David Machado

Allison Perlik, Senior Editor — Restaurants and Institutions, 12/2/2009

David Machado, owner of Vindalho, Lauro Kitchen and Nel Centro in Portland, Ore., discusses consumers’ quest for ‘happy hour’ dining, why he no longer sources foie gras (it’s not about the geese) and the dangers of discouting.

What kinds of foods will your customers and American diners in general want to see more on menus in the next year?

Globally, check averages are down. For sure people are spending less on food when they go out. They’re chasing after this concept of happy hour in a way I haven’t seen since the early 80s. So discounting is the biggest trend, and what customers call it is happy hour, but it’s really a code word for saying, “How have you discounted your menu to let me in the door? How can I use you at the price point I think is fair?”

People are buying down. Instead of the $20 entrée, they’re buying the $10 hamburger. Because of the recession and a general anxiety about life, we’ve seen cyclically that they tend to buy comfort food. So cutting-edge concepts are concepts that have difficulty and homey concepts or established concepts are ones that are having a better go of it.

Appetizers are selling more than entrées. We’re seeing that. Cafés are doing better than restaurants. To-go is doing well, food carts are doing well. A lot of the downscale opportunities that are left in the food business seem to be the ones people are interested in.

Bars are doing well. I don’t see a drop-off in alcohol consumption. Across the board I see food sales down but not alcohol, except one segment, which is bottled wine. So glass wine has gone up but bottled wine has really dramatically fallen, as much as 20%. The commitment to a $60 or $70 or $80 bottle of wine is not there. Surprisingly, beautiful, high-end cocktails for $10 are selling as strongly as they’ve ever sold. So if they don’t order a bottle of wine for $60, they’ll order 4 cocktails for $10 each.

As an operator, I’m looking to buy all cuts of meats that are less costly, from chicken thighs instead of breasts to whole chuck roll to be used to make beef stew rather than New York Strip steak. The foods are the same, but the parts of the animal that can be braised or ground are the ones we’re looking for to try to stay in the game financially.

This year we saw some common dishes/themes on menus such as housemade sausages, Korean-style beef, doughnuts. What dishes might we see more on menus in the year ahead?

Chicken wings are big right now, and they’re really cheap and they’re flavorful. I have tamarind-flavored wings at Vindalho that people love. Riblets, like lamb riblets, have the potential to be big because they’re flavorful. Anything that can be transformed into cocktail food or happy-hour food has potential. I see not necessarily the demise of the high-end entrée—fanciful, highly sauced, highly garnished—but that’s not really what people are looking for. So instead of foie gras—I don’t buy it—I get chicken or duck livers and do recipes with those instead.

What about ethnic cuisines coming more into the mainstream?

We’ve seen Spanish cuisine become pretty big; we’ve seen Southeast Asian become pretty prevalent. I think there’s a general trend of upscaling ethnic cuisine. Whoever the culinarian is that decides to put their minds to doing the research—going to Thailand or India or the Caribbean or wherever you want to go—and looking at hot, spicy or fully flavored food and then retrofitting that into an upscale-dining situation could be successful.

I don’t see the point of going after Italian again and French again and all the things that have been done. People are looking for a big blast of flavor. Others that haven’t gotten as much notoriety are cuisines from the Middle East and North Africa—Morocco, Tunisia, those kinds of places. They haven’t yet been upscaled, but there’s plenty of potential there.

What about cooking methods?

If we look back historically, in the ’80s there were the sautéed items in the pan. The ’90s was [about] everything on the grill, and now we’re in a period where a lot of things are being braised. Also confited—cooked in oil, whether it’s pork shoulders or duck legs or lamb. Braising in liquid and confiting in oil are two methods right now that are right at the forefront.

How will the economy affect what you menu next year?

Here’s the short of it. The cost of food has been stable. We went through a little inflationary pop about 18 months ago with food, mostly commodities like flour, salt, sugar, eggs, dairy, those kinds of things. They’ve all stabilized, so while we’ve had dropping cover counts and check averages, we have stable food prices, so we’ve been able to absorb it. But by all indications these commodities and agriculture products are always subject to the weather, so if we have a spike in food costs—whether commodities or egg or meats—we are going to be faced with the first situation of higher food prices coupled with lower food sales, and that will spell trouble for the operator that’s not experienced, and I do see that could happen ahead.

The heavy discounting is really the No. 1 challenge. It’s an overwhelming challenge in the industry because while everyone’s discounting and chasing covers, whether with coupons or two-for-ones or happy hours or early or late [specials] … This has been the biggest across-the-board effort that almost everyone in the industry is participating in, and I have great concerns that we’ll be able to unravel this thing when the economy gets better. The [chance of the] general dining public saying, “That’s what I liked, it’s a price I could live with, and I don’t want to go back to those prices”—that’s the big issue facing us.

by Ben Waterhouse – Willamette Week Nov. 25, 2009
Restaurateur David Machado seems to have a thing for culinary trysts—those places where the foods of two or more cultures, after a night of steamy passion, find themselves with delicious child. His first two restaurants, Vindalho and Lauro Kitchen, serve dishes inspired by the great culinary crossroads of the spice road and the Mediterranean. His latest enterprise, the house restaurant for Hotel Modera, continues the theme: Nel Centro’s menu draws from the border-crossing cookery of Nice and Genoa.

Aesthetically the restaurant is a bit of a departure. Nel Centro occupies a corner in the heart of downtown’s banking district, with windows looking out on the Unitas Plaza and the hotel’s own lovely garden courtyard, a bright cove of hardwood and ceramic tiles where diners can sit by firepits and the city’s only “living wall.” The 150-seat dining room, designed by Holst Architecture, is stunning: strips of chocolate-brown paneling and white columns accented with blond wood and gleaming glass light fixtures.

The spacious kitchen prominently features a large rotisserie (fire is a Machado signature) that turns out excellent roast chicken and lamb ($18). The menu is a notch more expensive than Lauro’s—entrees average $21—but equally broad in appeal. The housemade pastas ($15-$17) are excellent, the meats moist and desserts delicious. And don’t skimp on wine—David Holstrom’s wine list is exceptional in quality but not in price.

While you might expect Nel Centro to slouch during non-dinner meals, when it caters primarily to an audience of hotel guests, such is not the case. Brunch was the most well-rounded meal we’ve had at the restaurant, and the most economical. The kitchen’s take on eggs Benedict, on polenta with cured pork loin ($12), was flawlessly prepared. Even better is the steak-and-eggs platter ($14), which pairs a New York strip with two eggs, roasted peppers and a mound of oven-fried potatoes.

The restaurant does have a few odd flaws. The chairs are too short, leaving taller diners aching from stress on the knees. This makes for an uncomfortable dinner, and I imagine could be excruciating for an older customer. Fortunately for the Big & Tall set, the booths and bar stools are just fine.

The kitchen is also less consistent than at Lauro and Vindalho—herb gnocchi ($17) varied between heavenly soft and unpleasantly chewy, and some items (“Burrida” seafood stew; croutons) were shockingly oversalted—but generally quite good. We imagine food consistency will improve with time; we can’t say the same for the seating.

Deciding to open a restaurant in 2009 seems, in retrospect, like culinary suicide. But what are you going to do when you’ve committed to a space, a concept, a landlord? If you’re Dave Machado, who in May opened Nel Centro, inspired by the foods of Nice and Genoa, you charge on.

“Failure is not an option,” says Machado, the 54-year-old chef-owner of intimate eastside bistros Lauro Kitchen and Vindalho, but whose latest venture, in the Hotel Modera in downtown Portland, seats 200 in the modern dining room, patio and bar. A veteran of hotel dining — Machado was at the helm of Pazzo in the Vintage Plaza Hotel in 1991, back, he says, “when most hotel restaurants had some old chef from the Navy” — he often breakfasts at the hotel’s antithesis, the warm and homey diner Toast, where owner Donald Kotler brings over a complimentary slice of a buttery, crunchy breakfast cake.

MIX: You have three thriving restaurants in Portland — is that why people give you free food?

DM: There is no thriving anymore; “going” is more like it. But no, Don used to be my bar manager at Vindalho. Then he was at Giorgio’s. When he decided to open this place, the dinner crew at Giorgio’s said, “Can we come make breakfast for you over there?” They knew it was going to be great.

MIX: You signed on to open Nel Centro (pronounced nel chentro) in May 2008. Five months later, the bottom dropped out of the economy. What was that like?

DM: Scary. It’s a terrible time to open a restaurant. But I think with these deals, you have to see the future of the area. The MAX was going in and PSU is growing; the streetscape around that part of downtown is new. I had a sense of what that would be when I committed, and it’s kind of panned out.

Owning a restaurant is a workingman’s job. That’s why a lot of people who rise quickly and get a lot of glitter wind up closing. They want to shine and they realize: This is a grind.
— David Machado

MIX: Why do you think it’s panned out, while other restaurants are closing?

DM: I learn who my customers are, what dishes they like, what prices they are willing to pay. We had a reviewer who said we didn’t serve [at Nel Centro] four items he considers the classic Riviera dishes. Well, I had all those on the menu when we opened, because we thought: People will love them! They didn’t order them. We took them off the menu. You have to be willing to change.

MIX: Speaking of change: your restaurants are all very different, Portuguese at Lauro, Spice Route at Vindalho, now Ligurian coast at Nel Centro.

DM: That’s about my psychological makeup as much as anything else. Every 24 to 30 months, I get restless, I want another design, another menu. I never want to reproduce the same restaurant, and I don’t think it can be done. They all have different vibes, different clientele. When I opened Vindalho, I thought, ah, it will be an Asian-inspired Lauro-type place, and the people who love Lauro will also love Vindalho! They didn’t love it. They would actually come up to me and say, “I don’t like it.”

MIX: And yet both remain open.

DM: You learn with these eastside boxes, if you have 60 seats — not 40, not 90 — and you’re open for these hours, at these prices, you will make a living and offer a good experience. You make money when the market is going up, and you suffer when it goes down. At a certain point, you realize: You rose because the whole lake was rising. A lot of people in the restaurant business don’t want to believe that.

MIX: They want to believe that it’s their genius and their cooking.

DM: Owning a restaurant is a workingman’s job. That’s why a lot of people who rise quickly and get a lot of glitter wind up closing. They want to shine and they realize: This is a grind. Well, you have to be able to grind. I grind on the east side so I can shine downtown.

MIX: I imagine asking whether one of your restaurants is your favorite is like asking which of your three kids you love the most. But which do you love the most?

DM: I love the one that can pay all its bills.

— Story by Nancy Rommelmann

Today, the Williamette Week issued its Restaurant Guide for 2009. Without further ado, here’s their take.

Restaurateur David Machado’s latest enterprise, the house restaurant for the recently renovated Hotel Modera, is a departure from Lauro and Vindalho, his two casual, moderately priced restaurants in Southeast. Nel Centro occupies prime corner real estate in the heart of downtown’s banking district, with full-length windows looking out on the Unitas Plaza and the hotel’s own lovely garden courtyard. The 150-seat dining room, designed by Holst Architecture, is stunning: strips of chocolate brown paneling and white columns accented with blond wood and gleaming glass light fixtures. The large open kitchen prominently features a large rotisserie (fire is a Machado signature) that turns out excellent roast chicken and lamb. The menu, inspired by the food of Nice and Genoa, is a notch more expensive than Lauro’s—entrees average $21—but equally broad in appeal. The pastas are excellent, meats moist and desserts delicious. And don’t skimp on wine—David Holstrom’s wine list is exceptional.

Order this: Anything rotisserie. The half chicken and panzanella salad is a huge, hearty entree.

Best deal: Ravioli Niçoise with butter and Parmesan ($15). Rich, beefy perfection.

I’ll pass: The salt-cod croquettes are fine, but don’t compare to the fritters at Laurelhurst Market or Toro Bravo.

Ben Waterhouse

David Machado, chef/owner of Nel Centro, was recently named Restaurateur of the Year by the Oregon Restaurant Association. The award was presented at the Annual Industry Awards of Distinction Dinner held recently in Sunriver, OR. All hands at Nel Centro, Lauro Kitchen and Vindalho are proud and excited at the news. Way to go Dave! Rumor has it that David’s acceptance speech paid loving homage to Julie, his wife and partner for 24 years. The full press release follows.

This is a quick shout out to The Foodie in Me a blog that penned an awfully nice review of Nel Centro. Thank you Laressa, and we hope you come back soon.

“For my main, I decided to try the evening’s special, Braised Lamb Ragu with Rosemary Gnocchi and Shaved Parmesan. Absolutely delicious! The rosemary in the gnocchi was not overpowering but added a nice complexity to the dish. The lamb was cooked perfectly and the sauce was nicely finished with a small bit of butter which gave it richness. The extra bonus was that the portion was very European — enough to let you appreciate the dish but not enough that you were too full and you were left wanting a bit more. I wish more American restaurants followed this philosophy. To me, its not the quantity but the quality of the food that defines how good the restaurant is and I will pay for quality.”

Greetings. We’re introducing Friday and Saturday night jazz at Nel Centro with The Mike Pardew Trio. Jazz guitarist Mike Pardew will feature acclaimed guest artists in a new weekly series at Nel Centro. MIke’s club dates at Nel Centro will highlight two elements that forged his connection to Portland: its rich jazz culture, and its natural spontaneity. STARTS: July 10th at 10pm. CONTINUES: Every Friday and Saturday night, 10 PM – midnight. NO COVER

I’d like to personally introduce you to Nel Centro, my newest restaurant in downtown Portland. We’re featuring the cuisine of the Riviera — the classic dishes from the cities of Nice and Genoa. I’m happy to say that Nel Centro is proving to be a great and fun place to eat.

We have a beautiful outdoor patio so you can take full advantage of these amazing summer nights. We’ve created two beautiful private dining rooms for that special occasion. Beginning July 10, we’ll feature live jazz from 10 pm to midnight Friday and Saturday nights with the Mike Pardew trio.

Please visit our newly launched website at www.nelcentro.com. Check out our menu, book a reservation, visit the blog or just say hello. Our number is 503.484.1099. Hope to see you soon!

Have a safe and happy holiday!

David