Honestly we went to get biscuits after the Texas bbq, one because we were in Portland and were on a Guy Fieri Culinary adventure and two to help absorb some of our bbq stomach regrets....
So anyways on a brighter note, great biscuits!
A bit unsure about what to do when you first walk in, then you see the board with all the rules including: "Must order before sitting down" "Be courteous to others if they need a seat give it to them""Bus your own tables" and a few others. I found it a bit intimidating but did my best not to break any of their rules.....after a complicated menu of odd choices such as Creamtop biscuit, biscuit with sausage gravy and fried egg, biscuit with fried chicken and pickles, biscuit with flank steak, blue cheese, tomato and lettuce.... i went with the British way, my British way that is, Biscuit and jam. Marionberry jam. Yup thats all....So finally we got our biscuits, and a seat, and dug in to our well deserved treats. Warm, buttery, sweet and savory, layers of lovely buttermilk biscuits.
They use local fresh products which help in creating such a successful business. Interesting experience, i would go back.....
Recommended by Guy Fieri
Natasha:)
Sunday, April 17, 2011
Podnah's Pit Barbecue, Portland, Oregon
This was a daring adventure seeking out Texas bbq. Once we finally found it, the bbq experience began. Named after the owner Rodney's grandpa "podnah" (being Texan for partner), this place is very rustic and real. Rodney and the pit crew swear by these following rules: Getting up at 5am every morning to fire up the pit, Using honest oak hardwood in the firebox. His pit has never seen gas or electric heat. He uses high quality, natural meats. Prepares food fresh daily, never precooking, all slow smoked. Only cooks as much meat as the smoker will hold, which is about 200lbs a day. When the meat is gone, its gone until tomorrow at lunch. They love honest, slow-smoked, Texas style bbq for their patrons.
So there is obviously love involved in all the aspects of Podnah's. I had 1/4 chicken, 1/4lb Brisket which is smoked for 10 hours and coleslaw. None of the meat is cooked with sauce, you add your own from there house made choices. Joe had the 1/4 rack of ribs smoked 4hrs, 1/4lb Pulled Pork, smoked 12hrs and tossed in a spicy vinegar sauce, coleslaw and Black-eyed pea salad (Texas caviar)
Everything was good and tasty, slightly over salty, but its Texan style so......
We did enjoy the experience, however the smokey burps for the next 24hrs was no fun..at all.....especially on a car road trip back to Seattle......hahaha.....
Recommended by Guy Fieri
Natasha:)
So there is obviously love involved in all the aspects of Podnah's. I had 1/4 chicken, 1/4lb Brisket which is smoked for 10 hours and coleslaw. None of the meat is cooked with sauce, you add your own from there house made choices. Joe had the 1/4 rack of ribs smoked 4hrs, 1/4lb Pulled Pork, smoked 12hrs and tossed in a spicy vinegar sauce, coleslaw and Black-eyed pea salad (Texas caviar)
Everything was good and tasty, slightly over salty, but its Texan style so......
We did enjoy the experience, however the smokey burps for the next 24hrs was no fun..at all.....especially on a car road trip back to Seattle......hahaha.....
Recommended by Guy Fieri
Natasha:)
Bakery Nouveau, Seattle, Washington
Located in West Seattle, this quaint bakery is warm and pleasant. Chef Blake runs the show, he has over 20 years of experience in pastry, breads and chocolate. We decided to venture out, drive past it twice, then asked a local where it was, who warned us to stay away from the desserts ;)
It was busy, and had few seats, but you just wait your turn, or shuffle next to a stranger. We had some yummy coffees, an Americano and Double Latte pour moi. The kitchen is open which is nice, you can see them making everything fresh for that day. We had a pear danish and a apple, flaky pastry thing...dont remember what it was called, but it was very good. I peeled each sweet and savory layer at a time, and enjoyed every bite.
Fast paced for a bakery, but very good. Perhaps the espresso could use a slight kick...
Natasha:)
It was busy, and had few seats, but you just wait your turn, or shuffle next to a stranger. We had some yummy coffees, an Americano and Double Latte pour moi. The kitchen is open which is nice, you can see them making everything fresh for that day. We had a pear danish and a apple, flaky pastry thing...dont remember what it was called, but it was very good. I peeled each sweet and savory layer at a time, and enjoyed every bite.
Fast paced for a bakery, but very good. Perhaps the espresso could use a slight kick...
Natasha:)
Mike's Chili Parlor, Seattle, Washington
Four generations of this family secret chili, this restaurant has been doing the same thing since 1922! They must be doing something right. Well they are, small, and definitely old, but this place is a must. If you love chili, then this is for you. Chili Dogs, Chili Burgers, Chili Fries, Chili anything....We each had a bowl of chili and shared a chili fries. I had onions, cheese and jalapeños added to my bowl. They make the meat separately and then add the beans for each order, apparently chili is originally just the meat.....who knew.....
Very tasty, with that home made love in it. We sat there enjoying each warm bite, wondering about all the people that had sat in this very spot enjoying this very meal throughout the past 89 years...
Home cut fries, very nice. However i wouldn't recommend this place if you are against calories:) If you go, just go knowing that you will enjoy a home cooked meal and perhaps a pint of beer, hey once in a while its ok......
So in Seattle this place is perfect when you want to get out of the rain. Snuggle up to a warm bowl of chili, not to spicy, but just enough to get you through the rest of the damp day...
Recommended by Guy Fieri
Natasha :)
Very tasty, with that home made love in it. We sat there enjoying each warm bite, wondering about all the people that had sat in this very spot enjoying this very meal throughout the past 89 years...
Home cut fries, very nice. However i wouldn't recommend this place if you are against calories:) If you go, just go knowing that you will enjoy a home cooked meal and perhaps a pint of beer, hey once in a while its ok......
So in Seattle this place is perfect when you want to get out of the rain. Snuggle up to a warm bowl of chili, not to spicy, but just enough to get you through the rest of the damp day...
Recommended by Guy Fieri
Natasha :)
Bizzarro Itlian Cafe, Seattle, Washington
Well, if you have been following my blog, you may remember my food experience at the Kawaihae Harbor Grill in Hawaii....Well i had another blissful, dreamy experience at Bizzarro. This restaurant was created out of an old auto work shop 25 years ago by original, Chef David Nast.
Now its being led by Chef Jeff Marshall and two owners both with major backgrounds in performing arts. Together the Bizzarro team have created the ultimate restaurant, its warm, crazy, welcoming and polite. The sign at the host stand says "no cell phones please" which i adore. They want their customers to come on in, relax and let go. Which is exactly what we did. Local produce, house made everything including the complimentary foccacia bread, which by the way comes with olive oil and vinegar for dipping. The olive oil was so creamy and nutty, delicious, i swear it took me to Italy for every bite. Our appetizer was the Eggplant Parmigiana Spectacular, thin disks of eggplant encrusted with Parmesan and fried crispy golden, layered with fresh mozzarella and a rustic tomato sauce with torn basil. It was perfect, very hot and fresh, not greasy at all, beautiful fresh tomatoes and light creamy mozza, just perfect again......They then include a starter salad which was simply mixed greens tossed in a lemon raspberry vinaigrette with a couple carrot shavings, just enough for a palate cleanser and some roughage. Then.....i had the Clam Linguini, fresh house made pasta, loaded with fresh, plump and juicy Manila clams, house cured pancetta and topped with roasted jalapeño, all tossed in a white wine butter sauce. Simple and delicious! Joe had the Duck, Duck, Ravioli, braised duck, white wine and thyme slow cooked into a rich ragu, tossed with little pillows of pasta stuffed with sweet potato, Gorgonzola and ameretto soaked currents, then finished with pan seared duck breast. Phew it was a mouthful! So yummy and rich, you could honestly taste each layer so distinctly and perfectly balanced. Of course we had dessert at this point everything had been so good, and the desserts are also made in house, so Tiramisu and Chocolate Ve Suvius which is a volcano in Italy. Both were fabulous, my Tiramisu was well made with traditional ingredients, espresso, liquor and whipped cream, so good, the Chocolate Ve Suvius was a warm espresso infused, ganache glazed-chocolate bundt cake, Joe had it with salted caramel ice cream. Umm Yum!!
I had a local Red wine, Washington Walla Walla, their selection is wonderful.
So the upside-down Christmas tree and the Chariot from the 1940's were just a couple of the bizzare decorations, bizzare but really cool, everything had a story, and relate to many years ago, which brings a lot of feeling to the restaurant.
This restaurant is an absolute must, reservations are just first come, so you may have to wait, but its worth it. We went on a Wednesday and had no wait. Service was wonderful.
This place was recommended by Food Network host Guy Fieri.....
Natasha:)
Now its being led by Chef Jeff Marshall and two owners both with major backgrounds in performing arts. Together the Bizzarro team have created the ultimate restaurant, its warm, crazy, welcoming and polite. The sign at the host stand says "no cell phones please" which i adore. They want their customers to come on in, relax and let go. Which is exactly what we did. Local produce, house made everything including the complimentary foccacia bread, which by the way comes with olive oil and vinegar for dipping. The olive oil was so creamy and nutty, delicious, i swear it took me to Italy for every bite. Our appetizer was the Eggplant Parmigiana Spectacular, thin disks of eggplant encrusted with Parmesan and fried crispy golden, layered with fresh mozzarella and a rustic tomato sauce with torn basil. It was perfect, very hot and fresh, not greasy at all, beautiful fresh tomatoes and light creamy mozza, just perfect again......They then include a starter salad which was simply mixed greens tossed in a lemon raspberry vinaigrette with a couple carrot shavings, just enough for a palate cleanser and some roughage. Then.....i had the Clam Linguini, fresh house made pasta, loaded with fresh, plump and juicy Manila clams, house cured pancetta and topped with roasted jalapeño, all tossed in a white wine butter sauce. Simple and delicious! Joe had the Duck, Duck, Ravioli, braised duck, white wine and thyme slow cooked into a rich ragu, tossed with little pillows of pasta stuffed with sweet potato, Gorgonzola and ameretto soaked currents, then finished with pan seared duck breast. Phew it was a mouthful! So yummy and rich, you could honestly taste each layer so distinctly and perfectly balanced. Of course we had dessert at this point everything had been so good, and the desserts are also made in house, so Tiramisu and Chocolate Ve Suvius which is a volcano in Italy. Both were fabulous, my Tiramisu was well made with traditional ingredients, espresso, liquor and whipped cream, so good, the Chocolate Ve Suvius was a warm espresso infused, ganache glazed-chocolate bundt cake, Joe had it with salted caramel ice cream. Umm Yum!!
I had a local Red wine, Washington Walla Walla, their selection is wonderful.
So the upside-down Christmas tree and the Chariot from the 1940's were just a couple of the bizzare decorations, bizzare but really cool, everything had a story, and relate to many years ago, which brings a lot of feeling to the restaurant.
This restaurant is an absolute must, reservations are just first come, so you may have to wait, but its worth it. We went on a Wednesday and had no wait. Service was wonderful.
This place was recommended by Food Network host Guy Fieri.....
Natasha:)
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