Reservations in Da Hood

Wine dinner still a possibility, if you call now

We have heard from a number of folks that they are really looking forward to our six-course, six-wine dinner with Rich Cushman of Viento wines, for a mere $45 (plus gratuity) slated for this next Wednesday, April 7 at 6:00 at Nora’s Table. Unfortunately, we don’t see these people in the reservation book. So heads up, wine lovers, do make that call.

Yeah, we know, the people of Da Hood pride themselves in making same-day reservations for all sorts of things, including New Years, but we would really appreciate a little advance planning on your part, so we can do a little advance planning on our part. 541-387-4000. Operators are standing by.

What’s delicious this week?

And of course, here is your favorite part of the newsletter: a little discourse on what we’re serving up in the next few days.

Is there anything better than noshing your way through three or four of our small plates? Start with a bacon and egg salad: yes, you read that right. Our seared pork belly confit and a duck egg (or local hen egg) that’s been poached, breaded and then deep fried, both nestled in a bed of organic greens and radishes, in chive vinaigrette. Then move on to a potato prawn samosa with date onion chutney, and finish with Oxtail croquette with bordelaise and balsamic mushrooms or perhaps pan seared seabass on a warm salad of spinach, shaved fennel and tasso ham in caper vinaigrette.

Of course, if you want a nice, big entrée set in front of you, we got you covered:

·        Twelve-ounce Mountain Shadow rib eye on farro risotto and balsamic mushrooms with grilled asparagus

·        Wild Canadian sea bass on spring vegetable sauté of asparagus, carrots and potatoes in white wine herb butter sauce with miners lettuce salad

·        Thick-cut Oregon pork loin chop on peruano beans with amarillo mole and roasted poblano slaw

·        House-made pappardelle pasta and pan-seared scallops with cream sauce and spinach

And of course, we always have three big curries: seafood, chicken, and if you are so inclined, vegetarian. Oh, and yeah, there’s that water buffalo burger. We just don’t know when to quit.

Robin goes in, and comes out stuffed

You may remember that we are offering a night in “the hole,” a humble little prep space back behind our cook line. Spend a few hours there, and we will feed and water you like a king.

And all for a good cause: the price is a minimum $50 contribution to the Waterfront Park to help purchase a picnic table. Our first visitor to the hole was Nora’s Table regular and our good friend Robin Miller. Stu and his video camera wandered in just in time to see Robin digging in to his first plate. You can get a glimpse of Robin’s commentary at our blog, www.norastable.wordpress.com.

To get in on the hole fun, please call us to reserve. One person only, and only on Tues, Wed or Thurs night.