Single Cow Grass Fed Wagyu Beef Burger
Our artisan approach is showcased in our sourcing and application with the new Single Cow Wagyu Burger. From a true Wagyu bloodline cow with our partners at Sweet Grass Farm and Crowd Cow, we are offering a new burger dripping with Mt. Townsend Campfire Jack Cheese, grilled onions, kale, and secret sauce (option for bacon, of course!) with a side of our Hand Cut Beef Fat French Fries. Incredibly rare grass fed and grass finished wagyu gives way to unmatched marbeling and flavor.
Black Friday Happy Hour
Need a place to rest your feet after shopping downtown on Black Friday? We are extending happy hour in the bar from 2 p.m. – 11p.m. on Nov. 25 for weary shoppers that need to refuel with deliciously priced options starting at $6, including our Wagyu Steak Tartare, Fried Brussels Sprouts, House-made Charcuterie, Shikoku Oysters and more! Liquid relief starts at $5.
Holiday Cocktails + MocktailsTopping our list of holiday libations is a winter warmer for cozying up to our fire and a festive mocktail for celebrating!
Wine(d) Down The holidays call for festive celebration and that includes our new, non-alcoholic mocktail! Spiced non-alcoholic vignette, holiday spices including apple and cinnamon, cranberries and rosemary add a holiday touch!
Featuring brandy, allspice dram and clove, the Miller’s Toddy invokes the holidays while warming from head to toe!
Christmas + New Years
Chef Jason Wilson and his team are putting the finishing touches on holiday menus! Make your reservations for Christmas Eve, New Year’s Eve and New Year’s Day. We can also provide catering for your memorable, holiday gathering.
Guest Chef SeriesMake your reservations for Saturday, January 21. Vitaly Paley, chef-owner of Imperial and Paley’s Place in Portland, will be joining Chef Jason Wilson for a night!