july 2016
eater pdx
the 38 essential portland restaurants, summer 2016


 

 

MAY 2016
THE OREGONIAN
PORTLAND'S 101 BEST RESTAURANTS



It's time again to update the Eater 38, the list of the Portland restaurants that define what it means to eat in Portland. This highly elite group covers the entire city, spans myriad cuisines, and collectively satisfies all of your restaurant needs, whether you're looking to drop serious cash or to magically transform a few bucks into a meal. So if you're ever wondering where to eat, or want to know which restaurants rule Portland, here's your answer.



Chef Trent Pierce offers an unrivaled approach to seafood at the back-room, amber-lit Roe, with a multi-course tasting menu highlighting modernist techniques and inspired takes on fresh fish and foraged greens. With advance reservations, parties of four can indulge in the seven-course tasting menu. Either way, well-considered wine pairings are worth the splurge.


DECEMBER 2015
OPENTABLE

100 BEST RESTAURANTS IN AMERICA
 




 

 

Creativity. Consistency. Hospitality. Experience them all in a most delicious way at the 100 Best Restaurants in America for 2015. These are the places that get it right every time — where everyone feels like a VIP and each meal is memorable. Our list of honorees is based on an analysis of 5,000,000+ reviews of more than 20,000 restaurants across the country — all submitted by verified diners.  Read more...

 

 

 


Trent Pierce keeps his flagship seafood hall hidden behind a closed door at the back of B&T Oyster Bar, like an austere Blackbeard maintaining the secrecy of the captain's larder.  Read More...

 


June 2015
The Oregonian

Portland's best 101 Restaurants

 

With its intimate lighting, heavy door and walls of chestnut and gold, sitting in Roe, the seductive shrine to fine seafood, feels a bit like being encased in amber. It’s a luxurious feeling, which makes sense, given that this dining room hidden at the back of Southeast Division Street’s B+T Oyster Bar, happens to be the city’s finest seafood restaurant, a sort-of West Coast answer to Le Bernardin. Chefs Trent Pierce and Patrick Schultz bow their heads over their work, standing in a tiny kitchen equipped like a junior high science lab...

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...Slip through the hidden back door at Block & Tackle restaurant and enter an otherworldly seafood paradise….

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...With its intimate lighting, heavy door and walls of chestnut and gold, sitting in Roe, Southeast Portland’s seductive shrine to fine seafood, feels a bit like being a bit like encased in amber. It's a luxurious feeling, like much of the experience here...

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Another winner was... Roe, a tiny, refined and creative charmer hidden at the rear of a popular fish and chip joint called Block + Tackle….Chefs Patrick Schultz and Trent Pierce work their magic front and center in their open kitchen, and the service glides with rare expertise.

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"...Roe stands out, quietly. It's the understated restaurant of the year: modest, lovely, detail-oriented, rather shy. You come in, take your seat, and prepare yourself for little more than very good wine and exquisite food."

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"...service with a speakeasy vibe and small, fresh dishes with big Japanese- and Spanish-inflected flavors—and it’s worth every penny."

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"It worked out better than anyone imagined, finding followers and critical acclaim while resetting the seafood switch in Portland."

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"The kitchens of most fine-dining restaurants are like the innards of a machine, with a martial cadre of cooks blanching, filleting and chopping in a production line only one step removed from turn-of-the-century Henry Ford. But at Roe, our 2013 Restaurant of the Year, almost every small plate on the tasting menus is prepped personally by Schultz and Pierce…"

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"...the spectacle here isn’t in the swirl of a busy room, but in an accumulation of fine-dining gestures…"

 

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"the restaurant is ultra-intimate, the staff nimble and the cooking in a class of its own."

 

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