Slabtown…
So… I have recently reopened my love of a pub/bar here in
Northwest Portland. Slabtown (http://www.slabtownbar.net/)
a great place to chill, hang, AND EAT! I used to frequent Slabtown when I first
moved to Portland there were always good shows throughout the week, and they
have pin ball. The two things I love on a weekday. It was never really the
friendliest place but they had the things I liked. Somewhere around 3 years ago
I had an awful experience there with an unruly bar tender, so I never went
back.
Fast forward two years. A good friend of mine bought
Slabtown and has since turned it back into the local hangout I really craved
back when. I want to clarify right out of the gates; I don’t go to bars on a
regular basis, mostly because the food in general is lacking love, and the
atmosphere is not conducive to my life style. So it really takes a lot for a
bar to get my attention.
Since my friend took over Slabtown the bar has gone back
into a direction of great times. Since it’s re-opening I have been back to
Slabtown on a number of occasions, I mean com'on, how can I pass up a great
rock show, giant monster wresting, a punk show, Dave’s birthday smash, and of
course Bay Area playoff baseball.
There are two main rooms at Slabtown, the main bar room with
a great stage and booth seating situated right along the street perfect for
alfresco bar diving, and the second room, a back alcove lined with booths for
private meetings, and two couches for viewing of a big screen TV. Oh don’t
forget the wide selection of vintage arcade games and VHS library. Yes I said
VHS library, for those of you from my generation you know how cool this is.
So onward to the actual experience of being at Slabtown; it
was Tuesday and the Giants and A’s were in the midst of must win games for the
division series. My friend we’ll call him “Dave” is a great baseball fan and
his ability to talk about the subtleties of the game makes for a great
experience in itself. I had sent “Dave” a text earlier in the day to find out
where he would be watching the games, his response “Slabtown of course.” I may
be forgetting the actual context, but you get the jest of it. So we met at
Slabtown.
“Dave” had already secured us a spot in the backroom on the
couches with the big screen TV set to the game. I plopped myself down and dove
in. The bar tender a handsome man we’ll call him “Doug” came back to check in
with us and see if we were in need of anything. I knew that a new Chef had
recently taken over in the kitchen, providing a great menu of Lebanese
favorites; Fatoush Salad, Falafel, Pita (homemade), and a Vegan Gyro. Oh and of
course Double Blanched French Fries. This guy is doing it right. “Doug”
recommended that I get the Falafel Sandwich and fries, on his suggestion I
choose the afore mentioned. “Doug” also
knowing of my culinary prowess let me know I have to try the “Vegan” gyro fixing’s.
As I patiently awaited my meal “Dave” and I watched the A’s vs. Tigers. The
last time the A’s faced the Tigers in the playoffs I was at the Oakland Coliseum
enjoying firsthand the magic that is; October Baseball. The A’s won that series
on their way to a tuff ALCS loss.
Just as I had finished telling my story, “Doug” re-entered
with sandwich and fries in hand. I
couldn’t stop staring at it…The sandwich was gorgeous. The first part that
caught my eye were the beet pickled turnips that stood precariously out of the
top, surrounded by a bed of shredded cabbage, enclosed in a soft warm pita.
Alongside my sandwich are the perfectly golden brown fries; now I may be a fine
chef, but that does not mean I don’t love me some good fries. Oh baby, is all I
can think as I dig into this masterpiece. All the components have obviously
been carefully selected and created with the utmost love for food. I pick up
the two handed beauty to take my first bite, all the bright flavors stand up
and yell in mouth; “YEAH BOY!!!!” no joke this Falafel is great. Crispy,
tender, herbaceous, and bright, pickled turnips bring this bad boy together in
a radiant symbiosis of salt, vinegar, and texture. After a few delectable bites
of the sandwich I move onto my fries; love at first bite, golden, crispy,
tender, salty, oh baby this Chef is after my heart.
It’s important to remember that you do not have to be a
Michelin Stared Chef to produce great food. Many times these great dishes are
hidden away in the most unlikely of places.
“Doug” came back to check in and asks; “How was the
sandwich?” I cannot describe to him in
words so I simply grin and nod in an intentionally slow and seductive balance.
He knows that’s a good sign, and he knows I have been satisfied; you see,
“Doug” is also a baseball guy and he understands the body language.
The A’s went on to win the game, and “Dave” and I wound up with a pretty damn good conversation
about what theme restaurant will work best in Portland; I’ll say this, when it
happens you’ll know.
So, open your mind and mouth, and swing by Slabtown. Tell
them that Andrew sent you. And most importantly; never judge a book by its
cover. All the best and happy cooking.
These tart treats are a delicious snack and a blast to pick, as you have to
reach through the thick vines to find the fruit of this terrific plant. After
we have our fill of ground cherries we move onto the largest of Red Truck’s
fields. Here we discover many varieties of potato as well as a bountiful
selection of Basil. Jason has put forth an outstanding effort to grow these
different types of basil. If you’ve bought local basil at New Seasons stores
you’ve probably enjoyed Red Trucks basil. There is your typical Genovese Basil,
Opal Basil, Thai Basil, Lemon Basil, Cinnamon Basil, and Purple Ruffle Basil.
The variety that Red Truck offers is spectacular not only in flavor but color.
As we meander through the basil we begin the 90 degree turn back towards Red
Truck’s newest hoop house, here we are introduced to Amber, Jason’s wife who
also besides a regular full time job delves deep into the joy of creating some
of the best produce in our area. Amber has been picking ripe Heirloom Tomatoes
and offers up some of the bounty she has recently harvested. As we reach the
hoop house we notice a colorful to say the least row of peppers. “There are so
many!” One of my guests exclaims. Much like Me Jason is a total chili head. His
selection of peppers ranges from super-hot to mild frying peppers. Including my
personal favorite, the Bulgarian Carrot Pepper. (
