Arden Restaurant Portland
Restaurant · Pearl
417 NW 10th Ave, Portland, OR 97209
Highlights
Seasonal Pacific Northwest cuisine & expansive wine list
Seasonal Pacific Northwest cuisine & expansive wine list
"The family-style, four-course tasting menu at this striking Pearl District restaurant changes often, but with chef Erik Van Kley in the kitchen, any visit will likely dazzle. Past dinners have incorporated chanterelle mushroom and potato pierogi with ricotta and truffles, platters of duck with crepes and ‘nduja brown butter, and butter-poached halibut in a pool of beautiful harissa broth. The tasting menu is $75 with a $45 wine pairing; make a reservation via the website." - Brooke Jackson-Glidden
"This stylish Pearl District restaurant’s kitchen is the domain of longstanding Portland chef Erik Van Kley, a talent with a singular perspective on classic Pacific Northwestern ingredients. For example, the chef once took inspiration from both Portland’s love of foie gras and the abundance of chanterelles spotted within the state’s damp forest floors, but not in the typical torchon or risotto preparation, respectively — rather, the foie ended up in a tea sandwich with onion jam, with roasted chanterelle soup for dipping. One preparation of the ubiquitous early spring English peas and morels here arrives as a pasta with dashi brown butter. All of the food works well with the exceptionally detailed wine list, which includes a few long-cellared options hailing from the Willamette Valley." - Katherine Chew Hamilton
"Arden closely rides the line between a wine bar and a full-fledged restaurant, which makes sense considering owner Kelsey Glasser is an experienced sommelier and wine educator. Along with its menu of seasonally-driven Pacific Northwest fare, dining in Arden’s sophisticated and polished dining room means an opportunity to try a diverse range of wines including unique and elusive bottles from Oregon and Old World winemakers. In addition to the daily menu, Arden also offers themed winemaker dinners, featuring menus curated to complement the vintner’s offerings." - Zoe Baillargeon
"Couples looking for special occasion standards like oysters, pinot noir, and foie gras will find them at this stylish Pearl District wine bar, but chef Erik Van Kley is particularly adept at developing pasta dishes, like spaghetti in ramen brown butter or carrot and goat cheese-stuffed pierogi, topped with almond salsa macha. Plus, the restaurant often offers some sort of dish for two, like grilled bavette steak with shio koji, well-suited for dates." - Katrina Yentch
"Longstanding Portland chef Erik Van Kley runs the kitchen at this wine bar and restaurant, serving dishes at the same caliber as the ones he served at the late, great Taylor Railworks. Van Kley dots gorgeous plates of burrata with rotating accompaniments (think: warm weather berries and cool weather apples), tosses tagliatelle with clams and ramen brown butter, and pairs bavette steaks with Calabrian chile butter and spaetzle. The wine list, of course, is similarly special, with some of the prettiest wines coming out of France and the Willamette Valley." - Thom Hilton
