One last meal before heading home to NY and the new Chef did not disappoint. Allium-free, but packed with fresh flavor. Tender slices of lamb over wild rice and trumpet mushrooms topped with diced Roma tomatoes and orange supremes. Surprising combination.
And the pastry chef couldn’t help herself-delicate cocoa almond pudding and brittle was the perfect last bite of Portland. Thank you Chef, Jels, Jasper, Christian and the attentive staff for taking such good care of me this month.
OMG the salmon was exceptional. Loved loved loved the crispy, salted skin and medium rare, moist flesh. The quinoa was nutty and chewy. The entire meal felt so good for me that my server, Taylor “twisted my arm” with his suggestion that I enjoy dessert. His pick: the bittersweet pots de creme!!! Luscious velvety and DEvine.
After a misty, riverside stroll, I just wanted to warm up. Ordered a plate of those incredible mushrooms which they served with grilled sourdough. Topped it all off with over a pot of Smith’s mint tea. No problem just stopping in for a small plate here. Not only was I treated like a VIP ( spending a lot of time here), but the manager, Marissa sent over a luscious scoop of the banana cream pie ice cream! ( she said she noticed I rarely order dessert.) WOW! When it comes to personalized service, the staff at Rosswood is not monkeying around! .
I simply do not tire of this restaurant. The setting is perfect; a breath away from the edge of the Willamette River with a straight-on view of Mt Hood. The service is friendly and unpretentious, the quality of the ingredients superior, especially the foraged mushrooms which I never tire of.
Tonight, the chef again worked around my allium allergy, reworking the rack of lamb into a satisfying, well-seasoned, and generous plate. The lamb was cooked perfectly and was topped with tender, sautéed local mushrooms. The fingerling potatoes were tender, with crispy skin. Yum. I also enjoyed the background music this evening as the winter sun and mist mingled over the water’s edge. I’m lucky to be staying at the affiliated River’s Edge Hotel & Spa. Tune in for tomorrow’s breakfast report.
It was just an easy night. Everything went relatively smooth aside from the waitress forgetting our things a few things. God was great, but the chicken was heavy. Also said it came with olives, but there were about 1 1/2 slices. Overall it was a beautiful place that didn’t break the bank. Would definitely go again.
Expected the salmon to be wild since it’s a NW venue. The dessert menu needs improvement and better choices. We had the Apple pie and could have more fruit and was too doughy. Loved the ambiance and attentive service.