Portland Magazine has reviewed Terlingua,
Though not specifically a barbecue joint, (Terlingua bills itself as “boutique barbecue”), the house-smoked meats–daily preparations listed on a board at the bar–offer some mighty fine fare along those lines. Crossed off a second after we order, our St. Louis ribs appear, perfectly blackened on big bones ($14/$21). With these tender beasts are savory sauces (spicy vinegar and sweet-and-smoky), slices of ripe watermelon, a tangy mixture of house-pickled vegetables, and grilled pita bread.
The Golden Dish has reviewed Central Provisions,
Ending with a hot dish of seared wild black bass a la plancha, a festive and generous dish of white fish seared fast and furiously to retain moistness and flakiness. Spread alongside was the sweet-sour fig agrodolce and batons of king oyster mushrooms, all of which was so right.
and Peter Peter Portland Eater has reviewed Piccolo.
Their small but unique menu gave us a different take on Italian. Their cozy restaurant is a little tight, but definitely well placed. Their service staff was prompt, courteous, and knowledgeable. Add this one to your list when you’re looking for something a little out of the ordinary, when you feel like every day is exactly the same, and you want to branch out and feel alive in the superunknown.
