TRADER VIC’S Portland Opening Tuesday July 26th
Trader Vic’s Returns to Portland
Where: 1203 NW Glisan St. (at 12th)
Portland, OR 97209
Executive Chef: Michael Broderick
General Manager: Sage Gripekoven
Contacts: (503) 467-2277 www.tradervicspdx.com
www.facebook.com/vicspdx, Twitter: www.twitter.com/tradervicspdx
Opening Date: July 26, 2011
Experience: An escape to paradise in the middle of Portland’s Pearl District.
History: Trader Vic’s was created by “Trader” Vic Bergeron in 1937 when he converted his saloon in Oakland, California, into a tropical retreat decorated with art and artifacts from the South Pacific, complemented by an ever-expanding menu of exotic and imaginative cocktails and Chinese/Polynesian-style food.
Bergeron first brought the magic of Trader Vic’s to the Pacific Northwest in 1949 with the opening of The Outrigger in Seattle. Ten years later Trader Vic’s Portland opened in the Benson Hotel, where it operated from 1959 to 1996.
Decor: Authentic island/tiki bar décor, showcasing a blend of Polynesian pop art and authentic tribal masks, tiki carvings, tapa cloth and woven grass wall coverings as well as other indigenous art and artifacts collected by the Bergeron family over the past 75 years.
Food: Eclectic Polynesian-style and American cuisine. The menu features a wide variety of appetizers (Tidbits and Pupus) and small plates (Menehune Plates) for sharing, as well as signature entrées and a few off-menu favorites. Trader Vic’s uses a custom-built Chinese wood-fired oven for searing meat, poultry and seafood to perfection. This unique method of cooking is responsible for the distinctive flavor that has come to define Trader Vic’s cuisine. It is also a healthy form of cooking endorsed by the American Heart Association.
Sample Dishes: Cosmo Tidbits For Two – BBQ Spareribs, Crab Rangoon, Crispy Prawns, Sliced Chars Sui Pork; Ahi Poke – sushi-grade tuna, soy chili dressing, avocado, taro chips; Misty Mountain Mushroom Roll – Misty Mountain organic mushrooms, lumpiapaper, Fraga Farms goat cheese, Sriracha, coriander; Cedar Plank Salmon – artichoke hearts, aged balsamic spinach, thyme-roasted fingerlings; Trader Vic’s Crispy Duck – half aromatic duck, mu shu pancakes, cucumber, scallions, duck sauce; Fulton Farms 8-oz Filet – all-natural grass-fed beef tenderloin, Misty Mountain organic wild mushroom ragout; Cowboy Ribeye – 20-oz Fulton Farms steak, Hawaiian sea salt crust, house butter, broccolini; Macadamia Nut Mahi Mahi – wasabi potato puree, citrus butter, asparagus spears, charred pepper coulis; Indonesian Lamb Loin Chop – Anderson Ranch organic marinated lamb, Bali fried rice, trio of sauces; Banana Trio – Bananas Foster, frozen chocolate banana pop, banana fritter; Flourless Chocolate Tart – olive oil, macadamia salt, sun-dried chocolate-dipped mango.
Price Ranges: Tidbits and Pupus: $7 – $15. Menehune Plates: $9 – $16. Entrees: $24 – $42.
Desserts: $8.
Cocktails: As the inventor of the quintessential tiki beverage, the Mai Tai, Vic Bergeron’s dedication to the art of the perfectly executed tropical cocktail is the foundation of the Trader Vic’s brand and is still upheld today. Cocktails are largely rum- and fruit juice-based, though with more than 80 choices on the menu there is something for everyone. All drinks are handcrafted using the best available ingredients. They are elaborately garnished and served in a variety of unique drinking vessels. Many are meant to be enjoyed communally and come in large bowls with multiple straws.
Cocktail Highlights: Tiki bar classics including the Mai Tai, Samoan Fog Cutter, Scorpion,Suffering Bastard, Tiki Puka Puka and Zombie. Party Libations to be enjoyed by 2 to 4 people include the Scorpion Bowl, Rum Keg, Tiki Bowl and Rum Giggle. Warm toddies and after-dinner drinks include Trader Vic’s Hot Butter Rum, Kave La Te and the Tahitian Mudslide.
Wine and Beer: A broad selection of wine and beer, with an emphasis on the Pacific NW.
Price Ranges: Trader Vic’s cocktails: $8 – $12. Well drinks: $6. Beer: $4 – $5.
Wine (bottle): $25 and up.
Hours: 3 p.m. – midnight, Monday – Thursday; 3 p.m. – 1 a.m. Friday and Saturday.
Happy Hour: 3 p.m. – 7 p.m. and 10 p.m. until closing.
Sunday Brunch: 10 a.m. – 3 p.m.
Reservations: Gladly accepted for individuals or groups of any size.
Credit Cards: All major credit cards, traveler’s checks, cash.
Seats: 250, with private dining and outdoor seating available.
Parties: Large groups, private events and off-site parties welcome. Seating for up to 50 in the private dining room (the Kon Tiki Room).
Parking: Metered street parking and valet.
