Bellpine
Restaurant · Downtown
900 SW Washington St, Portland, OR 97205
Highlights
Pacific Northwest cuisine with stunning city views and wine
Pacific Northwest cuisine with stunning city views and wine
"I've observed that the restaurant Bellpine is now open in Block 216 while the proposed food hall has not yet materialized." - Brooke Jackson-Glidden
"Opened at the Ritz-Carlton on October 31, 2023, Bellpine was the hotel restaurant Romero helped launch after stepping away from daily operations of his pop-up." - Brooke Jackson-Glidden
"Opening October 31 and now accepting reservations, Bellpine is a 20th-floor modern American restaurant at the Portland Ritz-Carlton that pulls heavy inspiration from the Pacific Northwest and uses ingredients grown and raised here. Helmed by Portuguese expat Pedro Almeida, I note that the team has teased dishes such as purple Oregon uni with potatoes and egg, alder plank–roasted sockeye salmon with rosewater, farm rabbit with truffles, and candied mushrooms served with chocolate-mushroom ice cream; the wine list will lean on Willamette Valley producers and the dining room’s design takes cues from Oregon natural landmarks like Haystack Rock. Almeida grew up in rural Portugal, traveled through Spain and Japan as he built his skills, served as executive chef of Midori at the Penha Longa Resort in Sintra (running the kitchen when the restaurant won its Michelin star), and after a decade in Portugal moved to Oregon to help open Bellpine. Also in the kitchen is Lauro Romero, known locally for his Clandestino pop-up and stints at República and King Tide Fish & Shell." - Brooke Jackson-Glidden
"Located on the 20th story of Block 216, Bellpine will serve as the Ritz-Carlton’s main restaurant under Portuguese chef Pedro Almeida (who previously ran the Michelin-starred Midori in Sintra), with Portland chef Lauro Romero assisting; the restaurant is expected to open in late fall." - Brooke Jackson-Glidden
"As part of the Ritz‑Carlton development, I’m eager to try the hotel’s flagship restaurant, which plans to showcase ingredients indigenous to Oregon—think purple uni and sockeye salmon—under the direction of Portuguese chef Pedro Almeida and Lauro Romero of Clandestino." - Janey Wong
