Author Archives: Bill M
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!
Breakfast Is Back!
I love going out to brunch with all its many offerings, but lately I’ve been craving simpler, more of what has traditionally been considered breakfast-type foods: eggs, omelettes,hearty toast, pancakes, and the like. While there are countless restaurants that serve these foods, I have been to two recently that cook them exceptionaly well.
The first is the Palace Diner. Oh so satisfying, with its out of this world versions of traditional diner food. French Toast, Corned Beef Hash, even the humble Breakfast Sandwich. The Palace Diner elevates them all. Not fancy just good food prepared exceptionally well, served in a historic dining car built in 1927.
Pictured below is the always delicious Corned Beef Hash. Served with Two Eggs, Marble Rye Toast, and a Pickle, it really hits the spot!
Now under the ownership of husband and wife Chefs Damian Samsonetti and Ilma Lopez, owners of Piccolo and The Blue Rooster, Caiolas offers a variety of breakfast dishes all cooked to the next level. We started with the out of this world Warm Lost Bread served with Maple Syrup, which can be best described as the perfect marriage between French Toast and Bread Pudding. From the first bite to the last, it was an exquisite eggy/sweet/yummy delight! Also impressive was the savory/crunchy and filling Bird’s Nest with its perfectly cooked eggs (over easy), nestled in Pullman Toast and Sausage Gravy. Yumalicious!