Ox
Oregon
Ox brings Argentina’s wood-fired grilling tradition to Portland, with influences from Spain, France and Italy adding breadth to the cooking. Chefs Greg Denton and Gabrielle Quiñónez Denton shape that inheritance around ingredients and appetites from the Pacific Northwest. The grill provides the restaurant’s visual and culinary centre. Steaks and other meats share attention with seafood and vegetable preparations, giving the menu more range than its name might initially suggest. Established dishes include clam chowder served with roasted bone marrow, an example of the kitchen’s interest in combining richness with familiar forms. A seat opposite the live-fire grill offers a close view of the preparation. Elsewhere in the room, the menu lends itself to ordering across starters, grilled dishes and sides, particularly for a table that enjoys sharing and comparing the different ways the kitchen uses fire.