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Posted by ExtraMSG on 06 December 2012 - 01:15 AM
Posted by ExtraMSG on 06 September 2012 - 08:38 PM
Posted by ariel88 on 28 December 2014 - 01:21 PM
We went for dim sum just a few weekends ago and also felt like they were on top of their game. Really enjoyed the har gow, hum bao, and the sui mai. At first I was surprised that they only had 2 carts (one steam cart, one with metal shelves), but once I saw it in action, there's just no way for more than two carts to maneuver in that space.
Also, John Gorham was waiting to get in for at least 30 min before we left. Can anyone say irony?
Posted by crepeguy on 05 June 2014 - 07:19 PM
Then again, I have hundreds of friends and acquaintances in the industry and it's pretty easy to avoid bad spots through their recommendations, so I honestly don't remember the last time I've had a less than great experience when eating out.
That sounds idyllic. . . I guess some guys have all the luck.
Posted by Adam on 28 May 2014 - 09:10 PM
I love any chance to prove Martin Cizmar wrong.
He has a history of not researching what he's writing about or making flat-out false statements in his reviews (the Abominable Ale debacle comes to mind). Not to mention that he seems to have a chip on his shoulder, particularly with other local food writers, berating anyone whose opinions don't align with his own. I've never met him in person, but I wish he weren't so unpleasant online.
Posted by FoodKid on 04 December 2013 - 05:07 PM
I figure I'll have to check it out if it's good enough to get Crunchysue to delurk after two years.
Posted by mikeczyz on 22 July 2013 - 09:40 AM
Just a heads up for all of you on how it went.
Left airport, walked to MAX and arrived downtown PDX around 9:30. Walked to Tasty and Alder. Lovely time. Left around 10:15. Walked to Kenny and Zukes for a few slices of pastrami, also went to Nong's for an order of Khao Man Gai for the plane. 2 shots at Courier. Made it back to PDX airport at around 11:15. Flight left an hour later. A little rushed, but entirely possible to enjoy downtown PDX on a 4 hour layover.
Posted by joburn on 14 February 2013 - 05:07 PM
Because I could walk to it and was bummed when her deal for it fell through! And if anyone can lift the curse....
Posted by pwillen1 on 13 January 2013 - 08:20 AM
Posted by Quo Vadis on 15 December 2012 - 02:11 PM
Thank you for the warm welcome. Hopefully get the word out, Bamboo thai get some exposure for new clients. www.bamboo-thai.com
Richard- Bamboo Thai
Hi Richard! I'm the one that messaged you on Yelp.
In this forum you will find people who are very comfortable with and familiar with Asian cuisines.
I saw you mention somewhere else that you're curious about what dishes people want from Thai food.
What many people on this forum tend to like are unusual and/or "authentic" dishes.... things like street foods, home style cooking and such.
Whereas downtown and business lunch crowds tend to want familiar somewhat Americanised basics or strong flavors toned down the people you'll speak to here are more likely to want to taste things that are made the way you think they should be made.
Chang Mai and PaaDee are a couple places I think do this very well.
Your space looks lovely by the way.
Congratulations on your opening.
Posted by polloelastico on 14 December 2012 - 06:39 PM
Posted by ExtraMSG on 21 November 2012 - 03:33 AM
Posted by Ben Waterhouse on 08 November 2012 - 03:32 PM
2) I do think Portland is becoming like other food cities in one significant way: it's becoming more trend driven, more PR driven, and the media is becoming more influenced by trends and PR. (Arguably, the difference between media and PR is being dissolved in Portland.) I think we're going to see Portland's restaurants more and more segregated into the hip and not-hip.
This. Given that all media are still operating on very tight budgets, it's very hard to stay on top of new restaurants, call out marketing bullshit, and keep up a sense of discovery. When people get their restaurant recommendations from Eater's press release mill, or Clare Gordon's rehashing of media dinners on the Merc's blog, trying to run an honest food section starts to look pretty thankless. Every editor I've spoken too lately is exhausted by the hype mill, but they can't afford (or aren't allowed) to ignore it.
What I'd love to see in Portland is an independent food journal, print or digital, devoted to good, informed reviews and essays by named writers with a strict policy of noncommunication with the PR machine. It's on the list of Things I Would Do if I Were Idly Rich.
Posted by Angelhair on 31 October 2012 - 02:30 PM
On the bright side, the theme of the pinata I made for tonight is:
I'm Spongebob Squarepants and I approved this bukkake
Posted by nervousxtian on 26 October 2012 - 09:00 AM
I also like Nervousxtian's comment about turning some of the line art shades of gray.
Shading on shirt prints gets really, really expensive as opposed to block color.
I meant more like a shade of gray, not shading. I'm not a fan of 1 color white on black.. it looks cheap. Any other color than white can make it look better, and a darker shade makes the design more subtle than in your face.
I'm aware of the cost of multi-color and shading.. ain't cheap.
Posted by FoodKid on 25 October 2012 - 02:22 PM
many of them contain fake meat
tempeh is not fake meat (used in 3 dishes).
home-made seitan is not fake meat.
tofu is not fake meat.
soy curls are not fake meat (100% soy with no processing).
the soyrizo at el nutri is home-made but i guess some might term it a fake meat since it is a derivative of mexican chorizo.
most of the above are traditional foods. soy curls are a new food but are simply extruded soy beans with absolutely no "processing". if soy curls are fake meat then hummus is a fake meat. and except for the processed chicken at veggie grill, all of the above "proteins" are nutritious (high omega 3 fat, complete protein, and lots of soluble fiber).
The problem isn't that people use tempeh or soy, both of which can be used to great effect in the right recipe. The deal with these sorts of dishes is that they are based around substitution. I've had some truly delicious vegan meals from places like Natural Selection, but the recipes were created from the ground up for the ingredients that were used. I want to see more of that kind of creative thinking when it comes to vegan food instead of the current trend of taking existing dishes and replacing the animal products. Something is lost when you take a cheesesteak and remove the cheese and the steak.
Posted by Jill-O on 24 October 2012 - 10:26 AM
Some nice coverage and it seems more well-balanced and inclusive of "ethnic" choices.
Some omissions, for me (off the top of my head, anyway), include:
Tanuki (though my guess is she is the only chef who pays local papers NOT to put her on these lists ;o)
What do y'all think?