Tried this on a recent visit to Portland as I looked for a restaurant with veal parmagiana (or veal parmesean, if you prefer) and outside of downtown. These folks know how to make a tomato gravy, pound a veal, use sufficient mozzarella, and attend to diners. The setting is a touch rustic -- why are there rarely ceilings in Northwest restaurants??? -- and it's easy to get to as it's on a major thoroughfare. The only disappointment was the bread; while tasty it's typically soft not the crusty Italian bread you may be used to from back east.
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