The Busy Gourmand

I am not one to chat with my neighbor on an airplane.  However, sometimes one sits next to someone who wants to have a conversation and I will usually oblige for at least a short period.  On a flight to Portland Oregon I had one such encounter.  So I steered the conversation to food and asked my fellow passenger of all the restaurants in Portland which would he recommend without qualification.  Without hesitating he said “Veritable Quandary,” and quickly followed with “Don’t let the name put you off. It is really great.”

I am always up for a food adventure.  And guessing that this was some throwback from the 1960′s full of tie-dyed vegans I showed up at the restaurant with a few companions around 10PM on a Friday night, not promising anything to my compatriots other than this was recommended by someone on my flight. 

Veritable quandary is the absolutely perfect name for this gem.  It is in a smallish building surrounded by skyscrapers full of the usual collection of banks and insurance companies.  The facade is very welcoming with a view of the bar area from the front.  Although I got the vintage of the place almost correct (1971 vs 1960′s) everything else was a totally nice surprise.

With no reservation and 6 people we were told there would be a bit of a wait.  So we sidled up to the bar.  I asked the bar tender about Oregon wines.  He asked “white” or “red” and then he proceeded to poor me three tastings of a variety of red from Oregon.  He described each one in detail.  He asked me which one I liked, poured me a healthy glass of red wine and did not even charge me for the tasting. 

When seated we were told that the menu is prepared new every day and that unfortunately there were only a few of the entrees left.  I ordered last and therefore ended up with the only entree remaining which was a pork chop.  Something I almost never order out as they are usually really fantastic or really horrible. 

We decided to split orders of duck confit spring rolls and rabbit pate for an appetizer.  Although my companions had much debate over the rabbit pate when I ordered it, there was not a crumb left of either appetizer.  And the presentation was beautiful.

When my pork chop arrived it was served on a bed of creamy quinoa which was flavored with apple cider.  The chop was cooked perfectly, and the quinoa was a beautifully silky accompaniment.  Everyone at the table commented on the freshness of the ingredients and the innovation in their use. 

While others enjoyed what looked like a beautiful array of deserts I finished off with another glass of red.  All of us commented that we would definitely want to come back again.

The menu changes daily.  There are a limited number of each entree so late arrivers may have an abbreviated menu. But everything is absolutely fresh.

Prices for food and wine are very reasonable.

Service was unfaltering but not especially warm.  I get the impression when I enjoy a meal in the Pacific Northwest that the people want you to enjoy your meal but hope you will not tell any outsiders so as to keep the influx of people moving into the area to a minimum.  I think they like keeping their gems a secret.

Veritable Quandary  www.veritablequandary.com