Holidays

Urban Farmer PDX

Holidays

Being a hotel restaurant we have the advantage of opening for three meal periods every day of the year. Through rain, sleet and snow we follow the intrepid postman in our perseverance, providing hospitality to everyone walking in our front doors. Because we’re available everyday we look forward to the holiday season knowing that it’s an opportunity to go above and beyond the usual expectations of a restaurant. From decorating to inventing playful new dishes that riff on family favorites, our entire staff takes pride in hosting families that are looking for a less stressful dining experience as well as weary travelers who aren’t able to be with their loved ones on a special day. If you find yourself in need of a little warmth, hospitality, or just a glass of wine and home cooked meal, we’re here for you. Happy holidays

Dinner Under the Antlers

UFPortland

Last month, Chef de Cuisine Chris Starkus hosted the first meal in his dinner Under the Antlers series. Chef Starkus conceptualized this dinner series after we got a wooden tabletop made to fit over the pool table that sits in the middle of our library. This transforms the upscale casual lounge space into a private dining affair that offers a unique experience. In his first dinner, Chris partnered with local seafood purveyor Flying Fish Co. to highlight sustainably caught fish. He put uncommon delicacies on the menu such as escargot caviar and monkey-faced eel – both of which were highly regarded. Look forward to a new dinner Under the Antlers at least once a month for the foreseeable future!

Our Butchery Program

UrbanFarmer

Urban Farmer, Portland’s Steakhouse, Portland, OR 

Our butchery program has always been a source of pride not only here at Urban Farmer but for Departure, on the roof, and the Nines Hotel’s banquets program right above Macy’s. Chef Matt and his team, including recently promoted Head Butcher Ben Lerner, receive over one and a half whole cows, 156 whole chickens and two whole pigs every week – utilizing every part for all three kitchens. In doing so we hope to participate and encourage sustainability of the meat industry. Now, outside our restaurant we’re trying to increase beef knowledge by installing a visual guide to show you where all of our awesome cuts come from. Stop by next time you’re walking around downtown Portland!

Forequarter:
flatiron
chuck pot roast
pastrami & bbq brisket
grind for The Farm Burger
crispy fried braised beef
Matt’s Mom’s meatloaf
chuck tender

Rib:
deckle
tomahawk ribeye
prime rib

Loin:
tri-tip
coulotte
tartare of tenderloin
bone-in aged New York
tenderloin, bone-in & boneless
hanging tender
porterhouse
top sirloin

Hindquarter:
London broil
slow roasted leg
braised beef shank
glazed meatballs
steamship roast
bresaola

Flank:
bay-leaf marinated bavette
flank

Rib Plate:
beef bacon
skirt steak skewers
24 hour sous vide short rib beef
crispy fried braised

Bones:
beef jus
beef stock
broiled pipe marrow bones
Urban Farmer steak sauce
rich onion soup

Offal:
bone marrow
sous vide beef heart
brandy beef liver pâté
pastrami beef tongue
tallow for candles
tallow for soap
oxtail