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Portland Monthly

Slideshow

Slide Show: Bent Brick's New Direction

March 11, 2013

Image: Allison Jones

Scott Dolich's hamburger dog arrives with cheese, "bent sauce", house-made relish, a mound of crispy chips, and additional offerings from the "condiment caddy." Other house sausages include spicy lamb with smashed chickpeas, seafood sausage with choucrou

Image: Allison Jones

Bent Brick's house-made Condiment Caddy includes interpretations of classic sauces, toppings, and dips, like seedy mustard, tomato ketchup, two kinds of hot sauce, Old Bay mayo, sauerkraut, ranch, pickle relish, and hot sauce mayo.

Image: Allison Jones

Duck fat-fried jojos can be found in the "sides" section of the dinner menu (along with hazelnut baked beans, charred brussels sprouts, drunken radicchio, and creamed kale) and on the daily Happy Hour menu, which also features affordable snacks like $1 s

Image: Allison Jones

Seasonal salads include a smoky marinated beet salad with raw and roasted golden beets, walnuts, hard aged cheese, and charred radicchio. Other salads include oyster mushroom salad with celery and crispy wild rice and Fernet cured salmon with bitter herb

Image: Allison Jones

More salad and soup: nostaliga-inducing Dungeness crab and salt cod salad with oyster root and Old Bay mayo, and a bright pink beet borscht.

Image: Allison Jones

Among the "roasts and cuts" meat options: crispy-skinned poached chicken breast with tarragon mustard, roast pork and belly with green apple and fennel relish, grilled flat iron steak with smoked hay butter, and duck breast with maple glazed parsnips.

Image: Allison Jones

Bent Brick's "New-Mex" style tacos arrive on a pegged paddle board with house chorizo, black beans, cabbage, golden raisins, and cotija cream.

Image: Allison Jones

Desserts like chocolate cake with malted buttermilk Salt & Straw ice cream and classic apple crisp are a fitting end to the new casual Bent Brick experience.

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After the departure of opening chef Will Preisch in February, Scott Dolich relaunched the menu at his NW Marshall brick-and-ivy tavern the Bent Brick...and the results are delicious. The new offerings center around house-made sausages, a la carte "roasts and cuts", and a wide assortment of creative and nostalgia-inducing sides, salads, soups, and snacks, allowing diners to mix and match to create their own combos.
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