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Pacific Northwest Lunch Dinner

[PDX] Buckman's for dinner, Edelweiss for lunch...

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[PDX] Buckman's for dinner, Edelweiss for lunch...

Nick | Aug 28, 2003 10:35 PM

Had a hell of a time figuring out how to get onto Macadam from downtown today to get to a client's and ended up on Powell going across the bridge. Woops. Needed gas anyway and next to the Arco (why do they not take credit cards) was Edelweiss.

Atkin's says I need my daily fat, so I decided to go try some. They have a pretty good selection of salamis, wurst, cold-cuts, and cheese. They also have an actual lunch service and tables where you can order up prepared foods. I just wanted some meat and cheese, though, and got the hungarian salami, the wine cured salami, the pepperoni, the dry cured beef, and the corned beef.

The salamis and pepperoni were a bit fatty, I'd say, but had good flavor. I think everything ranged from about $6-$8 per pound. I like sausage that has a decent fat content, but salamis are meant to be cold and so you're not going to be melting the fat most of the time so it takes away from the flavor and texture if there's too much. I think there was too much. The corned beef was a little flavorless, I'd say, but still decent and the dry aged beef was decent. Nothing fabulous, but all decent.

If I don't have to be to a client's next time, I'll get some sausages and try them out. I got a cheese labeled vigneron. I'm not familiar with it. From what I've gathered it's a Swiss sheep's milk cheese that reminded me of Manchego. Tasty. They have a good chocolate bar selection, but I couldn't indulge, dammit. I need to get to Otto's and compare.

Met my wife for dinner at Buckman's Bistro, William's on 12ths cheaper sister. There's no appetizer/entree distinction on the menu and the portions fall somewhere between appetizer and entree. Everything was under $10 with most things about $7.

My wife and I split three things from the menu: the oeufs au meurette, the carmelized onion tart, and the pork tenderloin medallions. All three were very good. My favorite dish was the oeufs. You had a couple pieces of toasted brioche topped with poached eggs. On top of that were large chunks of wonderful glazed bacon. Down below was a pinot-noir sauce with more of the bacon. This was $8. It was an excellent dish with great balance. Rich, but it's not a huge portion, so it's okay. Plus, the pinot sauce helps cut the richness a little bit. I imagine wine drinkers would even appreciate it more. Anyway, you got a nice crustiness from the brioche, the meaty smoky rich bacon, the creamy yolk of the egg, and the wonderful sweet and slightly tart sauce. Good stuff. Very much the kind of thing I try to make at home but rarely buying that quality of ingredients. Truly simple, but fabulous in it's simplicity.

The pork was very good as well. The nicely seared medallions (two) were served with an onion "marmelade" and a very buttery port wine sauce. Nice flavors and the pork was near fork tender (except the crust kept them from being so, which is how I like it). $8.

The onion tart was my wife's favorite. It had a very flaky light crust and mild, sweet, soft onions with just bits of bacon here and there and some sort of cheese, probably, holding the onions somewhat together on the crust. Nice mix of creamy, salty, and sweet always with the backbone of onions. $6.

The three items were enough food for the both of us, but since it was our first time we decided to try dessert. We got the peach frangipain tart with creme anglaise for $5. Tasty. The crust was very buttery, though maybe a little soggy. The creme anglaise was a mild addition just slightly offsetting the wonderful taste of the peaches which were the star. Very simple dessert, but pretty decent.

I was very happy with our meal. They're going to start lunch service in October, too. I think this place is a *great* value. I do hope they rotate the menu, though.

btw, I was sucking down the water and they kept my glass always full; the service was good and we were out of there in less than 45 minutes. Also, they don't take reservations.

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