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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
*Fried green beans and bacon with tarragon aioli  13
Ayer’s Creek cornmeal pasta, pork ragu, zucchini, pickled chilies  15
*Smoked lamb sausage, ground cherries, sheep yogurt, Cajun Grain rice  15

Small Cold Plates
*Summer tomato salad, Genovese cured pork  14
*Chilled corn soup with marinated clams and jalapeño  13
*Compressed watermelon, rind pickles, cured anchovies, guajillo  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
Porcini mushroom custard with kohlrabi and sesame flatbread  28
*Maupin Farm’s pork roast, redeye gravy, cotechino, peas and egg  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]

Daily Routine 11
Gin, Rhubarb, Lime, Cherry Herring, Lillet, Occidental Kolsch

Lust for Life  13
Clear Creek Pear Brandy, Rye, Cardamaro, Angostura Bitters

The Velvet Hammer 11
Bourbon, Lemon, Ginger, Raspberry

Fernet About It  12
Rum, Fernet, Pineapple, Peychaud’s

Red Lavender  11
Sparkling Wine, Lavender, Campari, Lemon

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

Root Beer Old Fashioned(On Tap) 11
Bourbon, Demerara, Rootbeer Bitters

Smoke Break 11
Grapefruit, Tequila, Mezcal, Grapefruit salt

Black Maple 13
Rye, Scotch, Benedictine, Bitters

On Tap
Buoy Brewing – IPA (Astoria, OR) 7
Occidental Brewing- Kolsch (Portland, OR) 7

Green Glash – Hop Head Red 12oz (San Diego, CA) 8
Three Creeks – Five Pine Porter 22oz (Sisters. OR ) 8
E.Z Orchards Hard Apple Cider (Willamette Valley, OR) 10

aperitif, amari & digistif
On the rocks with a twist:
Lillet Blanc, Rose or Rouge (France) 7
Dolin Dry, Blanc or Rouge (France) 7
Carpano Antica Formula Vermouth (Italy) 9
Campari (Italy) 8
Aperol (Italy) 8
Cynar (Italy) 9
Cardamaro (Italy) 8

happy hour


Pork Terrine Slider 5
Pampadom 4
Salt cod fritters with malt vinegar 3/ea
Crispy anchovy with skillet egg 8
Flank steak salad with blue cheese 8
Chickpea fries 6


Park Martini
vodka, vermouth, house pickles

The Dom Draper
Brandy,Dom Benedictine, smoke

Root Beer Old Fashioned
bourbon, root beer bitters, demerara syrup

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, through OpenTable and in person. We will hold your table for 20 minutes from scheduled arrival time. Tables will be seated only after all members of the party have arrived.

Online 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.

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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

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.

press clippings

“Scott Dolich’s Park Kitchen is one hell of a place to eat. The room is subtle and calming, the service verges on therapeutic, and the offerings are robust enough to break through the midday doldrums.”
– GQ City Guide

“Enthusiasts eagerly await whatever surprises chef Scott Dolich has up his sleeve at this low key bistro in the Pearl District. The intriguing clever New American-Pacific NW food is ably matched by engaging service.The whole package is made even more enticing with cool decor and the sidewalk seating that looks onto the bocce action.”
– Zagat: America’s Top Restaurants

Twice Nominee for Best Chef Northwest
– James Beard Foundation Award

“36 Hours In Portland – Saturday Night – 8pm Hot Reservation – subtly superb.”
– The New York Times

“The meal is amazing from beginning to end, the service is first-rate, the ambience friendly and relaxed — the perfect place to sit back and enjoy an evening.”
– The Oregonian: Arts & Entertainment

“…the food was by turns, solid and trans-portingly delicious. They are committed to using local products, supporting local farms, and pouring phenomenal wines, local and otherwise.”
–  Financial Times

“With the Clash Kitchen on its stereo and its glass garage door, Park Kitchen may look like other Portland restaurants, but there’s something magical afoot.”
– The New York Times Style Magazine


new site + new chef (ethan)


As you can see, the Park Kitchen website is new and very much improved. The old website was our original one from when we opened in 2003. It has weathered it’s travels around the WorldWideWeb quite well but we decieded to redo it before it got too long in the tooth. Of course we hired our good friend Todd Skiles at Fullblast Creative to unleash his magnificent brand of dorky-ness on this site. We love it because it makes us look cool. We hope you look cool too.

The Website certainly isn’t the only thing that’s changing at PK. Those of you who follow us know that Park Kitchen is always and forever evolving. In the restaurant world, if you’re not getting better you’re getting old. My job is to make sure that we are always getting better. Usually this evolution is a slow and steady march forward that can only be perceived in retrospect after looking at old menus or talking to one of the many fantastic employees that have worked at Park Kitchen over the past 9 years.

Every now and Then we’re able to take a big and very noticeable step forward. {more}Loading

patio furniture


When Scott mentioned that we needed new patio furniture for the restaurant, I knew just the man for the job. My father, Trigger Cook, had just moved into town and needed a new project.

He accepted the job and agreed to build us ten new tables and twenty-two small benches for our outdoor patio. As a boat builder by trade, he was familiar with water’s impact on wood. {more}Loading

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]