Le Pigeon, Portland, Oregon 11/5/11

Atmosphere: Small restaurant east of downtown Portland. Less than 10 tables with 6 chairs overlooking the kitchen. Brick built building with lots of character.

Service: 4 out of 5 spoons
Very attentive staff with lots of knowledge of the products and ingredients. Although they took my order they were spotty in providing service at the chefs bar table and concentrated more at the tables.

Food: 5 out of 5 forks
Food Comments: Food was french technique inspired with American fare. They provided great products and in unconventional forms. Everything is made to order including the pasta dishes which are made right in front of you.

Appetizers:


( Mr.)

Escargot and Orzo pasta dish 8

Rabbit risotto 13

Quail and gnocchi 12

Entree:

Sou Vide Duck Confit

Kale, Red Wine Jus 26


Dessert:

(Mr.)

Foie gras profiteroles with caramel and sea salt 10

Wine Paring: 2007 Shafer Cabernet Sauvignon One Point Five 75 dollars 350 ML

4 out of 5 corks Great selections of wine at reasonable rates. Bring your wine for even a better experience if you know what is on the daily changing menu.

Favorite dish (of Mr.):

Foie Gras Profiteroles
with carmel and sea salt 10

Favorite dish (of Mrs.):

Cost: 90 per person with wine (Tax and Tip Included)

About: Shafer Vineyards

Shafer Vineyards traces its beginnings to 1972 when John Shafer left a 23-year career in the publishing industry and, with his family, moved to the Napa Valley to pursue a second career in wine. After purchasing a 210-acre estate in Napa Valley's Stags Leap District, the Shafer family faced the arduous task of replanting the existing vineyards, which dated to the 1920s, and terracing the steep and rocky hillsides, eventually expanding vineyard acreage to its current 50 acres.
Evolving from grape growers to vintners, the Shafers crushed their first Cabernet grapes in 1978 and began construction on their winery a year later.
The first Shafer Cabernet became a benchmark, winning the acclaimed San Francisco Vintners Club taste-off upon release and, over a decade later taking first place in an international blind tasting held in Germany, where it outranked such wines as Chateau Margaux, Chateau Latour and Chateau Palmer.
Doug Shafer became winemaker in 1983 after graduating from the University of California at Davis with a degree in enology and viticulture. A year later Elias Fernandez joined the winery as assistant winemaker. Together Doug and Elias have worked closely to forge the Shafer style of quality, consistency and elegance.

Zero Zero, San Francisco 3/28/11

Zero Zero is the newest neighbor to Lulu just west of the meteron. An excellent choice for those going to the giants game and want a good pizza with lots of wine and beer selections. The owner of Picco in Marin opened this up to compete with the likes of Tony's, Una Napoletena and Beretta. Unfortunately his recipe has to much white flour and not enough flavor and falls third to


Atmosphere: Large restaurant with most of the smaller sitting in the top level. Large loud bar with lots of booth seating was located on the bottom. Great art work and lighting decorates the entire space. Very elegant but not stuffy.

Service: 4 out of 5 spoons
Great service and knowledgeable waitstaff. They were really able to handle the crowds and still be present at each and every table. The wait staff was knowledgeable of the food but unfortunately not about what they had behind the bar. Secondly, if your going to open a Italian inspired restaurant you should have more than one grappa.

Food: 4 out of 5 forks
Food Comments: Good food with some misunderstood twists. The appetizer was a meal in itself and couldn't be purchased for that amount at any grocery store.

Appetizers:

(Mr.)
American Ham-La Quercia Prosciutto Americano (IA)...................12.95
Benton Country Ham (TN), Olli Speck (VA)
Red Pepper Marmalade, Grilled Bread, Arugula

(Mrs.)
Bruschetta with Avocado, Manadori Balsamic, Spicy Coppa...........4.75

Entree:

(Mr.)
Margherita Extra............................................................................14.95
Tomato Sauce, Basil, Buffalo Mozzarella, Parmesan
and De Padova Olive Oil

(Mrs.)
Castro.....................................................................................................14.95
Sopressata, House Made Sausage, Tomato Sauce, Mozzarella, Basil

Wine Paring: 2007 Montepulciano Cantina Tollo Abruzzo Glass: $7

The wine is a rich and dark purple hued colored wine. Very thick tannins and large alcohol legs dress this red wine. It is a full bodied red with good structure and a hint of oak and vanilla. The majority of the profile is of large ripe fruit and balanced acidity. A steal in a bottle format if you can find it in SF but not so much in a per glass format.

3 out of 5 corks a medium selection of obscure Italian wines with good profiles at very reasonable retail prices. But the markup for the wines seems out of the ordinary and unexpected. Bring you own wine if your unfamiliar with Italian wine and or grape varietal.

Favorite dish (of Mr.): The Charcutterie plate. Its a steal.

Favorite dish (of Mrs.):Margherita Extra perfectly crusted but wished it had more flavor in the crust.

Cost: 40 per person with wine (Tax and Tip Included)

About: Cantina Tollo Abruzzo Retail for Bottle: $9.00 dollars

Cantina Tollo is located in the small town of tollo in the Abruzzo region of italy. Cantina Tollo was founded in 1960 from the initiative of a small group of people, who wanted to give value to an old tradition and try with enthusiasm, a new experience. Every choice, initiative, and innovation, have been made to achieve excellence in quality.

In 1962, the first great step was taken: the wine-making methods. After ten years came the bottling, the invention of a brand and the creation of a new identity to introduce Cantina Tollo to the final consumer.

Then with the help of an experienced oenologist they blended tradition and technology to start the production of Montepulciano d’Abruzzo and of the Cerasuolo wines.

House of Prime Rib, San Francisco 3/17/11

Gus the matre'd is a San Francisco institution. Always friendly and wearing his American flag tie he is a great welcoming host to the affectionately called "HOPR". One of my dear favorite restaurants and go to places for a fantastic meal.


Atmosphere: Large restaurant with upwards of 140 tables. Loud and always full, reservations are required since there is no telling if you can do a walk-in. They do also do take out but part of the experience is eating at the restaurant. Classic throwback establishment to a 1950's steakhouse with red booths and dark wooden chairs.

Service: 5 out of 5 spoons
Service is great at this restaurant but depending on the amount of people it can be a little slower than expected. Water comes for free in either sparkling or flat but if you want ice ask for it in advance.

Food: 4 out of 5 forks
Food Comments: Great food, standard menu at an exceptional prices. If your not wanting prime rib then you shouldn't go. Salad dressing is one of the greatest hidden secrets here. If you order the house cut they will provide you with a second piece if your still hungry. Only 4 stars due to the limited menu.

Wine Paring: 2005 Silver Oak Alexander Valley, Cabernet Magnum ~245 (retails 185)

It is full bodied with a velvety. It has a dark purple color and a nose of black cherry and slight clove.

4 out of 5 corks A remarkable wine list with a traditional mark up. 20 dollar corkage worth bringing your own bottle for large groups or nice bottles of wine.



Cost: 75 per person with wine (Tax and Tip Included)

About: Silver Oak

Entrepreneur Raymond Twomey Duncan first visited the Napa Valley in the late 1960s. Taken by the area’s rugged beauty – and the potential of its fledgling wine industry – he soon began purchasing orchards, pastures and vineyards throughout the Napa and Alexander Valleys.

Looking for an insider to advise him, Ray approached Justin Meyer in 1972, asking him to plant and manage his vineyards. Then a winemaker for the Christian Brothers, Justin agreed under one condition: In addition to growing grapes, he wanted to create a winery that would forever raise the standards of California wine. Silver Oak Cellars was born.

Ray and Justin had a bold vision for their winery. Rather than producing six or seven varietals, they would devote all their resources to producing a single wine – Cabernet Sauvignon. What’s more, their wine would be a new style of Cabernet Sauvignon, rich and complex yet deliciously drinkable from the day it was released.

In 1972, Silver Oak’s Alexander Valley vineyards produced the harvest that would become our first Cabernet Sauvignon. Seven years later, we harvested the grapes for our first Napa Valley Cabernet Sauvignon, now produced as a blend of Cabernet Sauvignon and other Bordeaux varietals. From the beginning, these two wines have consistently represented the very best of their appellations, attracting a loyal following across the country and around the world.

After selecting Daniel Baron to succeed him as winemaker in 1994, Justin sold his share of Silver Oak to the Duncan family in 2001. Today, the Duncans continue to lead Silver Oak, carrying forward the vision established by Ray and Justin more than 35 years ago.

Belden Taverna, San Francisco 3/12/11

Belden Taverna sits on a replica of a French alley section of town located on Belden street. It is a nice section to try to pretend your in Paris complete with the crowded SRO's that face into the building right next to it and the pushy sales people offering menus. This environment almost made me want to leave if it wasn't for the 1,000 point open table reward at the end of it.

Atmosphere: Small restaurant with 15 tables indoor and 6 tables or so outdoor in the alley. A unrefined romantic ambiance suddenly ruined by the large bar and HDTV's. Could have been a bit cleaner for what they were serving.

Service: 4 out of 5 spoons
Service was good and straight forward. The waiter had excellent knowledge and command of the dishes but ultimately nothing to write home about.

Food: 3 out of 5 forks
Food Comments:Average food without any surprises or lasting impressions.

Appetizers:

Truffle Mac and Cheese

Fontina, White Cheddar, Parmesan, Feta Cheese and Crispy Pancetta $10

Caesar Salad

Croutons and Shaved Parmigiano-Reggiano $9

Entree:

(MR.)

American Kobe Beef Short Rib

Red Wine and Tomato Braising Sauce, Garlic Mashed Potatoes $26

(MRS)

Grilled Atlantic Salmon, Portobello Mushroom, Fish Fritters, Piquillo Coulis $19

Wine Paring: N/A nothing on this menu is worth the price BRING YOUR OWN WINE!
1 out of 5 corks for the cost of mediocre wines.

Favorite dish (of Mr.): N/A, Food was just comfort food and not even executed in any impressive form or fashion.

Favorite dish (of Mrs.): Caesar Salad (because I haven't eaten it in so long...even my few bites was heaven)

Cost: 60 per person without wine (Tax and Tip Included)

Fleur de Lys San Francisco 3/11/11

Fluer de Lys is a San Francisco standard with lots to offer including one of the most intimate eating experiences in San Francisco. The service staff is one of the most attentive and responsive that I have ever encountered and really make this place special. Hubert Kellar, the renowned French taught chef is to thank for the menu offering although mostly executed by another chef.

Atmosphere: The main room seats about 15-20 tables but the restaurant can hold upwards of 40. Yet you would not expect it from the room setup. A large vase holding a large flower arrangement holds your attention and separates both sides very well.

Service: 5 out of 5 spoons
Service was exceptional and perfectly balanced. They had just the right amount of waiters and support service staff to be very attentive to each table. They also didn't pass the the caffe corretto quiz but made up for it by asking about the term and rewarding with a shot of Remy.

Food: 3 out of 5 forks

Food Comments: Impress at the creativity a lot gets lost in translation. Maybe its like surrealist artwork that you just can't understand or relate to but I felt some of the elements hid the flavors of the main ingredient. My example would be the coffee and curry grilled buffalo which lost all the natural flavor due to the overwhelming intrusion of the curry. Mrs Cancino had the filet with lobster truffle mac and cheese. Sounds like my perfect meal, yet the cheese used was too overpowering and didn't let the other flavors (especially the truffle) stand a chance. While the ingredients were extremely fresh & delicious, the small portion left me wanting more...and not full at all.

Amouse Bouche
Milkshake of gazpacho with pepper cream along side a spoonful of a overtly mustard based potato salad with caviar.
Appetizer
(Mr.) (Foie Gras Tourchon) Foie Gras with black truffles in a beef and onion au jus in a pot pie presentation with truffled popcorn . Second a foie gras burger on mini butter top toasted bun with burger fixings and fingerling potatoes.

(Mrs.) Roasted Maine Lobster on artichoke puree, citrus salad & porcini oil

Entree 1

(Mr.) Petrale sole topped with caviar and uni

(Mrs.) Maine scallops with toasted pine nuts, sliced potato marbles, sun dried tomatoes, olive sauce & reduction

Entree 2

(Mr.) Seared Buffalo Strip Steak in coffee curry crust with thinly sliced with rustic vegetables on top of a parsnip puree and red wine demi-glace.

(Mrs.) Seared filet mignon with a lobster truffle mac and cheese "en brioche"; Accented with a red wine, shallot and thyme sauce


Dessert
(Mr.)
Grand Mariner Souffle w/ cardamon ice cream~ 14 Additional

(Mrs) Chocolate Souflee ~14 Additional


Wine Paring: 2006 Shafer Vineyards, Merlot 105.00 Pricing (Please see prior post for introduction to Shafer Vineyards cost for this bottle should be around 40.00 retail).Vibrant rich and light amount of oak worked well with our red meat centered meal and helped cut the acidity of our fish course with cream accents. We recommend this wine as the deal on the menu but suggest you are better off bring your own.
3 out of 5 corks for the expansive list but not much value found throughout. Will be beneficial to bring your own wine.

Favorite dish (of Mr.): Foie Gras and black truffle soup not worth the burger ~ 8 additional dollars
Favorite dish (of Mrs.):

Cost: Everything is a surcharge at this place. 72 dollars for 3 courses 82 dollars for 4 courses and a scaled back 5 course offering for 92 dollars. Surcharges for meals are throughout the menu and include sparking water. We only did the 4 courses and had a couple of surcharges so it can easily go higher.

250 per person (Tax and Tip w/wine)