PDX: Seafood And Cocktail Innovations In The Pearl

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Thrillist Portland
Monday May 14, 2012

Riffle
Fresh catches, fresher ice

333 NW 13th; Pearl District; 503.894.8978

Ice: It's cold. It's hard. It apparently loves Coco. And now it's being used in pretty fantastic fashion by the guys behind Riffle.

Riffle's seafood-crazed, NY-transplant owners decorated the Pearl joint with refurbished dock wood, can often be found fishing under the Fremont Bridge (don't worry, no nine-eyed sturgeon on the menu), and developed a badass ice program for which the chefs actually freeze 300lb blocks and go all Leatherface on them with chainsaws to create temporary serving trays and coolant for cocktails & oysters. That ice comes in handy on a raw bar where citrus-cured fluke and sea urchin & quail egg shots need to stay cool, and adds panache to dishes like Wahoo Paillard w/ "Green Goodness" dressing, which's transferred from an ice plate to a totally boring non-ice one and served raw side down/hot side up. Things get even more complex with bigger dishes like fava-seared salmon w/ smoked beef tongue, veal skirt w/ poppy seed spaetzle, and a petrale sole with fried bones, which describes pretty much every day for Bizzy, Layzie, Wish, Krayzie, and Flesh-n.

At the bar, craft cocktails like Negronis and the vermouth/Benedictine/absinthe Chrysanthemum are very awesomely served from pressurized taps (just like beer!) and poured over huge chunks of cut-to-spec chainsaw ice, which some crazy dude will surely do in an SVU episode at some point.


Sink your hooks into Riffle's opening menu on the other side of this link
http://links.thrillist.com/4d7171e9cc0c1adbb105887fgv8q.m/T61n1BbNxcihQU_uB5ca7


-----------------Morning Quickie------------------
^ Pint Night - Get a taste of PINTS' Next Generation Strong Ale at the brewery's release party, Thurs, 4p.
http://links.thrillist.com/4d7171e9cc0c1adbb105887fgv8q.m/T61sp0Od1dT0FuVyB594a




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