With Harvester Brewing, James Neumeister raised the bar for American gluten-free beers. Now, with a new pub menu, he’s trying to do the same for beer-friendly food. In the kitchen, chef Neil Davidson—a former line cook at Thomas Keller’s lauded Ad Hoc—makes use of just a few hot plates, a sandwich press, and a convection oven to bring a white-tablecloth pedigree to Portland’s first gluten-free gastropub, matching Harvester’s small-batch ales with elegant, flavorful fare.
Order: Housemade sourdough corn bread plate, featuring thick toasted slices of nutty bread alongside ale-braised greens, earthy olive tapenade, and warm honey butter. Pair: Brewed with deeply roasted McMinnville chestnuts, the porter-style Dark Ale offers a noseful of chocolate and espresso.
Order: Seasonal vegetable plates, like a recent creamy Dungeness crab salad with crisp fennel and ripe persimmon, provide colorful counterpoints to the menu’s comfort fare. Pair: Any of Harvester’s bright, limited-run seasonal releases, like the cider-spiked Sour Oak Apple Ale, fruity Marionberry Pale Ale, or an IPA infused with fragrant Mosaic hops.
Order: The well-seasoned grass-fed-beef burger, loaded with Beecher’s cheddar, caramelized onions, whole-grain beer mustard, and tomato marmalade, sits on a made-in-Portland gluten-free bun. Pair: The 90-IBU IPA 2 gets its hop-heavy strength from Crystal and Newport hops, balanced by nutty buckwheat and chestnuts.
2030 SE Seventh Ave
Order: Making the most of Keller’s Cup4Cup gluten-free baking blend, Davidson showers his flatbread-style pizza with toppings like Olympic Provisions bacon, Rogue Creamery Oregon Blue, arugula pesto, and Queso Oaxaca from Albany’s Don Froylan Queseria. Pair: The buckwheat-based IPA 3 showcases fruit-forward Santiam hops; it’s also the first Harvester brew available on tap around Portland.
Order: End your meal with baked-to-order chocolate chip cookies even a wheat eater could love, with a side of vegan coconut-milk pudding for dunkin’. Pair: An unusual Vanilla Cream Coffee Pale Ale, made with Equal Exchange Peruvian coffee and vanilla beans, taps milk sugar for creamy, complex sweetness.