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The zinc bar top is probably the most honest thing about St. Jack: it tells you exactly what you're in for before you've ordered a drink. This is a French-leaning bistro on NW 23rd, the kind where steak frites and a martini at the bar feels like a complete plan, but where the kitchen also runs scallop crudo and roast chicken goosed with Espelette pepper. A grand cru Burgundy is available if you're feeling generous with yourself.
The awards strongest first
- The New York Times The 25 Best Restaurants in Portland, Ore., Right Now
- Portland Monthly The 50 Best Restaurants in Portland Right Now
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Steak frites
“Steak frites get sticky jus, foamy bearnaise, and more parsley-freckled frites than you could eat.”
Portland Monthly -
Gougères
“Gougères, with a weightless mousse and salty-sweet craquelin crust, are no potluck “cheese puffs.””
Portland Monthly -
Mini madeleines
“Baked-to-order mini madeleines are the obligatory dessert.”
Portland Monthly -
Roast chicken
“And where the roast chicken, goosed with Espelette pepper, can appear with seasonal chanterelles.”
The New York Times
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