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Tasting Menus
Small plate tasting menu 49
Small and large plate tasting menu 59
[substitutions or changes will incur a $10 per person supplement]


Small Hot Plates
Grilled pork terrine slider 7
Salt cod fritters, malt vinegar 12
Cauliflower ravioli, bay broth, sultana raisins, charred onion 14
Chickpea fries with acorn squash ketchup 13
Skillet egg, fried anchovies, Ayer’s Creek dried chilies  13
Parsnip and almond soup, pickled kumquat, capers 13
Smoked lamb sausage,rapini, cornmeal, pickled turnip, walnuts 15
Seared scallops, carrot cake, watercress sauce 15

Small Cold Plates
Smoked prawns, aji dolce pepper, celery root, red cabbage 15
Green lettuce salad with early spring vegetables 12
Yellow foot chanterelle, apple, kale, farro, and sunflower 14
Charred carrots, Portland Creamery goat cheese, oil cured olives, pecans 13
Beets, pumpernickel, smoked sablefish and sour cream 14
Flank steak, blue cheese, parsley, sherried onions 15
Ken’s bread, our crackers, handmade butter 5.5

Large Plates
Milk braised pork with Your Kitchen Gardens leeks, curds and whey  29
SuDan Farm’s lamb, Jacob’s cattle beans, spinach, caramalized yogurt, harissa 31
Steelhead trout, fried potatoes, black olive beurre blanc 29
Louisiana rice grits, Oregon black truffle, celery   28
Laney Farm’s beef short rib, oatmeal stout, pickled beet, collards  36

[A 20% gratuity will be added to parties of 6 or more]

Cool Moon’s fresh cream, pear and cara cara orange 9
Double chocolate tart, salted caramel, hazelnut ice cream 10
Buttermilk panna cotta, pears, Knob Creek bourbon, pecans  10
Sticky date pudding, lemon, rum vanilla ice cream  10

Rose City Rosemary 10
Vodka, Rosemary, Lime, Grapefruit, Rosewater, Soda

Lust for Life  12
Clear Creek Pear Brandy, Rye, Cardamaro, Angostura Bitters

Burnsidecar  10
Whiskey, Cointreau, Lemon, Angostura Bitters, Spicy Chipotle Sugar Rim

Red Lavender  10
Sparkling Wine, Lavender, Campari, Lemon

G + T  9
Smalls Gin, Homemade Tonic, Lime, Soda

Root Beer Old Fashioned 10
Bourbon, Demerara, Rootbeer Bitters

Pear with Me  11
Gin, Pear Shrub, Doug Fir, Lemon, All Spice Dram

Rye Chai 10
Chai Rye, Cocchi Torino, Lemon, Ginger Syrup, Wormwood Bitters

Archival Cocktail Celebrating 10 great years!!

Bourbon Bijou 11
Bourbon, sweet vermouth, Green Chartreuse, orange bitters

On Tap
Double Mountain IRA (Hood River, OR) 7
Breakside Brewing – Pilsner (Portland, OR) 7

Southern OR Brewing – Czech Style Pilsner16 oz CAN (Medford, OR) 6
Gigantic IPA 22 oz (Portland, OR) 8
Stiegl Radler- Grapefruit Beer 11 oz (Austria) 6
Old Rasputin – Imperial Stout (Fort Bragg, CA) 7
2011 E.Z Orchards Hard Apple Cider (Willamette Valley, OR)  9
Clausthaler N/A 12 oz (Germany) 4

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

Salt cod fritters with malt vinegar
Chickpea fries, squash ketchup
Flank steak salad with blue cheese
Skillet egg, fried anchovies, Ayer’s Creek dried chilies
Beets, pumpernickel, smoked sablefish, sour cream
Grilled pork terrine slider $5

Dolly O’Dare
gin, dry vermouth, apricot brandy

Park Martini
vodka, vermouth, house pickles

The Dom Draper
Brandy, Dom Benedictine, smoke

Old Fashioned
bourbon, bitters, demerara syrup

Champagne Cocktail
sparkling wine, bitters, sugar cube

House red, white, 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

follow us






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

brennan bowers


A native son of Southern California, Brennan started cooking as a dishwasher in a small restaurant in order to get away from his mom’s ranch. He quickly moved onto the line and discovered that cooking was his thing. {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

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

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. {more}Loading

{Most of the photos on this site (all of the good ones) are from the oh-so-talented David Reamer}

private dining

The private dining room at Park Kitchen overlooks the scenic north park blocks and is ideal for sit down meals and business meetings for between six and thirty-five guests or cocktail style parties for 10 to 60 guests. Scroll down to view our menu options and pricing guide.

Please contact us if you are interested in hosting an event at Park Kitchen. privatedining@parkkitchen.com | 503-223-7275

options + pricing

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

private dining seated dinner

Chef’s Supper  $55 (Family Style, Chef’s Choice)
Bread Service
2 Salads
2 Hot Appetizers
2 Entrees
1 Dessert

Park Kitchen Experience $75 (Family Style, Chef’s Choice)
Bread Service
2 Passed Appetizers
3 Salads
3 Hot Appetizers
3 Entrees
1 Dessert

Basic Dinner $40 (Plated, Chef’s Choice)
Bread Service
1 Salad
1 Entree
1 Dessert
Substitutions subject to additional charges

Traditional Dinner $60 (Plated, Your Choice)
Bread Service
2 Choice Appetizer
2 Choice Entree
1 Dessert

Grand Traditional Dinner $85 (Plated, Your Choice)
Bread Service
2 Passed Appetizers
3 Choice Appetizer
3 Choice Entree
1 Dessert
House Wine, Tap Beer, and Non-alcoholic Beverage Service

House wine and tap beer  $22/ person
Non-Alcoholic Beverage Service $5/ person
2 Passed Appetizers  $10/ person
Extra Appetizer $10/ person
Extra Entrees $20/person
Extra Dessert $10/person
Private Bar Set-up Fee $200

(Non-alcoholic beverage, wine and cocktails also available a la carte)

private dining cocktail style parties

Small PK Party $25
Bread Service -stationary
2 passed items (one hot and one cold)
2 stationary salads

PK Party $55
Bread Service -stationary
3 passed items (one hot and one cold)
2 stationary salads
Assorted cured meats
Seasonal homemade pickles
Domestic and artisanal cheeses

2 Passed Appetizers $10/ person
1 stationary plate $10/person
Add meats and pickles or cheeses $15/person
Dessert $7/person
House wine and tap beer $22/ person
Non-Alcoholic Beverage Service $5/ person
Private Bar Set-up Fee $200


private dining lunch options

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

Simple Lunch $25 (Plated, Chef’s Choice)
Bread Service
1 Salad
1 Entree
Substitutions subject to additional charges

Chef’s Lunch $40 (Family Style, Chef’s Choice)
Bread Service
2 Salads
2 Entrees

Traditional PK Lunch $45 (Plated, Your Choice)
Bread Service
Soup or Salad
2 Choice Entree

2 Passed Appetizers $10/ person
Extra Salad $7/ person
Extra Entrees $10/person
Plated Dessert Substitution $8/person
Private Bar Set-up Fee $200
House wine and tap beer $15/ person
Non-Alcoholic Beverage Service $5/ person

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


private dining breakfast

[PLEASE NOTE: Breakfast is ONLY available for Private Dining. Park Kitchen is open every night for dinner/happy hour]

PK Breakfast $25 (Family Style)
Ellen Jackson’s coffeecake
Seasonal fruit salad
Coffee and tea service

Farm egg frittata $5/ person
Bacon or Sausage $5/ person
Potato Latke $5/person
Granola and yogurt $8/person
Bowery Bagels and schmear $6/person
Juice service $4/ person
Alcoholic breakfast beverages $15/ person

[PLEASE NOTE: Breakfast is ONLY available for Private Dining. Park Kitchen is open every night for dinner/happy hour]

Please download our Private Dining forms, fill them out and return them to us via email, fax, US mail or drop them by the restaurant.
Seating Options | Contract  |  Credit Authorization
(All documents: zip file) 

the fine print

Pricing does not include a 25% gratuity added to the final bill shared by the service team, cooks, and support staff
Beverages agreed upon before event
Minimum purchase of $750 per evening event and $500 for morning or afternoon

Please contact us if you are interested in hosting an event at Park Kitchen.
privatedining@parkkitchen.com    |    503-223-7275