On Friday, I ate at Park Kitchen and had a very good meal. I started off with a glass of vouvray, which was very bold for a white wine. The flavors were slightly over-powerful on the palate, so it was a wine that definitely needed to be paired with food.
Fortunately, the fried sweet breads paired very well with it. The sweet breads were served with roasted brocoli rabe, and a mini-salad with a light vinaigrette. I felt that the sweet breads could have been cooked a little longer for a bit more firmness, but the softness of the organ paired well with the crispy exterior.
I changed up to a lighter pinot noir, which went very well with the roasted pork leg. The pork was paired with a lightly spiced black bean and mushroom sauce along with a mild pork sausage. The dish was topped with sliced scallions and citrus sections, but the citrus sections did not add anything to the dish for me.
I was told that the pork would be served medium-rare, but the meat appeared to be more medium. However, the cooking temperature did not detract from the dish. The pork could have been more seasoned, but I seem to prefer my food more seasoned than others.
Overall, the meal was very nice with good service, but my water glass was empty a couple of times.
Fortunately, the fried sweet breads paired very well with it. The sweet breads were served with roasted brocoli rabe, and a mini-salad with a light vinaigrette. I felt that the sweet breads could have been cooked a little longer for a bit more firmness, but the softness of the organ paired well with the crispy exterior.
I changed up to a lighter pinot noir, which went very well with the roasted pork leg. The pork was paired with a lightly spiced black bean and mushroom sauce along with a mild pork sausage. The dish was topped with sliced scallions and citrus sections, but the citrus sections did not add anything to the dish for me.
I was told that the pork would be served medium-rare, but the meat appeared to be more medium. However, the cooking temperature did not detract from the dish. The pork could have been more seasoned, but I seem to prefer my food more seasoned than others.
Overall, the meal was very nice with good service, but my water glass was empty a couple of times.
Are you gainfully employed at your chosen profession? Feel free to share any details, or not. Also, how do you like living in Portland?
P.S. If I were you, I'd apply to join SGPDX. It would probably be a good idea to send a private message to the group owner if you do.