Park Kitchen

Park Kitchen Reviews

Add your review for Park Kitchen.

• great food and friendly staff

  by Stewart P

  
  

• dog friendly!!

  by Kim B

  
  

• The chefs menu was exceptional. Some of the best service I've ever had as well.

  by Jared

  
  

• Root beer old fashioned is the only thing you need here.

  by Sean W.

  
  

• Gabriel Rucker, chef of Le Pigeon, eats here on his nights off. He loves the Chick pea fries.

  by Chefs Feed

  
  

• Absolutely fabulous - do all small plates to experience the whole flavor variety

  by Laureen H.

  
  

• Excellent and service great selection of wines .

  by Tony A.

  
  

• One of my best meals in a long time! Get the tasting menu-small and large plates.

  by J.T.

  
  

• Yellow beets with wild rice, mushrooms, yogurt and pistacchios is tart and rich.

  by Al B.

  
  

• Smoked lemonade in the Pow Wow is just that: WOW!

  by Wild Bill D.

  
  

• Grilled lamb with flava beans is worth murder if the last one was ordered by the guy next to you.

  by Wild Bill D.

  
  

• My favorite place in all of Portland

  by Evan R.

  
  

• Get the tasting menu. It will be a surprise and delight to your dinner.

  by Mark C.

  
  

• Although there isn't a specific GF menu, the staff was very helpful.

  by Erin S.

  
  

• Ordering a mix of the small plates lets you enjoy as much of the culinary talent as possible. I'm told the dessert is amazing but we'll have to try that next time. We're definitely coming back!

  by HoverHere

  
  

• Chickpea fries easily feed two.

  by Dave N.

  
  

• My favorite place to eat in Portland.

  by Evan R.

  
  

• Try the chickpea fries! Fantastic!

  by Andy B.

  
  

• Swing by for the 10x10 happy hour Monday-Saturday from 5-7 p.m. for ten diverse gourmet courses ranging from farm eggs, braised leeks and nettles to feta and radish salad.

  by TravelOregon

  
  

• Try the chef's tasting menu - you won't be disappointed!

  by Barbara G.

  
  

• The flavor combinations are outstanding! Need a bit more vegetarian fare, but everything was amazing, and you must leave room for desert!

  by Eboni L.

  
  

• Scott Dolish likes to pair flavor combinations you wouldn’t expect to work. Fries are actually tempura beans and bacon, and small plates like duck confit crepe brighten up the décor. [Eater 38 Member]

  by Eater

  
  

• Pork & Pinot & Portland. A mere $30 nets you a pig dish (pork spaetzle anyone?) and some pino vinot at Park Kitchen every Sunday.

  by Thrillist

  
  

• Chef Leather Storrs from Noble Rot in Portland says, "Scott Dolich does pickled chanterelles, which sound awful, but taste delicious."

  by TravelOregon

  
  

• Together, Dolich and Padberg combine seasonal, yet often disparate, ingredients into blissful, rambunctious medleys that leave you with a strong desire to lick your plate.

  by Portland Monthly

  
  

• Mon-Fri, for $10, you can get a bowl of soup and one of Park Kitchen's gorgeous salads (get the flank steak with blue cheese), plus a housemade fresh lemonade, iced tea, or soda.

  by Jen S.

  
  

• The deconstructed posole is one of the best things I've ever eaten.

  by Max D.