Quartet's new fall menu features lobster bisque in cognac and cream, Dungeness crab cakes, filet mignon, and oven-roasted chicken chops
The Fine Print
Promotional value expires Mar 6, 2014. Amount paid never expires.Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Reservation required. Dine-in only. Not valid for happy hour specials. Must purchase 1 food item. Not valid Thanksgiving, Christmas Day, New Year's Eve, or Valentine's Day.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
$30 for $60 worth of locally sourced American cuisine
At Quartet, food, hospitality, atmosphere, and music harmonize under the orchestration of restaurateur Frank Taylor. Creative takes on American standbys fill the plateware, crafted by experienced head chef and Oregon native Adam Kekahuna out of sustainable, local ingredients. Those dishes rest on elegant linen tablecloths while diners rest on plush armchair seating. Through the two-story windows, guests can watch the sparkling Willamette flow by, or on a clear day, spot the dragons circling Mount Hood. Meanwhile, the paired grand pianos beside the bar tempt a stream of local musicians such as Tony Pacini and Mel Brown—live tunes start playing at 5:30 p.m. on the dot.