THE BRESLIN

Smoked Pork Belly

Doughnuts with cinnamon ice cream

Chocolate Pie

The Breslin

16 W 29th St

New York, NY 10001

(646) 214-5788

The Breslin is the latest venture from chef April Bloomfield, known to New York foodies as the force behind The Spotted Pig. It serves at the in-house restaurant/bar to the Ace Hotel, where you can find me pretty much every day. The Breslin capitalizes on a fetish for pork fat in this city, and should basically put up a "do not enter" sign for vegetarians.

I've eaten there a few times now, trying everything from the smoked pork belly, to the goat cheese and leek tart, to the grilled cheese sandwich and loved every morsel of it. While I could go on about the food, the design of the restaurant itself is what I feel like gushing over right now.

The Breslin has design firm Roman & Williams to thank for it's cinematic interior, who designed the entirety of the new Ace Hotel New York. From the dark reclaimed wood, to the cracked century old ceiling, the restaurant (like the Ace) evokes a true sense of history.

DOUG FIR & ASSORTED HOME EATING

Burnside Biscuit

Doug Fir Lounge

830 E Burnside St

Portland, OR 97214

(503) 334-0754

It's strangely remarkable and funny how I've never posted about Doug Fir on this blog. It is unequivocally my most frequented restaurant in Portland, without question. Doug Fir has served as my family and I's default place to eat for years, largely for two reasons: 1. they are one of the only places in town that cater to our night owl tendencies, 2: the atmosphere (designed by modern architect Jeff Kovel). However, the food is good too. Doug Fir excels particularly in their breakfast/brunch menu. The Burnside Biscuit is a pretty frequent choice for me on Sunday mornings, accompanied with a bowl of fresh fruit and fresh squeezed orange juice.

Kaiser rolls always remind me of growing up in New York and corner delis.

Valentine's Day breakfast. A typical breakfast at the Jay's, beside the insta-toothache cupcakes.

Stocking up on some of our favorite Japanese goodies.

BEAST

Beast

5425 NE 30th Ave

Portland, Oregon 97211

(503) 841-6968

Beast has to be experienced to understand its culinary elegance, refinery, and simultaneous simplicity. The concept of the restaurant is basically this: Beast is open every Wednesday through Saturday, with 2 dinner seatings on each day. You make a reservation as early as possible, you come for your desired seating, and you are served a six course meal from the chef's imagination, which is different every week.

The restaurant is small, essentially a kitchen and a dining room the same size as the one in your house. The experience therefore, is that of dining over at a friend's beautiful apartment (a friend who can cook really, really well). It's intimate and lovely, and the communal seating encourages you to converse with your neighbors about the food. On the particular evening I went, I lucked out having an especially great dining parter in filmmaker Todd Haynes.

Since this wonderful meal occurred months ago I can't remember what each course was, but just trust me when I say that Beast is a unique and delicious experience.

NEW YEARS 2010

New Years at the Garnier's basically consisted of Nick and I noshing on hors d'oeuvres and watching intoxicated middle aged parents dance away their worries. I'm happy where ever there is brie.

THE ORIGINAL PANCAKE HOUSE

Blueberry waffle

Pigs in a blanket

The Original Pancake House

782 East Broadway Ave

Eugene, Oregon 97401

(541) 343-7523

A weekend of debauchery in Eugene, winds down with breakfast at the pancake house.

ANOTHER NIGHT AT CLYDE COMMON

Monkfish, clams, shrimp, potatoes, fennel and onion broth.

Braised lamb, mint, orange oil, grilled bread.

My girlfriend was quite excited to have received the entire monkfish on her plate. Thankfully, she enjoys fish eyes.

POK POK

Ike's Vietnamese Fish Sauce Wings

Pok Pok

3226 SE Division

Portland, OR 97202

(503) 232 1387

The best chicken wings ever.

Pok Pok is one of my all time favorite Portland restaurants. It's the vehicle that launched super chef Andy Ricker and was named Best Restaurant by the Oregonian in 2007.

What I love about Pok Pok is Ricker's commitment to presenting us Thai food that is probably more authentic than what is being served at the restaurant down the street actually run by Thai people. There is a sense of defiance at Pok Pok, against simply serving the Americanized palette of Southeast Asian food. Which basically means there is NO "Pad Thai", whiteboy.

Ricker recently opened the Whiskey Soda Lounge across the street too, as a place to hang out and grab a drink while you wait for your table at Pok Pok.