The Eater Portland team's latest dish roundup highlights exceptional flavors found in two standout plates: Cornet Custard's peanut butter and jelly custard and Eem's charred carrot salad. The custard, a rich combination of Jif peanut butter and Concord Grape sorbet, balances creamy and fruity elements, while Eem's salad features smoky, charred carrots paired with herby, savory accents from fish-sauce-dressed shallots and dairy-free coconut cream. Both dishes exemplify Portland's vibrant culinary scene, with ingredients sourced from local farms and innovative chef techniques enhancing traditional flavors.
It doesn't take a lot for cream and sugar to hit all 9,000 tastebuds, the right part of the brain. Still, a rare custard is worth noting, and Cornet Custard's peanut butter and jelly is just such a rarity.
But the star of a recent meal was a new-to-me dish: a charred carrot salad whose visibly blackened state undersold its sheer flavor. Here, herby and savory played alongside sweet and acidic.
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