Pop and Rosemary treated me to birthday dinner at one of my favorite local restaurants, DeCarli last Wednesday night. Unfortunately, Rosemary couldn't get away mid-week, but my Pop came up from Eugene. We had a little pre-birthday dinner celebration at Rebecca Lane first.
Tops and sparkly shoes from Chick for my Las Vegas tripCute cards and thoughtful gifts including a box that arrived by surprise all the way from Virginia. Thanks, Mom!
Soon it was off to dinner in downtown Beaverton. Decarli has been open for a few years now (we first checked it out in March 2008) and serves an Italian inspired menu that changes weekly featuring local seasonal ingredients.I really love the "homey" and comfortable decor of this renovated 1924 building. The vibe is relaxed and family-friendly though the setting is rather elegant - even for downtown Beaverton.
Menu for April 21, 2010A highlight of the restaurant is the large chandelier salvaged from downtown Portland’s historic Benson Hotel. The open kitchen overlooks the bar and dining area, giving diners an intimate feel.
I guess my only complaint would be that the noise level was HIGH! But the restaurant was completely packed (with several large tables) so it's expected.The menu is well thought out and still reasonably priced - considering the buzz and recent economy. Pastas are around $15 and, aside from a few entrees above $26, most are under $20.
Pop and I each had a beet salad with this wonderful horseradish vinaigrette dressing. Fabulous! Sandra had the "little gems" salad with blue cheese and hazelnuts and the entire table shared the polenta fries in gorgonzola butter (to die for).
Our entrees were all wonderful....
Pop had 1/2 dozen oysters on the half shell.
Brian had a huge mound of Tagliatelle with milk-braised beef and pork bolognase and Sandra had the New York Steak which was cooked to perfection.
I think the highlight of the table was my Beef Short Ribs braised in espresso and served on top fresh spaetzle.A very thoughtful ending to a truly superb meal......a candle on my salted caramel cheesecake.
Enjoy!Stacy
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