Rose's has a long, local tradition of being pretty darned good so I was stoked to try their CFS. My original review's below. So, having the chance to see if it held up (the best test I've found for recommending any CFS here) I returned this past weekend. Here's what I found this time 'round:
Great spread for the money and probably the best gravy I've yet had. Kudos, too, for the unbuttered toast.
But as for the CFS itself, it's a middling effort. It's closer to the German-style of breading but w/ the density of a southern-style recipe. The end result is a happier marriage of the two but the overall sogginess doesn't do it any favors. Granted, its lack of taste is fairly easily dismissed by the superlative gravy coating it nicely; but the coating is what sits closest to the meat itself and should inform the steak. But here, under the gravy, it's pretty flavorless, made without much joy, just an additional entry on the menu.
Wednesday, January 27, 2010
Monday, August 3, 2009
CFS at Katie O'Brien's
So I have the worst picture yet for what I've found thus far to be the best CFS in Portland, OR, bar none.
Southern-style breading, seasoned just right where it adds a bit of flavor without distraction; rich but not heavy sausage gravy with sizable bits of sausage hiding out in it; and a perfectly-cooked steak. The portion size is healthy (bigger than Pig'n Pancake, smaller than Hungry Tiger Too) but balanced with the other parts of this nutritious breakfast.
And the price? Also the best we've yet to find for what you get. And for this quality you should be paying much more.
Katie O'Briens - best CFS in Portland (as of Aug. 2009).
Southern-style breading, seasoned just right where it adds a bit of flavor without distraction; rich but not heavy sausage gravy with sizable bits of sausage hiding out in it; and a perfectly-cooked steak. The portion size is healthy (bigger than Pig'n Pancake, smaller than Hungry Tiger Too) but balanced with the other parts of this nutritious breakfast.
And the price? Also the best we've yet to find for what you get. And for this quality you should be paying much more.
Katie O'Briens - best CFS in Portland (as of Aug. 2009).
Monday, April 27, 2009
CFS at the Plank House
In Coos Bay, at The Mill Casino, they have a really solid CFS breakfast. Like the Hungry Tiger Too the CFS gets its own plate and the whole b-fast will set you back about $10.
The breading on their CFS was perfect, too - crispy, dense, but not suffocating. "Firm" would be a good, positive descriptor. The meat was just thin enough w/o being too thin or too thick as well. As far as the steak goes, it was all very well proportioned and balanced.
I wish I could say the same for the gravy. It had a flavor I just couldn't place but I had the feeling they used a soup mix in there or it was a gravy mix of some kind. It definitely used the sausage drippings, though, and was the perfect blend, not runny and not too thick (like mine usually is). But that flavor was just weird, like they'd used cream of mushroom soup or something. It wasn't bad, mind you, but it was definitely off-setting. Thankfully, it wasn't off-putting enough to mess up a really well done meal.
If you're ever out at Coos Bay and want to find a good CFS, look no further than the Plank House.
The breading on their CFS was perfect, too - crispy, dense, but not suffocating. "Firm" would be a good, positive descriptor. The meat was just thin enough w/o being too thin or too thick as well. As far as the steak goes, it was all very well proportioned and balanced.
I wish I could say the same for the gravy. It had a flavor I just couldn't place but I had the feeling they used a soup mix in there or it was a gravy mix of some kind. It definitely used the sausage drippings, though, and was the perfect blend, not runny and not too thick (like mine usually is). But that flavor was just weird, like they'd used cream of mushroom soup or something. It wasn't bad, mind you, but it was definitely off-setting. Thankfully, it wasn't off-putting enough to mess up a really well done meal.
If you're ever out at Coos Bay and want to find a good CFS, look no further than the Plank House.
Saturday, December 20, 2008
CFS from The Dockside
Hit up the reliable Dockside last weekend for breakfast and tried their CFS. I know the place doesn't look like much but they've been open quite some time, have some part in colorful local history, and have pro waitresses who work their tails off, giving service with a genuine smile.
Reasonably priced and proportioned their CFS is going to come into the middle of the rankings here, though. The main reason is the breading-to-meat ratio that leans more in favor of the former than the latter in this case. The southern-style breading and cooking was very well done, though, so it's at least a tasty imbalance. The gravy was adequate, not drawing away from the meal nor requiring additional tableside seasoning as well.
The Dockside does get a "worthy mention" for one unique thing about their CFS: The amount of gravy on the entree. As you can see in the picture it doesn't slop about the plate, making it a tough decision whether or not to put ketchup on your browns (as some places do - drives me crazy). Rather, here, the amount of gravy was in exact proportion to what it was covering. I mean, precisely mathematically calculated so that every bite had the same amount of the gravy and that none would be left over at the end. That was just downright amazing.
The Dockside is just a good place for a good meal even if their CFS is, basically, average. It's also non-smoking until 3pm on Saturdays which is good since, as I was told by one waitress there, they close at 3pm on Saturday.
Reasonably priced and proportioned their CFS is going to come into the middle of the rankings here, though. The main reason is the breading-to-meat ratio that leans more in favor of the former than the latter in this case. The southern-style breading and cooking was very well done, though, so it's at least a tasty imbalance. The gravy was adequate, not drawing away from the meal nor requiring additional tableside seasoning as well.
The Dockside does get a "worthy mention" for one unique thing about their CFS: The amount of gravy on the entree. As you can see in the picture it doesn't slop about the plate, making it a tough decision whether or not to put ketchup on your browns (as some places do - drives me crazy). Rather, here, the amount of gravy was in exact proportion to what it was covering. I mean, precisely mathematically calculated so that every bite had the same amount of the gravy and that none would be left over at the end. That was just downright amazing.
The Dockside is just a good place for a good meal even if their CFS is, basically, average. It's also non-smoking until 3pm on Saturdays which is good since, as I was told by one waitress there, they close at 3pm on Saturday.
Tuesday, September 2, 2008
Rose's Deli CFS
Here's a magnificent example of how to bread/cook/serve a CFS properly:
It was done in proper Southern style, thick and just barely juicy but with a perfectly-fried breading surrounding it. Little bit of salt and pepper in that breading, too, made it a flavorful surround that just refused to get soggy under a very thick gravy.
That gravy was probably its weak-point, though. While tasty, not at all runny, and having none too few pieces of their excellent bacon in it, it still lacked much punch at all. It fell prey to the role seemingly (and undeservedly) relegated to most gravy - that it be adequate to saturate or offset the dryness of the meat dish but not add anything else to it. Bollocks to that! Like sauteed mushrooms or bleu cheese butter on top of a steak it should have everything to do with enhancing that main dish. And while the gravy at Rose's Deli (between NE Broadway and Weidler) gets marks for trying it just doesn't deliver on an otherwise outstanding CFS.
It was done in proper Southern style, thick and just barely juicy but with a perfectly-fried breading surrounding it. Little bit of salt and pepper in that breading, too, made it a flavorful surround that just refused to get soggy under a very thick gravy.
That gravy was probably its weak-point, though. While tasty, not at all runny, and having none too few pieces of their excellent bacon in it, it still lacked much punch at all. It fell prey to the role seemingly (and undeservedly) relegated to most gravy - that it be adequate to saturate or offset the dryness of the meat dish but not add anything else to it. Bollocks to that! Like sauteed mushrooms or bleu cheese butter on top of a steak it should have everything to do with enhancing that main dish. And while the gravy at Rose's Deli (between NE Broadway and Weidler) gets marks for trying it just doesn't deliver on an otherwise outstanding CFS.
Monday, July 21, 2008
Biscuits Cafe
Another brewfest weekend, another large breakfast in prep. The wife and I decided to return to Biscuits Cafe since we hadn't been there in quite a while.
Our food arrived soon and, having gone with the side o' cakes and red potatoes instead of browns, our little table was soon a bit cramped. So I quickly (too quickly as it's pretty blurry) took a picture:
It's very much the southern style of prep. The gravy was a bit tasteless so I really had to pour on the pepper which you can see in my next blurry photo:
But the size of the steak was perfectly matched to the other elements in the combined nutritional breakfast. That impressed me greatly, being able to strike that balance instead of just overwhelming you. The flavor on the steak and breading was pretty good but that gravy was still a bit of a distraction. But it's a very good entry onto the list here.
Great selection, good fresh food, and good service - Biscuits is well worth the trip.
Our food arrived soon and, having gone with the side o' cakes and red potatoes instead of browns, our little table was soon a bit cramped. So I quickly (too quickly as it's pretty blurry) took a picture:
It's very much the southern style of prep. The gravy was a bit tasteless so I really had to pour on the pepper which you can see in my next blurry photo:
Great selection, good fresh food, and good service - Biscuits is well worth the trip.
Thursday, July 3, 2008
The Overlook
Another brewfest rolled around (the Organic Brewfest this time) so a nearby proper breakfast was in order. So we hit up the Overlook (1332 N. Skidmore) as it had been recommended for CFS to me recently.
We'd been here a couple times previously but I didn't remember ordering the CFS. First off, lemme say this: If "best CFS" was qualified by portion size then the Overlook would win, hands down. As you can see from the pic the CFS gets its own plate; mine even had three pieces (2 large, one small) on it, drowned in decent gravy. Like the Hungry Tiger Too it's a huge meal for $10. That's also a nice plus.
However, I hate to say it but it almost had too much gravy going on there. When the gravy's over an inch thick across the entire plate you might want to scale it back because it can alter taste, among other things. The breading on the steak was done alright but fairly flavorless - as was also the case with the meat itself. It was just bland, devoid of any flavor whatsoever. If it hadn't been swimming in that sausage gravy I think it would only have had texture, no flavor really at all. I mean, I had to salt and pepper it - that's how unflavored it was. That's extremely rare for me to do but this just demanded it.
It might be a good introduction for someone to the CFS world but you'd quickly want to graduate to the next level.
We'd been here a couple times previously but I didn't remember ordering the CFS. First off, lemme say this: If "best CFS" was qualified by portion size then the Overlook would win, hands down. As you can see from the pic the CFS gets its own plate; mine even had three pieces (2 large, one small) on it, drowned in decent gravy. Like the Hungry Tiger Too it's a huge meal for $10. That's also a nice plus.
However, I hate to say it but it almost had too much gravy going on there. When the gravy's over an inch thick across the entire plate you might want to scale it back because it can alter taste, among other things. The breading on the steak was done alright but fairly flavorless - as was also the case with the meat itself. It was just bland, devoid of any flavor whatsoever. If it hadn't been swimming in that sausage gravy I think it would only have had texture, no flavor really at all. I mean, I had to salt and pepper it - that's how unflavored it was. That's extremely rare for me to do but this just demanded it.
It might be a good introduction for someone to the CFS world but you'd quickly want to graduate to the next level.
Subscribe to:
Posts (Atom)