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dinner
The Chef’s Supper 60

*Gluten free and celiac friendly

CELEBRATING 12 GREAT YEARS!!!

Small Hot Plates
*Salt cod fritters, malt vinegar 12
Farmer’s cheese agnolotti, marinated leek, trumpet mushrooms 15
*Chickpea fries with roasted squash ketchup 13
*Short rib stuffed calamari, roasted tomato and ink  15
Lamb meatballs, green peppers, Jacob’s cattle beans, mint 14
*Charred DeNoble brussels, mushrooms, fried wild rice and horseradish 14
*Sunchoke soup, red wine mustard and lamb pastrami 14
*Skillet egg, crispy anchovies, Ayer’s Creek dried chili 13

Small Cold Plates

*Your Kitchen Garden beets, chilies, chicories and walnuts 14
Anthony’s barley, chanterelles, apple and pumkin seed  14
*Genovese cured pork, soft cooked egg, black lentils and califlower 13
*Kiyokowa Orchard’s pear, yogurt, pistachio and crispy lentils  14
Carman Ranch’s flank steak, blue cheese, parsley, sherried onions 15
Ken’s bread, our crackers, handmade butter 5.5

Large Plates
Payne Family’s pork, redeye gravy, collards, corn bread dressing  29
*Sudan Farm’s hay roasted lamb, red wine braised quince 31
*Smoked Oregon black cod, salsify, clams and kale 29
Porcini mushroom custard with cipollini onions and sesame flatbread 28
*Grilled beef short rib, chantrelles and Pinot Noir braised onions  37

*Gluten free and celiac friendly

dessert
*Bennett’s milk gelato, spiked herb, Price grape sorbet 10
Double chocolate tart, salted caramel, hazelnut ice cream 10
*Buttermilk panna cotta, Bairds peaches, bourbon, candied pecans 10
Ellen’s sticky date pudding, Portland Creamery goat cheese 10

cocktails
Rose City Rosemary 11
Vodka, Rosemary, Lime, Grapefruit, Rosewater, Soda

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

Cider House Rules! 11
Rye, EZ Orchards cider, lemon, Autumn spices

Fernet About It  11
Rum, Fernet, Pineapple, Peychaud’s

Red Lavender  11
Sparkling Wine, Lavender, Campari, Lemon

G + T  10
Aria Gin, Homemade Tonic, Lime, Soda

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

Pear with Me  12
Gin, Pear Shrub, Doug Fir, Lemon, All Spice Dram

Smoke Break 11
Grapefruit, Tequila, Mezcal, Grapefruit salt

Bourbon Bijou 12
Bourbon, sweet vermouth, Green Chartreuse, orange bitters

Beer
On Tap
Three Creeks Hoodoo Voodoo IPA (Sisters, OR) 7
Breakside Brewing – Pilsner (Portland, OR) 7

Bottles
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
EVERYDAY 5-6

HAPPY HOUR SMALL PLATES $8
Salt cod fritters with malt vinegar
Crispy anchovy with skillet egg
Flank steak salad with blue cheese
Chickpea fries

HAPPY HOUR  DRINKS $6
Dolly O’Dare
gin, dry vermouth, apricot brandy

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

info@parkkitchen.com

reservations

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
503-223-7275
info@parkkitchen.com

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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Categories
People

scott dolich

scott_dolich_opt

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-opt

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_opt

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

Work with Us

PK_homepage_Slides_02

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.

new site + new chef (ethan)

ethan-and-brennan_opt

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

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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

private dining

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.

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.

Scroll down to view our menu options.

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

options

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 appetizers
2 Entrees
1 Dessert

Park Kitchen Experience  (Family Style, Chef’s Choice)
Bread service
2 Passed appetizers
2 Salads
3 Hot appetizers
2 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
Cookies

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

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

[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

Additional:
Farm egg frittata
Bacon or sausage
Potato latke
Granola and yogurt
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]

forms

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