BEAST is a James Beard award-winning, produce-driven fine dining restaurant. Every two weeks, we change our six-course prix fixe menu to best reflect which ingredients are in season.
5425 NORTHEAST 30th AVENUE, PORTLAND, OREGON 97211
Six Course Dinner
Two dinner seatings nightly Wednesday–Saturday: 6:00 & 8:45 pm
And one dinner seating Sunday: 7:00 pm
Please allow 2 hours and 30 minutes for your dinner.
THREE Course Brunch
Three brunch seatings Sundays: 10:00am, 11:30am or 1:00pm
Please allow 1 hour and 15 minutes for your brunch.
PRICE
$125 six course dinner / $50 wine pairings
$40 three course brunch / $20 wine pairings
Glass pour and bottle list available at the restaurant.
All of our prices are inclusive of service. We are a gratuity-free restaurant.
TUESDAYS AT BEAST
Coming soon: Four courses for $80.
Stay tuned for official announcement and more info.
CANCELLATION
A credit card is required to hold your reservation. Beast will charge a dinner cancellation fee of $85 per guest ($30 per person brunch) in the event of a no-show or cancellation within 24 hours of your reservation.
For parties of six guests or more, we require 48 hours notice of cancellation to avoid the above fees being charged.
For cancellations where proper notice is given, there will of course be no charge.
DIETARY RESTRICTIONS
Depending on the menu, we are able to accommodate allergies, but require at least 24 hours notice. We cannot accommodate dietary preferences at this time. Please reach directly out to us at the restaurant to check in: beast@beastpdx.com .
We are unable to accommodate a vegan, garlic, or onion free menu, or a menu completely free of butter or sugar.
LARGE RESERVATIONS
We take online reservations for groups 8 or fewer. For parties of 9 or more, please email your inquiry to beast@beastpdx.com
Full buyouts of the restaurant are available for private parties. To check availability, contact us at the above email.
Menu for September 12 – 23, 2018
CHERRY WOOD SMOKED SABLEFISH
MUSHROOM CONSOMMÉ, CHANTERELLES
SCALLION, CARAWAY BROWN BUTTER
Daniel Ramos ‘Viento Zephyros’ Blanco
Sierra de Gredos, Castilla y Leon, Spain 2014
WHOLE WHEAT PAPPARDELLE
BLISTERED PADRÓNS, CORN, BURRATA
BASIL PISTOU, SICILIAN OLIVE OIL
Domaine Philippe Tessier Cheverny Rouge
Loire Valley, France 2016
JUNIPER SCENTED DUCK LEG CONFIT
ZA’ATAR ROASTED GRAPES, WILTED SPIGARELLO
MUSTARD SEED DEMI-GLACE
Château La Fleur Garderose St. Emilion Grand Cru
Bordeaux, France 2014
CHERRY TOMATO & DUNGENESS CRAB
GEM LETTUCES, BAGUETTE CRISP
BACON FAT AÏOLI
Statera Chardonnay ‘Corral Creek Vineyard’
Chehalem Mountains, Willamette Valley, Oregon 2016
MEKKERSTEE OÜD GOAT’S GOUDA
GREEN TOMATO CHUTNEY, ALEPPO CHILI BISCUIT
TARRAGON & SWEET PEPPER SALAD
Ovum Muscat ‘Suspension’ Eola Springs Vineyard
Eola-Amity, Willamette Valley, Oregon 2016
NECTARINE-ALMOND MARJOLAINE
MELON-VERJUS SORBET, ROASTED DATE YOGURT
MARCONA TORRONE
Domaine Labranche Laffont Moelleux
Pacherenc du Vic-Bilh, France 2016
CLICK HERE TO VIEW OUR BRUNCH MENU
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GIFT CARDS & COOKBOOKS
Purchase gift cards and signed copies of Taste & Technique from our shop.
FEATURED PRESS
Check out some recent press about Naomi and Beast.
PRESS INQUIRIES
Please direct media inquiries to Broussard Communications.
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OUR COCKTAIL BAR: EXPATRIATE
Across the street from Beast at 5424 NE 30th Avenue in Portland, Oregon. expatriatepdx.com.
OUR FLOWER STUDIO & PLANT SHOP: COLIBRI
Located at 1454 NE Prescott Street in Portland, Oregon. colibripdx.com.
UPCOMING EVENTS
Monday, September 24th, 2018:
10x10 CHEF SERIES | LUDO LEFEBVRE AT BEAST
Tuesday, October 23rd, 2018
NAOMI AT 13TH ANNUAL STARCHEF'S INTERNATIONAL CHEF'S CONGRESS IN NYC
