Restaurant Review Son of a Biscuit

dish__colosi_sonofabiscuit_007Micah Camden doesn’t lack confidence. Coming off the excellent Boxer Ramen, the restaurateur of Little Big Burger and Blue Star Donuts fame was bullish about Son of a Biscuit, his new fried-chicken joint in a former Pizzicato on Southeast Division Street.

“It’s going to be the shit,” Camden told Portland Monthly. “You don’t know how many times I got off shift at Yakuza and just ate bags of Popeyes. Now, I’m going after Popeyes the same way I went after Burgerville.”

Does Biscuit best Popeyes? Sure. What about Portland’s best fried chicken, three blocks east at Reel M Inn? Biscuit wins only on convenience—it takes 30 minutes to get Portland’s standard-setter at a dive bar compared to 10 at Biscuit. How does Biscuit stack up against the Nashville hot-chicken joints Camden claims as inspiration? So far, it’s not close.

Biscuit’s build-out is

Sic Semper Lactucis All hail the Mextiza Caesar salad

dish.mextizaI may never return to the original Caesar salad. Tijuana, where the Caesar was created by an Italian immigrant in 1924, is supposedly still safe for tourists. I’m not so sure.

That salad—long ribs of crisp romaine bombed with umami through anchovies, raw egg yolk, Worcestershire sauce and Parmesan—made a lasting impression. But so do photos of bloody bodies scattered by a beach where sunbathers lay in a disconcertingly like pose.

Why venture down Tijuana’s Avenue de la Revolucion, risking pickpockets and the remote possibility of an errant bullet from warring cartels, when there’s an equally impressive Caesar salad at Portland’s Mextiza? At my table, that salad ($8) inspired a Mexican standoff over the last garlic-infused, lime-kissed crouton. Eyes narrowed and forks twitched before we halved it.

Mextiza is the second restaurant from Autentica chef and owner Oswaldo Bibiano. I can’t speak

The Rice Den

Article Lead - wide1000354462gjmoj1image.related.articleLeadwide.729x410.gjl2fy.png1442551779965.jpg-620x0Jacqui Taffel

Chandos Street, St Leonards, is not the kind of place that springs to mind when planning a fun night out with friends. Yet on a cold night, in a gloomy canyon of empty office buildings near the Pacific Highway, a glowing corner beckons.

Inside, it’s warm and buzzing with diners and staff. The concrete-floored room is artfully decked out with hanging birdcages, wooden abacus joinery and artful floral wallpaper; it makes me think of In the Mood for Love, Wong Kar-wai’s modern classic set in Hong Kong in the 1960s. But this is modern Sydney, where Chinese dining has undergone a velvet revolution as the next generation of restaurateurs rises through the ranks. The chairs are upholstered in colourful Tibetan-style fabric, a shelf holds bottles of Prickle Hill Worcester sauce made near Wagga Wagga, and the bartender looks as though he’s just in from an epic surf.

Rice Den’s co-owners and head chefs, Roy Chan and Nelson Cheng, became friends while boarding at north shore private school St Joseph’s College. Chan bought his

Sushi Byron Bay Restaurant With Refreshing And Delicious Japanese Cuisine

Welcome to O-Sushi Byron Bay restaurant, that brings all the fame and prestige for O-Sushi restaurants. By consistent performance that excels it in achieving a number of awards that includes the national award of Australia’s favorite Japanese restaurant 2010 under I Love Food Awards and many more.

Byron Bay is a beach-side city of New South Wales, Australia. That always attracts both domestic and international tourists. The major population out of that love to go for surfing .In such an environment O-Sushi Byron Bay restaurant which is established in the heart of the city, gains excellence day by day.

In showcasing the traditional cuisine as well as the fusion with western style we already achieved a special position, and that creates our unique identity. We know that in today’s hectic world dining has become a place to relax and unwind, so it must have that level of delicacy. So to give the true value to centuries-old Japanese cuisine with all it essence we have an entire team of passionate Japanese chefs. Who can amaze you with their creative and experienced passion for Japanese cuisine, we are really proud for them.

As Japan is an island surrounded by ocean, so generally their cuisine includes

Popular Starters in Toscana Restaurant, Dublin

Since 2001, the highlight of Dun Laoghaire, the suburban seaside town in Dublin, has been the Toscana Restaurant. The dream of Agie Bytyqi, a native of Yugoslavia, was realized decided to open his own restaurant in this city after having gathered years of professional experience by working with various reputed restaurants across Europe. It is situated at a very strategic location allowing customers to enjoy some of the best Italian cuisines while looking out to the Irish Sea.

This Italian restaurant was given “Best Places to Eat” award in Dublin by famous food critic, Lucinda O’Sullivan. Its achievements also include the rock-steady consistency to bag the leading restaurant awards for six consecutive years. It has hosted many international celebrities like Rene Russo, Olivia Newton John, and Sean Connery. The biggest USP of this restaurant is its use of traditional Italian techniques in every dish. The restaurant has its own garden, and the herbs, fruits and vegetables used in the dishes are freshly picked each day. Agie makes sure that each and every dish which comes out of his kitchen has the unique taste and smell of classic Italian cuisine.

As a special mention, their ‘antipasti’ or the starters are the ones which

Heath Benefits of Omega 3 Fatty Acids

Every health and wellbeing product is not the same. With extensive health supplement reviews now you can realize this fact clearly. It is very difficult to stay fit today as the food we take everyday does not provide the proper nutrition to our bodies. Therefore to keep a body working and healthy people need to have health supplements.

How Omega-3 Fatty Acids are beneficial?

Everyone knows about the health benefits of Omega-3 Fatty Acids. These types of Fatty Acids basically consist of Eicosapentaenoic Acid (EPA), Alpha-linolenic Acid (ALA), and Docosahexaenoic Acid (DHS). In majority these fatty acids are really popular as they have lots of health benefits. To have proper amount of Omega-3 fatty acids in the body, a human need to take right amount of food that carries the Omega-3 fatty acids. But research says that the food human take every day is not enough to get proper amount of Omega-3 Fatty acids. Now these Omega-3 Fatty acids and fish oils are available in the market and they are regarded as the most popular health products nowadays. These health products have lots of benefits which are encompassing almost all facets of the human health and body. But before purchasing these products

The Love of a Vegetarian Kamat Restaurant

For the residents of the United Arab Emirates, vegetarianism was a concept little known and experienced, and lovers of vegetarian food longed for a place that would arouse their palates. In 1992, their longings were met. Kamat redefined the way vegetarianism was seen and over 20 years after its inception, it continues to make vegetarianism, the easier and more delicious choice. Often described by our esteemed patrons as the ‘Best Vegetarian Restaurant in Dubai’, we take unabashed pride in the numerous accolades received for over two decades of serving excellence.

With vegetarian sizzlers, chaats and club sandwiches for the less orthodox, and curries, rice, noodles and Indian breads for the avid food fan, Kamat caters to diversified palates amicably, while being exclusively vegetarian. With more than 360 delicacies on the menu, Kamat prepares dishes, according to North Indian, South Indian and Indo-Chinese cuisines.

A wide selection of North Indian treats like Hara Bhara Kabab, Paneer Makhanwala, Malai Kofta and Sarson Ka Saag, perfectly paired with an array of soft and flaky Kulchas and Parathas. A glorious assortment of Southern delicacies like the flavoursome Bisi Bele Bhath, and a variety of delightfully crispy Dosas, traditionally prepared by fermenting a batter of rice and

Gazebo Restaurant The Royal Indian Journey

The Mughals of India are known for their prowess in administration, art and architecture, but much more is to be said of them as epicureans. Gazebo boasts the presence of chefs, who are descendants of the bawarchis and rakabdars who presided over the Mughal kitchens, enabling them to do justice to, and retain the authenticity of the amazing dishes they recreate, using 200 year-old recipes.

The extensive menu has a wide range of delicacies, and a variety of signature dishes including the Raan-E-Sikanderi (a dish named after Alexander the Great and with a taste as grand as the person after which it was named), Murgh Seekh Bharwan, Handi Ka Gosht, Lobster Tawa Masala and the array of Biryanis for which it is well known. Every Biryani is cooked in individual earthen pots, in traditional Dum Pukht style, wherein; a dish is cooked on low flame, trapping the natural flavors inside.

Often praised for being the best Indian restaurant in Dubai, serving what patrons describe as the best Biryani they have ever had, Gazebo takes unabashed pride in bringing the rich flavours of the Indian subcontinent to the UAE. With more than 11 outlets sprawled across the UAE, there’s always a Gazebo close

Why You Should Prefer McDonalds Online Order Service

You don’t need a reason to visit McDonalds. Being one of the first burger outlets in India, this chain is known among many people. Whether young or old, people of all walks of life visit this place for its scrumptious breakfast meals, and gobsmackingly tasty lunch and dinner menu that surely brings water to their mouths. If you are one of them, then there is no doubt McAloo Tikki and McChicken Burger haunts your lunch and dinner thoughts. No wonder that your visits to McDonalds are quite frequent.

But what if your visits to this food chain reduced and, yet you were able to hog on its famous burgers whenever you want. This may not sound odd to those who have saved McDonalds delivery number on their mobile phones as a speed dial. But what if you had a more cost-effective way of making your order? Since the inception of the internet, people around the globe have benefited from its service. This service has benefited many industries and famous companies to indorse their name on the World Wide Web with ease and this is what McDonalds has taken advantage of.

The food chain has started off its own online order service for

The Excellence That Is Lodi Garden Restaurant

Lodi Garden restaurant is a property and enterprise owned by the Sewara group of companies. The restaurant is located in Delhi. As the name of the company suggests, the main ethos which also acts as the driving force behind this restaurant is the need to serve. Sewara comes from the Hindi word “sewa” which refers to service extended to everyone irrespective of caste, community, wealth, gender and any other discriminatory factor. The service extended by all the enterprises owned by this group to its guests is phenomenal and world class and this garden restaurant too is no exception.

 

The restaurant is located opposite Mausam Bhawan, near gate number 1 on Lodhi Road, Delhi. A meal for two will cost approximately Rs.2000 exclusive of taxes and therefore the hotel provides quality service along with excellent food. The cuisine too is an interesting combination of European, Lebanese and Mediterranean influences and therefore, makes a rather nice change from the regular fare that we get to eat in Delhi. The standard and quality of the restaurant are impeccable and the satisfaction of the customers can be reflected in the excellent ratings the hotel has earned

Your Restaurant How to Waste Less and Save More

As a restaurant owner, your goal is to provide your patrons with mouth-wateringly delicious meals that not only offer the best possible nutritional benefits and taste-bud tantalising results, but that also stand out from a creative point of view. Because of this, waste management probably won’t become a priority until you notice a dip in profits. The truth is, efficient kitchen waste management is the mark of a professional, reputable establishment. Here are some tips that will help your kitchen staff to waste less and save more.

Ensure Accurate Measuring

Encourage your chefs to be a little bit more pedantic about the measurement of their ingredients. Introduce scales into the kitchen if you haven’t done so already and insist that they are utilised whenever possible to prevent the unnecessary over-use of certain ingredients.

Get Creative with Left-Overs

If you are peeling a few vegetables for a particular dish and you are left with a few extra trimmings, why not use them to make a new ‘soup of the day’? If you are using egg whites to make meringue, don’t throw away the yolks. Instead, use them to make something just as delicious such

Best Way to Get Prepared For the Ladies Night

Hen party nights are the most important aspect of the hen party weekend. There are special hen party costumes that are so fascinating for the guests to wonder at you.

Special costumes are made with sheer diligence in such a way that there is a lot to talk about the peculiar features of the dress as such. Anything from a pompom, to a fairy wings can be ideally suitable for the hosts. All you need to do is to arrange for a dependable cafe as your venue for the gathering though. Remember, safety is one top priority here in selecting the right places where you and your friends are completely safe while enjoying your coolest private times.

 

Special hen events and the comedy clubs are the most sought after entertainment for the women party. Comedy routines, gifts and games, male strippers, and drag queens can be the hot choice of the hour. Some of the top DJs can be arranged to come for your comfort and jubilance altogether during the exclusive party night. Decide the numerous giveaways and gifts options. Make arrangements well in ahead of time to make sure that the event

Enjoy Clean And Crisp Kebab Experience

Kebab, we can fairly assume, is a gift of colonization to the world. It has its origins in Afghanistan and has taken global shape owing to the perpetual eulogy showered by Englishmen. We have to say that it deserves every bit of respect it commands.

Kebab gives a new dimension to meat or chicken; grilling and soaking it with special condiments and flavors. The softness, the slushiness and the melting effect it offers to the innards of the mouth is exhilarating to say the least. Yes, the effect is enlarged by the presence of kebab skewers.

We specialize in kebab skewers and prepare them in fashionable Mao bamboo; considered one of the best specie around the world. It leaves no ridges or edges and is almost a kiss when it leaves the mouth.

The choice of bamboo is our endeavor to keep it environmental and disposable; keeping in mind the rising dread of global warming and energy consciousness. That it also escalates the eating experience is an added asset.

While cooks generally prefer to soak the manual kebab skewer with water before grilling; you can leave it dry and get ultimate satisfaction in the

Mokis Hawaiian Grill Laid Back Poke Shack

Thanks to the presence of a robust Polynesian culture here in Utah, it’s possible to find authentic Hawaiian-style cuisine right here in the Beehive State. I’ve written before about places like Mo’ Bettah Steaks and Big Sai’s Hawaiian BBQ, both of which I like a lot. But I recently discovered two more Hawaiian eateries—each very different from the other in menus and style—that are equally excellent.

Moki’s Hawaiian Grill is located on a section of Redwood Road that is a smorgasbord of ethnic flavors and eateries. There’s lots of parking, and Moki’s is very roomy, decked out with plenty of Hawaiian kitschy décor like ukuleles, beach signs, shark’s teeth, tables with surfboards etched into them, Hawaiian and reggae music playing, etc. But somehow, it all works together. The folks who run the place are Hawaiian, and frequently speak in Hawaiian among themselves; guests are greeted with a friendly “Aloha!”

Moki’s is primarily known for what in Hawaii is called the “plate lunch,” although there’s no reason you can’t have it for dinner. The prototypical plate lunch is one or two proteins with macaroni salad and scoops of white rice alongside. Food historians say

Restaurant Review Pizza Maria

The margherita pizza is almost as simple as it gets—crust, sauce, cheese and basil. It’s how American pizza snobs usually judge pies, because there’s nothing to hide behind.

Lately, an even simpler pie is getting a little wood-fired love. Traditional marinara pies are the simplest of three styles recognized by the Neapolitan dons of authenticity: just crust, sauce, sliced garlic and a sprinkle of oregano. Maybe you sprinkle sea salt and crushed red pepper on it, maybe you don’t. Without mozz gobs to conceal imperfections, the pie is red-faced and naked in front of God and everybody.

Apizza Scholls does a marinara, though it’s mostly for vegans. The Portland location of the Via Tribunali chain and the new Life of Pie on North Williams Avenue do them, too. Roman Candle, Duane Sorenson’s casual pizza parlor on Southeast Division Street, brought the tomato pie to prominence locally with thick slabs of pizza al taglio topped with garlic, oregano and marinara. Now, the new Neapolitanesque Pizza Maria makes a

Indian street food thats pure Portland

Chef Troy MacLarty may have walked the streets of Kolkata to research the food for his new Indian bistro Bollywood Theater, but in feeling his restaurant is pure Portland: upscale street food amid mismatched tables, variegated artisanal knickknackery and deeply ironized shrines to foreign film.

MacLarty’s menu is full of India’s “poor man’s burgers” and mill-worker favorites, chutnied-beef kati rolls, Goan-Portuguese bastard foods made with buttered rolls—the food of streetside carts and home skillets. The kati rolls ($6.50) are a Mughlai hybrid food—hence the beef option—essentially kebab wrapped in Indian flat bread. They’re also among the unmitigated successes on the menu, with achingly tender beef accented by the bright tones of green chutney and pickled onion.

The egg masala ($7) features hard-boiled eggs in a tangy, mildly spiced tomato curry that recalls a salsa brava. It’s a delicious surprise, as was the beautifully balanced sambar (vegetable, tamarind and pigeon-pea stew, $2). The lightly curried Goan-style

Teote

Teote bills itself as an areperia, after the Venezuelan corn cakes that accompany most of the plates on the menu. But that’s a bit like calling a Chinese restaurant a rice house. However delightfully buttered and crisped, the arepas—much like the food at certain Russian restaurants—are a front. Leaving aside the handful of vegetarian options, this two-story Ladd’s Addition eatery is a high, unholy temple of meat, painted inside and out like a roll of tropical-fruit Life Savers.

The guy who greeted us in the ordering line was quick to point out that Teote—short for “the ends of the earth”—was not authentic Venezuelan food. It is instead a paint pot of various South American grilling traditions and Pacific Northwest sensibilities, leading to lovely concoctions like the El Diablo ($6.50), crisped pork belly in a sweeter-than-hot chili maple sauce that absorbs pickled onions and queso fresco into its caramelized, umami-drenched stew. It is a shameless Latinized rendition of General Tso’s, and it can be eaten with or without the halved arepas that stand at attention in its bowl

The European

Kirsten Lawson

The Artespresso site hasn’t been an easy one to bring to life, with a series of incarnations for several years, few of which have sung. Now, Danny Tosolini has taken this space in the bottom of an apartment building opposite Silo Bakery in Kingston and given it a shake-up to pretty good effect.

The look is semi-industrial in a swish, grown-up way, with muted dark greys, greens and metallic, clean lines, Bentwood chairs and bare tables, a tiled wall, and good-looking hanging lights over each table.

The feeling is more restaurant than we had expected from Tosolini’s description of a casual multi-use place that also serves as a wine bar, but there are bar stools and tables on the other side of the room that are well filled tonight with people who look to be meeting for a drink.

So the European, as it is now called, looks good, and you get the feeling from the number of happy people here that it has found a formula that will work. In the food, there is a way to go, with some very good dishes, and some that don’t come together as

Oregons only Cambodian restaurant returns.

When Good Call Sports Bar & Grill was evicted from its Hazelwood home at the end of December—the landlord lost the property—Portlanders lost not only a friendly place to watch the game but also Oregon’s only Cambodian restaurant. So we were greatly relieved to learn Good Call owner Saron Khut was staying in the restaurant game.

When we visited Mekong Bistro, his recently opened restaurant and bar in a new strip mall across Northeast 82nd Avenue from Madison High School, on the edge of a former landfill long returned to meadow, the dining room was still under construction, but the bar was close enough to finished. Khut’s sports fixation continues on several large TVs in the bar, though the only one with volume was playing Bizarre Foods.

The only hint of the bizarre on Mekong’s 72-item menu are holdovers from Good Call—bacon-wrapped shrimp and surprisingly light avocado cheese puffs. There’s plenty

Food Review Fillmore Coffee and Pizza

When it comes time to fasten and secure your leftovers for transport, rarely do pizza places hand you an industrial-sized roll of aluminum foil. Rarer still is the feeling that this is an extension of goodwill, meant to make you feel at home on your first visit to their new place. The gesture could have been misunderstood—we did roll into Fillmore Coffee at 7:45 pm, just 15 minutes before close, after ordering ahead by phone—but the vibe inside this homey little corner shop gave it warmth.

Fillmore comes into a rapidly gentrifying stretch of Northeast Glisan Street. The room is open but the angle of the windows and the petite lighting fixtures leave it dim much of the day. Most seating is at large communal tables. The music comes from Cat Power and Arcade Fire.

As a coffee shop, I’m not that into it. My Americano was made with espresso poured from wee

Worlds collide

Worlds collide in layers at the new Moxie Bread Company in Louisville.

Cut out all but the top display shelf at the entrance of the store and you’re in a patisserie somewhere in northwest France. There are fig and chocolate croissants, egg pastries and bubbling-over muffin crumbles. Each piece looks so ornate with so many variable ingredients that it’s a marvel to look at each one and wonder how. These are serious pastries, but the reproduction of each many times over on the stack of trays behind the counter make them look effortless.

As you pull back to the bottom row, you see beautiful loaves of bread piled together like the smooth dark rocks on the shores of the Cote d’Azur. From left to right, there are loaves of ciabatta, Jewish rye, Algerian and Farmhouse breads. Behind the display sit several loaves of focaccia, baked with various herbs and vegetables and drizzled in olive oil.

And pull back once more to regard the shop and you’re suddenly in the idyllic American farmhouse. It so expertly effects a feeling of general, cultural nostalgia that it’s almost too romantic to be real.

From one home to another

This is different. When I order takeout from the new, small Chinese shop Flower Pepper on Broadway, I’m excited not only to taste what I got, but also to find out what half of it is.

Flower Pepper touts authentic homemade Chinese cooking, and it’s easy to believe. The menu is small, written on a chalkboard, and it contains things like stewed pork belly over rice, Chinese crepes, DanDan noodles, tiger food and dumplings.

To be honest, Flower Pepper’s reputation preceded my visit. In just a few short months of business, Flower Pepper has already amassed dozens of emphatic reviews online. The story of the restaurant’s owners is also intriguing: Jeff (Tao) Gao ran two restaurants in Beijing, with one (Little Yunnan) winning best new restaurant at the 2012 Beijing Dining Awards. He and his wife Jennifer moved to Colorado, a place he’d always wanted to live, with plans to set up this shop.

So admittedly smitten and ignorant about the concept of Flower Pepper, I dove in on the menu. (And just a note on the takeout: You’ll probably want to take this food home; the dining space is