DList Magazine Summer "Nightlife" Issue 2015 - Page 15

WESTWARD DINE Quick Fried East Coast Squid This classic Mediterranean fare has a long-standing reputation as “worker’s food.” Pintxo’s version melts in your mouth and makes it easy to see why some European countries eat sardine toast for breakfast, lunch and dinner. These sardines are seasoned with the welcomed zest of preserved lemon salt and laid delicately on a dollop of creamy Paprika Pepper Aioli over a fresh cut baguette. Add the fried lemon slice and soak up the taste of summer. Wood Baked Gigante Beans Not your average baked beans, these Greek “giants” are soaked in tomato, covered in feta and bread crumbs then sent straight from the oven to the table piping hot and ready to impress. The beans themselves are indeed flavorful and the tomato sauce is anything but average, but it’s the breadcrumb crunch that brings this savory masterpiece together. It’s garnished with marjoram and citrus undertones. www.DLISTMAGAZINE.com Braised Anderson Ranch Lamb Shoulder With a generous cut of local Oregon lamb, this platter style entrée is accompanied by a minty herb and onion salad, a lavish spoonful of creamy tzatziki and warm pita-triangle flatbread. Don’t be fooled by the he