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14
ENTREE
THURSDAY, JUNE 6, 2013
Portland Tribune
Ox
With its medieval-look-
ing cranks and gears and
its showers of flying
sparks, the grill at Ox
looks ready to forge iron,
but it produces much more delicate fare.
Hunks of meat emerge smoky and pri-
mal, but cooked to a fine-tuned medium-
rare, and even seafood and vegetables es-
cape scorching.
OX
5 to 10 p.m. Tuesday-Sunday, closed Mon-
day, 2225 N.E. Martin Luther King Jr.
Blvd., 503-284-3366, oxpdx.com
Cibo
A colorful pattern of
swirling flames and a py-
romaniac gargoyle deco-
rate the domed surface
of Cibo’s wood-burning
pizza oven. The Ligurian import can blis-
ter a pizza crust to perfection, but render
octopus tender enough for a delicate sal-
ad.
CIBO
5 to 10 p.m. Monday-Saturday, closed Sun-
day, 3539 S.E. Division St., 503-719-
5377, cibopdx.com
Levant
Hearth-roasted lamb is
a traditional delicacy for
a large, sunny swath of
the globe. Levant pays
homage to the food of
the Middle East with mint and lemon,
chickpeas and flatbread, and a bright fire
burning in a hefty brick fireplace. It’s not
just there to look cozy — it’s a crucial
tool for the kitchen’s innovative take on
an ancient cuisine.
LEVANT
5 to 10 p.m. Tuesday-Saturday, closed Sun-
day-Monday, 2448 E. Burnside St., 503-
954-2322, levantpdx.com
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