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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
Small pork terrine sandwich  7
Salt cod fritters with malt vinegar  12
*Grilled Jimmy Nardello peppers and peanuts  13
*Fried green beans and bacon with tarragon aioli  13
Ayer’s Creek cornmeal pasta, pork ragu, zucchini, pickled chilies  15
*Smoked lamb sausage, charred beans, poblano and yogurt  15

Small Cold Plates
*Summer tomato salad, Genovese cured pork  14
*Chilled corn soup with marinated clams and jalapeño  13
*Sweet and sour eggplant, house cured anchovies, slow roasted tomato  13
Gin marinated clams, Your Kitchen Garden’s fennel, beluga lentils  15
*Sheldon’s beets, wild rice, beech mushrooms, pistachio, sheep yogurt  14
*Your Kitchen’s Garden wax beans, plums, shallot, miso and basil  15
*Carman Ranch flank steak, blue cheese, parsley, sherried onions  15
Anthony’s barley, cucumbers, ground cherries and feta  14
Ken’s bread, our crackers and handmade butter  6

Large Plates
*Oregon albacore, sweet and spicy peppers, tomatillos  32
Beech mushroom custard with kohlrabi and sesame flatbread  28
*Maupin Farm’s pork roast, watermelon, rind pickles, guajillo mustard  30
* Sudan Farm’s lamb, roasted eggplant, caramelized olives and yogurt  32
*Laney Farm’s grilled beef ribeye, fried potatoes, squash, chimichurri  36

*[Gluten free and celiac friendly]


Summer berry brioche pudding and Bennett Farm’s ricotta  10
Domaine Vaquer Rivesaltes 25 year 15
*Spiked herb & boysenberry sorbets, Bennett Farm’s milk gelato  10
Kopke Dry White Port 10
Buttermilk panna cotta, Baird peaches, candied pecans, bourbon  10
Bulleit Bourbon  11
Double chocolate tart, hazelnut ice cream, salted caramel  10
Hennessey V.S. Cognac  17

*[Gluten free and celiac friendly]

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

Él Otoño  12
Tequila, Aperol, Celery Bitters

Vieux Carré 15
Hennessy Cognac, Rye, Benedictine, Sweet Vermouth

Celery Kamikaze  12
Crater Lake Pepper Vodka, Celery, Cointreau, Lime, Salt

Red Lavender  11
Sparkling Wine, Lavender, Campari, Lemon

G + T  11
Rotating Local Gin, Housemade Tonic, Lime, Soda

Jack Rose 12
Applejack, Grenadine, Lime

Boulevardier 14
Bourbon, Campari, Sweet Vermouth

On Tap
Royale Brewing Co. – ‘The Visitor’  Red Ale (Portland, OR) 7
6.0% ABV 42 ibus

Oakshire Brewing – Amber Ale 12oz (Eugene, OR) 6
Duchess de Bourgogne – Red Ale 11.2oz (Belgium) 15
E.Z Orchards ‘Roman Beauty’ Apple Cider  375ml (Rickreall, OR) 10
E.Z. Orchards ‘Poire’ Pear Cider 375ml (Rickreall, OR)

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


Pork Terrine Slider 5
Papadum 4
Salt cod fritters with malt vinegar 3/ea
Flank steak salad with blue cheese 8
1/2 Fried green beans, aioli 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

ethan snyder


Ethan is one of the few and the proud. He was born and raised in Oregon. He began cooking in Portland kitchens in the early 2000’s. Scott was quick to pick him up as a young and talented cook in 2003. {more}Loading

anna josephson


Anna Josephson has always loved food and people.  She grew up in New Haven, Connecticut helping her parents cook from their collection of Gourmet Magazines dating from 1965.  When Anna turned 16 she and her brother drove an ice cream truck {more}Loading

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.

Lunch Delivery

Sure, the good old days of coming to PK for lunch have passed, but let us come to you!! Park Kitchen now delivers lunch for the masses. Email us for our options and let us know when you need that Flank Steak Salad arriving at your door.

Summertime at the Park

And so summer begins. The bocce players are out, the patio is hopping, the peak produce season is well under way. We have five rosès by the glass to cover all angles and we get to cater one of our favorite parties of the year. Soter Vineyards, we are looking so forward to this weekend with you. Two days of incredible wines, inspiring views, and great fun.


Le Grande Aioli, the celebration of spring that brings perfectly poached vegetables, fish, and eggs to the table with LOTS of Rose. That’s Family Supper this month, Monday May 18th. This is the third in our new series. They give our Chefs a shot at making delicious food their way and you all a shot at eating delicious food family style and meet new friends. Dinner is $35 per person not including gratuity or beverages and starts at 6:00 pm. Our full libations list will always be available as well as guest pairings. This month, Chevonne Ball will curate an incredible Rose list as well as flights to enjoy with the spring fling. Vive la France!!! Give us a call, reserve online or drop us an email for reservations

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.

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
(All documents: zip file) 

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]