Certain places just get it. Oregon is one of those places. I spent three days there over the extended New Year’s weekend and was constantly reminded of how well food and drink is done in the Beaver State. Every year, my girlfriend Victoria and I travel for New Year’s Eve and our anniversary four days later. Last year, we went to Cornwall, London, and Brighton and this year, with very little planning, we ended up in Portland.
The Stars of the Show
Our friends Brennan and Garrett were gracious enough to let us stay in their house in Southeast Portland while they were in Orange County and Dubai, respectively. Instead of heading straight there from the airport, however, we beelined for Great Notion Brewing in northeast Portland, luggage and all. Great Notion is finally getting recognized on a wider scale and for good reason: they make magnificent beer across a wide spectrum of styles. I first tried their beer last year when friends brought back Crowlers (32 ounce growler cans) of Juicebox Double IPA and their Blueberry Muffin sour beer. These, and the news they had collaborated with Alpine and Abnormal Beer Company on a vanilla stout, were enough to convince me it should be our first stop in a place saturated with great beer. All the beers I tried were excellent, but the two that really stuck out were Peanut Brother, a milk stout aged on fresh chocolate and handmade peanut butter, and Over-Ripe IPA, which had the best nose of any beer I smelled in 2016. With no added fruit or experimental hops, Over-Ripe smelled just like cantaloupe and honeydew. It was as uncanny as it was delicious.
The following morning, Victoria and I went to a cornerstone of the breakfast scene in the Rose City: Pine State Biscuits. I ordered the signature sandwich, the Reggie Deluxe, which slides a fried chicken breast, cheese, an egg, and sausage gravy all between their namesake crumbly biscuits. It looked massive and probably was, but I ate every last scrap and loved it. The sandwich was rich and savory, with creamy gravy and a crispy, juicy piece of chicken, but didn’t feel heavy at all–maybe it was because I was on vacation. Victoria’s vegetarian shiitake mushroom gravy was equally good with an understandable but unique earthiness you don’t often find in breakfast food.
Ave. No. 2 and “Elements”
With full bellies and warm hearts, we set out for the coast, traveling across a snowy pass to the tune of Malcolm Gladwell’s Revisionist History podcast, which is truly great. After winding through a white-flecked evergreen forest for nearly an hour, we descended into Tillamook, Oregon and were greeted with a beautiful, verdant vista of farmland with the coast looming a few miles towards the horizon. The green pastures are not only home to fantastic dairy farms, but also a sour beer brewery amongst the best in the world. De Garde, like so many breweries of the third wave of the craft beer movement, occupies a space in an unassuming industrial park. Were it not for the half-dozen barrels strewn about its front and back entrances, you could mistake it for screen printer, auto body shop, or a private accounting firm. Luckily, De Garde is none of these things, but rather a beery wonderland of spontaneously-fermented ales and deliciously fruited sour beers. Their beers are not one-dimensionally sour, but demonstrate layers of complexity akin to the beers made at Sante Adairius and Jester King. Clearly the brewers at these places recognized a kindred spirit in De Garde, because they teamed up for Elements of Composition, a blend made from components offered by each brewery. I thought the beer, which I poured from the bottle, did a fine job of balancing bright acidity with some earthy undertones. While delicious fresh, it was clear that this beer would develop with age and I’ve stashed a bottle away for that purpose. The other beers I tasted were the Avenue No. 2 (a wild farmhouse ale with marionberries), Alt Bu Weisse (an aged Imperial Berliner Weisse), and a guest tap offering of Jester King’s Detritivore, which is a beer I’d been wanting to try for some time. I purchased to-go bottles of what would realistically fit in our luggage home and then set off toward the coast.
We turned north once we hit the main coastal drag and it wasn’t long before we saw a sign that read “Brie cheese tasting. 1 mi.” We pulled into the gravel lot of a building that could have been an inn, but now housed a wayfarer’s station of gift shop kitsch that can only be described as folksy. Blue Heron was the type of place where you can not only sample brie, but also wine taste and dip pretzel rods in eighteen different mayonnaise-based dips (which we did), and buy kitchen gadgets and Oregon-themed linens (which we did not). From here, our travels took us up the coast to Rockaway Beach, where we tested the water temperature with tentative fingers and did our best to avoid the rain.
The drive back took longer because night was falling as quickly as the snow, but when we made it back into the city, we found ourselves back at Great Notion, where we met some family friends who had moved up to the Oregon coast. We left with a crowler of Peanut Brother, which was not available to-go the night before and set out in search of our final meal of 2016. Many restaurants were fully booked and had special tasting menus that night, but we found one that could seat a party of two. The restaurant, Tusk, was Lebanese cuisine via the Pacific Northwest in a delightfully retro-yet-modern pink pastel setting. The Lebanese flatbread and raw lamb dishes were both outstanding, but I think Victoria’s cocktail stole the show. The Eastern Maid is listed on the menu as “Prairie vodka, celery seed, lemon, rose water, hazelnut, yogurt,” but it is the final ingredient that made it such a standout. It was tangy, floral, slightly sweet, and utterly fantastic.
After a quiet New Year’s celebration, we made up our minds to get the tastiest brunch we could and settled on the aptly named Tasty N’ Sons, where we met our friends from the previous night. I was craving chilaquiles and the ones they had were quite good, as was the potato donut appetizer. My mezcal-based Bloody Mary was fine, but didn’t live up to the rest of the meal. Not wanting to miss out on all the natural beauty Oregon offers, Victoria and I drove out to the Columbia Gorge, where we stopped at Latourell Falls and the much more popular but ever-impressive Multnomah Falls. Snow began falling with increasing intensity so after getting the requisite photos of America’s second tallest year-round waterfall, we navigated back onto the 84 West bound for Portland.
Though quite popular, Voodoo Doughnuts no longer carries the appeal it once had (to me, at least) and I was more excited to try Blue Star Donuts when we got back into Portland. They’ve opened up shop in Los Angeles, and although I haven’t been yet, my first bite of the Blueberry Bourbon Basil donut made it pretty clear that I’ll visit the Venice or forthcoming Manhattan Beach location very soon. After satisfying my sweet tooth, I was thirsty again and though many businesses were closed on New Year’s Day, Deschutes’ Portland brewpub welcomed us with open arms. I tried their Peach Vice, an American Wheat Ale brewed with peach-forward aroma hops and Black by Hopular Demand, which I inferred correctly to be a Black IPA. These were both solid beers, but I still prefer their main production and seasonal releases that I can get in Southern California.
Our final stop of the weekend was the Cascade Brewing Barrel House, one of the longest tenured sour breweries in the U.S. (at over a decade old). I’ve enjoyed their beers for some time, and saw them as the forebearers to the clean, lactic-forward style now propagated by the Rare Barrel, among others. The price point for their beers is higher than most, so going to their Barrel House provided a good way to taste many of their beers without paying thirty dollars a bottle. My favorite beer was their Cranberry 2016, which was slightly spiced with orange peel and cinnamon. No trip to Portland would be complete without a stop here, and I’m glad I was finally able to make it.
There were plenty of other places we weren’t able to visit in our two and a half days, such as Pip’s Original Doughnuts, The Commons Brewery, Hopworks Urban Brewery, and a pizza place I like called Oven & Shaker. Luckily, Portland is more accessible than ever now that Southwest Airlines has joined JetBlue in making flights out of Long Beach Airport, which is incredibly close to me. Something tells me I’ll be back sooner rather than later.