Erizo is an American restaurant in Portland, Oregon serving a multi-course tasting menu three nights a week prepared over live fire.
We focus on sustainably sourced seafood from the Pacific Coast including by-catch and invasive species. Our Chefs have their commercial fishing license, allowing them to reach even further into the trough of ingredients that the coast has to offer. Much of our menu is gathered by our chefs, or purchased directly from fisherman.
We choose to serve our ingredients simply. relying on an extensive larder of fermented and preserved ingredients made in house to build complexity and spark ideas.
The transformation is complete at SE Division's former Matchbox Lounge space: Olympic Provisions/Clyde Common mastermind Nate Tilden and longtime Clyde GM Nick Gusikoffdebuted their British-pub-meets-Restaurant-Row watering hole, the Richmond Bar, located a stone's throw from Pok Pok and Ava Gene's. The space combines some familiar PDX-bar aesthetics (hand-worked steel and leather bar stools, wood tabletops) with tufted booths, white tile, and an eye-popping wallpaper sourced from the UK's Select Wallpaper.
Free House prides itself as one of the friendliest neighborhood bars in Portland Ore. We serve delicious comfort food, excellent cocktails, craft beer and cider on tap, wine, and a thoughtfully curated selection of bottles and cans. The atmosphere is cosy, warm and welcoming both inside and out on our private, heated patio. A great place to meet old friends and make new ones!
Opened in 2007, Clyde Common is a diversely influenced European-style restaurant paired with an award-winning bar program in the heart of bustling downtown Portland, OR.
The team behind the restaurant and bar playfully categorize their menu as domestic and foreign cooking, taking notes from European and American traditions, and creating menus focused on pristine ingredients grown and foraged in the Pacific Northwest.
pepe le moko
Pepe le Moko is a 36-seat basement bar, nestled up beneath the bustling hub of Clyde Common. In the center of a 16-foot zinc bar, a bartender stands in spotlight, encircled by dimly lit banquette and booth seating. The ship-like, coved ceiling helps create an easy intimacy — a bit of smooth polish in contrast to the original distressed concrete walls. We play Ellington, Basie and Lester Young — their full, round sounds roll along the coves in a musical embrace that makes the space feel whole. Risqué vintage polaroids hang on the rough wall to remind you why you are drinking in the first place.
Salumist Elias Cairo, grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Elias later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat and found inspiration in the markets and mountain towns of the old world.
Back in beautiful Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America.
The result is Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009, deeply rooted in the past.