We had dinner last night at Nora's, our first evening in Hood River. Stu, the chef's husband, explained the chef's philosophy of creating big internationally influenced flavors using as much of the local bounty as possible. The food did not disappoint. The duck legs in hoisin sauce with cucumber pickle were absolutely delicious. Rich duck meat practically falling off the bone balanced well by the pickle. The leek soup was rich and complex. The trout tostadas were also full of complex, balanced flavors of smoked trout, finely sliced red cabbage, and corn tostada. The Goan curry is divine. Assertive Indian spices, coconut milk, cilantro in a smooth sauce that enhanced, but didn't overwhelm the great seafood. The scallops in the curry were skillfully cooked and delectable. The halibut cheeks were good, but from our perspective, could have been cooked a bit less. The pea shoots that accompanied it were really good. Thanks, Stu and Kathy, for a lovely evening..
If you own or manage Nora's Table, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.