I've always enjoyed the cocktails at Park Kitchen in Portland, Oregon, so I were pumped to hear that chef/owner Scott Dolich and his team opened a new spot on NW Marshall last week.
It's not a shock these days for a restaurant to serve food with a decidedly local focus—and the food at The Bent Brick, courtesy of executive chef William Preisch, is excellent—but it's rare to see a bar that holds itself to a similar challenge. Though he's not flashy about it, and there's no bragging on the menu, bar manager Adam Robinson (who came to Portland after a stint at Momofuku Ssäm Bar in New York) has crafted his cocktail menu solely around local and domestic spirits. He hopes to have an all-Oregon bar soon. Sometimes sourcing local is simple enough—locally produced gins on Robinson's shelf include Aviation, 12 Bridges, Organic Nation, Smalls, Voyager, and others—but sourcing domestic rum is a little trickier. Many of the drinks are balanced with housemade vinegars and tart Oregon verjus rather than citrus from out of state. Here are our snapshots of what he's pouring. All cocktails are $8, non-alcoholic options $2 to $4.
The Bent Brick
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