gruner – Hillary Weller

Travel Eats: Portland’s Pok Pok and Grüner

This is part of a series of posts about my vacation to Portland, Oregon, in late February 2013.

We made a bit of a mess... — We made a bit of a mess…

Late lunch at Pok Pok

When I first decided to go to Portland, Pok Pok was the restaurant that I immediately knew I’d visit. Pok Pok (a Thai slang term for a mortar and pestle) is helmed by Andy Ricker, who’s well-known in the restaurant world as an American chef who became obsessed with Thai cuisine and has stayed fiercely committed to authentically reproducing its bold, vibrant flavors in his restaurants. Pok Pok doesn’t take reservations and is known for long wait times, so we chose to go for late lunch (served 2:30–5 p.m.) to avoid the biggest crowds. Before we knew it, every inch of our cozy corner table was filled with metal dishes and serving bowls. Ranging from deliciously sticky chicken wings and succulent game hen to cool green papaya salad and curry soup with punchy garnishes, every dish struck the sour-sweet-salty-spicy balance that’s the hallmark of Thai cuisine. And the ice cream sandwich – coconut-jackfruit ice cream, chocolate, and condensed milk on a glorified hot dog bun – was a whimsical way to end the meal.

Drink list next to the bar, complete with Pok Pok's wide selection of drinking vinegars — Drink list next to the bar, complete with Pok Pok’s wide selection of drinking vinegars

Pok Pok Special, with half a roasted game hen, green papaya salad, and dipping sauces

Khao Soi mild curry noodle soup with tofu, garnished with pickled mustard greens, shallots, cilantro, and chili paste

Coconut ice cream sandwich on a sweet bun with peanuts, sticky rice, condensed milk, and chocolate syrup

The details: Pok Pok, 3226 SE Division St.

Dinner at Grüner

Grüner, on the other hand, was a somewhat unlikelier dining destination. After coming across some excellent reviews and deciding that refined Alpine cuisine might be a fun direction to take, I made a late dinner reservation. It turned out to be an exquisite meal, with the flavors of German food that were so familiar, but presented here in an exceedingly clean and artful way. The gorgeous beet-pickled deviled eggs ranked among the best I’ve ever tasted, and we both couldn’t get over how the rabbit boudin blanc and hint of mustard simply melted into apples that were sautéed to exactly the right chew. Each component of both the jägerschnitzel entree and the walnut tart dessert married the heartiness of the Old World with the thoughtful, seasonal elegance of a cutting-edge restaurant in Portland. I also was introduced to another favorite local beer, Occidental Brewing’s Dunkelweizen, which made a great pairing.

Polenta croquettes stuffed with raclette cheese

Rabbit boudin blanc with sautéed granny smith apples and dijon mustard

Jägerschnitzel with sauteed veal cutlets, hen of the woods & hedgehog mushroom sauce, mustard spätzle, and spiced red cabbage

Walnut tart with sauce bijou, bärenjäger honey syrup, and goat cheese ice cream

The details: Grüner, 527 SW 12th Ave.

Travel Eats: Portland by the numbers & photo recap

This is part of a series of posts about my vacation to Portland, Oregon, in late February 2013. Jump to all posts.

Beer flights and bread pudding at Deschutes Brewery — Beer sample flights and caramel mocha bread pudding at Deschutes Brewery

I’m back from Portland, and let’s just say it far surpassed my gastronomic expectations. I was impressed by the quality and originality of everything I ate and drank, and generally had a blast. We got to explore the majority of the city – mostly on foot, to burn off at least a few calories! – and also ventured to nearby scenic areas during the last two days.

And now, a quick numerical breakdown:

Full days spent in Portland: 4
Types of cuisine tried: 9
Local beers sampled: 29
Local wines sampled: 7
Donut varieties tasted: 4
Food carts visited: 4
Coffee beverages consumed: 8+
Sit-down meals enjoyed: 7
Sales tax paid: $0!!
Waterfalls seen: 3