Stanford's Restaurant & Bar stays close to home, even as it explores and combines the diverse flavors of the U.S.. Its chefs purchase as many ingredients as possible from local Washington and Oregon sources such as Inaba Farms, Ralph's Greenhouse, and Dungeness Farms. The results: buttermilk fried chicken with country sausage gravy and honey mustard glaze, and walnut crusted brie with house-made seasonal preserves. As for their combinations, the chefs don't believe land and sea need to remain separate?just look at their prime rib and grilled salmon with parmesan garlic mashed potatoes, seasonal vegetables, and Dave's horseradish sauce. Both surf and turf tend to spend a lot of time together atop the kitchen's wood-fired grill, too, soaking up the smokey flavor of the smoldering logs while coming to realize there aren't so many differences between them after all.
From buttermilk fried chicken to herb-crusted prime rib, the chefs at Stanford's find a way to add pleasant surprises to just abut every dish they make. The barbecue chicken pizza, for one, boasts a unique buttermilk garlic sauce and each of the wood fire-grilled steaks sails to tables with parmesan potato wedges and a choice of six savory sauces. But little details like these aren't the only surprises on the menu. There's also a selection of sushi rolls, such as the tempura prawn rolls, and walnut-crusted brie with seasonal housemade preserves. The signature cocktails also have their share of surprises: the lavender cosmo comes with an aromatic lavender-sugar rim and the basil gimlet's balanced mix of basil and sour lime trips across the tongue in an unexpected show of herb-fruit harmony.
Perched on the 30th floor of the U.S. Bankcorp Tower, Portland City Grill has become a must-try dining destination for visitors and locals alike. That's because the restaurant offers some of the best views around: its windows peer out over the city, and the Cascade Mountains rise toward the sky in the distance. With these incredible sights as backdrop, diners dig into Portland City Grill's spread of seafood and premium aged steaks. Northwest, island, and Asian influences pop up throughout the menu, as in the kung pao calamari featuring bell peppers, peanuts, and a spicy hoisin ginger sauce.?Portland City Grill also boasts an award-winning wine list and a raw bar for sushi enthusiasts.
When the chefs at El Gaucho get to work, they aren’t just cooking—they’re also putting on a show. Their stage is the dining room's open charcoal grill, where they flame-broil Niman Ranch Angus beef that's been aged 28 days. After dinner, savor another kind of smoke with a selection of imported stogies in the cigar lounge.
Urban Farmer partners with Oregon farmers and ranchers to bring patrons local, sustainably raised meat, poultry, and seafood. The menu divulges every detail about each steak, from the farm of origin to the type of feed, and categorizes it by cut. Complement the eco-friendly entrees with artisanal cocktails that include ingredients like rose-petal water and pear brandy.
With prime-rib soup, prime-rib sandwiches, prime rib burgers, and prime rib phillys on the menu, it's safe to say that Clyde’s Prime Rib Restaurant & Bar is aptly named. In its entree form, the slow-roasted prime rib is carved tableside and pairs well with wines from California and throughout the Pacific Northwest.