OX Restaurant
Argentinian restaurant · Eliot ·
Wood-fired Argentinean fare, from grilled meats to specialty chowder
Wood-fired Argentinean fare, from grilled meats to specialty chowder
"At Ox, Greg and Gabi Denton serve “Argentinian-inspired Portland food” where meat takes center stage but seafood and vegetable dishes are equally thoughtful—examples include sautéed mushrooms and Swiss chard with a soy-marinated egg yolk recommended alongside grilled skin-on, bone-in halibut, and a roasted beet salad with Persian cucumber, miso lemon dressing, shiso leaf, and tempura crispies. The restaurant is warm and cozy with a visible wood-fired oven, and occasional guest-chef dinners at neighboring Atelier add to the draw." - Hannah Wallace
"Gabrielle Quiñónez Denton and Greg Denton’s James Beard Award-winning Argentinian American steakhouse is now a staple of Northeast Martin Luther King Jr. Boulevard. In this cozy, brick-walled dining room, appetizers like smoked beef tongue carpaccio with crispy sweetbreads lead into 42-ounce bone-in rib-eyes and grass-fed filet mignon off the grill, accompanied by spinach and ricotta dumplings or maple-glazed heirloom carrots. Start with a bourbon-and-beet syrup Ox Blood cocktail; finish with chocolate olive oil cake served with rum mascarpone mousse." - Ben Coleman
"A steakhouse where Alan enjoys skirt steak and red wine at the bar." - Thom Hilton
"It’s perhaps a little odd that the most famous dish from this Northeast Portland Latin American steakhouse is neither Latin American nor a steak, but the clam chowder with a smoked, jalapeño-dotted marrow bone at Ox remains not only a bucket list order at the restaurant, but in the city. Now that Portland’s bone marrow luge fever and Paley’s Place escargot with marrow bones are things of the past, Ox is one of the last bastions of bone marrow love in town, and the restaurant’s chowder remains shockingly delicate considering the sum of its parts." - Ben Coleman, Eater Staff
"Portland doesn’t have any true Argentine steakhouses, though Ox on MLK Blvd. comes close thanks to their emphasis on wood-fired grilling. What makes the cozy restaurant, outfitted with a traditional parilla, uniquely Portland is that you can compose a brilliant meal without a single slab of beef ever hitting the table. There’s flash-fried cauliflower with peanut-árbol chile crunch, sautéed garlic prawns, and a signature clam chowder with smoked marrow bone. But if you’re here for the meat, order the asado for two, a classic that comes with short ribs, chorizo, morcilla, skirt steak, and sweetbreads—it’s an experience that’s a little more Buenos Aires in nature. photo credit: Ox RESERVE A TABLE" - Krista Garcia
