The ivy-covered building at the corner of NW 19th Avenue and Kearney Street in Portland, Oregon has finally shaken its Francophile identity - almost, anyway. Its newest tenant? Café Nell. While this neighborhood eatery may resemble an open and airy French bistro (mirrored walls, an ice bucket next to every table), its menu, featuring classic comfort food in the form of braised lamb shank, or salt cod fritters, or hanger steak and fries, suggests it's more of a continental hybrid.

Café Nell may be just what Nob Hill has been waiting for. It's casual without sacrificing refined details.

NW 20th & Kearney
Portland, Oregon
(503) 295-6487
cafenell.com

1 lbs lamb rib chops marinated in olive oil and garlic
1 cup chanterelle mushrooms, cleaned and chopped
1 cup hedgehog mushrooms cleaned
4 Tbs. Olive oil
2 cloves of garlic
1/4 cup pinot noir
2 cup uncooked grits
2 cup water
Salt and pepper to taste

Heat sautee pan with half the olive oil. Sear lamb chops to desired temperature, only turning once.

In a heavy bottomed saucepan, bring 2 cups of water to a boil and add grits, reduce to a simmer and cook until all water is gone and grits are smooth and not lumpy.

Remove lamb chops from pan and let rest. In the same pan add remaining olive oil, garlic, mushroom and red wine. Cook until soft. Be sure to scrape (during cooking) the bottom of the sautee pan to remove all of the yummy caramelized lamb favoring.

To plate, place grits in center of the plate. Place lamb chops in the center of grits and pour mushrooms and pan sauce over the entire plate and enjoy!

* to change it up a little you can add cheese, chives, fine herbs or heavy cream to grits.