Quartet's current menu features lobster bisque in cognac and cream, Dungeness crab cakes, filet mignon, and oven-roasted chicken chops
The Fine Print
Promotional value expires Aug 1, 2014. Amount paid never expires.Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Reservation required. Dine-in only. Not valid for happy hour specials. Not valid on Mother's Day and Father's Day. Not valid for Portland Restaurant Month specials. Must purchase 1 food item.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
$31 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.
Beautiful space. The food is well-prepared but way too salty and sweet. It's run by Hawaiians, which explains that. The interior is a local treasure, with amazing decor and spaces, and a couple of real Chihuly's to amaze you.
Virginia B. ·
March 13, 2014
Didn't care for the pineapple-upside down cake, but the rest of the meal was delicious!