It was a miracle Shane didn’t win — ‘cuz Shane Miracle’s almond crusted halibut with glazed turnips was mighty fine indeed (if a tad overwhelmed by the turnips). As was Brian Silva’s bacon-wrapped pork tenderloin with a vegetable hash of tiny, rounded, cut veggies that had to take him (and his mentor – uber-chef Carlos Guia) all day to prepare.
Eating Portland – A Photo Essay
What would we be if we couldn’t be a restaurant critic?
Well, I suppose I could, uh, work in a shop of some kind, or…or do, uh freelance, uh, selling some sort of, uh product you know…
A salesman, like maybe in a, uh, haberdasher…
…or maybe like a, uh, um…a chapeau shop or something.
You know like: “Would you….what size do you wear sir?” And then you would answer me. “‘Uh, seven and a quarter.'”
“I think we have that.”
See, something like that I could do.
YAGYU, MARU and GARFIELD’S – An Eating Odyssey
I know, I know, we swore off beef eatin’ entirely a week ago. But then we cruised by Yagyu Yakiniku:… and that’s all they serve. So we hunkered down with some spectacularly marbled cuts of sirloin and rib-eye, had a cold brewski or two, and then hightailed it over to Maru:…where it’s practically an insult not to partake of bulgogi or some falling-off-the-bone beef ribs.
Enough is enough…we said to ourselves.
But then the next day, we found ourselves at Garfield’s, and wouldn’t you know it, Chef Jean-David Groff-Daudet puts out some beefy chuck top blade steak before us (plus some lamb in a pastry crust):…and it would’ve been downright unneighborly to refuse.
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