With a fresh menu of American seafood classics, the nautical-inspired restaurant unveils Portland’s best views and two patios, just in time for summer.
PORTLAND, Ore. (April 25, 2018) – Seafood in the Pacific Northwest is something to celebrate, and that’s exactly what the menu at King Tide Fish & Shell does. Opening tomorrow on the banks of the Willamette River, behind Kimpton RiverPlace Hotel, the restaurant’s polished look is the perfect backdrop to the elevated approach of American seafood classics – with a sizeable bar program to match.
Executive Chef Lauro Romero creates a menu of playful, yet familiar dishes that relive summers spent on the shore. Oregon rockfish is battered, fried and served alongside cabbage, apple and fennel slaw; rich lobster meat is tucked in a squid ink brioche bun, creating a striking take on a lobster roll; and mussels from Taylor Shellfish Farms are embellished with guanciale, smoked pork dashi and bonito flakes. The raw bar section of the menu features four rotating oyster varieties alongside poke, ceviche and crudo. Entrees include select meat and vegetarian options, but fresh fish is the star, with simply grilled and ‘a la plancha’ preparations, beautiful whole fish with seasonal accompaniments, and more casual plates in the form of fish tacos, salads and sandwiches at lunch.
“Since I was born in Mexico and worked in French and Japanese kitchens as a young chef, I’ve been inspired by a lot of global flavors,” said Romero. “So I wanted to find a way to bring those flavors and seasonal ingredients to everything I love about traditional American seafood, while keeping it light and delicate.”
A 16-seat soapstone bar top anchors King Tide’s newly expanded bar area, which has seating for an additional 50 people, fireside couches and its own patio. Leading the bar program, industry veteran Elizabeth Powell developed a bright and fresh cocktail lineup to complement Chef Lauro’s menu. Her seafood-friendly creations include spirits from light to dark, like the War of the Roses (Pimms no. 1, gin, lime, Peychaud’s bitters, mint) and Second Tally (Makers Mark, pineapple rum, cynar, dry curacao, pineapple ice). The wine list currently offers 80 bottles and 18 selections by the glass, with a good showing of rosé and bubbles, and emphasizes old-world-style wines from local producers. For those dishes that call for a cold, refreshing beer, 10 draft pours – from Upright Brewing, Pfriem Family Brewers, Widmer Bros. and more – are available.
The 60-seat dining room, which opens up to another 40 seats on the patio, has an understated sophistication with oak flooring, plaid upholstery and nautical finishes – all of which recall the charm of a Pacific Northwest fishing lodge. The colors are subdued and natural, in order to focus on details like porthole-inspired doors, textured woodwork and telescope-like lamp stands. Floor-to-ceiling windows throughout welcome in natural light and show off the neighboring marina and waterway. This signature view is also on display from a new private dining room for up to 22 people, which is nestled between the bar and restaurant.
King Tide Fish & Shell is open seven days a week with breakfast service from 7 a.m. to 10:30 a.m., lunch between 11:30 a.m. and 2 p.m., and dinner from 5:30 p.m. to 10 p.m. The bar will be open from 11:30 a.m. – 11 p.m., daily. Weekend brunch runs 8 a.m. from 2 p.m. and a happy hour will launch in the weeks to follow. Also coming later this spring is the return of the beloved taco pop-up, located along the riverfront walkway. The 10-seat counter will serve up street tacos and batched tequila cocktails throughout the summer, as well as a few new seafood items. Visit www.kingtidefishandshell.com for more details, and follow along on Facebook (King Tide PDX) and Instagram (@kingtidepdx and @kingtidepopup) for the latest news. Xenia Hotels and Resorts, a real estate investment trust that invests primarily in premium full service and lifestyle hotels, owns King Tide Fish & Shell and Kimpton RiverPlace Hotel.