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Beast

<p>This northeast Portland newcomer isn't so much a restaurant as a regularly occurring, eccentric dinner party in chef and co-owner Naomi Pomeroy's exhibition kitchen. Dining is at a pair of communal tables, and there are just two seatings per evening (plus brunch on Sundays). Meals are prix fixe, either five-course or six-course (wine pairings optional), and there's one nightly menu—no choices, no substitutions. Pomeroy and her talented staff prepare exquisite meals using sustainable, farm-fresh ingredients: recent choices included lamb loin chop with nectarine salsa, duck-fat roasted potatoes, and French green beans; and a rustic duck liver pâté with a tangy Seville orange marmalade. The to-die-for desserts might include a rhubarb-caramel upside-down cake with strawberry-tarragon ice cream.<p> <p><strong>Tip: </strong>Reservations are a near necessity, but walk-ins can grab a seat next door at Yakuza, a chic sake bar, while they wait for a table.</p>

AS FEATURED IN...

From Food & Wine , JUL 2010

Naomi Pomeroy of Portland, Oregon's Beast uses hers to fish vegetables out of pots...MORE>>

– Kelly Snowden What Chefs Know Best: Chefs &#38; Value Guide

From Food & Wine , SEP 2008

The newest project from Portland, Oregon's alt-restaurateur Naomi Pomeroy...MORE>>

– Jen Murphy Small Restaurants, Big Ideas

Last updated July 2010