Nothing in a Restaurant Counts

We all have our “day in the sun”, although in Portland one’s memory of the ‘day’ has to linger long as the space between days can be extensive.  Biscuit found her day today in Lake Oswego.  I can relate to the exhilaration.

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We cruised through the Lake O square and adjacent park, Biscuit, by rolling in dead stuff in the grass and I, with camera in hand.

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I popped into the Lake O New Seasons for fruit and a bit of Mediterranean orzo for a late lunch, just whetting my appetite for dinner in wine country.  Oh, yes, a couple of St Honore’s Applesauce Puff Pastries for tomorrow’s breakfast.

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Lynn, Jack and I were greeted at The Dundee Bistro with voluptuous herb gardens.  Our salads alone were beautifully expressed meals.

Grilled Romaine, Smoked Salmon, Quinoa, Lemon Salad

Grilled Romaine, Smoked Salmon, Quinoa, Lemon Salad

Butter Lettuce, Herbs, Vinaigrette Salad

Butter Lettuce, Herbs, Vinaigrette Salad

Beets 3 Ways, Cara Cara Orange, Honey, Hazelnuts, Chevre

Beets 3 Ways, Cara Cara Orange, Honey, Hazelnuts, Chevre

Chris, our server, was well-schooled in the culinary history of the Ponzi family, owners of the Dundee Bistro, and wine pioneers in the northern Willamette Valley since 1970; he represented the restaurant very, very well.  Naturally, Ponzi wines, pinot noir, rose and photowhites of several varieties, are showcased.  Of special note and delight to me was Chris’ reco for a Washington red called Three Wives Remy’s Red.  Described as “dark fruits such as blackberry, black cherry, and plum are balanced by moderate tannins and bright acid for a well-rounded palate and lingering finish.”  I’ll say.  A blend of Syrah, Sangiovese, Barbera and Lagrein from Oregon and Washington vineyards.  A perfect complement to my hand-tossed pizza with chicken, peppers, chevre and arugula.

Hand-tossed Pizza with Chicken, Roasted Peppers, Chevre, Arugula

Hand-tossed Pizza with Chicken, Roasted Peppers, Chevre, Arugula

In discussing the merits and pitfalls of certain menu items (including foie gras) as they relate to cholesterol concerns, Chris reminded us that “nothing in a restaurant counts.”  We felt reassured.

We also felt satisfied that we’d had a thoroughly enjoyable culinary experience.  The Bistro itself says it best: “[We] envisioned a restaurant capable of preparing and presenting dishes reflecting the highest culinary sophistication accompanied by wines and wine service of comparable excellence. At the same time, [we] wanted to create a casual, friendly atmosphere welcoming tourists, families, local residents and winemakers still in their overalls and field boots. The menu reflects the goal of extending a comfortable welcome to a divergent clientele. Agreed.

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