Navarre
<p>Chef-owner John Taboda has come up with a novel approach for ordering from his menu of locavore small-plate dishes. The menu (which changes almost daily according to the ingredients he gets at the 47th Avenue Farm CSA—short for Community Supported Agriculture) is formatted like the single-sheet checklists common in sushi bars: you mark which dishes you'd like (and whether you want a small or large portion), and the kitchen brings them out in the capricious order they're prepared. It's a great system for family-style dining, or for couples who want to try lots of Taboda's Mediterranean-influenced flavors (dishes might include salt cod and cauliflower gratin, buffalo flank steak with Syrah sauce, or country pork pâté with stewed prunes). The communal seating (seen more and more often in Portland restaurants) can be off-putting if you're after a romantic evening, but the camaraderie among fellow foodies can also be great fun. </p> <p><strong>Tip: </strong>Be sure to take advantage of the broad, reasonably priced wine list, which includes quite a few excellent Spanish varietals (if you haven't had it before, try the Rioja Crianza). </p>
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From Food & Wine , MAR 2004
Portland has a quirky side, too. At Navarre diners are given pencils to check off small or large portions of menu items. The food is nontraditional Spanish, mixing and matching small plates like pumpkin fritters with well-priced wines....MORE>>
Last updated March 2004
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