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#1 Markovitch

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Posted 10 June 2008 - 04:46 PM

Even though I'm validating the rates that PR firms charge, this nugget of wisdom dropped into the ol' Gastronaut Email address:

------
elly



3500 NE Martin Luther King Jr Blvd

Portland , OR 97212



@ the intersection of NE Fremont & MLK Jr Blvd



<http://www.bellyrestaurant.com/> www.bellyrestaurant.com



dinner

Tuesday – Saturday, 5pm – 10pm

Sunday, 5pm – 9pm



brunch

Sunday, 10am – 2pm



about the food:



new American cuisine, wood fire oven, handmade pastas, creative
cocktails, approachable wines, honest



about belly:



At the epicenter of one of Portland’s most emergent urban districts, the
principles of a new LLC have reinvented an existent restaurant and bar
location, calling the new incarnation belly. The site of this venture
is 3500 NE Martin Luther King Jr. Boulevard in Portland, Oregon (a LEED
certified building).



Each of the principles offers a wealth of business experience to the
project, including culinary and personnel management and more than 30
years combined experience in the food and hospitality industry. belly
will endeavor to serve a local, neighborhood clientele in a 68 seat
dining room and bar. Its warm, welcoming ambiance will also be
represented in daily menus, seasonally driven selections, and a spectrum
of pricing that will cater to the cost-conscious and luxuriant diner
alike.



about the owners:



Residents of NE Portland ’s Concordia neighborhood, Cameron & Linda Addy
started working in restaurants before and throughout college. With
experience at Restaurant Gary Danko ( San Francisco ), The Last Resort
Grill (NE Georgia), Caprial’s Bistro, Mint, Giorgio’s, Papa Haydn West,
Lucere, Salty’s on the Columbia and other eateries, the owners have
designed a restaurant with selfish intent. “We wanted to create a place
where we would want to eat. Whether on a date, with our toddler in tow
or meeting with friends, we wanted a place that met our everyday needs.




owner/chef Cameron Addy



Chef Cameron Addy’s early connection to food began at age six on his
grandfather’s farm. “Understanding where food comes from made a lasting
impression on me. Fish from the pond, summer tomatoes that my
grandfather nurtured with pride, pigs and cows he would bring to the
farm just for us kids are bright childhood memories but also served as a
first introduction to a food philosophy of fresh and local ingredients.”
Addy’s restaurant resume began at age 11. His father and grandfather
owned a restaurant in his native Northeast Georgia- a no frills,
cafeteria-style establishment serving made-from-scratch southern staples
and desserts prepared from his grandmother’s recipe files. “Back then,
it was kind of a chore. Washing dishes and snapping beans were not my
favorite ways to spend the afternoon.”

Nevertheless Addy found himself gravitating towards kitchens throughout
his formative years. He worked his way steadily from pantry cook to
executive chef at The Basil Press in Athens, GA where he participated in
local cooking classes and cooking events but found himself curious about
the benefits of formal culinary training. Relocating to Portland,
Oregon for the sole purpose of attending culinary school, Addy
originally thought he would return to the south or head to California
upon graduation. “It didn’t take long to discover the abundance of
amazing ingredients in Portland’ s backyard. The food community,
restaurants, and local diner were all loyal and educated about local
fare. Why would I leave?”

Graduating with high honors from Western Culinary Institute in 2002,
Addy completed an externship at Restaurant Gary Danko in San Francisco.
From there he worked with Lucy Brennan as sous chef at Mint, studied
under the tutelage of executive chef Mark Dowers at Caprial’s Bistro,
worked as sous chef at Giorgio’s, and currently serves as chef de
cuisine at Portland landmark Papa Haydn.

Addy revels in the abundance of Northwest ingredients that surround us.
“Chanterelle mushrooms from Mt Hood, world-class wine in the Willamette
Valley, and fresh fruit and produce from Sauvie Island are all within an
hour’s reach. Each season I look forward to familiar ingredients that
are at their absolute prime: heirloom tomatoes, wild salmon, local
berries and other Northwest ingredients provide great inspiration.”



owner/ manager Linda Addy



One of Linda Addy’s earliest childhood memories established the
connection of earth and food. “I have fond memories of going to
Northwest forests with my mother to pick young ferns. We would fill our
paper bags, take them home, dry them, steam them, and season them. It
was a traditional Korean delicacy, but for me, it was a lesson of
harvesting food from the earth with careful attention to the details of
each step.” A military brat, Linda traveled to the Midwest, upper East
coast and with most longevity to the south. “Southern cooking and
southern hospitality made a huge impression on me. In the south, food
is about people. The gathering around a table is about history;
inevitably you are enjoying someone’s great-grandmother’s recipe that
has been passed down with care. Southern food is comfort food and there
are so many efforts to put the guest at ease, as though they were
family.”



Working as a server throughout college while studying Psychology, Linda
was quickly offered trainer and manager positions. “I waited tables to
put myself through school and would spend summers at an Alaskan cannery
jumping on fishing boats to inspect and grade the incoming salmon. I
realized I was enjoying the reward and madness of the food industry more
than my chosen career path.”



Addy worked for Darden Restaurants as a server trainer, was bookkeeper
and manager at the award-winning Last Resort Grill in Athens, GA and
currently works as managing partner and general manager of the
established waterfront Portland icon, Salty’s on the Columbia.



projected opening date:



early July



F I R S T

oysters on the half shell, cucumber horseradish caviar
2 ea

smoked pork rillette, pickled vegetables, crostini, mustard
7

yellow corn soup, wax bean salad
6

arugula, pickled fennel, sweetbread ‘croutons’, olive oil
6

woodfire octopus, teardrop tomatoes, peppercress, kalamata olive
vinaigrette 10

romaine, red onion, heirloom tomatoes, smoked blue cheese dressing
7

king crab, watercress, shaved radish, avocado vinaigrette
12

sliced ahi tuna, poke vinaigrette, cucumber and orange salad
11

BLT- grilled baguette, tomato, bacon, romaine lettuce slaw
5




P A S T A

loaded potato- gnocchi, bacon, scallions, crème fraiche, shaved white
cheddar 9/14

buttered fennel pappardelle, chicken livers, cipollini onions,
chanterelles, sherry 9/14



P I Z Z A

margherita
9

add finnochiona 2


ratatouille, feta, arugula, lemon olive oil
10



E N T R E E

burger, french fries or green salad
9

add bacon 2 white cheddar or blue cheese 1 heirloom tomatoes
1

picnic plate- beef brisket, pomegranate bbq sauce, potato radicchio
salad, corn on the cob 15

pan roasted duck breast, succotash, salt cured foie gras, huckleberry
jam 22

halibut, manila clams, herb broth, fingerling potatoes, pea aioli
23

steak and fries- cast iron seared culotte steak, french fries,
bordelaise butter 18


S I D E S

succotash
5

butter poached fingerling potatoes

french fries

corn on the cob

green salad, dijon vinaigrette or smoked blue cheese

roasted green beans, mint, olive oil

D E S S E R T

thyme french toast, peaches, whipped cream
7

chocolate banana tart, caramel sauce, sea salt

blackberry cobbler, chevre ice cream

warm cinnamon doughnut, vanilla bean gelato

three scoops and a cookie

---------
peace out.

#2 ExtraMSG

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Posted 10 June 2008 - 05:04 PM

That's okay, Markovitch, you're fighting back with formatting.

The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's


#3 GizmoCat

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Posted 10 June 2008 - 07:07 PM

Belly? Interesting name...not a name that would ever draw me there.

#4 singingpig

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Posted 10 June 2008 - 08:35 PM

Chef says"Each season I look forward to familiar ingredients that
are at their absolute prime:"

Where the "F" is he getting local heirloom tomatoes at their 'absolute prime' for his salad in frigging June?

Gotta be from Mexico, picked green and gassed ripe. MMMMMMMMMM, yummy.

#5 tammi

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Posted 10 June 2008 - 08:51 PM

Chef says"Each season I look forward to familiar ingredients that
are at their absolute prime:"

Where the "F" is he getting local heirloom tomatoes at their 'absolute prime' for his salad in frigging June?

Gotta be from Mexico, picked green and gassed ripe. MMMMMMMMMM, yummy.

Yeah I was wondering the same thing!

#6 Jocelyn:McAuliflower

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Posted 10 June 2008 - 08:57 PM

hey- I saw ripe heirloom tomatoes at the PSU market for the last three weeks.
They may not have been raised nakedly outdoors- but they're local.

#7 ariel88

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Posted 10 June 2008 - 09:38 PM

Bizarre. Basil Press and Last Resort Grill are 2 of the best restaurants in Athens, which, for a small college town, had a pretty decent food scene. How odd that someone with that resume would end up here, for me to see and recognize. :ninja:

#8 beme

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Posted 10 June 2008 - 10:17 PM

it says projected opening date of July, should be tomatos around by then. at least my stupice should have some on it then if we get ANY sun in the meantime.

I thought terroir had a terrible location, i can't believe another high end place is trying the spot.

#9 Markovitch

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Posted 10 June 2008 - 11:00 PM

That's okay, Markovitch, you're fighting back with formatting.


nope--that's a straight copy and paste job. the email was really poorly put together.

#10 hatchetface

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Posted 10 June 2008 - 11:35 PM

hey- I saw ripe heirloom tomatoes at the PSU market for the last three weeks.
They may not have been raised nakedly outdoors- but they're local.


and local does not necessarily mean good, sun-ripened and flavorful.

#11 StMaximo

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Posted 11 June 2008 - 04:59 AM

hey- I saw ripe heirloom tomatoes at the PSU market for the last three weeks.
They may not have been raised nakedly outdoors- but they're local.


There's a guy out by Newberg/Gaston who raises tomatoes in greenhouses - Flamingo Farms - I think his name is Charlie

#12 StMaximo

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Posted 11 June 2008 - 06:06 AM

Belly? Interesting name...not a name that would ever draw me there.


Just Belly? Not Belly Timber? Maybe they should try Belly Ache or Belly Full? I know someone on the Belly Timber thread took issue with folks taking issue with names, but I'm with you, it affects my perception.

I'm of the pre-punk generation so off-putting names off-put me.

#13 LadyConcierge

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Posted 11 June 2008 - 06:10 AM

It's better than Gut.

#14 Markovitch

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Posted 11 June 2008 - 06:15 AM

too close to Belly Timber though. I forsee many confused diners trying to figure out which is which.

#15 Angelhair

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Posted 11 June 2008 - 06:28 AM

It's better than Gut.

Gut means good in German.

#16 LadyConcierge

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Posted 11 June 2008 - 06:55 AM

but that's goot and I clearly said guht.

#17 StMaximo

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Posted 11 June 2008 - 07:22 AM

but that's goot and I clearly said guht.


Isn't it supposed to have the little dots or dashes over the "U" if it's the German spelling/Pronouciation?

#18 Amanda

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Posted 11 June 2008 - 07:27 AM

The location of this restaurant seems odd to me. At least for the type of place it's trying to be. The menu sounds good enough, I guess. A lot of places in town serve the same type of food, though, don't they?

We'll just wait and see. Could be good, though.

Best regards,

Amanda

#19 Markovitch

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Posted 11 June 2008 - 07:29 AM


but that's goot and I clearly said guht.


Isn't it supposed to have the little dots or dashes over the "U" if it's the German spelling/Pronouciation?


no. no umlaut (the dots) on 'gut' in german.

#20 fulio

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Posted 11 June 2008 - 08:10 AM

If they ae from Athens, then I wish them well. Hugh Atcheson has a great place there - 5 & 10 - plus he has opened a couple of smaller venues. I am not familiar with the other two Ariel, are they on par with Hugh's?