Fall 2009

Vindalho Newsletter :: October 2009

Fall into Vindalho

Dear friends, welcome to autumn at Vindalho! There's a snap in the air, the baseball playoffs are underway, and the Blazers preseason is upon us. Beautiful leafy days, cool nights Ð perfect for dining out. We've got some delicious new menu items, palate pleasing cocktails, a generous new offer to dine with us, and some big news about David Machado.

Fresh, Local, Seasonal, Delicious: Ever wonder what makes Vindalho unique as an Indian restaurant? How do we create these intensely flavorful dishes? We begin by buying only sustainable, seasonal produce from local farmers, almost all of which is organic. Our seafood is always absolutely fresh, never frozen, and we follow the best practices of the Monterey Bay Aquarium's Seafood Watch Program. Our meat and poultry is always procured from local and responsible producers. Vindalho's food tastes so good because we use the very best ingredients available. We've never wavered from this commitment and never will.

A Coupon For Every Night of the Week. Oregonians are having a rough time of it right now. Our unemployment rate currently stands above the national average. We know it's not easy to eat out, so we'd like to make it a bit easier for you. Our fall coupon offer lets you join us on any night of the week and receive a 20% discount on your food. Use the coupon as often as you like. It's good through December 15th. Remember: Any night of the week and as often as you like. To get a head start on this offer, make a reservation now.

Call us at 503-467-4550. Or, reserve online at: www.vindalho.com/reservations.

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The Faces of Vindalho - Dave & Julie Machado Tuesdays just got a little bit brighter with Julie Machado of the megawatt smile and the warm embrace, at the door. That familiar looking guy you might have seen on weekend nights? It's true, after six months of nurturing his new downtown venture, Nel Centro, Chef Machado is back directing the kitchen on Friday and Saturday nights. Don't be shy, say hello!

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Comes Autumn With Her Serenade of Food and Drink

Several times a year, based on Oregon's unique agricultural cycle, we feature new menu items. As the frost hits the pumpkin, you're likely to see more soups and stews and winter vegetables on our menu. Chicken Mulligatawny Soup with roasted squash, lentils and coconut sounds irresistible for a cool night, doesn't it? Roasted Pumpkin Somosa with mint chutney? Yes, please. Our Braised Oregon Leg of Lamb, Madras style, scented with chiles and curry leaves is fragrant and hugely popular. We've added a Roasted Beet Salad with house made paneer, cardamon yogurt and fried chickpeas along with a Fall Vegetable Korma with ground nuts, yogurt and spices. Come taste!

New Fall Cocktails - Just in Time As the economy teeters, maybe we could all become tipsters. We've added the Aqua Club (Aquavit, orange bitters, lime), The Traveler (spiced rum, Tuaca, ginger ale) and a Tamarind Sour (bourbon, tamarind, lime).

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Bring Your Holiday Party to Vindalho

Vindalho is the perfect place for large parties. We're a great choice for holiday parties, book club gatherings, family reunions, or for any large group of friends or neighbors. Our semi-private mezzanine seats up to 26 for a sit-down dinner and 40 for a stand-up reception. We're happy to customize our menu for any budget range and there is no room rental fee.

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David Machado - Named 2009 Restaurateur of the Year

Vindalho's chef/owner, Dave Machado is Oregon's Restaurateur of the Year. Dave was honored by the Oregon Restaurant Association (ORA) at their Annual Industry Awards of Distinction Dinner in Sunriver, OR. The association cited Dave's role as chef/mentor in the Association's Pro-Start, School to Career program as well as his leading role in Portland's "eastside dining craze" which has expanded Oregon's hospitality and agricultural industries. Congratulations chef!

David Machado (center) with Tom Drumheller (left), Past ORA Chair, and Steve McCoid (right),
ORA President and CEO

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P.S. Some Things to Keep in Mind

Sunday Nights: We're open for dinner on Sunday nights and less crowded than on Friday and Saturday nights.

Takeout: Vindalho can prepare your order for pickup. Don't forget to use your coupon.

Happy Hour: Five dishes for five bucks! You're not missing out on this, are you?

Reservations: We take them and it's easy. To make your dinner reservations online, go to: www.vindalho.com/reservations. Or just call us at 503-467-4550.