Kyle_Larson

Hi all. The last few days I have been in Portland house hunting with roomates. While I was there I managed to not only find a very nice home in the southeast part of Portland, but also a kick ass breakfast spot on the north end called Gravy. My friends Stephen and Billy had recommended it, and anything named after the sauce of the gods hooked me in. We showed up around 10 am or so to get started. I ordered a nice tall glass of juice and my friends had two glasses of fine Stumptown coffee(which is where Stephen and I will be working). All along the wall it was lined with different gravy boats. The ceilings are very high and the space is just open enough to make this restaurant feel big without feeling empty. We ordered our round of food. Billy went for an omlet called the Romeo, while Stephen and I braved the biscuits and gravy(with vegetarian gravy). Note: Unless you are deathly hungover or extremely hungry, you will only need one biscuit, I ordered two and had to work my damndest to make it halfway through the second biscuit. Food comes. The biscuits and gravy were presented marvelously. The vegetarian gravy has pureed veggies throughout and has a perfect balance of saltiness with a hint of carrots. The biscuits were a little drier than I am used to, but with the generous portion of gravy you get it is a small problem easily solved. Billy's omlet was gigantic. I forgot to ask how many eggs were in it, I would not have been suprised if our waitress had said five. It was stuffed with sausage, peppers, and onions. Hmmmm...... So, needless to say, this place comes highly rated as far as breakfast places go in my book. They are also open for lunch and dinner and have a full bar(in case your answer to a hangover is a bloody mary). Go, go, go. Gravy 3957 North Mississippi Avenue Portland, OR

Went to Via Tribunali last night....very impressive. I noticed a funny water filtration system hanging on the wall near the mixer and inquired. Apparently the water is run through this filtration system so it can closely resemble the mineral content of the water in Italy. Very impressive. And the pizza was good too.

Cardamon and coffee....so good. If you get bored and have a couple shots of espresso laying around, here's another good one. 1 tsp spoon honey 1 dash of cinnamon 1/2 tsp DaVinci Hazlenut syrup 2 ounces freshly extracted espresso 4 ounces freshly steamed whole milk Add honey, cinnamon, and hazelnut syrup to the bottom of a six ounce cappuccino cup(traditional Italian). Add espresso and gently stir to blend with honey mixture. Add steamed milk and enjoy. So good. It sounds really sweet, but it's actually quite balanced with the right espresso.

Um....a La Marzocco is better. Just check out the stats on both sites. I've talked to baristi the world around, La Marzocco is better.

It's got to be Schmidt's or Keystone Ice. Blecccch

Get in touch with my company, Zoka Coffee Roaster and Tea Company. We offer thorough training and ship fresh roasted coffee to wherever you need. www.zokacoffee.com and my email: broken_birds@excite.com . Kyle

That's what I love about Seattle.

I hear the fish is good. Any dining tips? Restaurants, traditional dishes, drinks?

Hi, I had the pleasure of dining at Lampreia a little over a year ago with my girlfriend (who is an absolute die hard fan). Easily one of the most unique and fantastic dining experiences I've had. Scott Carsberg is a genius. The presentation is nothing but class, which could be interpreted as snooty, although, it didn't bother us. We enjoyed a fine meal and after the meal Scott came out and talked to us for a few minutes. I know the reviews on this restaurant are polarized, I think that may have to do with the price, but this place is totally worth it. Just know before you go, it is pricey but it is soooooo worth it.

Hey all, Just here to update about Crema, the other cafe to check out in Portland besides Stumptown(although, Crema uses Stumptown coffee). Crema is owned and operated by Brent Fortune, a man with serious passion for quality in coffee. Brent has participated and helped out in several barista competitions and was a judge at this years USBC(United States Barista Competition) in Atlanta. The man knows his stuff and I can guarantee you a good cup of coffee there. Another of Crema's assets is Billy Wilson. Billy has placed 5th place in the nation twice and besides that is considered by many in the industry to be one of the more skilled and knowledgeable barista in the country. Mr. Wilson works at Crema as a barista and if you are lucky enough to have him pull you a shot I can again guarantee you will not be disappointed. With the combination of Brent, Billy, and Stumptown beans I don't understand why you should not be in Crema. I can hear it calling your name.... Anyway, here's the address: Crema 2728 SE ankeny st Portland, OR

It's funny. I think coffee and wine share a number of factors on which they can be judged as far as quality in the cup/glass. I also think an overlooked alcohol comparison is beer. A few weeks ago I rented the Beerhunter with renowed beer conisseur Michael Jackson and was so fascinated with all the elements that make a good beer. I knew beer had the potential to taste good, but I was so suprised at how complex it was. The hops and barley, the degrees at which the hops are brewed, the soil the hops and barley are grown in, the fermentation process.....I could go on and on. I kept thinking, "Man, this is just as complex as coffee and wine, yet people often write beer off as the beverage of the cretins". Anyone else share this view? Sorry that this is kind of off the topic of Coffee/Wine comparison.

Hey Irwin, Thank you for the kind words. I'm so glad you enjoyed the pie and the espresso. Make sure and come back and visit, we can talk some more coffee. To anyone else interested, my work schedule is pretty sporadic for the next couple of weeks. There is a barista competition coming up soon and my boss was gracious enough to take me off of the schedule so I can practice. If you do stop by, just ask the barista on shift to make you a shot with the "crotchless" or "naked" portafilter. Hope to see you all soon. Kyle

I think malachi sums it up best. Everyone at Zoka is astonished at how fast this swept the coffee world. There are "crotchless" portafilters all over the country right now, in Canada, and possibly Norway and Denmark. If you go to the forums on www.coffeegeek.com you'll find some threads detailing how to make one. If anyone living Seattle is in the Greenlake/Wallingford area, swing by Zoka today from 12-6 and your first shot is on me. Kyle

Not to toot our company's own horn, but the two gentlemen who got this portafilter on the scene work at the same cafe as me. The shots taste so incredible. If any of you live in Seattle you should swing by Zoka and try one. Just ask for the "crotchless" portafilter and the barista should know what you mean.

Thank you. Should help, I'm starting the marinade tonight.

lalala, you won't be let down.

Hey all, I've been playing with marinades alot at home in the kitchen. I here that beer makes a great marinade for fish. I am very fond of cod and halibut. Anyone know any good beer recipes for these two? Thanks

Hey all. My girlfriend and I had one of the most memorable dining experiences in the past year at a new bistro called Pair(5501 30th Ave NE, 526-7655). We called ahead in an attempt to make reservations and were warned there may be a bit of wait. We sat at their tiny bar and waited about ten minutes, a nice pint of beer and good conversation over the candle lit counter made the time fly by and suddenly, we were seated. Perusing the menu three items jumped out at me: Fondue with apples and pear, potato au gratin, and salmon toast. My girlfriend snatched up the beef brisket. Note: The mission of Pair is to pair good food and good wine, I had ruined my palate with barley and hops, so I was out of the pairing game. My girlfriend ordered a Sicilian Rosso to accompany her brisket. Our server was excellent. A perfect balance of attention without smothering you with Applebees type service. She smiled and never left us questioning any decision. In little time our meal was ready. The fondue was definately the star of the show. Made with a few types of blue cheese, the sugars in the fruit and saltiness of the cheese were harmonious in contradiction in our mouths. We finished the plate in about ten minutes and had a psych out contest over who got the last piece. My salmon toast were perfect, the salmon tender and not too gamy or smoky. The potatoes filled me up and were a good dish to go with my beer. The girlfriend enjoyed the brisket with each bite. One highlight about Pair is that once we got our bill it was way beyond reasonable. $44 for 4 excellent plates of food, a glass of wine and a pint of beer. Such a pleasant suprise for the wallet. We left Pair with a smile on our face and a look over the shoulder, wondering if tomorrow night would be too soon to return. I highly recommend this place, whether you be dining with a date or family, everyone will walk away content.

I work at a cafe in seattle called Zoka Coffee Roaster and Tea Company. In my humble opinion, one of the top cafes in Seattle. If you are looking for good coffee in Portland look know further than Stumptown or Crema Cafe(no website yet). The Northwest regional competition will take place on September 10th in Portland at the convention center. If you are curious about the Barista competition there are several pictures of this year's World Barista Championship wbc These things are pretty cool and the level of excellence in service, preparation, and presentation just keeps going each year. Ciao, Kyle

Hello everybody, this is my first post on eGullet.com and I am very excited to be here. I work as a barista in Seattle and have decided to work in coffee as a career. Over the last few years I am sure a few of you have heard of the Barista Competitions that take place. They are similiar to that of a cook off or cooking competition. The NorthWest Regional competition will be held in September, and I encourage all of you members residing in Portland to come and check it out. As a barista, I am trying to elevate my craft to the level of culinary excellence you would come to expect at a Michelin restaurant. Hope to see you there.