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scott dolich


Scott started cooking as a butcher in North Carolina. It wasn’t a conscious decision for him to start cooking but the process and the ingredients that surround food quickly became more important than his studies. He cashed in on his long held desire to become a doctor and began his restaurant career as a dishwasher and a ski bum in Aspen Colorado. {more}Loading

one house | gratuity free


one house

One House is a new staffing & compensation model that we’ve created in an effort to meet the needs of our staff, the expectations of our guests, and economic forces challenging the restaurant industry.

Visit our one house page to learn more about this new concept that will provide an elevated dining experience for our customers as well as sustainable positions for the Park Kitchen staff.

Spring Dinner with Youngberg Hill Vineyards & Park Kitchen

Welcome Spring! Join Youngberg Hill’s winemaker, Wayne Bailey, for a wonderful 4-course wine dinner in our private dining room. Cost is $75/pp, all-inclusive. Seating is limited.

Please follow this link to make reservations: tickets

May 31 |  6:00pm


Party On!


Party season is in full swing

It’s not too late to book your year end company or holiday party. Park Kitchen is your “EASY BUTTON” to make it happen.

New Years Eve is coming up fast

Get a reservation with your friends and loved ones to celebrate the end of the old and the beginning of the new! Park Kitchen will be kicking it off with a fabulous 8 course feast.
Contact us at info@parkkitchen.com

More menu choices. More fun.

David has been doing an an awesome job showcasing our unbeatable produce through our small plates. So much so that many of our guests are doubling down – or up depending on how you look at it – on shared small plates and splitting an entree or two for the entire table.

David’s altering of our three tiered menu format from Snacks, Small Plates and Large Plates to our new menu format of Snacks and Shared Plates better reflects how our guests are eating. The Shared plates run in size from appetizers to entrees roughly depending on the price with entree sized plates towards the bottom of the menu.
More choices. More fun.
You can choose to dine by sharing a grip of small plates, enjoying our tasting menu or by coursing it out. Here’s a sneak peak at the new format. Come check it out and let us know what you think

3 must drink wines for Oregon Wine Month

Version 2

Chad Fasenmyer, Park Kitchen’s wine guru is rolling out 3 MUST DRINK wines for Oregon Wine Month. Savor a flight of three groundbreaking Portland wineries that have their own exciting and unique style of making wine.

our oregon wine month wines:

2014 Fausse Piste “Garde Manger”
2016 Bow & Arrow Rose – Hughes Hollow Vineyard
2015 Teutonic Riesling Grace Hill Vienyard

My Favorite Mistake

Chef owner Scott Dolich reveals a Park Kitchen classic and the creative process that brought it to light


Park Kitchen, along the Pearl District’s historic tree-lined green belt, is a landmark destination for its seasonal American cuisine. For chef owner Scott Dolich and his team, it is a finely-tuned culinary workshop. Scott walked me through Park Kitchen’s rigorous R&D process and how it yielded a local favorite menu item 13 years and counting: chickpea fries and seasonal ketchup.

“In late 2003, right after Park Kitchen opened, I was working in the kitchen full time, serving breakfast, lunch, and dinner,” explains Scott. “It was hectic. There was no real organization to the restaurant. Me and a handful of people were working really hard, nonstop. After about a year, my wife and I took our first vacation through Europe. In Spain, we came across a dish called socca – a loose batter poured into a wood-fired hot pan. Basically a chickpea flour crepe. It blisters and puffs out and goes well with a variety of foods. It was delicious.”


Chickpea Fries Recipe

Chickpea Fries Recipe [pare with Winter Squash Ketchup]

[Makes 6 cups, 35 minutes]

Serves 8-10 | 30 minutes active time

At first glance, this recipe may seem challenging. Don’t sweat it. As Scott would say, use excellent ingredients and charge forth – you won’t regret it. Final amount is approximately 3 quarts or 75 fries each, cut 1/2 inch by 1/2 inch by 4 inches.


Winter Squash Ketchup Recipe

Winter Squash Ketchup [pare with Chickpea Fries]

[Makes 6 cups, 35 minutes]

Ketchup is one condiment on the table that is nearly untouchable. Not at Park Kitchen. Scott and his team prove to Heinz adherents that ketchup can be made better – with anything. This seasonal recipe provides sweet and tart with the salty, earthy flavor of the chickpea fries.


New Year’s Eve

New Year’s Eve Special Family-Style Dinner with champagne toast ($90/person).
Three seatings are available at 5:00 p.m., 6:30 p.m. and 8:00 p.m.
Reservations required.

Special Holiday Hours:
Thanksgiving Day: Closed
Christmas Eve: Closed
Christmas Day: Closed
New Year’s Day: Closed

Winter Happy Hour Menu


New Happy Hour Menu
Park Kitchen has a new expanded Happy Hour with 14(!) dishes. Says Chef David: “We loved the fall dinner menu so much, we thought, ‘Why not just offer this during Happy Hour as well?’”  Happy Hour is served from 5:00 to 6:00 p.m. nightly.

Also for Happy Hour, bar manager Curtis Day is featuring a customer on-tap favorite, “Call Me Old Fashioned,” available for $6 ($12 at dinner) and features bourbon, barrel-aged bitters, and demerara sugar.  A rotating tap beer list is available for $5, and house red, white or sparkling wine for $6.
Radishes, miso butter, nori 4
Grilled pork terrine slider, secret sauce  5
*Jimmy Nardello peppers, peanuts, scallions 6
*Salmon & beet tartare, beet chicharron, kombu 6
Ken’s bread, our crackers, ricotta, Bee Local honey 5

*Salt cod fritters, agedashi style  11
*Chickpea fries with roasted squash ketchup 7
Grilled Ken’s bread, pimento cheese, green tomato 7
Lonesome Whistle barley,smoked beets, pomegranate, chevre 11
*Grilled pork terrine, soft egg, sushi rice, housemade kimchi  9
*Heirloom squash soup, savory marshmallow, pickled mustard seed 13
*Kiyokawa pear salad, curried lentils, yogurt, pistachio, papadam  11
*Ayer’s Creek hominy, tomatillo, gypsy peppers, squash and cotija 11
*Carman Ranch flank steak, blue cheese, parsley, sherried onions  13
*Gluten free and celiac friendly

Park Kitchen Thanksgiving Commissary


This Thanksgiving, allow chef David Sapp at Park Kitchen to do some of the heavy lifting for your table.  We’re offering cooked turkeys and side dishes off of our fall menu to add a restaurant-caliber touch to your menu!

Selections include:
SuDan Farm Pastured Turkey – 1/2 Bird increments $100. Includes sous vide breast and confit leg and thigh with pan gravy
Park Kitchen Thanksgiving Side Platter: $30 per person:Braised Collard Greens
Apple Cider Funnel Cake
Charred Brussels Sprouts with Horseradish Cream
Aunt Mimi’s Cranberry Relish
Greek Yogurt and Dill Whipped Carrots
Pre-order before November 21st and pick up your selections Wednesday, November 23rd. Call Park Kitchen at 503-223-7275 or email at info@parkkitchen.com for full details.

private dining and catering

For 15 years, Chef/Owner Scott Dolich, twice nominated for a James Beard Award, has served inspired, sustainable cuisine from the best farms the Northwest has to offer.  Park Kitchen provides friendly, knowledgeable service to complete the perfect experience, sure to exceed all expectations for larger groups.


Park Kitchen can come to you.  With simple planning and basic kitchen amenities, our Chef will come and prepare Park Kitchen fare wherever you like.

Please read through our private dining options below and the click the “Book an Event” button to enquire about us hosting your event. 

[Note: If you don’t hear back from us within 48 hours please contact us by phone or email]

Click here to book a private event

private dining options

The private dining room at Park Kitchen overlooks the scenic north park blocks of downtown Portland, Oregon.  Our space is perfect for casual sit down meals, cocktails style parties and business meetings.

Private Dining is available for Dinner, Lunch, Breakfast and Cocktail Style Parties:


private dining seated dinner

Chef’s Supper  (Family Style, Chef’s Choice)
Bread service
2 Salads
2 Hot Starters
2 Entrees
1 Dessert

Park Kitchen Experience  (Family Style, Chef’s Choice)
Bread service
2 Passed appetizers
2 Salads
2 Hot Starters
3 Entrees
1 Dessert

Basic Dinner  (Plated, Chef’s Choice)
Bread service
1 Salad
1 Entree
1 Dessert

Classic Dinner  (Plated, Your Choice)
Bread service
2 Passed appetizers
Choose between 2 starters
Choose between 2 entrees
1 Dessert

Click here to book a private event

private dining cocktail style parties

Park Kitchen Soiree
5 passed items

Please contact us for a full list of additional offerings:

private dining lunch options

Simple Lunch  (Plated, Chef’s Choice)
Bread service
1 Salad
1 Entree
1 Dessert

Chef’s Lunch  (Family Style, Chef’s Choice)
Bread service
2 Salads
2 Entrees
1 Dessert

Traditional PK Lunch  (Plated, Your Choice)
Bread service
Soup or salad
2 Choice entree
1 Dessert

[PLEASE NOTE: Lunch is ONLY available for private dining. Park Kitchen is open Tuesday through Saturday nights for dinner/happy hour]

Click here to book a private event

private dining breakfast

PK Breakfast  (Family Style)
Ellen Jackson’s coffeecake
Seasonal fruit salad
Coffee and tea service
Granola and yogurt

Farm egg frittata
Bacon or sausage
Potato latke
Bowery bagels and schmear
Juice service 
Alcoholic breakfast beverages

[PLEASE NOTE: Breakfast is ONLY available for private dining. Park Kitchen is open Tuesday through Saturday nights for dinner/happy hour]

Click here to book a private event

Please click the the “Book an Event” button at the top of the page so we can get started planning your event.
[Note: If you don’t hear back from us within 48 hours please contact us by phone or email]