one house

One House is a new staffing & compensation model that we’ve created in an effort to meet the needs of our staff, the expectations of our guests, and economic forces challenging the restaurant industry.

an elevated dining experience

At The Bent Brick, our staff are trained as both cooks & servers with rotating responsibilities. The team of people serving your food won’t be reciting menu notes, they’ll know first-hand, how your meal was prepared and often will have taken part in its creation.

This training process will take time but once we’re certain our guest’s expectations will be exceeded we will eliminate tipping, increase our menu prices an average of 18% and make it very clear there will be no need to leave additional cash on the table.

sustainable positions

Cooks & servers have not been compensated equally under the current industry-standard tipping system. One House addresses this disparity and enables us to be a more committed and ethical employer. It is our goal to guarantee that all staff work full time, have a consistent schedule, a dependable revenue stream, full-time benefits and work in a more sustainable and team-focused environment.  A happy, committed staff is yet another way we can ensure that you enjoy warm, attentive service and wonderful food each & every time you dine with us.

We always welcome and encourage your input on One House & look forward to seeing you soon. Thank you for supporting us.

WE ARE OPEN:
Tuesday, Wednesday & Thursday: 5-9:00pm
Friday & Saturday: 5-10:00pm
[Closed Sunday & Monday]

HAPPY HOUR:
5-6:00pm: Tuesday, Wednesday & Thursday
[Closed Sunday & Monday]

Contact Us

1639 NW Marshall St. Portland, OR 97209.
Give us a call (503) 688-1655
Send us an email
[See below for reservations]

 

Online Reservations

Click here to make an online reservation.
Feel free to make a reservation by phone (503) 688-1655 or stop by if you are in the neighborhood.

Dinner and a Show!

We’ve partnered with our neighborhood theaters! Join us before or after a show for 10% off your meal.

Coho Productions
Bodyvox Theater
Third Rail Repertory Theater 

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 The Bent Brick or Park Kitchen, please send us your resume along with a brief introduction to yourself to info@thebentbrick.com or info@parkkitchen.com.

Join our Mailing List:

DAILY MENU

cold starters

*OYSTERS ON THE HALF SHELL
hard cider mignonette   three|9      six|17     twelve |32

NORTHWEST CHEESE BOARD
carta di musica, local honey, rhubarb 16

DOMESTIC COUNTRY HAM BOARD
johnston county ham, hot mayo, house pickles  14

*ROASTED OYSTER MUSHROOM SALAD
grilled chicories, sherried onions, mushroom vinaigrette  15

SAVOY CABBAGE SALAD
salt cod, bread crumbs, old bay dressing 12

KEN’S BREAD
cornmeal and fennel crackers, butter  6

*FARM GREENS
Pickled mustard seed vinaigrette, radish  9

*OCTOPUS TERRINE
sauce gribiche, fingerling potatoes, pimenton 15

hot starters

FRIED RAZOR CLAMS
pickled konbu, scallion, lemon 12

GRILLED SQUID
kimchi, soy marinade, herbs 11

FRIED CAULIFLOWER
don froylan cotija, chimayo, cilantro  9

*EMBER ROASTED CARROTS
caramelized yogurt, roasted garlic, pickled red onions  14

MUSSELS
curry broth, fennel, corona beans, grilled bread  15

*RED BEET BORSCHT
horseradish sour cream, radish 11

PAPPARDELLE
mushrooms, kale, braised beef, domestic parmesan 15

entrees

*CREAMY POLENTA
cauliflower, hazelnuts, goat cheese, mushroom ragu 20

BRAISED BEEF SHOULDER
roasted beets, kale, pimentón onions  29

*GRILLED OREGON ALBACORE
cauliflower, new potatoes, olive-parsley salsa verde 31

*GRILLED PORK LOIN
spätzle, ham jus, pear mostarda 27

sweets

RICOTTA DONUTS
confit lemon, espresso  7
pairs with big bottom barlow trail 12

CHOCOLATE PUDDING CAKE
stout whip  8
pairs with seven of hearts coupe’s cuvee pinot noir port (or)  12

*BUTTERSCOTCH POT DE CRÈME
pepitas, candied orange 7
pairs with root liqueur 12

*PRESERVED LEMON SORBET
made in house, poppyseeds 4
pairs with imbue vermouth (or) 13

ARTISAN CHEESE PLATE 
pimenton crackers, honey, rhubarb 16
pairs with brooks late harvest gewürztraminer (or)  13

for the kids                

GRILLED CHEESE
served with jojos or salad  6

PASTA with CHEESE or BUTTER
served with jojos or salad  6

SOUP
changes daily  4

HOUSE MADE SODAS
pomegranate, vanilla,  ginger, lavender-black tea  4

OTHER DRINKS
Lemonade  2.5
Iced Tea 2.5


in the kitchen

CHEF/OWNER  Scott Dolich
HEAD CHEF Matt Ross
BAR MANAGER  Jesse Ostroski
MANAGER  Camille Titus
SERVICE MANAGER Alison McGinley


 

cocktails

[we are proud to serve only domestic spirits]

OLD FASHIONED ON TAP
bourbon, bitters, sugar, orange twist 10      make it a decanter 40

SEASONAL SHRUB
with gin or vodka 9

GHOST IN THE TEA
rittenhouse rye, townshend’s bitter tea liqueur, bitters, absinthe rinse 13

WHITE NEGRONI
gin, imbue bittersweet vermouth, vya dry vermouth, lemon bitters 10

BLOOD COLLINS
aria gin, lemon, blood orange shrub, soda 11

soft drinks

HOUSE-MADE SODAS  3
pomegranate, vanilla, ginger, lavender-black tea

COKE, DIET, SPRITE   2

LOCAL WINES ON TAP

TAKE A BOTTLE OF WINE TO GO
Bring your own bottle [or purchase one from us for a dollar deposit] and take your favorite wine home with you.

local wines on tap

2014 Fullerton rose of pinot noir (OR)
2014 Helioterra  pinot blanc (OR)
2013 Coopers Hall chenin blanc, riesling (WA/OR)

2013 Broadside cabernet sauvignon (CA)
2013 Boedecker pinot noir (OR)
2013 Wooldridge Creek tempranillo (OR)
2013 Canas Feast counoise (OR)

local wines in a bottle

2013 Abacela albarino (OR)
2012 Penner-Ash syrah (OR)
2011 Saviah petit verdot (WA)
2012 Seven of Hearts grenache/syrah/mourvedre (WA)
2012 Crowley entre nous pinot noir(OR)
2013 Elk Cove pinot noir (OR)
2012 L’ECole cabernet sauvignon (WA)

2013 Seven of Hearts chardonnay (OR)
2014 Patricia Green sauvignon blanc (OR)
2014 Elk Cove pinot gris (OR)
2014 Crowley pinot blanc (OR)
2014 Abacela grenache rose (OR)

Treveri sparkling brut (WA)

local dessert wines

2013 Seven of Hearts coupe’s cuvee pinot noir port (OR)
Brooks Late Harvest Gewurztraminer (OR)

beer

ON TAP $6 glass

Cider Riot Blackberry Cider
Alter Ego Brute Cider
Breakside Brewery Dry Irish Stout
Gigantic IPA
Sixpoint Cream Ale
Occidental Kolsch


HAPPY HOUR SPECIALS

Tuesday – Saturday: 5-6pm 

happy food

OYSTERS ON THE HALF SHELL  $2

SQUASH SOUP $5

MIXED GREEN SALAD $6

TBB BURGER HOT DOG $9

MUSSELS  $10

DOMESTIC HAM BOARD
choose one – $8
choose two – $13
all three – $18

FARMHOUSE CHEESE BOARD
choose one – $6
choose two – $9
all three – $14

happy drinks

WINE $6
house red or white

BEER $4
tap of the day

COCKTAILS $5
club & shield (brandy, cider, apple shrub)
old fashioned
gin & house tonic
house shrub, vodka & soda

**multnomah county requires us to inform you that eating raw and undercooked food can make you ill. we think worrying about it will keep you up at night

*Gluten free

A gratuity of 20% will be added to groups of 6 or more

The Bent Brick: Inside and out


Photography courtesy of

Allison Jones.

Private Dining Upstairs


The upstairs at The Bent Brick is ideal for sit down meals and business meetings for up to 26 guests or mingling parties for up to 40 guests. Please read through our private dining options below and then click the “Book an Event” button below to enquire about us hosting your event. [Note” if you do not hear back from us within 48 hours please call or email the restaurant].

PROUD TO BE A PREFERRED CATERER FOR
MERCY CORPS
BOEDECKER CELLARS

private dining facebook

SEATED DINNER OPTIONS

BASIC DINNER  (FAMILY STYLE, HOST CHOICE)
Bread Service
1 Starter
1 Entree
1 Dessert

FAMILY SUPPER    (FAMILY STYLE, CHEF’S CHOICE)
Bread Service
2 Appetizers
2 Starters
2 Entrees
1 Dessert

CLASSIC DINNER PARTY     (PLATED, HOST CHOICE, DINERS HAVE PRINTED MENU AT ARRIVAL)
Bread Servicephoto 2
2 Appetizers
Choice of 2 Starters
Choice of 2 Entrees
1 Dessert

THE FEAST    (FAMILY STYLE, CHEF’S CHOICE)
Bread Service
3 Appetizers
3 Starters
3 Entrees
1 Dessert
PDR PLATES

 

SEATED LUNCHEON MENU OPTIONS

CHEF’S LUNCH    (FAMILY STYLE, CHEF’S CHOICE)
Bread Service
2 Salads
1 Entree
Cookies

 

CLASSIC LUNCH   (PLATED, GUEST CHOICE)
Bread Service
Soup or salad
Choice of 2 Entrees
Cookies

PICNIC LUNCH (FAMILY STYLE< CHEF”S CHOICE)
Mixed green salad
Housemade sausages on brioche buns
Seasonal vegetable sandwich
Potato Chips
Cookies

SOIREE STYLE

COCKTAIL PARTY   (HOST CHOICE)
Bread Service
5 Appetizers

BREAKFAST MENU

BASIC BREAKFAST    (FAMILY STYLE)
Coffeecake
Granola and yogurt
Seasonal Fruit Salad
Coffee and tea service

 

PRICING DOES NOT INCLUDE A 25% GRATUITY ADDED TO THE FINAL BILL SHARED BETWEEN SERVERS, BARTENDERS, DISHWASHERS, COOKS, AND SUPPORT STAFF
EVENT MINIMUM VARIES BY SPACE AND TIME
BEVERAGES TO BE AGREED UPON BEFORE EVENT

Click the “Book an Event” button at the top of this page so we can get started planning your event. [Note: If you don’t hear back from us within 48 hours please contact us by phone or email]

We work hard at The Bent Brick to serve delicious food and libations. We wouldn’t be able to do this without an incredible community of local farmers, suppliers, cooks and artisans. We believe that everything we make should be informed by where we are.

Here are some of our suppliers that allow us to do what we do. We hope that you’ll notice that all of our produce, meat, fish, dry goods, liquor, beer and wine are sourced as close to us as possible. We think it tastes better that way.

We are:

Scott Dolich
Ethan Snyder
Matt Ross
Alison McGinley
Jesse Ostroski

Where We’ve Been:

Park KitchenThe Winds Café and Wine Shop, Fife, Common Grounds Coffee Roaster, Blessings II Go, Tapeo, Higgins, Bizou, Wildwood, Rex Hill Winery, Zefiro, Pazzo, Lark Creek Inn, Aqua, Wellspring GroceryMother’s Bistro, Tasty & Sons, ClarkLewis, DeCarli, Bara Sushi, Fratteli, Multnomah Whiskey Library, Carafe Bistro

Our Suppliers:

VEGETABLES + FRUIT: , Viridian FarmsDancing Roots Farm, DeNoble Farms, Cascade Organics, Gathering Together Farm, Groundwork Organics,

MEAT + DAIRY: Johnston County Ham, Misty Meadows Farm, Payne Family Farms, Eat Oregon First, Bennet Family Farms, Providence Farms,

FISH: Nevor Shellfish Farm

DRY GOODS: , Bob’s Redmill, Durant Vineyards, Philippes Bread, Ken’s Artisan Bakery

LIQUOR: Pearl Specialty, Oregon Distiller’s Guild, Oregon Bartender’s Guild, B.G Reynolds, Small Hand Foods

Special Thanks:

Park Kitchen, Oregon Restaurant Equipment, Annen Design IndustriesFullblast CreativeCask WinebrokersPoint Blank DistributingJohnson’s Restaurant Supply,VMI, Delstar Electric, Custom Metal Fab, Bridgeport Brewing Company, All of our Immediate Families

New Year’s Eve at The Bent Brick

Ring in the New Year at The Bent Brick. We’ll be celebrating with a delicious four-course menu and a complimentary champagne toast. [New Year’s Reservations are a must.] MENU: Seasonal Amuse First Course. Choice of: Roasted Chanterelle Salad – Belgian…(more)

IPNC Dinner with Boedecker Cellars

Please join us for a very special dinner Boedecker Cellars,  Aria Gin and Eat Oregon First at The Bent Brick Restaurant for a Craft Community dinner! The International Pinot Noir Celebration comes to Oregon wine country every year and Boedecker Cellars have…(more)

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…(more)