Raven & Rose's Family-Style Sunday Suppers

While the regular dinner menu takes the evening off, Sundays are time for rustic cuts of meats and farm-fresh sides to shine, family style.

By Allison Jones With Mike Schwartz July 10, 2014

It's taken a few years for Raven & Rose to hit its stride—thanks to a series of chef shuffles, menu reboots, and the overshadowing success of the upstairs bar program—but every week, come Sunday night, the historic Ladd Carriage House is proving its place in the downtown dining scene.

Picture this: your family gathered around a central platter piled high with carved-to-order meats, from grass-fed prime rib and wood-fired pork, juicier than any loin chop served in town, to a glazed Columbia River king salmon. Tucked in between the meats, golden, mile-high Yorkshire puddings hot from the oven and savory au jus ready to tie everything together.

On another bountiful platter? A rainbow of fresh-from-the-farmers-market salads and vegetables—think wood-fired summer squashes, with Calabrian yogurt, mint, and fried chickpeas, sautéed wild mushrooms with sherry and crème fraiche, blistered padrón peppers with lemon and olive oil, or lush beef-fat whipped potatoes.

No, it's not a Rockwell painting, it's the Sunday Roast, served every Sunday from 4-9 pm in Raven & Rose's dining room. The country-style service represents owner Lisa Mygrant and new chef Troy Furuta’s riff on a cherished British Isles tradition, with a distinctly Northwest feel. For just $35 per person, each guest chooses their own protein and two veg-centric sides, and the whole shebang comes to the table like a Thanksgiving feast, with forks flying and wine flowing.

It's like a restaurant's storied family meal, only your family is on the guest list, too. For reservations (encouraged but not required) call 503-222-7673.

Raven & Rose
1331 SW Broadway

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