Roosevelt’s new space is an intimate, 20-seat dining room complete with black walnut tabletops, dark panelled booths, and a cozy four-seat bar.
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Roosevelt’s new space is an intimate, 20-seat dining room complete with black walnut tabletops, dark panelled booths, and a cozy four-seat bar.
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Left: Pickled Roosevelt Elk Tongue, tossed in a salad of bush berries and mustard seeds; Right: Elk chandelier, custom-crafted by Artistic Taxidermy.
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Left: Pickled Roosevelt Elk Tongue, tossed in a salad of bush berries and mustard seeds; Right: Elk chandelier, custom-crafted by Artistic Taxidermy.
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Bechard likes to use the appropriate pronouns on his menu: Fallow Dear Heart Tartare with His Marrow.
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Bechard likes to use the appropriate pronouns on his menu: Fallow Dear Heart Tartare with His Marrow.
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A beast of a plate packed with confited duck leg, elk thigh and kidney meatballs, braised rabbit leg, and a whole quail head for good measure.
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A beast of a plate packed with confited duck leg, elk thigh and kidney meatballs, braised rabbit leg, and a whole quail head for good measure.
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Dessert: An unsuspecting, Scandinavian-influenced “Blood Pancake,” flavored with rabbit’s blood, barley flour and birch syrup.
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Dessert: An unsuspecting, Scandinavian-influenced “Blood Pancake,” flavored with rabbit’s blood, barley flour and birch syrup.
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In addition to a brief list of wines and ciders, Roosevelt offers an entire section of “American Wild Ales”—a reserve of sour beers from Portland and beyond.
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In addition to a brief list of wines and ciders, Roosevelt offers an entire section of “American Wild Ales”—a reserve of sour beers from Portland and beyond.
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The Kingdom of Roosevelt sitting off a busy stretch of César E. Chávez Blvd at 2035 SE 39th Ave.
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The Kingdom of Roosevelt sitting off a busy stretch of César E. Chávez Blvd at 2035 SE 39th Ave.
In 2005, Eric Bechard splashed onto Portland’s food scene with Alberta Street Oyster Bar, an edgy, seafood-focused restaurant with good wine and fresh oysters. After a brief stint in Seattle, he made his way to McMinnville in 2009 to open his much-loved farm-to-table restaurant, Thistle. Eight years after Oyster Bar, Bechard is back in Portland with visions of wild game, foraged greens, and offal play. His new restaurant on the busy street corner of SE César E. Chávez and Lincoln takes us through the “Kingdom of Roosevelt” (in reference to the species of Northwest elk), with the menu headings “Raw and Cured, Eggs in Various Forms, Fruits of the Forest and Field, On the Bone, and Finish” as our guide.
