Cinetopia's super-high-definition digital projectors, wide leather seats, fresh market-to-table cuisine, selection of local microbrews, extensive wine list, and art gallery have earned the cinema acclaim from multiple media outlets. The Mill Plain location boasts five Grand Auditorium theaters, each equipped with 50-foot, 2048p screens. Reclining seats ascend diagonally for unimpeded views, and ejection buttons allow audiences to escape the theater during too-scary shower scenes. The venue also houses three living-room theaters for patrons aged 21 and older with plush seats, footrests, pillows, and waiters on hand. Live music performed from an overhead balcony fills these spaces before Friday and Saturday shows.
Our world has given rise to countless pairings, both inspired (buttered peanuts and jam) and unfortunate (construction sites and Optional Helmet Day). Today’s Groupon offers one of the better ones: $35 worth of local, organic bistro fare and beverages at Thirst Wine Bar and Bistro for $15. Thirst was Citysearch's Best of 2009 pick for wine bars.But it turns out there is actually a science to smelling wine, and a corresponding aroma wheel with a full spectrum of scents in categories both familiar (fruity, floral, spicy) and odd (microbiological, oxidized, pungent). A few smart people actually aren’t making it up when they talk smart about wine. They understand the aroma wheel. They’re tasting those amazing things they’re talking about. And that’s because a few smarter chefs know how to pair wines perfectly with food to make you taste undertones you’re embarrassed to admit vocally. Those mahogany cinnamon hues are real my friend. They taste exactly like the time you put cinnamon on your mahogany bannister and went to town. That great moment can be relived, and even topped, by the food and wine available at Thirst. Thirst understands the Aroma Wheel, Occam’s Razor, and the Pythagorean Theorem. That background has enabled it to create a simple, isosceles triangle of wine, food, and thirst-reduction.
Each step of Ryan Sharp’s winemaking process embodies the small-batch ethos. Within the Eastside headquarters of ENSO Winery—Wine Press Northwest’s 2013 Oregon Winery to Watch—he mixes several winemaking techniques, yielding complex flavors inside miniature fermentation bins. He mashes grapes in miniature crush equipment and ferments whites and rosés in steel-jacketed tanks no larger than a fully grown mannequin. He sources grapes only from the West Coast, giving himself a framework for his experiments with varietals such as pinot gris, pinot noir, zinfandel, and counoise. As part of his craft-oriented operation, he never makes more than 100 cases at a time of the wines from his ever-evolving roster.
At ENSO's Urban Winery & Tasting Lounge, rustic wooden chairs gather under bare light bulbs and tin lampshades, surrounding a tasting bar crafted from old wooden timbers. Guides stationed at the bar pour tastes of ENSO- and Resonate-label wines, explaining how to decipher each wine's flavor notes. These wines—along with two rotating draft beers and libations crafted by 10 other local urban wineries—complement plates of marbled artisan salamis cured by Olympic Provisions, blocks of raw and aged cheeses from Steve’s Cheese Bar, and sweet and savory pies from Pacific Pie Co.
Pour Wine Bar & Bistro's impressive menu makes it easy to expertly accompany the nuanced notes of fine wine with the harmonious flavors of seasonal small plates, uniting your two stomachs in a culinary conga line. Pour's palate pleasers feature locally sourced ingredients, starting with simple tastes such as marinated olives ($3), roasted Oregon hazelnuts ($3), and the beet, Oregon blue cheese, and mixed green salad ($7), impeccably paired with an Italian Prosecco aperitif ($8). The smoked line-caught salmon and chevre panini ($8) will swim smoothly downward while riding the wave of an '06 La Rosa Pinot Grigio ($7). In addition to Pour's wide selection of wines by the glass, the bar and bistro also offers many a fermented flavor by the bottle alongside a concise selection of bottled beers. Pour keeps its cellar stocked with as many Wine Spectator top-100 wines as possible, while simultaneously making an effort to support small, family-owned vineyards.
Every year, chef Pat Jeung travels the world, bringing back exotic recipes and culinary alchemies from the farthest reaches. He also selects from the nearest reaches—he grows his own free-range vegetables, grass-fed fruits, and humanely picked herbs on a 30-acre farm in the Columbia Gorge.