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10
ENTREE
THURSDAY, JUNE 6, 2013
Portland Tribune
Bacon-wrapped octopus
at Sauvage
Gone in two bites, these
baby octopi are tender
and springy, and each is
wrapped in a thin sheath
of bacon for a little terres-
trial salt and fat. They’re served with sorrel
leaves for a dryly sour edge, and flanked
with pools of savory pepper-tinged romes-
co and cool, subtle pine nut ranch.
SAUVAGE
5 to 10 p.m. Tuesday-Saturday, 5 to 11 p.m.
Friday-Saturday, closed Sunday-Monday,
527 S.E. Ash St., Suite 102 (enter on South-
east Sixth Ave.), 971-258-5829, sauvagepdx.
com
Oysters
at the Parish
The Parish specializes in
southern standards like
gumbo and jambalaya, but
whatever you get, start
with some raw oysters. A
fresh selection, listed on a chalkboard,
comes from Oregon, Washington and the
East Coast. Sweet or creamy or briny, they
arrive with their rough, ugly shells nestled
in ice and they disappear with unsettling
rapidity.
THE PARISH
10 a.m. to 10 p.m. Sunday, 11 a.m. to 10 p.m.
Monday-Thursday, 11 a.m. to midnight Fri-
day, 10 a.m. to midnight Saturday, 231 N.W.
11th Ave., 503-227-2421, theparishpdx.com
RingSide Fish House
838 SW Park Ave. 503-227-3900
www.RingSideFishHouse.com
It has been said that “nature writes
the menu” and this adage guides our
culinary path from the seasons of fresh
fish to the harvest of local produce. We
are fortunate to be close to the ocean and walking
distance to premier farmer’s markets. RingSide Fish
House guests will find a contemporary Northwest
fish house with a modern accent. RingSide Fish
House achieves to be to fresh seafood what
RingSide Steakhouse has become to legendary
steaks. The menu includes local Oysters, Dunge-
ness Crab, King Salmon, Alaskan Halibut, day boat
Sea Scallops and more depending on seasonal
availability. For those feeling more landlocked, the
menu includes pasta, chicken and steaks at dinner.
The lunch menu includes the same fresh seafood
as well as sandwiches, soups and salads.
RingSide Steakhouse – Eastside
14021 NE Glisan 503-255-0750
www.RingSideSteakhouse.com
Since 1979, RingSide Eastside has
been offering guests the best steaks in
town, providing impeccable service with
an unmatched wine list with continuous
family ownership, RingSide is Portland’s favorite
Steakhouse! The Eastside restaurant features
great steaks and a wide range of entree options
in a more relaxed country club-like atmosphere.
Start with RingSide’s world famous onion rings; a
recipe that is a closely held family secret. Select a
steak from a menu offering USDA Prime & Certified
Angus Beef NW Natural beef. Choose a wine the
list of more than 700 labels. Relax with a house-
made dessert.
RingSide Steakhouse – Uptown
2165 W Burnside 503-223-1513
www.RingSideSteakhouse.com
RingSide Steakhouse has been recog-
nized for having Portland’s Best Steaks
since 1944; almost seven decades with
the same family ownership. RingSide
resonates tradition set in a one-of-a-kind brick
building in the Nob Hill section of Uptown Portland,
giving this venerable landmark has its own civic
identity. With its long-time and well earned reputa-
tion, serving the best steaks in town since 1944,
complemented with RingSide’s legendary onion
rings that James Beard once claimed were ”the
best I’ve ever had.” Loyal diners and concierge
staff offer this advice “if you want the best steak
in Portland, go to the RingSide!” Guests will enjoy
the best steaks in town, impeccable service and an
unmatched wine list.
Red Star Tavern & Roast House
503 SW Alder 503-222-0005
www.redstartavern.com
www.facebook.com/redstartavern
Red Star Tavern’s Chef Kyle Rourke has
comfort food down pat, with a menu
that’s modern but full of comforting
touches such as Smoked Wagyu Brisket
($25) or Pan Roasted Halibut ($30). When it
comes to date night, check out his “For Two” menu
consisting of items coming straight from the Wood
Grill and Rotisserie such as a Whole Roasted Duck
or 24 oz. Porterhouse – perfect for sharing.
Let’s
eat out:
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Sauvage