Experts' Choice Award Beast
13 expert reviews
“Menus are set in advance; they consist of five or six courses (though some of the courses are amuse-bouche size), beginning with soup and ending with dessert, and wine pairings. ”
– Where
Fodor's "There might be chicken and duck-liver mousse, wine- and truffle-braised beef, foie-gras bon bons, or steak tartare with quail-egg toast." Full review
Travel + Leisure "Pomeroy and her talented staff prepare exquisite meals using sustainable, farm-fresh ingredients: recent choices included lamb loin chop with nectarine salsa." Full review
Zagat "Diners sit an "elbow away" from each other at communal tables for pricey twice-nightly prix fixe platings of "phenomenal" French- and Pacific NW–inspired cuisine." Full review
Gayot13.0
"Dine at Beast to immerse yourself in chef Naomi Pomeroy's view of cuisine; thereâs a poster hanging in her kitchen saying "Praise the Lard"." Full review
Oregonian "Beast is gutsy, staking its reputation on a fixed-price French bistro menu boldly punctuated by meat." Full review
Rough Guide "Located near the Alberta District, a top showcase for all things beef, and anything from pork- trotters osso bucco to chicken-liver mousse and quail-egg toast."
Condé Nast Traveler "Bites of pâté, rillettes, and cured meat circle the plate: count on silky steak tartare, a delicate smear of chicken liver mousse on a cracker, and one insane foie gras "bon-bon."" Full review
Not For Tourists "They choose. You eat. Brilliant."
goop "This teensy restaurant in Concordia is so cozy that it feels more than a friend’s dining room than an award-winning restaurant—though there’s no question once your food arrives." Full review
Travel + Leisure "Like an eccentric dinner party in chef and co-owner Naomi Pomeroy’s exhibition kitchen, the dining area is comprised of twin communal tables, and there are two seatings per evening." Full review
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