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dinner
Tasting Menus
Small plate tasting menu 50
Small and large plate tasting menu 60

[substitutions or changes will incur a $10 per person supplement]

CELEBRATING 11 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
Grilled Jimmy Nardello peppers and peanuts 13
Charred DeNoble brussels, mushrooms, fried wild rice and horseradish 14
Sweet pepper soup, salt cod, buttermilk and hazelnuts 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 frikeh, cucumbers, ground cherries, feta
Summer tomato salad, Genovese cured pork 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, colards, Cajun Grain  29
Sudan Farm’s lamb, eggplant, caramalized olives and yogurt 31
Oregon albacore, spicy peppers, crushed potato and tomatillo 29
Matsutakemushroom custard with cipollini onion, sesame flatbread 28
Laney Farm’s grilled beef rib, chantrelles and tomato  36

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

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

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

Cider House Rules! 10
Rye, EZ Orchards cider, lemon, Autumn spices

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

Red Lavender  10
Sparkling Wine, Lavender, Campari, Lemon

G + T  9
Aria 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

Smoke Break 10
Grapefruit, Tequila, Mezcal, Grapefruit salt

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

Beer
On Tap
Bridgeport- Fresh hopped IPA (Portland, 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
Fried green beans with bacon and tarragon aioli
Flank steak salad with blue cheese
Chilled corn soup with marinated clams and pickled jalepenos

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

brennan bowers

brennan_opt

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_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

PK-Patio-Furniture2

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 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  $60 (Family Style, Chef’s Choice)
Bread Service
2 Salads
2 Hot Appetizers
2 Entrees
1 Dessert

Park Kitchen Experience $80 (Family Style, Chef’s Choice)
Bread Service
2 Passed Appetizers
2 Salads
3 Hot Appetizers
2 Entrees
1 Dessert

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

Classic Dinner $65 (Plated, Your Choice)
Bread Service
Choose between 2 Starters
Choose between 2 Entrees
1 Dessert

Traditional Dinner $85 (Plated, Your Choice)
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

Additionals:
House wine and tap beer  $22/ person
Non-Alcoholic Beverage Service $5/ person
2 Passed Appetizers  $10/ person
Extra Appetizer $10/ person
Extra Entrees $15/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

Park Kitchen Soiree $30
Bread Service -stationary
3 passed items

Additionals:
2 Passed Appetizers $10/ person
1 stationary plate $10/person
Cured meat and pickles $12/person
Cheese and pickles $15/person
Salad $8/person
Dessert or cookies $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
Cookies
Substitutions subject to additional charges

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

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

Additionals:
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

Additionals:
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]
forms

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