Recently, I ate at Apizza Scholls near Mt. Tabor. The pizza is good and service is very efficient. There is a nice small beer selection that changes every now-and-then. Plus, the selection does not focus solely upon local micro-brews, which adds a nice variety to the standard Portland fair (which is not necessarily a complaint).
The main drawback is that the pizza bottoms and crusts often have numerous burned spots, which makes the pizza more bitter at times. As the toppings are not burned, it is likely that the oven floor may be too hot. If not for the burned bottoms, I would say that it is a very good pizza place; unfortunately, I can only claim it to be good.
The main drawback is that the pizza bottoms and crusts often have numerous burned spots, which makes the pizza more bitter at times. As the toppings are not burned, it is likely that the oven floor may be too hot. If not for the burned bottoms, I would say that it is a very good pizza place; unfortunately, I can only claim it to be good.
On Friday, I ate at Park Kitchen and had a very good meal. I started off with a glass of vouvray, which was very bold for a white wine. The flavors were slightly over-powerful on the palate, so it was a wine that definitely needed to be paired with food.
Fortunately, the fried sweet breads paired very well with it. The sweet breads were served with roasted brocoli rabe, and a mini-salad with a light vinaigrette. I felt that the sweet breads could have been cooked a little longer for a bit more firmness, but the softness of the organ paired well with the crispy exterior.
I changed up to a lighter pinot noir, which went very well with the roasted pork leg. The pork was paired with a lightly spiced black bean and mushroom sauce along with a mild pork sausage. The dish was topped with sliced scallions and citrus sections, but the citrus sections did not add anything to the dish for me.
I was told that the pork would be served medium-rare, but the meat appeared to be more medium. However, the cooking temperature did not detract from the dish. The pork could have been more seasoned, but I seem to prefer my food more seasoned than others.
Overall, the meal was very nice with good service, but my water glass was empty a couple of times.
Fortunately, the fried sweet breads paired very well with it. The sweet breads were served with roasted brocoli rabe, and a mini-salad with a light vinaigrette. I felt that the sweet breads could have been cooked a little longer for a bit more firmness, but the softness of the organ paired well with the crispy exterior.
I changed up to a lighter pinot noir, which went very well with the roasted pork leg. The pork was paired with a lightly spiced black bean and mushroom sauce along with a mild pork sausage. The dish was topped with sliced scallions and citrus sections, but the citrus sections did not add anything to the dish for me.
I was told that the pork would be served medium-rare, but the meat appeared to be more medium. However, the cooking temperature did not detract from the dish. The pork could have been more seasoned, but I seem to prefer my food more seasoned than others.
Overall, the meal was very nice with good service, but my water glass was empty a couple of times.
