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Riffle NW Greek Wine Dinner – June 11, 7PM

Join Riffle NW for A Decadent Evening of Greek Wine and Catch-Inspired Cuisine Since we can’t all pick up and go to Greece, we are partnering with Andrea Englisis of Athenee Importers on June 11 at 7pm for a special tour through the vineyards of Greece at Riffle NW! As guests sit down for dinner, Read more…

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Mother’s Day & Anne Amie Vineyards Dinner

5-Course Wine Dinner featuring Anne Amie Vineyards Sunday, May 12 Here’s your chance to spoil all moms on May 12 by joining us at Riffle NW for a special 5-course wine pairing dinner featuring the release of Anne Amie Vineyards’ 2012 whites. Tickets are $85 (excluding gratuity) and space is limited. The paired menu will Read more…

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Sustainability, creativity collide as Rick Moonen visits Portland for pop up dinner at Riffle NW

The Top Chef judge and Top Chef Masters alum brings his seafood prowess to Portland with Ken Norris of ‘Catch of the Year’ Pearl restaurant Riffle NW, a catch-inspired seafood restaurant known for its quality cuisine and ambitious cocktail program is teaming with legendary Las Vegas seafood chef Rick Moonen for a pop up dinner Read more…

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Riffle NW Cocktail Classes Are Back!

Tuesday nights are about to get more fun! Our Bar Manager extraordinaire, Brandon Josie, is hosting cocktail classes every Tuesday through the end of February right at the Riffle NW bar at 5:30PM. For just $50, enjoy light bites plus a classic cocktail class that will arm guests with the history, skills and formulas for Read more…

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Holiday Parties, Cocktail Class & Feast of the Seven Fishes

Happy November everyone and welcome to The Riffle Report! This October, Portland Monthly Magazine named Riffle NW “Catch of the Year” in its annual Restaurant Issue, marking an amazing achievement for the young catch-inspired restaurant. Please read on for more about planning a holiday party at Riffle NW, Riffle’s upcoming Holiday Cocktail Class and first-ever Read more…

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Riffle NW Canned Tuna

MAKES 6 HALF PINTS 2 1⁄2 lbs. boneless skinless albacore, bluefin or yellowfin tuna loin 3 tsp. kosher salt Olive oil 1. Bring a 6-quart pot of water to a boil. Place 6 half-pint canning jars along with their bands and lids in the boiling water for 30 seconds. Using tongs, transfer the jars, bands, Read more…

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THE CATCH

Riffle NW is inspired by the catch! On any given day, you can find Ken talking with his trusted fishmongers and distributors, working to get his hands on the freshest and most sustainable catch he can find. The catch is always unpredictable and over the past few months Ken has forged some amazing relationships that Read more…

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