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Portland’s Hottest South American Spot đŸ„‚Lechon

Year-End Riverside Dinner with Tropical Fish, Steak, and Oily Surprises—Worth It! The rain was drizzling in Portland on New Year’s Eve, but it couldn’t stop us from checking out Lechon—this popular South American restaurant, often with lines out the door, is tucked along the downtown river. After parking in street parking and pushing open the door, warm yellow lights mixed with the aroma of grilled meat hit us, instantly chasing away the chill. It’s no wonder it’s famous; even the year-end bustle couldn’t dim its popularity. Lucky we booked a table in advanceđŸ„ł 🌊 Ambiance: A Riverside Gem Hiding Tropical Delights—Mirror Wall Wrecks Your Storage We were immediately drawn to the two glass tanks by the bar—inside, a few blue-and-yellow tropical fish swam, their scales glinting under the lights, like an Amazonian aquarium transplanted into the restaurant🐠. The backbar behind the counter was lined with colorful bottles, their glow mixing with the fish tanks’ shimmer—snap a pic, and it’s instant “South American vacation vibes.” The most photogenic spot? The mirror wall by the restroomsđŸȘž: the entire wall is covered in small square mirrors, with lights beaming down from above, making skin look radiant. Our friend spent 5 minutes taking pics in front of it, saying “better than any spot.” The restaurant sits by the river; even though winter hides most views, raindrops pattering on the windows paired with the indoor buzz created a cozy “hiding from the rain to eat warm food” feel. On this New Year’s Eve night, neighboring tables were filled with friends clinking glasses, Spanish background music mixing with laughter—even the air felt “year-end celebration” relaxed. 🍮 Dish Breakdown: Some Wow, Some Oily Enough to Deter—Total Polarization 🍄 foraged mushrooms: A Layered “Mushroom Sandwich,” Love at First Bite It arrived like a little tower: a base of slightly charred toast, topped with thick slices of sautĂ©ed mushrooms (tinged with black pepper, juicy and tender), capped with a soft-poached egg—pierce it with a fork, and the yolk oozes, mixing with mushroom umami and toast’s wheatiness. The layers were rich, like an “elevated breakfast.” The mushrooms were wild-foraged that day, with a hint of earthy freshness. Egg aroma wrapped around mushroom scent—even our friend who dislikes mushrooms fought for bites, unanimously naming it “best of the night”! đŸ„“ smoked bone marrow: Even Oil Lovers Surrender—Proceed with Caution! This dish was the “controversy magnet”: served as a half-burnt beef bone, with marrow quivering inside like set butter. Dipping bread in for the first bite, it was rich—marrow’s fatty aroma mixed with smoke, creamy like cheese. But two bites in, it was too much: zero salt, just pure oily richness, leaving a film in your throat. Even someone who’s a die-hard fan of rich, oily flavors (I’ll admit it—I’ve been known to mix braised pork fat into rice), could only finish half. Our friend waved it off: “Like chewing unsalted butter chunks.” Though the è€ć€– at the next table demolished theirs—probably a “flavor gap” thing
 đŸ„© 8oz snake river farms flank steak: Thin-Cut Steak with Peppers, Tender Enough to Melt The steak arrived sizzling, cooked medium-rare, with thin slices showing a pink center—easily cut with a knife. Juices dripped down the edges, coating black pepper bits. A bite brought beefy richness, followed by a hint of spiciness from bell peppers—the chef had piled charred bell pepper dice on top, sweet-crisp with a smoky kick, balancing the meat’s heft perfectly. The doneness was spot-on: slightly crispy exterior, tender, juicy interior—even the sinewy parts were soft. Paired with South American-style mashed potatoes (creamy with a hint of milk), each bite of meat and spud brought pure satisfaction! đŸ„€ Pleasant Surprise: Non-Alcoholic Drinks Outperformed Expectations We’d lowballed non-alcoholic drinks, but the two we ordered became “grease-cutting heroes”: One was a “passionfruit-lime special”: bright, tangy, with a sugar rim—tasted like “sparkling juice ice,” perfect with steak; The other, “mint-cucumber refresher”: cucumber’s freshness mixed with mint’s coolness, sliding from throat to stomach. A sip when oiliness hit, and instant clarity. ⏳ Little Hiccup: Slow Service Made Us Want More—But We Left Stuffed Leaving, the rain had stopped, and the river breeze carried a chill—but this year-end dinner felt extra warm. Lechon is like a “flawed friend”: some dishes are too oily, service is slow, but the tropical fish’s sparkle, steak’s richness, and friends’ laughter mixed into the most memorable year-end flavorđŸ„‚ 📍 Along the river downtown (street parking easy; search “Lechon Portland”) #PortlandEats #SouthAmericanFood #YearEndDinner #FoodieFind

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Portland’s Hottest South American Spot đŸ„‚Lechon

Year-End Riverside Dinner with Tropical Fish, Steak, and Oily Surprises—Worth It! The rain was drizzling in Portland on New Year’s Eve, but it couldn’t stop us from checking out Lechon—this popular South American restaurant, often with lines out the door, is tucked along the downtown river. After parking in street parking and pushing open the door, warm yellow lights mixed with the aroma of grilled meat hit us, instantly chasing away the chill. It’s no wonder it’s famous; even the year-end bustle couldn’t dim its popularity. Lucky we booked a table in advanceđŸ„ł 🌊 Ambiance: A Riverside Gem Hiding Tropical Delights—Mirror Wall Wrecks Your Storage We were immediately drawn to the two glass tanks by the bar—inside, a few blue-and-yellow tropical fish swam, their scales glinting under the lights, like an Amazonian aquarium transplanted into the restaurant🐠. The backbar behind the counter was lined with colorful bottles, their glow mixing with the fish tanks’ shimmer—snap a pic, and it’s instant “South American vacation vibes.” The most photogenic spot? The mirror wall by the restroomsđŸȘž: the entire wall is covered in small square mirrors, with lights beaming down from above, making skin look radiant. Our friend spent 5 minutes taking pics in front of it, saying “better than any spot.” The restaurant sits by the river; even though winter hides most views, raindrops pattering on the windows paired with the indoor buzz created a cozy “hiding from the rain to eat warm food” feel. On this New Year’s Eve night, neighboring tables were filled with friends clinking glasses, Spanish background music mixing with laughter—even the air felt “year-end celebration” relaxed. 🍮 Dish Breakdown: Some Wow, Some Oily Enough to Deter—Total Polarization 🍄 foraged mushrooms: A Layered “Mushroom Sandwich,” Love at First Bite It arrived like a little tower: a base of slightly charred toast, topped with thick slices of sautĂ©ed mushrooms (tinged with black pepper, juicy and tender), capped with a soft-poached egg—pierce it with a fork, and the yolk oozes, mixing with mushroom umami and toast’s wheatiness. The layers were rich, like an “elevated breakfast.” The mushrooms were wild-foraged that day, with a hint of earthy freshness. Egg aroma wrapped around mushroom scent—even our friend who dislikes mushrooms fought for bites, unanimously naming it “best of the night”! đŸ„“ smoked bone marrow: Even Oil Lovers Surrender—Proceed with Caution! This dish was the “controversy magnet”: served as a half-burnt beef bone, with marrow quivering inside like set butter. Dipping bread in for the first bite, it was rich—marrow’s fatty aroma mixed with smoke, creamy like cheese. But two bites in, it was too much: zero salt, just pure oily richness, leaving a film in your throat. Even someone who’s a die-hard fan of rich, oily flavors (I’ll admit it—I’ve been known to mix braised pork fat into rice), could only finish half. Our friend waved it off: “Like chewing unsalted butter chunks.” Though the è€ć€– at the next table demolished theirs—probably a “flavor gap” thing
 đŸ„© 8oz snake river farms flank steak: Thin-Cut Steak with Peppers, Tender Enough to Melt The steak arrived sizzling, cooked medium-rare, with thin slices showing a pink center—easily cut with a knife. Juices dripped down the edges, coating black pepper bits. A bite brought beefy richness, followed by a hint of spiciness from bell peppers—the chef had piled charred bell pepper dice on top, sweet-crisp with a smoky kick, balancing the meat’s heft perfectly. The doneness was spot-on: slightly crispy exterior, tender, juicy interior—even the sinewy parts were soft. Paired with South American-style mashed potatoes (creamy with a hint of milk), each bite of meat and spud brought pure satisfaction! đŸ„€ Pleasant Surprise: Non-Alcoholic Drinks Outperformed Expectations We’d lowballed non-alcoholic drinks, but the two we ordered became “grease-cutting heroes”: One was a “passionfruit-lime special”: bright, tangy, with a sugar rim—tasted like “sparkling juice ice,” perfect with steak; The other, “mint-cucumber refresher”: cucumber’s freshness mixed with mint’s coolness, sliding from throat to stomach. A sip when oiliness hit, and instant clarity. ⏳ Little Hiccup: Slow Service Made Us Want More—But We Left Stuffed Leaving, the rain had stopped, and the river breeze carried a chill—but this year-end dinner felt extra warm. Lechon is like a “flawed friend”: some dishes are too oily, service is slow, but the tropical fish’s sparkle, steak’s richness, and friends’ laughter mixed into the most memorable year-end flavorđŸ„‚ 📍 Along the river downtown (street parking easy; search “Lechon Portland”) #PortlandEats #SouthAmericanFood #YearEndDinner #FoodieFind

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