Park Kitchen in Portland Oregon
(1 votes, average: 5 out of 5)
Loading ...Nestled in a historic building along the peaceful green swath of the North Park Blocks, Park Kitchen brings people together in a setting that melds the core of the kitchen with a sophisticated urban dining experience.
Chef/Owner Scott Dolich knew immediately that the space was right for what he wanted to do. “This setting and its scale allow me to create food that is very personal—dishes that reflect and are inspired by our surroundings. When people come into a restaurant their first impression is of the physical space, and that sets up their expectations—before they ever taste the food or see the menu.”
A short stroll from the myriad galleries and shops in the Pearl District, and within walking distance from downtown, Park Kitchen successfully blends these urban influences with the authentic feel of a favorite neighborhood restaurant.
With a shared commitment to the bounty of the Northwest, Chef Dolich, Pastry Chef Heidi Weiser and Chef de Cuisine David Padberg craft menus that build on the finest meat, seafood and produce available from local purveyors. Each day the best seasonal ingredients are chosen, and dishes that highlight those foods are developed and perfected.
Park Kitchen
422 NW 8th Avenue
503) 223-7275
Lunch Tuesday-Friday, dinner Tuesday - Saturday, brunch Saturday and Sunday
If you’ve visited one of Downtown Portland’s three weekly farmer’s markets, you’ve no doubt inadvertently rubbed elbows with Park Kitchen chef/owner Scott Dolitch.
Dolitch is devoted to all things seasonal and local. Naturally, the menu changes daily, so it is difficult to make recommendations, but don’t miss one of his signature appetizers, a cone of tempura fried green beans with ham, and a tarragon aioli. A salmon filet served with sautéed sea beans, and lobster mushrooms are excellent, as is a flank steak salad with blue cheese. The desserts by Ellen Jackson shine.
The restaurant is small, so make a reservation. If not, go early or prepare to bone up on your Bocce skills (the court is just outside, and the staff will happily supply the balls). The atmosphere is stylish-casual.
The lunch menu gives an upscale and seasonal application to simple fare, such as a “Reuben” sandwich with duck confit; mushrooms on toast; or a house-made hot-dog.
June 9th, 2008 at 9:14 am