festivore CHOICEPark Kitchen
Courtesy of restaurant web site
...highly innovative Italian seasonal cuisine
Neighborhood: Pearl District
Cuisine: Italian
(Pacific Northwest)
Cost: $$$
Chef: Scott Dolich
422 NW 8th Av
Portland, Oregon, United States
(Map)
www.parkkitchen.com/
+1 (503) 223-7275
Category Awards
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Festivore ChoiceOur Comments
The park-facing walls open fully to make a great open-air dining experience on a fine day at Park Kitchen.
A lovely, elegant little place with thoughtful details all around… pending review.
View: Park Blocks Park
| Restaurant Features | ||
|---|---|---|
| Food | artisanal food, nutrient balance, pairing food & beverages, pastured animals, seasonal menu | |
| Place | historic / unique building, historic / unique neighborhood, natural materials, nice design, open air dining, open kitchen, outdoor tables, view | |
| Service | farm connection, superior service, wi-fi / internet | |
| Scene | business friendly, great bar, romantic / intimate | |
| Values | innovative food, local sourcing, natural ingredients, respect for the land / oceans | |
From the Restaurant Site...
Nestled in a historic building along the peaceful green swath of the North Park Blocks, Park Kitchen brings people together in a setting that melds the core of the kitchen with a sophisticated urban dining experience.
Chef/Owner Scott Dolich knew immediately that the space was right for what he wanted to do. “This setting and its scale allow me to create food that is very personal—dishes that reflect and are inspired by our surroundings. When people come into a restaurant their first impression is of the physical space, and that sets up their expectations—before they ever taste the food or see the menu.”
A short stroll from the myriad galleries and shops in the Pearl District, and within walking distance from downtown, Park Kitchen successfully blends these urban influences with the authentic feel of a favorite neighborhood restaurant.
With a shared commitment to the bounty of the Northwest, Chef Dolich, Pastry Chef Heidi Weiser and Chef de Cuisine David Padberg craft menus that build on the finest meat, seafood and produce available from local purveyors. Each day the best seasonal ingredients are chosen, and dishes that highlight those foods are developed and perfected.
“What is paramount in my mind is the integrity of the ingredients. Sometimes I’ll take a familiar dish and figure out what the elemental parts of that dish are; and recreate that new dish in a way that respects the character of the ingredients, yet has my own ideas infused throughout. I don’t hide what I cook, I try to highlight each component and make sure it’s so good that when it goes out on the plate, people notice.”