Xiao Ye - Review - Hollywood - Portland, OR - The Infatuation

"The Taiwanese-American chef duo behind Hollywood’s Xiao Ye gives a delicious lesson in “first-generation American food.” Pasta dishes like Jolyn’s Favorite Noodle V. 1, a riff on late-night meals made with pantry staples like black vinegar and chili crisp, are both tasty and comforting. Order the madeleines made from masa and mochi, served with whipped butter and jalapeño powder, to really understand their playful vision that hopscotches globally. With mismatched chairs and pale green wainscoting, the space feels like a cozy cottage that’s casual enough for a weeknight dinner. The food, however, is special enough for Gen Z date nights and group hangs that might include a member of Sleater-Kinney. Food Rundown Don’t get too attached to a particular dish since the menu changes up frequently, though the madelines are a constant. Grass-Fed Beef Tartare Chopped by hand for pleasing textural chew, the raw beef (sourced from Revel Meat Co) gets mixed with chile oil and herbs, hit with lime and enriched with savory XO sauce and little blobs of egg yolk jam. Thinly sliced turnips and Taiwanese cabbage are cut into rounds resembling potato chips and are the perfect fresh and crunchy base for piling on the luscious mixture. “Khao Soi” Radiatori There are usually two to three pastas on the menu, and it’s a safe bet to choose any of them. A newish menu addition uses raditori’s nooks and crannies to great effect when sauced with a mild coconut-based curry inspired by Thai khao soi, made hearty with shredded chicken. The dish is garnished with shallots, cilantro, and crackly chicken skin as a smart stand in for the traditional crispy noodles. photo credit: Brooke Fitts Burger of The Month To burger or not to burger is a question many restaurants ask about this crowd favorite. At Xiao Ye, they devote one Monday a month (so industry peeps can participate) to this American classic–with a unique spin, of course. That might be a Reuben Burger, featuring homemade pastrami and rye buns stuffed with a dry-aged patty, plus swiss, sauerkraut, and russian dressing for a bombastic handheld treat." - Krista Garcia