Moonshot Tavern
Cocktail bar · Buckman
2725 SE Ankeny St, Portland, OR 97214
Highlights
Southern-inspired pub with house-made pasta, pot roast & cocktails
Southern-inspired pub with house-made pasta, pot roast & cocktails
"A Pacific Northwest–inspired Southern menu with enjoyable drinks and food; the Filet-o-Rockfish sandwich features a nicely cooked, well-seasoned piece of Oregon rockfish, and the Meowi Breeze cocktail—passionfruit, pink guava, elderflower, and lemonade—was a refreshing, fruity choice (available with gin or vodka)." - Eater Staff
"Chef Kevin Jones, an alumnus of Bar Casa Vale and Yonder, is happily doing too much at this Southeast Ankeny tavern: Instead of churning out standard bar fare, the chef makes his own pasta in-house, sources Oregon purple asparagus to pair with house-pickled rhubarb, and braises pot roast to pour over Ayers Creek grits. In the dining room, couples play Scrabble at the bar’s tables, placing tiles on the board between bites of red-to-the-center Oregon strawberries in spring-y green salads. The bar’s cocktails — nonalcoholic included — are worthy accompaniments." - Eater Staff
"Josh Love and Sean McGurn head up the bar at Moonshot Tavern, a Southern-style bar and restaurant in Southeast Ankeny. Settle into a wood booth in the light-filled dining room and sip on a Moonhattan with Rittenhouse rye and Cynar, or a Rowdy Mountain with Tanqueray Rangpur Lime Gin, lemon, plum and ginger syrup, aquafaba, and rhubarb bitters. While there, be sure to try the cornmeal hush puppies or barbecue prawns from executive chef Kevin Jones." - Rebecca Roland, Janey Wong, Eater Staff
"I recently had a seasonal salad at Moonshot Tavern where Pablo Munoz strawberries appear among poppyseed-vinaigrette–dressed greens with dollops of buttermilk ricotta and crunchy Oregon hazelnuts — it might be the most Oregon-y salad on the market right now." - Janey Wong
"A Southeast Ankeny cocktail bar that mixes Southern fare with housemade pastas, offering a cocktail-driven tavern experience in the neighborhood." - Eater Staff
