Clarklewis Restaurant
American restaurant · Buckman ·
Locally sourced PNW dishes in an upscale, energetic setting
Locally sourced PNW dishes in an upscale, energetic setting
"An early Portland restaurant where Paredes started as a line cook and where Paredes and Pomeroy first met, marking the beginning of their longtime professional relationship in the city’s restaurant scene." - Dianne de Guzman
"Clarklewis is a restaurant that remains open and was part of the Ripe restaurant group founded by Naomi Pomeroy and Michael Hebb. The restaurant was one of the ventures that contributed to Pomeroy's early fame and impact on Portland's culinary scene." - Erin DeJesus
"Restaurateur Bruce Carey’s upscale farm-to-table spot is serving an extensive Thanksgiving menu with dishes including herb-roasted turkey, Chinook salmon with passionfruit beurre blanc, whipped potatoes, wild mushroom gratin, chestnut and sausage stuffing, maple-glazed yams with pecan streusel, potato gnocchi with kale and roasted cauliflower, and more. Vegetarian and vegan options are available. The dessert menu lists pumpkin tarts, cranberry cream cheese bars, apple butter pound cake with cider glaze, and more." - Thom Hilton, Janey Wong
"Restaurateur Bruce Carey’s upscale farm-to-table spot is serving an extensive Thanksgiving menu with dishes including herb-roasted turkey, Chinook salmon with passionfruit beurre blanc, whipped potatoes, wild mushroom gratin, chestnut and sausage stuffing, maple-glazed yams with pecan streusel, potato gnocchi with kale and roasted cauliflower, and more. Vegetarian and vegan options are available. The dessert menu lists pumpkin tarts, cranberry cream cheese bars, apple butter pound cake with cider glaze, and more." - Thom Hilton, Janey Wong
"If you’d like to dine at a restaurant for Thanksgiving, I’d recommend Clarklewis as probably your best bet: your mother-in-law can choose options like cider-braised winter brassicas and caramelized baby turnips with toasted almonds, while the rest of your family can order dishes such as wood-roasted Oregon Chinook, butter-and-herb-roasted turkey, and cornbread-chestnut stuffing; reservations appear to be booked up, so call the restaurant at (503) 235-2294 to be placed on the waitlist." - Brooke Jackson-Glidden