Portland >Bars & Clubs > Beaker and Flask
727 SE Washington St, Portland, OR | Directions 9721445.518873 -122.657958
Neighborhoods: Southeast Uplift Neighborhood Program, Buckman
Gorgeous, cerebral cocktails (like the Flip Kelly with grapefruit oil and a whole duck egg) and the cuisine to match (like the cabbage-stuffed rabbit saddle), in a sleek inner SE space that's kind of hard to find.
Good, and will probably get even better – Been twice now and had good experiences both times. Tried two salads so far and neither has blown me away - the grilled salad was better, but a little lukewarm by the time I got it and it ended up seeming greasy as a result. Liked the cheese plate - a bit small for the money though. Had two different main courses so far- the gnudi was really good (rich) and the stuff fish I got was fantastic (can't remember exactly what type it was). I had a fantastic French wine that I have to go back for (and I'll write the info down so I can buy it!). Good service both times.
One word: Rude – If I Citysearch provided the option of rating less than one star, I would.
My boyfriend and I are lovers of food and vocal proponents of the Portland's rich culinary scene. I frequently meet people in my business travels and gush that Portland has some of the best food, and most interesting venues of anywhere I have traveled both in, and outside of this country.
One place I will be sure to exclude from my gushings about Portland's fantastic restaurant scene is Beaker and Flask. Want a finely crafted, pre-prohibition-inspired cocktail in a sophisticated yet laid-back atmosphere? Make your way to Teardrop Lounge or Clyde Common and skip B&F altogether.
Why? Horrendous customer service. Bizarre, really. It's a terrible shame when a (new!) establishment that seems to have potential is ruined by the likes of a ridiculous host. (This particular host happens to go by the name of Rick.) Said Host treated our eager group of three with the healthiest dose of condescension and disdain I've ever come face to face with. He refused to answer basic, politely asked questions and delivered curt responses and even a snippy lecture about the wait list (which was baffling as it was pouring rain outside, nobody standing waiting inside OR outside). A wait list? For the bar?
We shocked and appalled at the rudeness. It was truly surreal--one of those moments where you look at your dining partners and say "did that just happen?" I realize that everyone has a "bad" day sometimes but a bad day happens but the treatment ever flavored my view of B&F (a sentiment with my cohorts share strongly as well).
Our intent had been to get drinks and appetizers to try out their menu this first time. We nearly left before we were seated and the only reason we stayed was because I recognized one of the bartenders from another, favorite, establishment of ours (whom I chatted with for a moment and expressed the fact that their host was an unmitigated ass). Subsequently, the waitress came over, expressed that she was sorry we had such a poor experience and asked us if we'd like a drink. I would expect that the drinks or at LEAST one of them would have been comped, but alas, no.
Oh, on a less important side note: The layout is nice but a bit strange - three round standing tables in the middle of the restaurant (surrounded by the booths and the bar) at which you cannot order any food. Food, even appetizers, is only served in booths and at the bar. Um, ok. Strange, but ok.
Never again. A word to whomever is doing the hiring at B&F: Don't hire a twit for the first position in the house that your customers interact with. If it hadn't been pouring outside and we hadn't recognized another staff member from our experiences at a favorite establishment, we'd have left immediately. As it is, we'll just never visit again for fear of running into the lovely Rick.
Top craft bartenders convene at this buzzing Eastside bar. – Eastsiders belly up to the black and mint green bar at this cavernous watering hole for cocktails that utilize inventive ingredients and long-forgotten recipes. The hip, polished atmosphere attracts a young twenty- and thirty-something crowd with its inky black booths, floor-to-ceiling windows, downtown views and curvaceous bar. In the small, bullet-shaped dining room, hipsters and gourmands peruse a seasonally driven menu of standout dishes like the happy hour millas, a grilled romaine, salsa verde and smoked feta salad and braised pork belly served with a seasonal vegetable succotash.
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