J / the tasting panel / july 2009
C a f f e M i n g o
R E S T A U R A N T
Ten years ago, Michael Cronan turned a pizza joint into a Piedmontese-inspired eatery. "All we had
were pizza ovens—no stoves! But I also had high ambitions, and I guess I pulled it off. In Portland, to
have a site-specifi c menu is daring, but now, I can hang my hat on it."
And pull it off he did.
With a remarkable three
turns a night, Cronan's
intimately-sized 40-seat
Caffe Mingo has cap-
tured an identity and
the appetites of loyal
followers.
Hand-made ravioli,
locally-picked fava beans
and fresh fi sh from
the Pacifi c NW are on
Cronan's radar. "We're
on the fresh, local and
seasonal bandwagon,"
he quips.
D
Michael Cronan, owner of
Portland's popular Caffe
Mingo, sips a glass of
Belnero, the new
"super" Sangiovese from
Banfi Vintners.
Britt Dimmick, district manager for Banfi
Vintners, gets ready to pour Principessa
Gavia Gavi 100% Cortese Gavi D.O.C.G.
W i n e s t o M a t c h a S t y l e
To accompany Caffe Mingo's authentic Italian fare, we sought
out the wines from Banfi Vintners to play a role with each dish.
Gavi is considered the premier dry white wine of Italy, and
Principessa Gavia has its unique crisp character : fruity and fresh
with a gentle acidity and balanced fi nish.
At Caffe Mingo, the wine is a wonderful accompaniment with
shrimp linguini.
