WE ARE OPEN:
Tuesday, Wednesday, Thursday & Sunday: 4-9:00pm
Friday and Saturday: 4-10:00pm
[Closed Monday]

HAPPY HOUR:
4-6:00pm: Tuesday, Wednesday, Thursday & Sunday
All Day Sunday: 4-9:00pm
[Closed Monday]

1639 NW Marshall St. Portland, OR 97209.
Contact us by email or phone (503) 688-1655

Reservations

To make a reservation, please give us a call (503) 688-1655 or stop by if you are in the neighborhood. (We no longer take online reservations).

Join our Mailing List:

Chef’s Family Style Tasting Menu  $49 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

OYSTERS ON THE HALF SHELL
apple mignonette  3/10, 6/18, 12/34
CARMEN RANCH STEAK TARTARE
misty meadows farm egg, salt & vinegar beet chips 14
THE BENT BRICK MEAT BOARD
terrine, pork rillettes, wigwam and fincheville country ham 14
SMOKED HALIBUT
pumpernickel chips, trout roe, portland creamery chevre 10
AGNOLOTTI
our ricotta, nettles, toasted filberts 13
MANILA CLAMS
chorizo, piment basquaise, salsa verde, grilled bread 11
POTATO & LEEK SOUP
smoked creme fraiche, brown butter 9
CAROLINA RICE GRITS
butter poached shrimp, carrot sauce, your kitchen garden leeks 13
GRILLED BABY OCTOPUS
denoble farms heirloom carrots, chickpeas, black garlic 12

snacks

SMOKED SALMON CHIPS 6
HUSHPUPPIES  6
KEN’S BREAD
whipped lardo, smoked butter, our crackers 5.5

salads

BUTTER LETTUCE radish, croutons, green goddess dressing 9
HEIRLOOM BEET  walnuts, grilled chicory, hannah’s bridge cheese 12
CARROT arugula, pistachio aillade, carrot vinaigrette 12
OREGON BLACK TRUFFLE crispy pig’s ear, frisee, poached egg 13
KALE SALAD cauliflower, brussels sprouts, anchovy, cured egg yolk 12

tbb housemade sausages

THE HAMBURGER DOG
with cheese, bent sauce, relish 12
PORCHETTA SANDWICH
Ken’s ciabatta, caramelized onions, mayo, hot peppers 13
add a fried egg 1

roasts and cuts

PAYNE FAMILY PORK
squash puree, baby fennel, yellowfoot mushrooms, natural jus 24
CARMEN RANCH HANGER STEAK
romesco, goat cheese butter, chicory 25
CATTAIL CREEK LAMB CASSOULET
viridian farms tarbais beans, leek, butternut squash, lamb sausage 24
PROVENANCE FARMS ROASTED HALF CHICKEN
rosemary gnocchi, denoble heirloom carrot 25
BRAISED BEEF CHEEKS
sauerkraut, beets, horseradish cream 24
HALIBUT
pocha beans, nettle puree, pickled ginger, country ham 26
LANEY FARMS NEW YORK STRIP
roasted marrow bone, wild watercress, marrow butter, bordelaise 39

sides

[7 each]
DUCK FAT JOJOS house ranch                       SOURDOUGH SPAETZLE cipollini, arugula
CHARRED BRUSSELS SPROUTS sauerkraut vinaigrette
CREAMED KALE dry jack cheese

sweets

APPLE CRISP cornmeal and filbert topping  8
BUTTERSCOTCH POT DE CREME almond spiced cake candied orange peel 8
CHOCOLATE PUDDING CAKE 8
HUCKLEBERRY ICEBOX CAKE with hazelnut brittle 7
SALT & STRAW MALTED BUTTERMILK ICE CREAM 2

FOR THE KIDS                  

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

house made sodas: pomegranate, vanilla, root beer, ginger, lavender

In The Kitchen

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

COCKTAILS

(ENTIRELY FROM DOMESTIC SPIRITS)
Michelle Ruocco, Manager.

house-made soda with vodka or gin  7
blueberry tonic, vanilla, ginger, lavender,  root beer, pumpkin-pear shrub, gooseberry-rosemary shrub, beet-tobacco shrub

the old fashioned on tap  8
bitters, sugar, bourbon with a twist of orange (yes, on tap)

the pith and the pendulum 12
merrylegs genever style gin, sage, blackberry tonic, lime, rhubarb

damson in distress 9
averell plum gin, blackberry tonic, lemon, egg white, bitters

raise the root 10
temperance trader bourbon, root, vanilla, cinnamon raisin bitters

backseat driver 10
four roses bourbon, calisaya, rhubarb root lique

winter’s edge 11
aquavit, pepper, mint, orange, vanilla bean, lime 11

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

loud and clear 10
new deal 33 gin, house made vermouth, vodka, lemon twist

l.g.p. 11
lettuce, ebb & flow gin, parsley oil

smoke n’ herb 10
rosemary, tito’s vokda, lavender, lemon, smoked Jacobsen’s sea salt

SOFT DRINKS

house-made sodas 3 -pomegranate, vanilla, root beer, 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!!

IT’S HERE! Ken Wright’s 2012 GUADALUPE VINEYARD PINOT NOIR ON TAP!    glass $20/ 1/2 carafe $39/ carafe $77

ALL OTHER WINES ON TAP                                                                                                                   glass $10/ ½ carafe $20/ carafe $39

2012 Chehalem Gruner Veltliner (OR)
2012 Boedecker Pinot Gris (OR)
2011 Boedecker Rose (OR)
2012 Guild Pinot Blanc (OR)
2011 Johan Chardonnay (WA)
2011 Love and Squalor Riesling (WA)

2012 Syncline Pinot Noir (WA)
2010 Guild Syrah/Grenache (OR)
2011 Proletariat Walla Walla Cabernet Sauvignon (WA)
2011 Woolridge Creek Tempranillo (OR)
2012 Cana’s Feast Mourvedre (WA)
2012 Ribera Mourvedre Counois (WA)
2012 Ken Wright Guadalupe Vineyard Pinot Noir (OR)

 

LOCAL WINES IN A BOTTLE

2009 Hamacher Pinot Noir (OR)
2008 Redman Ribbon Ridge Pinot Noir (OR)
2006 JK Carriere Pinot Noir (OR)
2000 Eyrie Marguerite Pinot Noir (OR)
2006 Dominio IV Tango Tempranillo (OR)
2011 Penner-Ash Syrah (OR)
2010 Buty “Rediviva” Syrah/Cabernet Sauvignon (WA)
2010 Pamplin Family Cabernet Sauvignon (WA)
2010 Eyrie Old Vine Chardonnay (OR)
2010 Chehalem Ian’s Chardonnay (OR)
2011 Penner-Ash Viognier (OR)
NV Treveri Sparkling Pinot Gris (WA)
2008 
Argyle Brut (OR)
2009 Soter Vineyards Brut Rose (OR)
2011 Black Cap Rose of Pinots (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
Deschutes Red Chair Pale Ale
Occidental Kolsch
Hub Lager (oz can)

 

HAPPY HOUR SPECIALS

Tuesday – Saturday: 4-6pm 
All day “Happy Day” on Sunday 4-9pm

FOOD 

$3
smoked salmon chips
$4
kens bread, smoked butter
charred brussels sprouts

$5
chicken fried beef cheeks with fried egg sauce
crispy kale salad
potato & leek soup
the hamburgerdog

$6
manila clams & chorizo

WINE $5
house red or white

BEER $3
HUB lager

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, CUSTOMER CHOICE)              

Bread Service

1 Salad

1 Entree

1 Side (family style)

1 Dessert

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

 Bread Service

2 Appetizers

2 Salads

2 Entrees

2 Sides

1 Dessert

CLASSIC DINNER PARTY    $60 (PLATED, CUSTOMER’S CHOICE)

 Bread Service

2 Appetizers

Choice of 2 Salads 

Choice of 2 Entrees

2 Sides (family style)

1 Dessert

 

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

 Bread Service

3 Appetizers

3 Salads

3 Entrees

3 Sides

1 Dessert


ADDITIONS & EXTRAS

Netarts Bay Oysters on the half shell  $24/dz

The Bent Brick meat board  $8 per person  

Sides $5 per person

2 Appetizers $10 per person

Salad $10 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

 

PRICING DOES NOT INCLUDE A 25% GRATUITY AND ROOM FEE

EVENT MINIMUM FOR UPSTAIRS AND PATIO EVENTS IS $500/EVENT

BEVERAGES TO BE AGREED UPON BEFORE EVENT

 

SEATED LUNCHEONS

PICNIC LUNCH    $20 (FAMILY STYLE, GUEST CHOICE)

green salad

2 sausages or sandwiches (Burgerdog, Hotdog, Chorizo Tacos, Porchetta)

duckfat jojos

cookies

 

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

 Bread Service

2 Salads

1 Entree

2 Sides C

Cookies


CLASSIC LUNCH    $40 (PLATED, GUEST CHOICE)

 Bread Service

soup or salad

Choice of 2 Entrees

2 Sides (family style)

Cookies

 

ADDITIONS & EXTRAS

Netarts Bay Oysters on the half shell  $24/dz

The Bent Brick meat 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

 

PRICING DOES NOT INCLUDE A 25% GRATUITY AND ROOM FEE

EVENT MINIMUM FOR UPSTAIRS AND PATIO EVENTS IS $500/EVENT

BEVERAGES TO BE AGREED UPON BEFORE EVENT

 

SNACK AND SOIREE STYLE

SNACK PARTY    $20 (BANQUET STYLE, GUEST CHOICE)

Bread Service
3 Appetizers

 

COCKTAIL PARTY    $40 (BANQUET STYLE, GUEST CHOICE)

 Bread Service

3 Appetizers

The Bent Brick Meatboard and domestic cheeses

2 Salads

 

ADDITIONS & EXTRAS

Netarts Bay Oysters on the half shell  $24/dz

The Bent Brick meat 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

 

PRICING DOES NOT INCLUDE A 25% GRATUITY AND ROOM FEE

EVENT MINIMUM FOR UPSTAIRS AND PATIO EVENTS IS $500/EVENT

BEVERAGES TO BE AGREED UPON BEFORE EVENT

 

BREAKFAST

BASIC BREAKFAST    $20 (FAMILY STYLE)

Coffeecake

Scones

Seasonal Fruit Salad

Coffee and tea service

 

ADDITIONS & EXTRAS

Farm egg seasonal omelet  $10per 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 AND ROOM FEE

EVENT MINIMUM FOR UPSTAIRS AND PATIO EVENTS IS $500/EVENT

BEVERAGES TO BE AGREED UPON BEFORE EVENT

 

Room fee outside of 4:30pm-11:30pm $100 first hour, $50 each additional

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: Square Peg Farm, Johnston County Ham, Misty Meadows Farm, Noris Dairy, Payne Family Farms

FISH: Sacred Sea Tuna, Gulf Fish

DRY GOODS: Eat Oregon First, 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

Events and Classes

   EVENTS & CLASSES @ the bent brick JACOBSEN SALT CO. DINNER 12.4.13$75-6.30pm Come join a match made in tasting heaven, Scott Dolich and Ben Jacobsen are teaming up to give you not just a wildly fun and delicious dinner…(more)

WINTER NEWSLETTER

Greetings from The Bent Brick! It’s just starting to feel a bit colder after all of the beautiful sunny days we’ve had!  We’ve been watching the grape harvest and cheering on our local winemakers as they work tirelessly to bring…(more)

JACOBSEN SALT CO & THE BENT BRICK DINNER

DECEMBER 4th 6:30 pm at The Bent Brick. You are invited to a dinner and adventure on the evening of December 4th! Come experience the synergy between salt and food as Scott Dolich and Ben Jacobsen team up to give…(more)