Pizza Fino

The Rustico and calzone are consistently tasty at Pizza Fino.  One of these days I’ll figure out how to make the Rustico.  I particularly enjoy the juxtaposition of flavor of the red sauce and pesto in this dish!

See prior blog post on Pizza Fino.


Bollywood theater restaurant

My husband came home one Friday night saying that we needed to eat at Bollywood theater that night.  I’m always up for a food adventure-especially when multiple coworkers rave about it and he got to see the delicious takeout from lunch!

The restaurant is a funky warehouse style building with high ceilings and lots of tables.

It was reasonably priced and allowed for a delightful mix and match of a variety of dishes and flavors.

We ordered the following:

Dahi Papri Chaat: Housemade crackers topped with chickpeas, potatoes, yogurt, cilantro and tamarind chutney.

Samosa Cholle: Two savory pastries filled with spiced potatoes, onions, ginger and peas. Topped with chickpea chole and green chutney.

Chicken Curry: aromatic and creamy curry. Served with saffron rice.

Dal: lentils simmered with spices.

Trio of Chutneys: with pappadum.
chutney and pappadums

It’s like the tapas of Indian street food!

I tend to like curries, but I was surprised that the simplicity and flavor of the chaat and the samosa were my favorites.  At the same time, each plate provided a nice mix of acidity and creaminess and heat and coolness.  It was delightful tasting the trio of chutneys with the pappadums.

Spicy chicken tinga quesadilla

California pizza kitchen makes a spicy chicken tinga quesadilla appetizer that they call a “small plate” that is nicely crisp with a simplicity of flavor that I wanted to try to make myself.  Click to view the description from the menu on their website:

Lime chicken, Monterey jack, carmelized onions, roasted peppers, black beans and cilantro, baked in our hearth oven. Served with housemade Ranchito sauce.

I didn’t have a recipe, but somewhere on the web I found these ingredients and recipe and I can’t find it again, however, it was my rough process.

2 breasts of shredded chicken cooked with tomatoes, chilis, and spices.

¼ c. mayo

1-1/2 Tbsp. hot sauce-chipotle

½ c. ranch dressing

Heat oil and carmelize onions and peppers.

Add black beans.

Grill and shred chicken and 2 c. fresh diced tomatoes and 1 c. chicken broth and 2 chipotle chilis, chopped.

Heat tortilla and flip-about 1 minute.

Add 1/3 c. monterey jack cheese and 1/3 c. chicken tinga mixture and ranchito sauce-about 2 minutes.

Fold and remove and quarter.

Top with cilantro and squeeze lime.

Add rice on the side.

I didn’t add rice to the side, however, I love every opportunity to include jicama!



I always love Andina!  They are located in the Pearl on the corner of 13th and Glisan.  Both the bustling bar  and the busy dining sections are a delightful experience.  They often have delightful, live latin guitar music playing during the evening.  The food is a Peruvian style combination of  “la cocina Criolla” and Novo-Andean cooking.

Every meal starts out with a distinctive appetizer trio of salsas with bread.  In order from top to bottom in the following photo:

Jalapeno and mint (spiciest)-I believe it’s referred to as Ají verde

Peanut (medium)-I believe it’s referred to as Ají de mani

Passion fruit (mild)-I believe it’s referred to as Ají de maracuya


I always enjoy sampling their tapas and indulged in 2 of my favorites that evening.

Three types of potato served chilled with ocopa, huancaína and rocoto sauces.

Spanish-style potato frittata with an ají amarillo aioli.

I selected an entree from the traditional dishes portion of the menu.  Unfortunately, the photo is messy as I started to indulge in it before I remembered to take a photo! 😦

An old family recipe—lamb shank slow-cooked in the Northern Peruvian style, in a rich cilantro-black beer sauce, served with a classic guiso de frijoles, garlic rice and salsa criolla.


Every single morsel is absolutely flavorful every single time we’ve been at Andina!  And, while they are always incredibly busy, they provide excellent service as well.  I can’t wait for an occasion to go back!

Hudson’s bar and grill at Heathman Lodge

Hudson's bar and grill

A friend of ours is one of the managers at Hudson’s bar and grill inside the Heathman lodge and we so enjoy the perfectly prepared, plated, and served food as often as we can!  Unfortunately, it’s typically a quick bite or just on special occasions given the delicious steak and seafood options.  Check out the prior post on their deliciousness!

On this occasion, I indulged in their delicious smoked chicken and corn chowder and starter of the La Pierre Robert cheese from France and San Daniele prosciutto from Italy.  The cheese and prosciutto came with a perfect assortment of flatbread, almonds, and fig.

Hudson's bar and grill

Dragonwell bistro

My husband uncovered this Dragonwell bistro for us to explore as the family of a colleague of his runs it and he’d eaten lunch with coworkers there and thought I’d like it. It’s located downtown by Portland State University. They weren’t too terribly busy the night that we went and my husband’s colleague happened to be serving.

The ambiance was relaxing with interesting, traditional decor.

I’m not much for soup, but I mistakenly agreed to Egg flower soup while ordering and didn’t want to waste it. I did think it was good. We thought we’d try an assortment that sounded good so we ordered the following. It sure adds up quickly, but it was a nice assortment of fresh with good flavor and we were able to take leftovers home.

Champagne orange chicken with the following description:
Lightly battered white chicken tenderloin sautéed with bell peppers & onion, topped with splash of orange juice, champagne, and mandarin oranges.

House combination lo-mein with the following description:
Lo-mein with beef, chicken & shrimp.

Dried Sautéed String Beans

Steamed white rice

Dragonwell bistro

I was trying to decide what to order to drink that would be traditional and appropriately pair with Chinese food and the server said, “Do you want to be adventurous?” I said “sure” and I was delighted with the lychee martini. It was very similar to this lychee martini recipe from the Food network.





I had occasion to have lunch at Clarklewis recently.  I was looking forward to it having looked at the website and the focus on farm to table ingredients.  On street parking is tricky to find, but it’s definitely worth it!

The beet salad and roasted summer squash sandwich were amazing!

23Hoyt, Blue Hour, and Saucebox are all restaurants affiliated with Lewisclark.  I’m looking forward to checking out 23Hoyt and Blue Hour soon!

Lan Su Chinese garden and Portland city grill

Lan Su Chinese garden and Portland city grill

Last year I celebrated my anniversary at the Lan Su Chinese garden and Portland city grill and it was such a wonderful day/evening that I decided to do it again this year!

Lan Su Chinese garden

The Lan Su Chinese garden is an amazing juxtaposition of the downtown skyscrapers with the relaxing atmosphere of the garden.

chinese garden with downtown skyscaper background

We indulged in tea at the Tao of Tea teahouse.  It’s so relaxing to view the garden through the teahouse window.

Tao of Tea window onto garden

The Rose Petal Black tea was so deliciously sweet!  It had almost a honey-ish flavor to it.

Rose petal black tea

I always enjoy the artistic nature of the Lake Tai rock structures throughout the garden.

Lake Tai rocks

Take the virtual tour of the garden for yourself!

Portland city grill

The food is delicious and the service impeccable at the Portland city grill.  We were lucky this year and got a window seat.  What a beautiful view of the city.

Portland city view

The Apple candied hazelnuts and gorgonzola salad was a lovely way to start dinner and the salmon and pork chops were delicious as well.

Hudson’s Bar and Grill/Heathman Lodge

Hudson’s Bar and Grill/Heathman Lodge

Hudson’s Bar and Grill at the Heathman Lodge in Vancouver, WA is one of my very favorite restaurants.  My husband and I are friends with one of the managers and have been impressed with the consistently expert service from the servers and delicious food from the chefs.  It’s a great place to go to celebrate any event or just to enjoy the holiday season.  They tend to be quite busy during the month of December so make sure you have reservations!

The ambiance adds to the excellent service and delicious food.  There is a cozy fireplace that sits between the dining room and the lounge area.  It’s rustic with wrought iron light fixtures and northwest artwork.  Some evenings there is a pianist.  You can see the cozy ambiance via the photo rotator on the Hudson’s Bar and Grill website.

On my recent visit, I tried out a new menu item-the pan seared Idaho trout.  It came with bacon lentils and cucumber and watercress salad.  It was a wonderful juxtaposition of flavors with the hearty lentils and the soothing salad.

In the last 3 years Hudson’s has been avidly pursuing sustainable practices with their efforts with local farms as well as recycling practices.  They are considered one of the top 100 green companies to work for by the Oregon business magazine and the 2010 business generator recycler of the year by the Washington state recycling association.

I didn’t indulge tonight, but I often indulge in bar tender Julie’s delicious Spanish coffee.  Check out her process in this YouTube video clip.  The only thing missing is her famous “HL” for Heathman Lodge in nutmeg or cinnamon on top of the whipped cream.



No visit to downtown Seattle is complete without visiting Andaluca for tapas or dinner.  The last time I had indulged in Andaluca was 2 years ago.   I was really looking forward to their trio of gazpacho and other Spanish-inspired tapas, but their menu had dramatically changed!  So, we started out with a couple of tapas.

Salumi plate-An assortment of sausage, bread, and olives is always a nice way to start.  It was missing some cheese.  A few slices of Iberico ham would’ve been a nice addition as well.

Salumi plate

Papas frites-This dish had a nice kick to it with potatoes, egg, and mushrooms.

Papas frites

I forgot to take a photo of our Paella, but I was pleasantly surprised that it was a much smaller portion for 2 people to split than typically occurs with Paella.  The hazelnut gelato was a perfect dessert.