The alluring crisp and chew of fresh warm baguette, inundated with crushed tomatoes, garlic and olive oil, eaten in tandem with a plate of salty, melt-in-your-mouth Jamon Iberico de Bellota and chased down with a sea of manzanilla sherry: These are the basic human needs that Chaval fulfills. It also provides the satisfaction of sliding your knife through panko-crusted Quail Cordon Bleu and revealing a molten stream of Gruyere and a copious amount of house-cured ham. It’s easy to see why Chaval has quickly acquired a hungry following in Portland’s quaint West End neighborhood.
Special Dishes: Quail Cordon Bleu
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