Introduction
When two exceptional Portland establishments like the Multnomah Whiskey Library and Libre, team up, you know it's going to be a good night. I had the pleasure of attending a special pop-up dinner at the Library, where the all-female chef and owner team from Libre took over the kitchen. It was an evening of incredible food, curated and crafted cocktails, and great conversation among fellow diners.
The Multnomah Whiskey Library
With over 2,000 bottles of spirits lining its walls, the Whiskey Library is more than just a bar—it’s an elevated social club. For me, it's a downtown sanctuary that offers a rare sense of warmth and familiarity. The staff’s attention to detail is remarkable. They greet every member by name and remember their preferences, from their favorite drinks to where they like to sit. It’s this meticulous care that makes the Library feel like an upscale, modern-day Cheers.
The First Course
The evening's menu was a culinary journey through Libre’s signature Thai-Spanish fusion cuisine. Each dish was paired with a custom cocktail, curated by the Library's bar staff to complement the flavors of the food.
The night began with a Diplomatico Planas and Novo Fogo Silver cocktail, a refreshing mix of coconut water and lime, served in a Collins glass with crushed ice and a large sprig of mint. Paired with this was the Snack Duo appetizer. The first was a crunchy rice paper wrap filled with ground shrimp, crab, and pork, all topped with a Fresno chili-plum sauce. Though I'm not normally a fan of shrimp, the well-balanced flavors and crisp texture of the wrap were fantastic. The second, larger appetizer was a light rice flour crisp topped with grilled marinated pork jowl, an arugula salad, chipotle aioli, and a bright nam jim jeaw sauce. The pork had a subtle sweetness, which a Libre owner explained was from the plum sauce. It was a perfect start that promised a special evening.
The Second Course
Our next cocktail was the star of the show: a smoky and sweet blend of Mezcal Union, Noilly Prat Dry Vermouth, Huana Guanabana, and cucumber. This drink was a masterpiece, but a limited one—I tragically spilled most of mine and it couldn't be replaced. Thankfully, what I did taste was a flawless match for the next dish: a Hamachi Aguachile.
This dish featured sashimi-grade Hamachi swimming in a Thai-style chili-lime fish sauce and watermelon-lime granita and entwined with slivers of crisp cucumber. The granita's acidity cut through the smokiness of the mezcal cocktail perfectly. The standout surprise, however, was the chewy, flavorful fried garlic that adorned each piece of fish, adding a delightful textural pop.
The Third Course
The energy at the table was buzzing as we moved on to the third pairing. A glass of 2022 Francois et Julien Pinon Vouvray Les Deronnieres was served alongside a Black Pepper Lobster Taco. The taco was a beautiful creation: tender lobster tossed in oyster sauce and black pepper, served on a crispy tostada shell with pickled purple onions (cebolla curtida) and a Thai chili sauce. While the wine was a passable pairing, I felt it was a missed opportunity to truly elevate what was, by far, the pinnacle of the meal. The lobster was succulent, and the combination of spices and textures was simply stunning.
The Fourth Course
Next up was a cocktail that, while fine on its own, felt a bit out of place given the evening's theme. A mix of Knob Creek 9-year Bourbon, Christian Drouin Calvados, and sherries, it was a sudden shift from the mezcal-forward menu.
Any disappointment, however, evaporated the moment the Beef Cheek Birria Hung Lay arrived. A slow-braised chunk of beef cheek that fell apart with just the touch of a fork. It was served with roasted peanuts, pandan-infused rice, pickled beets, papaya, and a rich hung lay curry spiced sauce. The flavor was so incredible that I wanted to lick the plate clean. Each slow, savoring bite was a highlight of the night.
Final Course and Thoughts
Before dessert, the Libre chefs were brought out, and along with the other two owners, were treated to a round of applause where the guests thanked them for an unforgettable culinary experience.
Our final dish was preceded by a delicious little shot of a cocktail containing rum and lime (I didn’t capture the other ingredients, but it was pretty sophisticated and had a nice sweetness, punch and smokiness).
This was paired with a Sticky Rice Tres Leches, a beautifully balanced dessert that was refreshingly light and not overly sweet. Coconut-infused sticky rice soaked in a three-milk blend, topped with tamarind crème Chantilly, Maria cookie crumbles, and edible gold leaf, it was the perfect bright finish to a rich and savory meal.
While the Library is a members-only Whiskey Club serving up excellent food and cocktails, evenings like this are open to anyone who signs up. It’s easy to get on their mailing list and if you do I encourage readers to take up any opportunity for a class or restaurant popup at the Library that you can because you will definitely not be disappointed.
Have you ever attended a pop-up dinner or a special event at a unique venue? Tell me about it.