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

HAPPY HOUR:
5-6:00pm: Tuesday, Wednesday, Thursday & Sunday
All Day Sunday: 5-9:00pm
[Closed Monday]

Visit Us

1639 NW Marshall St. Portland, OR 97209.
Give us a call (503) 688-1655
Send us an email

Online Reservation

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.

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:

Chef’s Family Style Tasting Menu  $55 per guest

Small Plate Tasting Menu  $45 per guest

Enjoy the Chef’s selections as he takes you through salads, appetizers, entrees and desserts.  Chef Ryan always showcases his favorites and peak of the season dishes to be enjoyed by the whole table.

Starters

NEVOR PETITE OYSTERS ON THE HALF SHELL
hard cider mignonette   3/10, 6/18, 12/34
CARMEN RANCH TARTARE
coriander capers, salt & vinegar beet chips, farm egg 14
DOMESTIC COUNTRY HAM BOARD
colonel newsoms (ky), la queresa prosciutto (ia), johnston county ham (nc)
1/10, 2/18, 3/22
FARMHOUSE CHEESES FROM CHEESE BAR
honey, blackberry preserves, truffle almonds  1/7, 2/12, 3/18
TAGLIATELLE 
rabbit ragu, roasted garlic, rosemary, sartori parmesan 16
SQUASH SOUP
savory marshmallow, piment basquaise, scallion  10
MARINATED WHITE LEG PRAWNS
nuoc cham, durant vineyard olive oil, fennel   13
RABBIT LIVER MOUSSE
quince, ruby port, pickled zucchini, crostini  10
KEN’S BREAD
smoked butter, our crackers 5.5
DUCK FAT JOJOS
sage, toasted nori, buttermilk dressing 7
RICE FRITTERS
country ham, white cheddar, jalapeno, bourbon 10

salads

HEIRLOOM BEET  goat cheese terrine, tarragon, candied hazelnuts 12
SMOKED BEEF TONGUE delicata squash, sunchokes, pumpkin vinaigrette, treviso 15
CHANTERELLES chestnut puree, sylvetta arugula, endive 14
SALT CURED SABLEFISH savoy cabbage, old bay, radish, celery 10
MIXED GREENS pickled mustard seed viniagrette, radish, herbs 9

entrees

PAYNE FAMILY FARMS PORK SHANK
cornbread, pickled green tomatoes, swiss chard 27
BRAISED BEEF CHEEKS
red cabbage, beets, horseradish cream 27
BUTTER POACHED SABLEFISH
sauerkraut tots, cauliflower, leek oil 27
ANSON MILLS RICE GRITS
foraged mushrooms, celery root, radish 24
CASSOULET
rabbit confit, pork belly, smoked sausage, white beans 28
HANGER STEAK
semolina fried onions, bone marrow butter, charred leeks 26

sweets

RICOTTA DOUGHNUTS lavender creme anglaise 7
CHOCOLATE CHEESE CAKE oreo cookie crust 8
PUMPKIN TART saffron, goat cheese, pecan streusel 8
ARTISAN CHEESE PLATE honey, blackberry preserves   one/7  two/12  three/18

FOR THE KIDS                  

[6 each]
all served with jojos or salad
grilled cheese
pasta with cheese or butter

 

house made sodas: pomegranate, vanilla,  ginger, lavender

In The Kitchen

SCOTT DOLICH Chef/Owner
RYAN MEAD Executive Chef
JAMES CADY Sous Chef
NIC MARAZITI Sous Chef

COCKTAILS

(ENTIRELY FROM DOMESTIC SPIRITS)
MICHELLE RUOCCO Bar Manager

house-made soda with vodka, whiskey or gin  8
pomegranate, vanilla, ginger, lavender-black tea

seasonal shrubs with vodka, whiskey or gin  8
cherry cinnamon, spicy pepper

the old fashioned on tap  9
bitters, sugar, bourbon with a twist of orange

the old fashioned on tap in a beautiful bottle  40

orchard fire 12
clear creek apple brandy, highwest campfire whiskey, curacao, orange bitters, girlled lemon

respect your elders  10
titos vodka, house elderberry cordial, thyme, lemon

the bearded lady 10
bourbon, strawberry shrub, angostura, salt and pepper

backseat driver 10
four roses yellow, rhubarb root liqueur, calisaya, orange bitters

old fascist 12
buffalo trace bourbon, underground liqueur, house cinnamon bitters

autumn addict 11
bulleit bourbon, apple shrub, maple-gingersnap foam

in a gad aquavit a (baby) 11
krogstad aquavit, calisaya, sage, grapefruit, peychaud’s

simmer maker 10
bourbon, santiam hop shrub, gigantic ipa

SOFT DRINKS

house-made sodas 3 -pomegranate, vanilla, ginger, lavender
coke, diet, sprite 2

LOCAL WINES ON TAP

NOW 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!!

WINES ON TAP

glass $10/ ½ carafe $20/ carafe $39
2012 Boedecker Pinot Gris (OR)
2013 Helioterra Rose of Pinot Noir (OR)
2013 Eyrie Vineyards Rose of Pinot Noir (OR)
2012 Guild Pinot Blanc (OR)
2012 Chehalem Gruner Veltliner (OR)
2013 Helioterra Melon (OR)

2009 Arch Terrace Cabernet Sauvignon (WA)
2012 Love and Squalor Pinot Noir (WA)
2010 Guild Syrah/Grenache (OR)
2012 Helioterra Syrah (OR)
2012 Dominio IV Syrah/Tempranillo (OR)
2012 Boedecker Pinot Noir (OR)
2011 Love and Squalor Cab Franc Blend (WA)

 

LOCAL WINES IN A BOTTLE

2009 Hamacher Pinot Noir (OR)
2008 Redman Ribbon Ridge Pinot Noir (OR)
2006 Dominio IV Tango Tempranillo (OR)
2010 Pamplin Family Cabernet Sauvignon (WA)
2010 Abacela Malbec (OR)
2012 Penner-Ash Syrah (OR)
2011 Patty Green Old Vine Pinot Noir (OR)
2011 Avennia Boushey Vineyard Syrah (WA)

2010 Eyrie Old Vine Chardonnay (OR)
2010 Chehalem Ian’s Chardonnay (OR)
2013 Patty Green Bone Dry Muscat (OR)
2013 Abacela Albarino (OR)
2012 Cor Cellars Riesling (WA)
2013 Dominio IV  Viognier (OR)
2013Fausse PisteChardonnay & Sauv Blanc (OR)

NV Treveri Sparkling Pinot Gris (WA)
2010
Argyle Brut (OR)
2010 Soter Brut Rose (OR)

LOCAL DESSERT WINES

2005 Madrone Mountain “Mundo Novo” Port Style (OR)
2011 Brooks Tethys Late Harvest Riesling (OR)

BEER

ON TAP $6 glass

Portland Cider Co. “Kinda Dry” Cider
Breakside Brewery Dry Irish Stout
Gigantic IPA
Bridgeport  Hop Czar
Occidental Kolsch

HAPPY HOUR SPECIALS

Tuesday – Saturday: 5-6pm 
All day “Happy Day” on Sunday 5-9pm

FOOD

$2.5
oysters on the half shell

$3
fried almonds

$4
kens bread, smoked butter
artisan cheese

$5
buffalo beef cheeks
mixed green salad
squash soup

$7
mussels
hamburger dog

WINE $6
house red or white

BEER $4
tap of the day

COCKTAILS $5
the hunter (red wine, bitters & coke)
old fashioned
gin & house tonic
house shrub, vodka & soda

 

The Bent Brick: Inside and out


Photography courtesy of

Allison Jones.

  The Bent Brick

Private Dining Upstairs

 Email us at privatedining@thebentbrick.com or give Chevonne a call 503.688.1655

 

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.

 

 1-private dining facebook1-IMG_2380

THE BENT BRICK

PRIVATE DINING MENU

SEATED DINNERS

BASIC DINNER   $40 (FAMILY STYLE, HOST CHOICE)              

Bread Service

1 Starter

1 Entree

1 Dessert

FAMILY SUPPER    $55 (FAMILY STYLE, CHEF’S CHOICE)

 Bread Service

2 Appetizers

2 Starters

2 Entrees

1 Dessert

CLASSIC DINNER PARTY    $60 (PLATED, HOST CHOICE, DINERS HAVE PRINTED MENU AT ARRIVAL)

 Bread Service

2 Appetizers

Choice of 2 Starters

Choice of 2 Entrees

1 Dessert

 

THE FEAST    $75 (FAMILY STYLE, CHEF’S CHOICE)

 Bread Service

3 Appetizers

3 Starters

3 Entrees

1 Dessert


ADDITIONS & EXTRAS

Netarts Bay Oysters on the half shell  $34/dz

The Bent Brick country ham board  $8 per person  

Sides $5 per person

2 Appetizers $10 per person

Starter $7 per person

Entree $15 per person

Dessert $10 per person

 

BEVERAGE

House wine and tap beer package $20 per person

Bottomless non-alcoholic beverages $5/ person

Your choice wine or beer or a la carte cocktails at menu price.

   

COCKTAILS

 Private bar complete with bartender $200 plus beverages

 

 

 

SEATED LUNCHEONS

 

CHEF’S LUNCH    $30 (FAMILY STYLE, CHEF’S CHOICE)

 Bread Service

2 Salads

1 Entree

Cookies


CLASSIC LUNCH    $40 (PLATED, GUEST CHOICE)

 Bread Service

soup or salad

Choice of 2 Entrees

Cookies

 

ADDITIONS & EXTRAS

Netarts Bay Oysters on the half shell  $34/dz

The Bent Brick country ham board  $8 per person  

Sides $5 per person

2 Appetizers $10 per person

Salad $7 per person

Entree $15 per person

Dessert $10 per person

 

BEVERAGE

House wine and tap beer package $15 per person

Bottomless non-alcoholic beverages $5/ person

Your choice wine or beer or a la carte cocktails at menu price.

   

COCKTAILS

 Private bar complete with bartender $200 plus beverages

 

 

 

SOIREE STYLE

COCKTAIL PARTY    $25 (HOST CHOICE)

Bread Service
3 Appetizers

 

 

ADDITIONS & EXTRAS

Netarts Bay Oysters on the half shell  $34/dz

The Bent Brick country ham board  $8 per person  

Sides $5 per person

2 Appetizers $10 per person

Salad $7 per person

Entree $15 per person

Dessert $10 per person

 

BEVERAGE

House wine and tap beer package $20 per person

Bottomless non-alcoholic beverages $5/ person

Your choice wine or beer or a la carte cocktails at menu price.

   

COCKTAILS

 Private bar complete with bartender $200 plus beverages

 

 

 

BREAKFAST

BASIC BREAKFAST    $20 (FAMILY STYLE)

Coffeecake

Scones

Seasonal Fruit Salad

Coffee and tea service

 

ADDITIONS & EXTRAS

Farm egg seasonal omelet  $10 per person

Bacon or sausage patties  $5 per person  

Potato Rosti  $5 per person

Granola and yogurt  $8 per person

 Bowery bagels and Schmear  $6 per person

 

BEVERAGE

Alcoholic breakfast beverages $15/person

House wine and tap beer package $15 per person

Bottomless non-alcoholic beverages $5/ person

Your choice wine or beer or a la carte cocktails at menu price.

   

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

 

 

Email us at privatedining@thebentbrick.com or give Chevonne a call 503.688.1655

1639 NW Marshall Street Portland OR 97209

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:

Photos courtesy of Allison Jones and Little Green Pickle

 

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, Prune, Davis St Tavern, Clyde Common

Our Suppliers:

VEGETABLES + FRUIT: Ayers Creek, Creative Growers, Queener Fruit Farms, Viridian Farms, Your Kitchen Garden, Dancing Roots Farm

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

FISH: Sacred Sea Tuna, Gulf Fish

DRY GOODS: , Bob’s Redmill, Jacobsen Salt Co.

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

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)

All Day Happy Hour every Sunday

Like happy hour? We’ve got a whole happy day. We now offer our happy hour menu of delicious food and drinks all day long on Sundays! Like our popular 4-6pm weekday happy hour, our new all day Sunday happy hour…(more)

The Bent Brick + Argyle Winery + Carman Ranch

Argyle Winery Specials and a Carmen Ranch Dinner! Get your calendars out now, because the fun will definitely continue throughout the month of May! Here’s what we have so far, and stay tuned for more! May 4th: Argyle Happy Hour…(more)