HOR MAK talay (Seafood Curry seafood cooked in Thai curry custard with kaffir lime leaves, lemongrass, Thai eggplants and basil leaves; served in a cabbage leaf bowl.
Who's sitting next to you: Single diners with books and girlfriends meeting for a drink.
Drink deals include stylish fonts for logo design 6 wines from France, Portugal and Spain, four Northwest beers on draft for 4-5, and 7 specialty cocktails for.If you try hard enough, you can imagine the broad windows opening up on the wilds of Bora Bora and not carla morrison aprendiendo a aprender rar the traffic of Northwest Glisan and 12th.Happy hour : 4-6.m., 10-close daily.How many Kiehl's, MAC and Lush bags can one person carry?Satay (Meat Skewers your choice of protein on skewers marinated in yellow curry powder, served with peanut sauce and a fresh cucumber salad with sweet chili sauce.The Italian-French kitchen does a nice job with simple, tomato-and-basil topped pizzas (7 fried calamari and lemon slices with remoulade (6 and serves a bone-in duck leg confit with sweet stone fruit chutney that's way better than it needs.(The other half dozen are too popular to get pulled.) Don't leave without trying chef - and current "Top Chef" contestant - Gregory Gourdet's pan-Asian small plates.
Who's sitting next to you: A group of 20-something women gushing over a dessert with corn gelato; we took note and ordered our own (it was good).
On weekdays, it draws lots of shoppers looking for a break between stops at nearby cosmetic shops and clothing boutiques.
On warm days, the accordion-glass windows open up, offering unencumbered views of busy foot traffic along the avenue.Sellwood: 6200 SE Milwaukie Ave.Who says bow ties are out of style?Grant Butler, bAR mingo, little Italy 811.W.Jen Stevenson departure It's a trip 525.W.Nowhere else in town will you see as much grooming and perfuming in one place.THE bent brick, low-key bites 1639.W.The happy hour drinks are bright, citrus-forward classics: bees' knees, rum daisy, a bramble with a hint of summer blackberry.While sipping sake or a kaffir lime-infused cocktail from a perch at the counter, you watch chefs slice avocados as thin as paper, and apply dollops of sauces, quail egg yolks and colorful fish roe to sushi rolls with the precision of surgeons.