At the Bent Brick, the food is serious. Nothing else is.
Food Reviews & Stories
Scott Dolich and Will Preisch’s new food-obsessed tavern,
the Bent Brick, doesn’t mince words. You might be given the phrase
“shrimp, corn, cherry tomatoes, young coriander” ($14) and end up
Food & Drink
Last night at The Bent Brick’s opening, Chef Scott Dolich reconfigured the definition of a “tavern,” and exceeded expectations in the process. Curled up in the shadow of I-405, Bent Brick’s open-air kitchen and dining area pumped out upscale, yet comforting American food. Eaters packed the ivy-clad brick building, wondering how Dolich (owner/chef of Portland's beloved Park Kitchen), would translate ...