Bellpine, the name of The Ritz-Carlton Portland's new restaurant, is a type of soil found in the Willamette Valley. Photo: Meira Gebel/Axios
The Ritz-Carlton Portland opened its 20th-floor restaurant, Bellpine, last week — the first culinary offering from the ultra-luxe hotel.
What's happening: Helmed by Michelin star executive chef Pedro Almeida and Portland-based chef Lauro Romero, of Clandestino and formerly República, the restaurant's menu focuses on Pacific Northwest cuisine with revolving seasonal ingredients sourced locally.
The latest: Axios Portland toured Bellpine for a look at its accommodations, amenities, and food and drink offerings. It also offers spectacular views of the city — and on clear days, Mount Hood.
Zoom in: Unsurprisingly, Bellpine's menu features Oregon seaside staples crab, salmon and shrimp and entrees including wagyu tri tip accompanied by beets, and puffed potatoes in a chocolate jus.
- The wine list leans heavily on vintages produced in the Willamette Valley and spirits from the "region's master distillers."
- Inspired by the Oregon coast, the design is sleek, minimalist and features deep splashes of chambray, sandy beige and chrome accents with floor-to-ceiling windows.
What's next: Reservations are available for lunch and dinner, but the restaurant is currently booking about three weeks out.
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