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Brian's Photo Blog — Article 660
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A McMenamins Elk Meatball Grinder
Tuesday 30 May 2017   —   Category: Dining Out
In August 2016 I discovered the Ruth Bascom Riverbank Path System (RBRPS) in nearby Eugene, Oregon, when I made my first visit to the McMenamins North Bank restaurant. The highlights of that outing can be found the A McMenamins Eugene Pub Crawl article.



On that August day I had ridden my bicycle along approximately one-​third of the 14-mile RBRPS. So five weeks later I head­ed back to Eugene early one mid-​September morning to explore more of the Path System. You can read all about both bicycle outings in Eugene’s Ruth Bascom Riverbank Path System.
 
After my two-​hour, twelve-​and-​a-​half-​mile bike ride I was ready for lunch at North Bank a second time. On the pre­vi­ous visit I had enjoyed an awesome elk burg­er, which was the first time I had ever eaten elk meat. This time I ordered an Elk Meatball Grinder.

The menu described it as “Elk meatballs with Black Rabbit bolognese, Fontina fonduta and Black Rabbit aioli on a baguette.”
 
This sandwich was awesome as well ... truly scrumptious! However, it was quite hard to eat, being large and drippy. I told the waitress I felt like a little kid eating spaghetti for the first time!

Unfortunately, I have not seen it on the menu since that day in September 2016. Hopefully McMenamins will bring it back again. The champagne vinaigrette for the salad was also very delicious, but I have never found that at any other Mc­Men­a­mins since then.
 
With the sandwich I enjoyed a seasonal Copper Moon ale for the fifth time. As always, it was very satisfying. According to the brewer:

“Copper Moon has a coppery-orange luminescence radiating out of the pint glass, originating from three different organic malts that impart a flavorful yet summery smooth sweetness that quenches your thirst while tantalizing your taste buds. The up­front hop bitterness of Copper Moon is relatively low, com­ple­ment­ing the malts without being overpowering. The hop flavor and aroma are another matter, as the Perle and Chinook hops used in the latter stages of each batch intermingle to generate a dazzling, citrusy, floral experience, in addition to slightly spicy notes. All of these qualities blend into a refreshing, flavorful organic summer pale ale.” Meas­ure­ments: 5% ABV • 44 IBU
 
The food wasn’t the only attraction at McMenamins that day. While sitting at a patio table waiting for my lunch to be served, shooting this fly gave me some­thing to do to pass the time.

This picture and the other four on this page which were taken that day have been added to the McMenamins Eugene 2016 album.
 
In addition, the official restaurant cat set­tled down next to my table to keep me company. Between the fly and the cat and the elk and the beer, it was quite a festive party!

In my next article, I share with you about my third visit to McMenamins North Bank in Eugene during the second half of 2016, which occurred exactly a week later.
 
For more tales about other locations, see My McMenamins Passport Adventure.
Brian's Photo Blog — Article 660
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Brian's Photo Blog — Article 660
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