A few months ago I shot some photos for a review of the then newly opened Bent Brick, an endevour of Park Kitchen success Scott Dolich. For this joint Dolich paired with Will Preisch, who heads the Brick's kitchen. Preisch and Dolich are definitely going for something different here, from the interior vibe, to the unique fare. Super high ceilings, cool seating nooks carved out of wood, and lots of brick and mortar adorn the cute little building at the corner of NW 16th & Marshall. It's a tavern for Northwest Portland for those that don't want standard tavern fare, nor peanut shells underfoot. The food is a unique blend of Prieisch and Dolich's trend for local, sustainable, and thoroughly imaginative. Mixing ingredients and techniques that result in one-of-a-kind flavors, textures, and thoughtfully layered presentations. And don't even get me started on the wicked tasteful drinks! Dolich brought in master mixologist Adam Robinson to make sure the cocktails matched the food. The Bent Brick, not your average NW tavern.
A group of customers sample small plates while sitting in the cool little nook by the front window at The Bent Brick.
Executive Chef Will Preisch finishes an order of Smoked Albacore in the kitchen at The Bent Brick.
A "small" plate of Smoked Albacore, with Heirloom Tomato and Seaweed, in a Shellfish Broth, topped with Crunchy Dried and Grated Mussels at The Bent Brick.
Big Prawns, Corn, Cherry Tomatoes, Young Corriander on top of a fresh Jonny Cake. Topped with a little Popcorn, just for fun at The Bent Brick.
Buttermilk Pudding surrounded by fresh Blueberries, Blueberry pureé, and a Blueberry Sorbet atop a Graham Cracker Crumble at The Bent Brick.
A "small" plate of Smoked Albacore, with Heirloom Tomato and Seaweed, in a Shellfish Broth, topped with Crunchy Dried and Grated Mussels. Off to the left; Big Prawns, Corn, Cherry Tomatoes, Young Corriander on top of a fresh Jonny Cake. Topped with a little Popcorn, just for fun. And for desert; Buttermilk Pudding surrounded by fresh Blueberries, Blueberry pureé, and a Blueberry Sorbet atop a Graham Cracker Crumble. And don't pass up the fresh cocktails at The Bent Brick in Northwest Portland, parked to the far left is a delicious Slabtown Sour.
Executive Chef Will Preisch in the kitchen at The Bent Brick.
