PaaDee | SE Portland

One of our dear, fellow food-obsessed friends here in Portland has been giving us the same "demand" since we moved here: "Go to PaaDee."

After almost a year of being here, we finally gave into his orders a few weeks ago.

PaaDee (which means "to bring good things") serves up modern Thai dishes in an intimate, bustling setting in SE Portland. The decor's a little funky, the employees are friendly, and everything from the food to the cocktails is inventive yet familiar.

Our meal on this particular night kicked off with cocktails (naturally). Since we dined here so long ago - and I'm the worst blogger ever - I don't remember what cocktail I ordered, but it was delightfully strong and delicious. (As was Z's).

For an appetizer, we went with a Brussels sprouts dish (a special that night) that was fantastic. The Brussels sprouts were cooked perfectly, and the flavor was wonderfully savory and interesting. I could eat this every night.

PaaDee's dinner menu is organized by Snacks, Soup & Salad, Noodles & More, Entrees, and Vegetables (vegetarian-friendly entrees). I went with the Pad Ma Khua ($10), and added wild prawns for an extra $3. The original dish consists of Japanese eggplant, red bell pepper, scallions, onions, basil, and sweet chile paste. (It was also served with rice on the side).

This dish was seasoned perfectly, and I loved how vibrant all of the colors were! If you're a seafood fan, definitely add the wild prawns - they helped add additional flavor, texture, and some protein to the dish.

Overall, we loved our first visit to PaaDee. Our only regret is not taking our friend's advice sooner!

Where have you had a great meal lately?

Mother's Bistro | SW Portland

Happiness is...putting your name down for an hour wait for brunch, only to immediately turn around and see two first-come, first-served bar seats open up. BRUNCH WIN.

That's how lucky we got at Mother's Bistro a few Saturdays ago. (Yes, I'm way behind in blog posts).

Mother's Bistro is an adorable restaurant in downtown Portland - the chic decor includes black and gold wallpaper and charming chandeliers. At Mother's, everything is made from-scratch and the menu features dishes from mothers around the world. There's also a special menu each month that features a Mother of the Month (or “M.O.M.”)'s best dishes.

On this particular day, brunch - of course - began with Bloodys.

This Bloody was perfectly spicy and strong - just the way I like them!

We were apparently feeling extra indulgent on this Saturday morning, as we then proceeded to order the cinnamon roll, which was [basically] the size of my head.

The cinnamon roll, prepared by Mother's in-house pastry chef, was delightful. Perfectly flaky yet pillowy on the inside, bursting with gooey cinnamon, and topped with a thick, not-too-sweet cream cheese frosting. Totally worth the calories.

For my entree, I went with the Grilled Portabella Mushroom Scramble ($11.95). The dish was made with grilled portabellas that had been marinated in garlic, olive oil, and balsamic vinegar, then scrambled with eggs, fresh sautéed spinach, and asiago cheese. On the side was nicely thick, toasted wheat bread with soft butter and crispy home fries.

Despite having less room in my stomach thanks to the cinnamon bun, I managed to eat most of this. Everything was seasoned well, and I loved the bite of the asiago cheese in my scramble.

Overall, we had a fantastic brunch at Mother's. Breakfast is served from 7:00 a.m. to 2:30 p.m. every Tuesday through Friday, and from 8:00 a.m. to 2:30 p.m. on weekends. Be prepared for a wait on Saturday or Sunday, or keep your eye on those first-available bar seats!

Where have you had a great brunch lately? 

The Sudra | NE Portland

100 percent vegan, Indian-inspired food served in casual digs (order-at-the-counter style) with a giant patio - which is shared with the adjacent two fast-casual restaurants (one's a taco joint, the other a burger place). This, my friends, is The Sudra.

A recent dinner there started with two cocktails: the Beet Generation ($8), made with Volstead vodka, beet and lemon juices, brine, and a pickled bean for garnish; as well as the King Louie ($10), made with Cazadores Blanco, Hot Monkey vodka, Combier Orange, pineapple and lime juices, and a chile salt rim.

The King Louie was wildly refreshing with a healthy kick of spice, while the Beet Generation was definitely earthy (read: beet-y), but still quite delicious.

For an appetizer, the Pakora (price...I don't have #greatblogger) is a must-try. Our medley included crispy-fried broccoli and cauliflower with sauces that I don't actually know the names of, but worked well with the vegetables. (One's a creamy, tangy sauce; the other a thinner, berry-forward sauce). Again, #greatblogger.

For my entree, I went with the Kale-Infused Dosa Plate ($10), which consisted of kale-infused dosa, black-eyed pea korma, potato masala, collards, and pickled Anaheim chiles, with cilantro-lemon sauce and roasted red pepper-cashew chutney on the side. 

The collards, black-eyed peas, and potatoes were cooked and seasoned wonderfully, and the accompanying sauce and chutney were borderline addictive. The kale-infused dosa was good and interesting, but the texture of the dosa itself was a bit dry and crumbly. 

Overall, we really enjoyed our meal at The Sudra, and we loved the wide-open patio. I'd go back for the cocktails and pakora alone, although I'm eager to try some of their other dishes, too.

Have you ever been to an all-vegan Indian restaurant before?

Tasty n Sons | North Portland

I know what you're thinking: You've lived in Portland for over 9 months, and you still haven't been to Tasty n Sons for brunch?

But after last weekend, I can now say I have. And I'm hoping to go back about 800 times.

Here's the thing: If I know that a restaurant typically has a long wait for brunch, I almost always never go (yes, even though I realize a wait means the food's probably pretty damn good). My morning hangriness is not to be trifled with, however, and a long wait usually means disaster for the Laheys. But for some reason, this past weekend, I was willing to take our chances with Tasty n Sons. I figured if the wait was longer than an hour, there's about a gazillion more restaurants we can go to instead if need be.

But luck was on our side last Saturday. The wait was only about 45 minutes (although, it ended up being even shorter), and Tasty n Sons takes your cell phone number so they can call you when your table's ready. No need to stand around and starve. So, while we waited for our table, we walked a few doors down to Tin Bucket for some early afternoon brews...naturally.

We hadn't even finished our beers before Tasty n Sons called, a welcome surprise for us hungry drinkers. 

We were seated at the counter overlooking the kitchen - a fun and entertaining place to sit! To start our meal off, I ordered a cup of coffee - Tasty n Sons brews Water Avenue, one of my favorite local coffee brands.

How cute is that creamer bottle, by the way?

And, of course, no brunch would be complete without a Bloody - and Tasty n Sons makes several different kinds. I went for the traditional Tasty Mary ($9), pictured, made with vodka, tomato, Worcestershire, horseradish, lemon, Sriracha, celery salt rim, and house pickles. Z opted for the Maiken Tasty ($9), made with Aquavit, tomato, Worcestershire, horseradish, lemon, dill, and house pickles. We loved both of them, but Z's version was delightfully refreshing - a nice, subtle spin on the typical Bloody Mary.

Tasty n Sons' dishes are meant to be shared - and come out as they're ready - so we ordered a few plates for the table. First up were the Potatoes Bravas ($5 for small; $8 for large, which is what we ordered). The perfectly fried, saucy potatoes were topped with an over easy egg and a silky smooth aioli.

We also shared the Cast Iron Frittata ($10), made with spicy stewed green beans, dry jack cheese, and micro greens. We loved how thin and delicate the frittata was, while also being incredibly flavorful - between the spices used and the jack cheese, this was one delicious dish. (Side note: both the Potatoes Bravas and this frittata are listed under "Smaller" plates on Tasty n Sons' brunch menu, but they were both the perfect size for two people).

Our third and final dish was the star of the show: the Summer Muffin board ($9), which consisted of an obviously homemade English muffin, piled high with heirloom tomato, pickled beet mayonnaise, Beecher's cheddar, summer greens, and a fried egg. (The sandwich didn't come cut in half...we did that, for sharing purposes).

Um, this sandwich was epic. Every single component was incredibly fresh and flavorful, and both of us easily could have eaten five more of these if we weren't already so full. 

Tasty n Sons is open daily for brunch from 9 a.m. to 2:30 p.m. (They're also open daily for dinner starting at 5 p.m., and have happy hour in the bar from 2:30 - 5 p.m.).

Aaaaand now I want to go back.

4th of July Weekend in Government Camp, Oregon

When your husband's birthday is July 4th, you celebrate all weekend long.

This year, Z, myself, and a group of our friends rented a house in Government Camp, Oregon. We were late to the game in renting - so the Coast, etc. was booked solid - but Government Camp ended up being the perfect summer getaway.

Kicking things off Saturday morning, Z and I enjoyed perfectly spicy Bloody Marys at Ratskeller - a no-frills spot right in town with a giant patio, complete with corn hole, picnic tables, and a fire pit.

From there, we spent the day relaxing and greeting friends before we went to Mt. Hood Skibowl, a short walk from where we were staying. A ski resort during the winter, the park transforms into a summer playground during the warmer months - complete with Alpine Slides, which you take the ski lifts to get up to (sooo fun!), mini golf, tubing (on the grass), and more.

Before hitting the Alpine Slides, however, we indulged on the patio with beers and nachos. (Vegetarians: make sure to ask for the nachos without the meat chili - the menu doesn't mention it).

Taking the ski lift up!

On Sunday, we decided to be a little more low-key and our entire group setup camp at one of the picnic areas at Trillium Lake. We spent most of the day playing corn hole, card games, floating in the water, and exploring. Talk about an absolutely gorgeous area!

On Monday, before heading back to Portland, we popped into Hood River for the afternoon. After beers at Pfriem, we walked a block or two to have lunch at Solstice Wood Fire Cafe & Bar. After a short wait (they text you when your table's ready so you don't have to wait around), we somehow got lucky enough to score a table on their patio, despite our large group!

The pizza at Solstice was phenomenal. I enjoyed a small 10-inch pie of Cremini ($13), topped with Hood River Organic cremini mushrooms, goat cheese, shredded mozzarella, lemon zest, truffle oil, and herbs. It was delicious, but I loved Z's pie even more: he ordered the Country Girl Cherry ($14 for a 10-inch), topped with fresh cherries, Field Roast sausage (although the original pie comes with house-made chorizo), goat cheese, shredded mozzarella, and marinara sauce. The combination of the sweet, plump cherries with the salty sausage and cheese was incredible. 

I washed down my pizza with a great summer cocktail, too - the Sweet Suzanne Basil Gimlet ($9), made with your choice of vodka or gin (I chose gin), basil simple syrup, and organic lime juice. It was refreshing, and perfectly strong.

We then sat by the river, ate Z's "homemade" (thanks, Betty Crocker) angel food birthday cake - complete with whipped cream and fresh berries - and then made the trip back to Portland. We went out to dinner in town, then enjoyed the fireworks on the waterfront.

It was an epic weekend spent with great friends in some wonderful towns here in Oregon. And all for such a great celebration!

How did you spend the July 4th weekend?

Brunch at Meriwether's Restaurant

Meriwether's Restaurant, located right in our 'hood in Northwest Portland, is a hidden-to-us gem that we recently stumbled upon a few weeks ago. Located off the beaten path in the NW Industrial area, Meriwether's sits quietly on some history: the restaurant is situated on the site of Portland's 1905 World's Fair, the Lewis and Clark Exposition. Besides paint and some landscaping, provided by current owners John and Renee Orlando (who bought the building in 2003), the exterior has remained relatively unchanged since the late 1920's.

Oh, and they operate their own 5-acre vegetable farm just 20 miles from the restaurant. Their menu even includes a list of produce, beans, and grains the kitchen is harvesting from the farm that week.

Meriwether's serves lunch, dinner, and weekend brunch, and Z and I decided to check out their brunch menu last weekend. It was a beautiful Sunday morning - the sun was even out! - so we took the leisurely stroll from our apartment to the restaurant. Upon arriving, I immediately loved the large Lewis and Clark photograph across the wall behind the host stand. It is an impressive display of the site's storied past.

We were seated to a table shortly thereafter on the bar/lounge side of the restaurant (across the building, there's a more formal-looking dining room as well). Our server was actually also the sole bartender that morning, despite the busy brunch crowd, but she somehow kept our service fairly quick, yet not rushed.

I'm typically a Bloody Mary gal, but Meriwether's brunch cocktail menu was varied, and everything sounded delicious. I ultimately opted for the Grand Mimosa ($10) made with Grand Marnier, hand-squeezed orange juice, and Domaine St. Michelle Brut, served over ice. it was incredibly refreshing and wonderfully bubbly (and boozy).

Meriwether's brunch food menu is also chock-full of interesting yet traditional options, with plenty of their farm's bounty evident in each dish. After much deliberation, I went with the Vegetarian Benedict ($14), with cauliflower and mushroom ragu, pine nuts, and hollandaise.

Served with a side of delightfully crispy and well-seasoned herb potatoes, this was one delicious dish. I loved how the hollandaise was super creamy yet light, and the crunchy texture from the pine nuts added a little something extra to each bite. Like most of Meriwether's brunch menu, this dish was a delightful take on a traditional breakfast dish.

Overall, we really enjoyed our first meal at Meriwether's. I'm eager to check out their lunch and dinner (and happy hour!) menus soon!

Are you a hollandaise fan? It sometimes skeeves me out, but I loved Meriwether's hollandaise!

Merry Cranberry Cocktails

When I turned 21 years old, I had barely ever drank before (you're welcome, Mom and Dad!). I didn't know the difference between a good cocktail and a bad cocktail, so my initial favorites were Malibu and Pineapple (remembering the taste of that cocktail still makes me cringe to this day) and Cranberry-Vodka. Back then, I loved the tart, yet artificially sweetened cranberry juice mixed with the only spirit I knew (besides Malibu Rum, of course. Cringe).

Fast forward 10 years later, and I find myself mixing up a new kind of cranberry-vodka cocktail in my kitchen. I like to think this version is a bit more refined than the cranberry-vodkas of my yesteryear. 

Merry Cranberry Cocktails

Yields: 2 cocktails

Cranberry Simple Syrup:

-2 1/4 cups fresh cranberries

-1 cup water

-1 cup granulated sugar

Cocktail:

-Ice cubes (we used enough to fill two tall tumbler glasses)

-1 ounce Cranberry Simple Syrup (aka 1 shot glass full)
-2.5 ounces vodka
-Ginger beer

-Squirt of lime juice
-Extra fresh cranberries, for garnish

Directions:

Cranberry Simple Syrup:

1.) In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium heat. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, about 10 minutes. Let cool, then strain through a colander. Discard cranberries.

Cocktail:

1.) Fill glasses with ice. Add cranberry syrup and vodka; fill the glasses the rest of the way with ginger beer. Stir carefully. Add a squirt of lime juice to each glass, and top with fresh cranberries for a festive garnish. Cheers!

The ginger beer in these cocktails adds a necessary splash of flavor and festive bubbles, while the tart cranberries are nicely mellowed out in their syrup form. The Cranberry Simple Syrup also makes a good amount of leftovers, so feel free to use it in any of your favorite cocktails this holiday season for a festive touch of flavor (and color!). 

What's your favorite cocktail to sip during the holidays?