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Portland Monthly

Slideshow

Slide Show: Beaker & Flask's Summer Menu

August 29, 2012

Oregon Albacore with baby octopus, padron peppers, and smoked tomatoes

Oregon Albacore is a major menu trend of the moment, and Walton does the local fish justice with a light sear paired with sweet smoked tomatoes, charred peppers, and tender octopus atop a fingerling potato salad ($19).

Watermelon salad with flowers, black olives, and feta & Mussles and clams with pork belly and corn relish

Walton tops his take on the summer watermelon salad with a fresh granita in place of dressing ($12). Beaker's spin on the classic bar shellfish dish features a spicy tomato broth and fresh corn (note: the pictured dish is roughly half the size of the ful

Smoked Beef Short Rib

The melt-in-your-mouth beef in this appetizer sits atop fresh green beans, grilled onions, and yogurt sprinkled with pistachios ($13).

Silken tofu with smoked cherries

The light smokiness of the cherries adds a savory element to the summer fruit. With guindilla peppers, a sweet poppy vinaigrette, and crunchy quinoa "crumble", the centerpiece of pressed silken tofu is refreshing and sophisticated.

Black tea fried chicken with mashed potatoes, pork gravy, and grilled corn.

Walton's Mississippi family gave him the idea for black tea-infused buttermilk batter, which adds a subtle earthy flavor to the expertly fried chicken. To go the extra mile, Walton sous vides the chicken before dropping it in the frier, making this dish

The Cricket Club and "Chocolate and Cheese"

No meal at Beaker & Flask would be complete without a cocktails, and this original sip from soon-to-depart bartender Brandon Wise (heading to Vitaly Paley's new Imperial next month) is a dream pairing: Pimm's, Rosé Port, Bonal, Amargo Bitters, and cucumb

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Since the departure of chef Ben Bettinger in March of 2012, Beaker & Flask's lauded kitchen has been in the capable hands of chef Anthony Walton. Inspired by finds from the farmers market and flavors from his Mississippi roots, Walton combines the hottest summer ingredients—Oregon Albacore, padron peppers, heirloom watermelon, and fresh cherries—with modern techniques for his crave-worthy summer menu. The result is a colorful collection of inventive dishes that cement Beaker & Flask's reputation for serving the most sophisticated "bar" food in town.
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