Clarklewis Restaurant

I must be the lucky patron who ate cooking from a one-handed. The food was absolutely boring and tasteless. I'm not sure what all the hype is about with this restaurant. Its in a warehouse with paper table covers. For the price, you pay it's not even close to being worth it, here is why. With a group of four of us, the most appealing thing about this rest. was the company and the atmosphere is nice and inviting there. The lamb is tasteless and was a lot like prime rib. No seasoning and boring. The chicken dish was a thigh on ...wait for it..mash potato's. Oh wait, sorry for $20 it was puree, excuse me, how could I mistake the two. I'm sorry but I've had this dish at Shari's and it's unimaginative and again very boring (note repetitive theme here). For my dish, I swear I was served hamburger helper. It was lamb (um doubtful) on noodles with a bland red sauce. Yucko. Please get a chef who can cook with two hands or at least has more than 2 taste buds. For the price we paid, I could of used that money to get my stomach pumped. Sorry but this restaurant is not good unless you're on a doctor prescribed bland diet.  View Less … View More

Best Meal of 2009. Honestly, after a meal at Clark Lewis, I could have died and gone to heaven. We started off with cocktails: hot toddy and a Honey. The honey was zingy with just enough tequila and citrus to get you buzzing and eager to start the first course. An artisan cheese plate of goat cheese from MN and two selections from Oregon melted in my mouth. Rouge Valley Blue paired nicely with the delicate quince paste. Next, the beet terrine was layered with blue cheese and drizzled with a sweet balsamic vinaigrette and crisp braeburn apples. Divine. Our main entree came with such anticipation. I ordered the blackened cod. The cod was plump with a crispy outer layer which paired nicely with the hearty squash gratin. Sauteed collards were not bitter and melded harmoniously with my gratin. Spices from the fish did not overwhelm the accompaniments. Husband ordered the New York steak, which seems tender enough to cut with a butter knife. A stolen fingerling potato was fluffy on the inside and a crispy skin. Not done yet! Dark chocolate budino was laced with fresh whipped creme and caramel drizzle. Decadent chocolate custard with the chewy walnut blondie was an excellent finale to a deliciously perfect dinner.  View Less … View More

Great Happy Hour!. This place had refreshingly good service. I was pleasantly surprised since I really can't find many places where the servers/bartenders don't ignore you. We sat at the bar and had three or four great apps. The mozzarella grilled cheese type of item was great, the cheese plate was good (although a bit small), especially the marcona almonds, the pasta was nice, and the fried green tomatoes amazing, although they needed a little bit more of the sauce (more than a smear) since it was sooo tasty. The bartender was busy but still very nice and didn't forget about us. As far as the drinks, I know it's happy hour so they are cheaper but I couldn't taste the alcohol. The juice tastes fresh, so maybe because of the cost they skimp a little on the booze, but it wasn't such a big deal. I would just get a straight martini or beer or wine next time since you know what you are getting. But I still got a tiny buzz from 2 drinks, so I know there was something in there! I like how they have a variety of prices for happy hour so you can spend 10$ or 30$, depending on what you are looking for. Either way, I think you will be pleased. I can't wait to come back for dinner!!  View Less … View More

Inner Eastside restaurant serves seasonally driven fare.. A wall of garage doors and industrial-style atmosphere hint at this restaurant’s former life as a warehouse. A copper partition splits the dim-lit bar and dining room, making space for office workers to unwind at the bar and for couples to dine at white-tableclothed tables overlooking the kitchen and wood fire grill. Grilled foods are the focus here from a spit-roasted chicken to a bruschetta staring grilled pears, arugula, toasted walnuts and Parmesan cheese. For lighter appetites, there are small pasta plates such as a tagliatelle dressed with a winter pesto. A whimsical dessert selection includes chocolate espresso cake served with doughnut hole ice cream.  View Less … View More