Meredith Goad has written about her experience on the inaugural run of Dishcrawl Portland.
Out came the food, a trio of bites designed to give the Dishcrawlers an idea of what’s on the regular menu. There was (from lower left, clockwise) a wild mushroom, goat cheese and truffle oil tartine on crostini; a lamb crepe with curry, cilantro, red wine sauce and vegetables; and a “crepe cake” made with layers of crepes, crab meat, egg, tomato, smoked salmon and shrimp.
Dishcrawl Portland has published a set of 71 photos from Tuesday’s event. The next Dishcrawl is scheduled to take place June 11.