Tag Archives: soup

Localizing Portland’s Fine Dining Scene

18 Jun

A few weeks ago we decided to go out and eat with our dear friends, Jen and Kyle, on a Saturday night. It was a last-minute whim, but we decided to try somewhere we hadn’t eaten at before. Since none of us are native Mainers, let alone, native Portlanders, we are all still relatively new to the restaurant scene here (we’ve only been here since 2010). We were all discussing where we should go when, low and behold, it was discovered that none of us had eaten at Local 188 for dinner! Surely this was a crime! A nano second later we were in our cars driving across town to try to score a table at 7:30 on a Saturday night. We got in eventually, but we definitely should have made a reservation beforehand.

We started the night with some drinks while waiting for a table. The cocktail menu at Local is unpretentiously unique. None of their specialty drinks are anything I have ever seen on a menu elsewhere. I decided to try something my blogger friend, Laura of Fore Front Fashion, recommended–Basil Lemonade. I wasn’t sure what to expect, but after my first sip I realized how dangerous their cocktails are. They taste so smooth, it’s almost as if there isn’t any alcohol in them, but be forewarned, there definitely is. Jen started with a wonderful White Lotus, Mark had a Dropkick Murphy, and Kyle had a beer. Everyone was quite pleased with their selection, and Kyle commented that the beer list was large and diverse.

After a round, we were seated. The restaurant itself is dimly lit at night, which creates a fantastic ambiance. It’s not a quiet place, as the kitchen is open and most of the people dining there were in large parties. A birthday was being celebrated next to us and the laughter that filled the air made it feel more like we were dining in someone’s large dining room. All in all, a welcoming establishment.

Our waitress came over to our hungry crowd and asked if we had questions about the menu. With everything sounding so amazing of course we would have about a million questions for her! After some time of explaining the specials and some particular items on the menu that we were eyeing, Jen took her time to debate whether or not to get the night’s special–Ahi Tuna (note: she is a lover of Ahi and orders it everywhere she goes. She cannot turn it down, even if she thinks she might want something else, the pull is too strong). After consulting with our waitress for a few minutes over that, she decided to take the plunge.

Perfectly seared fresh catch, Ahi Tuna

Mark ordered the Steak Tartare appetizer and the oven roasted white fish for an entrée.

Steak Tartare

Grilled White Fish

Kyle ordered the Split Pea Soup with Chipotle Oil (a special that evening) as an appetizer and the lamb shank entrée.

Split Pea Soup with Chipotle Oil

Lamb Shank

I opted for the chicken livers appetizer (because like Jen I also have obsessions, mine is with liver. Yummy, earthy liver! Oh yeah, and little chicken livers are my absolute favorite. I can’t turn them down, ever.  And then the seafood paella for an entrée.

Chicken Livers with Shallot

The chicken livers were the best I have ever had anywhere, and I order liver anytime I see it on a menu. Jen and Kyle had never had liver before and were very impressed by the dish. Kyle’s Split Pea Soup was also over the top. The chipotle oil drizzle added a hint of spice that complemented the dish in a way none of us thought was possible, it was the best vegetable based soup I have ever put in my mouth. And then Mark’s tartare–I don’t even know where to start! So many people are afraid of raw meat dishes, but this beef was perfectly fresh and the seasoning on it was just wonderful. I have had tartare at Hugo’s that didn’t measure up to the quality of this beef!

Then after we licked our appetizer plates clean, even more goodness started arriving at our table. I felt like I was at a feast for royalty. Jen raved about her Ahi, saying she thinks it was one of the top five preparations of the dish she had ever had in her life. Kyle’s lamb was so tender and juicy it was falling off the bone and onto everyone’s fork (I hope he got at least three bites of his own meal). Mark’s white fish was good, but it was definitely the most lackluster of all the dishes, but was in no way inedible. The fish was cooked perfectly and the lentils that accompanied it were good, it was just overall an “okay” dish in comparison to the other entrées at the table. My seafood paella was nothing short of fresh, fresh, fresh! The mussels were tasty, the shrimp in the dish was cooked just right (sometimes they can be rubbery in paella from overcooking), and the clams seemed as if they were just pulled the bottom of the bay.

Overall, it was an unexpectedly wonderful dinner out with friends. We all commented that we went there with zero expectations and came out thinking this is one of the most solid meals we have ever had out in Portland. I suggest that you, run, not walk, to Local 188 if you haven’t been there, and if you haven’t been there in a while, make a reservation to try it again. I know I’ll be dreaming of those chicken livers until we meet again…

Our dear friends, Jen and Kyle, at Local 188

Local 188 on Urbanspoon

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Maryland She Crab Soup

13 Feb

Good day friends,

I figured I better give you the recipe to my latest seafood recipe endeavor. I must admit, living in Maine has done wonders for my seafood cooking skills. I would rank myself above that jerk who runs Street and Co. (I boycott that place based on several unsavory experiences from friends and my own personal hero, Anthony Bourdain. If you consider yourself a foodie in any shape or form and you aren’t familiar with my dark and brooding secret crush assume a spot in front of the television and tune to the Travel Channel immediately. I am in L.O.V.E. He’s basically everything I wish I could be. He’s a curmudgeon of genius proportion.)

Ok, now on to the recipe!

You will need

16 oz. lump crab meat (don’t get the claw meat unless you are a complete cheapskate in which case it will work, but you will pull shell after shell from your mouth instead of just enjoying the soup)

1 medium white onion, chopped

1 carrot, chopped (for color)

1 celery stalk, chopped (for flavor)

2 tablespoons butter

16 oz heavy cream

1 cup Milk (skim works, but whole is divine)

2 tablespoons all-purpose flour

2 tablespoons Cooking Sherry

1 heaping tablespoon Old Bay seasoning (if you don’t like Old Bay, I don’t like you.)

Salt to taste

First, add butter to a medium sized sauce pan over medium-high heat. Put in the onions, carrot, celery and saute for about 10 minutes. In the meantime, mix flour and 1/2 cup of heavy cream to until smooth, this will become the thickening agent for the soup. Once the veggies have sweat it out add the thickening agent and the rest of the heavy cream and milk. Give it a good stir. It should thicken right before your eyes! (Note: If it’s too thick keep adding milk until you reach your desired consistency, but you want this soup to be THICK!) Now add the crab meat. Turn the heat to medium-low. Watch like a hawk. Do not let this boil it will taste like curdled milk, disgusting. Add Old Bay at this point, stir. Like I said, if you don’t like Old Bay, I hate you. Add the cooking sherry night before serving, you don’t want the alcohol to cook off. No cooking sherry? Add beer, but it won’t be as decadent. Now get a big loaf of french bread for dipping. Taste it, make sure it’s hot and deliciously spiced up with Old Bay. Put in bowls, add more Old Bay on top (can’t get enough) and add fresh chopped parsley if desired.

Chow down! Oh, and don’t forget the wine. Charles Shaw (two buck chuck) Pinot Grigio is perfect with seafood. I always have a bottle or three on hand.

And don’t forget to work out! This soup is calorie laden, some cardio will help you avoid that butt gut look. Buon Appetito Eat Here. Go There. fans!

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