Carafe
Portland, OR 97201
Phone: (503) 248-0004
- Price:
- $$
- Hours:
- Mon-Thu 11am-10pm, Fri-11am-11pm, Sat 5pm-11pm
Editorial Review for Carafe – by Kristin Kaye
In Short
A neon light in the front window casts a glow over traditional restaurant accoutrements: tin ceiling, cafe tables, art-deco lamps and a large mirror on one wall. On any given night theatergoers pack the place to sample steak tartare with capers, onions and raw egg and house-made pâtè. Onion soup with Gruyere gratin and pan-roasted skate in lemon-brown butter are other popular items. While a sweet apple-honey and hazelnut tart seems to be a pleasing finish.
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Insider Tips
When to GoLocated across from Keller Auditorium, Carafe is packed before shows. Reservations can be booked up to a week in advance. Or plan on eating after the pre-show rush ends at 7:45pm.
ParkingValet parking is free from 5:30pm to 9pm. Otherwise, Carafe will reimburse for parking in the 200 Market Street garage.
User Reviews for Carafe
04/14/2008 Posted by NovatoMarin
This is an average Bistro. Yes..., it is loud..., However, the bistro's in Europe have a great conversation level without the noise this restaurant has. The service was wonderful, both, the woman who seated us along with the server was attentive and pleasent..., could not have asked for better. The food was another story. We ordered the three course pork loin. I did not want to attempt fish on a Thursday night. The first course, was green leaf salad accompanied a salmon muse on a baguette, a bit confusing with the flavors. The greens were extremely bitter and the salmon muse was nondescript, serving size was small, on a bread dish size plate. The second course was a split pea soup, with what tasted like a lemon zest on the back side. This was the better of the three offerings of the night. The soup was light and tasty. i would have like more, again a smaller portion. The entrée was a pork loin with glazed carrots. Sounds good. The pork loin was two thin slices drowned in a salty white sauce on top of a couple of quartered potatoes and four triangled shaped carrot ends which were placed plate around the plate as garnish. I would rather have had glazed julianne carrots with this dish, and sliced yukon gold potatoes with a fresh parsley to build up the pork loin. Enjoy.
Pros: The service was wonderful
Cons: the food was blah
04/04/2008 Posted by lazerus
Three of us went for lunch, the food and service was very good. The Mussles were yummy and the PROFITEROLES AU CHOCOLAT were to die for. Everyone totally enjoyed the meal.
Pros: Food, service and Ambience
Cons: Non that I could see.
