ramen anywhere in Portland.

The bonus is you won’t spend 45 minutes waiting for a seat.

One More Plate

If you’re sitting next to a sushi counter, not ordering nigiri feels like ignoring the obvious, so we ordered up some salmon belly. A normal order is two pieces, but after chatting it up with the owner he decided to grace us with a third piece of thick cut fatty salmon draped over rice that was properly seasoned and still slightly warm. Clean. Buttery. No unnecessary flourishes. Kay got two and I savored one with a little soy sauce and “wasabi”.

Sometimes simple is exactly what you want.

Letting the Evening Stretch

We sat there for a while after everything was cleared up (customers are asked to bus their own table) finishing the sake. No one rushed us. No check dropped on the table the moment the plates were empty. The music kept playing and the plants near the windows moved slightly every time the door opened.

That’s one of the nice things about a place like this.

The meal can end, but the evening doesn’t have to.

The Bottom Line

Delish Kitchen 108 isn’t chasing food-critic buzz or trying to land on a “Best New Restaurants” list, or even my TOP 10. Chef Myint is simply in the kitchen everyday cooking food he knows how to make well. The online orders keep the lights on, and the dining room sits there like a quiet little gift for anyone who happens to walk in from the street.

If you do want to turn an ordinary evening in the South Waterfront into something a little better, walk through the door. Bring someone you actually want to talk to with you.

Order the gyoza first. Let the sake do the rest.

Also posted at billyemartinjr.com.

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If you have been reading this blog for any amount of time, you know I am a regular at Zupan’s Markets cellar dinners. The food is always excellent, the wine is always interesting, and the intimate setting in the Burnside basement feels like Portland’s best kept secret. But tonight was something different entirely.

This evening the guest of honor was Kyle MacLachlan, the actor behind some of the most iconic roles in film and television over the past four decades. Agent Dale Cooper in Twin Peaks. Paul Atreides in David Lynch’s Dune. The Mayor of Portland in Portlandia. And currently, Mayor Hank from the post-apocalyptic Fallout series. But Kyle was not here as an actor. He was here in Portland (and more specifically, at Zupan’s) as a winemaker, the founder and proprietor of Pursued by Bear, his Walla Walla winery that has been quietly earning serious recognition for over two decades.

It felt, in the best possible way, like living inside an episode of Portlandia. And the evening delivered one of the finest meals I have had at any Zupan’s dinner to date.

Stepping Into the Cellar

Guests were welcomed with a reception spread of veal and porcini meatballs with sauce verte alongside gougères, those light and airy French cheese puffs. The table was set with white orchids, and the wine was already flowing.

The cellar itself looked stunning. A long communal table was dressed in black linen, surrounded by walls of wine bottles, glowing globe chandeliers overhead, and taper candles that gave the room the feeling of an intimate private dinner rather than a ticketed event. There were sixteen of us seated together, which is exactly the right number for this kind of evening. Close enough for real conversation.

The Man Behind the Bear

Kyle opened the evening by explaining the story behind the name. Pursued by Bear comes from one of Shakespeare’s most famous and eccentric stage directions, from Act Three of The Winter’s Tale: “Exit, pursued by a bear.” Given that Kyle’s first professional acting job was with the Ashland Shakespeare Festival, the name carries personal weight far beyond the whimsy of the label.

What followed was a masterclass in approachability. Kyle spoke openly about growing up in Yakima, falling in love with wine during his early years in Los Angeles, and eventually circling back to Washington State to start making his own. His wife told him what should have been obvious: “You idiot, it’s Washington. You’ve got to go back to your home.” He laughed when he told it, and it was clear that humility and humor are as central to his personality as curiosity.

His first vintage in 2005 was a Cabernet Merlot Syrah blend, just three hundred cases, produced through a handshake deal with winemaker Eric Dunham. When he opened Wine Spectator one day and saw Pursued by Bear rated 91 points, it changed everything. “I’ve had many reviews over my movies and TV shows,” he said, “but that’s the one I will always remember.”

Today Kyle works with winemaker Dan Wampfler and his wife Amy Alvarez-Wampfler at Abeja. He sources from some of the best vineyards in eastern Washington, including Garrison Creek, Dionysus, and Heather Hill. His wines are Bordeaux-inspired: balanced, food-friendly, and built to age. He talked about his aspiration to mirror the elegance of French winemaking rather than the fruit-forward power of California. “You’re not going to get shocked with the alcohol,” he said. “You’re not going to have too much tannins or too much fruit. It should be balanced. That’s the goal.”

Kyle was generous with his time and his stories. He answered questions about everything from his acting process to his thoughts on the wine industry, from his upcoming collaboration with the creator of John Wick to the challenge of raising a seventeen-year-old son. He mentioned that he is currently reading Pride and Prejudice for the first time after watching the 1995 BBC adaptation with his son for an English class assignment. “The language is unbelievable,” he said. “I’m an idiot for not reading it sooner.”

One exchange that particularly stuck with me was when someone at the table commented that curiosity seemed to be the thread through everything Kyle does, whether in acting, winemaking, or his Gen Z podcast called What Are We Even Doing. Kyle paused and said something that stayed with me: “If I talk to someone who’s eighty-five or ninety years old and they’re curious, I’m connected to them. Because they want to know. They’ve stayed current. That’s my thing. I want to be that person.”

Chef John and the Food

If Kyle set the tone, Chef John absolutely delivered the substance. This was one of the best meals I have had at a Zupan’s cellar dinner, and I do not say that lightly.

After the reception bites, we sat down to a four-course meal, each course paired thoughtfully with a different Pursued by Bear wine. The meal opened with a Robiola Timbale, paired with delicata squash, pine bud syrup, and kale, served alongside the Bear Cub Red Blend. The timbale was creamy and delicate. The pine bud syrup was something I had never encountered before, and it added a subtle, woodsy sweetness that caught the whole table off guard. It was inventive without feeling forced.

The second course brought Turmeric Cavatelli with braised lamb and English peas, paired with the Pursued by Bear Cabernet Sauvignon. This was the standout of the night for me. The lamb was fall-apart tender, deeply flavorful, and the turmeric-tinged cavatelli held the braise beautifully. The peas were bright and fresh, adding just the right contrast. When Chef John came downstairs to check in, someone at the table told him the lamb was insane. He mentioned the peas might have been a touch crunchy. Personally, I thought lightly blanched fresh peas delivered the perfect crunch and texture that the dish needed, and it gave the dish a snap of freshness against all that richness.

The main course was a Snake River Farms Wagyu New York Steak with a pecorino potato tart and aceto tradizionale, paired with the Baby Bear Syrah. The steak was cooked to a beautiful medium rare with a gorgeous sear, sliced thick and fanned across the plate. The potato tart was crispy and cheesy and everything you want next to a great piece of beef. The balsamic drizzle added just the right amount of acidity. This was a generous, confident plate of food and by the time it arrived I watched several guests audibly gasp as it took their breath away.

Dessert was a Stracciatella Croquette with huckleberries. A crispy, golden croquette sitting in a vivid pool of huckleberry sauce. The contrast between the warm, crunchy shell and the cool, creamy stracciatella inside was excellent. The huckleberries tied it all back to the Pacific Northwest in the most fitting way possible.

The Wines

I came into the evening expecting solid celebrity wine that you smile politely about and move on. I was wrong. These were genuinely impressive wines, and with the food they became even better. Kyle made this point himself: his wines are built to be paired with food, not sipped alone, and the pairings proved it.

We started with a Blushing Bear Rosé, which had been bottled just the week before. Kyle described it as a Provençal-style blend of Mourvèdre and Grenache and he said we should feel like we are sitting on a terrace in the south of France. For something that fresh, it was surprisingly polished. Notes of strawberry and a cotton candy lightness that made it an easy, delightful start.

The Bear Cub Chardonnay was light, mineral-driven, and deliberately restrained on the malolactic fermentation, leaning Chablis rather than California butter with ‘spider legs’. It paired beautifully with the timbale. The Bear Cub Red Blend, the Cabernet Sauvignon, and the Baby Bear Syrah all followed a similar philosophy: balanced, elegant, built for the table. The Cabernet in particular opened up beautifully next to the braised lamb, and one guest at the table noted that he had tasted the same cab at a wine event the night before and found it fine, but with food it was excellent. Kyle nodded and said, “They’re meant to be paired with food. That’s the thing about wine drinking now. I think people are missing the idea that you’re supposed to do these together.”

I picked up a bottle of the Cabernet Sauvignon and a Baby Bear Syrah on the way out, and Kyle graciously signed both.

A Night Worth Remembering

What made this evening special was not just that a famous actor was in the room. It was how present and genuine Kyle MacLachlan was throughout the night. He answered every question with care. He told stories with humor and self-deprecation. He talked about his craft, both of them, with a curiosity that felt contagious. When someone mentioned they were fans of Twin Peaks, he engaged warmly. When the conversation turned to Portlandia, he lit up. When someone asked about Showgirls, he took it in stride.

There was a moment toward the end of the dinner when Kyle, still lingering at the table as guests slowly made their way out, was talking about winemaking and acting with the same kind of reflective energy. He compared the two and said something that resonated: “Both call for careful study, intensive work behind the scenes, and a little bit of magic.”

Between the wine, the food, and the conversation, this was one of those Portland evenings that reminds you why these experiences are worth seeking out. Chef John deserves enormous credit for a meal that elevated the entire night. And Kyle MacLachlan, it turns out, is just as thoughtful and engaging with a wine glass in his hand as he is on screen.

If Pursued by Bear ever makes its way onto your radar, or if you find yourself in Walla Walla and have the chance to visit the tasting room on Palouse Street with its bright pink facade and bronze bear greeting you at the door, do yourself a favor and go. You will not be disappointed. And if Kyle happens to be there, bring your curiosity. He will match it.

Also posted at billyemartinjr.com.

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Every few months I make the trek down to Portland’s South Waterfront for the least glamorous ritual of adulthood: the dental cleaning.

But here’s the trick. I never schedule it without building in something to look forward to. Just a short walk away is one of the best Lebanese restaurants I’ve eaten at anywhere, not just in Portland: Al-Hawr

If you’re going to endure scaling and floss lectures from a dental hygienist, you might as well reward yourself properly.

Start with the Hummus

I always begin with hummus and warm pita. It feels mandatory.

This visit I switched things up and ordered the Avocado Hummus. Think classic garbanzo beans, tahini, and fresh lemon juice, then blend in creamy avocado and finish with extra virgin olive oil.

It is smooth, bright, and just rich enough without being heavy. It disappears quickly, but all I had to was ask for more bread and another basket appeared. With these ingredients it’s all healthy and I regret nothing (Sorry, I was so excited I dug in before remembering to take a picture).

The Lamb Chops. Every Time.

For the main course, I do not experiment. I do not stray.

I order the lamb chops. Always.

They are, without exaggeration, the best lamb chops I have ever had. Perfectly seasoned, grilled just right, and served with grilled tomatoes, onions, green pepper, homemade tomato sauce, and basmati saffron rice.

Nothing fancy, just really good food. The bones become built-in handles and there is something unapologetically primal about it. This is not knife-and-fork dining.

The perfect pairing to this meal is their mint lemonade. Cold, bright, refreshing. It cuts through the richness of the lamb in exactly the right way. I’ve tried to talk myself into ordering something else. I never do.

The Dessert That Finally Got Me

Until now, I had never ordered dessert at Al-Hawr.

This time the waitress mentioned a fairly new addition to the menu, pistachio ice cream with crumbled baklava mixed in and sprinkled on top. I’m a sucker for pistachio. I’m an even bigger sucker for baklava. Together, it’s borderline dangerous.

Sweet, nutty, flaky, creamy. Over the top in the best way.

I paired this with a thick Lebanese coffee flavored with cardamom, self-served from a long-handled rakweh. Strong, aromatic, and just enough bitterness to balance the sweetness of the dessert.

It turns a great meal into an occasion.

The Vibe

Al-Hawr is family owned, and you can feel it. It appears everyone working there is related. There’s a warmth that doesn’t feel manufactured. The space is relaxed but upscale. Comfortable without being casual. You can linger.

The only downside is parking. South Waterfront parking is a competitive sport. Plan accordingly.

Final Thoughts

If you find yourself in South Waterfront for an appointment, a meeting, or just passing through, do yourself a favor and make a reservation at Al-Hawr.

Dental cleaning days do not have to be a chore.

Sometimes they can end with lamb chops, mint lemonade, pistachio ice cream, and coffee strong enough to reset your soul.

Also posted at billyemartinjr.com.

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This year Valentine’s Day felt different.

Maybe it was the timing. We had just returned from a week-long cruise to Mexico with family. Maybe it was the decision to slow down instead of rushing through a crowded restaurant on the 14th itself. Or maybe it was the fact that I finally got something exactly right.

We stretched Valentine’s across a couple of days this year.

Painting the Moment

On Wednesday evening we found ourselves at the beautiful Multnomah Whiskey Library, and along with partaking in their delicious cocktails we hand-painted watercolor Valentine’s cards created by Spokane artist Emily Lex. There is something grounding about sitting across from your spouse, quietly painting a card that you know they will keep. It forces intention.

After hand water coloring the cards, I prepared my messages in both English and Korean.

More on that in a moment.

A Peaceful Interlude

Rather than battling the inevitable crowds today on Valentine’s Day, we had our primary celebration yesterday. After I finished work we headed out into one of those moody Portland afternoons, a slight drizzle in the air and that crisp February chill that feels almost cinematic.

Our first stop was a reservation-only Sip and Swoon event at the Portland Japanese Garden.

The Umami Café, perched over a scenic hillside with views toward Washington Park, was hosting a special menu. The space, inspired by Kyoto’s Kiyomizu-dera Temple, feels as if it floats above the trees. It is serene, warm, and understated.

After walking through the gardens, I handed Kay the two cards I had painted earlier in the week.

She read them.

Then the tears started.

The good kind.

The kind that say you hit the mark.

We sat together afterward inside the café and ordered tea and pastries. I chose the Hojicha paired with an Opera Cake. The roasted green tea carried deep, malty caramel notes, and the layered cake of biscuit joconde, coffee buttercream, and chocolate ganache was rich without being overwhelming.

Kay ordered Sencha with a Tarte aux Fraise. The organic green tea, deep-steamed in fukumushi style, carried a subtle umami character that paired beautifully with the delicate puff pastry, pastry cream, and fresh strawberries.

It was quiet. Cozy. Intentional.

The perfect prelude to the day’s ultimate event.

I’ll Leave It Up To You

From there we made the short eight-minute drive to Takibi for their Valentine’s Winter Omakase menu. Takibi’s name references the Japanese word for bonfire, and the warmth of the space lives up to it. We paired the experience with a sake sampler for me and a mocktail sampler for Kay.

The first wave of eats arrived as two abundant baskets of small plates: tuna sashimi, scallop carpaccio, oyster with ponzu gelee and ikura, karaage with shishito pepper, simmered chashu pork with bamboo shoots, brussels sprouts in mustard miso, and kombu-pickled vegetables. It was a feast before the meal had even properly begun. The tuna sashimi stood out immediately, silky and clean, melting almost instantly in our mouths.

Next came chawanmushi, a delicate Japanese steamed egg custard in a deeply savory dashi broth. It is not a dish for everyone. The texture is soft and subtle, almost ethereal. For those who appreciate it, it is pure comfort.

A harvest vegetable tempura followed, sweet potato slices and maitake mushrooms fried lightly and precisely. Crisp exterior, tender interior, no heaviness or greasiness.

Then came two chunks of saikyo miso-marinated black cod. Flaky, sweet, and perfectly balanced. Kay began to reach her limit at this point. I was just getting warmed up.

We added the optional grilled eight-ounce ribeye topped with shredded bonito, marinated overnight and impossibly tender.

The final savory course brought chilled ramen broth with snow-aged wheat soba noodles alongside salmon and Hamachi nigiri selected by the chef. The broth carried a subtle smokiness that complemented the slight chew of the noodles, ending the savory progression on a thoughtful note.

Dessert sealed the evening. A chocolate mochi cake resting on coconut cream and topped with pomegranate and sesame seeds. Part brownie, part mochi, entirely memorable.

Kay left with a full to-go box. I left full, but not uncomfortably so. And somewhere between watercolor cards, tea in the garden, and wave after wave of omakase, we created what may have been our best Valentine’s yet.

Sometimes the right plan is not to outdo the holiday.

It is to stretch it out, slow it down, and make it personal.

This year, that plan worked.

Also posted at billyemartinjr.com.

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In my last article, I wrote about a favorite restaurant that somehow had never made it into my lineup. Portland being Portland, it turns out that wasn’t a one-off.

As I looked back over the places I’ve eaten at, especially with friends and family, I realized there was another favorite I had never actually written about. Given how often I’ve been there, that omission was genuinely surprising.

We’ll get to that in a moment.

Setting the Night

First, a bit of context. In addition to world-class food, Portland is full of cultural opportunities every day of the week. This year marks the 60th anniversary of the Star Trek franchise, and to celebrate, the Oregon Symphony teamed up with the producers of The Star Trek Ultimate Journey and conductor Jason Freer for a special performance at the Arlene Schnitzer Concert Hall.

Anyone who grew up in the 80s and loved Star Trek: The Next Generation knows how central Q, portrayed by John de Lancie, was to the series. Mischievous, unpredictable, and impossible to ignore, Q felt like the perfect excuse to start the evening sitting at the chef’s counter at Q Restaurant & Bar.

A Front Row Seat to the Show

Reservations are almost always required, and I strongly recommend opting for the chef’s counter if you can. It adds an entirely different dimension to the experience.

My evening began simply with a Classic Sazerac, paired with Sweet and Spicy Black Sesame Candied Cashews. The cashews were addictive, and the pairing struck a great balance between warmth, sweetness, and spice. A small opening, but a confident one.

Next came the Winter Citrus Salad, built around winter greens, honey pepper vinaigrette, peppered chèvre, candied hazelnuts, and a slice of pink grapefruit. Bright, fresh, and well-composed, it set up the rest of the meal nicely.

While chatting with the chefs, I was encouraged to try the Seared Ahi Tuna, served over sweet potato frittes with miso aioli, lightly dressed julienned cabbage, and another hit of those sweet and spicy cashews for texture. I followed the recommendation and was glad I did. I paired it with the Seasonal Crush cocktail, a mix of bourbon, kumquat purée, tangerine, lemon, Canton ginger liqueur, and cardamom bitters. Together, they made for a satisfying and cohesive main course.

Dessert felt non-negotiable at this point. Q’s dessert menu is always strong, and once again the chef steered me right with the Caramel Banana Cream Tart. Despite its appearance, the dessert was surprisingly light, built on a vanilla shortbread crust with banana pastry cream, fresh bananas, Chantilly, and toasted pecans.

Matched up with a stiff coffee, it was the perfect finish. Just enough sweetness and caffeine to fuel my ten-minute walk to the symphony, where the rest of the evening unfolded exactly as hoped.

A view from the Balcony

The show delivered exactly what it promised. Iconic footage from across film and television played on the big screen while the orchestra performed the franchise’s most recognizable and powerful music live. I had a prime seat in the Dress Circle and was more than ready for the night.

Whether you have a concert downtown or not, Q Restaurant & Bar is worth a visit any time of year. The menu evolves with the seasons, the bar program is consistently strong, and the location makes it ideal for a relaxed walk to whatever comes next.

Go soon. I suspect it will earn a place in your regular rotation just as it has in mine.

Also posted at billyemartinjr.com.

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I usually make it over every other month, and late last week I had the chance to revisit Eem for lunch and reconnect with some familiar favorites. They open right at 11, and I timed it perfectly, arriving just early enough to be first in line. While I have never personally had to wait long, a sign near the entrance makes it clear that things can back up quickly, especially once the lunch or dinner crowds roll in.

Once inside, the room felt open, informal, energetic, and relaxed all at once. The staff was welcoming and efficient, and within moments I was settled and ready to order.

I did not need much time with the menu. I already knew what I wanted.

I started with the Hot Fried Cauliflower with chili jam and fish sauce peanuts. The cauliflower is beautifully crisp on the outside while staying tender inside. The chili jam brings heat and sweetness, and the fish sauce peanuts add both crunch and a deep umami note that ties everything together. It is an ideal way to start a meal here.

As much as this dish could stand in for wings, and does so convincingly, I was very much in the mood for meat as well. Next up was the Smoked Pork Krapao. The plate arrives with eight to ten pork belly burnt ends, rich and smoky, tossed with Thai chilies and sautéed Thai basil. A punchy nam prik plaa adds sharpness, a fried egg unlike any I have encountered elsewhere adds richness, and crisp fresh cucumber slices keep the whole thing from tipping too far into indulgence..

I knew going in that I would not finish everything in one sitting. As much as I love Eem’s White Curry with Brisket Burnt Ends, I had a plan. Half of each appetizer would become dinner later that evening, along with 1/2 of my main course.

That main course was the Chopped BBQ Fried Rice, and it remains probably one of the top three versions of fried rice I have had anywhere. Eem’s partnership with Matt’s BBQ shines here. Smoked brisket from one of Portland’s most respected pitmasters is folded into the rice alongside shishito peppers, chili jam, and fried shallots. The result is smoky, spicy, rich, and deeply satisfying without ever feeling heavy.

Even eating only half and saving the rest for dinner, the portion size felt generous for the price. At $17.50 for a regular portion, it is an outstanding value. The fact that an XL version exists for $34, and could probably feed a small army, only adds to the appeal.

It was raining steadily that day, and I got soaked walking to and from the car. It did not matter. Some meals are worth the inconvenience, and Eem remains one of those places I return to with complete confidence.

If you find yourself east of the Mississippi District in Northeast Portland, show up right when they open, grab a seat, and settle in. Eem is not just a great lunch spot. It is the kind of place that quietly earns its way into your regular rotation and stays there.

Also posted at billyemartinjr.com.

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Living in one of the foodie meccas of America, when I think back on 2025, I don’t remember the year in calendar pages or deadlines. I remember it in meals. In small sensory fragments that stayed with me. The sound of a quiet dining room settling into the evening. A dish that surprised me. A conversation that only seemed to happen because the restaurant created the right space for it.

This is not a scoreboard or a ranking exercise. It is a look back at the meals and restaurants that defined the year for me. Some because they were extraordinary. One because it reminded me, very clearly, of what matters in a dining experience when those things are missing.

These are the meals that marked the year.

Best Overall Dining Experience of 2025

Mucca Osteria

If there was one meal that captured everything I value in a restaurant, it was my night at Mucca Osteria.

From the moment I sat at the chef’s counter, there was a calm sense of intention in the room. The lighting was soft and warm, the space felt close without feeling crowded, and the pacing of each course gave the evening a natural rhythm. The food followed that same quiet confidence. Castelvetrano olive bread that tasted comforting and familiar. A ribeye finished with truffle cream that was rich, but never overwhelming.

Nothing tried to dominate the experience. Instead, the food, the atmosphere, and the conversation moved together. It was the kind of meal that does not ask to be remembered but ends up living in my memory anyway.

When I think about why other meals on this list mattered, I keep coming back to what Mucca did so well. Presence, balance, intention. It set the tone for how I measured the rest of the year.

Best Date Night Meal of 2025

Janken

If Mucca felt grounded and intimate, Janken became memorable for a different reason entirely. It was one of those rare evenings where the food, the room, and the people all aligned.

The space glowed softly and the pacing encouraged conversation, but what made the night special was the connection that formed at the table. Over miso black cod, wagyu dumplings, and a mistakenly-delivered drink, a new friendship with Marshall and Esther began to take shape. The kind of friendship that feels easy from the first moments, where stories begin flowing before you even realize how much time has passed.

What I remember most about that night is not just the flavor of the food, but the feeling of possibility that came with it. The sense that the evening extended beyond the meal and into something lasting.

In that way, Janken sits alongside Mucca in my memory. Two very different meals but guided by the same truth. The best dining experiences are not only about what is on the plate. They are about who you share them with.

Best New Discovery of 2025

G-Love American Kitchen, The Works

G-Love was the discovery that surprised me the most this year.

Ordering The Works meant handing control to the kitchen and letting the night take its own shape. What followed was a meal Kay and I shared with Marshall and Esther that was full of movement and personality. Plates arrived with a sense of play, but also with intention. Some dishes leaned bright and energetic. Others grounded the experience with deeper flavors.

Where Mucca felt calm and Janken felt cinematic and relational, G-Love felt alive in a different way. The evening unfolded instead of simply progressing through courses. It felt collaborative, like the kitchen was inviting us into the experience rather than performing it for us at a distance.

It reminded me that great meals do not always need structure to have purpose.

Best Single Dish of 2025

Spinach Gomae at Yama Sushi and Izakaya

Some meals define a night. Some are remembered because of a single dish.

In 2025, that dish was the Spinach Gomae at Yama. On the surface, it is simple. But the balance of flavor, the gentle nuttiness, and the clean, satisfying finish made it impossible to forget. It captured the same idea I saw in my favorite meals across the year. Confidence through restraint.

It did not need to be elaborate to leave an impression. It just needed to be right.

And in that quiet, understated way, it stood beside the larger meals that shaped the year.

Best Casual Meal of 2025

Your Next Lunch in Portland

Some of the meals that defined the year did not happen at night at all. One of the most memorable came over lunch at Khao Man Gai.

There was nothing dramatic about the setting. No staged atmosphere or curated mood. Just a simple plate of chicken, rice, broth, and sauce prepared with quiet confidence. The flavors were honest and comforting, the kind of food that feels steady and grounded. It was the kind of lunch that does not try to impress yet ends up lingering in memory because it meets you exactly where you are in the middle of the day.

That meal became a reminder of how meaning can show up in unexpected places. It was not elaborate, but it was intentional. It did not try to become an “experience,” but one formed anyway.

Moments like that helped shape the rhythm of the year just as much as the bigger dinners did. What’s really interesting is that this restaurant and the next were bookend opposite portrayals of Thai food within the same week.

Most Overrated Dining Experience of 2025

Longbaan, One Bite Wonder in a Sea of Disappointment

James Beard award-winning Longbaan was memorable for all the wrong reasons. Despite all the hype, the northern Thai tasting menu leaned so heavily acidic that dish after dish felt sharp and unpleasant rather than balanced or enjoyable. The pacing made it worse. A single small bite would arrive, then nothing for fifteen or twenty minutes, followed by another bite and another long wait. The meal never found rhythm or flow. It became tiring instead of engaging.

This experience stood in direct contrast to the rest of the year’s best meals. Where places like Mucca, Janken, and G-Love delivered warmth, balance, and satisfaction, Longbaan felt disconnected, slow, and difficult to enjoy. It earned its place in the year not because it was meaningful, but because it was a clear reminder of how important flavor, pacing, and cohesion really are in a great dining experience.

Honorable Mentions

· Pink Floyd, Pulled Pork, and Portland Weirdness, a night where food, music, and atmosphere blended into something unmistakably Portland.

· Confessions of a Carnivore, a reflection on appetite and comfort that revealed another side of how food fits into my life.

Closing

Looking back at 2025, the meals that stayed with me were not the ones chasing spectacle. They were the ones grounded in presence, care, and intention. Whether in an intimate dining room, a glowing date night space, a lively kitchen-driven service, or a simple lunch setting, the best meals of the year made the moment feel fuller than it was when it began.

That is what earned them a place amongst my Best of 2025, and I can’t wait to see where 2026 takes us.

Also posted at billyemartinjr.com.

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We had a brief window of sunshine yesterday, just a couple of hours wedged between Portland’s winter downpours, and I needed to take advantage of it. So, I made a day of it and visited three Portland-area markets, plus two bonus stops. Here’s the good, the bad, and the ugly of the experience.

PDX Estate Marketplace – Tigard

I regularly receive multiple “Things to do in Portland” type newsletters that provide ideas on my next adventure, and the PDX Estate Marketplace shows up every month, so I’ve had it on my list to visit for a while.

This market is a 20,000-square-foot warehouse in Tigard that opens one weekend a month and sells everything from clothing to furniture to seasonal knick-knacks. I wasn’t quite sure what to expect, but the first sign came quickly: parking is a nightmare. Once you do find a spot, entry is free and the crowd inside is manageable, until checkout, where the line bottlenecks heavily.

I spent about 15 minutes wandering. Honestly? Highly unimpressed. Stores like Memory Den in SE Portland are miles better for vintage or used goods.

Verdict: Skip it. Portland has far better options across the river.

Weihnachtsmarkt – German American Society of Portland

Next up was a once-a-year location that I’d driven past countless times but had never attended: the German American Society’s annual Weihnachtsmarkt.

Entry required standing in yet another line, but once inside, visitors could browse holiday vendors, kids could visit Old St. Nick, and the building’s interior had a festive, community feel.

Outside, multiple food tents served German and Bavarian specialties. Unfortunately, the food line was long, and the pickup line was another wait. But once I finally had my tray and found a seat I dug in.

The Bavarian pretzel? Not the best. It seemed frozen, not fresh.
The main plate? Phenomenal. Schweinebraten, spicy beer brat, German potato salad, and kraut, all what I imagine would be authentic and very delicious.
Apple strudel? Decent, though a bit soggy and smothered in fake whipped cream.

Verdict: If you like German food or are curious about the Society, go next year. Entry is $5. Parking is rough. I parked three blocks away, but after that meal, the walk didn’t hurt.

Milki Ethiopian Café – SE Portland

With time to kill before my final destination, I searched for a nearby coffee shop and discovered Milki Ethiopian Cafe (named after the owner’s daughter), right across the street.

The café is spacious, bright, and comfortable, complete with an upstairs lounge and restroom. I ordered a large chai latte and settled upstairs for a couple hours. I didn’t try the pastries, and the latte was so big that I couldn’t properly assess their espresso drinks, though I did see a fresh double shot being pulled right in front of me.

They’re in soft-opening mode, and the experience still needs some tightening up. Case in point: my latte arrived in a beer mug.

Verdict: Give them a couple of weeks. It’s not a destination café yet, but if you live nearby, it looks like a pleasant spot to maybe relax or get work done.

Portland Night Market – Central Eastside

For my final market stop, I headed to the Portland Night Market, held monthly for about a decade inside a vintage warehouse just east of the Morrison Bridge.

The normal entry line is enormous, wrapped around the corner and easily an hour long. My strongest recommendation: buy the $10 Fast Pass. It puts you in a separate line that gets priority entry and moves fast.

Inside, the market is lively and packed with vendors offering home goods, art, clothing, food, and more. One of my favorite cocktail mixers, Portland Syrups, had a booth, which is always a win.

But the standout was Hygge Chocolates, serving absolutely incredible bon bons. I curated a box of nine flavors for myself. See if you can guess which ones made the cut.

Verdict: A must-visit. But do yourself a favor, don’t be cheap. Buy the Fast Pass!

Cowbell – Cheese Monger on SE Morrison

On the walk back to my car, I spotted a tiny cheese monger shop called Cowbell and couldn’t resist stopping in.

The shop is maybe 20×20 feet, but packed with great finds like pickles, sauces, black truffle popcorn (I bought a box), and more. A couple from Vancouver was ahead of me ordering what felt like half the shop’s meat case (but I don’t fault them one bit and I ended up mimicking much of their order on a smaller scale) so I had time to enjoy some samples while the butcher sliced up their order for ten minutes straight.

When it was my turn, I ordered:

Meats

Duck Prosciutto from Smoking Goose

Wagyu Salami from Smoking Goose

Spruce Tip Bresaola from Smoking Goose

Cheeses

Ahuntz Gasna - A medium hardness sheep cheese from the Pyrenees in the South of France

Shakerag Blue - A blue cheese from TN wrapped in fig leaves and soaked in whiskey from Sequatchie Cove

Gouda - A salty, powerful expression from Stompetoren in the Netherlands

I got everything home and made up a nice little plate to finish out the day.

VERDICT: Their prices are reasonable, the people are friendly and knowledgeable, and the product is top quality. They are only open Sat-Wed noon-6pm so plan ahead and definitely check them out if you enjoy specialty meats or cheeses.

Wrap-Up

All in all, a perfect Portland winter Saturday. Yes, the parking is terrible, and the lines are long, but that’s part of the deal of being able to enjoy so many activities just minutes away. Plan ahead, expect some waiting, and enjoy the reward once you finally make it through the door.

Check out these spots when you can and let me know what you think.

Also posted at billyemartinjr.com.

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It’s been a bit since I last posted, not because I’ve stopped wandering around exploring Portland, but because many of my recent outings have been return visits to longtime favorites I’ve already written about here (sometimes more than once). But this past Tuesday changed that. I had a genuinely magical evening downtown at a new spot that absolutely deserves a place in these pages.

Italian at Its Best

After wrapping up a class at my favorite Library, I walked around the corner and one block over on Morrison Street to what is now my new favorite Portland restaurant: Mucca Osteria.

I’ve had my eye on Mucca for a long time. The trouble is, it’s usually packed, and the nights I’ve felt the urge to visit, I never had a reservation. This time I planned ahead and snagged a 7:15 p.m. seat, right at the 5-person chef’s counter.

That choice set the tone for the entire evening.

From the moment I stepped through the door, I was wrapped in a warm, bustling, yet peaceful atmosphere.

I purposely booked a seat at the 5-person chef’s counter so I would get to experience the craft and skill of the chefs up close and personal. Everyone was interactive and answered all my questions and before I had even ordered my appetizer, I knew I would be back.

The Opening Notes: Bread, Olives, and a Manhattan to Remember

As I browsed the menu, the server brought over house-made bread studded with Castelvetrano olives (my favorite), served alongside a light, bright, sweet, punchy olive oil and balsamic. Add in a bubbly Italian mineral water and a Manhattan made with Rye, Averna Amaro, and a 20-year-old Kopke port, and I was well on my way to bliss.

And that was just the start.

Prosciutto e Burrata: A Memorable Opener

My first dish was the Prosciutto e Burrata—a 500-day aged Parma Reserve prosciutto wrapped around a fresh ball of burrata, topped with pickled onions and finished with balsamic.

The interplay of flavors was exceptional: salty, silky prosciutto; the stringy, luscious creaminess of the burrata; the tangy sweetness of the balsamic. It was the kind of starter that makes you lean back, take a breath, and think, this is going to be a special meal.

The Showstopper: A 40-Day Dry Aged Ribeye

Feeling adventurous, I went all in on the entrée: the 40-day dry-aged ribeye served with a creamy garlic potato purée, perfectly sautéed broccolini, a luxurious black truffle cream sauce, and, because why not, shaved Black Winter Truffles from Burgundy blanketing the plate. This dish was nothing short of extraordinary.

Paired with a velvety Italian Super Tuscan, it became the undisputed highlight of the night.

But the food wasn’t the only standout.

Conversations at the Chef’s Counter

One of the pleasures of sitting at the chef’s counter is seeing (and appreciating) the craft up close. Another is the spontaneity of conversation. I found myself chatting with the staff and several friendly regulars, and the entire experience took on the warm feel of a communal dinner. It elevated the evening beyond just a meal.

Saving Room for Dessert (Barely)

Determined to explore the dessert menu, I boxed up about half the ribeye and shifted gears to the Dolci menu.

Two dishes immediately grabbed my attention:

1. Tortino al Cioccolato — Chocolate hazelnut mousse, chocolate glaze, chocolate wafer, candied hazelnuts, and Gianduja gelato.

2. Mousse di Pistacchio e Limone — Pistachio-lemon mousse cake with pistachio nougat, candied lemon, and sandy pistachio lemon curd.

Unable to choose, I followed my server’s brilliant suggestion: order the Pistachio dessert, and she’d bring me a small scoop of the Gianduja gelato on the side.

A compromise I could absolutely get behind.

Both sweets were mesmerizing, but that gelato with the deep dark chocolate richness, the smooth, perfectly formed ice crystals, the toasted hazelnuts, was just sublime.

A Quick Note on the Upstairs Dining Room

Mucca Osteria also features an upstairs dining area, which I’m hoping to try next week during a business dinner. If the experience matches the chef’s counter, it’s going to be another memorable evening.

Bonus Round: Mucca Pizzeria at Home

Mucca Osteria sits right next door to Mucca Pizzeria. I didn’t get to try their pizza that night, but while writing this post I needed something to gnosh on, so I ordered the Salsiccia e Funghi, a Neapolitan-style pie with Italian sausage, mushrooms, Mama Lil’s peppers, and mozzarella. It arrived still piping hot after the 8-minute trip from the restaurant to my home. Chewy, beautifully leoparded crust, generous toppings, and the perfect size for a one-person meal.

A fantastic capstone to an already stellar dining experience.

Also posted at billyemartinjr.com.

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While the title of this blog often focuses on my explorations around the Pacific Northwest, my wandering and wondering spirit occasionally takes me farther afield. This time, it led me down the coast to celebrate my nephew’s wedding in Santa Maria, California, with a weekend stay in nearby Santa Barbara, the so-called “American Riviera.”

The American Riviera

Flying into Santa Barbara Airport feels almost cinematic. The small terminal opens directly into an airy courtyard lined with Spanish tiles, a bubbling fountain, and the faint scent of salt and sagebrush drifting in from the coast. A few steps later, you’re outside among palm trees, always a good omen for the days ahead.

After settling into my hotel and getting a good night’s rest, I woke up to a golden Saturday morning with a few hours to explore before the wedding festivities. A quick scan of the local welcome guide (and a helpful nudge from the front desk clerk) pointed me toward Joe’s Café, a downtown landmark established in 1928 and housed in a building dating back to 1886.

Joe’s feels like stepping into a time capsule: mahogany bar, leather booths, and waitstaff who seem to know everyone who walks in. Being the first diner of the day, I had my pick of tables and ordered the classic Eggs Florentine with a side of potatoes. The presentation was tidy, but the lack of flavor left me wanting more, pleasant but ultimately forgettable. Still, with its central location and old-school charm, Joe’s earns another chance, perhaps over lunch next time.

Leaving Joe’s, I found downtown Santa Barbara nearly empty, quiet streets lined with Mediterranean architecture, and street signs lettered in the city’s distinctive Mission font.

From Joe’s it’s a short drive to West Beach and Stearns Wharf, where the wooden planks stretch several hundred yards into the Pacific. The morning light on the water was serene, even with the distant silhouettes of oil rigs reminding you that this is still a working coast.

A Family Celebration and a Sweet Redemption Breakfast

The wedding in Santa Maria was joyful, a true family reunion with four generations represented. The next morning, determined to redeem my breakfast experience, I made my way to Jeannine’s Restaurant and Bakery. This lively café delivered in every way: flaky pastries, friendly service, and a spectacular Bananas Foster French Toast that I’m still thinking about. Combined with a sun-drenched view of the beach, it was easily one of the culinary highlights of the trip.

Fueled by sugar and caffeine, and the kind of morning optimism only travel brings, I drove up into the hills to visit Chumash Painted Cave State Historic Park. The narrow, winding road leads to a small rock enclosure adorned with centuries-old pictographs, haunting, intricate, and remarkably well-preserved. Photos don’t do it justice, but the official park site offers an excellent narrated history and even a 3D virtual view.

From there, I continued to the Santa Barbara Botanic Garden, which showcases over a thousand species of California native plants across eleven distinct ecosystems. The paths begin manicured and marked, then gradually transition into wilder terrain as you wander deeper into the landscape.

Along the way, remnants of the 1806–1807 Mission Waterworks aqueduct trace the hillside for the 1 1/2 miles down to the Mission, a tangible link to the area’s early history. One of the most striking features is a fallen Giant Sequoia section, its rings marking nearly 900 years of growth.

Nearby, an overlook offers panoramic views of the Channel Islands, often called the Galápagos of North America. The entire experience walking the Garden takes about two hours, depending upon your pace, and offers a thoughtful blend of natural beauty, history, and quiet reflection.

Mission and Margarita Moments

Being just around the corner from the Old Mission Santa Barbara, it felt only right to make it my next stop. Parking, as I discovered all weekend, was its own adventure, but after a few laps around the block I found a spot and made my way up to the stately pink-and-white facade.

Mass was in session, and though visitors weren’t seated, we were welcome to stand quietly in the back of the sanctuary. The hush of voices, the cool air of the stone interior, and the priest’s homily made the brief visit moving.

By then, my stomach reminded me that it was past lunchtime. I drove the few blocks over to La Playa Azul Café, a relaxed, family-owned spot tucked into a Spanish-style courtyard with bright blue umbrellas and ocean breezes drifting through.

I started with a Hibiscus Flower Margarita, made with agave nectar, lime juice, and a subtle hint of cayenne pepper, floral, tangy, and just the right amount of kick. For my entrée, I ordered the Tacos de Pescado: grilled halibut with roasted tomato-jalapeño salsa, crema roja, pico de gallo, shredded cabbage, avocado, and a squeeze of lime, all wrapped in warm corn tortillas and served with flavorful sides of rice and beans.

The meal was light, refreshing, and absolutely delightful, the kind of lunch that leaves you both satisfied and ready to keep exploring.

Right across the street sits El Presidio de Santa Bárbara State Historic Park, the site of a Spanish military outpost founded in 1782. The grounds preserve two original adobe buildings along with interpretive exhibits that tell the story of the early Spanish presence in California. Walking among the weathered walls and shady courtyards, you can almost feel the blend of cultures, Chumash, Spanish, and Mexican, that shaped the region.

Closing Thoughts

Later on Sunday I wrapped up the weekend with dinner and family at Holdren’s Steaks & Seafood. I didn’t manage to capture any photos, but it was the perfect way to end a sun-soaked weekend in the Golden State. The food and service were both outstanding, and our sidewalk table offered the best of Santa Barbara, great conversation, gentle evening air, and a little people-watching.

The next morning, as my flight lifted northward toward Portland, I couldn’t help but reflect on how this stretch of California feels like another world, yet it’s only a short hop from home.

This quick visit reminded me why travel doesn’t have to take you far to feel restorative. Santa Barbara may be small, but it offers more than enough for a full and memorable three-day escape. And for those of us in the Pacific Northwest, Alaska Airlines makes it easy, with daily non-stops from PDX to SBA, bringing the American Riviera just a couple of hours away. If you decide to check it out let me know what your favorite part was.

Also posted at billyemartinjr.com.

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There's a certain magic to reclaiming a space at night usually swarming with kids during the day. When the Oregon Museum of Science and Industry (OMSI) announced a "Museum After Dark" night, a 21+ yr. olds only affair promising science, cocktails, and no stray strollers—the concept alone was enough to get me in the door. Since I had not yet visited OMSI, the promise of exploring exhibits without dodging a single screaming child was a powerful lure.

Setting the Scene

A quick 10-minute hop across the river from our place in Southwest Portland got me there about 30 minutes before the official start time. This proved to be a smart move, as I easily found a parking spot and walked right in while the last of the daytime families were trickling out.

I was immediately greeted by one of the special attractions, the Jurassic World Lego Exhibit.

With time to spare before the adult festivities began, I made my way out back of the museum along the Willamette River. There, docked in the water, is the USS Blueback (SS 581) submarine—a familiar sight that I can actually see from my living room window, but one that’s always more imposing up close. The Blueback’s screw has been transformed nearby into a quiet tribute to our US Navy sailors, offering a moment of reflection before the night's main events.

To pass the remaining time, I discovered that the food court offered a surprisingly gourmet pit stop. A delicious freshly wood-fired thin-crust pizza topped with basil, goat cheese, arugula, and fig jam, paired with a local draft beer, was the perfect way to transition from the workday to a night at the museum.

When Dinosaurs (and Legos) Ruled the Earth

Once the doors opened, I headed straight for the special event: the Lego Jurassic World exhibit. The entrance immediately set a playful tone, drawing guests into a world meticulously crafted from tiny plastic bricks.

The exhibit was dotted with clever interactive displays. One invited guests to fill in small mosaic panels with Legos, which were then added to a larger, community-built mural. It was a satisfying touch to see my own small contribution installed by a staff member.

Further in, a display of "amber"-entombed Legos was a brilliant, whimsical take on paleontological preservation.

Of course, the real stars were the dinosaurs. Miniature Lego velociraptors, triceratops, and others were scattered throughout, each a small marvel of design.

The grand finale, however, was a massive Tyrannosaurus Rex, offering the perfect, slightly ridiculous photo op of being chased down in a Lego Jeep.

A Quick Tour of the Classics

After escaping the jaws of the carnivorous therapod, I ventured into the museum's permanent collections. The paleontology department, though featuring some interesting bones and casts mid-recovery, felt surprisingly compact.

The most captivating permanent piece I encountered was a large, suspended globe near the exit to the section. Rotating projections swirled across its surface, illustrating global weather patterns, the slow crawl of ocean currents, and the unsettling spiderweb of recent earthquakes. It was an interesting visualization of our planet's dynamic systems.

Final Thoughts

As I finished with the globe, and having seen what little there was to see, I made my exit. I noticed the crowd had swelled considerably and as I headed out to my car, I felt a twinge of sympathy for the hundreds of people now snaking through an easily 30–45-minute line just to get in.

Ultimately, OMSI After Dark is a fantastic concept. The Lego Jurassic World exhibit was genuinely creative and fun and enjoying a museum with a beer in hand and no kids is an undeniable pleasure.

Where the evening fell a bit flat for me, however, was in the museum's permanent wings. After the color and ingenuity of the special exhibit, the regular displays felt like they were missing a spark. They didn't quite seem to capture the grand promise of "Science and Industry."

Would I go back? For another compelling special exhibit, probably. The adult-only format is a winner (if you get there early). But as for the permanent collection, it left me wanting a whole lot more. It was a night of incredible plastic dinosaurs in a museum that, for me, felt a bit too fossilized itself.

Also posted at billyemartinjr.com.

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When the Portland Summer heat cranks up occasionally to nearly 100 degrees, the only answer is to fight fire with fire—followed by a very, very cold dessert. That was the plan when Kay and I found ourselves craving Korean food on a sweltering afternoon. Our destination: a small spot in the Hawthorne district called Mok Dong Kimbap, with a planned cool-down at Premium Matcha Cafe Maiko.

The Restaurant: Mok Dong Kimbap

The name itself, Mok Dong Kimbap, tells a story. "Mok Dong" (목동) translates to "Tree Village," referring to a neighborhood in Seoul, while the star of the show, "Kimbap" (비빔밥), means "seaweed cooked rice." It’s a fitting name for a cozy, six-table restaurant focused on a classic Korean dish.

Stepping inside, we were greeted by a modern self-order kiosk and a sleek black-and-white decor accented with chandeliers and art. After placing our order, we settled in.

Appetizers

One thing I appreciate is a restaurant that paces its courses, and even though we ordered everything at once, our dishes arrived in perfect order. We started with a plate of Japanese potstickers. While these were Gyoza, it's a great example of culinary crossover. Korean Mandu (만두) tend to be filled with glass noodles and more vegetables, while Japanese Gyoza are more meat-forward.

Next up was the Kimchi Jeon (김치전), a savory pancake loaded with kimchi and both white and green onions. I always ask for it to be cooked a little extra, and this one delivered the perfect exterior crunch I was hoping for. Feeling obligated to order the namesake dish whenever I visit a new place, to round out the starters, we had the Original Kimbap (김밥). Literally "seaweed rice," this classic roll was filled with egg, cucumber, carrot, and pickled roots. What set it apart was a spot-on spicy mayo dipping sauce that added a welcome kick.

Entrees

For our main courses, Kay chose the Tteokbokki (떡볶이), a classic street food dish of chewy rice cakes, fish cakes, and a hard-boiled egg all swimming in a vibrant, spicy-sweet sauce. It struck a perfect balance between heat and sweetness.

I went for the Bibimbap with Spicy Pork. The bowl was a beautiful mosaic of thin-sliced cabbage, cucumber, carrot, zucchini, and microgreens. My bowl arrived with a raw egg yolk nestled in the center that, once mixed in, coated every grain of rice and vegetable, creating a rich, velvety texture. Alongside it came a series of small bowls filled with pickled vegetables and a dollop of Gochujang (고추장), the essential Korean red chili paste, to further kick up the heat. A perfectly seasoned bowl of miso soup completed the meal.

The portions were so generous that we couldn't come close to finishing. With leftovers packed for lunch (and dinner) the next day, we stepped back out into the blazing sun, ready for part two of our plan.

Dessert

To escape the heat, we headed to a place Kay had visited before: Premium Matcha Cafe Maiko. While it's part of a chain, the Portland location is the only one in town and has become a local favorite.

Kay, a seasoned fan, knew exactly what she wanted: the Matcha Shaved Ice. Topped with matcha syrup, adzuki beans, and soft shiratama mochi, it was a dessert reminiscent of the popular Korean patbingsu (팥빙수), or red bean shaved ice. While she was in heaven, I had a small taste and found the intensely grassy, herbal flavor of matcha a bit too much for my palate.

As a huge fan of root vegetable desserts like Taro, I was thrilled they were offering a limited-time Ube soft serve. The two are often confused, but they're quite different: taro is starchy like a potato, while Ube is a naturally sweet purple yam with a distinct vanilla-like flavor. For a bit of novelty, I splurged on the "Golden" option, which drapes a sheet of 23.75k edible gold over the soft serve. Did it add any flavor? Absolutely not. Was it worth the extra $6 for the sheer fun of eating gold? I couldn't resist.

The Ube itself was fantastic—creamy, sweet, and the perfect antidote to the oppressive heat.

The Verdict

Mok Dong Bibimbap is a definite gem in the Hawthorne district. The food is authentic, delicious, and generously portioned. I’ll definitely be going back for another bowl of that bibimbap.

As for Premium Matcha Cafe Maiko, it’s a paradise for matcha lovers like Kay. For me, I’ll be keeping an eye out for their next seasonal flavor. Together, they made for the perfect "spicy and sweet" day out in Portland.

Also posted at billyemartinjr.com.

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Here’s a piece of trivia: how many cities in the United States contain a volcano within their city limits? The answer might surprise you. There are only four: Bend, OR; Jackson, MS; Honolulu, HI; and Portland, OR.

Portland, however, isn't just home to one extinct volcano. It boasts several vents from the aptly named Boring Volcanic Field. This geological quirk sparked an idea: could I summit all four volcanos within Portland's main urban area in a single day? I set out yesterday to do just that. The journey would take me from manicured parks to forgotten roads and culminate in a wonderfully weird Portland tradition, an annual event now in its 28th year on the slopes of Mt. Tabor.

Powell Butte Natural Area

My quest began in the far southeastern corner of Portland at the Powell Butte Natural Area. A 30-minute drive out Powell Blvd leads to this expansive 611-acre nature park, a mix of meadowland and forest first purchased by the city in 1925. After a quick drive up the hill, a large parking lot offers space for 60-80 cars.

Inside the visitor center, the beautiful mural in the Intro depicts the view eastward toward Mt. Hood. It serves as a perfect introduction to the landscape we're about to explore.

Once on the trails, visitors will find well-maintained, paved paths that make for easy travel and offer sweeping views of the surrounding hills and valleys.

A recent rain shower had just passed through, leaving a million tiny jewels on the blades of grass and pine needles as the sun began to break through the clouds. The blackberries along the trail were plump and plentiful, and wildflowers added splashes of color to the scenery.

With a full itinerary ahead, I spent about 30 minutes soaking in the peaceful atmosphere before heading to my next destination. I made a mental note to return soon and explore more of its inviting trails.

Kelly Butte Natural Area

A quick 15-minute drive west brought me to the Kelly Butte Natural Area. The arrival was unassuming; there were no signs or grand entrance, just a gate crossing an old, abandoned road. It felt forgotten, a place with secrets.

I had no idea at the time, but subsequent research revealed Kelly Butte’s lively past. This site has served as a rock quarry, a jail, a farm for the county hospital, and even a top-secret, bomb-proof civil defense center as Portland government’s command post in the event of a nuclear war.

All I knew then was that it was a steep walk up the abandoned road. The summit was an unceremonious, flat clearing that looked more like a spot for teenage Saturday night bonfires than a volcanic park.

A little disappointed, I was turning to leave when I spotted a small trail. I followed it along the ridge until it met a wider, tree-lined path, which I walked for ten minutes before it started descending the western slope and I decided to turn back.

During my walk, I came across a couple of encampments, and the isolated feeling was palpable. While I wouldn't necessarily recommend exploring it solo, especially after dark, it offers a quick, shaded hike for those seeking solitude close to the city. Parking is limited to just a few cars at the entrance.

An Unexpected Detour to Eastern Europe

A quest of this magnitude requires fuel. Before tackling the third volcano, I made a pit stop at a place I’d discovered nearby: the Roman Russian Market. The packed parking lot was a promising sign.

The moment I pushed through the front door, with its Cyrillic signage, I was transported. The air was filled with the scent of baked bread and savory meats, and the lively chatter was entirely in Russian. I meandered through the aisles of the bakery, deli, and fresh food sections, amazed by the selection.

Sensing my delighted bewilderment, a kind woman from behind the deli counter asked if I needed help. I told her I was looking for lunch, and she led me to the hot food counter. I chose two rolls of Golubtsi (cabbage stuffed with ground beef and rice) and a side of potatoes. There was no way I was leaving without dessert, so I also selected a slice of rich, dark chocolate layered cake.

In the small adjacent cafe, I sat down and savored the delicious meal. The cake was a masterpiece of balance. It was slightly bitter, which I love, but a hidden layer of what I believe was apricot jam beneath a chocolate tuille provided the perfect counterpoint of sweetness and moisture. I immediately "starred" this market on my map, a delightful portal to another world I will definitely be visiting again.

Rocky Butte Natural Area

Another fifteen-minute drive northwest, and I arrived at my third destination: the 613-foot Rocky Butte Natural Area. This volcanic cone, just minutes from Portland International Airport, offers what might be the most commanding view of the four.

A large, graveled path leads from the parking area to the crown, where a stunning 360-degree panorama unfurls. The view encompasses the entire city, the Columbia River Gorge, and a front-row seat for watching airplanes on their final approach to PDX.

I found a perfect spot on the grass to relax with a cigar, watching the planes glide in. It was a moment of calm contemplation before the final push.

Mount Tabor Park

My final peak, a 15-minute drive south, was the 636-foot Mount Tabor. This is arguably Portland's most famous volcanic park, a 191-acre landmark that has housed the city's beautiful open-water reservoirs since the late 1800’s.

On this particular day, the park was electric. The annual Adult Soapbox Derby was in full swing by the time I arrived, and thousands of people had flocked to its slopes.

After ascending one of the infamous Mount Tabor Staircases that have quite the following, I found a prime spot right against the safety tape lining the downhill racetrack near the finish line and unfolded my chair to watch the "cars" barrel down the hill.

The creativity was astounding—from whimsical, gravity-powered contraptions to sleek, aerodynamic racers, goth mobile racers and public service vehicles.

After a brief intermission featuring a marching band, the final heats began.

The top three racers were all heavy, streamlined vehicles whizzing by at speeds I’d estimate between 30 and 40 miles per hour. The late afternoon sun broke through the clouds, bathing the scene in a perfect 75-degree glow—a quintessential Portland afternoon dedicated to its celebrated weirdness.

Final Thoughts

My urban volcano quest was a journey of contrasts. It took me from the manicured paths of Powell Butte to the forgotten road at Kelly Butte; from the quiet contemplation at Rocky Butte to the joyous chaos of the Soapbox Derby on Mount Tabor. It was a day that perfectly encapsulated the spirit of Portland: a city where serene nature, hidden history, diverse cultures, and unabashed weirdness all coexist.

I got in my 10,000 steps, but more importantly, I explored corners of my own city that were entirely new to me. It's a reminder that adventure is often just around the corner, waiting to be discovered.

Thanks for following me on this journey. If you have suggestions for weird, unique, or historical places around the Great Northwest that you have been to or are wondering about and think I should wander into, please leave a note in the comments!

Also posted at billyemartinjr.com.

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When two exceptional Portland establishments like the Multnomah Whiskey Library and Libre, team up, you know it's going to be a good night. I had the pleasure of attending a special pop-up dinner at the Library, where the all-female chef and owner team from Libre took over the kitchen. It was an evening of incredible food, curated and crafted cocktails, and great conversation among fellow diners.

The Multnomah Whiskey Library

With over 2,000 bottles of spirits lining its walls, the Whiskey Library is more than just a bar—it’s an elevated social club. For me, it's a downtown sanctuary that offers a rare sense of warmth and familiarity. The staff’s attention to detail is remarkable. They greet every member by name and remember their preferences, from their favorite drinks to where they like to sit. It’s this meticulous care that makes the Library feel like an upscale, modern-day Cheers.

The First Course

The evening's menu was a culinary journey through Libre’s signature Thai-Spanish fusion cuisine. Each dish was paired with a custom cocktail, curated by the Library's bar staff to complement the flavors of the food.

The night began with a Diplomatico Planas and Novo Fogo Silver cocktail, a refreshing mix of coconut water and lime, served in a Collins glass with crushed ice and a large sprig of mint. Paired with this was the Snack Duo appetizer. The first was a crunchy rice paper wrap filled with ground shrimp, crab, and pork, all topped with a Fresno chili-plum sauce. Though I'm not normally a fan of shrimp, the well-balanced flavors and crisp texture of the wrap were fantastic. The second, larger appetizer was a light rice flour crisp topped with grilled marinated pork jowl, an arugula salad, chipotle aioli, and a bright nam jim jeaw sauce. The pork had a subtle sweetness, which a Libre owner explained was from the plum sauce. It was a perfect start that promised a special evening.

The Second Course

Our next cocktail was the star of the show: a smoky and sweet blend of Mezcal Union, Noilly Prat Dry Vermouth, Huana Guanabana, and cucumber. This drink was a masterpiece, but a limited one—I tragically spilled most of mine and it couldn't be replaced. Thankfully, what I did taste was a flawless match for the next dish: a Hamachi Aguachile.

This dish featured sashimi-grade Hamachi swimming in a Thai-style chili-lime fish sauce and watermelon-lime granita and entwined with slivers of crisp cucumber. The granita's acidity cut through the smokiness of the mezcal cocktail perfectly. The standout surprise, however, was the chewy, flavorful fried garlic that adorned each piece of fish, adding a delightful textural pop.

The Third Course

The energy at the table was buzzing as we moved on to the third pairing. A glass of 2022 Francois et Julien Pinon Vouvray Les Deronnieres was served alongside a Black Pepper Lobster Taco. The taco was a beautiful creation: tender lobster tossed in oyster sauce and black pepper, served on a crispy tostada shell with pickled purple onions (cebolla curtida) and a Thai chili sauce. While the wine was a passable pairing, I felt it was a missed opportunity to truly elevate what was, by far, the pinnacle of the meal. The lobster was succulent, and the combination of spices and textures was simply stunning.

The Fourth Course

Next up was a cocktail that, while fine on its own, felt a bit out of place given the evening's theme. A mix of Knob Creek 9-year Bourbon, Christian Drouin Calvados, and sherries, it was a sudden shift from the mezcal-forward menu.

Any disappointment, however, evaporated the moment the Beef Cheek Birria Hung Lay arrived. A slow-braised chunk of beef cheek that fell apart with just the touch of a fork. It was served with roasted peanuts, pandan-infused rice, pickled beets, papaya, and a rich hung lay curry spiced sauce. The flavor was so incredible that I wanted to lick the plate clean. Each slow, savoring bite was a highlight of the night.

Final Course and Thoughts

Before dessert, the Libre chefs were brought out, and along with the other two owners, were treated to a round of applause where the guests thanked them for an unforgettable culinary experience.

Our final dish was preceded by a delicious little shot of a cocktail containing rum and lime (I didn’t capture the other ingredients, but it was pretty sophisticated and had a nice sweetness, punch and smokiness).

This was paired with a Sticky Rice Tres Leches, a beautifully balanced dessert that was refreshingly light and not overly sweet. Coconut-infused sticky rice soaked in a three-milk blend, topped with tamarind crème Chantilly, Maria cookie crumbles, and edible gold leaf, it was the perfect bright finish to a rich and savory meal.

While the Library is a members-only Whiskey Club serving up excellent food and cocktails, evenings like this are open to anyone who signs up. It’s easy to get on their mailing list and if you do I encourage readers to take up any opportunity for a class or restaurant popup at the Library that you can because you will definitely not be disappointed.

Have you ever attended a pop-up dinner or a special event at a unique venue? Tell me about it.

Also posted at billyemartinjr.com.

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Beyond snagging the occasional free sample while meandering the aisles of Costco, when does one truly get to experience a fine dining meal at a supermarket? If you live in the Portland area, the answer is "often." Zupan’s, a small chain of three family-owned, high-end markets, regularly transforms into a culinary destination. Recently, I had the pleasure of attending one of their signature dinners, and it was an evening that defied all grocery store expectations.

The Setting: A Battle of Burgundian Styles

The Zupan’s in Lake Oswego recently hosted its Legacy Wine Dinner in their charming Breezeway, setting the stage for an extraordinary meal. The evening's premise was a fascinating head-to-head comparison: a premier French brand with a 160-year history, Louis Jadot, pitted against its ambitious protégé, Résonance, a Burgundian-style winery that has made its home here in Oregon’s Willamette Valley. Tying it all together was the outstanding culinary work of the supermarket’s Executive Chef, John Eisenhart.

The winemakers themselves were in attendance. Jacques Lardière of Jadot, a legend in the field, sat at one end of the 20-guest table…

… while his protégé, Guillaume Large of Résonance, sat at the other.

I had the good fortune of sitting next to Guillaume, granting me a running commentary on the friendly rivalry throughout the evening. While the competition was good-natured, it was clear Guillaume held deep respect for Jacques, even as he reveled in my praise for his new-world creations.

Reception: Rosé, Rillettes, and Caviar

The festivities began with a stunning Rillette Board of duck and rabbit, accompanied by fresh baguettes, French butter, sea salt, and pickled cherries. This was followed by delicate Potato Blinis topped with Osetra Caviar, crème fraîche, and chives.

This lavish start was paired with a chilled 2023 Louis Jadot Beaujolais Rosé, a crisp counterpoint to the rich appetizers.

First Course: A Tale of Two Chardonnays

Our opening seated course was a decadent Poussin and Truffle Consommé. It was like sipping the most refined French Dip au jus imaginable. It was simple, yet profoundly delightful with its fragrance filling the nose and its umami depth coating the mouth.

This was paired with both the 2022 Résonance Willamette Valley Chardonnay and the 2022 Louis Jadot Pernand-Vergelesses Clos de la Croix de Pierre Chardonnay. The verdict was immediate and decisive. The Résonance easily bested its French counterpart. A theme for the night began to emerge: the Louis Jadot Chardonnay, while technically correct, felt restrained and sharp with acidity. In contrast, the Oregon Chardonnay was vibrant and crisp with a subtle, elegant buttery finish, a world away from the California oak-bombs of the 90s.

I leaned over to Guillaume. "Oregon, one; France, zero," I said. He barely disguised his smile.

Second Course: The Perfect Lyonnaise

Next, a course to make us feel momentarily healthy: a beautiful Frisée Salad with a perfectly poached egg, lardons, and an herb vinaigrette was delivered to the table. The creamy yolk and the rich, savory smokiness of the lardons conspired with the sharp vinaigrette and the bitter frisée to make a perfectly composed, classic salad.

The pairing: the 2022 Résonance Willamette Valley Pinot Noir vs. the 2022 Louis Jadot Beaune 1er Cru Pinot Noir. With this first round of red wines I found the French version surprisingly muted. The Oregon Pinot, however, was a revelation, with its flavor and structure as good as any old-vine Zinfandel, with a peppery spice that beautifully complemented the salad. In fact, it was so delicious that I ordered two bottles on the spot, necessitating a happy return trip to Lake Oswego the next day.

"Round two goes to Oregon once again my friend," I informed Guillaume. "It's now two-zero."

Main Event: Tournedos Rossini

As we conversed, a musician in the corner entertained us with melodic Spanish guitar, setting the mood for the main event: Tournedos Rossini.

A petite beef tenderloin topped with foie gras and draped in a truffled Sauce Madère. It was the epitome of classic fine dining executed flawlessly. A glance around the table confirmed it at the end of the course when I saw not a single bite remained on anyone's plate.

This powerful dish was matched with the 2022 Résonance Founder’s Block Yamhill-Carlton District Pinot Noir and the 2021 Louis Jadot Pommard Pinot Noir. The Résonance again proved more flavorful and robust, holding its own against the rich beef and foie gras. While I personally preferred the previous, more versatile Willamette Valley Pinot, the Founder's Block was undeniably the superior wine in this pairing. The scoreboard ticked up: Oregon, three; France, zero.

Dessert: A Sweet Conclusion

To cleanse our taste buds after such richness, the servers presented a spoon of bright Concord Grape Ice.

It was a light, fruity reset before the final course: a tart Cherry Galette with Chantilly cream, all enrobed in a wonderfully flaky crust.

Final Thoughts

My two years living in Oregon have been a continuous discovery of its sophisticated, flavorful, and reasonably priced wines. They easily stand shoulder-to-shoulder with their more famous cousins to the south. This dinner was a compelling testament to that, demonstrating how the new-world energy of Oregon winemaking can outshine even a legendary French legacy. And finally, it proved once again that you can, most definitely, get a luxurious meal in great company at a supermarket.

The evening ended perfectly, with both winemakers leading the guests in a rousing French "thank you" song for the chef and his team. It was a moment of shared joy and a wonderful and gracious note to an unforgettable meal and evening.

Also posted at billyemartinjr.com.

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In a city like Portland, where food trucks are legion and new restaurants pop up like chanterelles after a rain, declaring a best Mexican Restaurant is a very bold claim.

With its funky, colorful streetside presence in both North and Southeast Portland, this local taqueria doesn't just compete; it stands out, winning the Willamette Weekly’s "Best of Portland" reader’s poll for Best Mexican Restaurant. I decided it was time to see if it lived up to the hype.

La Comida

The siren song of street tacos called this past week, and a quick 10-minute drive from our office on Swan Island landed me and a coworker right in the heart of the Mississippi District. The moment you see ¿Por Qué No? you get it. The explosion of color, the bustling patio, the general laid-back energy—it’s an instant mood-lifter. It’s less like a restaurant and more like a portal; for a moment, you feel transported somewhere much further south of the Rio Grande.

The friendly service got us started, but the menu is the star. I zeroed in on the daily special, landing on two classics: a savory Ribeye taco with the sharp, bright tang of pickled onions, and my personal gold standard, the Al Pastor with its blanket of cilantro and its spicy and smokey adobo citrus marinade. Both were cradled in handmade corn tortillas, crafted fresh in-house daily I’m told—a detail you can absolutely taste.

The accompanying rice and beans weren't an afterthought though; they were rich and flavorful, and I immediately mixed them into a perfect, comforting mash.

Across the table, my coworker’s Ribeye Tostada was an impressive pile of meat, fresh produce, crumbly Cotija cheese, crema, and avocado. The report back was a resounding, and very delicious, "yes."

Reflexiones Finales

In a city full of culinary choices, ¿Por Qué No? answers its own question. It's more than just a meal; it's an experience. While parking on Mississippi Avenue can be a sport, the restaurant's North Portland location at 3524 N Mississippi Ave is on the southern end of the main drag, making it a bit more manageable.

It's proof that you don't need a white tablecloth to have a five-star food experience. All you need is a vibrant patio, a couple of outstanding street tacos, and a reason to ask, "Why not?"

Also posted at billyemartinjr.com.

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Occasionally, the Multnomah Whiskey Library opens it's doors to local chefs to use their kitchen for a “pop up”, while at the same time exposing MWL members to unique chef experiences they likely wouldn't otherwise have. I recently had an opportunity at The Library to experience Chef Jean Manuel’s Plant Based Papi, a completely vegan experience.

What Food Eats

As a self-proclaimed carnivore, I usually see vegetables and grains as supporting players—the side dish that gets eaten by the entree, not the star of the show. But on this night, the entire menu was composed of nothing but plants, including the expertly paired cocktails and wines.

First up was a Wild Mushroom 'squid ink' Tostadita. The mini masa tostada was completely free of squid ink, instead blanketed in a locally harvested mushroom medley, cashew crema, cilantro, lime zest, and micro cilantro. Chef Manuel is clearly a culinary sorcerer, because if I had my eyes closed, I would have sworn I was eating a spicy chorizo tostada.
The tostada was crunchy, and the mushroom filling was crumbly and packed with flavor. The cashew crema, cilantro, and lime provided a beautiful balance to the spices. To keep all the fillings in place, I found it was best to use the large slice of radish as a kind of edible lid.

This dish was paired with Fossil & Fawn's 2023 Muscat, Chardonnay and Pinot Blanc meritage, which helped to take a little edge off the heat.

With this very impressive starter under our belt we had already started to formulate in our heads and amongst our table mates what a special evening this was going to be. While those of us at the table were talking about the last dish suddenly the next was already upon us.

For this course the house waiters started us out with a cocktail made with Knob Creek Bourbon, Sante Fe Mesquite Single Malt, Carpano Blanco, Rothman & Winter Apricot and Oloroso sherry. This smokey and slightly sweet concoction was perfectly paired with Charred Cabbage: a fire-roasted wedge of cabbage, creamy mole verde, pickled Serrano, toasted pepita crumble and cilantro ash.

The mole verde was almost like an amped up Green Goddess dressing. Together with the peppers, the crumble and the cilantro ash the whole dish had just the right touch of smoke, texture and acid. If it was possible, this dish was even better than the first and that is a good thing.

So, we had our appetizer and salad, now it was time for a soup course. Continuing with the Mexican theme, the waiters set before each of us a Soft Summer made with cimmaron blanco tequila, banhez distilado de piña, giffard pineapple, aveze, lime and mint.

To go with the sublime cocktail they presented us each with a bowl of Pozole Verde, which included heirloom hominy in a roasted tomatillo-poblano broth, confit chili-roasted jackfruit, avocado, pepita crumble, micro cilantro and Chile oil.

Don't get me wrong, this was a delicious dish, but just by looking at the picture it's obvious that this anemic representation couldn't possibly have the depth and breadth of a pork-filled bowl of Mexican pozole goodness. I enjoyed this course, I did, but it was my least favorite and it was the one dish that I think fell flat in comparison to its meat-infused counterpart.

The pozole was the one and only shortcoming of the evening and little did we know what chef had in store for us next that would blow our minds. To prepare us the waiters distributed glasses of an Envínate Lousas Mencia Blend, a Spanish Red wine.

To go with this “village wine” made from the Mencia grape, our waiters set before us a King Oyster Chipotle ‘short rib’ covered in miso-chipotle adobo glaze, over top of a crispy street masa, tomatillo-pumpkin seed mole verde and garnished with pickled red onion and radish. This dish was the defining moment of the evening. My mouth was completely confused. Was this pork belly? Short rib? Mushrooms? As I said earlier, the guests were pretty collectively blown away by how well this dish evoked a rich high end morsel of barbequed meat.

It was at this point that Chef Manuel and his team came out and mingled with the guests. I pulled the chef aside and told him, “Chef, the top of your menu says ‘Good Vegan Food’ but this isn't good vegan food”. He looked at me momentarily before I quickly continued, “Chef, this is just damn good food. It needs no caveat. You have obviously found your calling. You are feeding people's souls and you need to keep at this”.

The chef and his team mingled a few more minutes then excused themselves as they proceeded back to the kitchen to finish out the last two dishes. First up was a palate cleanser, a Cucumber Lime Granita made from shaved ice with fresh mint and allepo chili salt. This was spectacular and definitely achieved it's goal of completely resetting the palate of the previous spicy dishes to prepare diners for consuming the final course, dessert.

To get us ready for the final dish our waiters brought each of us a coupe of Muri Passing Clouds Non-alcoholic Sparkling Wine. Remember earlier when I said that the vegan aspect extended to the cocktails? Well this N/A sparkling wine tasted strongly of honey but that would have made it non-vegan. It turns out that through the use of quince they are able to achieve that honey-like flavor. After marveling over that it took me a moment to go back and remember that this wasn't even alcoholic. I strongly recommend any readers that aren't alcohol drinkers to investigate this very special N/A sparkling wine as you will not be disappointed.

The pairing of this drink couldn't have been more perfect with the dessert that was brought out. The final dish was a Charred Fig Sorbet with a dandelion “honey” crumble and agave drizzle. The sweetness of the agave against the slight bitterness of the Charred fig balanced incredibly to make this the absolute perfect way to end a near perfect meal.

Closing Thoughts

I've been to a couple of these vegan pop ups and they both themed their creations around Mexican cuisine, but Plant Based Papi was by far the most successful at interpreting popular Mexican flavors using only plant-based ingredients. Not at all surprising to me is the idea that a chef can craft a wonderful meal without the use of meat and this was evidenced once again on this night. Just spectacular.

Also posted at billyemartinjr.com.

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In a city celebrated for its culinary complexity and boundary-pushing menus, one of downtown Portland's most revered establishments thrives on a radical idea: perfecting simplicity. Nong’s Khao Man Gai, the cozy, ~25-seat restaurant from Bangkok native Nong Poonsukwattana, is a testament to this philosophy.

Since 2009, Nong's has been a cornerstone of the Portland food scene, serving clean, fresh, and profoundly flavorful chicken and rice. Her mastery hasn't gone unnoticed; in 2016, Condé Nast Traveller named Nong's one of the essential restaurants to try in the entire United States—the only one selected from Oregon.

The Menu: Deceptively Simple, Deeply Flavorful

The menu at Nong’s is straightforward and centered on its namesake: chicken and rice (Khao Man Gai). True to its Portland roots, vegetarian options are also thoughtfully included.

A serving arrives as a beautiful mound of fragrant steamed rice topped with a layer of immaculately poached chicken. On its own, it’s a foundation of pure, clean flavor. But the true magic is unleashed with the sauce. This iconic concoction—a perfectly balanced mix of fermented soybeans, soy sauce, fresh ginger, garlic, and chili—is the heartbeat of the dish. It transforms each bite from simple to sublime. The sauce is so beloved that it’s sold in grocery stores nationwide and on their website; it’s a pantry staple every household should have.

Embodying a brilliant, no-waste philosophy, the chicken skin that is removed during preparation is fried into chicken chicharrónes. Served with a creamy, house-made peanut sauce, they are a fantastic indulgence. While flavorful, I found my batch a bit thick, preventing them from achieving that perfect, shatter-in-your-mouth crispness. As they are made fresh, next time I'll request they be fried a little longer to see if that makes the difference.

A more recent addition, taped to the menu board, is a Pork and Rice dish (Khao Kha Muu), served with seasoned steamed vegetables. The pork itself was even more tender and savory than the chicken. However, for me, the meal is defined by its signature sauce, which I find achieves its most perfect partner in the classic chicken.

Final Thoughts

For anyone in Portland seeking a meal that is simple, incredibly satisfying, and refreshingly healthy, Nong's is not just a recommendation; it's a necessity. Run, don't walk, to 417 SW 13th Ave, Portland, OR 97205 or order online from your favorite delivery service.

Pro-tip for locals: the adjacent parking lot is a downtown rarity, usually offering ample space, which as any Portlander knows, is a gift in itself.

If you're not in Portland, do yourself a favor: find a bottle of Nong's sauce online or at your local market and create your own Khao Man Gai at home. You will not be disappointed.

Also posted at billyemartinjr.com.

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