Portland, Oregon, December 31, 2013—
NEW YEAR'S EVE! We have dinner on this night with our old friends C. and K., a family tradition these last forty years, odd-numbered years at our home, even-numbered at theirs. This time, though, I proposed a drastic variation: let's all go to Portland!
We dined at the most traditional place I could think of, and began with the traditional opener de rigeur: deep-fried onion rings, dipped in catsup, if you like, or (as I prefer) thinned French dressing. These onions are perfect: a thin brittle golden batter covering a thin, sweet, moist, flavorful onion ring.
I went on to traditional fare: prime rib roast — exceptionally for me, an end cut, my mistake — with grated horseradish and jus and a baked potato which I filled with olive oil, ignoring the butter, sour cream, chives, and bacon bits set down at the side.
Before that, an acceptable Caesar salad, with ancovies; afterward, crème brulée.
Gewürtztraminer; Barolo, 2008; both by the glass. Next year I resolve to take better notes!
•RingSide Steakhouse, 2165 W Burnside St, Portland, Oregon; (503) 223-1513
