jamison 900 nw 11th ave. portland, or 97209

HELP OREGON’S WETLANDS

chris — Sat, 04 May 2013 02:19:48 +0000

In order to highlight the importance of local wetlands, Jamison is proud to partner with The Wetlands Conservancy to offer an Aqua Plate Special. Each night in April, the restaurant will serve a locally sourced salmon entree and donate 25% of the menu price to The Wetlands Conservancy in support of Oregon’s greatest wetlands. Helping preserve valuable natural resources is as easy as ordering a piece of beautiful fish! Find out more about The Wetlands Conservancy here.

Widmer Brewers Dinner

chris — Sun, 31 Mar 2013 21:06:30 +0000

April 10th, 2013 @ 6:00pm

Come and enjoy a 5 course dinner paired with a special selection of
Widmer’s finest, rarest and unique brews including an “X” series and the beer that started it all, Widmer’s Alt.

Reservations required. Seating is limited.

Call the restaurant for more information.

Valentine’s Day

chris — Fri, 18 Jan 2013 04:29:05 +0000

Valentine’s Day Menu is here. Enjoy a specially prepared 3 course menu for $50

New Years Eve Menu

admin — Sat, 08 Dec 2012 00:23:27 +0000

Please join us for a special evening at Jamison to ring in the new year.

Holiday Tree Lighting at Jamison Square

admin — Wed, 21 Nov 2012 19:25:07 +0000

Holiday Tree Lighting at Jamison Square
November 24, 2012 | 5PM | NW 10th @ Kearney

The Pearl District Business Association (PDBA) kicks off the Holiday Season with the annual Holiday Tree Lighting at Jamison Square on Saturday, November 24th (NW 10th @ Kearney). This family friendly event begins at 5pm with music from K103, the Holiday Radio Station, and continues with carolers from Pearl District Churches who will be joining together in harmony at Jamison Square at 5:30 pm.

Warm yourself with a hot cup of cocoa from Lovejoy Bakers, enjoy a citrus treat for you and a canine treat for your four legged friend compliments of Whole Foods. Noodles & Company will be offering treats and Jamison Restaurant will have candy canes with a special surprise. At 6:00 pm the Tree will come to life surrounded by all the twinkling lights that adorn the square. Please bring a couple of cans of food to help Radio Cab feed needy families during this Holiday Season.

Deschutes Brewery Chef’s Challenge – December 10th

admin — Tue, 20 Nov 2012 15:46:55 +0000

Deschutes Brewery Chef’s Challenge: December 10, 2012 – Join us for another unforgettable evening with a few of Portland’s finest chefs, award-winning beer pairings and celebrity judges, all to benefit Morrison Child & Family Services. Not only do guests partake in a heavenly seven-course beer dinner, but they also decide the winner of the People’s Choice Award based on taste, best pairing, and creativity.

Participating Chefs:

- Jason French from Ned Ludd
- Gavin Ludson from Jamison
- Tommy Habetz from Bunk Sandwiches
- Jeff Emerson from Castagna Café
- Scott Newman from ¡Oba!
- Jill Ramseier from Deschutes Brewery Portland Pub
- Dessert by: Jeff Usinowicz from Deschutes Brewery Portland Pub

As Gary Fish, Deschutes Brewery’s owner and founder, said after judging last year’s Chefs Challenge, this event “is not to be missed. This is honestly the most ridiculous beer dinner ever. And all for a good cause.” Read Gary’s complete recap here.

You can buy tickets for the Deschutes Brewery Chef’s Challenge online HERE.

Cerulean Wine Dinner at Jamison – November 7th

admin — Mon, 22 Oct 2012 19:54:32 +0000

November 7th, 2012 @ 6:30pm
Cerulean Wine Dinner at Jamison
4 courses paired with wine, Tickets $65
Call Jamison to RSVP - 503.972.3330

Passed Apps served with the `10 riesling:

Butternut Squash, Carmelized Onion, and Gruyere Tart with Thyme

1st Course with the `11 Chard:

Baked Brie with Green Apple Compote and Marcona Almonds

2nd Course with `10 Gris:

Pan Seared Salmon, Potato Puree, Celery Root Remoulade

3rd Course with `10 Big Sky:

Bavette Steak, Crisp Shallot, Celery Root Purée, Foie Gras Bordelaise

4th Course with `10 Barbera:

Cocoa Nib Crusted Beef Shortribs, Herbed Spaetzle, Braised Greens

Lange Estate Winery Dinner – September 20, 2012

admin — Mon, 10 Sep 2012 22:33:51 +0000

Lange Estate Winery Dinner
Thursday, September 20, 2012

˜Hors d’Oeuvres
Oyster on the half-shell with Passion Fruit Gelée
2011 Lange Pinot Gris Reserve

˜Course One
Chilled Green Beans, Chanterelles, Peach Vinaigrette,
Crottin & Anise Hyssop
2010 Lange Three Hills Cuvee Chardonnay

˜Course Two
Black Tea Grilled Sea Scallops,
Pomegranate Gastrique
2009 Lange Pinot Noir Reserve

˜Course Three
Lavender Braised Leg of Lamb,
Spiced Kale &Poxta Beans
2009 Lange Three Hills Cuvee Pinot Noir

˜Dessert
Cocoa Nib Crusted Wild Plum Terrine,
Chocolate Orange Tuille
2009 Lange Estate Vineyard Pinot Noir

PDX Eater: Introducing jamison, Now Anchoring Jamison Square

admin — Tue, 24 Jul 2012 22:38:59 +0000

The marble-polished Fenouil is officially no more. New American restaurant jamison - the second restaurant from Davis Street Tavern owner Christopher Handford and Gavin Ledson - is set to debut in the iconic Pearl District spot alongside Jamison Square, incorporating an “industrial country” feel to give the sprawling space (with 23-foot ceilings) a more casual feel. As Handford told Eater earlier this year, the new design incorporates nearly 6,000 pounds of barn wood salvaged from Beavercreek, Oregon, with the grey walls offset by light wood tables, metal details, and greenery meant to mimic the look of Jamison Square. The bar space (along NW 11th) functions as the restaurant’s new entrance, featuring an attention-grabbing communal bar table (designed by the Montana-based Vinoture) and direct line to the main dining room and open kitchen, featuring 10 seats at a chef’s counter.

A recent preview menu reveals some details about what to expect from chef Gavin Ledson’s neighborhood-influenced offerings. The list is divided into categories like Salads (with six options available, like a strawberry and cucumber salad with butter leaf and marscapone), Flatbreads, “Handheld” (featuring sandwiches, including a burger and a vegetarian-friendly artichoke, burrata, kale, and Meyer lemon option), Plates (with salmon and pork), and a six-item Vegetable section meant to function as “sides” — fried squash blossoms, roasted broccoli raab with pancetta, and grilled artichokes. According to Handford, the concept, modeled after the LA restaurant Gjelina, encourages diners to share dishes without relying on the “small plate” model.

jamison officially opens its doors for dinner tomorrow (Tuesday, July 3) at 5p.m., and will start with dinner-only service throughout the week. The following week, expect the spot to open for lunch; weekend brunch is scheduled to debut by the end of July. Once jamison functions all-systems-running, hours of operation: will be Tuesday-Sunday.

PDX Eater: A Peek Inside the Pearl’s jamison, Opening in Late May

admin — Fri, 27 Apr 2012 20:32:56 +0000

In early March, Davis Street Tavern owners Christopher Handford andBlake Smith announced plans to take over the Pearl District space formerly home to Fenouil. And in contrast to the famously haute French spot, the duo’s new concept jamison — named for the adjacent square and First Thursday founder William Jamison — will embrace the popular Pearl park, encouraging a casual, neighborhood feel. “The park is bigger than whatever restaurant we’re going to do,” says Handford. “We want to keep it in the same line as Davis Street Tavern, that New American warm architecture… [but for] the basic design of the space, we really wanted to capture what was going on in the park and essentially put a glass box over it.”

Fenouil’s signature light-wood look will be replaced by what Handford calls a warmer, “industrial country” feel. Five thousand linear feet of salvaged barn wood, sourced from a torn-down barn in Beavercreek, will cover the walls, with additional farm implements — like a 100-year-old, 1,200-pound scale — providing additional decor. Tables in the 50-seat downstairs dining room will be constructed from live-edge wood, and panels that once segmented Fenouil’s bar and dining rooms have come down. “The goal is, when you walk in, you can see straight through the room, and see the park,” Handford says.

jamison will move the restaurant’s main entrance away from its sprawling outdoor patio space and directly onto NW 11th, having people walk in through a bar area that will feature a charcuterie and raw bar (featuring oysters, sliced meats, and cheese, among other options), a large five-by-nine communal table, a living wall, and all 30 benches and seats fixed at bar height. The team will convert Fenouil’s oven into a wood-fired oven — yes, for pizzas — and the spot’s open kitchen will remain, with 10 bar stools at the chef’s counter. The upstairs dining room will feature an additional 50 seats for wine dinners, private events, and, if necessary, guest oveflow.

Davis Street chef Gavin Ledson will spearhead the menu, which Handford describes as New American. “The goal is to be the neighborhood restaurant in the Pearl,” Handford says. “We want to create a kind of depth that’s accessible. So, everything from pizza to burgers to scallops to a steak to oysters — we can cook whatever we want and not have to worry about [labels]. Our goal is to still do a lot of farm-to-table stuff; we want to have great relationships with local farmers and purveyors.” Handford cites LA’s Gjelina restaurant as an inspiration for the menu layout: “We want it as expansive as possible. Probably at least eight different pizzas. There will be at least eight different vegetable side dishes; there will definitely be three or four meats. So, you have to put together the menu [yourself]. We’re not really going for composed plates — everything’s designed for sharing.” And yes, brunch service will be offered.

jamison’s projected opening: late May or early June.