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Park Kitchen is now closed.

a look back at private dining 

For 15 years, Chef/Owner Scott Dolich, twice nominated for a James Beard Award, served inspired, sustainable cuisine from the best farms the Northwest has to offer.  Park Kitchen provided friendly, knowledgeable service to complete the perfect experience for larger groups of 8 to 36.

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

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

People

Park Kitchen is Closed

Park Kitchen has closed its doors after 15 magnificent years. We are extraordinarily grateful for the community which helped support us since 2003.

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.

pk memories

We left these posts up for a look back into the history of Park Kitchen.

Park Kitchen is Closed

Park Kitchen has closed its doors after 15 magnificent years. We are extraordinarily grateful for the community which helped support us since 2003.

Park Kitchen will be open exclusively for private dining.

Park Kitchen discontinued regular dinner service in its main dining room on Saturday, October 27th. Park Kitchen is now continuing service solely for private parties and special pop-up dinners. We will gladly accommodate parties from 6 to 30 people any night of the week. Call us at (503) 223-7275, or click here to arrange a private party at Park Kitchen

Party On!

Park Kitchen discontinued regular dinner service in its main dining room on Saturday, October 27th. Park Kitchen will be continuing service solely for private parties and special pop-up dinners. We will gladly accommodate parties from 6 to 30 people any night of the week. Call us at (503) 223-7275, or click here to arrange a private party at Park Kitchen

Party through every season!

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Any time you’d like to showcase the best of the Pacific Northwest, let Park Kitchen be your “EASY BUTTON” to make it happen.

3 must drink wines for Oregon Wine Month

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

EDIBLE PORTLAND/Matt Mornick

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.”

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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.

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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.

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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.
HAPPY HOUR SNACKS
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

HAPPY HOUR SMALL PLATES
*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