Meriwether's

Welcome to Vine to Wine. This is your host Linda Moran and today is all about food and wine and travel. On a recent trip to Portland, Oregon I had a meal I will not soon forget, at a restaurant that just seems to have it all goin’ on.

A few weeks ago I took a trip to Portland Oregon. Friends took me to the familiar location of a restaurant I had always wanted to visit. As I perused the menu and read about the interesting philosophy of the restaurant I was giddy with anticipation. The restaurant is Meriwether’s located in the historic 2601 NW Vaughn building, which has been home to many of Portland’s finest restaurants. They describe it as a renewal of the classic country inn. I describe it as just what a restaurant should be. The focus is on fresh well prepared foods. Foods which the chef knows exactly where the ingredients came from – mostly because they grow a good portion of it themselves on their five acre farm. They say in the 2008 growing season they served over eight thousand pounds of produce at their restaurant’s tables. That farm to table philosophy allowed us to dine on the very best ingredients, in season at the time. The most impressive of which was a warm green salad comprised of some of the most tender and flavorful kale you could imagine. I also enjoyed a spring rabbit tenderloin that might have been the best I’d ever had. We shared the scallops as an appetizer, they were perfectly cooked and tender, and their freshness was quite apparent. All of this, a fabulous wine list and good service are not to be missed. If you find yourself in Portland Oregon this year make a reservation at Meriwether’s. Remember to send your wine questions to Linda at vine to wine dot net and thanks for joining me on today’s Vine to Wine.