I “discovered” The Buffalo Gap through Living Social. After perusing their online menu I decided that this was a place I wanted to visit. The atmosphere of this Saloon & Eatery is reminiscent of a tavern, with dark lighting and vintage signage serving as wall decor.
Location: 6835 Macadam Avenue, Portland, OR
Order: I ordered the “favorite” Buffalo Stroganoff ($13.99) and we took home one of Penny’s Gigantic Cinnamon Rolls ($4.99)
What I Think:
The Stroganoff came with a choice of soup or salad, and I chose a salad with bleu cheese dressing. There really isn’t a whole lot to say about the salad. It was a plate of greens topped with dressing. The veggies were fresh and tasty. I wish that I would have ordered the dressing on the side, because there was a little too much for my liking, but other than that, the salad was pretty ordinary: nothing out of this world, but, certainly edible.
But, my rather ordinary impression of The Buffalo Gap changed when the main course was brought to the table. WOW! My mother made the most extraordinary beef stroganoff, and so I’m not easy to impress when it comes to stroganoff. I may like a stroganoff, but, it takes a lot for me to think it WOW! … and this one has earned that exclamation.
A large bowl of tender cooked noodles topped with a creamy brown sauce and lots of chunks of buffalo and mushrooms, and a dollop of sour cream. I am used to the sour cream being mixed right into the stroganoff sauce, so I was a little surprised to see just a dollop on top of the pile of food. However, I must admit that I kind of liked being able to control the amount of sour cream that I could taste in each bite, as all too often too much sour cream is stirred into a stroganoff and it becomes rather overwhelming.
The buffalo meat was incredibly tender. It seemed to melt in my mouth like butter! The sauce was very flavorful. It had a creamy consistency, and it was a bit tannic from the wine. The sour cream balanced that out so that it didn’t become the main focus of the dish.
The mushrooms are perhaps the most important aspect of a stroganoff for me – maybe even more so than the meat. I don’t like mushy or slimy mushrooms. This can be easily avoided by not cutting the mushrooms too thin – and these mushrooms were quartered, making for a meaty kind of texture rather than mush. Hooray for mushrooms done right!
The noodles were not extraordinary, in fact, I thought they were almost overcooked. They weren’t mushy, but they weren’t al dente either. I think that a minute less cook time would have given the noodles a much better taste and texture. But, this didn’t detract from the rest of the dish, which was delicious and very filling. I couldn’t finish my bowl, but the left0vers made a great lunch the next day.
The rosemary artisan bread was also delicious. It had a pleasantly chewy texture and there wasn’t too much rosemary in it – just enough to add a savory element to the bread. It was a perfect palate cleanser.
As for the cinnamon roll… this thing was indeed gigantic, and I’m glad we took it to go. It was almost the size of a dinner plate! It was deliciously sweet and cinnamon-y and to my surprise, it was not doughy or raw in the center. (I figured a cinnamon roll that big was bound to be undercooked in the center) It was almost shamefully sinful, though, which is why I am glad we took it to go. I would not want to eat one of these in front of others! Next time, I will order one of these sprinkled with bacon!
My Final Thoughts:
I enjoyed my visit to The Buffalo Gap Saloon & Eatery, and this is someplace I’d be willing to visit again sometime in the future, if for no other reason than to get one of those cinnamon rolls (or perhaps 2) to go.
Special thanks to my husband for taking the photo!