The Golden Dish has published a review of In’finiti.
Next to swoon over were the desserts. Pastry chef Patrick Tubbs, who’s been with some of Portland’s best restaurants, has a beautifully conceived dessert menu. My friend ordered the coconut panna cotta, richly textured and accompanied by sweet potato mousse, candied orange peel and ginger syrup.
I tried the Chartreuse Swizzle and felt the bar was getting just a little too cute with the lab flask instead of a rocks glass. I do not like drinking my cocktail through swizzle straws and trying to sip the drink through a tiny ice clogged flask just results in a wet shirt. Food was OK. This is Portland, for God’s sake. The deck will rock when the weather is warm.