Sometime in July-07
I came to Victory Wine and Food (Division St. at 36th) with the intention of having a glass of wine and work on writing about another neighborhood restaurant—I didn’t expect to eat something there worthy of a blog itself. Their menu consists of classy bar food—small plates of meats and cheeses (impressive house-made pate, charcuterie, smoked fish, and meatballs). The chef, who apparently worked at Park Kitchen before this, stands behind the bar and casually prepares all this fabulous stuff effortlessly, dressed in a plaid shirt and vintage corduroy pants. I was leaning towards having some cheese (a changing cheeseboard), but opted to try the mussels, cooked in a saffron butter broth with homemade chorizo and thin slices of celery draped over them. They were maybe the best mussels I’ve ever had. And only $8! I had to restrain from mopping up the sauce with an ENTIRE baguette! I had a glass of Sancerre (Chateau Recogne) and a bit of Mas Amiel Port (strong!) and I was then good-to-go. I need to get back there. (Huge room too—great for a party! My birthday next year perhaps.) They’re closed on Sundays, but the chef told me that someone else comes in and does a supper club there every once in a while. I’m on the email list for that, can’t wait until it happens...).
The neighborhood spot that I was originally going to write about is in the wonderful little Clinton Neighborhood. A friend from work took be there, coincidentally, around the time of the Rose festival. The place is named “Bara,” or “rose” in Japanese. It’s housed in the first floor of a big victorian, off of 20th street. We ate on their lovely little patio, and I was impressed with everything. I said a while ago that the only thing my neighborhood really needed was a great little sushi restaurant, and this is it. Growing up on Kauai I’m incredibly picky about sushi. Hey, my best friend’s dad was a fisherman-- sashimi in their house meant cutting the ahi from the bone onto the plate in the kitchen sink, if not right on the boat. (Did you know that the origin of poke was actually finding a way to prepare the small bits of fish scraped from right against the bone?).
So I don’t eat farmed salmon, in a sushi roll or anywhere. That stuff is gross. And I can spot dyed ahi all over this town. I’ve eaten sushi at the many places that people rave about, and Bara is the first place that I’ve actually been satisfied at in Portland. The chef (who used to work at Masu) makes creative, California-style rolls (avocado, etc.), in an appropriate mouth-size with really fresh fish. We had sockeye salmon nigiri, a Las Vegas Roll, hamachi, and these really great green-lipped mussels chopped w/a spicy mayo and cooked in their shells as an appetizer. Yummy food, cute restaurant, great service. I like it. A lot. And the waitress told us there’s even a private tatami room in back for parties. Just like Kintaros...