Empire Chinese Kitchen

New Chinese restaurant. Dim Sum chef from San Francisco who obviously knows what he is doing in the kitchen. Entrees just as exciting. 20 years ago Portland had a four star Sichuanese Chinese restaurant that closed after a few years because owner got in trouble with immigration and taxes. It has been one hell of a drought since Hu Shang closed. The Empire serves Cantonese cuisine but it is many steps above what we are currently getting from other Chinese restaurants in Portland.

Note: Closed on Tues.

http://www.portlandempire.com/kitchen/index.html

Tipico (Dominican Restaurant)

Just opened. Right across the street from Big Sky Bakery and right along side of Bayou Kitchen. Had a Cubano that tasted like the ones I get in Florida. Menu looks intriguing. Let me know if you try it. Cannot wait to try the Pollo Guisado.

Update: Menu has a section called Chimi. I had no idea what this was. Wike to the rescue:

Chimichurris (usually called "chimi") are a traditional snack dish (sandwich) served in the Dominican Republic. It is made from a ground pork or beef, which is sliced, grilled and served on a pan de agua (literally "water bread") and garnished with chopped cabbage.Salsa rosa is also added. This dish is made throughout the Dominican Republic and is usually sold on street stands. Each vendor has their own recipe; flavors and ingredients can substantially vary the texture and taste of the chimichurris.

This Dominican dish borrows its name from the unrelated Argentinian sauce.^{[citation needed]}

Salt on the Table?

An interesting discussion of whether restaurants should place salt on the table. Hard for me to believe their are two sides to this discussion. I get up & leave when I am told extra salt is not available. I do not want to hear that the chef feels the food has been seasoned properly. It may have been for him/her but that does not mean the food will not taste better to me if I add some salt.
http://www.nytimes.com/roomfordebate/2013/09/10/should-salt-have-a-place-at-the-table

Fabio's Hot Wings

http://shine.yahoo.com/shine-food/fabios-hot-wings-192300637.html

But in the end, health is just a byproduct of learning to cook. You could argue that cooking is the activity that most defines us as humans. Dolphins have a language; crows can create tools. But only humans can cook. By cooking, we transform the mundane into something sacred. And then we share it with others. Food is the most shareable currency we have. You probably don’t pass out money to your friends, but you can pass the paella. But first you have to know how to make it.

Cooking Is Freedom

By JIM SOLLISCH

New York Times

MSG : Crank Up the Taste

http://www.buzzfeed.com/johnmahoney/the-notorious-msgs-unlikely-formula-for-success
The “umami” craze has turned a much-maligned and misunderstood food additive into an object of obsession for the world’s most innovative chefs. But secret ingredient monosodium glutamate’s biggest secret may be that there was never anything wrong with it at all.posted on August 16, 2013 at 7:41am EDT
http://eater.com/archives/2012/09/25/watch-david-changs-mad-talk-on-the-stigma-of-msg.phpThis a video of David Chang (Momofoku Fame) talking on the stigme of MSG. Incredibly good presentation.