Happy Hour in Portland's Pearl

Happy New Year! Since we are all still slightly recovering from the decadence of the holiday season, I thought I'd focus on our Happy Hour selections today. The smaller Happy Hour portions are guaranteed not to make you immediately blow your New Year's Resolutions.Stay an hour, enjoy some food and then be on your way... simple and easy!

Happy Hour nibbles:

House made potato chips with smoked sea salt
and crème frâiché

White bean purée with baguette

“Scrambled eggs and toast”
slow cooked eggs, with crème frâiché,
chives and brioche toast fingers

Warmed olives with herbs

Toasted marcona almonds with fleur de sel

House made Bacon
straight up
(its just that good)

Side of fries with garlicky aioli

House made pork rinds

Ceasar salad with foccacia croutons

Plain ol’ greens salad with shaved parmesan and
vegetables, simple vinaigrette, fleur de sel, herbs

Tuscan kale chips with preserved lemon
yoghurt sauce and chili flake

Stewed pork shoulder with telaggio & red onion
on foccacia

Pizza of the day- house made pizza dough with
fresh topping chose daily (15 min approx bake time)

Beef slider with red onion, lettuce, cheese served
with house cut French fries

Happy Hour beverages:

Stella Artois Lager

Wine - Glass of whatever we have lots of.
(We could make something up here, but its
better to just tell the truth.)
Changes often be sure to ask us.

Moscow Mule- Vodka, ginger beer, lime,
fresh ginger zest & a spritz of soda -
in a traditional copper cup

Fresh Appletini - House infused apple vodka,
triple sec & fresh lemon & lime -
up with apple slice

Read more!

Harkening Back to Prohibition...

Good afternoon!

Is it time for cocktails yet? How about something distinctly classic? We have three Prohibition Era cocktails our list that practically scream classic cocktail.
If you're a fan of gin, lavendar, and honey, then the Bee's Knees is the drink for you! We use Martin Miller's Gin, which is distilled in the Rolls Royce for pot stills, designed by John Dore & Company in 1903 and called "Grandma." Batch-distilled like malt whiskey, Grandma aromatizes the small batches of distillate with a proprietary mix of the finest botanicals and aromatics.

The Brooklyn originated around 1910 in Red Hook, Brooklyn, and is a variation of it's more famous cousin, The Manhattan. The Brooklyn is a cocktail that lets the rye whiskey do all the ground work. Whereas in a Manhattan the sweet vermouth is fairly prominent, especially when using something like Antica Formula, here the dry vermouth takes a more subtle role behind the dominant rye flavours. The maraschino and amer roll in after the initial spice of the rye, and provide a lovely mixture of aromatics, orange and that unmistakable cherry funk.




Lastly, Blood and Sand, a cocktail named for the Rudolph Valentino film of the same name. It was the role he wished to be remembered for, but sadly the role, and the cocktail have largely been forgotten. It has an odd assortment of ingredients that will convince you to never judge a drink without tasting it first. Ours is made with scotch, fresh squeezed orange juice, cherry-flavored brandy and sweet vermouth. The key is to have equal amounts of all ingredients except the scotch which is doubled, lest it become overwhelming sweet.

Many of our favorite wines come from just around the corner, so to speak, in the Willamette Valley vineyards. Fun Fact: the Willamette Valley is located at the 45th Parallel, just like the Burgundy region in France. Pinot Noir has become the foremost grape of the Willamette Valley, and many of those grapes come from Burgundy.
Here are the Willamette Valley Pinot Noirs we carry:

'07 Elk Cove Willamette Pinot Noir, Willamette OR $42.00
'06 Andrew Rich Willamette Valley Pinot Noir, Willamette OR $55.00
‘06 Torii Mor “Deux Verres” Pinot Noir, Willamette OR $69.00
'06 Domaine Drouhin Pinot Noir, Willamette OR $80.00


One of the best things to do with bacon is to wrap it around a date, especially if that date has been stuffed with Marcona almonds and Fourme d'Ambert Bleu cheese. We use Medjool dates from California, known as "The diamonds of dates." Dates have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 4000 BCE. Thousands of years of date lovers can't be wrong! The Fourme d'Ambert also comes to us with some history: legend says that it was already made at the time of the Druids and the Gauls. After the cheese is injected with penicillin roqueforti, it is aged for 28 days, during which time it is also injected with sweet white wine at one week intervals.

Stuffed Dates
One serving

2 medjool dates
½ oz fourme d’ ambert
2 thin slices of house cured bacon
2 marcona almonds
fleur de sel
fresh cracked pepper
extra virgin olive oil

pit the date carefully stuff each date with ¼ oz of fourme d’ ambert, place the almond in the middle of the stuffed date… then wrap with bacon. Grill on slowly until cheese is molten in the center… finish with fleur de sel, fresh cracked pepper and a drizzle of extra virgin olive oil

Read more!