You'll love the landmark Salty's on the Columbia with its spectacular riverfront views, award-winning Northwest Seafood and Steak Cuisine and Five-Star Diamond friendly service. Voted Best Seafood Restaurant in Portland (1st Place 2010) and Best Brunch in Portland (1st Place 2010) on Portland.Citysearch.com. Come dressed up or casual!
Salty’s offers you special treats in honor of Cirque du Soleil’s OVO!
Have you heard? Cirque du Soleil’s OVO is playing in Portland from April 5 to May 20 at the Portland Expo Center. OVO is a headlong rush into a colorful ecosystem teeming with life, where insects work, eat, crawl, flutter, play, fight and look for love in a non-stop riot of energy and movement. The insects’ home is a world of biodiversity and beauty filled with noisy action and moments of quiet emotion. OVO is overflowing with contrasts.
Salty’s is only 3.5 miles from the Cirque du Soleil tent! We invite you to bring in your OVO ticket stub from April 5 to May 20 and receive our legendary White Chocolate Mousse Cake for free, for everyone at your table (just requires purchase of entree for each slice of cake)!
Inspired by OVO, we have created our own non-stop riot of tastes and flavors! When you come in, be sure to order our OVO cocktail (during the same time period, April 5 to May 20). Our Lightning Bug Cocktail is made with Stoli Ohranj, Blue Curacao, Pineapple and Citrus with Pixie Stick Rim.
When you visit Salty’s and bring your OVO ticket stub, you’ll be eligible to enter a drawing for four free Sunday brunches (winner randomly drawn on May 20). Our free cake promotion ends May 20. See more about the show at cirquedusoleil.com/en/shows/ovo then make your reservations today!
Halibut Nirvana à la Salty’s.
Fresh Alaskan halibut is undeniably divine. It has a well-deserved reputation as the world’s premium whitefish.We are happy to report the catch from Alaska is here.
In honor of this lofty status and Salty’s “Just for the Halibut” Festival, our chefs have created a simple preparation that’s an elegant showstopper—and perfect for Mom: Halibut Romano-Asiago Cakes with Chive Vinaigrette and Buerre Blanc.
We start this show by sauteeing onion, celery and green pepper, add garlic and cool. Next we gently combine the chilled veggies with mayo, Worcestershire, parsley, panko with the stars of this show: diced Alaskan halibut, Romano and Asiago cheeses. The mixture is rolled into three-inch balls, flattened into thick pancakes and sautéed until a rich golden brown. We serve it to you atop a tasty chive vinaigrette made wth mustard, garlic, shallots and a touch of sugar, salt and pepper. A drizzle of buerre blanc over the top with sliced chives completes the show. This elegant showstopper is perfect for Mom in May—don’t forget to treat her!
Our sommeliers suggest you pair Chateau Ste. Michelle’s Indian Wells Chardonnay 2009 with our dish. This wine opens with a whiff of fresh oranges and lemons then evolves into a full-bodied Chardonnay with ripe tropical flavors of pineapple and mango framed in a whisper of cinnamon and nutmeg. The creamy texture and buttery finish make this a great pairing with our Halibut Asiago-Romano Cakes. Make lunch or dinner reservations today and if you can’t make it in to Salty’s in May you must try our home-cook’s recipe. See you at the table!
The Latest News from Chef Josh Gibler
Did you know that May is Oregon Wine Month? Have you checked out our wine list? My beverage partner-in-crime Megann Williams has built an incredible Wine Spectator, Wine Enthusiast and Oregon Wine Press award-winning list of more than 200 bottles.
To properly toast May as Oregon Wine Month, join us Thursday, May 24, as we partner with Willamette Valley Vineyards for a four-course wine dinner! I’m pairing the flavors or pear with Pinot Gris, morels with Pinot Noir and pistachios and orange with a “port-style” Pinot Noir. We’ll welcome you with one of my favorite wines of the warmer season: Rosé. See the menu and story below.
Have you tried a Rosé (Rosato, if you are choosing an Italian variety)? Red grape skins are left in contact with the juice for a short period (usually about three days) to create a lovely summer hue that ranges from pink to orange, to near purple. Most commonly the grape varietals of Pinot Noir, Syrah, Grenache, Merlot, Malbec, Cabernet Sauvignon, Tempranillo, Sangiovese and Zinfandel are used to make Rosé. Expect flavors of strawberry, cherry, raspberry and even citrus and watermelon to come forward. Best served chilled, it’s a versatile wine when it comes to food. If you’re grilling fish, steak or burgers this summer, a reputable Rosé can pair perfectly with all three!
So “think pink” this season and try one. It’s not a white zin, it’s not a wine cooler, it’s the summer sister of red wine varietals. (And for manly men who hesitate to drink something hot pink, personally, I think it goes well with my chef tattoos!)
Celebrate Oregon Wine Month with Salty's Willamette Valley Vineyards four-course dinner.
May is Oregon Wine Month! Salty’s on the Columbia is partnering with one of Oregon’s top wineries who received Wine & Spirits Magazine’s 2011 Winery of the Year award, Oregon’s own Willamette Valley Vineyards. Seating is limited and reservations are a must for what will be a memorable dinner,Thursday, May 24 at 6:00 p.m. Winemaker Don Crank and Salty’s Chef Josh Gibler will present their pairings and talk about their passion.
The best seafood and steak restaurant in Portland isn't downtown, it's on the Columbia River. Salty's Seafood Grill is truly in a class by itself. We bend over backwards to please you with our award-winning fresh Northwest seafood cuisine and attentive friendly service. Anchored right on the river with sweeping views of the mighty Columbia and majestic Mt. Hood in the background, every seat at Salty's offers a majestic view with its two-story decks and walls of windows. Whether enjoying live Dungeness crab and Maine lobster (they're swimming in our saltwater tanks in the lobby) to our world-famous Alaskan salmon and halibut in season, oysters and clams from Northwest beaches or USDA prime aged charbroiled steaks, pasta, chicken or luncheon salads and sandwiches, you will find many choices on our menus to please the most discriminating palette. Our award-winning Sunday Brunch is like none you've ever seen elsewhere.
In the Bar-Café, our more intimate dining area, you can sip on cocktails, listen to live jazz on select evenings and enjoy an award-winning Happy Hour Menu that our locals love. Although Salty's on the Columbia is a first choice restaurant at any time of the year, when spring and summer arrive it is a particular treasure. Long summer days and evenings with warm sunshine and refreshing saltwater breezes encourage Salty's guests to linger with refreshing cocktails and tasty seafood appetizers. Plus, we open our wraparound decks in season to make al fresco dining the most fun in the sun. Choose Salty's for banquets, corporate meetings, private soirées, or wedding receptions and rehearsal dinners. Our chef will design a special menu just for you. Are you a guest at one of our preferred airport hotels? We're only 15 minutes from Portland International Airport. Based on availability, Salty's provides a free 14-passenger shuttle service from most airport hotels. Ask your hotel concierge for more information. Our shuttle is available for banquets.
