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#1 herbs de provence

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Posted 07 March 2014 - 08:03 PM

I haven't seen the newish Burrasca food cart (http://burrascapdx.com) included here, so I thought I'd start a new thread. It's in the pod at SE 28th and Ankeny, along with a grilled cheese cart, Wolf and Bears, and Covered Porches beer. It's also right next to a wine shop where you can eat (safe from the rain and the cold!) and enjoy a glass of wine. I've tried the ravioli, the inzimino (squid with spinach in tomato sauce) and the farinata (polenta, kale, bean stew), and they've all been fantastic. 

 

EDIT: I corrected the street name - thanks for the correction StMaximo!



#2 StMaximo

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Posted 07 March 2014 - 08:18 PM

It is a great cart and the food is quite delicious. Vino is the wine shop at the corner of 28th and Ash. You can buy a bottle of wine too and he's got a few beers in a cooler also.

 

The cart pod is on SE 28th between Ankeny & Ash. Alder is five or six blocks further south past Stark.

 

This cart deserved a shout out here. It also was chosen as Willamette Week's Cart of the Year.



#3 austinhaas

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Posted 08 March 2014 - 10:01 AM

I tried Burrasca about a week ago. It was delicious. Very oily, but delicious.

 

Two women, who ordered after me, took their food to Vino to enjoy with a glass of wine.



#4 StMaximo

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Posted 08 March 2014 - 12:11 PM

austinhaas, what did you have that was very oily? I can't say I've had the experience of having something there that I thought had too much olive oil and I don't care for a lot of oil on a dish.



#5 austinhaas

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Posted 08 March 2014 - 04:19 PM

StMaximo, I had the farinata and a special that included boar in a red sauce on pasta.

 

Edit: I probably should have said ragu, rather than red sauce.



#6 Neven

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Posted 08 March 2014 - 06:14 PM

I don't mean to derail this thread, but why the heck do they call a kale soup "farinata"? That's a chickpea pancake. It goes by other names, too, (socca, cecina) but no other dish goes by "farinata".



#7 Catastrophysicist

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Posted 09 March 2014 - 12:36 AM

Take it to the Nong's thread, Fingers.



#8 StMaximo

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Posted 10 March 2014 - 02:02 PM

I don't mean to derail this thread, but why the heck do they call a kale soup "farinata"? That's a chickpea pancake. It goes by other names, too, (socca, cecina) but no other dish goes by "farinata".

 

Except for soup in Tuscany apparently.



#9 StMaximo

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Posted 10 March 2014 - 02:04 PM

StMaximo, I had the farinata and a special that included boar in a red sauce on pasta.

 

Edit: I probably should have said ragu, rather than red sauce.

 

I haven't had the farinata, but I have had the wild boar ragu on tagliatelle and while it was quite rich, I didn't find it to be oily.



#10 herbs de provence

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Posted 14 July 2015 - 10:52 AM

Burrasca is now a restaurant! Looking forward to trying it: http://burrascapdx.com



#11 vj

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Posted 14 July 2015 - 10:51 PM

Brick and Mortar address, etc:

2032 SE CLINTON ST

(503) 236-7791

 

(shouting not mine)

 

It opened officially today!



#12 crepeguy

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Posted 04 August 2015 - 03:35 PM

🍝

#13 vj

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Posted 05 August 2015 - 01:10 PM

Question: is there still a Burrasca cart?



#14 crepeguy

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Posted 05 August 2015 - 02:51 PM

🍝

#15 joburn

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Posted 06 August 2015 - 05:32 PM

Yeah but that gnocchi is spinach gnochci and really well made, which distinguished it from the masses.  Was there recently and had the Inzimino, which was insanely rich squid with spinach and red wine. 

 

I agree with you on the space, they did a very nice job and there's a good patio in back as well. 



#16 crepeguy

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Posted 06 August 2015 - 08:21 PM

🍝

#17 joburn

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Posted 07 August 2015 - 10:56 AM

I know it's a great dish, and I'm sure Burrasca's version is top notch, but I was hoping for something new. I admire Paolo Calamai's cooking, and even more so his passion. This town needs more like him, but I would also like to see a bit more from him. 

Yeah, roger that.  But he has expanded the menu over the cart quite a bit right off the bat, and you have to have some classics on there (gnocchi, pappa al pomodoro).  I am hoping that with a little time to get settled in and acclimate in the new space even more new things will appear. 



#18 crepeguy

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Posted 02 November 2015 - 06:20 PM

Mods, should this now be posted as a brick and mortar location?

#19 vj

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Posted 04 November 2015 - 07:39 PM

crepeguy, we have more than a couple cart to brick-n-mortars that I believe have not been moved. It's like breaking out the restaurants on the westside, etc - a great idea, but one that might take more time than I want to give to it.

 

Let me take a look at how big a mess it is and assess how much energy I have to work on it. Thanks! 



#20 crepeguy

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Posted 05 November 2015 - 11:37 AM

Thanks VJ!