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Posted by Quo Vadis on 15 November 2012 - 03:36 PM
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 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 truth on 08 October 2012 - 06:47 PM
I think one thing that is unnecessarily confusing for customers is the arbitrary separation of rotating and non-rotating guisados. It's a classic example a distinction that may seem relevant, but the customer doesn't care about at all. The vast majority of your customers aren't going to visit often enough to care which are permanent and which rotate, and those that do are going to figure it out pretty quickly anyway (when I was going to Bunk regularly, I realized in a few visits which sandwiches were always there, and now that I don't go often, I really don't care). Making folks' initial visit positive will get them coming back regularly, and having an intuitive menu will help them order something more likely to make them happy.
Since we're playing around in Photoshop, here's an illustration of the menu layout I was talking about above (note: I haven't refined this nearly as much as the sharp-looking design Neven did; fonts, colors, and information accuracy are all rough).
this one! this is like what we talked about a couple months ago. This is funny, because I almost did a photoshop exploration of my own but the sun was too shiny and I ran out into it.
Posted by joburn on 11 September 2012 - 01:45 PM
This. Who do you think was behind the change in Washington's laws (Costco)? Do people really believe that stores will lower prices just because they are getting the product for less? This is not primarily a consumer issue, although selection and availability would be better without state control and certain large sales would be possible that now are not (the primary difference I've seen between prices here and in CA, including during my cross-state liquor trip 2 weeks ago).
It is however an intra-industry issue for many players. And frankly the OLCC model is completely outmoded; I doubt that few would argue otherwise.