As seen in the Portland Mercury
Its true! Ask 'real man' Jason French. He drinks wine. He loves wine!
Jason is owner and chef of Ned Ludd and Elder Hall, producing some of Portland's very best dining experiences. Not only a badass chef, Jason is a wonderful standup man and we appreciate his support. @nedludd @elderhallpdx
Here's what the Lovely Marjorie has to say
"For wine drinkers (like me).
Mas Uvas Wine Club Subscription
There was a time when drinking wine with my friends involved jugs with handles. We are way past that now, and have matured to appreciate the way wine can complement a pork chop as much as it can liven up a cozy dinner party. Oso Market offers a couple of different wine and beer subscriptions depending on your preferences and price point. I like the sound of the Mas Uvas wine club, which starts at $45 a month for three bottles and goes up to $150 a month for 12. Shipments also include notes on each selection and pairing suggestions, and you can buy as many or as few months' worth as you like!
Oso Market, 726 SE Grand, three bottles for $45"
late november newsletter
thanksgiving wines! 10% off 11/25 & 11/26, see list below
november 27th, closed for thanksgiving
november 28th, opening at 4pm for ultimate drinking
december 6th & 7th, 11am - 3pm adventure brunch to Canada
december 9th, Tarot night is back! full moon reading 6pm - 8pm
december 20th, put together your oso holiday pack - details coming soon
thank you Thrillst for the Brunch mention!
oso market "holiday packs" available now!
give the gift that keeps on giving!
Sign your loved one up for our Wine or Beer Club
WINES OF THANKSGIVING
RED! Crowley Willamette Valley Pinot Noir, OR '12 ($23)
Made in true Burgundian tradition by Cameron-alum, Tyson Crowley, this Pinot Noir is as joyful, complex and friendly as folks who produce it. From Pommard clones farmed organically using no irrigation, Crowley wines are a pure reflection of their Oregon environment.
ROSÉ! Montrose Cotes de Thongue-Languedoc, FR '13 ($14)
15km from the Medditeranean coast, Montrose derives its name from its geographic location on a volcano (Mont) and from the pink (Rose) - flowered almond trees surrounding the vineyard. The wine is crisp, peach-y and effortlessly lulls one into a summer state of mind, even if its pouring down rain.
WHITE! Tintero Arneis, IT '11 ($14)
From the storied Tintero estate in N. Italy, this Arneis is a perfect Thanksgiving white, blending expressive floral and citrus notes over a richer backdrop of melon and spice flavors.
SPARKLING! German Gilabert Brut Nature Reserva NV, ESP ($17)
The German Gilabert Cava stands out from the pack because of the finer techniques used in the growing and production of the wine. While all cavas use the método Tradicional, Gilabert grows organically and incorporates the brut nature method which relies soley on natural sugars from the base wine to induce seconday fermentation.
SHERRY! Bodegas Grant Amontillado 'La Garrocha' Sherry, ESP ($15)
The Amonitillado La Garrocha has spent nine years aging through the Solera system. The microclimate of the bodega produces a distinct flor that gives this sherry its warming floral, sweet nut and caramel flavors.
Wines are 10% off November 25th & 26th
additional discounts for 6 or more bottles
BEER & CIDER OF THANKSGIVING
BEER! Alameda Black Bear XX Stout, OR 6.8% ($4.50)
Smooth, rich and creamy. Rye malt blends with roast and chocolate malts to create a new and delicious stout profile, balanced with soft and velvety hops.
CIDER! Tieton Apricot Cider, WA 6.9% ($8)
Out of Tieton, WA, this cider seamlessly blends crisp, sweet apple flavors against the more savory and dark apricot infusion. A fantastic pairing for every course of your classic, Thanksgiving meal!
Monthly personalized delivery for your specific tastes or regions you want to explore.
$45 gets you started
Check out our SHOP page for more details.
Book your Holiday Party at Oso Market! Still have primo dates available, but they're
Adventure Brunch to Canada
Dec 6 & 7 11am - 3pm
Check the website for menu updates
Full Moon Tarot night
12/9 6pm - 8pm
$15 gets a reading and glass of something delicious!
BUSINESS LUNCH with Oso
Our semi-private large dining table is perfect for group meetings and hosted business lunches! Email us at firstname.lastname@example.org for a reservation, drop-off information or a delivery schedule and check out the lunch menu here!
Tues - Thurs: 11am - 10pm Fri & Sat: 11am - 11pm
Sun: 11am - 9pm
Serving Lunch & Dinner daily Weekend brunch 11am - 3pm
Happy hours: Tues - Sat 4 - 6pm
"The 5 best new brunch spots in Portland"
Brunch is Saturday and Sunday from 11am to 3pm, with rustic options like chorizo-stuffed dates, kabocha squash pancakes, and Bloody Marys. But on the first weekend of every month expect something a little different: an "Adventure Brunch" with a themed menu that could focus on foods from places like Japan, Peru, or Spain.
This Southern breakfast and lunch spot offers New Orleans-style beignets, biscuits & gravy, and fried chicken. Also, thanks to a nice array of morning cocktails, you can start your day off like they apparently do in Louisiana. Then immediately move to Louisiana
Last month, Chef Wesley Johnson launched his new Eastern Mediterranean, Sunday-only brunch menu for. The eggs Benedict has lamb ham, there are cardamom donuts, and you can add bacon to the grilled halloumi cheese and bread.
Brunch is the newest addition to this Asian-fusion spot. For starters there’s a kimchi Bloody Mary, the bao is made with breakfast sausage, and they do an unusual take on congee, with Chinese sausage, savory granola, and egg.
This boulangerie recently started serving brunch on weekends from 9am to 2pm, and possibly not coincidentally we recently started eating a ton of savory quiche and brioche Croque sandwiches while swilling mimosas and cider-based cocktails.
Wine, Dine: Restaurant Guide 2014
Old grapes go well with everything.
Oso Market and Bar
726 SE Grand Ave., 232-6400, osomarket.com.
Former House Spirits distiller Colin Howard takes his bottle bar on a discriminating tour of the unfamiliar: wine regions often unexplored, obscure marks from known labels, and deals on wine undervalued in obscurity. Pull a flight for $15, choose from more than 25 wines by the glass, or get a sherry cocktail.
see original link here
news, events & exclusives
October 4th, Wine & Tango class @ Viscount Studio
3:30pm - 6:30pm You do the Tango, we teach you about Wine
October 4th & 5th, adventure brunch to Hawaii
11am - 3pm Saturday & Sunday
October 8th, Tarot night is back! full moon reading 5pm - 7pm
October 23rd, Its our Birthday! Lets party
October 30th, Blind tasting fund raiser...more to come
THANK YOU OREGONIAN! Oso Market + Bar placed in Portland's TOP 10 Wine Bar's in the City. Check out our new wine menu here!
$15 gets you a reading and a glass of something delicious!
WINE OF THE MONTH
Ransom Grenache 2011, Rogue Valley, OR
Ransom, started by Tad Seestedt in 1997 on modest funds and truckloads of will, is a winery (and distillery) with character, vision and guts. Grapes and vineyard sites for each wine are chosen with a surgical approach to detail to ensure a finished product that clearly mirrors classic varietal character and expresses the terroir of the Oregon landscape. Great wines are always made in the vineyard, and Seestedt's commitment to quality and sustainability from his growers is abundantly evident here in his 2011 Grenache. Lean and pepper-y with restrained, crisp fruit, this wine is perfect match for the Fall season.
Monthly personalized delivery for your specific tastes or regions you want to explore.
$45 gets you started
Check out our SHOP page for more details.
BEER OF THE MONTH
MOA Breakfast Beer (Pilsner) 5.5% - NZ $6
Unique and refreshing European-style beer brewed with a blend of premium wheat malt and a variety of floral hops out of New Zealand. Rich texture up front with a citrus-y spark in the finish. By far, the best first-sip-eyebrow-raiser in the group here!
Our list of business lunch clients, for either delivery or large-table reservation, is growing! Email us at email@example.com for drop-off information or a delivery schedule and check out the lunch menu here!
Tues - Thurs: 11am - 10pm Fri & Sat: 11am - 11pm
Sun: 11am - 9pm
Serving Lunch & Dinner daily Weekend brunch 11am - 3pm
Happy hours: Tues - Sat 4 - 6pm
Its Party time.
10/23 its on.
Adventure Brunching to
October 4th & 5th only
11am - 3pm
Check our website for menu updates
Join us for a night of TANGO & WINE at Viscount Studio in SE Portland Oct 4th 3:30-6:30pm! Learn the alluring steps of this Argentine classic and taste some of the regions best wines. $55/ person
We've added an extensive wine by the bottle and 1/2 bottle list to enhance your dining experience. And because wine is great and you should drink more
OSO MARKET + BAR
726 S.E. Grand Ave.
Welcoming, friendly and serious about its food and drinks, Oso is the kind of place you'd expect to find in a quiet Portland neighborhood. And yet, here it is, stationed at the eastern base of the Morrison bridge, on the highway otherwise known as Grand Avenue. The space looks très Portland, but the food and drinks are grounded in Europe (oso is Spanish for "bear"). The by-the-glass wine list hovers in the $12 range and focuses on offerings you don't often see: rosé from Bandol, txakoli from the Basque country. Beers, too, tend to be obscure German or Belgian styles while the small cocktail list comforts rather than challenges. The menu is snacky, seasonal and leans toward familiar Mediterranean classics with a Northwest spin. Caprese salad comes artfully arranged with peach slices tucked between tomatoes. The Nicoise uses smoked trout instead of tuna. Of the montaditos, the marinated octopus with chorizo served on a slice of roasted potato was a standout. Part artisan market/bottle shop, part restaurant serving just about every meal of the day (it offers a small weekend brunch), Oso is special enough to warrant the trip and comfortable enough to make you come back for more.
Who's sitting next to you? My kids, because Oso is cool like that. Up front, it's all date-night two-tops, while at the bar friends sit and enjoy a drink after work.
Signature drink: An international expo of Spanish reds, French rosés and Belgian beers.
-- Danielle Centoni
As a business, it makes sense to stay away from political and religious "hot-button" issues. But, a business is made up of folks who have feelings and beliefs, I am definitely one of those folks.
When we made our inventory list, San Pellegrino was an easy choice. Its delicious, light, Italian, good branding - all of the things you want in a product. We ordered a few cases, it sold well. We ordered more. We soon found out San Pellegrino was owned by Nestle. I don't have any problem with large companies, many are useful and necessary. But I knew Nestlé's business practices were extremely far off from my beliefs in how to conduct business. We stopped carrying San Pellegrino and am more resolute in my small boycott after reading this article:
Original link here
Colin Howard moved to Portland from the East Coast about nine years ago with an Environmental Science degree under his belt and a passion for winemaking. Unable to take the hours in what he called "a brief, but horrible career in lab science," he transitioned into the wine industry full time. This eventually led to the opening of Oso Market — a stylish bar, restaurant, and retail market nestled in between Dig A Pony and the East Bank Saloon — this past October. After opening with a drink menu limited to beer and wine, on July 1, Howard and the Oso Market team will launch their first cocktail menu: It's a creative list with rich ingredients like Acha Rojo Vermouth, Bodegas Grant Amontillado Sherry, smoked-tea vanilla syrup, and a strawberry brine. (Not to mention the unusual pickle back pairings, like a scorpion Mezcal with a fennel back.)
Eater caught up with Howard to chat about how business has been so far, knowing regulars on a first name basis, the up-and-coming cocktail program, and the wacky things that happen on Grand Ave — guard your toilet paper.
How did you initially transition from Environmental Science to the wine business?
I was loving science, but frustrated with lack the aesthetic or nuance, to a degree, I didn't want to count trees all day long. So I put those two things together — the desire to be creative and that outlet with interesting scientific study. I was really lucky to have a good friend who was in wine buying at the time, so I was coming home with all this interesting growing and production knowledge and he was collecting all these wines from work from all over the world. It was sort of like nerd party. We'd stay up all night drinking expensive bottles of wine, listening to all the music we had, and freaking out about, like "This is amazing how these landscapes are visible in these bottles of wine."
Oso Market is still relatively new, how's business been?
It's still growing. It's a big idea, and it's a big physical space, so in some ways we are still growing into it. For us, it's been about balance with the wine, balance with the food, and leaving space for everything. I think people appreciate the aesthetic where it's like, "Oh, you're taking me to lunch and this place maybe reminds me of my last trip to Europe." That isn't on every corner of this block, so adding that to the mix has been the missing puzzle piece.
What's the clientele been like so far?
Because we are lunch and dinner, we notice a lot of office and design firm employees: a younger, professional, creative mix of people coming in during the day. You want lunch to fill you up, but that doesn't leave you sunk. And I think they appreciate the attention to detail in that way, where it's like, "I know you need to get back, and go do a bunch of other smart things after one o'clock." It's a lot of folks from Roundhouse and Wildfang from down the street. We see a lot of client meetings.
And the nighttime crowd?
We are still so young that one night I'm like, "This is definitely our crowd." And then the next night it's all different.
Do you find yourself mostly behind the bar or filling other roles?
As the owner, I'm anything from emergency vegetable pick-up, to taking out the trash, and beverage buying, all of that. I'm happy enough to employ the skills of very, very solid bartenders. I'm doing more like, "Gather around me," that sort of leadership. I've got a few ideas that I want to throw in, but you guys have decades of experience, so let's get the best minds at the table. They've been really brilliant, doing really fun stuff. And they love using hard liquor, but they've been great working with the lower proof stuff until now.
Have guests been expressing a want for a cocktail list?
Yes, and internally, we wanted to establish as wine and beer, and put that as the keystone. We wanted that be our first foot forward. The history of wine, its relationship to food, and the fact that we seek out interesting wines — it's not just a few of the great stalwarts. We are always trying to find underdogs, unknown regions, and cool offshoots from big wineries. We always intended to do cocktails as well, but we wanted to make sure they are recognizable, but also really interesting. We are right between two places with spirits, so we have taken the time to figure it out.
Can you give us a little taste of what we'll see on the cocktail menu?
We're using a lot of rare-find vermouths, aperitifs, sherries, and madeiras. As great as spirits are, they make a really strong backbone for a drink, but the levels of flavors come from what you pair it with. The "El Guapo" [named for ¡Three Amigos!, "nobody messes with El Guapo"] is a beautiful drink. It's vodka, a little orange liqueur, full rich madeira — which is the darker, sweeter madeira — a little bitters and soda. It has that smoky, caramel, darker flavor to it, but it's very bright with the orange and soda. And it's a beautiful color too, it's got this chocolate-cola-orange, a kind of cream soda going on.
In your time open so far, have you developed a group of regulars yet?
Mike and Mary are the two people that we probably see the most. [Laughs] And they always get a bottle of Canary Island wine and mussels without the chorizo. They are this cute couple: It's sort of like and Abbott and Costello sort of thing. They feed off each other. They come in, grab a seat, throw the pocketbook down, and start a conversation. They are some of the most fun. We've, also, been very privileged to see Glenda Goldwater, one of our more locally recognized regulars. She's usually reading art books with a well-chosen glass of wine and a salad. A wonderful lady.
Any cut-offs or crazies?
We get some people who hang out mostly on the street, you know what I mean, sometimes they get a little wild. I've had people kissing the window, pouring water bottles all over the table, and I've had all my toilet paper stolen. Stuff like that, it really isn't bad, but it's just silly little things that happen. This neighborhood has a funny reputation for that. But not one fistfight, or anything bad. I think sometimes it's just guys trying to put on a show and be silly and we're always accommodating and nice, but we're also not a playground. So we try and find the line.
What is the most important Barkeeper tool?
I think eye contact, smiling, and listening, like with most people. I think a lot of places carry the credo of serving the customer, but it takes, kind of, loving them. And being curious about what they're into. You can taste them on three wines, they can dislike all of them, and then the next one could be their favorite. So it's that curiosity about what they like and where they are coming from. And one thing we always talk about is meeting the guest at their level of enthusiasm or interest. Finding where their spark is — and that starts with eye contact.
Oso Market + Bar
news, events & exclusives
Saturday June 14th 5pm - 7pm
find out what secrets the universe has in store for you!
$10 gets you a reading and glass of cava or beer
Father's Day is June 15th, since we love your dad, we're giving him 10% off all market items and happy hour drink prices all weekend!
Already have plans? Pick up a mixed 6 pack of imported and domestic beers, add a market item and get 10% off the "Dad Pack"
BBQ fundraiser for Pixie Project
June 21st, 1pm - 5pm
$15 tasting, wines graciously donated from Teutonic, Ransom, Chehalem & Crowley wineries. Sausages graciously donated by Olympic Provisions
Visit us every Thursday 5pm - 7pm for delicious tastings!
Thanks for the shout Mercury!
Washington Wine Tasting & Silent Auction
We've gathered some of our favorite WA wines to raise money in support of the victims of the recent disaster in Oso, Washington. We will be pouring wines from:
Charles Smith/ K Vintners
Andrew Will Winery
Syncline Wine Cellars
$15 Tasting Fee
Silent Auction items supplied by well-known Portland businesses and folks willing to donate themselves for the cause:
Doug Fir Lounge
Land's End at Cannon Beach
Free month in Oso's Wine Club
Kevin's Handy Man Help
Various bottles and cases of wine...
See you Thursday! get psyched and help out the Washingtonians. All proceeds donated to http://www.cfd.wa.gov/cfd/Mudslide-Relief-Campaign.aspx
check out original link here
New restaurants bring market oases to Portland's food deserts
Ps and Qs Market, one of nearly 10 new restaurant-market hybrids in Portland. “The two businesses work really well together,” Ps and Qs co-owner Emily Anderson says. “People come in for food, then peruse the store and inevitably buy something. Or they come in for groceries and see a special on the board and stay for dinner.”
By Michael Russell | firstname.lastname@example.org The Oregonian
on March 28, 2014 at 11:02 AM, updated March 28, 2014 at 2:51 PM
Gary Lowe, the man behind the meat smoker at Crown Q Market & Deli, recalls an earlier Northeast Portland, a time when his grandmother, Josephine "Outlaw Josie" Bell, "carried a little Derringer and a razor blade” while running "the only food cart in the roughest part of town.”
But last year, when Lowe decided to turn his own cart, Crown Q, into a brick-and-mortar restaurant, he had different memories in mind: Learning to cook while helping out at the Tropicana, a once-hopping North Williams Avenue barbecue joint, and the sense of togetherness and community he felt there.
At his new restaurant, he devoted half the dining room to a little market, where customers can pick up Northwest beer and wine, farm-fresh eggs and meat from Stroupe Family Farm in Aurora while Lowe smokes ribs, brisket and turkey legs out front.
By opening with a market, Lowe tapped into the latest trend in Portland’s food scene. In the past year-plus, nearly 10 Portland restaurants, including Crown Q, Old Salt Marketplace and Oso Market and Bar have opened with small markets where everything from everyday staples to boutique goods are available to-go.
Market-restaurant hybrids -- pharmacies with soda fountains, Mexican tiendas with back-of-house taquerias, convenience stores with heat-lamped pizza -- aren’t new. But today’s restaurant owners are flipping the script, with restaurants that pave the way for (and sometimes financially support) the market.
Along the way, these restaurateurs may have stumbled on a salve for the persistent problem of so-called “food deserts,” areas under-served by stores with fresh produce and healthful food.
After a combined 30 years in restaurant work, Emily Anderson and Paul Davis seemed perfectly positioned to open a restaurant of their own.
But while looking around their Woodlawn neighborhood, Anderson, a former server and front-of-house manager (Por Que No?, Lovely’s Fifty Fifty), and Davis, a cook and kitchen manager (Kenny & Zuke’s, Dove Vivi), realized there was a more pressing need.
“Technically we're in a food desert, or we used to be,” says Anderson, whose house is about a mile from the nearest grocery store. “We were just tired of having to drive. We wanted to have a little neighborhood grocery store we could walk to.”
The couple found a space, a former soul food restaurant that had sat empty for several years, and transformed it into Ps and Qs Market, a cozy grocery store selling fresh produce and a small kitchen where Davis prepares tasty soups, salads and sandwiches.
“The two businesses work really well together,” Anderson says. “People come in for food, then peruse the store and inevitably buy something. Or they come in for groceries and see a special on the board and stay for dinner.”
Asafetida and au jus
Not every restaurant-market hybrid has community-building on the brain. Some spots just want to give their customers easier access to unusual or hard-to-find ingredients.
Shut Up and Eat, the Southeast Portland sandwich shop known for its cheesesteak, recently expanded with a market and deli next door. The move was deigned to increase the restaurant’s prep space, but co-owner John Fimmano said he also wanted to offer Portland a taste of his Philadelphia-area childhood.
“When we were growing up, we used to go down to the store and get 10 pounds of roast beef, a quart of au jus, some rolls and Provolone and go home and make our own sandwiches and watch some football,” Fimmano says. “We wanted to create that option here.”
On Southeast Division Street, chef Troy MacLarty’s second Bollywood Theater location has a small market on the side selling hard-to-find ingredients such as puffed rice, ghee (clarified butter) and asafetida (a strong-smelling herbal resin prized in Indian cooking).
“The original idea for the market has come from our customers,” MacLarty emailed from his wedding weekend in Mexico. “They’ve asked us many times (whether) they could buy small amounts of certain ingredients because they didn't want to drive out to the suburbs to purchase them.”
Not far away, shoppers can find Thai ingredients at Tarad Thai Market and carefully sourced Italian products at Luce, an Italian restaurant in a space resembling a general goods store
Cutting down waste
For Ps and Qs, the market provides an added bonus: Davis can plan his menus around what’s available in the store, cutting down on the food waste typically found at larger grocery stores. And though the market barely breaks even, the profits from the restaurant help Anderson and Davis employ 14 people.
Newish PDX restaurants with their own markets
Bollywood Theater: 3010 S.E. Division St., 503-477-6699
Crown Q Market and Deli: 445 N.E. Killingsworth St., 503-281-0373
Luce: 2140 E. Burnside St., 503-236-7195
Old Salt Marketplace: 5027 N.E. 42nd Ave., 971-255-0167
Oso Market & Bar: 726 SE Grand Ave., 503-232-6400
Ps and Qs Market: 1301 N.E. Dekum St.; 503-894-8979; psandqsmarket.com
Shut Up And Eat: 3848 S.E. Gladstone St., 503-719-6449
Tarad Thai Market: 601 S.E. Morrison St., 503-234-4102
“We're sustainable because of the deli,” Anderson says.
“Emily is a born entrepreneur,” Davis says. “She's had a ton of multi-faceted business ideas: a coffee shop with a record store, a flower shop with a bar. When we met, she had this idea to do a general store. I said, “If you had a market, I could do this and this with the food. The idea just grew and grew.”
Turns out, Anderson had been plotting the market for while. She recalls talking the idea over with Old Salt Marketplace co-owner Ben Meyer years ago. And before opening, she took a job at the Woodsman Market, a small food boutique attached to the Woodsman Tavern restaurant, to learn the trade.
Over at Crown Q, Lowe says he plans to add fresh fruit and vegetables to the market in May. He hopes customers will embrace his store as a smaller-scale alternative to big grocery stores such as Safeway and Trader Joe’s, the latter of which recently reverse plans to build a location a few blocks from Crown Q.
But mostly, Lowe wants to offer people a reason to swing by and hang out.
“This was a predominantly black area,” Lowe says. “Now that everyone's here -- the whole melting pot -- we're trying to make this a clean, community place where you can sit back with a glass of wine, a beer and listen to some Bob Marley or jazz music.
“We really don’t know what we’re doing, but it seems to be working.”
-- Michael Russell
Sometimes, the name of the game is simplicity. In this food-obsessed city, I think sometimes the restaurants are over-thought, dishes over-embellished and menus over-complicated. Not the case at the new eastside eatery Oso Market + Bar. It’s a lovely spot serving lunch or dinner that feels like a small bar or lunch counter, and it’s simple in the best way possible.
I had lunch at Oso last week, and the above picture curried chickpea sandwich was pretty great — simple, warm, made with great house-made ingredients like pickled fennel. They served it with a side house salad that was just simple. Simply dressed, simple greens, and exactly what I needed for a nice workday lunch. The menu does have lots of meaty options too, and the charcuterie looked mighty delicious. It’s certainly not just for veggies.
Find the original link here
Portland’s edgy Central Eastside neighbourhood becomes a restaurant hub
by Carolyn Ali on Mar 5, 2014 at 12:14 pm
When Colin Howard chose to open his first restaurant last fall in Portland’s Central Eastside industrial district, he knew he was taking a risk. Located across the Willamette River from downtown Portland, this edgy area just off the I-5 is better known as a place to buy linoleum than to linger over a glass of wine. But the neighbourhood is changing, and Howard and his wife, Holly, hope the momentum will benefit Oso Market + Bar, their stylish tapas spot and bottle shop located on the major artery of SE Grand Avenue. “People are always going through here,” Howard tells the Georgia Straight over a plate of anchovy-draped Peruvian potatoes as traffic outside swirls towards the Morrison Bridge. “But now they are starting to stop.”
While other Portland neighbourhoods across the river, such as Southeast Division, are well established as culinary hubs, the Central Eastside is just starting to make a name for itself. But since a new extension of the Portland Streetcar line opened in September 2012, linking downtown to the Central Eastside, and big-name Portland chefs such as Ken Forkish have set up shop, there are more reasons than ever for visitors to cross the water—and not just for the food.
“It’s still early days for this neighbourhood, but it’s definitely up-and-coming,” says Julia Parsley, who cofounded Wildfang, a clothing store that’s located a few blocks south of Oso Market. Parsley opened Wildfang, which specializes in tomboy-inspired clothing for women, last August. She chose the area as an affordable base from which to build her mostly online business. But now that she has a storefront, “customers have come like pilgrims.”
“This is one of those neighbourhoods that didn’t have an identity,” she says of the Central Eastside, explaining that it’s a thoroughfare rather than a residential area. But around 2002, people working in creative industries started moving their studios into vacant warehouses. Over the past five years, a number of cafés have sprung up to cater to them, as well as fashionable eateries such as Bunk Bar, famous for its hearty sandwiches.
A block down from Wildfang, Coava Coffee Roasters opened in 2010. It shares a light-filled space with Bamboo Revolution, a company that manufactures high-quality bamboo flooring. In Coava’s corner, customers lounging at tables made from antique drill presses seem more interested in browsing their iPads than the showroom. But the cooperative space gives the coffee shop a cool, industrial-chic vibe, and the wafting scent of roasted beans softens any hard edges.
Nearby, on the corner of Grand and Taylor, the shiny “lighting and house parts” store Rejuvenation occupies two floors of the terra-cotta coloured, early-1900s Neustadter Building. The gleaming store is a pleasure to browse, with its modern reproductions of Victorian and early-20th-century fixtures as well as lust-worthy kitchenware like oversized cherry-wood rolling pins. Kitty-corner to Rejuvenation, the Grand Marketplace is like catnip for those addicted to one-of-a-kind items. The 18,000-square-foot space that formerly housed Arvey Paper & Supplies opened last September, bringing together 25 vendors selling items as diverse as antique meat grinders, salvaged claw-foot tubs, and plant stands made from polished Oregon juniper stumps.
Away from the storefronts on the neighbourhood’s main drag, a person might never guess that some of the stark, industrial-looking warehouses contain offices, high-end shops, and restaurants. Just east of the river lies the hulking Olympic Mills Commerce Center on SE Washington Street. Built in the 1920s as a cereal mill with an eight-storey concrete grain elevator, the sunny-yellow building occupies a full city block. Listed on the National Register of Historic Places, it was renovated in 2005 and now houses over 80 businesses, including design firms and talent and literary agencies.
At street level, converted warehouses like the Water Avenue Commerce Center and Eastbank Commerce Center bustle at noon with hungry office workers. For those exploring the area, there are plenty of tempting options to choose from. Chefs tend the wood-fired oven in the open kitchen at the elegant clarklewis, which specializes in Italian-inspired farm-to-table fare. Diners at communal tables slurp bowls of ramen elbow to elbow in the cheery orange Boke Bowl. At Olympic Provisions, the atmosphere is smart casual as companions share plates of artisan salami and as many glasses of sherry as the workday requires.
In the evening, the area also attracts diners. With all manner of Champagne and sparkling wines, the jewel-box-sized Ambonnay bar is a lovely place to sip a glass of bubbly under a crystal chandelier. Produce Row Café offers a folksier atmosphere with its covered, heated courtyard. And since this is Portland, there’s always craft beer nearby: the Hair of the Dog Brewing Company operates a welcoming tasting room and restaurant in the shadow of the Morrison Bridge on SE Yamhill Street.
Further east, Sasha Davies runs Cyril’s restaurant at Clay Pigeon Winery on SE Oak Street. She and her winemaker partner Michael Claypool set up the urban winery in 2008 and added the restaurant in late 2012. “The neighbourhood reminded us of the industrial areas in Brooklyn,” she said, noting that it’s one of the few left in the city zoned for manufacturing. “It’s a neighbourhood where people make stuff.” While Davies has seen many creative businesses pop up, she doesn’t think the area will turn residential—however, it is becoming more of a dining destination.
A few blocks to the southwest, Trifecta Tavern + Bakery is one of the hottest culinary draws. Artisan baker Ken Forkish opened the place in late 2013, turning a 5,000-square-foot auto upholstery shop into an upscale restaurant. On the night I visit, every seat at the marble bar is taken and every red booth is packed with people tucking into Brussels sprouts roasted in a ragingly hot oven, oysters baked with fennel and hollandaise sauce, and Forkish’s famous bread. His kale salad alone—with pumpkin seeds, avocado, a harissa vinaigrette, and shaved Grana Padano cheese—is reason enough to cross the bridge. And while the Southeast Division neighbourhood keeps tempting diners with new restaurants, places like Trifecta are putting the Central Eastside on the culinary map.
If you stop there once, you’ll likely be back.
Access: The Central Eastside is bounded by Powell Boulevard, the Willamette River, SE 12th Street, and Interstate 84. To get there from downtown by Portland Streetcar, take the blue Central Loop Line towards OMSI and get off at SE Grand and Belmont or Taylor; the trip takes about 25 minutes. You can also reach the area by car or by cycling across the Steel Bridge and along the Vera Katz Eastbank Esplanade to the Morrison Bridge area.
Portland Dining Month takes place in March this year instead of June. Over 100 of the city’s restaurants—including the Central Eastside’s Oso Market, Olympic Provisions, and clarklewis—are offering $29 three-course set menus. The writer toured as a guest of Travel Portland and Amtrak Cascades, which runs daily eight-and-a-half-hour direct trips between Vancouver, B.C. and Portland. (Here's a glimpse of the scenery.)
You can follow Carolyn Ali on Twitter @carolynali
Great article from Katherine Cole Here
THE EXPERT: Colin Howard, Oso Market + Bar.
THE WINE: Vranec, a red from Macedonia (that's the Republic of Macedonia, not to be confused with the Greek state by the same name).
WHAT IT IS: Vranec is a dark-red grape native to the Balkans and related to primitivo and zinfandel. Due to the destabilizing effects of the Kosovo war and other regional turbulence, the Macedonian wine industry has been under the radar until now. "In my eyes, soil knows no political boundaries. It doesn't know Italy from Macedonia from Greece. Vranec is grown at classic winegrowing elevations, in classic soils. And this winery (see below) has been around since 1855."
WHY: "The immediate appeal is the value. It is one of the most accessible price points on our menu," Howard points out. "This is a whole new grape, a whole new place, a whole new story," observes Howard. "This is a classically made wine from a place no one would guess was pushing this quality level."
WHY NOW: "Because people are caring about what is going into their glasses as well as on their plates. This is a sustainable, organic winegrower in a country where they do not need to to do that," Howard observes. "When I was making wine, I always loved that little airspace at the top. That air has not left the bottle. That's Macedonian air. If there were pesticides there, they might be in that air."
ONE TO TRY: Look for the 2011 Tikves Macedonia Special Selection Vranec ($11.50) at Barbur World Foods, Great Wine Buys, Oso Market + Bar and Vinopolis, or through D'Vine Wines.
-- Katherine Cole
Check out original link here
Mixing it up: the new face of Portland restaurants
Inspired by community to create a foundation of good food and drink in their respective neighborhoods, a wave of Portland restaurateurs offer more than your typical dining and drinking experiences in their new mixed-use spaces.
Chef Ben Meyer opened Old Salt Marketplace at the intersection of the Cully, Concordia and Beaumont-Wilshire neighborhoods. His vision of bringing good food to this historically underserved neighborhood resulted in equal parts restaurant, bar, deli and butcher shop. This diverse and impressive facility also houses Good Keuken (Portland’s premier culinary educators) and Miss Zumstein Bakery and Coffee Shop.
Inspired by travels to Europe, Istanbul and Shanghai, Oso Market + Bar owners Colin and Holly Howard opened their new establishment in the up-and-coming Central Eastside Industrial District. Oso is equal parts bottle shop, specialty market and neighborhood bar, featuring sustainable and biodynamic wines, handcrafted beer and cider and enticing and exclusive grocery selections and delicious eats — all in a beautiful space to unwind and enjoy.
Finally, P’s and Q’s Market opened late last year in Northeast Portland’s Woodlawn neighborhood. Part corner store, restaurant and communal gathering spot, the market and eatery aims to fill a need in the area — providing everything from pantry staples to a made-from-scratch, pretention-free dining experience.
Matthew Domingo, Travel Portland
See original link Here
Allison Jones spent some quality time with us...turns out, she did a beautiful job!
Slide Show: A World of Pairings at Oso Market & Bar
Posted Feb 12, 2014, 4:00pm
A shining star in the bright constellation of shops and restaurants on the east end of the Morrison Bridge, Oso Market & Bar delivers—literally. During Snowpocalypse 2014, the good folks at this picture-perfect bottleshop/eatery braved the icy roads to ferry wine, beer, and snacks to aid the battle against citywide cabin fever. While door-to-door delivery isn't part of the regular lineup of services offered by the multi-purpose market and restaurant, the one-off show of heart and heartiness shows what owners Colin and Holly Howard's sweet spot is all about: a soulful menu of internationally-inspired small plates from chef Jason Buss, shelves stocked with a staggering selection of sustainable and biodynamic wines, craft beer and cider, and local artisan products from honey to cheese to fresh-baked baguettes—and pairing suggestions at the ready. We tapped beverage pro Colin (former head distiller at House Spirits and longtime Oregon wine guru) for his suggestions of sure-bet pairings to match the recently expanded menu of brunch, lunch, and dinner fare.