“You know that restaurant that was in that Portlandia clip? We went. It’s pretty good.”
My friend’s rec had a touch of blasé to its tone, but it was good enough to pique my interest. With two hours to kill and a belly full of Voodoo Doughnuts and iced coffee, I had nothing left to do in Portland except eat an absurdly early dinner at Gilt Club before a plane flight back to New York. I took advantage of an empty restaurant to order far too much food for any sane person to consume by herself.
I wasn’t feeling Colin the Chicken this time around, but Billy the Goat sure was tasty. Goat Meatballs with spinach, Parmesan, walnuts atop a fresh pesto were full of flavor, though a tad on the dry side.
Add to that some silky artichoke soup and a plate of crackly, spicy, horrifyingly addicting pork rinds with chile and lime crema, and you have a recipe for a full and happy plane ride back to the East Coast.
I’d recommend any of these dishes again, but Gilt Club takes its seasonality pretty seriously. Except for the pork rinds, artichokes and goat have been replaced with corn and rabbit and will be replaced again soon when the autumn chill sets in. Fleeting, perhaps. But all the more special for a last meal in Portland.