Bellpine

Restaurant · Downtown

Bellpine

Restaurant · Downtown

900 SW Washington St, Portland, OR 97205

Highlights

900 SW Washington St, Portland, OR 97205 Get directions

bellpine-pdx.com

@ritzcarltonportland

Reserve

@eater

"Bellpine is another establishment within the Ritz-Carlton at Block 216, referenced in the article." - Brooke Jackson-Glidden

What’s Going on With the Flock Food Hall in Downtown Portland? - Eater Portland

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@eater

"Bellpine, helmed by Portuguese expat Pedro Almeida, will open October 31, and is now accepting reservations. Bellpine, a modern American restaurant, will pull inspiration from the Pacific Northwest, using ingredients grown and raised here; the team at the Ritz hasn’t shared menus, but previous press releases and conversations with Almeida have teased dishes like purple Oregon uni with potatoes and egg, alder plank-roasted sockeye salmon with rosewater, farm rabbit with truffles, and candied mushrooms with chocolate-mushroom ice cream. The wine list, similarly, will pull heavily from the Willamette Valley, and the design of the space takes cues from Oregon natural landmarks like Haystack Rock." - Brooke Jackson-Glidden

Portland Ritz-Carlton Restaurant Bellpine Will Open October 31, 2023 - Eater Portland

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@eater

"Bellpine is the main restaurant located on the 20th story of the Ritz-Carlton in Portland, within the Block 216 building. It is overseen by Portuguese chef Pedro Almeida, who previously ran the Michelin-starred Midori in Sintra. Portland chef Lauro Romero will assist Almeida at Bellpine. The restaurant is part of the Ritz-Carlton's offerings, expected to open in late fall." - Brooke Jackson-Glidden

What We Know About the Ritz-Carlton Portland’s Enchanted Forest of a Lobby Bar - Eater Portland

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@eater

"Bellpine is situated on the 20th floor of the Ritz-Carlton Portland, which includes a hotel and residential units within Block 216, a mixed-use building. Multiple facets of Bellpine, helmed by Almeida, are inspired by Oregon’s natural features. The restaurant takes its name from Bellpine soil, a volcanic soil found in Oregon vineyards, while its interior design draws inspiration from the Oregon Coast and Haystack Rock." - Janey Wong

Portland Chef Lauro Romero to Join Ritz-Carlton’s Bellpine Restaurant - Eater Portland

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@eater

"Bellpine is the Ritz-Carlton’s 20th floor restaurant, helmed by chefs Pedro Almeida and Lauro Romero. On the ground floor, lobby bar Meadowrue serves drinks, including coffee cocktails made with Coava coffee." - Eater Staff

Portland’s New Bar, Restaurant, and Food Cart Openings - Eater Portland

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John Lian

Google

Probably the best view in town now that the Big Pink is not safe ... The food was good overall, but not sure if it's worth the price, but you are paying for the ambiance and service. It costs us $180 per person, but we did get enough food and some wine. Nicole was our seever and she is indeed great as many reviewers mentioned.

Chimichurri Nosh

Google

Every time I go with friends, it’s a phenomenal experience. Last time I went with my friend, she was celebrating her birthday. They brought us a chocolate cake that was delicious and unexpected The detail that totally impressed me was that they brought us a birthday card signed by every staff at the restaurant, we could not believe it. Horst Schulze excellent service vision culture is alive and respires at the Portland’s Ritz-Carlton!.

J Fol

Google

In a word …. Disappointing First the positives - the views are outstanding + our server Craig was very good - On the food front the carpaccio was fantastic. Maybe the best I have ever had. My wife also enjoyed the Brussel sprouts. And I thought the crab Berliner was solid On the other hand - the scallops themselves were well prepared however the rest of the dish was flat with little to no taste …. Sad to say a common theme - I generally never order ribs unless we are at a bbq place. Once again - I was proven right. The ribs were very disappointing. Very little taste and very mushy - the lobster sliders were bad - really bad. We had two orders (4 total) and everyone had the same thoughts - no taste and if I was generous they were prepared as a medium but probably closer to a well done. Don’t mean to be ugly -but some of the worst sliders I have ever had Living in California I am use to high prices however for below average taste …. Disappointing. Especially in a town with a ton of great restaurants PS Skip the Massican - tasting more like a Chardonnay

Margaret LaBrecque

Google

The food, views and service are exceptional! Usually the descriptions of plates in fancy $$$ restaurants sound better than they taste … this isn’t the case at Bellpine. One of our faves is the Albacore & Waygu beef tartare stuffed bone marrow. Sounds weird, but is delectable. Oysters, Uni & Caviar appetizer came together flawlessly fresh! See photos for more. I will admit that the $28 cocktail w gold leaf and a green mochi ice cream ball (to serve as ice?) was overly sweet and hid the gin. Cocktails can break the bank here so be forewarned :) It’s hard to get a reservation, but we found that the bar — where you can access the full menu — was nearly empty the Friday night we were there, which was highly surprising given the amazing view.

Samrawit Teke

Google

I’ve been to Bellpine a few times now, and it’s easily one of the BEST dining spots in Portland. The views alone are worth it, But the food? Unreal. Locally sourced, beautifully plated, and full of flavor. The service is always top-notch too. Staff are friendly, helpful, and really make you feel taken care of. Highly recommend for both special occasions and casual fine dining. Definitely one of Portland’s best. TAKE ALL MY MONEY, BELLPI 😀I’M YOURS.

Jonathan Perry (Yoni)

Google

Celebrating our 31st anniversary, we stayed local, and I had been looking for an excuse to stay at the new Ritz-Carlton in Portland. We had an amazing window table for sunset dinner and sunrise weekend brunch - kudos to the guest relations team of Tamar and Charlotte for the assit. All the food from the creative and gastronomic menu delights created by Chef Pedro and team. Excellent table service from Layla and Ruslan and Blanca, our hostess at breakfast was warm and welcoming. Loved the Chicken & Waffles King Tide used to be one of the only places I could find chicken and waffles - now it's solely Bellpine. The Duck Rillette was perfect. The locally sourced Columbia River lox was classic would have been. In my humble opinion, had they paired it with a chewy boiled or Montréal style bagel, it would have been perfect. The Pickled Red Onions, Capers, the Rocket (arugula) wasn't bitter in the tiniest way and gad a nice.simple.olive based dressing. The Foster's Banana's - we thought after our brunch main dishes we couldn't eat another bite. How wrong could we be? At dinner, the Brioche with butter seasoned with rosemary was fabulous.

Nicole

Google

We loved this meal and our server, Nicole, deserves a raise. She was super communicative, cheerful, had good recommendations, and was kind. ❤️Albacore and wagyu tartare ⭐⭐⭐⭐⭐ - would reorder this again - my main issue with this was the sauce was sort of weirdly dispersed throughout but I like how it wasn't overly saucy, the meat was able to shine through ❤️Crab Berliner ⭐⭐⭐⭐⭐ - surprisingly good - loved the sweat bread, the cinnamon was amazing - wasn't too sweet wasn't too salty. Salmon crudo ⭐⭐⭐⭐✨ - loved this but wish it had something substantial like maybe an avocado or some veggie to balance it if there is this little salmon? Brussel sprouts and miso ⭐⭐⭐ - just ok for me - a little too saucy - but the brussel sprouts were fresh, they weren't bitter Rosti potato⭐⭐⭐ - would reorder, little too salty and rich for me - my partner loved it - it was good, the potatoes were so crispy, I wouldn't consider this a rosti, it was more of a crunchy potato chunk less what I thought would be a pancake - the truffle was good Pork ribs⭐⭐⭐ - just ok - was super tender - the flavor didn't blow my mind - the slaw was good Bellpine sliders ⭐⭐ - wouldn't reorder - little too heavy - lobster was rubbery for me ❤️Wagyu and persimmon carpaccio ⭐⭐⭐⭐⭐ - the topping worked really well - light and delicate and melted --- dessert --- Forest ⭐⭐⭐⭐⭐ - favorite dessert i have had at a resturaunt - our server recommended this Corn ⭐⭐⭐ - wouldn't reorder this, specifically because I like the forest so much - it is slightly too savory for me, so this is truly a preference thing and potentially an expectation thing for me

Pat Seeker

Google

Our first visit to BellPine. We shared the New York steak which comes with three sides- a beet salad with arugula, a teriyaki carrot and pasta dish, and mozzarella mashed potatoes. We also shared their version of a Ceasar salad. Everything was tasty. Portions were perfect. Service was great.