Portland Day 5 & 6

20131011-132241.jpgBreakfast at Heart. Croissant, maple scone, and an almond milk latte. The décor is really cute and the roaster behind the bar area certainly adds a bit of charm. The coffee was good, but the baked goods were just alright. I did enjoy that they offered pretzels for breakfast, but did not indulge.

Lunch at Olympic Provisions, stellar! We ordered 3 cheeses (BLEU D’AUVERGNE, France; COWGIRL CREAMERY MT TAM, California; CYPRESS GROVE MIDNIGHT MOON, California), the Spanish charcuterie board (two Spanish salamis, lomo, jamon york, fresh chorizo, Caña de Cabra), a pickled egg, and pork rillettes. We sat at the bar and watched them artfully prepare our meal, ate everything, and wished would could rewind and do it again.

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No photos for the rest of the trip, but in the evening we headed out for drinks at New Old Lampoc. Then more drinks and a nosh (smoked cheddar and tasso grit sticks) at Southland Whiskey Kitchen. Having had zero Mexican food during my whole trip, I have a craving that cannot be ignored. We find our way to Santeria, a little Mexican place which also goes by “titty taco” since they share a bathroom with the strip club downstairs. The food is solid and I am happy to be eating guacamole again!

DAY 6

Heading home super early with a stopover in Chicago, I just mention this because Rick Bayless is a saint for creating edible airport food. Thanks to Frontera, my layover was actually pleasant.