Portland – Beast

I had been wanting to try Beast for a while since I knew it would be a great meal, but it turned out to exceed our expectations. The pasta course was by far our favorite, the pasta texture was almost perfect (I thought a bit more al dente would have been better) and the pork ragu was sublime even if there wasn’t much of it. Seating at the restaurant is two large tables and we were across from a lovely couple from Hawaii who like us loves to travel to eat. They were even coming back on Sunday for Beast’s famous brunch. Our second favorite course was the asparagus and cheese, K isn’t a huge fan of burrta but loved it so much insisted I make this dish at home.


Bay shrimp amuse


Verjus cured halibut crudo – smoked olive oil aioli, gem lettuce & cherry belle radish, bottarga


Spinach garganelli – milk braised pork ragu, collard rapini, mustard blossoms, parmesan


American wagyu hanger steak – butter poached new potatoes, roasted viridian farms calcots, pickled maitakes, sherry demi glace


Salad of grilled and raw shaved asparagus – burrata, shasta gold mandarins, min, pine nut-brown butter vinaigrette


Machego media curado – marinated fennel, wild miner’s lettuce, quince paste, espelette baguette cruton


Rhubarb-jasmine profiterole – jasmine ice cream & rhubarb sorbet, roasted rhubarb, matcha pistachios, poppy seed meringues


Foie gras bon bon


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