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Beast



5425 NE 30th Ave
Portland, OR 97211

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(503) 841-6968

Hours

  • Sunday: 11:00 am - 2:00 pm
  • Monday: Closed
  • Tuesday: Closed
  • Wednesday: 5:30 pm - 9:30 pm
  • Thursday: 5:30 pm - 9:30 pm
  • Friday: 5:30 pm - 9:30 pm
  • Saturday: 5:30 pm - 9:30 pm

Cuisine: American Restaurants


4.9 of 5.0 from 31 reviews


price range:more than $50

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Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR
  • Beast in Portland, OR

Beast Reviews

Add your review for Beast.

  • Wilson JArtistry in technique and flavours, quality in produce, it is always a pleasure to return to Beast and admire the chefs at work in their small, welcoming environment.

    55555 by Wilson J


  • Nicholas AGreat experience! Communal dining (I came for brunch), excellent wine pairings. I made the mistake of coming with picky eaters—better to be open to new tastes of coming here.

    55555 by Nicholas A


  • Rian v.Nothing to do but sit down and let them bring you amazing things. What a wonderful experience.

    55555 by Rian v.


  • Ty CGet the wine pairing.

    55555 by Ty C


  • Pawel P.Just do it.

    55555 by Pawel P.


  • Rory P.Food was well prepared and for the most part, very good. The risk of a set menu however is that they serve something not your style. In this case it was squab, which was a bit gamey for my tastes

    55555 by Rory P.


  • Chuck D.Really great communal tables with intimate laid back service and fantastic food.

    55555 by Chuck D.


  • Tammy M.Excellent brunch menu

    55555 by Tammy M.


  • Shirley L.Def come for the 4 course fixed menu brunch -- very worth the $45, awesome communal seating setup

    55555 by Shirley L.


  • Chet M.Fantastic menu and wine pairings. Tip included. Seemed a little expensive, but about on par with a 1 Michelin star in NYC. Communal tables great idea but lots of dates that didn't want to talk.

    55555 by Chet M.


  • Pat M.Absolutely a must. #FoieBonBon...amazing.

    55555 by Pat M.


  • Frani L.One of the best meals I have had, period. The foie bon Bon is a bite to remember.

    55555 by Frani L.


  • Jenn PVery cool experience. Would highly recommend!

    55555 by Jenn P


  • Chefs FeedChris Israel, chef of Grüner, eats here on his nights off. He loves the Charcuterie plate.

    55555 by Chefs Feed


  • Sarah S.We’re also big fans of their constantly changing list of wine – in particular the sparklings and rose!

    55555 by Sarah S.


  • Sarah S.The menu changes weekly so we can only guarantee that our pal, Naomi Pomeroy and her kitchen team will serve you a meal you’ll never forget.

    55555 by Sarah S.


  • Sally Y.for all the top chef fans...chef naomi pomeroy's restaurant. beautiful open kitchen. menu changes daily so it's fresh and seasonal

    55555 by Sally Y.


  • Armando G.Be ready to try something new, what's the worst thing that can happen

    22222 by Armando G.


  • GNTLMNPrix fixe menu. Chef is Naomi Pomeroy from Top Chef. Perhaps one of the best meals of my life. All meat based menu. Don't overlook the foie gras bonbon--it's tiny, so savor it. Must make a reservation

    55555 by GNTLMN


  • Nick S.This is a dining experience indeed. A special occasion for sure and very enjoyable. Wine pairing is a must with all 7courses. Great setting in a nice neighbourhood.

    55555 by Nick S.


  • Sally Y.Wonderful experience from service to exquisite food. Went for brunch and got everything (sweet, savory, cleansing and then sweet again). The duck egg with pork hash was perfection. Highly recommend!

    55555 by Sally Y.


  • ryanLTop Chef Master - Naomi Pomeroy!

    55555 by ryanL


  • Heather B.Sat the chef's table with my love for our birthdays (they're very close together). Best birthday dinner ever. The wine pairing is a must and very worth it.

    55555 by Heather B.


  • Liz R.Amazing. Recommending the wine pairing, and going with at least 2 other friends to make the communal table less awkward.

    55555 by Liz R.


  • George K.Don't be put off by the odd protein. You'll find that you probably never had it made the proper way before. The rabbit last night was amazing. Go. Try. Eat. Enjoy. And be sure to get the wine pairings

    55555 by George K.


  • Jason T.If you can attend one of the wine dinners here, it's worth getting a reservation. Get to know your community dining friends and enjoy a great meal together.

    55555 by Jason T.


  • The Daily MealStrike up a conversation with a stranger and make a new foodie friend - you're about to experience communal dining.

    55555 by The Daily Meal


  • EaterIt's a splurge, but each prix-fixe seating is like a dinner party gone carnivorously crazy. Get the charcuterie plates, and braised duck or beef cheeks if they're available. [Eater 38 Member]

    55555 by Eater


  • Anna M.Everything, except late seating kind of inconvenient.

    55555 by Anna M.


  • Portland MonthlyThe set menu—soup, charcuterie plate, entrée, salad, cheese, and dessert—changes weekly. Always anchored by meat, be it duck, lamb, pork, or veal, the menu might be inspired by anything from Pomeroy’s

    55555 by Portland Monthly


  • Geoff N.Definitely go with the wine pairings.

    55555 by Geoff N.


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