Delightful dinner at Canard

 Canard Beaverton is a French-inspired bistro housed in a former movie theater. You know you've arrived when you see the name on the old movie marquee. Our reservation was for 4 pm, opening time, and we noted that we were celebrating our anniversary. Several groups arrived at about the same time, and we were all quickly seated. 

We had studied the menu online and I was looking forward to the chicken liver mousse served with honey walnut fig and crostini. (Little garlic toasts). We also noted that Steam Burgers are featured on the menu and signage and were constantly coming out of the kitchen.

Our server, a pretty young man with a garbled voice, was hard to hear in the somewhat noisy space. Soon however, he brought us each a half glass of delicious wine and wished us Happy Anniversary. A good start, and especially lovely with the mousse. I loved the figs - though I am not sure how they were made to taste so good.

Next, we shared a wonderful radicchio salad - this is a vegetable I never eat at home but enjoy it whenever I have it. We shared a burger, basically a slider, because we had to try it, and ordered scallops in smoked oyster chowder, thinking it would be enough to share. Though the dish was delicious and rich, it contained three scallops and cost $39. Most disappointing of all, this buttery, creamy dish cried out for bread, but none was served. I did mention this to our server. 

The absence of bread is something I've noticed about dining out in the post covid era; no bread, no side dishes, everything ala carte. I also noticed the absence of baking in the dessert menu as well. I had panna cotta covered in fresh tropical fruit, H had a black forest sundae, made with soft serve, not ice cream. We've yet to encounter bread or pastry on a menu.

So, Canard gets a 7 out of 10. A little noisy, not enough scallops, no bread and ok dessert - but a fun place, all food was very nice, service pleasant and busy, lots of customers.

$125 

Sometimes a meal is more than just a meal

 NOA Sushi 

February 7, Saturday

Our first visit to NOA sushi, two weeks ago was not only delicious, but a spark of inspiration about the pleasure of not only eating, but also cooking, Japanese food.

I think it was the extremely delicious Miso glazed black cod that turned the trick. Over the next two weeks, H has immersed himself (and us) in learning about Japanese cooking - especially because the dishes reflect our dietary ideals and our taste for umami. In the past two weeks we have made two trips to Uwajimaya, studied ingredient labels, added seaweed, edamame, miso soup and tofu to our diet, studied recipes and methods on YouTube videos and from two beautiful cookbooks that arrived via Amazon. 

Best of all, on a recent trip to New Seasons, I spotted black cod filets, on sale! I've never noticed or purchased this fish before, so it felt serendipitous to bring it home. Following a recipe, H marinated and cooked the fish - it was even better than NOA's.  A rock fish version is in the fridge right now. So, we were eager to return to the restaurant we liked so much to explore the menu further and apply the new knowledge we have gained. 

Saturday was bleak and rainy. I'd attended a painting class in the morning and had no urge to cook. Dinner out was the perfect plan. We arrived just at opening time, and the place was already filling up. Every table was soon filled and several turned over a few times while we were there. Reservations and a constant flow of take-out indicate a successful business.

This time we tried Japanese pickles - interesting variety - two kinds made with cucumber, shallot and daikon. Each was different and each had great textures. Then small plate, Agedashi tofu and mochi - completely unknown dish. I was especially curious about the dashi that surrounded fried and crunchy cubes of two textures. Chicken karage equals fried chicken - always a treat, and a spider roll and accompanying condiments. For entree we tried a dish I read about online when checking (consistently rave) restaurant reviews.  Creamy udon with roe. This was unexpected as it turned out to be dairy based cream sauce dotted with tiny salty and spicy red roe. The miso soup that accompanied was clean and light. It's the next item on our list of foods to master.

No sake on this dark and rainy night, but lovely green tea completed another enjoyable meal.

8 out of 10

Total $74 + 18%

 A Difference of Opinion

Saturday, January 31,2026

The Paper Bridge Vietnamese Restaurant

In keeping with our plan to celebrate our anniversary every week this year, and with the current idea to choose cuisine we do not cook at home, I researched Portland's 10 best Vietnamese restaurants.  The Paper Bridge, with its promise of a Northern style of cooking, was intriguing.

It's no secret that the food of Vietnam is my favorite, so I was both excited and hungry, looking forward to a feast. I prepared myself by eating only breakfast.

It was another beautiful faux spring afternoon. I admired the snow-covered beauty of Mt. Hood as we drove up I-5 to SE Portland on the way to this intriguingly named, rave reviewed restaurant whose menu listed Northern VN food and their handmade noodles. 

As we approached the bridge near OHSU, I noticed what first appeared to be a huge bright quilt of colored dots on the street far below the bridge entrance. It took a moment to recognize a vast crowd of protesters, all who seemed to be wearing colorful hats. Sign of the times - and apparently peaceful.

We arrived at Paper Bridge a little too early, so walked the surrounding blocks. Life lately feels unbalanced, as we are on our way to celebrate our good (TG) life as we pass protests and clusters of homeless camps. 

The place is small, warmly lit and charmingly decorated. Our table gave me a great view of the people coming in. There were a lot; both rooms filled quickly - side note - I noticed not one child, mostly couples and adult groups.

While studying the complex and interesting menu, including the pages of descriptions and history of the dishes at the back of the menu, we drank a Tamarind Old Fashioned, in a beautiful glass, (I seem to always love the glasses). A great drink, very strong. Cheer and appetite inducing.

We ordered Dungeness Crab Spring Rolls, Sauteed Morning Glory, a pork and noodle Bun Cha, and a $55 (!) fish dish. (It was the Old Fashioned talking.)

The spring roll was unique - layers of rice paper, flat not rolled, served with generous plate of herbs and dipping sauce.  Crisp and lovely. Morning Glory turns out to be spinach-like leaves sautéed in garlic.  I love greens.  These have a lovely almost floral note. 

Next came the fish dish - sturgeon and Basa fish served with dill and scallion. Actually, what arrived first was a small square stove, then many more small dishes, a plate of cold noodles, small round bowls in which we were instructed by our lovely server, to layer noodles, herbs and top with the fish served in broth. She then turned on the stove and placed a copper bowl filled with fish and broth, to heat on the stove. She even told us how to turn it off. This dish, I enjoyed, the fish was in a buttery rich broth and spooned over the noodles and herbs, hit all my palate points. However, H pointed out (several times), that the stove made no sense. Why was it necessary to reheat the cooked fish in sauce, that could as easily come hot from the kitchen. He was less impressed with the fish as well. Our black cod from last week is a tough act to follow.

Though we had ordered a noodle and pork dish (house specialty), the first server (there were several) had failed to put it the order. It finally arrived, - more cold noodles, (why are the noodles served cold?)

lots of herbs (beautiful, generous servings of fragrant fresh herbs were a highlight for me), and several forms of grilled pork, dipping sauce, and a plate of finely chopped red chilies, which H reports, were very hot. Nothing special. Neither was the cake we shared for dessert. 

Nonetheless, I enjoyed every bite, and the experience. H was less impressed, especially about the stove for the fish - just not necessary, and illogical. However, the Old Fashioned was outstanding, the place was nice and we had a good time.

We drove home in the light of a full moon.

So our ratings - H = 6 and T = 7

Total $160 most so far

 Sake To Me

NOA Sushi 

Beaverton OR

Week 4 January 23

One of the problems of being good cooks, cooks who grow and cook and eat our own creations, is that it is hard to find a meal that is significantly better or different than what we can prepare at home. So, this week we decided to find food that we don't make at home. Also, concern for healthy eating is no small factor in deciding what we will both enjoy and digest.

H chose Japanese food and researched for high ratings and images of beautiful dishes.  Arriving on Friday, (it was another beautiful faux spring evening) I was somewhat disappointed to find myself in a strip mall in the Murray Hill area of Beaverton. However, we stepped into a brightly lit, clean and modern space with tables and a sushi bar complete with three sushi chefs. Even as they just opened, many tables were already filled, and a continued to be busy with customers and take-out orders.

It took time to peruse the extensive menu; however, we had prepared ourselves ahead of time by watching several YouTube videos about Japanese dishes. Nonetheless, there were many unfamiliar items. Our charming server helped us select Sake (Drunken Whale brand, who could resist?) which was light and lovely, and after careful deliberation, we chose five small plates. While we waited, we watched one after another spectacular bowl and platter arrive at surrounding tables. We even asked our neighbors what they were eating. (A $55 bowl of multicolored fish - sashimi).

Since I do not eat raw fish, I was pleased to note that the menu includes little green fish icons to indicate raw food. We ate tempura shrimp, squid karage, Kobe beef wrapped around enoki mushrooms and green onion, grilled yellow tail collar and miso black cod, which was beyond delicious.  The servings were generous and perfectly cooked and beautifully presented. No rice, no sides, we ate it all and savored every bite. 

This restaurant gets a 10 out of 10 and we will go back. It was so enjoyable that we've spent the last several days learning about and purchasing Japanese foods to eat at home - healthy and delicious. 

$101

 

Nostrana

Week 3 January 17, 

Saturday was beautiful, a classic faux spring day in Oregon. The sky was so clear and blue that all the mountains were visible in their full glory as we crossed the I-5 bridge.  Sunny skies in winter are joy inducing. So is going out for a fun date - at almost any time.

Nostrana is an Italian restaurant, consistently one of PDX most highly rated.  We pulled into its parking lot and entered through a strangle double door arrangement I assume is in place to maintain heat.  The place is beautiful, warm and inviting with wooden walls, wide windows and lots of large posters throughout. Our table was at the windows, but each of us took the time to stroll around and admire the stunning bar, (thanks to the person who suggested that), its collection of roosters, and a huge farm scene mural that sets the tone of farm to table food to come. we were told that there are roosters in many forms hidden throughout the restaurant. 

Once seated, it was impossible not to admire the intricate woodwork of the soaring celling, and the decorative giant linen-like globes and large flowers of twisted fabric. 

The place was busy and full, but pleasantly quiet with soft music in the background. It's always good, in these post-pandemic days to see full tables and lots of activity, but that often means loud noise. After admiring the decor, H, the engineer pointed out that the ceiling decor also functions as sound absorption. Smart

Last week, we had been served by a slightly ditsy waitress, here, our server was delightful, funny and knowledgeable. She helped us select our glass of wine, which was served in the most beautiful and graceful glass. (It's the little things that please me.) 

We started with radicchio salad, red greens Caesar salad style. Fabulous. I ordered a pasta in lamb sauce and spinach. Not surprisingly, H ordered pizza Fra diavolo., from the wood fired oven. The food, though delicious and generous, was not outstanding, although I'd gladly go back and try more of the dishes. My pasta could have had more meat in the sauce, and the pizza dough was not crisp enough. The toppings were good. 

We shared perfect tiramisu for dessert, which was delivered with a lit rooster shaped candle. Happy Anniversary. Our server reminded us to blow out the candle and make a wish. 50 more years? At least 50 more great meals.

The check includes a 22% tip built in - I was glad I noticed because we were already calculating a tip to add ...

All in all, a lovely experience. 7 out of 10. 

total $161.04

  

 week two - we can be critics too

Stockpot Broiler at Red Tail Golf Course Sunday 11

It started off great. The restaurant was beautiful with a view of sunset over the golf course. On arriving, having informed our reservation that we were celebrating an anniversary, we were handed an envelope containing a Happy Anniversary card on Stockpot stationary, signed colored markers by .... who knows. 

I liked last week's champagne better.

Once seated, I ordered a sparkling wine cocktail with Absolut grapefruit and cranberry. It arrived a thing of scarlet beauty in a shapely glass, and, as the waitress said, "very refreshing." 

H chose this restaurant because the menu includes bouillabaisse, his favorite, and from my perspective, offered many tempting choices. Then the bread was served. In our family, good bread is an essential element. It's difficult to buy bread better than what H can bake, but a good effort is always appreciated. The bread served (with herb garlic butter) was clearly not baked in house. Not a good sign.

H ordered the bouillabaisse, and I ordered chicken marsala (one of my favorite dishes) served on black pepper linguini. We chose not to order appetizers etc., from a tempting assortment of possibilities - so there would be room for dessert. 

The second clue arrived with the bouillabaisse. This is dungeons crab season in Oregon. However, the chunk of crab on H's bowl was snow crab. In other words, not fresh and local.  Plainly stated, this was disappointing. despite this, H was happier than me - there was plenty of good seafood, well cooked in flavorful broth. However, the spoon provided with too small for enjoying the soup. My dish was chicken tossed in an oddly sweet sauce, not chicken marsala. The pasta was undercooked and heavy and flecked with black pepper. Clearly, corporate food - not the work of a chef. 

For dessert we ordered Limoncello Cake with berries. It was cake - though of no particular flavor with a dense cream (likely not dairy) served with a hearty serving of 6 blueberries. 

H described our experience perfectly, "everything bore a close resemblance to what we expected."

Nonetheless, we had a very good time - there is something freeing about knowing we will have lots of opportunities to try new places, discover what we like and what to look for as clues of what to expect. And to form our own opinions as part of our experience. This place, though highly rated, was not our slice of bread. Next up we will be finding small, non-corporate related restaurants to try. 

Totl $108.50

 

  Another, but different kind of ... inspiring idea

January 12, 2026

This year marks fifty years of marriage for H and me.  Certainly, something to celebrate - but how? That was the topic of several conversations over the holidays. After eliminating a cruise (everybody gets sick), long travels, (what about the dogs?), and a few other ideas, H arrived at a truly inspired idea.  

Take the budget we might spend on a major (but limited time) adventure and use it for a weekly night out to some of the great restaurants and venues in Portland and surrounding areas. A year of weekly great meals at places that we might never have had the opportunity or motivation to enjoy in the past feels like a perfect way to celebrate. 

We both love this idea - each for our own reasons. For me, I love a chance to get dressed up, see new faces, visit new places. For us both is means something to look forward to and plan every week, and of course, the chance to eat and explore great food and cooking. The plan is each of us gets to choose a place and plan the details. 

Last week, the first Sunday in January, we started off at Laurelhurst Market, my choice. A good omen, in the form of a rainbow, shined on us as we left the house. 

Laurelhurst Market turned out to be a great choice - the glass display case filled with charcuterie and meats of all kinds set the tone for real food and human hands doing the cooking. We had marked anniversary as our special occasion on our reservation (we will do this every time) and were greeted with glasses of champagne.

In all ways, service, atmosphere, food and enjoyment, this place did not disappoint. The charcuterie board, a selection of excellent pates, cold cuts and pickled vegetables would have been enough, but the steak (we shared) was tender and flavor rich. Jut what I was hoping for. Top this off with chocolate mousse for dessert, and a good time was had by all.

When we left, we took a moment to admire the full moon shining on us.

We rate this place a 9 /10. My only nit was choosing a cocktail with smoked ice. I found that weird - I'll not choose that again, though I will continue to try new cocktails as often as possible.  The total with tip $126.  We'd definitely go back.