Six Darn Good Eats in {Small Town} Montana

When Mr B and I go on a road trip, we are like a couples version of Guy Fieri in Diners, Drive-ins & Dives… without the television show, the car, the fame, or the bank account, of course. (Sigh.) Nevertheless, we make it a point of tracking down the best small town eats we can find. The smaller the town, the more Mom-n-Pop a place feels, the more the locals rave, the greater the appeal for us.

Travel tip: Locals are, by far, the best resource for finding great small town eats.

Our most recent road trip took us through small town Montana, and I thought I’d share a few of our favorite finds.

This post may contain affiliate links, but don’t worry – they won’t bite.

Base Camp Cafe
Columbia Falls, Montana [Pop. 4,796*]

The Low-down: Super friendly, laid-back, easy-going vibe. Clean, comfortable, family-friendly rustic ski-lodge decor. Locally sourced seasonal produce, eggs & meat. Excellent Vegan and Vegetarian options. Serves breakfast and lunch.

We ordered: The Tamarack Wrap {Fresh lettuce, tomato, carrot, onion, and garlic aioli, served on a grilled tortilla}; and the Scout {Applewood smoked ham, swiss cheese, lettuce, tomato, onion, stone ground mustard, and mayo on sourdough.}

Why They Made the Grade: Mr B was working in Columbia Falls, so I spent about four hours at the Base Camp Cafe, camped out at a little table tucked between the kitchen and the side patio. This gave me a great vantage point for watching folks come and go, from breakfast to well past lunch. Most people who came in appeared to be local, return customers, but whether they were life-long buddies or strangers passing through, everyone was greeted warmly and served promptly.

The food at the Base Camp Cafe is fresh, mindfully created (and very good!), and service goes way above and beyond. My Tamarack Wrap was delicious; the vegetables were fresh and satisfying, and the garlic aioli was robust and complemented everything in the wrap perfectly. Mr B’s ham and Swiss was, in his words, “probably the best ham sandwich I’ve ever had that wasn’t made in my own kitchen.” The ham on it was thick; hand-cut directly off the bone, and the sandwich itself was generously portioned. Needless to say, we will definitely be returning to the Base Camp Cafe next time we pass through Columbia Falls!
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Parkers’
Drummond, Montanta [Pop. 329*]
156 Hamburgers

The Low-down: The town of Drummond, Montana is so small that I’m sure there is a designated citizen sitting in the Chamber of Commerce office anxiously grasping a pack of peel-n-stick numbers, just waiting for someone to have a baby so she can run out and change the population sign. The vibe at Parkers’ Family Restaurant is 1950’s soda-shop grunge, with scads of vintage Coke decor, friendly service, and abundant local color.

We ordered: The Turkey and Green Chile Melt; and the Texan Burger (bacon, a flat-fried egg, cheddar cheese, lettuce, tomato, jalapenos, and bbq sauce served on garlic texas toast).

Why They Made the Grade: You are not going to find a lot of fancy-pants gluten-free, Non-GMO-certified, vegan-forward fare at Parkers; but if that’s your deal, I’m guessing Drummond isn’t the town you’re headed for anyway. At Parkers, the menu is entertaining and the food satisfying, and in that regard, it definitely hits the spot. Parkers’ boasts 135 (or more) unique types of hamburgers, which means they could feed everyone in town by making just two of each kind of burger. (I’d bet dollars to donuts that the menu at Parkers’ has more pages than the town phone book.)

Although some of the menu items are a little out there (for example, the “Monster-in-Law” Burger – crispy tots, a 1/2 lb. patty topped with ham, pepperoni, swiss and american cheese, chili cheese Fritos and curly fries, sour cream, jalapenos and black olives), many of the uniquely named combos look downright scrumptious. Note that all burgers can be ordered sans meat, or with a chicken patty or GardenBurger, so despite initial impressions, vegetarians are good to go here! Mr. B’s burger was delivered cooked medium-rare just as he requested, and my turkey melt was simple and delicious. Service was a bit slow, but the heat the day we ate there was closing in on 100° and the restaurant AC was down, so I think everyone was moving a bit slower for it.
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Sparky’s Garage
Butte, Montana [Pop. 33,584*]

The Low-down: Sparky’s has a cool, vintage gas station vibe. (Think Red Robin meets Midwest BBQ.) The menu is a balance of meaty “man-food” and deep-fried comfort, all served up in gut-busting portions.

We ordered: Mr B got the Garage Combo {1/2 rack ribs, beef brisket, and cole slaw, with sweet potato fries}, I had the Buffalo chicken sliders, and we shared an order of Fried Green Tomatoes.

Why They Made the Grade: Butte is, by far, the largest town in our small town round-up, but we didn’t want to skip it, because both the food and the ambiance in this place were downright awesome. (Also, anyplace that hangs a picture of Marilyn in the ladies’ room gets extra points with me.) Both Mr B’s brisket and his ribs were fall-apart fork tender, and my Buffalo chicken sliders were heaped high and very tasty. Service was on the slow side of acceptable, but we weren’t in a hurry, so it wasn’t really a problem.

Sparky’s portions are huge; we ended up taking enough home for lunch the next day, plus a decent midnight snack.
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Two-Bit Saloon
Whitehall, Montana [Pop. 1,077*]

The Low-down: Montana homeboy hangout just this side of a dive bar. Surprisingly fresh ingredients pepper a decidedly meat and carb heavy bar food menu. Cold Smoke Scotch Ale on tap. {Mr B’s favorite beer ever. Ever.}

We ordered: A whole order of their “Famous Chicken Strips” with a green salad, which was plenty for both of us.

Why They Made the Grade: If Whitehall is a one-horse town, then the Two-Bit Saloon is where that lone cowboy goes to cool his thirst and fill his belly. This was our second or third stop-over at the Two-Bit; the draw for Mr B being that they have Cold Smoke Scotch Ale on tap, which is, as far as he’s concerned, the nectar of the Brew Gods. The bar menu is heavy on beef and pork and slim on salads; nevertheless, the salad we ordered with our chicken strips arrived cold, fresh, and ample. As for those chicken strips, whenever you put “famous” in front of anything on a menu, you open yourself up to some mighty close scrutiny. As we waited for our meal, Mr B and I even wondered aloud whether they would live up to their hype. Let me tell you here: they did. Moist and succulent with just the right amount of kick, the Two-Bit’s Famous Chicken Strips were definitely a winner for us.
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Three Forks Cafe
Three Forks, Montana [Pop. 1,904*]

The Low-down: Inviting, casual, airy hangout with a lot of entertaining local color. Lovely mural on the back patio.

We ordered: Two Chicken Salad Sandwich Specials – one with a green salad and one with tots.

Why They Made the Grade: The food at the Three Forks Cafe is fresh, well-prepared, and tasty, but the best part of this place was the people. Once again, Mr B was working in town, and while he did, I spent my time typing away on my laptop and enjoying their beautiful muralled patio… and casually eavesdropping on the goings on around me. (It’s tough not when people are only a few feet away.) The best of the best was a group of seven or eight retired good ol’ boys who apparently meet at the cafe for a weekly get-together. I gotta tell you: there is nothing more entertaining than listening to a bunch of old guys talk politics and prostate exams. They caught me laughing at their comments a few times, and I’m pretty sure they upped their game at least once just for my benefit. 🙂

3 Brothers Bistro
Hardin, Montana [Pop. 3,505**]

The Low-down: Upscale small town downtown vibe. Clean, eclectic mix of vintage and sleek decor.

We ordered: A large pizza – half Soprano {Alfredo sauce, chicken, bacon & roasted red peppers} and half Big Fat Greek {Pesto base, mozzarella cheese, feta cheese, artichoke hearts, roasted red peppers, tomatoes & black olives}.

Why They Made the Grade: The secret to the amazing pizza at 3 Brothers Bistro is in the crust. Soft and savory inside, with a crisp brick-oven finish on the outside, it is tossed to just the right thickness so that it complements and conveys the pizza toppings without overwhelming them. The pizza toppings themselves are fresh, flavorful, and generously applied. Notably, their cheese is also very fresh tasting, and distributed in balanced amounts, so that your cheesy-pizza experience does not come at the expense of masking the flavors of the other pizza ingredients. Service is fast and friendly, and if pizza isn’t your thing, there are plenty of other offerings on the menu, from crab cakes and smoked salmon to burgers and alfredo.

The pizza toppings themselves are fresh, flavorful, and generously applied. Notably, their cheese is also very fresh tasting, and distributed in balanced amounts, so that your cheesy-pizza experience does not come at the expense of masking the flavors of the other pizza ingredients. Service is fast and friendly, and if pizza isn’t your thing, there are plenty of other offerings on the menu, from crab cakes and smoked salmon to burgers and alfredo.

[Population stats: 2013*, 2010**]

Do you have a favorite small town place to eat? We’d love to hear about it in the comments below!

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Spicy Pan-fried Blackened Rockfish

January 6 By Renée ♥ 25 Comments

Seasoned with smokey paprika and three kinds of dried peppers, this Spicy Pan-fried Blackened Rockfish has just the right amount of kick!

This post may contain affiliate links, but don’t worry – they won’t bite.

This savory Blackened Rockfish with Kale Caesar Salad from Skillet was my favorite bite at the 2015 IFBC Culinary Expo. The spicy dry rub, seasoned with paprika and three kinds of dried peppers, has just the kind of kick Mr. B and I love. In fact, I loved it so much that I contacted the nice folks at Skillet Street Food asked for permission to share their Dry Rub recipe here, which they very kindly granted.

A fresh Caesar salad on the side (traditional or kale) makes the perfect companion dish, quelling the dry rub’s heat without putting out the fire.

Once you mix up the dry rub, pan-frying the rockfish is a snap! You can literally have this made and on the table in 20 minutes; less if you have the dry rub already mixed up.

Pan-fried Blackened Rockfish

Seasoned with smokey paprika and three kinds of dried peppers, this Spicy Pan-fried Blackened Rockfish has just the right amount of kick!

Course Main Dish

Prep Time 15 minutes

Servings 4

Author Renée B. ♥ The Good Hearted Woman

Ingredients

1 lb. fresh rockfish fillets or Pacific cod, red snapper or striped bass 1/2'-3/4" thick
1/2 batch Rockfish Dry Rub Mix
2-4 tablespoons vegetable oil

Instructions

Heat cast iron or heavy skillet over medium heat until a water droplet sizzles on the surface, then add enough vegetable oil to lightly cover bottom of skillet.
Coat both sides of each fish fillet with the dry rub mix and place into the heated skillet.
Fry on first side for about 3 minutes, or until the bottom of the fish is nicely browned.
Turn over with tongs and brown the other side for 2 to 3 minutes more, until the flesh is firm and opaque.
Remove the fillets from the skillet with tongs and drain on paper towels.

Recipe Notes

This pairs well with a Caesar Salad.

Since first making this dry rub, I’ve tried the Spicy Skillet Dry Rub on Pacific Cod, red snapper and striped bass; as well as everything from everything from roasted vegetables to barbecued steak, and have never been disappointed.

Some of the ingredients for the dry rub were initially a little hard to locate, but once I figured out where to find them, it was a piece of cake.

Let me save you some time: you will find the ground pasilla pepper and ground New Mexico chili pepper in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive and the recipe makes a lot of dry rub, so it will go a long way.

Spicy Skillet Dry Rub

Course Condiment

Prep Time 5 minutes

Total Time 5 minutes

Author Skillet, Seattle, WA [IFBC 2015]

Ingredients

5 tablespoons smoked paprika
1 tablespoons garlic salt
2 1/4 teaspoons ground ginger
1 tablespoons ground pasilla pepper
2 teaspoons ground chipotle pepper
1 tablespoons ground New Mexico chili pepper
1/2 tablespoon ground mustard powder
5 teaspoons white granulated sugar
2 tablespoons kosher salt

Instructions

Mix all ingredients. Store in an air-tight container.

Recipe Notes

Ingredient Substitution: If you don't have all the dried peppers on hand, just substitute 3 tablespoons of regular chili powder for the ground pasilla, chipotle, and New Mexico chili peppers.

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running, and at the same time allow us to keep traditional advertising to a minimum. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Simply Elegant {Duc’s Bistro}

August 28 By Renée ♥ 8 Comments

Dining at Duc’s Bistro in Honolulu’s Chinatown is an unforgettable experience in casual elegance, delicious food, and warm hospitality.

Thinking about how the paths of individuals cross unknowingly through time and space has always intrigued me. For example, even if you and I have never met, if you live in the Portland area, there is a better than good chance that we have brushed shoulders at one time or another. We might have visited Multnomah Falls on the same day, or ridden the same MAX train, or visited the same food cart within minutes of one another. In other words, we have probably been in the same space at the same time at least once.

I like to think of it like this: pretend that you are a blue light on a globe that shows your location in real time, and I am a green light. How often would our lights cross one another? The glowing paths left by those little lights moving through time is an interesting image, and one that came to mind this summer when Mr. B and I visited Duc’s Bistro in Honolulu’s Chinatown, because there is an excellent chance that the owner, Duc Nguyen, had a hand in cooking one of the most memorable meals Mr. B and I have ever had – 34 years ago.

Back in 1981, when Mr. B and I were seventeen and full of big dreams, we scrape together our hard-earned pennies and took a day trip to Seattle over spring break, where we splurged on a dinner at the most elegant place we could think of – the top of the Space Needle. While we watched the city rotate across our field of vision, Duc – then a recent immigrant from Vietnam – was working away in the Space Needle kitchen and dreaming big dreams too.

Fast forward 34 years.

Duc has come a long way from that sky-high kitchen in Seattle. A resident of Hawaii for more than twenty years now, Duc has been carefully creating and serving traditional Vietnamese and classic French cuisine in Honolulu’s Chinatown since 1992. His dedication to providing diners at his restaurant with food of incomparable quality, freshness, and flavor – served with unparalleled hospitality – is renowned among locals and tourist alike.

Let’s start with that hospitality, because that is what stands out above all else at Duc’s. Enter the front door, and the atmosphere is clean, modern and inviting, highlighted with tasteful pink ambient lighting and crisp white table clothes. Once seated, you will likely be greeted by Duc himself, who will make you feel so welcome that it is almost as if he has been waiting a very long time to meet you.

Likewise, the service at Duc’s was impeccable. Our waiter, Kanoa, was just as warm and friendly as Duc, and – without a note of hyperbole – he was one of the best waiters we have ever experienced: professional, knowledgeable, and completely attuned to our needs. We learned that he started working at Duc’s when he was twelve, and now 27, Kanoa has developed such a finely honed instinct that we never once wanted for anything. He explained each dish carefully and answered our questions completely before we even asked, magically appeared tableside whenever we needed anything, and intuitively knew when to leave us to enjoy our evening.

Duc’s menu takes its inspiration and vision from a synthesis of effortlessly beautiful dishes from the cuisine of Vietnam, the fresh ingredients of Hawaii, and the refinement of western methods and presentations. The resultant menu is one of simple elegance.

After consulting with Kanoa, we decided to start out with a Baby Papaya and Shrimp Salad, which turned out to be one of my new favorite things ever. Crisp, fresh, and dressed lightly with what I’m pretty sure was nuoc cham (sweet Vietnamese dipping sauce), this was a wonderful start to our meal.

Over the course of our dinner, we ordered a few drinks to share as well. The ginger martini was So Good (you remember how much I love ginger, right?), and Mr. B’s mojito was a refreshingly cool, well-balanced blend of tart and sweet. However, the real standout the “Madame Vu,” a blend of cloves, ginger, sugar cane, pomegranate and pineapple mixed with (your choice of) vodka, rum or gin. We went with vodka, and the unique blend of flavors immediately became a new favorite for both of us.

For our main course, we chose Lemon Grass Chicken, Breast of Duck Saigon, and Long Green Beans With Garlic. The chicken, boneless organic thigh strips sautéed with lemongrass, was fresh tasting, mildly spicy, and very satisfying. The market-fresh long beans were well seasoned with just the right amount of garlic to enhance without overpowering their delicate flavors.

The duck was a big surprise for me. Duck is not something I usually enjoy: many preparations leave it too greasy, and I find the gamey flavor off-putting, but Mr. B loves it, so we ordered it with the idea that he would have the duck, I would have the chicken, and we would share the beans. However, when I tried a bite of Mr. B’s duck, I tasted no gamey flavor whatsoever, and the meat was tender, succulent, and delicious. Needless to say, Mr. B had to share.

We topped off our dinner with Apple Banana Tapioca Pudding topped with coconut cream, and garnished with ground peanuts, sliced almonds, and mint. I loved this delicately creamy dessert so much I came home and created my own version of Banana Tapioca Pudding to preserve the memory in my recipe file.

Food is served family-style, and portions are on the small side (relative to today’s super-sized norms) but they are actually exactly the right size for sharing. Prices are on the median for mid-high end dining in Honolulu: our bill, which included an appetizer, two protein-based entrees and one vegetarian entree, three cocktails, an espresso and dessert, came to a little over a hundred dollars before tip, which we both considered very reasonable considering it was our one Big Night Out in Hawaii.

A final word:

Being from Portland, I’m accustomed to finding little dining pearls in the most unassuming places, and have learned that best places are sometimes surrounded by less than desirable neighbors. This is definitely the case with Duc’s, which is tucked between a nail salon and a corner flower vendor on a sketchy-looking street in Chinatown. Do not let the location deter you from a truly wonderful dining experience.

Duc’s Bistro
1188 Maunakea St
Honolulu, HI 96817
Chinatown

Phone number (808) 531-6325
ducsbistro.com

The Best Oahu Cheap Eats {Part 2}

July 28 By Renée ♥ 7 Comments

The second installment in our countdown of delicious and wallet-friendly Oahu food finds. {Read Part 1 here.}

This post may contain affiliate links, but don’t worry – they won’t bite.

#5 →Highway Inn {Honolulu}

Mr. B and I are big Guy Fieri fans, so we had to check out his recommendation for authentic Hawaiian food at the Highway Inn in Honolulu.

The service very friendly, and we were escorted to a table quickly. After studying the menu (which included a glossary of terms for non-locals) we decided to share a Super Lau Lau Combo Plate.

Combo plates are served with poi or rice, `uala (sweet potato), haupia (Hawaiian flan), and a choice of lomi salmon, potato salad, macaroni salad, or nalo greens with liliko`i dressing. Our super combo came with an extra protein, and we could choose from kalua pig, pipikaula, squid lu’au, or chicken long rice.

Oahu Cheap Eats - Highway Inn| The Good Hearted Woman

Our plate (clockwise from rice) included rice, pipikaula, purple sweet potatoes, lomi lomi, and pork lau lau.

Mr. B and I both enjoyed the lomi lomi so much that I spent the rest of my trip asking complete strangers how they made it at home so that I could make an authentic version myself. Likewise, the sweet potatoes and the pipikaula (a moist, flavorful Hawaiian-style jerky) were both very good.

Lau lau was completely new to me. It involves carefully wrapping a mixture of finely shredded kalua pork (or chicken/beef) and fish in taro leaves and steaming the mixture. I wish I could say I loved it, but I didn’t– I found the steamed taro leaves too reminiscent of canned spinach. However, the inside pork and fish mixture was quite tasty, which resulted in my half of the plate looking like a picky toddler had a go with it.

Overall, while traditional Hawaiian fare did not move to the top of my favorite cuisines list, the Highway Inn is definitely a great place to experience it.

Note: If you are looking for “live like a local” Hawaiian food on the cheap, my tour bus driver Aaron (a seriously nice guy) highly recommended Ono Hawaiian Foods in Waikiki. Disappointingly, Mr. B and I ran out of time to make it there this trip, but it gets great reviews on Zomato and Yelp, so you might want to check it out.

#4 →Surf N Turf Tacos {Honolulu – Waikiki}
The portions here are over the top! Waikiki is a shopping mecca with high end stores aplenty, and everything there seems to comes with the price-tag to match, even the food. However, Surf N Turf Tacos is one place where you can definitely get your money’s worth. Before we stopped here, I read a few reviews and they were quite mixed, but I’m really glad we decided to go for it. It was located very near where we were staying, so we picked up a burrito and a salad bowl and took them back to our hotel to eat. The service was very friendly, and the food was fresh, hot, and plentiful. In fact, if we had known ahead of time how ginormous our order would be, we would have split a single item – as it was, the leftovers were plenty for a couple of generous snacks for each of us. There have lots of vegetarian options, and we especially recommend the Grilled Veggie Burrito. (Sorry that there are no pictures of this one: we were so hungry when we got back to our hotel that I completely forgot to take pictures before we ate, and we all know how pretty leftover burritos are!)

#3 →Me BBQ {Honolulu – Waikiki}

From the outside, Me B-B-Q looks like a run-down, dingy little hole-in-the-wall. (Taped to the window next to the business hours, you will find a list of “Don’t’s” that includes a warning against sleeping on the premises.) Don’t let that put you off for a second!

The food at Me’s is so good (and so wallet-friendly) that we ate here twice. Portions are huge and one combo plate was plenty for both of us, with leftovers to spare. There are a ton of dishes to select from. We ordered the Na’s Special, which comes with Korean-style chicken and beef (both amazing!), fish jun (egg battered fish), two scoops of rice, and a choice of four sides– all for about twelve bucks!

#2 → Marukame Udon {Honolulu – Waikiki}

Name: Pan-fried Blackened Rockfish
Prep time: 15 min
Yield: 4
Ingredients: 1 lb. fresh rockfish fillets (or Pacific cod, red snapper or striped bass 1/2'-3/4" thick); 1/2 batch Rockfish Dry Rub Mix; 2-4 tablespoons vegetable oil

Note: This is our #1 for pick for vegetarians!

Umami, often referred to as the fifth taste, is described as a pleasant “brothy” or “meaty” taste with a long lasting, mouthwatering and coating sensation over the tongue. Let me just tell you up front, Marukame Udon is the place on Oahu to seriously get your umami on.

We must have passed by the line outside Marukame Udon ten times over the course of a couple of days before we finally decided to brave it, and we were so glad we did. As it turns out, due to the cafeteria-style service (think Subway with delicious fresh noodles), it moves pretty quickly.

Marukame Udon aren’t your typical udon noodles: made Sanuki-style, the process for creating them is known to be back-breaking, but the results are amazing. (It also offers a great show for folks waiting for a meal.)

You first choose from a variety of udon options that are tailored to your tastes, including traditional, curry, bukkake, cold or hot. You then progress through the line and add your choice of tempura (vegetable and seafood), inari, musubi and fried chicken. Finally, you can add a little something extra to make it your own, including tempura sauces, chili flakes and wasabi, Tenkasu (tempura crumbs), Welsh green onions, and freshly grated ginger. For Kake udon, there’s also soup dispenser where you can add as much or little as you like.

I ordered bukakke odun, which is served cold. Mr. B had his Ontama-style, topped with a soft boiled egg. The noodles themselves were tender and perfectly cooked, and both came swimming in a deliciously amazing, wonderfully savory sauce that made our umami receptors do a freaking happy dance all over our mouths.

Oh my gosh. I’m getting so hungry just thinking about it that I almost forgot – our whole bill for two bowls, four small plates and a soda came to just $18! Especially by Waikiki standards, that’s a crazy-good deal.

Could there be anything better than fresh udon noodles? Believe it or not, we think so. Read all about our Top Pick for “Great Oahu Cheap Eats” in tomorrow’s post!

Gem Creole Saloon {McMinnville, Oregon}

June 5 By Renée ♥ 7 Comments

Quite possibly one of the best Creole eateries west of Louisiana!

When you think of great Creole scratch cooking – homemade jambalaya, spicy-rich crayfish gumbo, or crisp-on-the-outside, melt-in-your-mouth hush puppies – where do you think of? I’m guessing that McMinnville, Oregon is probably quite a ways down on your list.

You’re gonna want to rewrite that list.

Mr. B and I took a little tour down memory lane a few evenings ago and found ourselves in McMinnville early in the evening, just about supper time. (No, we weren’t over by the courthouse, but good for you for catching that one!) A quick search pointed us directly to the historic district on Third Street – and the Gem Creole Saloon.

The Gem Creole Saloon offers a new century twist on Creole cooking in the historic space that first housed McMinnville’s original Gem Saloon back in the 1800’s. The ambiance is relaxed, prices are very reasonable, and the service was first-rate. The menu is not too long, but there is definitely something on it for everyone, and gluten-free and vegan choices are clearly marked. There is also a complete cocktail menu, an excellent bourbon and whisky selection, and an extensive wine menu.

You can start off with a selection from the full-on frites menu (French fries) – which includes Cajun French Fries, Voodoo Fries, Bayou Fries, Sweet Potato Fries, and even “Boo Fries” with honey butter! Or opt for one of many small plates, including fried pickles and okra, braised greens, mac & cheese, four kinds of biscuits, and jalapeno-cheddar hush puppies.

Oh. My. Goodness. Those hush puppies.

Served with a crisp, sweet fennel cole slaw and a lightly seasoned dipping sauce, the Gem’s hush puppies were the best Mr. B and I have ever tasted. (It took more than a little restraint on our part to not order a second plate.) Flawlessly executed, these fried corn dumplings had a lovely outside crunch that opened to a soft, smooth, almost cake-like inside. The corn flour mixture was seasoned perfectly, balanced with just the right amount of roasted jalapeno and grated cheddar. Each bite simply melted in a pillow of delicious, airy lightness.

Gem Creole Saloon offers a variety of true-to-its-roots entrees, including fresh local oysters, crawfish étouffée, Louisiana BBQ Shrimp, and ‘Madame La Roux’s Gumbo.’ Portions are very generous: one small plate and a main dish would have been plenty for us if we didn’t want leftovers. Which we did.

Mr. B chose the Catfish Two Ways, which turned out to be deliciously beautiful plate. The first fillet was fried traditionally in a buttermilk and cornmeal breading, and the second blackened and served with rémoulade and a rich, mildly spiced rum sauce.

I’ve never been a big fan of catfish: I usually find the gamey taste off-putting, and it is often served fried in a heavy corn-breading that only muddies the taste more. This catfish was none of those things. It was smooth, buttery, and delicious. The accompaniments highlighted the natural flavor of the fish without overpowering it, and the two preparation styles complemented one another very well.

As for me, I love jambalaya – I keep searching for the perfect jambalaya like Graham Chapman searching for the Holy Grail. (And let me just say, a decent jambalaya is not an easy find in the Pacific Northwest.) With the 45-minute cooking time noted on the Gem’s menu, I hesitated, but the place seemed to have more Creole-cred than most, plus our waiter Phil assured me that it was amazing, so I took a chance.

It was definitely worth the wait.

Made to order, the Gem’s traditional pan-style jambalaya – smoked ham, andouille sausage, and chicken cooked in a stew of rice, tomatoes, and spices, and topped with four lusciously tender shrimp – is infused with deep, rich flavors and just the right amount of kick. (You can also order it with crawfish.) Very generously portioned, one order is enough for two servings and then some.

One word of warning: Don’t even make the trip if you don’t have the time. Everything at Gem’s is cooked from scratch. The menu even notes that “to cook well requires a certain amount of time. If you must wait it is only to serve you better and please you more.” Our dinner took two hours, and it was lovely from start to finish.

Speaking of finishes… we didn’t intend to get dessert. We rarely do. And we were already full. So we passed on the pecan pie, and even the red velvet cake, but then… Bread Pudding. Caramel Bread Pudding, topped with whipped cream.

Once again – Oh. My.

Gem Creole Saloon
Current Menu

Historic Downtown McMinnville
236 NE Third Street
McMinnville, Oregon

(503) 883-9194
Seven days a Week
Happy Hour 4 – 6 pm daily

HQ Southern BBQ {Casper, WY}

August 8 By Renée ♥ 3 Comments

Notes from the Man Cave

I travel to Wyoming once or twice a year on business, and Renée occasionally goes with me. When I’m on the road, I always try to find places to eat that are a little off the beaten path – the food is usually good, I get to meet new people, and every once and awhile I discover something awesome. So this July, when Renée stumbled onto a little mom-n-pop BBQ joint just a short hop east from our hotel in Casper, I was all over it like red beans on rice.

HQ Southern BBQ opened in 2011 in a former gas station, and on the outside not a whole lot has changed since the days when folks were pumping gas there. The place is totally without pretense: if anything, I guess you could call it “rehabbed western truck-stop chic.” It isn’t a big place either – maximum seating inside is forty-six, with a dozen or so more seats outside.

To say HQ is popular with the local crowd would be an understatement: when we arrived, the place was packed and there were about fifteen people waiting around for take-out orders or a sit-down table. Instead of waiting with the crowd, we opted to eat in the small bar area, which turned out to be a great decision because that was where we met Collin.

HQ Southern BBQ Review | The Good Hearted Woman

The entire HQ bar area.

Collin was our server-bartender, and he has worked at HQ for just over 2 years. Collin’s customer service was outstanding, out-shined only by his enthusiasm for his work (and his desire to get HQ on Guy Feiri’s short list for Diners, Drive-ins & Dives).

After discussing the menu, Renée and I opted to split a Rib Sampler: a full slab plus two sides. While we waited for our food, we sat back and listen as Collin told us all about HQ BBQ. He quoted some pretty impressive statistics, too. (“My boss likes numbers, and he passes them on to me. I like numbers, too.”) Collin claims that HQ goes through 10 lbs. of chili a week and 90 lbs. of dry rub a month, and has served 45,000 lbs. (yes – Thousand!) of Mac & Cheese in the last three years. Not surprisingly, business is booming: sales increased by 25% from 2012 to 2013. “We don’t have the numbers for this year yet, but I know they’re up again.”

In the time it took Renée to go outside and snap a few pictures of the exterior, two small platters of warm corn bread were delivered to our seats. The corn bread was moist and sweet without being cakey or sticky, and came with a small service cup of honey butter.

A few minutes later, our meal arrived: a plate heaped with three short racks of pork ribs, plus a half-pint canning jar brimming with that famous mac-n-cheese and another full of coleslaw. It was a thing of beauty for this barbeque-lover. (By the way, the mac-n-cheese lived up to the hype, and the coleslaw was crisp, sweet and clean tasting.)

We started with the spicy bourbon habanero ribs, which turned out to be a lot less spicy than they sounded, but were amazingly delicious. The Memphis-style dry-rubbed ribs were outstanding as well, flavorful and incredibly succulent (especially for a dry-rub), with just the right amount of sweetness to highlight the spices. The last rack was also on the sweet side, smoked to perfection and generously slathered with HQ’s signature wet sauce.

Renée and I agreed that we would be hard pressed to pick a favorite. If we had to choose just one, she would go with the bourbon habenero, and I would probably lean toward the dry-rub.

No wimpy paper napkins here – HQ gives you a full-duty bar rag for a napkin. You need it.

Regardless of style, every rib on our platter was tender and moist, the meat showing a beautiful pink against the bone and falling off in perfectly smoked bites. With the baseball game on above the bar, my beautiful wife beside me, and a Crown Royal on ice to top it off, it was a nearly perfect meal. The only thing that would have made it better would have been if the Mariners had been playing, but since we were in Rockies country, our meal at HQ was as good as it gets in Wyoming.

Getting myself a little honey at HQ.

By the way, Guy Feiri, if you are reading this, we are supposed to tell you that Collin in Wyoming is waiting for your call. Seriously. This place is Awesome! The number is (307) 315-6947. Just call and let them know you’re coming so they have a seat waiting for you! And be sure to tell Collin that Rick & Renée from Oregon sent you!

HQ Southern BBQ

70 Curtis St Evansville, WY
(2 mile east of Casper, just off Hwy 25)

El Cubo de Cuba {SE Portland – Hawthorne}

April 23 By Renée ♥ 2 Comments

We might have never stopped at El Cubo de Cuba if it weren’t for my mother’s broken shoulder. We had just gotten done visiting her in rehab, and were on our way to a weekend getaway in the Gorge. But Southeast Portland is a long way from Hood River when you are hungry, so we stopped at the first place we saw that looked interesting – a bright little corner on the westerly end of Hawthorne where parking is miraculously plentiful – El Cubo de Cuba. It has been nearly forever since Mr. B and I have tried out a new place without first consulting Yelp or UrbanSpoon or one of our foodie friends. All can say about that is, let’s hear it for doing things the old-fashioned way.

The first thing that hits you walking through the door is the décor. Bright, colorful walls are literally covered with hand-written messages – congratulations to the owners, menu advice, even a warning or two over the exit door. The feel of the place is casual and homey, and the environment is very inviting.

El Cubo de Cuba is another Portland Food cart gone brick-n-mortar. The menu reflects its roots: simple and straightforward, and the atmosphere casual to a fault – just a click away from food cart etiquette. After perusing the menu, you order at the kitchen window counter and when you’re finished eating, you bus your own table. Service was fast, and the staff was friendly and very helpful.

The food at El Cubo de Cuba is, in a word, Comfortable.

Nothing we ordered stood out proclaiming, “Yes! This is the best [insert Cuban favorite here] I’ve ever eaten and I must eat this every night for the rest of my life.” On the other hand, having now eaten there on three separate occasions, I can say that the offerings are solidly, consistently good and very satisfying.

The menu includes a simple selection of rice bowls, plates, and sandwiches, each offering up to three choices of meat and a vegetarian option. Mr. B and I shared the Mojo Pork Plate. Our plate came with Cuban Black Beans and a choice of yellow, brown or white rice (we opted for brown). We also ordered a Caribbean Salad, which turned out to be a great choice – the mango, cucumber, red onion and avocado paired extremely well with the Mojo Pork. The Mojo Pork, a slow roasted, locally sourced pork shoulder, arrived lean, tender and succulent, and we were both very impressed with the sweet, savory flavors that the accompanying citrus mojo sauce imparted to it.

The black beans were very mildly spiced – maybe even bordering on bland, but not in a bad way, if that makes any sense. I guess I was expecting something with a bit more punch, but Mr. B and I are both fans of spicy food, and have come to expect that sometimes you have to tone things down for the masses. After all, it is so much easier to add spice to something then take it out, right? In the case of the black beans, it was nothing a shake or two of hot sauce and a squirt of lime couldn’t remedy.

El Cubo de Cuba also sports a decent beverage menu that includes a variety of rum cocktails, wine and sangria, beer, espresso, and a number of non-alcoholic options beyond the expected soda, coffee and juice.

Finally, this review wouldn’t be complete if I didn’t share a little peek inside the “facilities” and these photographs that were hanging on the walls. I was so intrigued and touched by these faces. They got me to thinking about Cuban politics and what relatively little I know of them – and how my generation and the ones that have followed have never known a world with a free Cuba. Here is Oregon, Cuba seems a world away, when in reality it is only 90 miles from the US Borders of the Florida coastline – the same distance from 31st & Hawthorne to The Dalles. These images made me consider those Cuban people with more depth than I have in a long time. That’s a lot to get out of a short trip to the bathroom, so I think it’s worth noting.

Overall, if you are in Southeast Portland and looking for a good plate of savory comfort with a side of mango and lime, look no farther than the corner of 31th and Hawthorne, right under the big blue sign.

El Cubo de Cuba
3106 SE Hawthorne, Portland, Oregon.
Winter hours
Sunday through Thursday, 11:30am – 9:00 pm,
Friday & Saturday, 11:30 am – 10:00 pm
Closed Mondays
Happy Hour 3 – 6 pm Daily
Hours are extended in summer