But the most brilliant dish of the event [Wild About Game] came from Sarah Schafer of Irving St. Kitchen, who showcased guinea hen in this ambitious and delicious preparation that used every single part of the bird, from that ballotine – all tender softness with the crunch of pistachios on the outside – to the smoothest, silkiest liver mousse I’ve ever experienced.
[Irving Street Kitchen] This sleek Pearl District restaurant is serving up quality appetizers and a difficult choice between trout or duck confit for their main.
Chef Sarah Schafer is bringing back her Wing Special Combo for Oscars night, exclusively available on Caviar. Partygoers can expect 6 Wings with Dip, 2 Buttermilk Biscuits with whipped butter and Chef Schafer’s insanely addicting Butterscotch Pudding with vanilla caramel all for $22.
Rustic met refined and created the best little spot for brunch a date could want: Irving Street Kitchen. Start with the sweet vanilla streusel-topped coffee cake and share a portion of Bellwether Ricotta Texas toast. Or go savory with Wagyu beef gumbo and some smoked soft scrambled egg nachos. Either way, make sure to order the andouille sausage and fried chicken sides. Because let’s be honest, brunch is made for sharing everything.
Sarah Schafer of Portland's Irving Street Kitchen says that calling chili a soup is a surefire way to mess with Texas, which we generally are advised not to do. "Chili should be thick and filled with meat, no beans and lots of cheese and white onions!! If it's brothy, and watery it's ruined," Schafer says. "Common misconception but don't even try to tell a Texan that it has beans, it will get ugly."
A “roaring success” in the food tech startup world, the Impossible Burger will be available for the first time in Portland starting October 28, on menus at Paley’s Place, Imperial, Headwaters, Superbite, Jackrabbit, and Irving Street Kitchen.
How you order and eat your steak is more than a matter of preference. It’s also an indicator of taste and personal development.
On April 12, Irving Street Kitchen quietly dropped the mic on Portland’s delivery food scene—rolling out its new Irving Street Chicken pick-up and delivery fried chicken menu. The opportunity now exists to unabashedly crunch, slurp (yes, slurp, it’s that juicy), and devour some of the city’s most succulent fried chicken in your own home—grease dripping down your chin without an iota of a care.
At Irving Street Kitchen, 701 N.W. 13th Ave., chef Sarah Schafer will be adding her house made Sriracha wings with blue cheese dip to Irving Street Kitchen's Caviar and ChowNow menus on game day so you won't have to miss a second of the game. Delivery will be available starting at 5 p.m., and orders can be made online or through their app.
“The interest in clarified milk punch even centuries ago was due to the fact that the process left a product that would keep even at room temperature,” says Joel Schmeck, the lead bartender at Irving Street Kitchen in Portland, Ore. This is a fact that no doubt appealed to our cold-storage-challenged colonial forebearers. Schmeck keeps his punch chilled and believes it tastes best within the first few months of preparation.
Sarah Schafer, the chef at Portland, OR's Irving Street Kitchen, comes from a long line of gardeners. Her grandfather, who lived in Buffalo, NY, grew orchids in his basement and an array of vegetables in his backyard. But as Schafer told me recently, he "loved loved loved tomatoes." Starting at age 15, he planted the heirloom seeds his mother had saved from her parents, who had grown them in Baden-Baden, Germany, and he was pleased with the results. To him, the perfect way to eat them was fresh, sprinkled with salt and a bit of mayonnaise.
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Brunch is not new at this Pearl District puzzle—the list has been evolving since August. But in a restaurant whose eclectic approach has been surprisingly uneven, despite respected San Francisco talents behind the scenes, the kitchen has shifted into a welcome gear on Saturdays and Sundays. Irving Street Kitchen is turning out one of the best brunches in the city, led by attention to details, a high level of craft, and some memorable flavors, with a couple dozen options mostly around $8–12.
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To help celebrate Pizza Week, Eater challenged chef Sarah Schafer to add a pizza to Irving Street Kitchen's popular weekend brunch menu.
Chorizo and cheese punch this dish up; pair with a light-bodied red like Gamay or Pinot Noir. Layers of strong flavors add complexity to this seafood dish. Recipe courtesy of owner and chef Sarah Schafer of Irving Street Kitchen, Portland, Oregon.
What Chef Sarah Schafer does with fried chicken is magic. The food is impeccable and the wine list and cocktails are also incredible.
This popular Southern-inspired Pearl District restaurant has a large, fully-enclosed private dining room next to the main dining room; rents out its elevated patio, which is covered and can be heated and enclosed; and does full buyouts
Here are the top five tips I’m taking back to my kitchen just in time for cooking weather, from Portland’s best chefs to you.
What I loved most about Irving Street’s chicken is how delectably crunchy and savory the breading is–it’s just right–and I do love that you can mix and match the optional sides to meet the needs of your family. This program is a lovely addition to some other spots (Woodsman Tavern and Mae (only available via her Instagram on Wednesdays), and I think will continue to hold its own nicely as it’s the only offering in NW Portland.
For some of them, brunch means an extravagant array of high end foodstuffs; for others, it’s a neighborhood joint with a good vibe and a short walk home.
To find out about the best barbecue places, we asked some famous chefs from across the country where they have had the best BBQ.
Irving St. Kitchen consistently serves great Southern food by chef Sarah Schafer — that “consistently” is the key — and it has a fashionable patio space right in the Pearl. The entire restaurant can also be rented out for weddings, too, and if you just want to party, it fits 300 revelers.
At Irving Street Kitchen, a lively Pearl District restaurant, everyone covets a seat at one of the four booths. That’s because each is outfitted with dramatic floor-skimming drapes that can be drawn for ultimate privacy. “People have gotten engaged in these booths,’’ says General Manager Anna Caporael. “Some want to sit there for business meetings because sound doesn’t carry. Kids especially love them.’’ Enjoy a Pondicherry Toddy (a warm libation of cognac, nonino, chai-spiced honey, cardamom bitters, and lemon), just-fried sugar and spice donuts, or a cast-iron pan of smoked cheddar spoon bread with salted bourbon butter.
This Pearl District restaurant, with its glamorous bar and loading-dock patio, doesn't lack for panache. Irving Street Kitchen, owned by Stock & Bones, a large restaurant group in San Francisco, once seemed like the first outpost of a new flood of California cash rushing into Portland's fine-dining market. It's since settled in as an outlier: a swank restaurant with a bar program fully stocked with good cocktails and wines on tap, plus a Southern-focused menu courtesy of chef Sarah Schafer.
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[FRIED OYSTERS] Irving Street Kitchen's Southern-influenced cuisine isn't cheap during dinner, so take advantage of happy hour when you can. Drinks—selected wine, a couple cocktails, and PBR with a whiskey back—are just $6 each, and some of the food offerings are smaller yet well-executed dishes off the regular menu. Peppercorn-sauced meatballs ($7) make for a hearty snack, or go a lighter route with chicken-fried oysters ($6), which come with tasty Herbsaint aioli.
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After eight grueling first round competitions pitting 28 chefs followed by two Semi Final battles, the Final competition at the Kentucky Derby in Louisville, KY was won by Chef Sarah Schafer from Irving Street Kitchen in Portland, OR. Chef Sarah beat the Eastern Semi Finalist Chef Edward Sura from Chicago’s Perennial Virant in a closely waged final cook off on April 30, 2014 at Sullivan University in Louisville.