Roe

With its exquisite 10-course chef’s tasting menus and supper club-meets-speakeasy feel, it’s no wonder that Trent Pierce’s 30-seat jewel box of a seafood restaurant—tucked into the back room of his buzzy upscale fish house Block & Tackle—is booked weeks in advance. Minimalist décor and infallibly gracious service complement the kitchen’s innovative eye candy—dishes like the confit butterfish in parsnip puree and black marlin sashimi with white soy ponzu and shaved matsutakes are part artwork, part delicious homage to the seas’ bounty.

Details

Cuisine: Seafood

Executive Chef: Trent Pierce

Owner: Trent Pierce

Sous Chef: Patrick Schultz

Atmosphere: Tiny dining room hidden in the back of more casual Block & Tackle, with dim lighting, a reverent hush, and a supper club-meets-speakeasy feel

Outdoor seating: No

Best Seat: At the chef's bar, if you want to watch them work their magic

Noise Level: Quiet to Normal

Dress Code: Casual is fine (this is Portland, after all), but most people wear business casual

Bring the Kids: No

Bathrooms: Back out into the real world, down the hallway between the kitchen and the end of the bar

Parking: Street parking is free and can be challenging to find in the immediate area, try a residential side street

Cocktails: Signature cocktails, full bar

Beer: Yes, rotating selection of beer and hard cider designed to complement the always-changing menu

Wine: Sparkling, rosé, white and red by the glass ($9-$14) and bottle ($30-$80)

Ideal Meal: The chef's tasting menu

Vegetarian Friendly: No

Good for the following occasions: Special Occasions, Super Foodie Meetups, Showing Portland Off To Out Of Towners

Reservations: Yes, call 503.232.1566 or reserve online at Open Table