The Evening’s Introduction
A Spring culinary adventure took us on a delightful two-stop tour in Portland's vibrant Slabtown district. We kicked off the evening with some lively drinks and appetizers at The Love Shack, a cozy spot buzzing with energy. The atmosphere was perfect for catching up with our good friends Marshall and Esther before we ventured next door to G-Love American Kitchen, helmed by the same passionate owner.
G-Love's commitment to fresh, locally sourced ingredients from Olde Moon Farm in Silverton was immediately evident in their outstanding menu. While everything looked tempting, our adventurous side led us to "The Works," a $85 per person four-course chef's choice that promised a personalized culinary journey. Our server added an enticing note, "If you love something or you're still hungry, just ask for more!"
A Symphony of Small Plates
No sooner had we entrusted our palates to the chef's creativity than a delightful procession of appetizers began to arrive at our table. A thoughtful touch during the ordering process was the waiter's invitation to highlight any menu items that particularly piqued our interest. For us, that was undoubtedly The Crusty Avocado. This wasn't just avocado on toast; it was an artful composition featuring creamy avocado encased in a textural delight of a coco-blackspice seed mix. Each bite offered a fascinating contrast, brightened by a tangy tamari-yuzu dressing and a hint of fresh lemon, while delicate cubes of ahi tuna and pops of luxurious caviar elevated this starter to something truly special.
Next up were the Fingerling Potatoes – so utterly addictive that they vanished before I even thought to snap a photo, hence their absence here (We promptly remedied this by ordering a second round, which I also forgot to photograph!). These weren't your average potatoes; they were perfectly cooked, boasting a satisfyingly crisp exterior and a fluffy interior, all enhanced by a cooling creme fraiche dip, fragrant basil oil, and bursts of briny, citrusy trout roe. Trust me, these are a must-order.
Completing this fantastic trio of initial bites was the Hamachi Crudo. Described perfectly as an "opening act," this dish was a vibrant and refreshing experience. The delicate, buttery slices of Hamachi were beautifully complemented by the subtle smokiness of the buttermilk, while tender sprouting broccolini offered a touch of welcome bitterness. Pickled rhubarb provided a sweet and tart counterpoint; all tied together by the nutty richness of brown butter and a gentle kick from Calabrian chilis. It was a masterful balance of flavors and textures.
Hot on the heels of these remarkable starters came a playful series of skewers. The only one gracing the regular menu was the Pork Belly with maple and fresno sriracha. The combination of sweet, savory maple with the smoky heat of the fresno sriracha glazed the perfectly rendered pork belly, creating an irresistible bite. The off-menu offerings continued this trend of culinary creativity, featuring succulent pieces of beef, each boasting its own distinct and delicious sauce, and tender chicken skewers with equally intriguing flavor profiles. These impromptu creations were a testament to the chef's versatility and added an element of delightful surprise to the meal.
The Grand Finale - Two Distinctive Main Courses:
As the main event, the chef presented us with two distinctly different yet equally impressive plates. First was the Crispy Blackened Trout. The skin was indeed wonderfully crisp, offering a satisfying crackle with each bite, giving way to tender, flaky flesh within. The smoked buttermilk sauce provided a creamy, tangy counterpoint to the earthy blackening spices, while fresh dill added a bright, herbaceous note. The inclusion of turmeric pickles was a nice touch, offering a tangy and slightly sweet counterpoint. Adding a bit of welcome bitterness was the spring Raab, and the artistic potato coral provided a delicate, crispy texture that was as visually appealing as it was delicious. This dish was a harmonious blend of flavors and textures, showcasing a thoughtful approach to a classic ingredient.
Our second entree was another delightful surprise, an off-the-menu Beef Tenderloin that felt both rustic and refined. The highlight here was undoubtedly the incredibly soft and flavorful beef with its marbled richness over a smooth and smokey mole sauce and topped with greens. This was served alongside handmade tortillas, still warm and pliable, perfect for building our own little tacos. The chef had clearly put care into every element, from the quality of the beef to the simple yet satisfying accompaniment of the fresh tortillas, making this a comforting and memorable dish.
A Sweet Finale - Tempting Treats Despite Full Stomachs:
Despite being quite full at this point, our enthusiastic waiter insisted we sample a couple of the chef's dessert specials, and we were certainly glad in the end that we obliged. The first was a classic Profiterole, but elevated. The delicate pastry shell was perfectly crisp, giving way to a cool and creamy filling, all covered in a lite dusting of powdered sugar. It was a comforting yet sophisticated sweet treat.
Next came a dessert simply named Milk Chocolate, which our waiter described with a mischievous grin as containing an "unhealthy but delicious amount" of butterscotch, baby popcorn, and honeycomb. This playful description was spot on! The creamy milk chocolate was intensely flavored, perfectly complemented by the chewy, buttery richness of the butterscotch. Adding a delightful textural contrast were the crunchy pops of baby popcorn and the delicate, airy sweetness of the honeycomb. This dessert was a fun and very indulgent adventure for our taste buds, hitting all the right notes of sweet and salty.
Finally, we were presented with Breakfast, a whimsical creation that felt like the perfect way to end the evening. Flavored coffee ice cream provided a wake-up call for our palates, topped with the satisfying crunch of almond granola. Light and airy vanilla meringue added a touch of elegance, all brought together by a bed of sweet and creamy condensed milk. This dessert was inventive, playful, and utterly satisfying, proving that breakfast can indeed be the perfect way to say goodnight.
Final Verdict: A Culinary Adventure Worth Taking
Our evening at G-Love American Kitchen was more than just a meal; it was a delightful culinary adventure with good friends. From the inventive appetizers to the thoughtfully composed entrees and the surprising sweet treats, the chef's dedication to fresh, local ingredients and creative flavor combinations shone through in every dish.
Opting for "The Works" allowed for a truly unique and personalized dining experience, and the generosity of being invited to ask for more only added to the welcoming atmosphere. If you're a fellow Portlander or a visitor seeking a memorable farm-to-fork experience with a touch of playful creativity, G-Love American Kitchen in Slabtown is definitely worth a visit. Be prepared to trust the chef, embrace the unexpected, and leave with a very happy stomach!
After you’ve checked it out check back here and tell me what you think.