Kris K.
Yelp
Bar food. There's a standard to it that differs from standards we set for places with prix fixe menus, isn't there? It's got to be drippy, dippy, cheesy, gooey, crisp fried, and all the other sinful adjectives one might use. And when you know the food at the bar you're going to has all the sins goin' on, you reconcile yourself to the fact that you're diving in deep to deliciousness that would draw your doc's side eye.
The Bounty Hunter Saloon sits a stone's throw in Tigard from the Portland city limit sign. It's about 36 mins from our WA home. We've been there the past, two Saturdays, joining the Oregonians for Nebraska Football group. And I gotta tell ya, they have all the bar food things goin' on!
Bill, last Saturday, noshed on a double meat Reuben. That crisp, grilled rye, the perfect marriage of kraut and Thousand Island dressing. It drops out the sides with each bite. The Swiss cheese is gooey and clings to the bread so things don't slide. Bill, a Reubanamaniac, pronounced it the best he's had since years ago at a Chicago bar called Foxes. Waffle Fries are hit or miss - they're either over fried and dry - the bar's chef is WF Master. Crispy outside, soft potato goodness inside. I sampled an appetizer plate. Loaded tater skins, ample sour cream, really crisp and seasoned to perfection chicken fingers, bacon cream cheese jalapeños, and wings. The only drawback was the wings. They had great flavor, but were a bit hard fried for me.
This past Saturday, Bill went healthy with a chicken Caesar's salad. He said there was too much chicken, but can there be? I tucked into the best French dip I've ever had. The bun is crusty outside and soft and chewy inside. It is not a big bun so it hugs the meat. The meat...it slow cooks as pot roast that just pulls apart in delectable shreds that are heaped into the bun, greeted by gooey Swiss cheese, and the whole thing gets dipped into a beefy, salty au jus. I think I whispered, "Damn" after the first bite. It will be hard to not order it the next game day.
I upgraded to onion rings. These are made on-site. They've been soaked in buttermilk and breaded with a beer batter that isn't thick and isn't too thin. I hit those rings with some salt and mowed through them.
To boot, the food is speedily bright out and the staff are friendly.
Trying to manufacture reasons to go out there even when it's not a game day.
Bar food. Hell yeah!