Beast :: Portland

Beast is one of the most unique dining experiences I have ever had. The 26 seat restaurant only offers a six-course, prix-fixe, dinner in a communal dining setting twice nightly -Wednesday through Saturday, and one dinner service Sunday evening. They also have a special Sunday brunch – prix-fixed and four courses. The menu changes every week based on what the chef finds in the farmers market that Saturday.

I wish I lived in Portland, so I could go to Beast every week and try the new menu. I will say I was particularly fond of our menu and we of course opted FOR the wine pairings!

MENU FOR THE WEEK OF APRIL 15th, 2015
DUNGENESS CRAB DEVILED EGGS
SALMON ROE, PIPARRAS PEPPERS
Wine Pairing – Weingut Markus Huber ‘Hugo’ Rose NV
Traisental, Austria
CHARCUTERIE:
STEAK TARTARE*, QUAIL EGG*, TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
CRISPY LAN-ROC PORK SHOULDER RILLETTE
BOURBON-CURED DUCK BREAST
SAISON & SAGE PORK SAUSAGE
Wine Pairing – Dom. Mittnacht-Freres ‘Goytaku’ Gentile Blanc 2012
Alsace, France
ANDERSON RANCH RACK OF LAMB CHOP
MINT & GREEN GARLIC GREMOLATA
BROCCOLI RAAB, ROASTED ONIONS
POBLANO-HAZELNUT ROMESCO
ROUCAS TOUMBA VACQUEYRAS ‘RESTANQUES DE CABASSOLE’ 2010
RHONE VALLEY, FRANCE
OAK LEAF LETTUCE SALAD
SHAVED FENNEL, TOASTED WALNUTS
CREAMY GORGONZOLA & CIDER VINAIGRETTE
Wine Pairing – Dom. Quenard Chignard-Bergeron ‘Les Terrasses’ 2013
Savoie, France
SELECTION OF ARTISANAL CHEESES
PROSECCO-POACHED ANGELINO PLUMS, SCARLET APPLE BUTTER
FRIED MARCONA ALMONDS, BLACK PEPPER CRACKERS
Wine Pairing – Francis Tannahill Gewurztraminer ‘Dragonfly Vineyard’ 2010
Columbia Gorge, Washington
SAIGON CINNAMON PAIN D’ÉPICES
TOFFEE SAUCE, CANDIED BLOOD ORANGE
MALTED DATE ICE CREAM
Wine Pairing – Valdespino China NV
Jerez, Spain

Beast has received many accolades, most importantly Chef Naomi Pomeroy received the James Beard title of Best Chef Northwest in 2014. She was featured in Gourmet and Elle Magazine; Bon Appètit named her one of the top six of a new generation of female chefs in September 2008; and Food & Wine Magazine recognized her as one of the 10 Best New Chefs in America for 2009. In 2010, Oprah magazine named her one of the Top 10 Women to Watch in the Next Decade, and Marie Claire named her one of the top 16 Women in Business.

Beast1
DELICIOUS DUNGENESS CRAB DEVILED EGGS SALMON ROE, PIPARRAS PEPPERS
Beast2
THE FAMOUS CHARCUTERIE
Beast3
ANDERSON RANCH RACK OF LAMB CHOP MINT & GREEN GARLIC GREMOLATA BROCCOLI RAAB, ROASTED ONIONS POBLANO-HAZELNUT ROMESCO – BEST LAMB OF MY LIFE
Beast4
SAIGON CINNAMON PAIN D’ÉPICES TOFFEE SAUCE, CANDIED BLOOD ORANGE MALTED DATE ICE CREAM

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