[John DePaula]

ZenBoy, on Feb 14 2008, 10:39 PM, said:

Thank you! Yes, the nurses wanted my folks to name me Valentino, but I lucked out.

So they named you 'ZenBoy' ?!? Uh,.... ok.


(Insert "I'm-just-joshin'-ya" emoticon here )

[dretceterini]

So, after 45 pages, is the conclusion that K&Z has really good food at a reasonable price?

[Calabrese]

Moved the tomcats in with the other cats:



http://portlandfood....?showtopic=6636

[duck833]

Had another site visit to K&Z's on Tuesday. Got there about 1:30pm after getting my ear chopped on at OHSU, needed a good meal to make me feel better. I knew the place to go.

Place was full but nobody was waiting, even got a place to park across the street. Sat at the bar so I could see the action and ordered a Ruben and a Walkingman IPA. Figured the IPA was better than pain meds. I have to say that K & Z has settled into a nice system of taking care of customers. Everything was as good as it could be. The Ruben was perfect, a nice messy sandwich with a great beer. The two guys working the grill were nice to talk with, looking reasonably presentable and there was a good feeling around the place. This was after the lunch hour rush however. The two guys were actually observed cleaning up the place, wiping down surfaces and making the grill area look pretty darn good. I was very impressed, a great improvement over past visits.

After putting my sandwich down I picked up six bagels to take home with me, they actually had some left, no wait again and a great person helping me with my order.

Nice seeing things working like clockwork, kudo's to the staff and K & Z to getting there!!!!

[jennifer]

I met a friend for bagels at K&Z this morning and had the bagels & lox there for the first time. I've read previous posts where people say the nova was too thick, or there was too much of it, or this or that. I have to say, I thought it was just perfect. Perfect balance of cream cheese and nova. Loved the nova, too, btw. The pickled onions are also great.

[piggly_wiggly]

Gad, I hate to beat the dead horse, but since most people take time to complain, but not to praise, which I think creates more in the world to complain about, so here goes another dose of K&Z fanaticism.

Fam-damily went to meet my daughter for dinner near Goose Hollow. Didn't want to drive far, didn't want a chain, where to go last minute on a Sunday night that's kid friendly and affordable?

I searched the site a while before realizing I'd been begging Dh to go to Kenny and Zuke's since last fall. Hello, 1-800-dial-a-clue, anyone home?

Dh had the Cesar, after my mentioning Nick's review of the Cesar at Ken's Place, which he ordered with chicken. My oldest son had the burger. My daughter had the matzo soup. The little ones and I got the chopped liver platter, the kreplach, and a kinish, oh, and a side of pastrami, because I wanted a taste, and couldn't convince anyone to get a Pastrami Ruben. We shared cheesecake and blintzes for dessert.

First, I rarely order burgers out, I like my own better. But Oh my. Oh my. My oh my. 'nuff said. No, I want to go back for another. Like, now. Wow. Yum. Messy. Oh, and while whatever reviewer back when may have had soggy fries, ours were not. They were lovely, crisp, not greasy, nicely seasoned. No old fat aftertaste, which is why I rarely eat fries, old fat tastes nasty. These did not. Even when they cooled, they tasted crisp and light, not greasy.

The kreplach were very nice, also did not taste of old fat. Yes, recurring theme. I rarely order fried stuff, because the off taste in the oil makes it pointless, or it's greasy and heavy. It's nice to indulge in fried stuff and actually have it taste good. And I love caramelized onions. They are wonderful. My youngest who slept through most of the meal devoured the leftover ones in the car. They're great.

The kinish was very good. I grew up in LA, and most of the Grande Dame's of Jewish Deli have really gone downhill. Nothing like I remember as a kid, nothing like what Grandpa used to cook. It's been decades since I've had a kinish that didn't taste like gluey potatoes in cardboard crust. My remotely Jewish genes wanted to cry a river of joy.

The chopped liver was great. I don't make it myself because I'm the only one in my family who likes it. So it was a treat. And the pickles that come with it are great. Especially the pickled onions. Eventually I got full, but kept nibbling on the onions. I couldn't stop! The bagel chips were awesome too.

I really liked the bite of Cesar I swiped from my husband, but he didn't tell me until we got into the car the chicken was horribly dry. I remember it looking so. He's the type that doesn't complain, he's an eat to live, while I'm a live to eat. Chicken breast is hard to keep moist, it's touchy timing. I'm not sure I can really ding them much for that.

The Matzo soup..... it wasn't bad, but it's one of those things where I think you get used to what you grew up with. Grandpa made (and I make) ultra-rich, collagen thick broth. I just made some last week with box stock reduced, still not a substitute for slow cooked bird bones. And we tweak our matzo balls a bit. I think I'm just too stuck on my childhood memories to take a shine to something different. Soup is one of those dearly held comfort foods.... It was good though. Just different from what I tend to make.

The pastrami. Oh, my. I'm not a fan of deli meats usually. My Grandmother owned a fluff and fold next to a Norwegian deli when I was a kid, and Mom would take me to work. When things were slow at the Deli, the Norwegians would feed me all kinds of goodies, so... I just have never found anything close to what I liked at their place, so I'm not a big deli fan. And the thought of people wanting MORE fat on their pastrami? You're kidding me, right? I have to be careful with my calories, so if I'm going to eat a calorie, it better be one outstanding calorie.

I am a convert. The pastrami is heaven, fat and all. Not hard, cold, congealed lumpy grislty nastiness, soft, melty, slightly smoky. Tender pastrami. Oh my. This stuff is worth every single calorie, and then some. I need to have a pastrami ruben. The rye is good too. Very nice. I can't wait to try a sandwich.

My middle son and I kept stealing the pastrami off each others plates. It's good stuff.

I can see how some folks might say some of it's not "traditional" (which implies one "true" way, which, come on, we're talking Jewish food here!). It is... innovative riffs on Jewish deli. I think it's traditional if Grandma was a slavishly devoted foodie. It's traditional plus. It's damn good. And really, even if it's... riffs, it's not like it's light years away, it's a tweak here and there, that just makes it better. Tradition can kiss my posterior, there is no gratuitous tweaking here, it's all well thought out, and flawlessly executed.

I think the biggest problem with K&Z is it's going to take a whole lot more dining out dollars than we currently have for me to really explore their menu. It's good stuff. Really, really good stuff.

Oh, and my son and husband liked the cheesecake. I'm not much of a cheesecake fan, but it was good.

The blintzes, I bastardized with powdered sugar, and strawberry jam instead of the compote (I'm a traditionalist with my blintzes, it's what I grew up with). Lots of places SAY they make blintzes, but they are not folded right, and they are not browned. These were LOVELY. In fact, the highest praise I can offer is that my daughter really does not like them. I put one on a plate for her, and she tried to refuse a whole one. I told her I'd gladly eat the remainder. There was none left. She ate every last bite. They are fat, golden, crispy, tender little bundles of heaven. My middle son (the one who is autistic) is VERY picky about his food. He's very skinny because of the sensory issues. He does not touch food with his hands, because it feels weird. He was shoveling in pastrami and blintzes as fast as he could chew. Guess that's the second highest praise I can offer! The third would be my 12 year old barely touched the fries because the hamburger was so good, he couldn't be bothered. Considering he loves little more than nice, hot fries....

Now if only I could get them to make a nice, light, homestyle sufganiot. Another one of those things I just can't bear to make on my own. Ah, one of these days I'm going to get myself a good deep fat fryer instead of standing over a hot pan of fat for hours at a time....

BTW, I have to say, aside from the absolutely fantastic food, our server Sara(h?) is a gem. I often don't like eating out, because I'm picky. I want things done right. I'm a decent cook, if it's not good food, and it's not relaxing and enjoyable, why waste the money? But I'm also a Mom, I have a son who is autistic, we are working on our foster care homestudy so have been working like demons to get ready for the social worker to come inspect the house. We've had a rough few years with my health, first cancer, then an autoimmune disease, and I get precious little time in my life where someone takes care of me. Sara(h?) was an angel, a competent server, and I've not had that much fun eating out in a VERY long time. The food was great, but the chance to just relax and be well taken care of? I can not put into words how thankful I am. I tried to tell her how much I appreciated the wonderful job she did, but I'm not sure I was able to come even close to conveying what a gift it was to just enjoy a nice meal, and have everything spot on. She's great.

Sorry. Enough waxing rhapsodic. We're fans....

If you're reading this, go eat there already. It's worth it.

[ribster22]

K and Z...........Gods of Rueben!

I had the best Rueben of my life yesterday at K and Z's. In fact I heard myself utter the words: "I think that might be the best sandwich I've ever had". I was trying to remember one I've liked better, but I couldn't come up with anything. I had it with pastrami, which was lean, tender and perfectly sliced. (I asked for it extra lean). The balance of the whole sandwich was perfect. Juicy, drippy nirvanna on a plate, between 2 crunchy perfectly grilled slices of heavenly Jewish rye. I seem to be using a lot of spiritual terms to try and describe it. Glad it didn't turn into an out of body experience, I didn't want to miss anything. I had to keep handing ½ to Frannie to validate, who did more eye rolling and swooning. I also had fries which were great and a Laguanitas pils. I’ve had 3 pastramis on rye before but now it’s going to be difficult to order anything else but the pastrami Rueben.

Frannie had the all day omelet. She also had an omelet last time but this one was better. Lots of caramelized onions. Interesting the bread is only toasted on 1 side. Is that traditional? She had an Izze’s pear that was very good. Something I would have never ordered but I really liked it too.

Genevieve was our server and she was great. Friendly, helpful, always available but never hovering. She was patient when one of us couldn’t decide what she wanted. Of course because I have the menu committed to memory I already knew going in what I wanted.

I realize this has turned into another flowery, fawning, we’re not worthy, kind of review. Can’t help it. I call em as I see em. And we are worthy.

I saw latkes with the steak and eggs option on the all day breakfast. Are latkes available all day now?

It was great to finally meet Nick who made us feel right at home. We were still saying later that evening how much fun we had there, and discussing our strategy for our next visit. So many things left to try when we next visit the GOR.

[chefken]

Thanks for the kudos!

No latkes during the middle of the day - just on the Steak and Eggs.

I think the pastrami right now is as good and consistent as it's ever been. We smoked 2400 pounds of it last week, and will do about 2200 pounds this week. We've finally got the supply lines perfected - Carlton Farms is doing the brining for us, and doing a terrific job.

I think the service has gotten better as well. When you're serving about 4,000 people per week, sometimes a few will slip through the cracks. But fewer and fewer these days. And through the natural winnowing process, I think we currently have a terrific staff.

We'll be tweaking some prices (we started somewhat low and beef, flour and a lot of other supplies have gone up like mad since then) and changing the menu a bit - Fried Chicken in Duck Fat, Stuffed Cabbage, Goulash and Chicken Pot Pies every night of the week.

Plus, we're adding a few new sandwiches, including a Rachel (Turkey Reuben with Cole Slaw) a Veggie Reuben, and a Tuna Melt. Nope, no BLT's or Pulled Pork yet.

Aaaannnnnd...We'll be opening on Mondays starting at the end of the month!

[scarletb]

chefken, on Mar 7 2008, 04:54 PM, said:

Aaaannnnnd...We'll be opening on Mondays starting at the end of the month!

That is the best news I've heard all week. This past Monday I went to get lunch and couldn't think of what I wanted, so I wandered up to the deli, which is definitely a regular spot now. Of course, it was really cold and raining and my hands were numb, and I got there and it was closed (which I should've know, just forgot). I must've stood there dumbfounded for a good two minutes trying to figure out what the hell to do. I ended up at Asian Station and all was good, but still...

[katez0r]

chefken, on Mar 7 2008, 04:54 PM, said:

Thanks for the kudos!

No latkes during the middle of the day - just on the Steak and Eggs.

I think the pastrami right now is as good and consistent as it's ever been. We smoked 2400 pounds of it last week, and will do about 2200 pounds this week. We've finally got the supply lines perfected - Carlton Farms is doing the brining for us, and doing a terrific job.

I think the service has gotten better as well. When you're serving about 4,000 people per week, sometimes a few will slip through the cracks. But fewer and fewer these days. And through the natural winnowing process, I think we currently have a terrific staff.

We'll be tweaking some prices (we started somewhat low and beef, flour and a lot of other supplies have gone up like mad since then) and changing the menu a bit - Fried Chicken in Duck Fat, Stuffed Cabbage, Goulash and Chicken Pot Pies every night of the week.

Plus, we're adding a few new sandwiches, including a Rachel (Turkey Reuben with Cole Slaw) a Veggie Reuben, and a Tuna Melt. Nope, no BLT's or Pulled Pork yet.

Aaaannnnnd...We'll be opening on Mondays starting at the end of the month!

I'm so glad you're adding a veggie reuben. I was just swooning with a veggie friend the other day over reubens, naturally, K&Z's came up, and I was wishing that you had one.

[Amanda]

Chicken Pot Pies every night of the week? Opening on Mondays? Have I died and gone to Deli Heaven??? This is what I get when I get back to Portland. What an excellent Welcome Home from K&Z's!!! I can't wait to step foot in the deli. John thinks that the minute I get off the plane I'll catch the Max to head downtown for my fix, but I think I'll at least wait till the next day!

Best regards,

Amanda

[Angelhair]

I'm glad you will now be open Mondays...that corner of the building looks so sad when you are closed!

[Twitch]

Oh god how I love chicken pot pie and tuna melts. hlgalualugalughalugh (Drooling noise).

It was great to run into Nick today - I keep missing him when I'm in the shop. Unfortunately I was in a bit of a stupor from stress when I talked to him, but I sure felt better after my cold pastrami injection.

[Calabrese]

chefken, on Mar 7 2008, 04:54 PM, said:

) a Veggie Reuben

Sacrilege.... did the alien body snatchers replace Ken with a clone whose brain is addled?

[mczlaw]

Just want all you fans to know I have been begging Ken and Nick to add my personal favorite pastrami alternative version of the Rueben to the menu--made with the stellar but underappreciated pickled tongue.

It's called the French Rueben. Demand it by name; or just tell your server, "I want tongue with my Rueben". She or he will understand your needs.

--mcz

[Erika]

For those of you wondering why all the fuss over pastrami - after all, it's just meat, right?

Oh, no.

I wandered into K&Z's for the first time a few days ago and, deciding to start with tradition, had a pastrami on rye. Until I bit into that sandwich, I never understood how the phrase "melt in your mouth" could apply to deli meat. It's not just the flavor of the meat that's fantastic (much more complex than the strong salty/briny taste you get sometimes in cheap pastrami), but the texture. The bits of fat literally seem to dissolve in your mouth, creating a sauce for the lean portions of the meat. Combined with the rye bread, this really is a hell of a sandwich.

[chefken]

Great description, Erica! And welcome to the restaurant/cult.

The meat really has been terrific lately, IMO. I had a sandwich from some of the scraps yesterday (what? You think I'm going to take the prime stuff?). It matched your experience exactly.

[concreteoatmeal]

mczlaw, on Mar 8 2008, 08:41 AM, said:

Just want all you fans to know I have been begging Ken and Nick to add my personal favorite pastrami alternative version of the Rueben to the menu--made with the stellar but underappreciated pickled tongue.

It's called the French Rueben. Demand it by name; or just tell your server, "I want tongue with my Rueben". She or he will understand your needs.

--mcz

huh, i have a 2kg. can of pickled ox tongue from Harrods i got on a trip last fall. I have been wondering what to do with it all, this sounds like a way to eat a good portion of it.
this brings up the other question i failed to ask when i bought it, i wonder how long after cracking the can i have devour it all?anyone?

[asherdad]

concreteoatmeal, on Mar 8 2008, 10:32 AM, said:

mczlaw, on Mar 8 2008, 08:41 AM, said:

Just want all you fans to know I have been begging Ken and Nick to add my personal favorite pastrami alternative version of the Rueben to the menu--made with the stellar but underappreciated pickled tongue.

It's called the French Rueben. Demand it by name; or just tell your server, "I want tongue with my Rueben". She or he will understand your needs.

--mcz

huh, i have a 2kg. can of pickled ox tongue from Harrods i got on a trip last fall. I have been wondering what to do with it all, this sounds like a way to eat a good portion of it.
this brings up the other question i failed to ask when i bought it, i wonder how long after cracking the can i have devour it all?anyone?

I am guessing 5-10 mins?

[Knobcreeky]

Twitch, on Mar 7 2008, 09:29 PM, said:

It was great to run into Nick today - I keep missing him when I'm in the shop. Unfortunately I was in a bit of a stupor from stress when I talked to him, but I sure felt better after my cold pastrami injection.

You can always count on Nick for some kind of protein injection.

And I'm with Calabrese- WTF is a veggie reuben.