Urban Farmer Portland
Steak house · Downtown ·
Steakhouse with NW fare, local ingredients, and creative cocktails
Steakhouse with NW fare, local ingredients, and creative cocktails
"In the open-format lobby of the ultra-luxe Nines hotel, Urban Farmer is often overshadowed by Departure upstairs, but this farm-centric restaurant holds its own. For each cut, the steakhouse provides a number of different styles; for instance, the restaurant offers two different Oregon rib-eyes — a grass-fed boneless from Carman Ranch and a bone-in, grain-finished from Painted Hills. Beyond the beef, the restaurant’s vegetable sides, like the wild mushrooms with port or charred carrots with tahini vinaigrette, deserve attention." - Ben Coleman
"In the open-format lobby of the ultra-luxe Nines hotel, Urban Farmer is often overshadowed by the top dog upstairs; still, this chic and farm-centric restaurant is lovely, and very serious about the livelihood of its livestock. For each cut, the steakhouse provides a number of different styles; for instance, the restaurant offers two different Oregon rib-eyes — a grass-fed boneless from Carman Ranch and a bone-in, grain-finished from Painted Hills. Beyond the beef, the restaurant’s vegetable sides, like the wild mushrooms with port or charred carrots with tahini vinaigrette, deserve attention." - Krista Garcia, Thom Hilton
"The Nines Hotel’s atrium steakhouse is putting together Thanksgiving packages that serve four, featuring sweet potato rolls, honey and thyme roasted turkey breast, cornbread and chestnut stuffing, smashed potatoes with creme fraiche, brown butter Brussels sprouts, and more. Wines by the bottle and add-ons such as spiced cauliflower steaks and cedar plank salmon are available. The Thanksgiving package costs $250 and is available for curbside pickup from 9 a.m. to noon on Thanksgiving Day. Orders are available on Tock." - Janey Wong
"Located within the Nines hotel downtown, I found their Thanksgiving pickup meal features honey-thyme roasted turkey breast, cornbread-mushroom stuffing, and saffron-pumpkin cheesecake among other courses and sides; for vegans they offer a supplement — a spiced cauliflower steak with marinated lentils and orange-harissa compote — though the dine-in menu doesn’t look as vegan-friendly, so I’d stick to takeout." - Brooke Jackson-Glidden
"Urban Farmer’s newsletter subscribers get a free birthday dessert each year, and this isn’t just a basic cookie giveaway: desserts range from pineapple caramel buttercream cake to lemon cream pie, as well as a seasonal selection of ice cream and sorbet. Those interested can sign up here."