Getting through Swan Lake, one of the toughest classical ballets out there, after over a year of not performing was something that took every ounce of my energy and attention. Now that Swan Lake is over – and what a wonderful feeling to be back at it on the Opera House stage, I am happy to provide a fully food-focused recap of a much needed getaway – an impressive 24hrs of spontaneity through food and drink – my favorite thing.
Following the final performance of Swan Lake, it didn’t take long for Max (my partner in crime) and myself to hit the road. We made it to the Danforth, a centuries old, but recently refurbished Inn in around 90 minutes. The team’s attention to detail, the Inn’s eclectic art collection and welcoming common spaces fill you with a sense of warmth the moment you get in.
On a mission, we set out for dinner at Central Provisions. From Chef Chris Gould, formerly of Uni, this spot came with high repute – and did not disappoint. On a Sunday evening, we had no trouble getting seated in their first floor dining area. We opted for the bar (as I almost always prefer to enjoy a more participatory dining experience), and ordered a round of their incredible negronis. This proceeded to be our drink of the night for its well-rounded smoothness and warm color perfect for the chilliness that saw us to the restaurant.
From their duck (confit) in a jar to their beet salad, carrots with goat cheese and pistachios and suckling pig (above), each dish deserves your full attention.
The next morning we headed to Omi’s Coffee Shop – a delightfully cozy spot with excellent espresso and creative beverages like their beekeeper’s latte. We were sufficiently caffeinated for the rest of our day.
On to another coffee/crossword stop at Yordbron and an impromptu foot soak at Soakology(dancer’s heaven), we found ourselves at Novares Res – a local distillery with a robust beer selection.
Eating an oyster is like kissing the sea...Eventide would know.
Oysters at Eventide with a beautiful glass of white was our next stop over. Come in for a dozen…leave with many more rounds to your name.
Duck fat fried poutine - cheese curds and gravy
Our final destination for the evening was Duckfat – a place that had us intrigued all day long. It’s tiny with a small menu, but you don’t need much when it comes to duck fat treats. Their poutine was decent (#canadian – the cheese curds were too small) but their chalkboard specials are a sure bet…as are their duck fat cider donuts with salted caramel dipping sauce.
Unsurprisingly, this marked the end of our culinary trip. With full stomachs, we headed back to Boston. Portland is a wonderful town, brimming with excellent food around every corner. If one can do this much damage in 24hrs….imagine what a few more hours could do:)
Swan Lake accomplished - always a special kudos to the corps!