As Yogi Berra once said, “It’s déjà vu all over again.” We planned a hashcapade at Screen Door and by the time we were sufficiently caffeinated to brave the Sunday crush, we were an hour out from heaven on the waitlist. Not gonna happen. Here’s where it gets more interesting. Astute readers will remember my sage advice to always have a backup, which was Podnah’s Pit. After driving past where I thought it had been, I realized it had moved and proceeded to NE Killingsworth. Needless to say, it was still under construction and by this time my stomach was protesting loudly. So much so, that it’s angry rumblings almost made me drive to Denny’s, but my stronger mental faculties put down the gastro-coup. Here’s another bit of advice: have a native Portlander with you on your hashcapade, because Lisa immediately recommended The Heathman Restaurant.
|The Iconic Entrance to the Heathman on Broadway|
This hashcapade was definitely looking up as we hurried through the revolving doors and discovered they not only offered Smoked Salmon Hash, but had added a Duck Confit Hash. Decisions – esta un decision me molesta – are never easy, so I explained my dilemma to the waiter who quickly assured me the Duck Confit was superb. I relaxed and sipped my fresh-squeezed blood orange juice as Lisa warmed her hands on the coffee and inhaled the roasted goodness.
|Duck Confit Hash|
What a lovely presentation – hash, poached eggs, chives and a little signature hot sauce! The taste and flavor exploded in my mouth as I savored each bite. The duck confit itself was moist, the hash browns slightly crispy and tasty with little bits of onion. Combining the egg, hot sauce and chives was sublime. I offer the following photo of Lisa’s dish Oeufs Mollet Florentine with Short Ribs and Potatoes.
|Short Ribs & Oeufs Mollet Florentine|
Oeufs Mollet (soft boiled egg) Florentine with a bechamel sauce, spinach and gruyere cheese was absolute heaven. Why do I mention this dish? Because it has all the requisite ingredients for a future hashcapade at Chez Clark!
Oooh, Clark. I would have had major entree envy had I ordered the hash and sat across from Lisa's Short Ribs & Oefs Mollet Florentine. So… You gonna deconstruct that into hash?????
Didn't her dish look exquisite! It is indeed my plan to make that into hash from scratch at some point. Apparently, Julia Childs flunked the test on Oeufs Mollet in culinary school 🙂