Beast requires a deposit to secure reservations for our six-course tasting menu experience. We accept cancellations or changes to guest count up to 24 hours in advance for parties of five or less. If your guest count is six or more, we require 48-hour notice.
If your reservation is missed or a decrease in guest count occurs outside of the cancellation window, it is our policy to retain the $40 deposit for dinner.
Tuesday dinner & Sunday brunch does not require a deposit. Walk-Ins are welcome!
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: email@example.com .
We are unable to accommodate a vegan, garlic, or onion free menu, or a menu completely free of butter or sugar.
We take online reservations for groups 8 or fewer. For parties of 9 or more, please email your inquiry to firstname.lastname@example.org
Full buyouts of the restaurant are available for private parties. To check availability, contact us at the above email.
valentine’s day at beast.
Join us for a romantic five-course dinner with reserve wine pairings. Two seating times are available, 6 & 8:45 pm, join is early or stay late! Make reservations here.
ahi tuna crudo
marinated hearts of palm
avocado, blood orange, silcilian olive oil
foie gras-citrus emulsion, miso brown butter, bread crumb
dry aged wagyu beef
Maine lobster & kale gratin, spiced potato gaufrette
apple, kohlrabi & gem lettuce salad
smoked sauvignon blanc vinaigrette
pickled pearl onion
dark chocolate marscapone pavé
sour cherry buttermilk sorbet, pistachio-biscotti crumb
TRAVEL TO TUSCANY WITH NAOMI FOR HANDS-ON COOKING CLASSES IN JULY 2019.
For the the third year in a row, she invites you to a private villa to hone your cooking skills! Learn more about Tuscany here.
PORTLAND COOKING CLASSES & DINNER WITH CHEF NAOMI.
Join us in the Beast kitchen for cooking classes with Naomi, plus wine and dinner. Click the date below to grab your spot. Space is limited!
Handmade Pasta, Dungeness Crab, and Meyer Lemon
Chicory & Winter Root Salad
Crispy Brussels Sprouts
Olive Oil Cake with Candied Fennel & Walnut Ice Cream
Duck Breast with Citrus Infused Demi-Glace
Cabbage with Pickled Mustard Seeds
Buttery Whipped Potatoes
Cognac Poached Pears
Brown Butter, Celery Root, and Hazelnut Agnolotti Pasta
Endive & Blue Cheese Spring Herb Salad
Roasted Beets with Tangy Mint Sauce
Chocolate Mousse, Oat & Cacao Nib Crunch
Smoked Salmon Mi-Cuit
Cracked Olive Sauce Verte
New Potato & Porcini Salad
Brown-Butter Spice Cake