Downtown Portland Restaurant News & Press

"Just what the doctor ordered for a chilly winter night! This soul warming soup is courtesy of Chef Kyle Rourke of Kimpton’s Red Star Tavern in Portland, OR."

"Three Course Menu $35/person. First Sheldon’s Winter Greens or Kabocha Squash Puree. Second Roasted Winter Vegetables or Wood Fired Rotisserie Prime Rib. Third Ice Cream or Sorbet, or Pumpkin Cheesecake. 503 SW Adler Street, Portland, Oregon 97204."

"We followed that decadent start to our day with a trip to Hotel Monaco’s Red Star Tavern, located adjacent to the lobby, which offers a Sunday brunch menu well-worth putting in a weekend workout for."

"The Deal: Wrap-up while you eat up at Red Star Tavern this month. The restaurant’s annual Red Ribbon Wrap-up fundraiser takes place every weekend in December noon-3pm. Volunteers will wrap your holiday gifts while you dine and drink."

Check us out on Byron Beck's Have You Heard - we showcase some great drinks right inside the bar at Red Star with bartender extraordinaire Brandon!

"'Featuring clove-infused tequila, this cocktail reminds us of the holidays but with somewhat untraditional ingredients,' says Jessica Bray, bartender at the Red Star Tavern in Portland, Ore. 'It literally smells like Thanksgiving and Christmas. Using the Herradura Aejo was key because of the vanilla, bubble gum-type aroma it already has, and the clove was a perfect match for it. Using the cinnamon sugar and agave nectar sweetens it up just enough to take the edge off,' says Bray."

"Gluten-Free: Jake Mickelson, sous chef/pastry chef at Red Star Tavern & Roast House, Portland, Ore., says there have always been options on the pastry menu for gluten-intolerant guests, but he expects a clearer focus in 2012."

"In honor of Halloween, we’re summoning spirits. That’s right – our bartenders are using their mighty mixology powers to whip up cocktails inspired by the holiday and flavors of the season. Here are recipes to try at home. No cauldron required. Try the Jalisco Spice from Red Star Tavern in Portland."

"'With the weather getting colder, the thought of drinking cold beer at 8:30 in the morning just doesn't sound as appealing as it may have a couple months ago,' said Lemmy Cooper, general manager of Red Star Tavern and Roast House in Portland, Oregon. 'Drinking a Hot Toddy not only warms your body, but it keeps the vocal chords nice and loose for all the yelling you're about to do.'"

"Gluten-Free - this seems to be the hot button for everyone these days. And I'm thrilled for my GF friends that now have options, whereas they didn't even just a few years ago. Pastry Chef Jake Mickelson from the Red Star Tavern in Portland, OR says, 'Gluten-free isn't just a fad, it's turning into a way of life. A lot of shortbread cookies or gluten crusts can easily be switched to almond, rice and other non-wheat flours.'"

"Downtown's Red Star Tavern and Roast House has announced the promotion of Kyle Rourke to executive chef. According to a press release, Rourke, who has served as the chef de cuisine for the last year, 'will continue to build on his long-term relationship with Portland area farmers and purveyors and plans an expanded menu to satisfy the palates of meat-eaters and vegetarians alike.' Rourke will be introduced tonight at Red Star's 'Whiskey Wednesday' event, which will also be the debut of Red Star's signature Barrel Bourbon from 1792 Ridgemont Reserve."

"Kyle Rourke has been promoted from sous chef to executive chef of Red Star Tavern in Portland, Ore., where he has worked since 2007. Dishes at the restaurant include smoked Kobe brisket with baked corona beans, crispy onion and bourbon glaze; and Dungeness crab salad with melon, mint, scallion and creme fraiche."

"To announce the debut of their own Signature Single Barrel Bourbon from 1792 Ridgemont Reserve, Red Star is throwing a special whiskey Wednesday with a four course meal and bourbon cocktail pairings with new Executive Chef Kyle Rourke."

"Kyle Rourke, chef de cuisine at Red Star Tavern and Roast House, Portland, Ore., menus pork cracklings seasoned with jalapeno/lime salt and served with mustard aioli. 'There is nothing difficult about making cracklings,' Rourke says. 'Just stick to the process and don't stray: boil it, scrape it, dry it, fry it.'"

"Take advantage of the bounty of summer fruits that are in season right now with this simple & delicious recipe! Courtesy of Chef Kyle Rourke of Kimpton's Red Star Tavern in Portland, Oregon."

The Red Star team makes delicious cocktails...watch as we show you how to make the New Orleans classic - Sazerac!

"Remember drinking Mexican boilermakers - a shot of tequila dropped in a pint of beer - in college? OK fine, if you did that you probably don't remember it. Thankfully, Red Star Tavern in Portland, Oregon has a refined take on tequila beer. The Gringo cocktail mixes silver tequila, St. Germain, grapefruit juice and pale ale."

"Perfecting the Art of Marshmallow-Making: 'Texture is key when it comes to marshmallows. You need the syrup cooked to exactly the right temperature, so that when you blend it with the egg white, you don't have the marshmallow degrade by weeping liquid. To flavor marshmallows, infuse the syrup with your chosen flavor, or roll the marshmallow in flavored sugar.' - Jake Michelson, pastry chef at Red Star Tavern, Portland, Ore."

"Red Star is throwing back a few for 'Whiskey Wednesday.' Sample a selection of Glenmorangie Scotch accompanied by food pairings (Pork Terrine, pickled mustard seed, crostini and mini cheesecakes and Oregon berry compote) courtesy of Red Star Chef Kyle Rourke."

"Red Star Tavern has a great event they have created called Whiskey Wednesday where they bring in an expert in the field and offer tastings paired with delicious food exclusively created for the event by the chef."

Refreshing and delicious - watch Brandon demonstrate how to make a Mojito!

"With ice cream such an integral, traditional part of summer, leaving it out of the equation entirely is foolish. 'One dessert I love for summer is called a Fool, ' said Jake Mickelson, pastry chef at the Red Star Tavern & Roast House in Portland, Oregon. 'It's similar to an ice-box cake and was originally called a Fool because people were fooled into thinking they were eating ice cream when they really weren't.'"

It's bartending with the best at Red Star - watch our demonstration of how to make a Manhattan!

"Here's something 'new' just for summer: Beer Cocktails at Red Star. Combining spirits with locally-spun Portland micro-brews, Red Star's beer cocktails include the 'NW Hop-Jito' pairing Bacardi spiced rum with Ninkasi Total Domination IPA; the 'Gringo' with 100-percent agave silver tequila and Double Mountain Vaporizer Pale Ale; and the 'Rose City' which combines Aviation gin with Oakshire Amber Ale."

"It's a billion and one degrees outside. Does that call for a frosty beer? Or a cold glass of juice? Maybe a shot of tequila? How about all three? Red Star Tavern in Portland, Oregon is now serving The Gringo, a beer-based cocktail that will make you forget all about the heat."

"A lovely filling dish that features seared tofu and lots of fresh veggies - this dish is great to serve during the summer after a visit to the local farmer's market!"

It's easier than you think! Let us show you how to make a Red Star Cosmopolitan!

"Kyle Rourke, chef de cuisine at Red Star Tavern & Roast House in Portland, Ore., menus tagliatelle with braised veal, oyster mushrooms, confit quail egg and dry Jack cheese, and cooks the neck sous vide rather than using a traditional oven braise."

"Aficionados can book the Portland On Tap package and score pint glasses, a bottle of Oregon craft, a tasting notebook and two free beer flights at the nearby Red Star Tavern & Roast House."

"The downtown tavern is offering free parking if you eat dinner at Red Star before the game. They even have a Lumberjack Special—a filet topped with a sunny-side up egg served with whipped potatoes and dessert for just $40."