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Restaurants & Bars

[PDX] Navarre

benschon | Jun 27, 200508:40 PM

Another fine experience at Navarre on Saturday. Washed all down with a fruity Cotes du Rhone:

Buffalo flank steak, served Tuscan style, that is, rare, sliced on the bias, and with a drizzle of olive oil and a squeeze of lemon. This is my wife's favorite thing to order there, and for good reason. Unlike other buffalo I've had it's really tender. Home, home on the range. . .

Mashed fava bean patties, griddled on both sides, served with minced preserved lemon on top. The softness of the beans, offset by the crust from the cooking, and the strange, citrusy sharpness of the preserved lemon.

Grilled Walla Walla sweet onions. Olive oil, salt, a drizzle of a little parsley mixture thing. Simple and perfect.

Cheese plate. A marvelous and powerful Spanish goat's milk blue of the salty, sharp, and stinky variety. Amazing. Also Taleggio, and another good goat one that was a bit like Manchego. Baaa!

Ken's bread and the house olives of their usual high quality.

Not a full-on dinner, but two of us ate very well and were completely satisfied for about $25 before wine and tip. Our half-carafe was about $15, I think.

Great place.

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