Good food is hard to come by...even at places you have to know Donald Trump or Lindsey Lohan to get into. Anyone can throw cream, butter and a truffle into anything and make it ""tasty."" But, unique kitchen artistry cannot be obtained at cordon bleu or by apprenticing for a food network chef. It only comes with loving devotion to the taste, smell & texture of each ingredient.\r
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So, let's talk: GROLLA'S happy hour from 5-6:30.\r
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For $4:\r
""Charred Roma Tomatoes marinated in a roasted garlic and sweet red wine vinegar are stuffed with pine nuts, capers and red onions then served on mixed greens with a charred tomato vinaigrette.""\r
One medium tomato stuffed with all the things mentioned above, plus a roasted garlic clove or two, also a tiny drizzle of olive oil and a few sprigs of rosemary. It was as if each ingredient had been prepared on its own, then stuffed into the tomato before it was lightly charred (a great, tasty sear). The multitude of flavors and textures was a delight. I was in shock. More?\r
yes!\r
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Next...$4 Polenta Cakes:\r
""Fried gorgonzola stuffed polenta cakes with dried apricot-almond preserve.""\r
Delicious. Perfect balance of flavors and textures - sweet and sharp & crunchy and smooth. Not heavy at all. So many different flavors complementing each other on one plate. yowza!\r
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Then I had a dessert pear that had some sort of iced wine grape soak and a scattering of walnut pieces with a not-too-sweet brown sauce - yum!\r
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I left with a $27 tab (incl 2 glasses of wine) and this was BY FAR the best food I have had in Portland after a year of trying the supposed best restaurants. I left feeling I had eaten the most delicious while nutritious and creatively prepared food I have had in a long time.\r
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Oh, and hey-all the ingredients are from their personal farm or local growers. And the restaurant is gluten free-so the chef seeks out alternative flours, which seems to work out quite favorably. \r
wow!
Pros: food! service, wine
Cons: regular menu a bit expensive, but worth it
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