Apparently 5:05 PM is too late to get seated at Le Pigeon on a Saturday night. Fortunately, we scored a couple of seats at a communal table at Laurelhurst Market. - Charcuterie Plate
- Steak frites with marchand du vin sauce (Kristin)
- Brined and smoked double pork chop with Carolina BBQ sauce
- Grilled spring onions with salbitxada sauce
- Grilled romaine with romesco sauce
OK, the charcuterie plate was lovely. House-made mortadella, venison country pate, pork country pate with pistachios, lamb pate with brandied prunes. Accompanied by a couple kinds of mustard, some pickled rhubarb and cherries, crostini. Surprisingly, the lamb pate was the least memorable. The venison reminded me of the summer sausage we'd often get from hunting friends in Wisconsin.
Piedmontese skirt steak cooked TRULY medium rare. Which is how I like it. Which is about the first time, even at elite steakhouses that asking for medium rare has gotten me medium rare. Intensely minerally, beautiful carmelization from the sear. Gorgeous marchand du van sauce, perfect to mop up with the crispy, crispy, crispy (did I mention, crispy) fries.
Mario's pork chop was terrific. Juicy--just hinting at rosy near the bone, a light smoke so as not to obscure the porkiness. Beet greens had a touch of sweetness--not too much, which would be easy to do. I'm guessing cane syrup. A splash of vinegar-based Carolina BBQ sauce.
I was keen to try the grilled onions as I'd seen a write-up of this exact recipe in this month's Mix. It did not disappoint--there was the slightest hint of heat at the back of the salbitxada sauce, the onions were luscious and sweet.
The grilled romaine with romesco sauce did disappoint a bit. Nothing wrong with execution, partly our fault that romesco / salbitxada sauce are both almond / chile-based sauces, partly we decided that romaine is too bland when grilled--it loses its crunch and there's not enough character left to make up for the slightly soggy texture. Grilled treviso is much more interesting.
But overall, a really wonderful meal, complemented by an affordable French malbec blend.
The pre-dinner cocktails, while the names were rather twee, were nicely complex variations on a Manhattan.
Checked out the meat counter as we left--I'll be picking up some house-made tasso and fresh rabbit this week for sure.
Piedmontese skirt steak cooked TRULY medium rare. Which is how I like it. Which is about the first time, even at elite steakhouses that asking for medium rare has gotten me medium rare. Intensely minerally, beautiful carmelization from the sear. Gorgeous marchand du van sauce, perfect to mop up with the crispy, crispy, crispy (did I mention, crispy) fries.
Mario's pork chop was terrific. Juicy--just hinting at rosy near the bone, a light smoke so as not to obscure the porkiness. Beet greens had a touch of sweetness--not too much, which would be easy to do. I'm guessing cane syrup. A splash of vinegar-based Carolina BBQ sauce.
I was keen to try the grilled onions as I'd seen a write-up of this exact recipe in this month's Mix. It did not disappoint--there was the slightest hint of heat at the back of the salbitxada sauce, the onions were luscious and sweet.
The grilled romaine with romesco sauce did disappoint a bit. Nothing wrong with execution, partly our fault that romesco / salbitxada sauce are both almond / chile-based sauces, partly we decided that romaine is too bland when grilled--it loses its crunch and there's not enough character left to make up for the slightly soggy texture. Grilled treviso is much more interesting.
But overall, a really wonderful meal, complemented by an affordable French malbec blend.
The pre-dinner cocktails, while the names were rather twee, were nicely complex variations on a Manhattan.
Checked out the meat counter as we left--I'll be picking up some house-made tasso and fresh rabbit this week for sure.
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