Greg and Gabi will be taking part in an event called High Comfort, a showcase of comfort foods pushed out of their comfort zone and into an elevated and rarefied realm: where mac and cheese is scented with Oregon truffles, where a Reuben sandwich is made
with Dungeness crab and sturgeon caviar, and where a diner is never more than an arms length away from the next piece of Iberian ham or foie gras. Oregon’s premier wineries, and a few of their high-end European counterparts, provide the perfect compliment to the evening’s indulgences.
Great press and steady business means sometimes there’s a wait at Ox. So the least we can do is make sure it’s spent with a drink in hand and a taste of what’s to come. This Tuesday, August 14, Ox debuted its new addition, the Whey Bar. Nestled behind Ox, the Whey Bar was created to offer cozy atmosphere and cool libations to diners with a date for coveted tables next door.
Bar Manager Jamal Hassan will be mixing up favorites from the Ox cocktail list alongside new options such as a daily punch, barrel-aged Fernet on tap, and a small list of cocktails featuring whey. The Whey Bar will also have small bites on offer as a tasty preview of the main event at Ox. The Whey Bar’s bay doors, open to the summer sun, allow for ample seasonal seating.
Join us before your dinner, or simply stop in for a drink!
Dina Avila for Eater
Oregonian Majorly Impressed
We were delighted by our recent grade “A” review in The Oregonian, with critic Michael Russell calling Ox, “a major league dining experience.”
He said, ”Even amid a string of interesting, ambitious Portland restaurant openings, Ox stands out as much for its concept — an Odeon of fire-roasted meat where the stars are often the side dishes — as for the consistency with which it executes that goal.”
Russell also mentioned the need for a great waiting place for Ox. One more reason we’re proud to open Whey Bar. Come see for yourself!
