Portland – Beast

I had been wanting to try Beast for a while since I knew it would be a great meal, but it turned out to exceed our expectations. The pasta course was by far our favorite, the pasta texture was almost perfect (I thought a bit more al dente would have been better) and the pork ragu was sublime even if there wasn’t much of it. Seating at the restaurant is two large tables and we were across from a lovely couple from Hawaii who like us loves to travel to eat. They were even coming back on Sunday for Beast’s famous brunch. Our second favorite course was the asparagus and cheese, K isn’t a huge fan of burrta but loved it so much insisted I make this dish at home.

DSC00418_edited

Bay shrimp amuse

DSC00421_edited

Verjus cured halibut crudo – smoked olive oil aioli, gem lettuce & cherry belle radish, bottarga

DSC00422_edited

Spinach garganelli – milk braised pork ragu, collard rapini, mustard blossoms, parmesan

DSC00425_edited

American wagyu hanger steak – butter poached new potatoes, roasted viridian farms calcots, pickled maitakes, sherry demi glace

DSC00426_edited

Salad of grilled and raw shaved asparagus – burrata, shasta gold mandarins, min, pine nut-brown butter vinaigrette

DSC00428_edited

Machego media curado – marinated fennel, wild miner’s lettuce, quince paste, espelette baguette cruton

DSC00430_edited

Rhubarb-jasmine profiterole – jasmine ice cream & rhubarb sorbet, roasted rhubarb, matcha pistachios, poppy seed meringues

DSC00432_edited

Foie gras bon bon

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: