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celebrating 12 great years
the chef’s supper [60 per person]
Sit back, relax and let Chef cook for you.  This experience includes at least 8 different dishes served family style for the whole table to enjoy.  He will serve up his favorites and peak of the season offerings.


Small Hot Plates
Grilled Ken’s bread, asparagus, Portland Creamery chèvre 9
*Chickpea fries with roasted squash ketchup  8/14
*Salt cod fritters, agedashi style  12
Grilled pork terrine, soft egg, sushi rice, housemade kimchi  11
*Skillet farm egg, crispy anchovies, grana padano, pickled cardoons  16
*Laney Farm’s beef sausage, smoked peas, leek ash 16
Handkerchief pasta, braised pork, Your Kitchen Garden spinach 16

Small Cold Plates
Ken’s bread, our crackers and handmade butter  7
*English pea soup, salt cod, crème fraiche, bay spice 15
*Charred carrot, black olive, pecan and carrot tops  14
*Spring peas, romesco, hazelnuts and grana padano  14
Lonesome Whistle barley, Rainier cherries, cucumbers, feta  15
Sugarloaf chicory, radishes, buttermilk, cornbread  14
*Carman Ranch flank steak, blue cheese, parsley, sherried onions  15

Large Plates
*Ayer’s Creek adzuki bean cake, braised chard and popcorn  29
*Maupin Farm’s grilled pork, cotechino hash, peas, red eye gravy 33
*Sudan Farm’s grilled lamb, Sheldon’s spinach, lamb scrapple, cardoon relish 35
*Blackened King salmon, fava beans, snap peas, dashi, lime  36
*Carman Ranch striploin, pinot braised onion, morel mushrooms 38

*[Gluten free and celiac friendly]


Bob Richards’ biscuit, Bennett Farm’s ricotta, Caneberries  10
2014 Brooks Tethys Willamette Valley Riesling 10
*Fennel & Rhubarb sorbets, Bennett Farm’s milk gelato  10
Kopke Dry White Port 10
Buttermilk panna cotta, Robada apricot, flowering thyme, bourbon 10
Domaine Vaquer Rivesaltes 25 year 15
Double chocolate tart, hazelnut ice cream, salted caramel  10
Hennessey V.S. Cognac  17

*[Gluten free and celiac friendly]

Call Me Old Fashioned  11
Bourbon, Demerara, Whiskey Barrel-Aged Bitters

G + T  11
Aria Gin, Housemade Tonic, Soda

Light & Springy 14
House Rhubarb Beer, Aged White Rum, Lime

Jack Rose 12
Applejack, Housemade Grenadine, Lime

65th St. Cocktail 14
Bourbon Dolin Dry, Aperol, Ron Zacapa, Ginger Bitter

The Rebellion 13
Rye Whiskey, Yellow Chartreuse, Brown Sugar, Peach Bitters 13

Basil Collins 13
Gin, Lemon, Basil, IPA

Fist Full of Tayberries 13
Tequila, Mezcal, Lemon, Honey, Tayberry, IPA

Penicillin 13
Blended Scotch, Honey, Lemon, Ginger

On Tap
Barley Brown’s – Ratchet Strap IPA (Baker’s City, OR) 7
7.3% ABV 55 ibus

Eclyptic Brewing – Spica Pilsner (Portland, OR) 7
5.5% ABV 38 ibus

Logsdon Organic Farmhouse Ale – Seizoen 375ml (Hood River, OR) 10
Laurelwood Brewing – Free Range Red 12oz (Portland, OR) 10
Pelican Stout – Tsunami 22oz  (Tillamook, OR) 12

aperitif, amari & digistif
Fernet Branca 12
Cynar 11
Amaro Nonino 16
Luxardo “Abano” 11
Fratelli Averna 15
Nardini 16
Zwack 11
Amaro dell’Erborista 17
Benedictine 16
Root 14
Underberg 5
Romana Sambuca 11
Bechervoka 12

happy hour


Papadum 4
Pork Terrine Slider 5
Flank steak salad with blue cheese 8
Salt cod fritters with malt vinegar 3/ea
1/2 chickpea fries and squash ketchup 6


Park Martini
vodka, vermouth, house pickles

Call Me Old Fashioned
Bourbon, Barrel-Aged Bitters, Demerara

Champagne Cocktail
sparkling wine, bitters, sugar cube

House red, white, rose or sparkling wine

north park blocks

503-223-PARK [7275]
422 NW 8th Portland OR 97209 {map}

Dinner Every Night: 5-9
Happy Hour Every Night 5-6



We accept reservations by phone [503-223-7275], through OpenTable and in person.


Located on the North Park Blocks in Portland’s Pearl District, Park Kitchen provides inspired American fare utilizing Oregon’s own farmers and producers to craft its seasonal food and wine menus.

work with us

We believe that the greatest factor in the success of our restaurant is the quality of our people. We work hard to attract, hire and train our knowledgeable, friendly, hard working and team oriented staff. If you are interested in working with us at Park Kitchen or The Bent Brick, please send us your resume along with a brief introduction to yourself to info@parkkitchen.com or info@thebentbrick.com.

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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

park kitchen’s: one house


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.



park kitchen’s: one house


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.



Clear Creek 30th Anniversary Spirits Dinner


Park Kitchen is proud to present a special Clear Creek spirits-paired dinner to celebrate their 30th anniversary. The dinner will consist of five courses created by Chef David Sapp with drink pairings selected by bar manager Curtis Day.

Saturday, May 7,  at 6 p.m.
The cost [including gratuity] is $100 per person
For reservations, book online, call 503-223-7275
or email info@parkkitchen.com

Founded in 1985 by Steve McCarthy, Clear Creek Distillery produces a world-renowned portfolio of eaux de vie, grappa, liqueurs and whiskey all distilled in their Portland facility from Pacific Northwest fruits and Scottish barley. They use traditional European pot stills along with techniques learned in Alsace and Switzerland,  perfected through 30 years of Oregon craftsmanship.

Join us for a five-course menu prepared by Chef David Sapp with the season’s freshest ingredients.  Each course will be paired carefully with cocktails featuring Clear Creek’s spirits crafted by Park Kitchen’s Curtis Day.  Dinner is $100 and includes all food, drink & gratuity.  Advance reservations are a must.

Blood-Orange/Pear Brandy Sidecar
Spring pea salad, with hazelnuts, grana padano, and romesco

Portland Meets the Big Apple (toasted hazelnut-infused apple brandy, bitters, sweet vermouth)
Ayer’s Creek Migration barley, smoked beets, pomegranate and chevre


New Year’s Eve at Park Kitchen

Toasting New Year's Eve at Park Kitchen

[Reserve your New Year’s Eve Table]

In some cultures it’s traditional to eat seven times on New Year’s Day to ensure abundance in the New Year. We’ve opted to offer a delicious indulgence on New Year’s eve with a very special eight-course Chef’s supper at Park Kitchen. The menu includes: Carman Ranch flank steak, blue cheese, parsley, sherried onions; Smoked Oregon black cod, charred leeks, black radish and endive; Double chocolate tart with salted caramel and hazelnut ice cream. And of course we’ll start your evening with champagne toast. The cost of this delicious evening is $90.

Seatings are available at 5pm, 6:30pm and 8pm and reservations are an absolute must. Please make your reservation here.

How to “Crush” the Holidays


{Thanksgiving is approaching. Do you know what you are doing?}

This year let Park Kitchen help you to spend less time in the kitchen and more time with your family. On November 20th, join us for a Thanksgiving Day Prep Class.

Learn Park Kitchen’s secrets for:
• Turkey butchery & brining
• How we cook it and carve it
• PK made-ahead sides
• Organizing the days before and the day of

$200 – Includes class and these tools!
• One locally raised turkey 10- 14#
• One Knife Sharpening – For that slicer you know you have to use
• PK Holiday Taskmaster – Step by step guide to use for years to come
• Park Kitchen Holiday Side Recipes – Easy make ahead dishes

To reserve your spot email us at info@parkkitchen.com

Good Bread [+ butter]


“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
– James Beard

Many of our regulars love to start a meal at Park Kitchen with freshly baked Ken’s bread, a crispy pile of homemade crackers and a large, luscious spoonful of our handmade butter capped with a sprinkle of local salt and a tangy spoonful of its own buttermilk. We have offered many different toppings for our bread, but few satisfy as completely as the handmade butter we churn out every week.

Sicilian Caponata


Our take on a Sicilian caponata perfectly captures late summer here in the Northwest. This seasonal delight, available only when Sheldon from Your Kitchen Garden brings us his September bounty, is an engaging mix of marinated and precisely grilled eggplant, local tomatoes slowly roasted in our ovens, golden Sultana raisins, and our house-cured anchovies.

Brick House “Essence”


Brick House “Essence” 2013 Chardonnay. Explore the fundamental flavor and texture profile of the Chardonnay growing at Brick House. The grapes for this wine were grown in their own-rooted Chardonnay block. It was fermented in a single neutral oak barrel after light chaptalization, and there it remained for a full eighteen months until it was bottled, unfined and unfiltered, on February 27, 2015.

Your Kitchen Garden


Every year around this time the entire Park Kitchen staff takes the short 30 minute drive south to visit Sheldon and Carol Marcovitz at their farm – Your Kitchen Garden in Canby, Oregon. We plan this trip specifically after the initial push of the summer harvest is through and Sheldon and Carol’s variety of produce is at their highest.




Park Kitchen keeps our culinary edge due to the constant inspiration of our guests, farmers, and craft producers. Tweet us @parkkitchen, visit our twitter page  or leave us a note on Facebook as to how Park Kitchen has inspired you. Include #pkinspired and you just may win an order of Fresh Chilled pea soup and a glass of Riesling to add to your inspiration.


Catering? Absolutely! We would love to come and cook at your home or secured venue. Let our staff delight your guests with the same friendly and talented chefs, delicious food and incredible service. Options include staffing. See you here or there soon! Click here for more catering details.

private dining, delivery and catering

For over 10 years, Chef/Owner Scott Dolich, twice nominated for a James Beard Award, serves always 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.


We are pleased to announce our new lunch delivery service.  Please email or call us for these options.  Get your old favorite Park Kitchen lunch items delivered right to your office door.


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]

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
3 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
Choose between 2 starters
Choose between 2 entrees
1 Dessert

Traditional Dinner  (Plated, Set Menu)
Bread service
2 Passed appetizers
Choose between a mixed green salad or the soup of the day
Choose between our flank steak salad entrée, fish or pork
Double chocolate tart with salted caramel and hazelnuts
House wine, tap beer, and non-alcoholic beverage service included

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

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

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

[PLEASE NOTE: Lunch is ONLY available for private dining. Park Kitchen is open every night for dinner/happy hour]

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 every night for dinner/happy hour]


For your convenience, you may download these forms and return to us by fax, email or US Mail.  You may also contact us for these forms and current menu offerings.
Seating Options | Contract  |  Credit Authorization

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]