Bouchon Saves the Week + Kitchen Tour

These past couple of weeks at work has been like a freeway pileup...on the 405! The work keeps piling every day and I've spent many nights catching up and savoring the peace and quiet at home to finally get some projects started. But all work and no play makes Hungry Kat a very insane girl.

So, I'm very thankful that Coolia organized a group outing to Bouchon this past Tuesday. Coolia, Ron and I shared cocktails as we people-watched at the bar (Tom Cruise and Katie with kids in tow slipped behind us into the dining room). The dinner was a 3-hour extravaganza that made me forget about work. The cherry on the top was the kitchen tour that Ron hooked us up with via his friend who's a chef at Bouchon.

*Apologies about the dim photos. I was using my phone and I didn't want to use the flash to disturb other diners.

 Bouchon started our meal off with warm cheesy bites of gougères, mushroom tarts and french baguette. I would have been happy with just those items for dinner. It was a beautiful start.

Salmon Tartare

Fresh, creamy fish to get our appetites going. Ha, as if we needed help.

 Potted Foie Gras

Best $50 ever spent! This pot of creamy, buttery heaven was enough for the five of us and Bouchon paired it perfectly with thin, slices of chewy bread. I don't eat foie gras often but you just have to have it at a Thomas Keller restaurant where you know it will be prepared perfectly and taste out-of-this-world. With so much food, we couldn't finish it so lucky Coolia got to take it home and enjoy it for breakfast the next morning.

Asparagus Salad with Poached Hen Egg

Now, why can't I cook asparagus like this at home? Well, first I can't quite get the same quality of asparagus as Thomas Keller. This asparagus was tender with no stringiness at all. The anchovy vinaigrette paired very well with the sweetness of the asparagus and the rich yolk oozing from the poached egg.

Veal Tenderloin

I love veal. I pretty much order it whenever I see it at a nice restaurant. Needless to say, this veal was tender and each bite bursted with the meaty veal juices. The veal was sous vide and then seared before serving which explained the extreme tenderness. The rest of the table ordered off of the special prix-fixe from our Blackboard Eats deal and everyone got this amazing glazed pork belly with bean cassoulet. I stole a bite from Coolia...nom nom nom.

 Dessert Time!

The house treated us to these lovely macaroons, shortbread cookies, jelly candies and chocolates. Just judging from the pastries we got at the start of dinner and these goodies, the Bouchon Bakery that'll be opening next to Bouchon soon will be a great contribution to LA.

Ile Flottante

I've never had a Floating Island before but I figured Bouchon would be the best place to finally try it. It was a bit too sweet for my taste but maybe it was because I already overindulged in the macaroons. Still, I admired the art in making the egg meringue and the nut topping was really good.

Kitchen tour with Ron and Coolia for size comparison to those giant stockpots. Bouchon's stockpots are going all the time with different stocks (beef, chicken, veal...).  

 The chef told me how many pounds of chicken they use in the chicken stock but I forgot. They also add vegetables to the stock and it gets boiled down until the stock is very concentrated - about one third of the size of the stockpot.

The chef said if you have no Sense of Urgency, you don't belong in Thomas Keller's kitchen or any respectable kitchen for that matter. 

 More baguette anyone?

Chickens drying in the meat refrigerator. Ron has tried Bouchon's roast chicken and he said it's the best roast chicken he's ever had. Chef said they brine the chicken first, then air-dry it in the meat refrigerator with a running fan before it's ready to be roasted. And they roast the breast separate from the thigh and drumstick because they have different cooking times and this simple method prevents overcooking and dry chicken. I did that a few weeks ago at home and I can attest that this is true.

By now, I'm sure all the vegetarians and vegans have stopped reading this blog but here's a picture of the produce refrigerator. All the vegetables and herbs are lovingly organized. 

One amazing thing I noticed was that the kitchen was almost spic and span when we toured after dinner around 11:00pm. The kitchen staff was cleaning every pot, pan and cooking utensil and their cooking station was practically sparkling. Thomas Keller is very strict with the cleanliness and organization of his kitchens so the kitchen is cleaned every night after meal service is over.

I had serious kitchen-envy while walking through Bouchon's multi-million dollar kitchen. The All-Clad pans, giant stockpots, and rows and rows of organized spices, produce and ingredients in the various refrigerators and cooking stations were very inspiring. It was like peeking into Willy Wonka's chocolate factory. 

Bouchon

235 N. Canon Dr.
Beverly Hills, CA 90210

(310) 271-9910

One Bite to Ensenada - Ricky's Fish Tacos

Unbelievable that it took me so long to try Ricky's Fish Tacos!  Ricky Pina's Baja-style fish and shrimp tacos have been legendary in Los Angeles for several years now but for some reason, I've never been able to haul myself to Silverlake to his taco cart. Don't get me wrong; I'm willing to travel long-distances for food alone. Day-trip to San Francisco for Golden Gate Bakery's egg tarts? Ha, no one can stop me on the 5 Freeway. Drive to Buellton for steak dinner at the Hitching Post? Hop in the car and let's go! 

I guess I just needed a crazy fish taco craving to get me weaving traffic from Culver City to Silverlake on a Saturday morning.

Ricky's sort of like a jack-of-all-trades. He built his first taco cart out of a filing cabinet he had at home!  Find out more about Ricky and how he started his taco business in his recent interview with LA Weekly (Part 1, Part 2).

Place your order and Ricky will get the frying going. If you're lucky, he'll have lobster sometimes. Then grab one of the three fold-up tables he has in front of his stand and wait for deliciousness. The line can get a little long and you might have to share a table but who cares? Everyone is there for good food.

Fish Taco Heaven

Served in each warm mid-size tortilla are meaty pieces of fish, fried to crispy perfection in a light batter and topped with crunchy cabbage and fresh pico de gallo. Drizzle some of Ricky's special mayo and salsa verde or rojo. Then close your eyes and one bite will transport you to Ensenada. 

Shrimp Taco Heaven

This shrimp is serious. Good-size, plump and deveined. It's fried in the same light batter and comes with the same toppings. You've got to get a shrimp and fish taco.

Wash everything down with cups of Ricky's agua frescas and you've got a perfect start on your weekend.  

Dan and I have been to Ricky's twice in the past three weeks.  We order four shrimp and four fish tacos every time. Yes, that's a lot of food.  I admit we indulge at Ricky's but how could we resist when faced with such deliciousness on a hungry Saturday morning?! 

Ricky's Fish Tacos

1400 N. Virgil Ave., 

Los Angeles, CA 90027

*Follow Ricky on Twitter to find out when his cart is open.  He's usually open around 11:30am or Noon and he'll sell out in four or five hours. 

Via-Mar Seafood

5111 N Figueroa St
Los Angeles, CA 90042

*If you're in the Highland Park area, I also recommend Via-Mar for Baja-style fish and shrimp tacos.  One downside with Via-Mar though is their shrimp aren't deveined but they've got delicious fried and grilled fish tacos.

Homemade Chicken Pot Pie

It's cold and raining cats and dogs in LA today so I'm finally forced to tame my usual nature to be out and about. At last, I am enjoying some quiet time in my new home in Culver City (thank goodness!) and reading one of my favorite genres: cookbooks! As I'm perusing my new copy of Rose's Heavenly Cakes, I realized that I've badly neglected this blog between the holidays and moving houses.

I've got a huge backlog of delicious food to write about but I'm craving something hot and hearty, a comfort food that would warm me from head to toe with just one bite on this cold, rainy day. So, I present you chicken pot pie.

The boyfriend was craving chicken pot pie a few months ago when it was really cold. I didn't know where to go for pot pie and he loved Marie Callender's chicken pot pies. Normally, I just went to Marie's for dessert pies and I didn't have much confidence in Marie's other dining options but I kept an open mind. The verdict? If you're lazy and desperate, then Marie's pot pie will suffice; otherwise, I would not recommend it. After tasting that bland and chicken-less pot pie, I vowed to make a chicken pot pie that would wow Dan and forever wean him from Marie's pot pie.

After much Googling and scouring my cookbooks, I decided to make Ina Garten's Chicken Pot Pie because her recipe calls for a good ratio of chicken and vegetables. It's also worth making your own pie crust. Garten's shortening and butter crust was amazingly flaky and while there's some chopping and dicing work involved, the overall recipe was easy to understand and follow.

Making the filling. There's a lot of chicken and veggies in this recipe and the sauce is creamy and delicious.

I didn't have four small oven-proof bowls so I just used a one big bowl. It worked great.

It's very important to remember to cut slits on the dough to let steam out as the pie bakes.

Golden brown perfection. We ate like kings and Dan love it and swore he would never go elsewhere for pot pie again.

I love pie crust so I made one little variation to Garten's recipe and made a double pie crust. The bottom crust can be easily made by dividing the dough, rolling out one piece of the dough and lining the bottom and sides of the bowl, and then brushing the bottom with egg white wash to prevent a soggy crust. When the filling is ready, pour the filling into the pastry-lined bowl and then roll out the remaining dough to cover the top of the bowl. Pinch edges, cut slits and it's ready to go into the oven. Remember, if you want double pie crust, you'll either need to adjust your number of servings or make more dough.

Perfecting Breakfast On-the-Go

The perfect breakfast to take on-the-go from Tell Tale Preserve Co.

I stared at this for a full 5 minutes. The whole time I'm thinking what a beautiful marriage of cake, sausage and a soft-cooked egg with that perfect runny yolk and how delicious it would be if I could only reach into my screen, retrieve the cake and take a big bite. Then I spent another 5 minutes wondering how on Earth this was made. Oh, I can't wait for the Tell Tale Preserve Co. to open in San Francisco. They're slated to open this Spring but I've been following the delicious-looking things they've been making and chronicling on their blog since last Fall. They're definitely a must-visit on my next trip up North.

Beef of Tuscany at Mozza's Scuola di Pizza

My love affair with the themed dinners at Mozza's Scuola di Pizza continues.

This month is "Beef of Tuscany" on Friday nights and I am still savoring the memory of all the amazing beef courses I ate this past Friday with a fabulous group of my co-workers.

Manzo Toscano Menu

Nancy Silverton's famous foccacia bread is served at the beginning of every meal at Scuola di Pizza. They are delicious but be careful not to eat too many slices and get full before your real meal begins.

Pinzimonio

Our first course was a nice vegetable antipasto to fulfill our vegetable servings for the day before the carnivore feast begins. You can also say it assuage the guilt some of us felt for enjoying so much meat in one meal.

I don't usually like raw vegetables but this salty anchovy dressing made all the vegetables go down smooth like a spoonful of sugar.

As we ate our vegetable antipasto, a lot of use couldn't help stealing glances at the cured meat locker off to the side of the dining room, by the kitchen. It was like the salami and sausages were calling out to us.

Carne Cruda

This beef tartare paired with slices of Parmigiano-Reggiano and artichokes on top of a crispy bruschetta bread was a favorite of many at our table of 22. A tangy vinaigrette offset the richness of the cheese. I liked it but my favorites came later in the meal.

Breve Costoletta Alla Griglia

These thin-sliced short ribs (like the kalbi you'd find at Korean BBQ) had a very tangy marinade and they were best balanced with the salsa verde that came with it.

Coda Alla Vaccinara

These oxtails were amazing! For the first time, in a restaurant, I was served a whole oxtail that was braised perfectly; just the way I've always wanted it. Every savory bite of the fork-tender meat mixed with the stickiness of the bits of soft cartilage from the joints of the tail bones confirmed my conviction that a lot of Americans are missing out on this delicious and underutilized part of the cow.

The oxtails had a lot of meat and being able to tear chunks of it off the a whole tail was a satisfaction that's rarely fulfilled for me unless I cook it myself. I don't really care for dishes with deboned, shredded oxtail. It's too "clean" and the shredded meat is often dry. I miss the cartilage which I think enhances the flavor and keeps the meat moist.

The carnage of tail bones on my plate.

I think I ate more oxtail than anyone at the table. I was not shy about breaking the tail at the joints and giving each piece my individual attention. I really wish more restaurants would serve oxtail and do it justice. Please, no more dry shredded oxtail tapas or lame oxtail soup that only has a sliver of oxtail meat in it.

Bistecca Fiorentina

These three amazing hunks of Porterhouse greeted us as we arrived at the dinner. Each steak was about as thick as the width of three fingers. They were already cooked and just resting until it was time to be served. My anticipation was very high.

Steak Monuments? Steaks of Liberty?

Our final course deserves the utmost respect and admiration from all carnivores.

I think this might be the best steak I've ever eaten, beating my favorite ribeye at The Hitching Post in Buellton and definitely beating all the $50 steaks I've ever paid for from LA to NYC. Every component was perfect. It was a juicy medium-rare. The meat was melt-in-your-mouth tender with well-marbled fat. Most importantly, the meat was seasoned thoroughly with a coarse salt and porcini rub the previous day so the flavors from the high quality beef and the seasoning was just bursting in every bite. Our chef, Chad Colby, said salting the steak the previous day is actually okay and it won't dry the meat out. He said salt early and salt often for great flavor. I was always told that salting too early would dry out the steak but I'll give this a try at home soon.

Riso Gelato

Like the Heritage Pork dinner previously, everyone was bursting at the seams by the end of the last savory course but not surprisingly, everyone had a special dessert pocket. I love this creamy rice gelato. I'm seriously wishing they serve this regularly at the Mozza Restaurants and also package it for Mozza2Go. Better yet, they should have local grocery stores carry it so we can all enjoy this anytime.

Torta Di Polenta

This moist polenta cake was topped with roasted hazelnuts and slivers of almonds. When I read polenta, my mind immediately jumped to yellow corn and I was dubious to this dessert's delicious meter but I should not have doubted Mozza. Their pastry chef did a fantastic job with this cake and luckily, this one is sold at Mozza2Go.

This was another fantastic meal at the Mozza restaurants. I can't make it to Italy this year so having this little bit of Italy brought to me is the next best thing. I can't wait to go again next month when they're featuring the "Best of 2010."

By the way, this is actually my third themed dinner at Scuola di Pizza. I had the Heritage Pork dinner first, and then two weeks ago, another group of co-workers invited me to join their Veneto-themed dinner. (I have some lovely co-workers.) I stupidly forgot my camera at that dinner and the pictures from my phone were very dark. I loved the huge plates of prosciutto, giant prawn calamari, sea urchin risotto and the braised beef tongue at that Veneto dinner. The Veneto dinner also featured the Riso Gelato and Torta di Polenta so I was very happy to see it again at this Tuscany meal.

However, of the three themed dinners I've tried so far, the Heritage Pork is still my top favorite (every course of that dinner was a winner for me). This "Beef of Tuscany" was very close to being the top favorite on the strength of the oxtail and porterhouse steak but I didn't really love the kalbi short rib. If you're looking for an amazing meal, check out the Scuola di Pizza's calendar and book your seats before the dinners are sold out.

Scuola di Pizza

6610 Melrose Ave.

Los Angeles, CA 90038

(323) 297-1130

**Tip: A lot of people are confused by how many Mozza restaurants there are on the corner of Melrose Ave. and Highland Ave. Sitting on Highland Ave. is Pizzeria Mozza which is where the valet for all the Mozza restaurants are. Osteria Mozza is right on the corner of Melrose and Highland. Mozza2Go is next to Osteria Mozza, on Melrose Ave. Scuola di Pizza is a small, private space for cooking classes, tastings and themed dinners and the entrance is hidden inside of Mozza2Go. Cool?

Portland's Best Restaurants: Pok Pok, Ha VL, Screen Door and Laurelhurst Market

If you love food, do yourself a favor and plan a food vacation to Portland. I've heard over the last few years that this rainy city of Oregon has become the hub for good food that can satisfy both your yearning for comfort food and creative cuisine. It's also a city for readers, artists, DIY-ers and musicians so what's not to like?

I spent a week on a food tour in May this year and here's my long overdue post (motivated by a friend who is heading to Portland in a few days). I ate at a lot of places while in Portland and some were so fantastic, I had to break my travel rule and go more than once; I did not regret it and I hope you will like the few places I'm highlighting here.

I want to give a special shout out to my friend Charlie who lives in Portland and was my partner-in-crime on this food tour and taught me how to take better food photographs. He's an awesome photographer (check out his shots for the LA Derby Dolls) and I was very lucky to have him take some of my photographs too on this trip.

My favorite restaurant in Portland is Pok Pok hands down. Pok Pok serves food popular in the restaurants, streets and homes of Southeast Asia though Thai and Vietnamese cuisine seems to be the main influence. Pok Pok was so good, I ate there three times and it made me want to travel to SE Asia even more. The restaurant also operates the Whisky Soda Lounge diagonally across the street; it's a wonderful place to enjoy Pok Pok appetizers and small plates with whiskey, a beer or one of their creative cocktails while you wait for your table at Pok Pok.

Muu Paa Kham Waan

I loved that Pok Pok had game meat on the menu. This boar collar appetizer was a little chewy and as I chewed, the strong marinade of garlic, coriander, pepper, soy and chili permeated my tongue and paired well with my beer. That's what I love about Pok Pok; they're not afraid of strong flavors and the food has an array of flavors and depth.

Ike's Vietnamese Fish Sauce Wings

Fried fresh, natural chicken wings with a caramelized garlicky fish sauce marinade. This is a home recipe from one of Pok Pok's cooks. I'll take these over buffalo wings any day!

Khao Soi Kai

You won't find a bland pad thai at Pok Pok. This Thai curry noodle soup hits your nose with the smell of curry heaven but it's not super spicy and the chicken just falls off the bone. Pok Pok and a lot of Portland restaurants uses fresh, natural chicken (aka no hormones, antibiotics). I ordered this twice in my three visits.

Cha Ca La Vong

This is a refreshing dish perfect for a warm Summer day. Pieces of lightly fried catfish with tumeric, scallions, mint and peanuts served over a bed of rice vermicelli noodles with mam nem, a Vietnamese anchovy sauce. But seriously, I don't need a Summer day to eat this. One Cha Ca La Vong please. Pok Pok was my last meal before I left Portland and I made sure that I ordered this again.

Kai Yaang

Most of us know this dish on Thai menus as Thai BBQ chicken but this game hen is anything but the dry, bland chicken you'll find in a lot of Thai restaurants on the Westside. The meat on this is moist and gives off hints of lemongrass and garlic. The chili sweet and sour dipping sauce and sticky rice that goes with the chicken is perfect.

Kuung Op Wun Sen

Mmmm. Giant wild-caught prawns cooked in a clay pot with pork belly, whiskey and thin rice "thread" noodles. The whisky and soy marinade seeps into all the ingredients in the pot as it's cooked over charcoal, almost like it has a caramelizing effect. Again, ate this twice.

Sii Khrong Muu Yaang

Baby back ribs from Carlton Farms. I would have liked the whisky honey sauce to be stronger but the ribs were meaty and yummy anyway.

This was the only dish I didn't write down the name of. It was a delicious beef clay pot stew with sauce that went perfectly with rice.

Mango Sticky Rice

Warm, moist sticky rice topped with ripe mangoes and a warm, sweet coconut syrup. This dessert was so good, I ate the whole thing. Charlie had to order his own. Hehe.

My favorite "hole-in-the-wall and you'll miss it if you blink" spot in Portland is Ha VL, a Vietnamese sandwich banh mi shop that only sells one featured noodle soup a day. Charlie had read that Pok Pok's owner/chef, Andy Ricker, loves eating breakfast at Ha VL every morning because it's one of the very few authentic noodle shops in Portland. Since we both love noodle soup and Pok Pok so much, we had to make the pilgrimage. Ha VL's noodle soups is like food art; they look, smell and taste delicious and all for $7.50 a bowl. You can really tell the owners put a lot of effort and good ingredients (i.e. using natural chicken) into the noodle soup and foodies of Portland appreciate it because Ha VL often sells out before closing. Like Pok Pok, this was the only place I ate at three times during my week in Portland and fueled my fire to travel to SE Asia. I'm super jealous that Charlie lives within five minutes of Ha VL. (Oh, and we ran into Ricker all three times. He was cool and I thanked him for running such a great restaurant.)

Pnompenh Noodle Soup (Hu Tieu Nam Vang)

A slow-simmered pork broth with shrimp, pork liver, sliced roast pork, fishballs and squid. Love - Love - Love. Unlike Japanese pork broths that often add extra pork fat for flavor, this soup was clear, not oily and still bursting with flavor and depth. And I loved all the different ingredients with the al dente rice noodles.

Shrimpcake Noodle Soup (Bun Rieu)

Again, the delicious pork broth with ground pork meatballs, shrimpcake, sliced pork and tomatoes. My words are not doing justice to how good this noodle soup was.

Peppery Pork Meatball Noodle Soup (Bun Moc Hanoi)

Pepper-marinated pork meatballs and slices of pork in pork broth. The name says it all. Simple and satisfying.

Spicy Beef Noodle Soup (Bun Bo Hue)

This was our lucky day. It was Saturday and it turns out that on weekends, Ha VL serves two different noodle soups. Charlie and I ordered different soups but no doubt, knowing that I was leaving Portland soon, I contemplated ordering both noodles just for myself. My stomach forced me to exercise self-restraint.

Favorite neighborhood restaurant in Portland goes to Screen Door, a restaurant that specializes in Southern comfort food and showcases a lot of local and organic food. It's low-key and has a great bar for people-watching. We scored a table that faced the open-kitchen so I got to see all the action and salivate over every dish that came out of the kitchen. By the way, everyone who worked in the kitchen looked like rock stars or hipsters. That seems to be a trend in Portland.

Pan-fried Scallops

This was the special appetizer of the day. Fresh scallops. I had to order it and I was not disappointed. Sweet and cooked to bouncy perfection with crispy edges.

Lowcountry Shrimp n' Grits.

I've only had grits once before and it was not a good experience. But this appetizer from Screen Door totally changed my mind. The grits were smooth and creamy with garlic butter and shaved parmesan and I was surprised that it went so well with the shrimp. I almost licked the plate.

Steak topped with Fried Oysters

Oh my god! This was their special of the night and I couldn't believe the steak was amazing for only $19.95. The steak comes from cows raised nearby and the juiciness and meaty sweetness of this steak is hard to find even at some of the top steakhouses in Los Angeles. And those two fried oysters was the cherry on the top of a perfect meal.

Crispy Fried Buttermilk Chicken

Charlie ordered this and I couldn't help stealing bites from him. The chicken just taste so darn good in Portland. I really appreciate their wide use local, naturally raised chickens; you can really taste the difference in the meat texture and the meat juices. The chicken alone was so good, I didn't think it needed the ham gravy and mash potatoes that came with it.

Los Angeles desperately needs more butcher shop and restaurant hybrids like Laurelhurst Market, which features all natural, hormone/antibiotic-free meats. This is the foodlover and cook's dream shop that I wish I had near me. (The newly opened Salt's Cure in WeHo might be the answer but it's too far from me and I've yet to have time to check it out). As you enter Laurelhurst, you're greeted by their butcher shop's meat glass counter chock full of goodies like head cheese, whole rabbits, duck fat, bacon, sausages and more. You can order different cuts of meat to take home and cook (I got some short ribs). To the left of the restaurant, is a casual dining room with just the right blend of decor to make you feel like you're in a nice bistro. The wait can get long at Laurelhurst but luckily, they have a cozy bar.

I love this chalkboard hanging in the Laurelhurst dining room. I really wanted to steal it and take it home with me.

Steak Tartare

I love steak tartare but I only order it when I trust the source/restaurant and Laurelhurst fit the bill.

Bacon Deviled Eggs

Bacon and eggs - two of my favorite foods. Enough said.

Wedge Salad

The lettuce in the salad tasted like it came straight from a garden. It had a wonderful blue cheese dressing and came topped with bacon, fried shallots and some herbs. Charlie ordered a salad because we were feeling guilty for not quite fulfilling our vegetable serving of the day but of course, it had to come topped with bacon. This is why I love eating with Charlie.

Grilled Creekstone Farms Ribeye

This didn't really need the blue cheese topping and onion rings. The steak was huge, tender and delicious. Best of all? Only $33. Again, hard to find that quality in LA.

Housemade Smores with a Whiskey Shot

Best Smores Ever! And paired with whisky? Brilliant.

Portland is a great city to eat, drink (breweries abound) and be merry in. Plus, the city has Powell's Books (I spent about almost a whole day in there, lost in cooking, literature, true crime and sci-fi), proximity to the beautiful Oregon coast and Seattle, another great food city, and tons of parks and trails to hike and bike. The city is liberal and friendly to folks like me who love to read, eat delicious food, drink good beer, cook with fresh ingredients and live in a community that enjoys its art, music and film.

I can't wait to go to Portland again and I foresee many future visits even if it's just for a long weekend. If it weren't for the rainy weather, I'd be planning my move up there.

Pok Pok

3226 SE Division Street
Portland, OR 97202
(503) 232-1387

Whiskey Soda Lounge

3131 SE Division Street
Portland, OR 97202
(503) 232-0102

Ha VL

Wing Ming Market Center

2738 SE 82nd Ave # 103
Portland, OR 97266-1577
(503) 772-0103

Screen Door

2337 East Burnside St.

Portland, OR 97214-1655

(503) 542-0880

Laurelhurst Market

3155 E. Burnside St.
Portland, OR 97214

Restaurant - (503) 206-3097

Butcher Shop - (503) 206 -3099