Tag Archives: Minkowitz

Tipo-opening January 11,2017

Scheduled to open this Wednesday at 4:00, my wife and I had a chance to preview the wonderful  menu at Tipo last night. Walking in to the bright, modern restaurant, I was immediately impressed by how open and spacious it is compared to so many of Portland’s other area restaurants. Definitely a place that one could go to with a group of friends or a couple of kids in tow.

Tipo offers a full bar, plus a few well-built cocktails with ingredients that play to the restaurant’s Italian focus.  I had the Il Moto.  Served in a rocks glass, it was a soothing blend of Italian liquor and vermouth, with hints of apple and plum. My wife went for the Il Maglione, served up and made with egg white, this foamy delight tasted of cardamon and lemon. The restaurant also offers a nice selection of Italian beers and wines by the glass and bottle.

The food menu is divided into five sections: raw, plates, pasta, pizza, and dessert.  As this was our first visit and a bit of a special occasion as Tipo wasn’t officially open yet, we decided to sample across the whole menu. However, I could easily also see this a great place to stop off for a glass of wine and a big bowl of pasta, or to pick up a pizza after work. The food was all so good and the menu so versitile.

Beginning with the raw, we ordered the sublime Maine scallop crudo. Bursting with fresh ocean flavor, and enhanced with Myer lemon, this dish was the one most reminiscent of owners Chris and Paige Gould’s acclaimed restaurant Central Provisions, but was still made unique by the addition of warm olive oil and bottarga (Italian cured fish roe).  Also from the raw section of the menu, the beef carpaccio somehow managed to far exceed our expectations. So tender and flavorful, the beef was reminiscent of the finest prime rib, and the smoked onion aioli and arugula elevate the flavors to a whole new level.

Moving on to the plates portion of the menu, I had a hard time limiting myself: meatballs and gravy, hand-pulled mozzarella, and wood-roasted vegetables. It all sounded so amazing that I wanted to order everything! I can see myself going back to sample more heavily from this section. However, on this first visit, knowing I wanted to try both the pasta and pizza, we limited ourselves to adding the winter greens salad. I am glad we did because it was excellent. So simple, yet delicious! Crisp mixed greens in pancetta, frico (fried cheese crisp), black pepper, and plenty of parmesan.  My wife and I devoured this crunchy, savory delight.

Then on to the pasta section of the menu–we were further impressed by the ability to order most of the offerings in either full or half sizes. Planning on also ordering a pizza, we settled in on the half-sized rye Cavatelli served with pork ragu, mascarpone, and oregano. I can’t stress how much I loved this–rich meaty flavors, combined with brilliant textures to yield pure joy!

At this point, you might think we would be so satiated to give up, but we bravely continued on so that we might share our experience with you, our dear readers. I am so glad we did because the pizza was fantastic!  The crust is very thin, yet somehow manages to be light and fluffy at the same time.  Each bite was a crispy, soft, charred pillow-top, with the most delightful flavors. We chose the lamb sausage version. With its middle eastern spices, plus feta and arugula, the pizza was both deeply satisfying and memorable. The same can be said for dessert, warm Zeppoli with peppered sugar, lemon, and ricotta. Combined with a cappuccino, this perfectly fried and spiced dough provided a sublime closure to our meal.

 

 

 

Il Moto

Il MAglione

Maine Scallop

Beef Carpaccio

Winter Greens Salad

Rye Cavatelli-half order

Lamb sausage pizza

A Preview of Tipo at Central Provisions

The following are photos from our fantastic New Year’s Eve dinner at Central Provisions. The evening’s menu was a preview of owners Chris and Paige Gould’s soon to open second restaurant Tipo, and the supremely talented Chef Mike Smith who will be overseeing its kitchen.

As I plan on visiting Tipo as soon  as humanly possible, I will mostly (but not completely)  let the photos from this brilliant dinner speak for themselves.

From the very first bites, it was clear that this pair of chefs really know how to meld contrasting textures and flavors in ways that build one upon the other, each bite a magical mélange: rapini with Spanish mackerel, mushroom ragu with chicory, dry-aged sirloin with charred traviso.  So synergistically yummy!!

Then there was the pasta. While I generally don’t consider myself a pasta person, the ones pictured below had such wonderful substance, flavor, scents, that I not only found myself devouring them, but I very well may dream of them (at least until Tipo opens). Such simple dishes perfectly executed: corzetti with squash and sausage and tagliatelle with white truffles! So deeply satisfying, especially on on cold winter night!

Stay tuned…

Caviar,Prosecco Mignonette

Marinated Spanish Mackerel Braised Rapini,lemon Vinaigrette, Calabrian Chili

Chef Mike Smith hard at work

Mushroom Ragu fried Polenta, Black Truffle, Cured Egg Yolk, Chicory

Corzetti Al Moto
Roasted Squash,Ricotta Salata,Spicy Pork Sausage

White Truffle Tagliatelle Fresh Alba White Truffles,Brodo, Parmigiana Reggiano

Dry Aged Beef Sirloin
Gorgonzola Marrow Butter,Carmelized Onion Jam,Charred Treviso

Warm Fried Zeppoli With Chocolate Hazelnut Gelato Shortbread and Ricotta Cream!

Chef Ian Driscoll Popping up at Bao Bao

Get our your calenders, because Ian Driscoll best known as the extraordinary sous-chef from Central Provisions is popping up at Bao Bao on April 25th! Find out more about this Asian inspired event here: Okami: A pop-up of sorts.

I’m looking forward to seeing and tasting the yumminess that this talented chef has come up with!

 

Rhum Food + Grog

Rhum Food + Grog is an establishment that the city of Portland has been desperately in need of. Thanks to the King of Yum, Jason Loring and his new restaurant group, the city of Portland now has a hidden tropical oasis right in the heart of the city.

Filled with immensely satisfying food and drink, it’s hard to know exactly where to start because everything is so very,very good! The line up of drinks is classic tiki, but updated with high end twists and served with flair. All can be ordered in single serve size, many in locally crafted mugs. They also have several cocktails that can be ordered in three shareable sizes:bowl(serves 2-3),oil can(serves 4-6,and super cool), ginormous custom mermaid (7+). My favorite to get in the bowl size is the wonderful house Mai Tai, which is potent, very well balanced and served on fire! If you are feeling like a drink with a bit of a bite, try the Junglebird made with blackstrap rum and Campari or my very favorite Blood and Sand made with scotch, cherry heering,grapefruit, and orange. You really can’t go wrong with any of them.

The menu is filled with creative versions of classic tiki dishes taken to the ultimate level,plus unexpected menu items that surprise and delight. For example, I was blown away by Rhum’s version of beef tartare. Served with a galbi vinaigrette and apple prawn chips, this Korean inspired dish was spicy,crunchy and oh so satisfying! Another innovative and plate-licking worthy dish is the Loco Moco Inari, a smaltzy-good combination of foie gras,spam, quail egg wrapped in all wrapped up in a beautiful package. Of course they have an insanely good pupu platter filled with such goodies as riblets,edamame and chicken liver toast! More unexpected they have a full raw bar to order from and seafood towers in multiple sizes! Putting all these wonderful foods and beverages together makes this tiki lounge a must try spot if your are looking for a drink and a Nosh.

Mai tai @rhumportland

A video posted by @eatdrinkmainebybillm on


Junglebird

Junglebird


Blood and Sand

Blood and Sand


Loco,moko,Inari

Loco,moko,Inari


Seafood tower for two

Seafood tower for two


Riblets

Riblets


Pupu

Pupu


image
Tartare

Tartare