Beast

Beast in Northeast Portland offers a delectable prix fixe French meal for dinner and Sunday brunch. Apart from the delightful charcuterie plate, which has small, refined portions of quail egg, chicken liver, Muscovy duck breast and foie gras bon-bons, the menu changes often to accommodate delicacies prepared from fresh ingredients. Opt for wine pairings with your food to sample some of the best...

Vegans, vegetarians, and the adipose-averse need not apply. A poster hanging in chef Naomi Pomeroy's kitchen says "Praise the Lard." Her classical French cooking background is influenced by her enthusiasm for Oregon’s bounty. This combination leads to such creations as the foie gras bonbon, a standard treat with the hundred dollar-plus six-course, prix-fixe meal offered at two seatings each...

NORTHEAST— Chef Naomi Pomeroy has announced the next installment of her recurring all-vegetarian dinner at Beast. Pomeroy will eschew her usual meat-filled, no-substitutions menu for six courses "featuring the best of summer's bounty" on Tuesday, August 26. Reservations — which usually sell out quickly, FYI — are $100 including wine pairings and are available here. [EaterWire]

NORTHEAST— Next...

"I think people have this misconception that people are going to leave [dinner at Beast] having eaten, like, a whole leg of ham," laughs Beast chef/owner Naomi Pomeroy. But according to the James Beard Award-winner, each multi-course meal's charcuterie course (which yes, features meat alongside a vivid swirl of vegetables) is possibly most emblematic of the overall Beast experience. "I've...

If restaurants have the ability to achieve something like cult status, it's often as a result of one iconic dish that's influenced the local culinary scene; the dish that ravenous diners return to time after time. When it comes to meat, Portland's most beloved icons run the gamut from decades-old classics to newfound favorites: house-aged steaks at the 70-year-old RingSide Steakhouse and...

BEAST features the bounty of the Northwest with French inspiration in mind. A six-course prix-fixe dinner is offered five nights a week in a communal setting. The menu changes Wednesday and remains the same for the rest of the week based upon the ingredients of the season. A four-course prix-fixe brunch is offered every Sunday. Wine pairings are available for dinner and brunch. As our menu...