Author: Annie

The Waypost: Restaurant/Bar Review

June 12, 2014February 10, 2017

When we moved to NE Portland, we were a little sad that we were losing our neighborhood bar, C Bar. The food was great, the beer list was awesome, and it was about a 10 minute walk from our old house. Little did we know that the Waypost was down the street from our new house.

Actually, we did know. But we didn’t realize what an amazing little spot it was. When you walk into the Waypost, it feels like you’ve just walked into your friend’s living room. Except that their living room has awesome infused liquors and music/entertainment/activities all the time, and the bartenders are always super friendly, and people are easy to talk to, and it’s simply comfortable. The owner hails from Tucson, AZ, and has brought a touch of that desert vibe to the northwest in this little space.

Speaking of bartenders, let’s talk about Antonio. Antonio is the bartender you’ll see probably the most often, as he shakes up drinks, introduces bands, and hosts songwriters workshops. He’s also just the friendliest guy. We visit the Waypost frequently, but even if we haven’t been there in a while, he greets us like old friends. He’s always up for a chat, especially when it comes to conversations about what liquors they’re infusing and cocktails they’re creating. Listen to his suggestions.

One place where the Arizona influence is perhaps most evident is the menu. Tacos abound! They’ve got some delicious chicken and carnitas tacos, but they also have breakfast tacos (yum) and Colombian tacos (YUM). They serve weekend brunch too, and it looks delicious, though I haven’t tried it yet. As far as drinks go, I always rely on their house infused liquors. In the fall, they have a tasty pumpkin infused bourbon, which is great on its own or in a hot toddy concoction. On a recent visit, Antonio made me a cardamom gin & tonic. The cardamom was powerful without being too strong, and I loved how refreshing and spiced it was.

There are a wide range of events happening at the Waypost on a regular basis. Music? Check. On our most recent visit we saw Wildish, a band we’ve enjoyed a few times around Portland. Wednesdays are trivia (it’s really fun, but pretty hard). They have games in the front room. One night we happened upon a group of violas and violins playing classical music. I love that the Waypost welcomes all kinds. It’s cozy and friendly, and I definitely recommend a visit.

Weekend Finds 6:8:14

June 8, 2014February 10, 2017

Happy weekend! I hope it’s as beautiful wherever you are as it is here in Oregon. Enjoy these weekend finds!

1. Using Strawberry Tops

Use your strawberry tops // Weekend Finds on Serious Crust — Strawberry infused water sounds perfect on a hot day.

I always feel bad tossing overripe strawberries or strawberry tops. Sometimes I toss them in smoothies, but this strawberry water seems like a perfectly refreshing idea to have in my back pocket this summer.

2. Homemade Teriyaki Sauce

Homemade Teriyaki Sauce // Weekend Finds on Serious Crust — Look at that teriyaki glaze on that chicken.

I’m into teriyaki sauce, especially in the summer on top of some grilled salmon or grilled chicken or other grilled things. I’d love to try making it myself using this recipe from A Cozy Kitchen.

3. Camping Trip Recipes

Camping Recipes // Weekend Finds on Serious Crust — Charred corn with avocado and lime? I’ll eat that while camping.

We’re planning a few camping trips this summer, and I have a feeling some of these recipes might come in handy. I’m especially interested in the bulgogi jerky, the charred corn and avocado salad, and the roasted potatoes with za’atar.

4. Sangria Time

The best wine for your sangria // Weekend Finds on Serious Crust — Now you know what wine to pick for you sangria.

I often find myself wondering what wines are best for what. I’ve never made Sangria, but I sure do love drinking it. This article over at the Kitchn can help you figure out which wine is best in your Sangria this summer. (And here’s a recipe to help you make it, too.)

5. Food Rules Print

Food Print // Weekend Finds on Serious Crust — Food: Don’t waste it!

I love love love this print. I’ve seen it a few places, and it just doesn’t get old. I think it’s perfect for a kitchen with some vintage touches.

Shaved Asparagus Salad

June 6, 2014February 10, 2017

Sometimes, you make a meal, thinking one dish will be the star. Especially when you lay down a hefty chunk of change on a cut of meat. But things happen – you run out of time and you don’t season the meat properly or sear it the way you’d like, and then maybe you leave it in the slow cooker a little bit longer than you should have. And when that happens, there are side dishes that sneak up and surprise you. Like this shaved asparagus salad did.

Don’t get me wrong, I knew this salad would be good. I love asparagus, and there are seemingly a million shaved asparagus salad recipes out there (like this one, and this one, and this one). And yeah, they’re all relatively the same. But man, something about the freshness of this salad – crunchy, sour, salty – just got me. It was exactly what I needed after a long day of work. And it certainly was better than an underseasoned, overcooked (only slightly) piece of meat.

Shaved Asparagus Salad

Serves 4

Ingredients

1 bunch of asparagus
juice from half of a lemon
olive oil
salt (course is good, if you’ve got it)
freshly ground pepper
1/4 cup, roughly, of toasted pine nuts, sliced and toasted almonds, or shelled pistachios
parmesan cheese, though crumbled feta would work nicely too

Instructions

Don’t snap the tough ends off your asparagus just yet! Leave them on and use them as a handle. Lay the asparagus on a cutting board, and use a peeler to shave off wide strips, shaving away from you. You’ll have some thick pieces at the end, but do the best you can. Apparently the consensus is that y-shaped peelers are better for this, but I don’t have one of those. Make do with what you’ve got. Discard the woody ends. Put the peeled pieces into a bowl or on a platter or whatever you’re planning on serving on/in. Pour the lemon juice over top of the asparagus, and drizzle with olive oil. I can’t tell you how much olive oil, because I didn’t measure. A good glug should suffice. Sprinkle some salt and pepper over the top, as well as the toasted nuts. Rinse your peeler and use it to shave some thin pieces of parmesan to top the salad (or use a fork and crumble the feta over top). We’re big cheese fans, so we did more cheese instead of less.

Enjoy on a spring or summer day, preferably with a glass of refreshing white or rosé wine. I think this salad would be perfect alongside some grilled fish or chicken for a summer soirée.

Restaurant Review: Bollywood Theater

June 4, 2014February 10, 2017

If you live in Portland and you have not yet discovered the pure joy that is Bollywood Theater, you are missing out, my friend. Troy MacLarty opened the first location on NE Alberta (right next to Salt & Straw) a couple of years ago, and they expanded last year to another location on SE Division. It is seriously difficult not to order the whole menu full of very reasonably priced, fun, unique dishes that are packed with flavor.

Since I’m in SE fairly often these days, I decided to visit the new location for lunch one day with a coworker. The wonderful thing about Bollywood Theater (aside from the food – I’ll get to that) is that as soon as you walk into the building, you are inundated, just like you would be in India, but only about a fraction as much. There’s a lot to see – brightly colored walls, hanging photos, old light fixures. It’s perfectly kitschy and brings back memories of my trip to India 8 years ago. The new sprawling space on SE Division boasts lots of tables (compared to the NE Alberta location), and even a little market where you can buy ghee, cardamom pods, and various other Indian ingredients.

My coworker had never been before, and after glancing over the menu we decided to share the bhel puri and the kati roll with paneer. I also got a mango lassi – rich and creamy, perfect for washing down the spicy chutneys and dipping sauces. When the bhel puri arrived, it looked like a party on a plate, and offered everything you could want in a mouthful of food on a warm spring day: crunchy puffed rice and peanuts, juicy mangoes, filling potatoes, and incredibly flavorful chutneys with the perfect amount of heat.

The kati roll with paneer has been a favorite of mine at Bollywood Theater since they opened – almost like an Indian burrito, stuffed with the creamiest house-made paneer I’ve ever tasted. The paneer was accompanied by egg, onion, chutneys, and rolled (or stuffed, really) in paratha, an Indian flatbread. One kati roll is large, and I can only ever eat half of one by myself, so it was the perfect dish to share.

They have some more traditional fare – thali meals, pork vindaloo, and samosa, but I recommend trying some of the items you haven’t seen before. A few months ago I had some incredible roasted butternut squash, topped with spiced yogurt, pumpkin seeds, and spices. Next time I’m going to get the dahi papri chaat. With a menu this authentic and flavorful, I want to try every last dish on the menu.