Our thanks to Karen Brooks and Allison Jones for their new listing and appreciative review of DOC in the Portland Monthly dining guide.

 

“DOC redefines the idea of the chef’s counter, with every table positioned in view of the Italian food lovers and chefs Jobie Bailey and Paul Losch at work in Portland’s most intimate kitchen. The small menu boasts flavors foraged and farmed in Oregon, rapidly changing from week to week… Wine man Austin Morris Bridges pours glasses by the full or half glass from one of Portland’s best wine program.”

 

We’re honored to have made the cut. Read the complete review here.

 

DOC dining room

 

This week at DOC we’re continuing to make additions to the fall menu. Antipasti leads with poached duck egg served with Chop Butchery chorizo and dried olives. (We really like what Eric, Paula and their crew at Chop put out). We also picked up lamb belly and ribs from Meadow Harvest, a small ranch in Nehalem. Try the ribs with tomato & garlic sauce with verjus poached plums and be on the lookout for lamb belly later this week. For primi we’ve been seeing plenty of fall mushrooms this season: chicken of the woods, lobster, cauliflower, fried chicken and sweet-tooths have all found their way into the risotto over the last few weeks. We’re looking forward to porcinis and matsutake in the next few days. Secondi highlights this week include fresh Alaskan halibut with smoked apple and onion puree. The smoke adds a great richness, and the (bonus!) illusion of bacon. Finally, be sure to leave room for dessert. Last week we introduced roasted pear sorbet with cinnamon shortbread cookies. This week we’ve added ricotta cake with stewed peaches & fresh ginger ice cream; plus a panna cotta update in the works (rumors of pumpkin abound).