Thursday, January 2, 2014

New Year's Eve

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

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