|
Overall Ratings: ****
Overall Review: Fine dining in the Oregon
wine country. Cuvee serves local products prepared in the
Country French style. This is an outstanding restaurant, and
one that we will definitely dine at again.
Review Date:
August 15, 2007
Cuisine: Country French
cuisine inspired by northwest foods
Alcohol: Full bar with a wonderful assortment of Oregon wines.
Corkage: $10 per
bottle
Attire: Casual
Location: Willamette
Valley Wine Area - Southwest suburb of Portland in Carlton.
Open Hours:
Dinner:
Wednesday - Saturday: 5:30 p.m. to 9:30 p.m.
Sunday: 5:00 p.m. to 8:00 p.m.
Lunch:
Saturday & Sunday: 12:00 p.m. to 3:00 p.m.
Summers and special wine weekends.
Parking: Street parking
Reservations: Advisable
on weekends
|
Rating Key
Explanations:
* Bad
(will never go back)
** Fair (below average - will not go back)
*** Good (would consider dining there again)
**** Very Good (will definitely go back)
***** Extraordinary (will be back as soon as
possible)
I make every
attempt to remain anonymous while reviewing each
restaurant. All meals are paid for by
myself.
This way, I can report the most honest and
trustworthy restaurant reviews possible. Other
recognizable critics frequently get special food
and service. I forgo any perks so that my
restaurant experience will be similar to yours.
If you would like
to add a review of this restaurant, email
Linda Stradley.
Also feel
free to send me suggestions of restaurants for
review.
Disclaimer: None of the restaurants reviewed on
this site have given any sort of financial
incentive to Linda Stradley or her website,
What's Cooking America. The restaurants had no
foreknowledge that a review was going to be
written.
|
|
Cuvee
Cuvee is the creation of
Gilbert Henry, chef and owner of the Portland institution,
Winterborne Restaurant.
Web
page:
http://www.cuveedining.com/
Don't be
fooled by the outside exterior or this wonderful restaurant, as you
are definitely about to enter a world-class restaurant. Cuvee brings
the charm of a small town with the fabulous country cuisine of
France that all wine and food enthusiasts will love.
Once inside the restaurant, the interior has a very
sophisticated
and
simple elegance with the black and wine decor.
During the summer months (Wednesday, Thursdays, and Sundays), the
restaurant offers a summer Prix Fixe 3-course Dinner for $25.00
along with their regular menu. This meal includes an appetizer or
dessert, soup or salad, and choice of the chef's nightly entrees.
Since the entrees sounded great, this is what we chose to do.
Appetizers:
Huitres
- Oysters sautéed in clarified butter served with horseradish sauce.
My husband, an oyster lover, said these oysters were perfectly
cooked.
Mousse
de Foie de Poulet - Chicken liver mousse served with toasted
baguette slices and condiments.
This was delicious! It was a large serving and could have
definitely been shared by two people. It is almost a complete meal
in itself.
Soup:
Fresh tomato bisque with corn kernels.
This soup was excellent and very refreshing!
Chef's Nightly Entrees:
Filet
Mignon de Pore a l'Alsacienne - Medallions of pork tenderloin
breaded and sautéed served on a bed of red cabbage accompanied with
a charcutiere sauce and homemade pasta.
My husband said the pork medallions were cooked perfectly and
tasted wonderful!
Poisson
du Jour - Fresh catch of the day prepared according to the chef's
whim accompanied with mixed fresh vegetables - Seared fresh tuna
breaded with sesame seeds accompanied with soba noodels and mixed
fresh vegetables.
This was also delicious and perfectly cooked.
Dessert:
My
husband and I decided to share our dessert. We ordered a plum tart.
It was a little on the sour side and reminded me more of the taste
of rhubarb and not plums. For my taste, a little more sugar
was needed.
 We
finished the evening off with some coffee which they served with the
French press. I really like using a coffee press as it reminds me of
our wine and food tour of Australia. Every restaurant and bed and
breakfast served coffee this way. I wish more local restaurants
would use the French press. For details on how to use a French
press, out out my web page on
How To Use a French Press.
|