Quick Bites PDX: if you could see me now

Then these are a few of the things you might catch me stuffing my pie-hole with at various spots around Portland, with varying degrees of satisfaction....
Pork Belly Cubano at Bunk Sandwich. After reading the name of this sandwich do I even need to tell you how delicious it is? Tender, seasoned slices of pork belly with peppers and cheese. It is all too good, especially sided with their crazily satisfying bacon 'n egg potato salad. Also tried their apple-cabbage slaw. If you think you don't like cabbage salad, this one will slaw you!
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Garden State Food Cart's new Chicken Saltimbocca Sando. A couple of days ago Sellwood cart svengali Kevin Sandri told me he had a new chicken sandwich coming out. Yesterday he brought one over to the wine shack. Incredible, like an entire entrée between two bread slices. Moist organic chix breast, provolone, sage, prosciuotto. In other words, get your asses in line, pronto!
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A platter of expertly prepared nigiri and sushi rolls from the unassuming Hama Sushi out on NE Sandy Blvd. The two guys slicing and rolling behind the counter are putting out the best, freshest, most reasonably priced Japanese food in town. Lightly battered tempura calamari is the perfect start. Seaweed salad, perfectly chewy udon. They have it all. Oh, and that glorious hamachi at the top of the blog...Hama, baby!
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The Empanadas Caseras de Carne from Andina, a lightly flaky pastry stuffed with slow-cooked beef, raisins, and Botija olives. The perfect happy hour treat, especially good washed down with their Tortuga cocktail! BTW- don't even think about passing up their fabulous octopus skewer, which come with astonishingly good mashed potatoes.
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The Chicago Red Hot from Wayne's Chicago Red Hots out on NE MLK. I'd been reading about this Chicago themed dog joint where all things Windy City rule, especially a fine appreciation of my beloved Cubs. I tried to get my Wrigley mojo on with their Chicago Red Hot and an Old Style. The dog, much like my Cubs of late, disappointed. Even the nuclear green relish couldn't take my mind off of what I found to be a pretty pedestrian dog. A far cry from the lunchtime grilled happiness at Sheridan Fruit Co. The fries were decent, but again kind of "meh".
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The spherical pieces of meat flavored shredded cardboard that are the Swedish Meatballs (with potatoes, gravy, and lingonberry jam) at IKEA. They cost nothing, they taste like nothing. Lingonberry jam mixed with gravy.....they don't really do this in Scandinavia, do they??
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one year ago today @ E.D.T.: a day well spentover a pot of Beef Bolognese!

Feed Your Mind

I just came across a fascinating sushi-related interview at slate.com while doing some work "research" (the joys of being self employed...no one looking over my shoulder!). Slate contributor Sara Dickerman interviews two authors who have recently published books about sushi. The books are The Sushi Economy: Globalization and the Making of a Modern Delicacy by Sasha Issenberg, and The Zen of Fish: The Story of Sushi, From Samurai to Supermarket by Trevor Corson.

The interview focuses on a whole range of issues: the history of sushi, present and future trends. Really interesting stuff that not only fed my mind, but has me craving some of Hama Sushi's super fresh nigiri. My favorite exchange.....
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Slate: One of the reasons I think sushi translates well in the United States is because it has a certain similarity to steakhouse culture—the rich meats, the minimal emphasis on sides, and it also caters to male business clientele. There's also this interesting element of eating sushi where you quantify your food—keeping track of ounces or the number of pieces of nigiri you're eating. What's your take on the gestalt of sushi?

Issenberg: In Japan, it really is comparable to steakhouse culture. But in the United States, even though it's overwhelmingly produced by men, it seems a disproportionately feminine experience, and I actually think sushi bars are a far more feminized space than the steakhouse. In the '70s and '80s, when we had sort of a national diet culture emerge, sushi was a perfect way to satisfy that while still being an adventurous diner.

Corson: The flip side of that feminine thing, though, is that maybe there's a kind of masculine macho aspect to eating sushi. Certainly at the beginning, when people like Yul Brenner started eating sushi in Hollywood, it was a dramatic, exotic kind of macho thing to do. You got points for trying something that was different and potentially disgusting to the average palate.

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All I can say is I was introduced to sushi by an old girlfriend, virtually every woman I know loves it, and w is if anything more particular and passionate about it than I am.

In the article they also go on to talk about how with depletion of fish stocks in the ocean will sushi become a delicacy for the rich? Should that ever happen, I just want you to know right now I'll be leading the revolution!!

Piscine Paradise!

Talk about protectionism. Ask anyone who eats out with any regularity what their favorite sushi joint is, and it's always "Oh, well, --- Sushi is the freshest.", or "You HAVE to go to ---- Sushi, their sashimi rocks." People tend to be wildly passionate about who's fish is freshest, whose tempura batter is crispiest. Everyone has their favorite place. Well, if you are fortunate enough to live in Portland, then I have the place that will put a stop to all arguments, because I believe I have found sushi Mecca behind an unassuming storefront on an eastside boulevard, the place where you can say with no misplaced confidence, "This place is the fucking best!" I've been twice in the last week, first with w after someone among her dog park pals mentioned how much they liked it. Liked it? We LOVED it, and as picky as I am, w can't hide it when she is not down. Not verbally, but when I get that look after asking "So what do ya think?", I don't even need verbalization. After our first visit, where that look was nowhere in evidence, we couldn't wait to return to see if it could possibly be true. We went back last night with our friends J&K, who also know their way around a spot of wasabi and a splash of soy sauce, and they were equally impressed.

Tempura Calamari







Fried Tofu and Tempura Oysters



So are you ready? Do you have your car keys in your hand, waiting for the name? Okay, then get your hungry asses over to Hama Sushi at 4232 N.E. Sandy Blvd. (next door to Trader Joe's). You could so easily walk right by this place, as the delights inside are hidden behind frosted windows. Once inside, you're greeted by a very minimalist dining room, but in a good way. I've never had sushi in Japan, but this would be what I imagine a sushi place there would look like. Calm, nothing intrusive, all focus being on the food. And oh my god, the food. I haven't made my way through the whole menu yet, the miso soup and udon noodles being next on my hit list, but so far I have been knocked out by everything. Their special appetizers of tempura calamari and tempura oysters are perfect. The batter is so crisp and light, and even wrapped around the moistness of an oyster manages to hold its dry texture. The dipping sauce is perfectly flavored, complimenting rather than overwhelming. The fried tofu was also just as it should be, with a light batter wrapped around the softly silky tofu, with another stellar dipping sauce.
Hamachi Sashimi

Then it's on to the main event, the reason we get so passionate about these places. Simply put, I haven't had finer, fresher fish in Portland, maybe anywhere else for that matter. During our first visit, I told w that "this is like eating nothing, but really, really good nothing." It is so fresh, leaving you with just the essence of the fish, the texture meltingly soft. The salmon toro (from the belly) was exceptional on both visits, this pure salmon flavor, a wonderfully fatty taste, then it was gone. I could live on this. The hamachi (yellowtail) sashimi plate was spectacular for the same reason. One spectacularly satisfying taste that leaves you gasping, then gone! I could eat pounds of this goodness. w's particular favorite nigiri is river eel, the thing she judges her sushi by. Kind of like me and my negroni when I go into a new bar. Her take? The river eel is the best she's had.

Incredible rolls and the River Eel Nigiri and Salmon Toro Nigiri


The rolls are equally creative and satisfying. Last night the spider roll was , according to J, exactly as it should be. The tuna/avocado roll was delicious, and the rainbow roll is covered in more of this incredible, delicate selection of piscine goodness, in this instance seven slices of fish (salmon, tuna, yellowtail, shrimp, white fish, sea eel, smoked salmon). Absolutely don't miss the chef's special roll, which has been different both times, last nights roll of salmon, tuna, avocado, and fish roe looking like this oceanic kaleidoscope dancing on the plate.

Spider Roll, Rainbow Roll, and Chef's Special Roll


All so good, and so reasonably priced. I've yet to have anything that didn't bowl me over. The service is attentive, but never intruding, and the pacing of the dishes is spot on. I'll report more within the week, as soon as I get my noodle on at Hama!