ivy_manning Vanilla blueberry angel food cake trifle from #Bakelesssweets was a big hit, thanks @faithdurand ! 6h

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ivy_manning I've got friends in sweet places. Thanks for the delicious hostess gift @sprinklefingers ! @unionwinecompany 9h

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ivy_manning Seared bavette steak with yuzu ponzu. Nice to be able to order a perfect 3 oz portion! #pdxnow 5d

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ivy_manning Koji seared albacore with yuzu. Strong start at the brand new @ponofarmsoulkitchen #feedfeed #pdxnow #pdxeats 5d
  •   jessrials @jessicathorp need to go! 5d
  •   matthewdomingo How do you feel about the sushi and meat counter proximity? 5d
  •   ivy_manning Not sure what you mean about "meat counter"? I did notice they have separate colors for various cutting boards. I liked the food. @matthewdomingo 5d
  •   yarouliu Look so good 5d
  •   matthewdomingo Nice! I heard there was a butcher shop there too. Maybe that's wrong? 4d
  •   dcentoni I don't know if I'd call it a butcher shop. It's a little market selling their prepackaged (and super spendy) meats. But maybe it'll evolve. 4d

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ivy_manning The young George Washington. 1w

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ivy_manning Celebrating our independence by eating a fried chicken biscuit and playing ping pong @tiltitup #americuh 1w

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ivy_manning Chirashi @hokusei Only way I'd love this place more? If it moved to NE PDX. 1w

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ivy_manning Finally got to @tamaleboy. Big thumbs up on chicken mole tamale steamed in banana leaves. 2w

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ivy_manning Homemade potato chips with Thai green chile dip. #ilovemyjob #doilookfatinthesepants? 2w

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ivy_manning Thor apres park. A tired dog is a good dog. #whippetsofinstagram 2w

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ivy_manning Some folks crave chocolate, I am more a Lemon-Vanilla Dream Bars kind of girl. @Quirkbooks @shaunasever 2w

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ivy_manning Strawberry hazelnut shortcakes, recipe from Kitchen Garden Cookbook @jeannekelley FTW @weldonowenpublishing 3w

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ivy_manning Sunomono course- scallop, local vegetables, and kimizu. 3w

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ivy_manning Duck"Sakamoto Style", with broiled eggplant with Suppon (red miso and turtle stock) miso. 3w

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ivy_manning Yuba, conger eel, mizuna. Nimono course from Chef Ryuta Sakamoto of Kyoto. 3w

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