Saturday, January 10, 2015

Catching up again

Seattle, Washington, and Portland, Oregon, January 8, 2015—
FishchipsIN THESE TIMES of false gods how nice there still is true cod to be found. At least, so promised the menu, which I choose to believe. To tell the truth this is probably not the best restaurant kitchen in Seattle, but it has a marvelous view, an acceptable menu and wine list, and a comfortable room in which it is even possible to converse — the perfect place for another lunch with an old friend seen too rarely these days.

As you see, I settled on a half order of the fish and chips. In fact, all three of us did. The fish was nicely battered and fried, the cole slaw was correctly sharp, the tartar sauce okay, the catsup deep, the chips thin-cut and crisp. We'll undoubtedly be back.
Pinot grigio
Ray's Boathouse, 6049 Seaview Avenue Northwest, Seattle; (206) 789-3770In the evening, a bowl or two of good soup at our daughter's house. Home made soup, of course. Nothing better.
Red wine, Langhe

Portland, Oregon, January 9, 2015—
LUNCH TODAY DOWNTOWN at a place new to us, a big open room with communal tables and high stools and, fortunately for us old-timers, a few booths where it was possible to have some conversation with a couple of acquaintances who are regulars here. The lunch menu is Italian, as the name implies, running to a few appetizers, pastas, and main courses. I had a daily special: ravioli made with chestnut purée, cooked in browned butter — cooked a bit too long, I thought, but pleasant enough.
Pinot grigio
Grassa, 1205 SW Washington Street, Portland; 503 241 1133
OkraAND, IN THE EVENING, home again, Indian take-out ordered from Bollywood. I can't begin to list the things we had. We started with two things I will not eat: okra, which I find disgusting and slimy; and yoghurt, which I find sour and forbidding. This okra was fried crisp and seasoned with chili and was delicious, especially when dipped into the yoghurt raita-like sauce. I may have to revise a few opinions.

Afterward, among all the rest, pork vindaloo, in a very tasty deep sauce.
Red wine, Langhe
Bollywood Theater, 2039 NE Alberta, Portland; 971-200-4711Vindaloo

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