Fall Arrives At the Corner of Division
and Thirty-Fourth

Temperatures are dropping, Blazermania is rising, and new fall flavors are headed straight to the table at Lauro Kitchen. In this issue, we feature a generous fall coupon offer, delicious new menu items and some big news about David Machado. We also have some kitchen comings and goings to announce.

The Lauro Coupon – Good for Every Night of the Week

Oregonians are staring at a pretty steep unemployment rate and it's anyone's guess when things will improve. We know that eating out isn't easy right now, so we've launched our new Fall Coupon to help. You'll receive a 20% discount on your food, and you can use the coupon as often as you wish, for lunch or dinner – and even on takeout orders.

Print Coupon

Autumn Sonata of Food and Drink

Several times a year, in sync with Oregon's unique agricultural cycle, we bring forth new flavors and dishes to the plate. For starters, we've got a classic Café Salad of Endive with Apple, French Blue Cheese and Walnuts, and an absolutely new Spanish appetizer, "Patatas Bravas" Spicy Fingerling Potatoes with Preserved Lemon Aioli. For entrees, we have a Braised Oregon Lamb Shank with Creamy Polenta. For pasta lovers (and who isn't a pasta lover?) we're making Fresh Egg Pappardelle with Bolognese Meat Sauce.

Consider this great lineup of new cocktails; In the Mood, (Vodka, Kahlua, and Godiva with a Cocoa Sugar Rim) Heart Warmer (Hot Spiced Rum with Ginger, Orange, Cinnamon and Clove), The Local (Aviation Gin, Clear Creek Pear Brandy and Rosemary Syrup) Pomegranate Margarita (Tequila, Pomegranate Syrup, Salted Rim) and Hendricks's Negroni (Hendricks's Gin, Carpano Vermouth, Campari and a Twist).

Counter Club Rejoices,
"Chef Jennifer is Back!"

Chef Jennifer Buehler is now back at Lauro Kitchen, working her pans on Friday and Saturday nights. For the past six months Jennifer has been lending her considerable talents to our sister restaurant, Vindalho. We're delighted to see her back and she's happy to be back. Thanks for your great work, Chef!

Nightly at 5: Lauro's Hour of Happiness

This has to be one of Portland's very best deals. Lauro's Hour of Happiness runs each night from 5-6pm and Friday and Saturday nights from 9-10pm. We offer 2003 prices (the year we opened) on three of our most popular dishes – the Lauro Burger, Fried Calamari, and Pizza of the Day – along with $4.00 wines by the glass and $3.50 local craft beers. Don't worry, be happy!

"Let's Do Lunch at Lauro"

Business or pleasure, lunch at Lauro is a great way to sample our food without the wait and at an attractive price. Next time you're thinking about where to have lunch on the Eastside, call your best friend and say, "Hey, let's do lunch at Lauro."

Generation Next Restaurateurs?

Meet Hilary and Peter Machado, the next generation of hard-working Machado's. You might have noticed these young Machado's bustling about Lauro, helping customers and doing their best to support the family business. Hilary, 20, is the beaming, beautiful hostess at the door, and her wiry brother Peter, 18, can be found bussing tables and keeping the place in tiptop shape. Peter and Hilary are both students at Portland State and there's no word yet on whether the restaurant business is in their future. What are the odds?

Sous Chef Drew: Have Tongs Will Travel

Long-time Lauro Kitchen sous chef, Drew Jacobs is headed to Nel Centro, our new downtown restaurant located adjacent to the Hotel Modera. Drew helped provide a steady hand for us during Chef Jennifer's recent stint at Vindalho. Thanks for five great years and good luck downtown!

David Machado is Oregon Restaurateur of the Year for 2009

Lauro Kitchen's chef/owner, David Machado, was recently named Restaurateur of the Year by the Oregon Restaurant Association at the Association's Annual Awards of Distinction Dinner in Bend, OR. Chef Machado, a twenty-eight year industry veteran, was cited for his role as a chef/mentor in the Association's School to Career Program and for his role in helping to create Portland's "eastside dining craze" which opened up new opportunities for Oregon's agricultural and hospitality industries. Congratulations, chef!

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