As we roll into our fourth summer, Chef Chris and his team is ready for the patio boom we will encounter. Availability of seasonal ingredients leads to changes represented on the plates and the items we serve. We now move towards fresher, vibrant looks; lighter, brighter tastes; and crisper, focused flavors - all to suit summer!
Such items currently are ...
Calamari & Shrimp with bean noodles, fresh greens and ponzu vinaigrette
Ahi Tartare with cara cara orange segments and papadum chips
Ancient Grain Kamut Salad with lemon vinaigrette
Dates, Oyster Mushrooms, cipollini, arugula and goat cheese cream
Broiled Skate with Isreali couscous, capers and navel orange slaw

The eternal favorites and core items hardly change, they remain as standard bearers as their strong suits are unmistakably entrenched in the daily fare. And, for us they happen to be ...
Hand-cut Tagliatelle & Braised Pork
Relish Cheeseburger
Boston Bibb Salad
House French Fries & malt-horseradish aioli
NW Salmon and seasonal garnitures

More exciting fare to follow as in Portland we celebrate summer bounty in the latter half of it ...

The New Year is well under way and we're to the end of month One. Winter on the West Coast has brought us more sunshine than ever expected, so far, while the lack of rain is quite unreal for Portland. That said, let's take in Vitamin D and hope for rain, as it is the lifeblood of the NW.

Moving on to food & drink related things. As the Seasons move along, and it warms, the market availability changes and this directly reflects on our menu ... great dishes comprising of Brussels Sprouts, Root Vegetables, Brassicas and such go away, leading the way in for late Winter and early Spring goodies! The best thing about this is, that it keeps the creativite mind of the Chef cranking. He must figure how to tantalize one's palate with alternatives to some wonderful, hearty and popular items, viz., pot roast, cassoulet, winter salad. Gladly, that's his expertise and we simply get to savor the labor of his love for food!

Looking forward to many tasty renditions of the next seasonal shift, and to Spring!

Its cutting it pretty close, but the holidays are just around the corner ... Have you reserved the space for your office or family holiday party yet? Why not make this year’s event a night to remember? Host it at the Relish!

Whether you have a few co-workers, a small gathering or large, our exceptional menus and extensive selection of drinks from the bar are guaranteed to please everyone.

Just let us know what kind of party you’re envisioning, and we’ll make it happen. How about appetizers and 2 hours of open bar? Party platters of your favorite dishes? A customized craft beer dinner with expert pairing advice? We’ll tailor the evening just for you.

Check out our dinner menu on our web site, as well as our private dining menus, and then give us a call at 503 208-3442. Tell us about your group, how many people you’re expecting, and your budget. We’ll work with you to create the ideal holiday party. Conveniently located on SE Milwaukie at Claybourne, 2 blocks N of Bybee in the Moreland/Sellwood neighborhood. But don’t delay! Book now because spaces will fill up fast!

"The Mother of All Grains"

Quinoa, the quintessential grain of the Andeans dubbed as above by the Incas, is here to stay. Thanks to Peruvians' business sense - a boon for us all!

As we roll out of Summer, Chef Valoff has dialed in several exciting updates to the emnu ... quinoa, watercress, avocado & mint-yogurt; chicken, wild chanterelles in porcini brodo, & kamut (yet another ancient grain); penne, ricotta, chanterelles, rainbow chard pesto; roasted & raw root vegetable salad ... all simply delicious!

All in all, like it or not, we're ready for Fall! Are you?

Once the sun's out, as it is now, here in Portland, it brings a serenely new style in dining out, the outdoors. There are also fewer barriers in this warm atmosphere that are of note, and must be touted, especially the fun of drinking while grazing through the evening is probably the best one.

Now, I know that some people frown upon the notion of drinking the dinner with food as the complement, that's their rule! I'm in favor of enjoying this in the company of friends ... start the evening with a cocktail [or two] & sides of snacky items; then who knows, it may just follow with a glass of wine & some shared plates, [or just a juicy burger]; and this might even lead to more wine being sipped alongside a dessert passed around, or a pint of good brew to round it all off!

Now that's just me ... reflecting on my take on enjoying this weather in good company, imbibing while noshing on food. This nourishes mind, body, and soul. Simply put, an evening of more ... just the way I like it!

When Relish opened in Westmoreland-Sellwood three months ago, Chef Valoff teased us with smatterings of winter's bounty [including brussels sprouts, root vegetable hash ...]; and now with spring here, his offerings have penne in a pecorino [cacio di roma] sauce with cremini, asparagus, radicchio & kale to start.

Also of note are three updates to the greens and the house kalamata sausage stuffed pork loin with butter bean, cauliflower, pickled kumquat-pepper salad. To everyone's delight, the house cut tagliatelle with white wine braised pork shoulder still rules, while the bavette steak and the burger haven't missed a beat!

As the weather continues to heat up, so does the outdoor spots - the cozy porch and the deck are gaining popularity with the local drinking and eating crowd.

Finally looking forward to May, following Mother's Day, a Premiere Grand Wine tasting is in the works for Sunday the 19th - hold that date ...

Relish Gastropub on Thrillist!

Thank you Thrillist for the great feature on Relish Gastropub... and all those wonderful pictures you took! Read the Thrillist post. We were extremely busy trying to get our doors open and didn’t really take many “before & after” photos. We definitely like the “after” shots in the post. You make Relish Gastropub look warm and inviting, and of course we appreciate the kind words, too. Thank you, Andy Kryza. We’ll even forgive starting off the article with “Ugh” ;-)

Reading about us in the feature, witnessing the neighborhood support and having old friends come in to say, “Hi!” definitely feels like we’re off to a great start!

Image courtesy of Thrillist
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