Bullard

Since fall 2016, when Bullard was first announced, it’s been on the most anticipated restaurants list until it officially opened in December 2018. Opened by Doug Adams, Top chef finalist, in downtown Portland’s new Woodlark Hotel, I was excited to finally get organized enough to make a reservation and go for dinner a couple weeks ago.

The menu is not extensive, but nearly everything sounded appealing, so we selected one dish from most every section. Beef carpaccio was slightly spicy and covered in shredded cheese and crispy potato sticks.

Blue Cheese Salad with smokey blue cheese and strawberries was tangy with the blue cheese and the strawberries were perfectly sweet.

Smoked beets with goat cheese guacamole were actually smokey.

And then they brought out the knife. You know it is going to get serious when you get a knife like this…

For the main dish, San Antonio chicken with green sauce, pickles and fresh tortillas. The chicken was tender and smokey and made great tacos.

And texas sheet cake, in all its chocolatey glory.