'i wish every mother and father in this theater would go home tonight and tell their kids 'Be Free-no guilt. Be whoever you are, do whatever you want to do...just as long as you don't hurt anybody'. I'm biased of course but seriously how often do we go to shows leaving with THAT to think about? And an old philanthropists being the one to share this with us, not any of the hippies. And 2-Portland is a city that can recognize that a message like this never gets old. Time will pass and new inventions will come through our hands but being able to see something like this as relevant today as it was 40 years ago is not always easy, even for an entire city. But they get it. This is why, unless it becomes impossible to find employment here, this could move up to #1 for my best choices for places to move for sure.
The Horse Brass-a dark British pub of a spot. large wood columns, cask beers, a no-nonsense beer menu that explained more about each beer than a good wine bar would explain about wine. And a towering bartender with a foot long beard and arms permanently fixed about 2 inches off his side. think a Paul Bunyan version of Bluto [Popeye]. And friendly. everyone opens up conversation here like they already know the guy they just met will 100 % feel the same way. And they're right. Every time. Its like a big eco-minded fraternal order of beard sporting goodness. Btwn the both us, we ordered the turkey pot pie and the pastrami on dark rye.
Bartender: You want your Sandwich hot or cold?
Tim and I: Hot! [with a laugh. Tim and I both know food too well to be dining on a cold pastrami with Cheddar]
They each arrived in front of us very simply plated along side homemade potato chips. I tried the pot pie 1st. My fork cut through the flaky pastry and right through the pulled turkey, peas, and potato. And no gravy? it didn't need any. Just a flavorful rustic little meat pie, evenly salted and good textures all around. Onto the Pastrami. No frills, just a few cuts with melted swiss and tomato. I remembered from Katz's in NYC, the right way to have pastrami, other than 6 inches high, was simply on rye with yellow mustard. So I added a little mustard dollop on my plate to dip and it made all the difference. After fully into both, I really was surprised at how tasty they both were and then couldn't decide which was better. The food better be good here. So far I've noticed here, because every place that serves rinks HAS to serve food, and with that comes more demand for quality, anytime you order food here, you're never going to get something that tastes bad. At worst mediocre. at worst!
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