{"id":2126,"date":"2010-01-27T14:36:19","date_gmt":"2010-01-27T22:36:19","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=2126"},"modified":"2010-01-27T14:36:19","modified_gmt":"2010-01-27T22:36:19","slug":"portland-or-broder-scandanavian","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=2126","title":{"rendered":"Portland, OR – Broder (Scandinavian)"},"content":{"rendered":"

\"broder<\/a> <\/strong><\/p>\n

I’ve been wanting to hit Broder for a year or so, but I always envisioned going for a weekend breakfast. I had a biz lunch date today with my client, and though we share a passion (and usually a hunger) for our meetings to be at dim sum places, today we were both in the mood for something distinctly different. So it was off to Broder<\/a>, for taste of the homeland (I’m a Swede, he’s a Dane).<\/strong><\/p>\n

No, we did not consider eating at Ikea!<\/strong><\/p>\n

There were a number of burger and dog possibilities (see menu below), but ultimately I chose Fridakeller, which was two veal\/pork patties, pan-fried, presented with a choice of side (I took the potato pancake), creamy horseradish sauce, and pickled vegetables. My friend coughed up his side to me, which was a rich tomato soup.<\/strong><\/p>\n

He went with a plate of three small sandwiches, pate, pickled herring, and gravlax (dilled, pickled thin sliced salmon).<\/strong><\/p>\n

My Danish pal told me that at “home”, the fridakeller is made from leftover meats, rolled in the shape of a sausage, and deep-fried. I’d like to try that, as well. What isn’t good deep-fried?<\/strong><\/p>\n

Everything we had was over the top, tasted great, presentations were artful, service was cordial and attentive. I wished I could have tried several more things.<\/strong><\/p>\n

I understand the place is packed on weekends for breakfast, I’ll have to try that.<\/strong><\/p>\n


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