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#MONTAGE PORTLAND HOURS MAC#

Chop your chicken and sausages into bites in a bowl, coat with enough cajun season pepper and salt to be what one would consider dry-rubbed.

(Reserve a cup if needed to thin the sauce)

Boil/Drain pasta and rinse in cold water, set aside.

Which… Funny enough, is a Portland motto. gif immediately followed by a winky face, so I can only assume much like any of my Portland copy-cat recipes it’s somewhat in the ballpark.Įnough to get by. I found it online and asked if it was correct. That said, knowing who and what I know about this town it wasn’t hard to throw a rock and find someone who’s worked in many of PDX kitchen trenches to bend their ear a little about a hunch I had about this recipe. There are flavors and textures I haphazardly attain in a short amount of time. When I “develop” a recipe it’s not like in the sense of a trained chef. So having an easy, one-pan recipe, especially one I can do in the Lodge skillet in my back pocket is key. I work Sundays now and start my wind-down routine around 7. Needless to say after running errands, hunger pangs followed suit and an early dinner quickly approached. I have been fortunate to eat at the BG Food cart location in Beaverton to satiate my longing.īut… it was really early in the day still, no regular person craves Cajun at 10 AM.

The flagship location sadly shuttered during the pandemic but there are glimpses of hope via satellite food carts around town.

#MONTAGE PORTLAND HOURS MAC#

It is an experience, if you like oysters get a round and listen for the throaty growl of “Oysters!” from the kitchen, announcing your order is up.I craved the spicy mac from Montage. And next to the mac in terms of notoriety: oyster shooters. However, they also have jambalaya, gumbo, fried chicken, frog legs, and gator bites.

You may be confused, as none of the above is cajun. On our most recent visit I was shocked to find that there are 10 different mac options on the menu. The mac selection has filled out over the years, there is a pesto mac, a spicy mac, a spicy/old mac mix called spold, and the list goes on. I didn’t have a ton of money, and it was tasty and filling. It is a fat elbow macaroni with ridges in a heavy cheesy cream sauce. My introduction to The Montage was in 1995 and the item I ordered for the next few years was THE OLD MAC. Le Bistro Montage serves Cajun food and mac n’ cheese. It’s a simple sheet of paper that is soft to the touch from use. The menu has the same worn in feel that the floor has. Sometimes you end up hitting it off with your table mates and you’re nearly family by the time you leave sometimes you just try to eavesdrop as much as possible to discuss later. Le Bistro Montage is a place for all Portlanders.The crazy, mixed up crowd of diners makes the experience that much better and the fact that you’re sitting elbow to elbow with strangers and overhearing bits of conversations on all sides keeps things exciting. Depending on the time, there are groups of people on their way to or coming from a club, teens out by themselves, punks, preps, tech bros, suits, hipsters, retired folks out for the evening, young, old, and everyone in between. The place is filled with a cross section of Portland. This is not the place to go for a quiet dinner, but it is a great place to go if you’re looking for some action and energy.

The maitre d’ will seat you where there is space, usually next another group of diners. It is rough and worn, patched with the lids of tin cans. The wood floor could tell a million stories and may be my favorite part of the restaurant. The art and music are 100% Portland a little rough, dirty, and punk. The white tablecloths and servers dressed in black pants and white shirts speaks to class and culture. The din of voices, and the warm low lighting takes you back in time. As soon as you open the door you are transported to another place, another era.