The Flavors of Summer

As this rainy, dreary spring comes to a close, the prospect of a warm weather menu lifts the heart. Chef Machado, in collaboration with our sous chefs Ray Salmon and Chris McGraw, have been hard at work crafting new menu items based on the best that our local farms and growers have to offer. We're delighted to bring you several new starters, salads, entrees, pastas and pizzas. We are also introducing some new cocktails and new hours, too.

New Menu Items

Our new spring soup is a classic Moroccan Lamb, Chick Pea, Spinach and Rice concoction. A French inspired Seared Pork Belly with White Bean Cassoulet is being offered. A Lauro classic, Roasted Asparagus with Romesco Sauce is back for its annual spring run. A new spring salad features crisp Butter Lettuce with Oranges, Walnuts, Watercress and Goat Cheese.

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We're rekindling our interest in things Portuguese, with the return of the exotic Pork and Clams "Alentejo" with Chourico, Peppers, Potatoes and Cilantro. A very tender boneless, Braised Short Ribs with Fried Polenta and Rapini and a Chicken Tagine with Olives, Fennel, Preserved Lemon and Couscous are back and flavorful and fragrant as ever. A very generous Grilled New York Steak with Sauce Bearnaise and Salt Roasted Fingerlings is a French bistro classic. Brand new is a melt-in-your-mouth Pork Osso Bucco with Tomatoes, Olives and Creamy Polenta.

From the pasta and pizza station, look for a Fresh Egg Tagliarini with Clams, Mussels, Calamari and Marinara. The Spring Vegetable Risotto with Lemon Zest and Parmesan is both fresh and light. We have two new pizzas; a Spicy Coppa, Olives, Grilled Spring Onions and Ricotta Salata and a Sundried Tomato, Roasted Garlic, Smoked Mozzarella and Basil Pizza.

The Lauro Coupon

Enjoy a great dinner out and enjoy a 20% discount, courtesy of the Lauro Kitchen Coupon. You can download the coupon from this newsletter, or just capture it on your smart phone and show it to your server. Use it any night of the week, as often as you wish.

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A Bevy of New Cocktails

The slender and sophisticated Hendricks Experience is made with Hendricks Gin, Basil Puree and Cucumber. The piquant Crawford Sour has Earl Grey Vodka, Egg White and Honey. Back by popular demand is the Spicy Ginger, with Habanero Vodka, Ginger Syrup and Lemon.

Ray and Chris - Lauro's New Sous Chefs

We are proud to announce that Ray Salmon and Chris McGraw have been promoted to sous chefs. Ray is a two-year Lauro veteran and handles the saute station. Hailing from New Jersey, his first cooking gig was at the Reel Seafood Company in Albany, NY, shucking oysters, peeling shrimp and making salads. Of Lauro he says, "The food is excellent here, we use great ingredients and we've got a really great crew." Tending the fires at Lauro's grill is Chris McGraw, a Nebraska native and a graduate of the Oregon Culinary Institute. Chris got his start in a French restaurant and is a three year veteran of Lauro.

ORLA, Chef Machado Talk Local, Sustainable Agriculture

In Being Green, Without Going into the Red, a terrific story at the Oregon Restaurant and Lodging Association (ORLA) website, Chef David Machado articulates the business, culinary and cultural reasons behind his passion for local agriculture and why he thinks restaurant owners ought to support local farmers. Here's an excerpt:

Though Machado's menus are influenced by his visits to exotic far-away regions, he doesn't need to travel to the street markets of Europe to locate the ingredients that fuel his patrons' passion for Ricotta Pansotti with Humble Tomato Sauce.

"My opinion is that the restaurants need to pledge their support to the local small farmer. Pay a little more in order to preserve that way of life because if that way of life goes away, all you have is a tractor trailer pulling out of California's Imperial Valley all the way up to Oregon. Whatever is on that trailer is what you can buy, and I personally wouldn't want to live in that world."

» Read the article here

Savor an Hour of Happiness

Monday through Friday nights from 5 - 6 p.m. (closed Tuesday night) Lauro Kitchen kicks out one of the best happy hour menu's in Portland. Try the Calamari with Piri Piri Sauce or the Roasted Mussels. Enjoy one of our pizza specials with a Singing Pig Farm Green Salad. The famed Lauro Burger is just $7 during happy hour.

Selected wines by the glass are $5.00. Local draft beers are $4.00, well drinks are $5.00.

Our New Hours

Please make a note of our new hours. Lauro is now open six nights a week at 5 pm. We're closed on Tuesday nights.