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Let’s Eat—Downtown Portland: Departure, Mucca, Andina, Irving St. + Imperial

Portland is known as a food lover’s paradise and for good reason. The Rose City has something for every palate and budget from food trucks to fine dining. Every time we visit, and it’s pretty regularly, the big decision is always where to eat next.

It’s hard to beat the views and ambiance at Departure Lounge on the rooftop at the Nines Hotel.

If the weather is nice and the skies are clear, begin your evening at Departure Restaurant + Lounge on the rooftop at The Nines Hotel. There are splendid views—some of the best in Portland, by our reckoning– to accompany your beverage of choice.

Head upstairs for beautiful views, a lively happy hour and tasty Asian-fusion cuisine.

There are appetizers to order and you can take a peek at their rooftop herb garden. The rooftop is hugely popular so go early or be prepared to stand. Seating is limited but no one seems to mind. Happy Hour takes place every day from 4-6 p.m.

Cheers!

If you’re looking for dinner, as well as drinks, inside Departure you’ll find an Asian- fusion restaurant with good food and attentive service. The menu features a fine assortment of sushi, salads, dim sum, kushiyaki dishes, wok fired items, and chef’s suggestions. They offer lots of small dishes good for sharing, which is what we did. There’s plenty of seafood to choose from, like the wildly popular poke, as well as meat and vegetarian selections.

Order dinner at tables or the bar inside Departure Restaurant + Lounge.

There are plenty of sushi options from traditional to vegetarian rolls available.

The wings in a sweet chili glaze were tasty, as was the steamed short rib bun and the pork shumai. The chili prawns were a little salty and we thought could have used more heat, but flavorful, nonetheless. Crispy Striped Bass was a highlight, served with mango, cashews and a chili lime sauce.

Chicken wings were crispy and delicious.

Chili prawns were perfect for sharing.

Departure Restaurant + Lounge has an interesting wine list with plenty of wines that have been selected to pair perfectly with the food. They also offer a full compliment of cocktails, as well as spirits, beer, saki, teas and interesting sounding “no proof” libations. Knowledgeable staff are happy to help with decision making.

The wine list has lots of fun choices that complement the menu nicely.

Mind your step– you may well feel like you’re aboard an aircraft, especially walking down the long hallway towards the restrooms.

For views, atmosphere, beverages and a bite to eat, it’s hard to beat Departure.

Prepare for a delightful dining experience at Mucca.

If you’re in the mood for delicious Italian cuisine prepared with care and graciously served in a charming, intimate setting, try Mucca.

Enjoy a taste of Italy with a Sicilian flair in Downtown Portland.

The prosciutto and burrata is a great starter and easy to share, as is the insalata barbabietole (beet salad) with ricotta and hazelnuts. Try the excellent scallops with Parmesan fondue, if you’re looking for something richer.

A generous portion of creamy burrata is hiding inside this delicious nest of prosciutto.

The pastas are all terrific (we’ve tried just about every one here), especially the tortelli ai funghi—a beautiful dish of fresh pasta stuffed with mushrooms and ricotta, and topped with asparagus in a light and lovely cream sauce.

The tortelli with mushrooms is a personal favorite at Mucca.

The papparadelle with boar ragu is a hearty dish, full of flavor and reminds us of Tuscany. For an interesting take on risotto, try Mucca’s preparation with elk sausage.

This braised rabbit ragu with olives and pine nuts is typically served with a red beet tagliatelle. Here, we substituted pici pasta for the tagliatelle.

Elk sausage makes Mucca’s risotto delightfully different.

If you have a big appetite, opt for the pork shoulder, which is slow cooked, and falling off the bone. It’s served with creamy polenta. The daily fish special is always a winner, too.

Mucca’s wine list features producers from across Italy from Tuscany to Sicily.

Enjoy a digestivo after your meal. Mucca has many excellent ones to choose from.

With the exception of some French sparklers, the wine list is all Italian, from regions throughout the country from Piemonte to Sardinia. Knowledgeable servers are happy to help with your selections. In our experience, Mucca never disappoints.

Marvelous Andean cuisine awaits at Andina.

If you have a taste for amazing Peruvian cuisine try Andina. You’ll find South American cooking in both traditional and contemporary, or NovoAndean (as they call it here), style at this big, bustling eatery.

We always say “yes, please” to the empanadas at Andina. Both the beef and vegetable versions are terrific.

Empanadas are just one of Andina’s “don’t miss” tapas dishes. Several superb preparations of scallops, shrimp, and other seafood, vegetable dishes, soups and stews, plus cerviches make up the extensive list. There are so many great sounding options it can be overwhelming to choose.

Pimento Piquillo Relleno, stuffed with quinoa, cheese and Serrano ham, makes a very tasty starter.

A classic Tortilla de Papa brings potatoes to a new level.

The tapas are meant to share so be sure to bring friends. That also gives you the chance to try more of their tasty dishes. There have been times when we have selected so many tapas; we could barely eat our entrees, which we would also recommend sharing.

Crunchy, crispy Chicharrones de Langostinos are perfect for sharing.

Among Andina’s entrees, we recommend the lamb shank, which is perfectly prepared and served with traditional accompaniments. It’s a very large portion. The fish dishes are also very good, especially the tuna, which is served with red lentils and a gooseberry sauce. There are numerous vegetarian, vegan and gluten-free options here, too.

Quinoa turns up in a number of dishes, including this delightful presentation of Quinoa con Verduras.

Though walk- ins are welcome to dine downstairs or in the busy bar area on a space available basis, if you want a guaranteed table, it’s essential to reserve. You’ll be glad you did.

Another award-winning downtown dinner spot to try.

Named one of Portland’s 2016 Best Restaurants by The Oregonian, Irving Street Kitchen is right down the street from Andina in the Pearl District. Irving Street is going for an “elegant casual” vibe and it seemed to be very of the moment on the Saturday night we dined there.

Everyone seemed to be having a great time at Irving Street Kitchen.

They have a terrific “wines on tap program” so you can sample a bunch of local wines you might not have heard of—we hadn’t– without breaking the bank. There were four whites, six reds and a rose on tap, all from Oregon and Washington, when we visited. In addition to the wines and beers on tap, there are craft cocktails and a nice wine list with lots of choices from the Pacific Northwest.

Sample a few selections from the “on tap” wine program featuring wines from independent producers in Oregon and Washington.

Irving Street has heartier starters like the charcuterie or cheese selections, Manila clams, and meatballs, for example, but we began with salads, which were fresh and crisp. We had the baby lettuces and the Bibb wedge—classics, updated with additions like wildflower Riesling dressing and candied bacon with pecan nibs, respectively.

Decisions, decisions, decisions.

We started with several crisp salads, including the Bibb Wedge shown here.

The double pork chop was superb and enormous, as was the buttermilk fried chicken. Both were extremely satisfying and big enough to share. The carrot butter poached halibut sounded awfully tempting but we went for the salmon this time and weren’t disappointed.

The succulent double pork chop was redolent with a smoky flavor throughout.

Crispy buttermilk fried chicken was a winner.

A peek inside Irving Street’s kitchen.

Irving Street Kitchen is hip and happening so definitely book in. Get one of their curtained booths if you can, or stake out a seat at the buzzy bar. Irving Street Kitchen also serves brunch on weekends and has a Happy Hour.

Another downtown favorite is Chef/Owner Vitaly Paley’s Imperial. This casual and always crowded restaurant has been one of our Portland “go tos” for years.

The award-winning Imperial is popular for good reason.

Though former Top Chef finalist Doug Adams is no longer in the kitchen, his signature fried chicken is still on the menu, served with house-made hot sauce and honey. (Update–Doug’s back in the kitchen in his own place called Bullard’s. Definitely go there and have the Texas chicken. Go hungry- portions are generous!)

The signature fried chicken is a standout!

Though we don’t love paying for bread and butter, the Parker House rolls with Jacobsen Sea Salt are always on our table at Imperial, along with a big basket of their terrific fries.

Imperial’s fries are irresistible. Maybe it’s their “secret sauce.”

The sunflower seed brittle on the kale and vegetable salad makes that one special. The duck meatballs are a terrific starter, too.

Sunflower seed brittle gives this kale salad a satisfying crunch.

The duck meatballs deliver big on taste.

Some of the other “don’t miss” dishes are the barrel planked pork secretto, roasted half chicken, any fish done la plancha-style, and the fried rabbit with bacon, though we haven’t seen that dish on the menu lately.

Perfectly prepared Planked Pork Secretto from Tails & Trotters, is served with a fantastic Romesco sauce.

The grilled halibut is simply delicious.

The wine list features plenty of French selections but Oregon, Washington, and California wines are also well represented. Italian wines, along with craft cocktails, reserve, draft, and bottled beers, and ciders are all on offer.

There are always new and interesting wines to try on Imperial’s list.

Though we missed seeing a few of the friendly faces that always made dining at Imperial a bit more special, we still had a wonderful dinner on our most recent visit. Imperial serves breakfast, lunch and dinner. Try their Happy Hour, too– the food is terrific and the prices are a real deal.

These are a few of our downtown favorites in Portland. We’ll be back with more dining recommendations in another post. In the meantime, let us know about your Portland picks!

PDX Hits and Misses: Muscadine, Nonna, and Din Din

Portland has become one of our favorite food cities and we’ve been fortunate to visit frequently over the last few years. There are so many terrific restaurants–we have to force ourselves to branch out from our favorites and give other places a try. That was our goal on our most recent excursion to the Rose City.

Try Muscadine for delicious Southern cooking.

Muscadine

Southern food is enormously popular in Portland, especially when it is as well prepared as it is at Muscadine muscadine. We stopped by for lunch a scant 30 minutes before closing, yet were warmly welcomed. It was a beautiful, sunny day so we opted for one of the picnic benches outside the casual restaurant.

Choose one of Muscadine’s outdoor tables on a sunny day but get there early for the fried chicken!

Sadly, the fried chicken, which we had been anticipating hungrily, was sold out. We had been warned that that could happen to late arrivals. Never the less, there were ample appealing choices on the menu and the four of us settled on several portions of catfish, the salmon croquettes and the BBQ cup.

Muscadine’s tasty BBQ Cup…

The BBQ cup turned out to be a nice big biscuit filled with tender pulled pork in a tasty BBQ sauce topped with cheese and baked in the oven. So delicious, I soon forgot about the chicken.

…delicious, tender pulled pork in a fluffy biscuit.

The catfish had a crunchy, crispy crust and was moist and tender on the inside. It was served with a “come back” sauce much like a traditional home made tartar sauce with a kick—a perfect foil for the fish. The salmon croquettes were flavorful and included two ample croquettes

Crispy catfish, fried okra and crunchy cornbread.

The mains came with three side dishes and there were fourteen to choose from. The sides could also be ordered separately for $4 each. We sampled several–perfect corn bread; fried potatoes; tasty, crispy fried okra (I’m not usually a fan of okra but this was really good); a sweet and sour coleslaw—different but flavorful; extra crispy bacon; braised local squash; grits; and biscuits with excellent preserves and butter. The preserves were great with the cornbread, too, and our server was happy to bring more.

Salmon croquettes, grits, squash and fried okra.

Service was attentive and gracious and though we probably overstayed our welcome, were never rushed– in fact our waitress kept our coffee cups filled right up to the time when we finally pushed ourselves away from the table. We’ll be back for sure.

Nonna

DOC’s casual sister restaurant Nonna.

We were excited to try this casual offering from the popular and well-regarded DOC next door. Nonna nonnapdx has a casual vibe with a large bar area and simple, wooden tables. There is another equally casual dining room just beyond the bar.

Nonna has a large, welcoming bar.

Nonna also has a cozy and charming patio in the back, hung with clothes lines and a few items of clothing that were certainly not going to dry on the rainy Friday evening we dined there. It would be a wonderful place to gather with friends and enjoy some good Italian cooking and a beverage on a pleasant Portland evening.

A small, charming patio would be a great gathering spot in nice weather.

Like many Portland restaurants, Nonna’s menu is locally focused and changes often. We ordered four appetizers to share between the four of us, as suggested by our server. We chose the octopus, polenta, golden beets, and spaghetti with chilies and breadcrumbs. Everything was nicely prepared and presented.

Charred octopus reminded us of Sicily.

The octopus was tender and delicious with a nice char and served with a lemony aioli, olives, peppers and potatoes–just like the octopus we had enjoyed many times in Sicily. This was my favorite of the starters we chose.

Polenta with pesto.

The fried polenta with pesto was tasty, though not terribly exciting. The roasted beets on the other hand were sublime – a beautiful, big bowl of golden beets with walnuts, chevre, mache, with tasty tarragon vinaigrette.

Golden beets received a generous topping of chevre and hazelnuts.

The pasta dish was small but perfect for sharing. The chilies had a nice zip and the breadcrumbs added welcome texture. We did feel that three appetizers would have been sufficient since we had each ordered an entree as well.

Piquant peppers and toasted breadcrumbs made this spaghetti dish special.

We felt dinner was off to a great start and were all happily enjoying our shared plates when halfway through the appetizers, our entrees arrived. We were surprised, especially since the room is so small that anyone who had even glanced at our table could see we were nowhere near ready for our next course. We cannot account for the lack of communication with the kitchen on this score.

With no place on our small table to put them, the server pulled up a smaller table and rather unceremoniously plopped the four main plates down– we commented that we were not ready for the entrees and were in no rush. Our server replied we could eat the mains when we were ready and walked away. We quickly dispatched the appetizers so our main courses wouldn’t be ice cold when we began.

Perfectly prepared halibut was a hit.

There were three main courses or “secondi” to pick from and we selected all of them. Two of us chose the halibut, which was served with wonderful caramelized fennel wedges and grapefruit segments– a great compliment to the fish in both flavor and texture. The halibut was crispy on the top and perfectly tender and moist inside– cooked just right.

Another in our party had the pork chop with the Romesco sauce served with nice bitter broccoli rabe and roasted potatoes — a large plate with a nicely done chop. We shared a bottle of 2014 Domaine de la Fouquettee —a nice Rosé that worked well with everyone’s meal. Two in our party enjoyed local craft beers as well.

The pork chop was perfect.

Our other dining companion chose the enormous burger served with crispy fries and topped with cherry tomatoes, provolone, aioli, and mixed greens– a step up from the usual accompaniments. He pronounced it the perfect burger.

Non-traditional toppings made the burger a standout.

I have to think our dining experience would have been greatly enhanced had the food service been better timed. Several online reviews alluded to service issues. If they can work out this problem, we’d happily return for the delicious and deftly prepared food. In the meantime, we’re adding DOC DOCpdx to our list for next time.

DOC looks inviting.

Din Din

Din Din’s “Supper Party” is held one weekend each month.

We had wanted to try Din Din dindinportland for several years– ever since we had gone in search of brunch one weekend only to find the place closed. Note to self–always call first. We were delighted to secure a reservation for our party of four for their Saturday night Din Din “Super Party”. One weekend each month the restaurant hosts small groups– about 12 to 14 guests at a time, for a fixed price menu, wines included. Dinner begins at 7:30 p.m.

A lovely Rosé got things off to a great start.

We were greeted in the bar area by our hostess, Courtney, who provided us all with a nice glass of Schloss Gobelsburg Cistercien Rosé and a passed appetizer of roasted Persian Star garlic, Silver Queen corn, and Fiore Sardo on pain d’épices. Ours was a festive and friendly group and several of the guests had dined at Din Din before. They raved about their experiences and we were all eagerly anticipating a splendid evening ahead.

Our group was lively and friendly.

Everyone introduced him or herself and we chatted amiably until Courtney directed us to the communal table, set with vintage silver and china, in the center of the casual but charming room.

A beautiful buttercup squash soup started our meal.

Our first course was a delicious buttercup squash soup garnished with a Costata Romanesco zucchini salad. The soup was accompanied by a glass of Chateau d’ Orschwaihr Pinot Gris ’13. We were surprised that the soup was served at room temperature but still enjoyed it very much.

The wine and conversation flowed nicely but the meal sadly did not. There was quite a long gap between the soup and the next course and it became clear that Courtney had to prepare, plate and serve the food singlehandedly. Our fellow guests who had dined at Din Din on other occasions were very surprised that she had no assistance and commented that there were usually two or three people working together on the meal.

Salmon with a Chartreuse sauce was next.

Next up was a lovely  salmon with a Chartreuse romaine sauce and baby carrots, served with a glass of Domaine de Juchepie Anjou sec “Les Monts” ’11. The salmon dish was also served at room temperature, bordering on cold, and it was pretty evident it should not have been. I can imagine that had it been the proper temperature, it would have been delicious. Nonetheless, the conversation continued to be lively, more wine was poured and a helpful guest made sure everyone’s water glasses stayed full.

The meat course would have been delicious had it been hot.

After another lengthy lull, the meat course was served– to half the guests. Finally, we all had our plates– flank steak with a sauce of Melrose pepper Tulsi basil cream, cucumbers and brussel sprouts with lime. I believe this would have been a wonderful dish had it been heated, but the entire entree was cold. The vegetables were still tasty though cold but the meat and sauce suffered badly. This was accompanied by a very good glass of  Domaine de la Bonne Tonne “Les Charmes” Morgon ’13. At this point our fellow guests were assuring us that ours was not the typical experience at Din Din and counseling us to give it another try.

Conversation and wine flowed freely but the meal’s pacing was problematic.

Next up was a crisp salad of simply dressed greens. While we ate our salads, I noticed Courtney in the kitchen quickly slicing fruit. Finally, dessert was served– thinly sliced Seckel pear with Cointreau caramel  and gruyère cheese. Personally, I was disappointed. The sparkling rose—a Foss Marai “RooS” brut rosé NV served with the dessert compensated somewhat– it was delicious and an excellent finish to an uneven and puzzling dining experience.

By the time we had dessert and the final glass of wine it was nearly midnight and our fellow diners began requesting their checks. The party was clearly over and it seemed no one wanted to be the last to leave.

I followed up with Courtney several days after our meal and learned that her colleague, who usually assists in the kitchen, had been taken seriously ill and so she was left to create the Din Din experience alone. With this in mind we’ll give it another try sometime.

Hats Off to Degas–Lucas Shakes Things Up at SF’s Legion of Honor

San Francisco’s venerable Palace of Legion of Honor, part of the city’s Fine Arts Museums, is currently hosting the very popular Degas, Impressionism and the Paris Millinery Trade.

The extensive exhibition focuses on the impact of the millinery trade in Paris during the Belle Epoch era on the work of Degas and his contemporaries. Paintings and pastels by Degas, Renoir, Edouard Manet, Mary Cassatt, Toulouse- Lautrec and others, some never before shown in the U.S., are featured. In addition to the splendid impressionist paintings, included in the exhibition are 40 marvelous examples of millinery from that time period—in other words—hats!

Hats featuring flowers were popular in the 19th and 20th centuries. Silk, cotton, velvet and paper were all used to construct artificial flowers like those shown here.

Some patrons were definitely in the spirit of things.

These hats range in size and complexity from the sublime to over the top. One chapeau is topped with an entire owl, which had been preserved specifically for that purpose. There are plumes, beads, metallic wire, ribbons and flowers adorning these mostly enchanting toppers.

Plumage from domestic and exotic birds, including ostrich and owls, often were used to embellish luxury ladies’ hats.

These hats all sport fashionable feathers. The hat on the left features a complete owl while the one on the right has an African starling above its brim.

A visitor admires Manet’s “At the Milliner’s”–one of about 40 paintings and pastels in the exhibition.

Men’s hats are included in the exhibit too. There are fine examples including boater and bowler hats, along with a sketch of Degas himself in a top hat.

Bowlers and top hats, along with carrying cases, are part of the exhibit.

The 42 year-old Edgar Degas is shown here wearing a top hat.

The exhibition was quite crowded, mostly with ladies of a certain age, oohing and ahhing over the millinery creations. There were a few patrons sporting hats and we spotted several of the museum’s docents in the spirit of things– wearing lovely fascinators.

Feathered finery got a lot of attention from visitors.

We didn’t take a docent-guided tour but shared our table at lunch with a group of ladies from the San Jose area who had and raved about it. It is necessary to reserve a spot for a guided tour in connection with this exhibit.

This docent wears a fine fascinator for her presentation. Reservations for the free tours are essential for this exhibition.

Some of the Impressionist paintings in this exhibition have not been shown in the U.S. before.

Special exhibition tickets are required for the Degas exhibit, in addition to the general admission fee for the museum. This doesn’t seem to be keeping the crowds away at all downstairs. There were numerous tour groups vying to get close to the works during our midweek trip to the Legion of Honor.

Special exhibition tickets are required, in addition to general admission. The galleries became quite crowded at times.

Upstairs in the galleries featuring Rodin’s classic sculpture, visitors can enjoy near solitude—at least during our visit. Displayed with the August Rodin: The Centenary Installation, which honors the 100th anniversary of the artist’s death, you’ll find the provocative work of Sarah Lucas. Sarah Lucas:Good Muse is the first major exhibition of the UK artist’s work in the U.S.

The museum is best known for its ancient and classical European collections which includes paintings, sculpture, furnishings and porcelain.

Sarah Lucas’ work brings contemporary art and controversy to the Legion of Honor.

Sarah Lucas:Good Muse would probably be much more comfortable at the SFMOMA (SF Museum of Modern Art) than at the classically- focused Legion of Honor. The docent who provided a tour of the exhibition shared that many patrons and members of the museum were more than a little unhappy with Lucas’ work.

Giant plaster cast boots, soft sculptures and a series of Lucas’ yellow urinal sculptures are on display among the 50 bronze, plaster and marble works by Rodin.

Lucas’ sculptures, made from plaster, panty hose, florescent lights, a bedspring and mattress, cigarettes and other materials, allude to sexual interactions, availability, empowerment, and domestic responsibilities, according to the docent. She also pointed out examples where Rodin’s work related to the themes of Lucas’ pieces.

“Washing Machine Fried Eggs” invites discussion of women’s sexual and domestic roles.

Apparently the artist wanted to “bring color” to the galleries and chose to include a series of yellow urinal sculptures displayed atop small refrigerators, placed among Rodin’s classic sculpture. We found the juxtaposition interesting but could easily understand the contretemps. At the entrance to the galleries where Lucas’ work is displayed, there are signs warning that the art may not be appropriate for all viewers. We have chosen not to include photos of the most controversial work for that reason.

Electricity in this piece “keeps the energy up” according to the artist.

Degas, Impressionism and the Paris Millinery Trade closes September 24 and Sarah Lucas: Good Muse closes September 17. Go see these very different exhibitions for yourself and let us know what you think. A day at the Palace of Legion of Honor is always a day well spent.

San Francisco’s Stellar State Bird Provisions

There is a framed print in one of the bathrooms at State Bird Provisions that asks, “Where’s the f&#@ing party?” Well folks, it’s right here! Dinner at State Bird http://www.statebirdsf.com is exuberant and exciting. It’s a lot like being at a super fun, fairly exclusive dinner party where you might not know many of the other guests but you’ll have a great time anyway.

Everyone seems so happy at State Bird– it’s like going to a great dinner party.

There’s been nothing but buzz around this place since it opened on New Year’s Eve in 2011 and it’s still one of the toughest tables to get in San Francisco. The restaurant does take walk -ins and keeps a nightly wait list at the hostess stand, but if you are committed to eating here, you need to have a reservation. Online reservations open at midnight PST, 60 days in advance, and fill up promptly. Getting a booking is kind of like winning the lottery — your chances don’t improve even if you’ve dined there before. Is it worth it? Yes!

Some seats at the chef’s counter are reserved for walk-in guests. These were filled moments after the photo was taken.

State Bird’s cuisine is deliciously creative and the concept is American dim sum. Each evening enthusiastic servers with carts and trays make their way through the casual dining room with a rotating selection of a dozen or more tantalizing treats. These “provisions” are innovative small dishes meant for sharing, like everything available at State Bird. This is a great place to come with friends—more people mean more dishes to try. Leave anyone who isn’t good at sharing at home.

The restaurant has a casual, buzzy vibe, two James Beard Foundation Awards and a Michelin star.

Word of advice—pace yourself! It all looks so good that you’ll be tempted to take one of everything right away. Before you know it you’ll have seven different dishes on your table and are just too full for that extraordinary one you didn’t even know you wanted– until it passed by. Sad face.

Nectarines with whipped crescenza & pink peppercorns captured the best flavors of late summer.

Our recommendation—take a look at what’s available, choose a dish or two at a time, savor and repeat until you can’t eat another bite. In our case, two of us had eight of the passed dishes, the small portion of the state bird (more on that later) and half portions of dessert. Service is very attentive and no one is offended if you say no or ask to have a dish brought around again later—they do that as a matter of course.

Servers are helpful and happy to explain preparations. Here’s Ben with a cart of tasty dishes.

There are a few items that appear regularly, like the sensational smoked trout-avocado chip and dip—a layered mousse-like trout and creamy avocado served with crispy house made chips, and the savory guinea hen dumpling with aromatic broth. We’d enjoyed both on a previous visit but ordered them again because they were just so good.

Smoked trout- avocado ‘chip & dip’– so good we ordered it twice.

Because the focus is on seasonal and local fare, dishes change regularly. On our recent visit the “provisions” included hog island oyster with kohlrabi kraut and sesame; guanciale chawanmushi; duck liver mousse with almond biscuit; summer squash with roasted nardello and smoked almonds; shishitos with cumin- goat cheese fondue; sweet corn polenta ‘elote’; pork belly pluot salad; heirloom tomato bay shrimp ‘louie’ ; chanterelle, ham and fregola summer salad; charred octopus with kampot peppercorn and tomato sauce; air dried beef with red chili vinaigrette; and wild king salmon tartare with cucumbers and kosho aioli.

Duck liver mousse with almond biscuits was decadent and delicious.

Knowledgeable wait staff happily answer questions and explain preparations. Prices are clearly marked on each dish and range from $3 to $14 (for the large portion of pork belly pluot salad). Most are $5 and $6. Servers mark your menu each time you choose something, just like in a typical dim sum restaurant.

This air dried beef with chilis was even tastier than it looked. The crispy rice was a wonderful addition.

The shishito peppers with cumin-goat cheese fondue was a great combination of flavors and textures.

There is a small printed menu that features the actual state bird, which happens to be California valley quail, served in two portion sizes($9/$18) and accompanied by seasonal “provisions.” It is delicious—crispy and succulent and you really should order it.

The “must have” state bird for whom the restaurant is named.

Other “commandables,” as the plates on the printed menu are called, included red trout with toasted hazelnut-mandarin-garum vinaigrette; fresh Hawaiian heart of palm salad, with tahini chili oil; ‘kung pao’ beef tongue and sweetbreads with bacon, nuts and seeds; and Don Watson’s lamb with squid, shishito peppers and dates. These range from $14 to $22 and are good- sized servings.

Sweet summer corn polenta ‘elote’ takes simple polenta to a level of luxury.

The printed menu also lists a variety of interesting sounding toasts and pancakes. There is heirloom tomato Cabot cheddar whole-grain pancake, pickled local anchovy-tomato toast and smoked chicken walnut ‘Waldorf’ toast, among others, at prices ranging from $3 to $5 each. We have not sampled the toasts—very of the moment– or the pancakes, but perhaps next time.

Wait staff mark your orders just like in a typical dim sum restaurant.

We saved room for dessert on our recent visit and we’re happy we did. We shared half orders of a wonderfully refreshing suncrest peach granite with tapioca, smoky tea gelee, Asian pear and mint; a surprising chevre ‘ice cream’ sandwich with sesame macaron and roasted strawberries; and a dense, moist apple pudding cake with cocoa nib cream and blackberries. We also sampled a shot of the ‘world peace’ peanut muscavado milk ($2). Desserts are $9 each and while the menu doesn’t indicate this, they are happy to give you half servings at half the price, on request.

Choosing half orders of dessert allowed us to satiate our sweet tooth.

The wine list has interesting offerings from U.S. producers in California, Oregon, New York and even Utah. The Utah selection was a 2014 Arneis/Dolcetto/Barbera blend from Fox Hill Vineyard that was served cold—we just had to try it. Austria, Germany, France, Portugal, Spain, Italy (including Sicily), and Crete are all represented on the list. Diners can choose from a large number of by the glass options or the bottle. Though it isn’t printed, half glasses are also available. This latter option makes for a really fun evening of wine pairing with all of those delicious small dishes.

By selecting half glasses of wine, we could sample widely and not overindulge.

We sampled a great selection of half glasses to compliment our meal. We began with a palate pleasing sparkling Reisling Sekt from the Mosel region of Germany and a Portugese Naga/Bical “metodo tradicional rose” that was super dry and nearly red. After consulting with wait staff we worked our way through the list with a food-friendly 2013 Gruner Veltliner from Wagram, Austria; a crisp California Riesling from J. Brix in Santa Barbara; flinty 2012 Falanghina from Mustilli in Campania, Italy; a well-balanced 2014 Marsanne from the Rhone Valley’s Yves Cuilleron; a surprisingly bone- dry 2014 White Zinfandel from Napa Valley’s Turley (I know, but it was from Turley–we couldn’t pass it up); an earthy 2011 Liatiko from Crete; and a big, juicy 2009 Zweigelt from Austria’s Johnanneshof Reinish. Our last half glass was a lovely, floral Gamay from Jean-Paul Brun– the perfect ending to a delightful evening.

These hard working gentlemen were among those responsible for a stellar meal and a marvelous evening.

We’re looking forward to our next meal at State Bird and will also try to get a place at the table at The Progress— husband and wife chefs Stuart Brioza and Nicole Krasinski ’s new restaurant next door. Diners “choose their own family-style adventure” by selecting six dishes (from a list of 17 plus three desserts on a recent menu) for $65. We’d love to hear from anyone who has already been to The Progress, and as always, we welcome comments and recommendations.

MoMA’s Must See Picasso Sculpture Closes Soon

In just over a month’s time, one of the most extensive and engaging exhibitions of Pablo Picasso’s sculpture ever presented in the United States will close. If you haven’t already visited the Museum of Modern Art’s marvelous retrospective of the painter’s rarely seen works, get your tickets and go see it before it closes on Feb. 7, 2016. http://www.moma.org

A visitor examines Picasso’s Man With A Lamb (1943).

For the first time since 1967, New York’s MoMA presents one of the largest exhibitions of the painter’s three-dimensional work. The exhibit includes more than 100 sculptures plus photographs and works on paper, many never before displayed in North America. I was fortunate to see the exhibition during the Member Preview before it opened to the public in September.

Left foreground, Woman with Child (1961), center rear, Head of a Woman (1957), right, Chair (1961). All three of these sculptures are painted sheet metal.

While Picasso was a formally trained painter, he was a self-taught sculptor and his work reflects the exuberance and personal relationship he had with the art form. He kept most of his sculptures in his personal possession rarely allowing these works to be displayed. One of the first and only times some of these pieces were presented publicly was in 1966 at a major retrospective at the Petit Palais in Paris when the artist was 85 years old. The following year, the MoMA staged Sculpture of Picasso in New York featuring many of the same works. Picasso’s sculptures have not been on public view on such a grand scale since.

Insect (1951) was created from fired white clay and painted.

Picasso was fond of unconventional techniques and materials and frequently used found objects and materials including scrap wood, wire, metal and cardboard in his sculpture. Wicker baskets, pie tins, palm fronds, toy cars and many other scavenged items found their way into Picasso’s work. He used a bicycle seat and handlebars to create Bull’s Head, which was on loan from a private collection, for example.

Bull’s Head, (Spring 1942) is a repurposed bicycle seat and handlebars.

Left, bronze Pregnant Woman (1949). Right, Flowery Watering Can (1951-52) incorporates a watering can, plaster, nails and wood.

Museumgoers will learn that Picasso’s forays into sculpture were influenced by many sources including ceramics and woodcarvings by Paul Gaugin and Edgar Degas as well as by Oceanic and African sculpture. His themes run the gamut from political expression to family life. Just as in his paintings, women are frequent subjects in Picasso’s sculpture.

Left, Bather (1931) bronze. Right, Head of a Woman (1932) plaster.

Left, Woman with Vase (1933) bronze. Center, Head of a Warrior (1933) plaster, metal and wood.

He enjoyed reinventing and reimagining many of the same themes as the exhibition demonstrates. His Glass of Absinthe – six different polychromed bronze pieces each including an actual absinthe spoon, is a good example of this.

Seated Woman (1947), Standing Woman (1945), Seated Musician (1950), and Seated Faun (1950) are among the small earthenware, terracotta and clay pieces in this display case.

Visitors to Museum of Modern Art http://www.moma.org will need timed tickets to see the Picasso Sculpture exhibition. Only members, corporate members and guests accompanied by members are exempt from this. Each day a limited number of tickets will be available for same day viewing but we strongly suggest that you get your tickets in advance to ensure you don’t miss this wonderful exhibition.

Woman with Outstretched Arms (1961) painted iron and sheet metal.

Published in conjunction with the exhibition and available in the MoMA’s book and gift shops, the Picasso Sculpture catalog makes a beautiful souvenir that will allow you to revisit your favorite works again and again.

Go to The Galen-The Palm Springs Art Museum in Palm Desert

UPDATE: THE GALEN IS PERMANENTLY CLOSED!

Go ahead. Put down your golf clubs, get up from that poolside chaise and go to The Galen. Open since 2012, The Palm Springs Art Museum in Palm Desert is housed in an 8,400 sq. ft., LEED- certified building called The Galen and features photography, sculpture, painting and new media exhibitions, at no charge.

Bob Hope, Frank Sinatra and Gerald Ford may have streets named after them in this affluent desert community, but it’s Lucille Ball who’ll welcome you to the marvelous Personalities: Fantasy and Identity in Photography and New Media exhibition now on display through May 3, 2015 at The Galen.

Morning by Yehiel Shemi is part of the museum’s Faye Sarkowsky Sculpture Garden.

A gorgeous, nearly life- sized photograph of America’s favorite red head, “Lucille Ball, Lover Come Back” by Ray Jones, leads the way into a fascinating exploration of the photographic portrait from early daguerreotypes, circa 1851 and 1860, to a 2013 video portrait by Brian Bress created during the artist’s residency at the MACRO in Rome. Bress’s work, titled “The White and the Yellow Hunter,” is revealed, and then just as quickly, hidden, from the viewer.

Unfortunately, no photography was permitted in the galleries so I will have to tell, instead of show, what I saw.

In addition to Lucille Ball, notables whose images grace the galleries include: Marilyn Monroe, Marlene Dietrich, Bette Davis, Steve McQueen, Francis Bacon and Salvador Dali. Works by Diane Arbus, Richard Avedon, Harry Callahan, Weegee (Arthur Fellig), Robert Mapplethorpe and other photographers, some better known than others, are included in the exhibition.

LWS-105-2, LWS 95-4 and LWS 237-7 are part of a series of photos taken over a 30-year time period by Milton Rogovin, a retired optometrist. Dr. Rogovin began photographing people and places, some year after year, in Buffalo’s down and out Lower West Side, when he was 62 years old. He completed the project when he was 92.

Among the images I found most striking was one of a hyena handler (that there were such people was a bit of a revelation) called, “Abudullah Mohammed with Mainasara.” The photo was taken in Ogre Remo, Nigeria by Pieter Hugo and is part of his series The Hyena and Other Men. Ike Ude’s “Sartorial Anarchy #5,” Andrew Bush’s “Deerheadman,” and Jono Rotman’s image of the tattooed countenance, “Denimz Rogue,” from his Mongrel Mob series, were other standouts.

Several videos are also on display, including one by Marina Abramovic titled “The Kitchen V- Carrying the Milk.” It’s a 12 minute and 43 second video of the performance artist holding a bowl of said beverage. Tony Oursler’s doll in a suitcase featuring a video- recorded face, with sound, called “Passage,” also drew quite a bit of attention.

The exhibition also provides the opportunity to walk on water, or at least walk on five underwater images of the artist, Wang Wei, in “1/30^th of a Second.” I enjoyed watching a school group gingerly step on the images, one by one, as the docent explained what they were seeing.

After you’ve enjoyed The Galen, step outside. The stunning four-acre Faye Sarkowsky Scupture Garden, also at no admittance charge, surrounds the museum. More on that later—with photos!

Happy New Year!

Rome, Italy

Happy New Year! In the year ahead we’re looking forward to returning to some of our favorite European cities including Berlin, Florence and Rome. We’re also planning a first time visit to Milan, named #1 travel destination for 2015 by the New York Times.