Start with cauliflower soup, grilled razor clams or beef tartare at Clarklewis, then move on to entrees that can include wild sturgeon, seared scallops, and hearth-roasted pork shoulder.
From the restaurant's website:
"Since 2003, Clarklewis has been the standard-bearer for the farm-to-table food movement in Portland. The philosophy has been rigorously maintained by Bruce Carey and Chef Dolan Lane since they took over the operation in 2007. We create delicious hand-crafted Northwest cuisine with Italian and French influences, and proudly support local, organic farms."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
"Clarklewis feels utterly unlike any other place in town."
— The Oregonian
Start with cauliflower soup, grilled razor clams or beef tartare at Clarklewis, then move on to entrees that can include wild sturgeon, seared scallops, and hearth-roasted pork shoulder.
From the restaurant's website:
"Since 2003, Clarklewis has been the standard-bearer for the farm-to-table food movement in Portland. The philosophy has been rigorously maintained by Bruce Carey and Chef Dolan Lane since they took over the operation in 2007. We create delicious hand-crafted Northwest cuisine with Italian and French influences, and proudly support local, organic farms."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
"Clarklewis feels utterly unlike any other place in town."
— The Oregonian