Press Archive

Drink Up: Drambuie Cocktail Competition at Riffle NW

Drink Up: Drambuie Cocktail Competition at Riffle NW

DRAM-A-RAMA: Ten local bartending legends gathered late Tuesday night for a cocktail competition at Riffle NW featuring Drambuie spirit. There were secret ingredients (including Jacobsen Sea Salt and Fernet Branca) and plenty of egg whites used in sweetly balanced drinks that had to be made in less than seven minutes.

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Thrillist PDX: Riffle NW Urchin Ale

Thrillist PDX: Riffle NW Urchin Ale

Following up a year where local brewers put everything from strawberry-rhubarb pie to spicy non-Eddy curry in your beer, 2013′s oddball brew bar’s been set pretty damn high with Urchin Ale, a limited-edition (only 30 kegs) collab between the Neptune-worshipers of Riffle and the gonzo hopheads at Burnside Brewing that quite literally spikes your beer with the loveliest of all echinoids: the spindly sea urchin.

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Thrillist PDX 2013: Predictions

Thrillist PDX 2013: Predictions

Even though the Mayans’ prediction of Y2K or whatever was very wrong, it’s worth holding out hope for the prognostications of PDX’s food & drink heavy-hitters, from late-night hot dogs to more Lardo than you can shake a shank at.

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Thrillist PDX 2012: Best New Spots

Thrillist PDX 2012: Best New Spots

A wise man once said what’s old is new again, but luckily what’s new is also new again, and it will serve you two-dollar tacos. Behold: the favorite new joints of PDX’s finest chefs and drink-masters.

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Industry Experts on 2012′s Biggest Dining Surprises

Industry Experts on 2012′s Biggest Dining Surprises

As is the tradition at Eater, our closeout of the year is a survey of local food writers, industry types, and friends. We asked the group eight questions, from Best New Restaurant to Best Dining Neighborhood, and all will be answered by the time we turn off the lights at week’s end. Responses are related in no particular order; all are cut, pasted, and unedited herein.

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PDX Tastemakers Name Their 2012 Restaurant Standbys

PDX Tastemakers Name Their 2012 Restaurant Standbys

As is the tradition at Eater, our closeout of the year is a survey of local food writers, industry types, and friends. We asked the group eight questions, from Meal of the Year to Best New Restaurant, and all will be answered by the time we turn off the lights at week’s end. Responses are related in no particular order; all are cut, pasted, and unedited herein.

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Find Your Ideal Valentine’s Day Meal

Find Your Ideal Valentine’s Day Meal

Riffle NW shows local love with Grochau Wines and Jacobsen Salt Co: A four-course meal paired with four hand-harvested Oregon sea salts and four Willamette Valley wines. Guests will choose their own dining adventure from a variety of dishes like oysters and caviar, Lobster and sweetbread ravioli, diver scallop with braised oxtail and bone marrow, and lobster stuffed monkfish wrapped in crispy bacon. $95 per person, including food, salt, and wine. For reservations, call 503-894-8978 or email info@rifflenw.com.

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Riffle NW Lands Rick Moonen for Collaborative Dinner

Riffle NW Lands Rick Moonen for Collaborative Dinner

Chef Ken Norris has reeled in a major celebrity chef for a one-off collaborative seafood dinner: Top Chef Master and sustainable seafood pioneer Rick Moonen (of Las Vegas’ Rick Moonen’s rm seafood) will visit Riffle NW for a “pop-up” dinner at the Pearl restaurant on Thursday, February 28.

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Daily Blender: Best Food, Drink and Travel of 2012

Daily Blender: Best Food, Drink and Travel of 2012

Oh, 2012. You’ve been good to me.

I began the year with a return visit to the Cayman Cookout and ended my year with a marvelous Taste of Tulalip. In between, there were adventures in Maui, New Orleans, Indianapolis – with good friends, great food, and incomparable imbiberies. What more could a girl ask for?
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Be Portland: Riffle Urchin Ale

Be Portland: Riffle Urchin Ale

Riffle NW, a catch-inspired seafood restaurant known for its quality cuisine and ambitious cocktail program and Burnside Brewery, which makes highly creative beers like Wild Plum Gose or The Fruity Monk, teamed up to make a first-of-its-kind Riffle Urchin Ale. The ale—to be released in mid-December—is a light-bodied beer brewed with sea urchin, tomato water and smoked Jacobsen Sea Salt.
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Eat Beat: Feast of the 7 Fishes

Eat Beat: Feast of the 7 Fishes

The Feast of the Seven Fishes is a Christmas Eve tradition in Sicily and throughout Southern Italy, when families prepare several dishes, each featuring a different fish or shellfish. This year, Riffle NW is bringing the family-style tradition to Portland a few weeks early, with dishes like white anchovy pizza, baccala, mussels in red sauce, stuffed clams, and stuffed baked Dungeness Crab. The night will begin with a cocktail reception and dinner will be paired with coastal wines reflective of the Sicilian region.
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MIX Magazine: The Kinder Sorpresa

MIX Magazine: The Kinder Sorpresa

This luxurious cocktail is made even more special by the use of ethereal, egg-shaped cups of ice. Bartender Brandon Josie shows you how to make them in our video here:
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MIX Magazine: A Holiday Party

MIX Magazine: A Holiday Party

Servers, bartenders, line cooks — pretty much anyone who prepares or brings you your dinner — often share one thing in common: They’re orphans from some other city, moored to jobs far from home.

So when the holidays roll around, they stick together and improvise their own impromptu “families”, creating new traditions out of old ones, with new friends made on the fly.
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The Oregonian: The Charm of Chowder

The Oregonian: The Charm of Chowder

Herman Melville rhapsodizes about it in the opening chapter of “Moby-Dick.” A bill was introduced in the Maine legislature to make it a crime to add tomatoes to it. And nearly everyone has a glowing memory of the best chowder they ever ate, whether it was Grandma’s recipe or a cup in a diner in Boston.
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Eat Beat Weekly Planner: Sandy Relief Dinner

Eat Beat Weekly Planner: Sandy Relief Dinner

Sandy Relief Dinner at Riffle NW:

What: Pearl District seafood hot spot Riffle NW is donating 50% of dinner service proceeds to Superstorm Sandy relief all night long.
When: Sunday, November 11th
Where: Riffle NW 333 Northwest 13th Avenue
How Much: Dinner special prices vary.

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Be Portland: Election Night at Riffle NW

Be Portland: Election Night at Riffle NW

Looking for a place to get your election coverage on November 6? Look no further. Riffle NW will be streaming NPR/OPB’s election coverage live on the sound system and projecting it within the bar. Special Election Night Menu includes the following items a la carte, with the option of ordering all three for $20.
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Portland Food & Drink: Election Night at Riffle NW

Portland Food & Drink: Election Night at Riffle NW

Looking for a place to get your election coverage on November 6? Look no further. Riffle NW will be streaming NPR/OPB’s election coverage live on the sound system and projecting it within the bar. Special Election Night Menu includes the following items a la carte, with the option of ordering all three for $20.
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Eater PDX: Hurricane Relief Wire

Eater PDX: Hurricane Relief Wire

The Deal: Next Sunday (November 11), Pearl seafood spot Riffle NW will donate 50 percent of dinner service proceeds to Hurricane Sandy relief efforts. Among the evening’s specials: a $14 fish-and-chips.
When: Sunday, November 11; 503-894-8978
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Tasting Table National: Traveling Table – Portland, OR

Tasting Table National: Traveling Table – Portland, OR

The City of Roses and all its alternative deliciousness has a reputation that precedes it, thanks to Internet memes, T-shirts and even a satirical TV show. But as our recent eating excursion there revealed, that rep can’t begin to convey all of Portland’s culinary creativity. Read More

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Eater PDX: Where to Eat Out for Hurricane Sandy Relief

Eater PDX: Where to Eat Out for Hurricane Sandy Relief

As the East Coast picks up the pieces after Hurricane Sandy, restaurants across the country are pitching in to help out by donating money to the Red Cross and other relief funds. Below, an updated list of restaurants across the country that are holding benefits, donating portions of their proceeds, or helping out in any way they can. Read More

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Eater PDX: Extracting Urchin and Quail Eggs with Riffle’s Ken Norris

Eater PDX: Extracting Urchin and Quail Eggs with Riffle’s Ken Norris

Oyster shooters are for amateurs. At the Pearl’s newish seafood spot Riffle NW, chef Ken Norris offers a haute version of the raw favorite, featuring Canadian red sea urchin and a raw quail’s egg. The composition requires a series of careful incisions and extractions: With scissors, Norris makes the first cut along the urchin’s bottom “access panel,” collecting the five unfortunately named gonads (aka urchin roe) with his fingers. Read More

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Portland Monthly August ’12: Haute Rocks

Portland Monthly August ’12: Haute Rocks

DAVID SHENAUT’S INTEREST in ice developed early: “I remember my first experience with alcohol, eating the ice out of my dad’s whiskey,” he says. These days, a fully crystallized version of Shenaut’s fascination is on display in the Pearl District at Riffle NW, chef Ken Norris’s new shrine to seafood. Here, Shenaut and his bar team use a Clinebell ice machine to “harvest” 300-pound blocks of crystal-clear Bull Run water. Read More

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Seattle Times: Eating and drinking off-the-beaten-track in Portland

Seattle Times: Eating and drinking off-the-beaten-track in Portland

Riffle’s breezy, low-ceilinged warehouse space, finished with reclaimed dock wood and old canvas sailcloth, feels nautical in a modern way. Details delight. The drink menu attached to a wooden dowel hides in a slit cut into the table, ready for reference anytime. A column of custom-cut ice as tall as the glass chilled the salt-rimmed Riffle Collins: a refreshing lemon-lime rush of gin, absinthe and celery juice. The local catch included tomato-kissed chowder loaded with clams, mussels and halibut; Petrale sole, sautéed with lemon, butter and herbs, presented with its salty, deep-fried skeleton; and bacon aioli with salmon carpaccio, deep red from a beet and citrus marinade. Read More

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Neighborhood Notes: Six places to get your late night burger fix

Neighborhood Notes: Six places to get your late night burger fix

You’re forgiven if you wonder, “How good can a burger from the kitchen of a seafood restaurant specializing in market-fresh fish really be?” The answer lies in the beef—all 10 ounces of it. (And it weighs 13 before it’s grilled.) A combination of short rib ground with the trimmings from New York strips that’ve aged six weeks, Riffle’s Ken and Jennifer Q. Norris, New York natives, say a burger like theirs would cost you just shy of $30 in the Big Apple, but this one comes with a Stumptown price that slides between $14 and $17, depending on the season. Read More

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Portland Monthly: Riffle Gets Fresh at Lunch

Portland Monthly: Riffle Gets Fresh at Lunch

The new weekday lunch menu—offered Tuesday through Friday from 11 am to 2:30 pm—includes some favorites from the dinner offerings (like a shaved Brussels sprouts salad with pecorino and toasted walnuts or the Dockside Chowder with mussels, clams, and bacon) alongside new takes on midday fare. Weekday warriors will be able to dive into a skirt steak chopped salad, fish tacos with horseradish slaw, a roasted King Salmon sandwich with apricot glaze on house-made foccacia, or the “greatest hits” option, the Shore Lunch Platter (featuring a lobster BLT, chowder, and market salad). Read More

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Tasting Table – Recipes Edition

Tasting Table – Recipes Edition

Ken Norris, the chef-owner the new Riffle NW in Portland, Oregon inspires a tuna salad sidestep away from white bread and toward a fork. He poaches fresh albacore tuna (yellowfin works too) before blending some of the cooked tuna into a sherry-vinegar aioli. The tuna is then tossed with green beans, fresh baby greens and quick-pickled shallots and topped with toasted pankobreadcrumbs for a salad that’s a modern homage to tuna-fish sandwiches of yesteryear. Read More

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Eater PDX: Riffle’s Cefalu Keeps Late Night Simple at Touché

Eater PDX: Riffle’s Cefalu Keeps Late Night Simple at Touché

Riffle NW’s chef de cuisine Joey Cefalu has a resume that reads as a kind of culinary-hot-spot guide to New York, with previous posts at Le Bernardin, Veritas, August, and most recently, Minetta Tavern. Cefalu moved to Portland specifically to help Riffle’s Ken Norris open the Pearl’s new seafood restaurant, and although he works at more upscale spots, Cefalu fancies the good (i.e. simple) things in life when it comes to his time off: dogs, video games, and great pizza paired with cheap beer at Touché, a long-standing haunt of industry workers (and Leverage star Timothy Hutton).Read More

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Design Sponge: Before & After

Design Sponge: Before & After

I’ve been dreaming of a furniture project that would involve a sturdy recycled textile, and I was struggling to come up with the right fabric source; everything seemed too familiar and not interesting enough. So I was thrilled to see this amazing restaurant decor project from Jennifer Jako at Fix Studio, in which they used old sails to create chair slipcovers and curtain dividers for the interior. The results are stunning! I love the graphic impact of the sail numbers, and the red cording adds the perfect punch of bright color. Read More

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Eater PDX Booze Map: Where to Drink Now

Eater PDX Booze Map: Where to Drink Now

Eater’s handy Heat Map usually highlights the hottest new spots to grab a bite to eat — but because Portland is famously alcohol-inclined, we’d like to offer the accompanying, periodically updated Eater Booze Map, which shines the spotlight on the bars where dedicated tipplers are killing their livers right now. Bartender-about-town Dave Shenaut gets a shiny new toy — in the form of an expensive ice machine — at this tony Pearl seafood spot that sees two more heavy-hitters (Teardrop Lounge’s Ricky Gomez and Rum Club’s Emily Baker) behind the bar. Read More

| Original source: Eater PDX

Portland Monthly: Riffle NW Makes a Splash

Portland Monthly: Riffle NW Makes a Splash

The Pearl District’s new “catch-inspired” eatery celebrates their opening this week with craft cocktails, seafood-friendly wine, & artful dishes that could only come from a fly-fishing chef. After mere days in operation, the team is already delivering a five-star dining experience with dishes that delight and satisfy, so I’m taking the leap and predicting smooth sailing ahead for Riffle NW. Read More

| Original source: Portland Monthly Eat Beat

Men’s Health June 2012: Secret Ingredient

Men’s Health June 2012:  Secret Ingredient

Secret Ingredient: Pickled Jalepenos – These hot peppers pack a one-two punch of spiciness and acidity which make them so much more than nacho toppers. Here are four fresh ways to use them, courtesy of Ken Norris, chef and owner of the restaurant Riffle NW in Portland, Oregon.

| Original source: Men's Health June 2012

Thrillist: Riffle – Fresh catches, Fresher ice

Thrillist:  Riffle – Fresh catches, Fresher ice

Riffle’s seafood-crazed, NY-transplant owners decorated the Pearl joint with refurbished dock wood, can often be found fishing under the Fremont Bridge (don’t worry, no nine-eyed sturgeon on the menu), and developed a badass ice program for which the chefs actually freeze 300lb blocks and go all Leatherface on them with chainsaws to create temporary serving trays and coolant for cocktails & oysters. That ice comes in handy on a raw bar where citrus-cured fluke and sea urchin & quail egg shots need to stay cool… Read More Here

| Original source: Thrillist

My Chef Life: A Night With Riffle NW

My Chef Life:  A Night With Riffle NW

As you may already know just by reading a few of my previous blog posts; I love food.
Tonight was another of those nights where I had no intention of going out to eat. But serendipity had other plans for me this evening. My good friend Ben sent me a text asking if I’d like to grab a bite to eat. He reminded me that Riffle NW (Riffle NW is a new “Catch Inspired” restaurant in Northwest Portland). (http://rifflenw.com/) was officially open. It had totally passed my mind that tonight was the opening night. I jumped at the opportunity at hand… Read More

| Original source: My Chef Life

Eater PDX: First Look, Menu Details for Riffle NW, Opening May 15

Eater PDX: First Look, Menu Details for Riffle NW, Opening May 15

After taking what seemed like 55 months to secure their space — then completing an impressively fast build-out — Ken and Jennifer Norris, the pair behind “catch-inspired” restaurant Riffle NW, will soon open their long-awaited seafood restaurant in the Pearl District’s former 50 Plates space. The 85-seat restaurant (with 16 seats each in the bar and private dining areas) features its share of nautical details: much of the exposed wood was reclaimed from Port of Portland dry docks; chair backings and room dividers were constructed from refurbished sails. Read More

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OregonLive: Riffle NW debuts in Pearl District

OregonLive: Riffle NW debuts in Pearl District

Chef Ken Norris was fly-fishing on the Deschutes River when the name popped into his head. The “riffle” in Riffle NW, the restaurant Norris and his wife, Jennifer, plan to open in the Pearl District May 15, refers to a small rapids system in a river where fish often congregate to feed. The Norrises think Riffle NW can be the seafood-focused restaurant Portlanders have long craved. They call their restaurant “catch-inspired,” meaning they plan to create a menu of seafood specials each day based on the market’s best fish. Read More

| Original source: Oregon Live - Oregonian

Portland Monthly October 2011: The Chef Aquatic

Portland Monthly October 2011:  The Chef Aquatic

WHEN CHEF Ken Norris packed his knives for Portland and left behind a long, successful culinary career in New York, he had one thing in mind: seafood. It’s been a lifelong fascination. “I started fishing as soon as I could hold a pole,” he says. When he was tall enough to work a kitchen counter, he applied for a job at New York’s famed Daniel and immediately became the go-to fish guy in chef Daniel Boulud’s highly trained battalion. Read More

| Original source: Portland Monthly Magazine

Eater PDX: Riffle NW Lands in Pearl’s Former 50 Plates Space

Eater PDX:  Riffle NW Lands in Pearl’s Former 50 Plates Space

The search is over for Ken and Jennifer Norris. According to Portland Monthly, the couple behind sustainable seafood concept Riffle NW — who moved to Portland in February 2011 with the goal of opening a seafood restaurant somewhere in the Northwest neighborhood — have inked a deal to take over the former 50 Plates spot in the Pearl. Read More

| Original source: Eater PDX

Riffle NW Finds Home

Riffle NW Finds Home

According to the Riffle NW website, the seafood-themed restaurant is moving out of its commissary kitchen digs and into the former 50 Plates space, 333 N.W. 13th Ave. Portland Monthly reports Oregon Bartenders Guild president Dave Shenaut is creating the drinks program.

| Original source: OregonLive

Riffle NW Hooks Pearl District Space

Riffle NW Hooks Pearl District Space

Hot off the presses: After months of searching, Riffle NW, a new “catch-inspired” Northwest seafood restaurant plans to open in early May in the former 50 Plates space at the corner of NW Everett and 13th Avenue. Riffle NW is casting out another surprise: a white spirits cocktail program under the command of bartender Dave Shenaut, a mover and shaker in Portland’s mixology scene.

| Original source: Portland Monthly Eat Beat

Eat Beat Neighborhood News

Eat Beat Neighborhood News

NW 13th: Chef Ken Norris has added some cream-of-the-crop Portland drink VIPs to the team behind his upcoming Pearl District seafood eatery Riffle NW. According to Eater, CorksCru manager Dan Beekley (who we interviewed last year) and Rum Club bartenderEmily Baker are on board as wine director and bar manager, respectively. Riffle NW is slated for a May opening.

| Original source: Portland Monthly Eat Beat

A Sneak Peek at Riffle

A Sneak Peek at Riffle

He’s only been in Portland since February, but New York chef Ken Norris is serious enough about seafood that he confesses to fishing under the Fremont Bridge in search of sturgeon as he anxiously waits to open a seafood restaurant with his food-loving partner Jennifer Quist this fall. Their dream for Riffle, with its “catch inspired” motto and focus on coastal fisherman connections, comes at a time when Portland’s restaurant scene is soul-searching for a seafood identity.

| Original source: Portland Monthly Eat Beat

Riffle’s Kitchen Dinners

Riffle’s Kitchen Dinners

Recent NYC transplant Ken Norris (who cooked at the West Village’s August) has made no secret that he’s looking to open a sustainable seafood restaurant named Riffle somewhere in NW Portland. But while the exact locale is still under wraps, he’ll cook up a series of test dinners at downtown’s KitchenCru space. The catch-inspired dinners will feature several courses for $20, and are scheduled for June 28, July 12, July 19, and July 26

| Original source: Eater PDX

Riffle Reaches Our Shores

Riffle Reaches Our Shores

With their upcoming neighborhood restaurant Riffle, NYC transplantsKen Norris and Jennifer Quist are set to bring the best of the Pacific waters to the banks of the Willamette. The couple has yet to settle on a location, but they’re already making waves with a series of intimate dinners at KitchenCru, Old Town’s cooperative kitchen on NW Broadway.

| Original source: Portland Monthly Eat Beat

THE BIG FISH

THE BIG FISH

Many of the cooks in KitchenCru are still dreaming of a big client, grocery-store account or business loan. But Ken Norris’ dream is so close he can taste it. After years working in fine dining restaurants in New York, he and his fiancée, Jennifer Quist, moved to Portland in February to start a restaurant of their own.

| Original source: Willamette Week

Riffle NW Identity Design

Riffle NW Identity Design

Chefs Jen Quist and Ken Norris came to HUB needing branding, a logo, color palette, business cards, and temporary website for their new NW Portland seafood restaurant, Riffle. HUB was inspired by old fish market signs, brushed typography, and vintage black and white fishing photography from the Pacific Northwest. We can hardly wait for Riffle’s early 2012 opening!

| Original source: Rosey Awards

Dining Confidential:Dr. Sushi is “In” for Riffe’s Ken Norris & Jennifer Quist

Dining Confidential:Dr. Sushi is “In” for Riffe’s Ken Norris & Jennifer Quist

Since moving from NYC to PDX just a few months ago, married chefs Ken Norris and Jennifer Quist have been busy working on their upcoming restaurant Riffle NW, a casual fish-centric restaurant where the menu is said to be catch-inspired and sustainable. When they’re not testing recipes of their own, you’ll likely spot them immersing themselves in Portland’s thriving food scene, including another newbie to NW 23rd.

| Original source: Eater PDX

Pourings & Plannings

Pourings & Plannings

Portland restaurant newcomer Riffle (debuting in Northwest Portland soon) offered brilliantly-colored beet-cured Chinook salmon with bacon aioli on hazelnut bread.

| Original source: Portland Monthly Eat Beat

Dining Confidential: CorksCru Wine Director Dan Beekly Loves Lovely’s 50-50

Dining Confidential: CorksCru Wine Director Dan Beekly Loves Lovely’s 50-50

Dan Beekley gets around: Many remember him as the man behind Portland’s beloved Square Deal Wine, or know him from his current gig managing NW Broadway’s CorksCru wine shop. And just last week, Beekley announced that he’ll also join Ken and Jennifer Norris as wine director at Riffle NW, their upcoming catch-inspired seafood restaurant opening in the Pearl District this May.

| Original source: Eater PDX

Eat Beat Neighborhood News

Eat Beat Neighborhood News

Wetlands & Wellies Benefit Dinner
What: Join five local chefs—including Nostrana’s Cathy Whims, Wildwood’s Dustin Clark, Riffle’s Ken Norris, South Park’s Broc Willis, and baking goddess Kim Boyce—for Wetlands & Wellies, a four course meal to benefit Tualatin’s Hedges Creek Marsh wetlands preservation.

| Original source: Portland Monthly