winerabble logo
Date:November 01, 2016

Park Kitchen Expands Happy Hour November 1st

.Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on LinkedInEmail this to someoneShare on StumbleUponShare on RedditShare on TumblrShare on Yummly

November 1, 2016 – Portland, Ore. – Park Kitchen chef David Sapp released a new and greatly expanded Happy Hour today, using the majority of the new fall dinner menu as the backbone.  What was a five-dish menu has now been increased to 15 snacks and small plate selections at a reduced price.  Happy Hour at Park Kitchen is available nightly from 5:00 to 6:00 p.m. starting Tuesday, November 1st.

“We’re finding that our guests are interested in sampling a wider variety of our menu with smaller portions,” says Sapp.  “I love it as a chef because we can do more dishes using all the great fall produce we’re seeing right now.  We loved the menu so much, we thought, ‘Why not just offer this during Happy Hour as well?’”

As with all Park Kitchen dishes, the Happy Hour menu features the best seasonal ingredients from the Pacific Northwest, as seen through the lens of chef Sapp and influenced by his southern roots.  The new Happy Hour menu will phase dishes in and out frequently, but currently includes:

Snacks

*Radishes, miso butter, nori $4
Grilled pork terrine slider, secret sauce $5
*Jimmy Nardello peppers, peanuts, scallions $6
*Salmon & beet tartare, beet chicharron, kombu $6
Ken’s bread, our crackers, ricotta, Bee Local honey $6


Small Plates 

*Salt cod fritters, agedashi style  $11
*Chickpea fries with roasted squash ketchup $7
Grilled Ken’s bread, pimento cheese, green tomato $7
*Kiyokawa pear salad, curried lentils, pistachio, papadum $10
*Grilled pork terrine, soft egg, sushi rice, house-made kimchi  $9
*Eggplant agrodolce, sherry cured anchovies, roasted tomato  $7
*Roasted squash soup, savory marshmallow, pickled mustard seed $13
Lonesome Whistle barley, smoked beet, pomegranate, chevre  $9
*Ayer’s Creek hominy, tomatillo, peppers, squash and feta $11
*Carman Ranch flank steak, blue cheese, parsley, sherried onions  $13

*Denotes a gluten-free dish.

For Happy Hour, bar manager Curtis Day is featuring a customer on-tap favorite, “Call Me Old Fashioned,” available for $6 ($12 at dinner) and features bourbon, barrel-aged bitters, and demerara sugar.  A rotating tap beer list is available for $5, and house red, white or sparkling wine for $6.  Returning to the dinner cocktail menu are some fall favorites including “The Original Sin,” which deploys  rye whiskey in a house-made quince shrub topped with cava; and “Portland Meets the Big Apple,” consisting of hazelnut-infused Clear Creek apple brandy, sweet vermouth and bitters, served up in the fashion of a Manhattan. Both drinks are $14.

Many fall items will be served at the upcoming Portland Food Adventures Dinner on Wednesday, November 9th at 6:30 p.m. at the restaurant.  Tickets available at Brown Paper Tickets for $135.

About Park Kitchen

Located on the North Park Blocks in Portland’s Pearl District, Park Kitchen provides inspired American fare utilizing Oregon’s own farmers and producers to craft its seasonal food and wine menus. Park Kitchen is a gratuity-free restaurant.  It is located at 422 NW 8th Portland OR 97209. Call 503-223-7275 for reservations.

###

Leave a Reply

*

captcha *