Accolades

  • Rising Star of the Year
    The Oregonian
  • Restaurant of the Year
    Eater Portland
  • Winner
    Wild About Game
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

Where I Eat

Behind the Scenes

Chef Aaron Barnett reviews  at post.venue.name
"Bay Shrimp Salad, coraline chicory, celtuce, rye croutons, caper ranch, soft egg.... More Patio Food!"
instagram icon
Chef Aaron Barnett reviews  at post.venue.name
"Amberjack crudo, baby leek, fermented green garlic, dill, green strawberry & lovage. Pretty day food!"
instagram icon
Chef Aaron Barnett reviews  at post.venue.name
"Making it's triumphant return on this raw spring evening...the Pied de Cochon. Boom. Glory. Stuffed with roasted sweetbreads, morels, chicken mousseline & Madeira jus"
instagram icon
Chef Aaron Barnett reviews  at post.venue.name
"Seared foie, buttermilk biscuit, roasted and raw stone fruits, blueberries, and tobacco infused apple brandy barrel aged maple syrup!"
instagram icon

From My Menu

Chef Gregory Denton reviews Madeleines at Restaurant St Jack
$$ | Breakfast/Brunch, | French/Belgian
Northwest
1 Review
"Pastry Chef Alissa Rozos has perfected this French pâtisserie classic—petite, warm, and tender. Baked to order. Enough said."
Chef Jason French reviews Lamb kidneys at Restaurant St Jack
$$ | Breakfast/Brunch, | French/Belgian
Northwest
2 Reviews
"Order anything on this menu of French fare, but a recent fave was a dish of lamb kidneys, whole-grain mustard, mushrooms, and pommes purée. God, where was the Chablis?!"
Chef Vitaly Paley reviews Boudin noir at Restaurant St Jack
$$ | Breakfast/Brunch, | French/Belgian
Northwest
1 Review
"Boudin noir is the soul food of France. I am not a Francophile, but I am a Francoholic! St. Jack’s boudin noir is perfectly authentic—if I had a French grandmother, she would have served me this."
Chef Naomi Pomeroy reviews Chicken liver mousse at Restaurant St Jack
$$ | Breakfast/Brunch, | French/Belgian
Northwest
1 Review
"OMG! I first had this dish in summer of 2011, and the next day I brought my sous chef back in with me to have it a second night in a row, because it was so amazing that I had to try and analyze it to improve our own at Beast! Hey, imitation is the best form of flattery, right? I ended up getting engaged to the bar manager there, so the chicken liver mousse will always have an extra special place in my heart!"
Chef Sarah Pliner reviews Oxtail bourguignon at Restaurant St Jack
$$ | Breakfast/Brunch, | French/Belgian
Northwest
1 Review
"Classic, comforting, perfectly braised oxtail. It made me appreciate button mushrooms and braised carrots again."