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PDX - Mother's Bar and Bistro

Jill-O | Apr 14, 200402:15 PM

Last night me and couple of Portland Food Group folks (And you could have come with us if you had checked the boards at!) went to dinner at Mother's. A few of us decided that we needed dining partners to try some places and dishes so we met up using the site and Mother's was first on our list.

Excuse me, but I just have to shout here...


Oy. Sorry folks, I was jonesing for it and my mom will probably never make chopped liver again and it was really close to hers. For anyone who has never had traditional Jewish-style chopped (chicken) liver (not pate, not mousse) and wants to try it - it is found at Mother's Bar and Bistro.

The other high points were:

-my glass of fabulous Bethel Heights (OR) 2002 Pinot Noir - deliciously smooth. Gotta get me some!

-Leopoldo's mac and cheese of the day - an Italian farfalle with parmesan and spinach and another cheese - rich and yummy

-the awesome lemon cream cheese pie with strawberries (oy, so good)

I thought that Pam's chicken and dumplings was so-so, but I am not a fan of this dish. The dumplings were the size of large matzo balls and very fluffy yet almost dry inside - is this the way it should be? Pam said it was OK, but that her mom's was better.

I thought my pot roast was OK but the gravy was a bit heavy and way too salty for my taste. I also didn't love that the meat was cut into in tiny pieces. My mom's pot roast blows this one clear to the other hemisphere, and she never used Painted Hills beef. The mashed potatoes and the asparagus on my plate were really tasty, though!

Along with the lemon cream cheese pie with strawberries (yum!) we had a maple pecan bread pudding with apple compote and vanilla creme anglais. I wasn't thrilled. Though I liked the maple flavor (I'm a big fan of maple), there were too many nuts for me and the apple stuff around it (it was an "individual" bread pudding) got lost with the maple and the nuts and the heavy vanilla of the creme anglais...which, BTW, seemed too sweet to me on top of it all. Too many components to this dessert, I think. Though, if I were to make bread pudding, I have to say, I would flavor it with maple now that I've tried it.

Anywho - I really liked Mother's and I will certainly be back, especially for the chopped liver. I also want to try it for breakfast at some point. (Trying Mother's for breakfast, that is...not having the chopped liver for breakfast!)

Just a note on other than food stuff - the service was really good and I find the place comfortable and casual, yet upscale. But please, why do they use such cheap and lame silverware? I've had better utensils provided to me in greasy diners!


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