The Golden Dish has posted a first look review of Union.
As a main course I had the coulotte steak, one of my favorite steaks from the new order of cuts that butchers now favor. It displays a deliciously rich wallop of beef flavor so typical of the tenderest parts cut from the sirloin cap. My dinner mate had the halibut with clams that was a classic preparation.
3 comments on “Review of Union”
I am curious how the “core of dinars that you do not see enough of in Portland” helps the food tastes better. Similarly, how does well cut jackets lead the the food to taste better.
Ah, Mr. Golden. Perhaps your best blog post ever! Chuck full of subtle irony I’m sure lost to many. Keep up the good work, Sir.
Better than Honey Paw? LOl The irony wasn’t subtle one bit!