Things are looking good over at the new space. For those who don’t know, we’ll be moving our operation some time in May to Southeast 12th and Division. The new space will be quite a bit larger, allowing us to finally do away with regular reservations daily.
We are pleased to announce that our new friend Lauren will be joining the team. She has a ton of experience working at some fine restaurants, including San Francisco’s famous Millennium. We are glad to have her create a new and exciting cocktail menu for our bar.
All the permits have been pulled, and work is underway. Walls will start going up soon and our other great friend, Jennifer Hufnagel will dazzle us with her amazing decorating talent. Also, we are happy to say that local artist Jill Bliss will be painting a mural in the restaurant, featuring native Northwest trees and forest life. Local carpentry firm Hammer and Hand will also represent in the new space, witht their beautiful farmhouse tables, made from reclaimed barnwood. The bar will also be made from barnwood by these skilled craftspeople.
Can’t wait to see you there!
Whoa! I got a nice little invite in the mail to be involved in the first VEGAN IRON CHEF to take place June 6th. I will be able to take my very talented sous chef, John mcPhillips, along for the ride.
We will start our training regimen now. For strength and agility, we’ll start doing pushups, situps, squats, and jogging before service. For mental preparation, we’ll memorize and recite portions of Finnegan’s Wake while cutting perfect diced fava beans. For spiritual prep, we’ll chant continuously through sauce and soup making.
I haven’t done culinary competition for quite some time. When I was in culinary school, I would compete in American Culinary Federation competitions. It was quite a thrill. I was the vegetable preparation guy…the entremetier. I was really good at cutting tourne, a weird football shaped seven sided vegetable cut popular in Haute Cuisine. That was pretty much the only reason I was on the team…I would crank out a million tourne carrots, beets, potatoes, whatever…good times. Anyway…
I hope folks can attend the competition. It is being sponsored by the good folks at Try Vegan Week. We’ll keep you posted on future news.
Bring it!
Finally after many many months of preparation, searching, and panicking, Portobello has finally found a home to call its own. The new space will be located on the corner of 12th and Division, in the same building as Fancy Salon and Beer Mongers. We’re kitty-corner to Taqueria Los Gorditos. Which rules, by the way. We will be continuing with regular service at our current location right up to the new opening.
We’ll be moving in May, hopefully. The new space is quite a bit larger, and we’ll finally be able to consistently accept walk-ins. We’ll also have a lovely bar and some outside seating. We’ll offer longer hours, more seating, and a wider range of menu options, including (hopefully) Neapolitan pizzas.
We’ll continue to offer an all vegan menu, using mostly organic, local, seasonal ingredients, and all made by hand. We’re excited to have a great group of talented people assembled, including the vegan owned Hammer and Hand, who will be making all of our tables and bar from reclaimed barn wood sourced from old homes and barns from the rural Northwest.
Hi There!
For all the folks that asked, we are going to open on Sunday for Valentine’s Day. We are going to offer our normal, seasonal ala carte menu with some special additions, like the Chocolate Cherry Love Bombe dessert! So, call ahead and make a reservation for you and your sweetie!
It should be noted that we are also closed on Tuesday, February 9th this week.
Call Dinae at (503) 754-5993. Thanks!
Pretty exciting stuff here! Portobello has started our own bicycle racing team. I just got our invoice from the Oregon Bicycle Racing Association, and we’re legit! We will be focusing primarily on road, mountain bike, and cyclocross racing. We’ve been steadily meeting for group rides for about a month, and things are shaping up nicely.
We may be offering some Portobello Bicycle Racing merchandise soon, as well. If anyone is interested in getting a lovely, handmade-in-Cottage-Grove, cycling cap with the Portobello logo on it, let me know. Also, if anyone would like some Portobello cycling socks, we might get a big order if there is enough interest.
We will be putting an order in for our cycling jerseys, bibs, and other stuff soon. Once they come, we’ll look into ordering some Portobello jerseys for our cycling friends who want to represent their favorite vegan restaurant (That’s us! Blossoming Lotus doesn’t have a jersey yet!)
I remember working in a kitchen years ago in New York, one of the cooks brought a copy of Anthony Bourdain’s Kitchen Confidential. Our chef went bezerk, tearing the book to shreds and cussing the cook out, making him swear to never bring that book in our kitchen again. You see, like many New York chefs at the time, Anthony Bourdain was not respected. He was, is, and always will be a hack. He is a chef of average talent, a total sell-out, and a right wing loser.
I always knew Anthony Bourdain was horrible, but after reading a story in GreenistheNew Red.com I am absolutely appalled. Bourdain calls vegetarians “the worst kind of terrorists. And they must be stopped.”
Here’s the link:
http://www.philadelphiaweekly.com/food/chef_off_and_die-38462639.html
Our 10% Tuesday this month will be going to Mercy Corps for their Relief Fund. We’ll send off the money immediately after each night. Feel free to donate through us when you’re in, as well. Cellar Door Coffee is also set up with Mercy Corps to take donations directly. For those of you who don’t know, Cellar Door operates during the day in the same location as Portobello does.
Hi Ya’all! In the spirit of lying around drinking vegan ‘nog, taking chilly bike rides, and basically finding an awesome excuse to be lazy, we will be closed on Christmas day AND the day after. Have an awesome holiday! We’ll see you next Tuesday!
And, you’re great.
P.S. We’ll be open on New Year’ Eve, but closed on New Year’s Day.
Come out to Pioneer Square on Friday, November 23rd at 11 am. Join the march to show your disgust with the fur trade and the existence of furriers here in Portland. Contact Connie Durkee or Matt Rossell at (503) 249-9996 for moreinformation.
Come celebrate the fall harvest on Tuesday the 24th and Wednesday the 25th for our Autumn Dinner. We will be offering a four course dinner for $20, drinks and gratuity not included. There will be gluten and soy free options available. Call for a reservation today!
“I hear the Field Roast is Delicious!”
Uncategorized | admin March 25, 2010 | 
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