Breakfast EGGS BENEDICT braised pork shoulder, poached eggs, espelette hollandaise CRAB BENEDICT crab cakes, pickled red onion, tarragon hollandaise HOYT STREET OMELET Viridian Farms asparagus, Portland Creamery goat cheese,.. read more
Order this next time: FESTIVE MENUS – ALL SEASON LONG Every night between Tanksgiving and New Year’s Eve Chef Chris Carriker will be offering a special fxed-price, three-course dinner menu.. read more
Order this next time: FETTUCCINE with LAMB RAGU Chef Jaren Shafaieh reveals some of the in!uence that years in the kitchen at Clarklewis had on him with this delicious pasta.. read more
Order this next time: PORTLAND DINING MONTH is now! Every year the city organizes several top-tier restaurants to feature a three-course menu for $29.00. At 23Hoyt, Chef Jaren is showing.. read more
Roasted King Salmon February’s Featured Dish – Roasted King Salmon with braised beluga lentils, caramelized fennel, citrus salad and chervil beurre blanc.
Smoked Butternut Agnolotti Winter can be challenging for chefs like Amber Webster: inspired by the Farmer’s Market and fresh seasonal vegetables. But she rises to the occasion with this delicious.. read more
Chef Amber Webster has selected the Carlton Farms Bone-In Pork Chop for the December featured dish. Her talent for creating bright, satisfying flavors are demonstrated with this most recent creation.. read more
A nice interpretation of the portland restaurant scene. We’re proud to be a part of it. Every chef starts somewhere, from a corner deli to culinary school. In Portland, the.. read more
In life, you often get what you pay for; when it comes to dining out, a top-notch meal often concludes with a high-price bill. June, however, offers a break from.. read more
On The Corner of NW 23rd Ave & Hoyt. (503) 445-7400
