Est. 2017·Southeast Portland·Pacific Northwest
The Pinecone Tavern
A neighborhood tavern in Southeast Portland.
Wood-fired plates, regional beer, and a fireplace that's been burning since five o'clock.
This week
Menu changes when the season does
From the fire,
the garden, the coast.
Hearty plates from people we know — the farms on Sauvie Island, the boats out of Netarts, the ranch over the mountains in the high desert. Cooked over wood, served generously.
The Tavern · Supper
Wed – Sun
To start
Cast-iron cornbread, honey butter
Carlton Farms bacon fat, Jacobsen flake salt
9From the garden
Roasted delicata, hazelnuts, sage brown butter
Sauvie Island squash, Freddy Guys hazelnuts
16From the coast
Netarts Bay oysters, mignonette, rye
half dozen, champagne mignonette, rye crisps
22From the fire
Wood-grilled black cod, fennel, brown butter
Alaskan cod, charred fennel, lemon, dashi
34From the ranch
Painted Hills ribeye, marrow toast, bitter greens
dry-aged 14 days, dandelion, sherry vinegar
46To finish
Apple crisp, vanilla ice cream, oat crumble
Hood River honeycrisp, brown sugar, salt
11
A tavern supper, all six — 78 per guest
Add wine or beer pairing — 32
Bar menu pours til close. Burger, fries, oysters, pickles.
Full menu →II. The Tavern
We pulled the bar
from a barn outside Hood River.
The Pinecone has the bones of an old neighborhood place. Reclaimed fir on the walls, cast-iron skillets hanging over the open kitchen, a fireplace at the back that we feed all winter. The tables are plank — your kids can carve their initials in and nobody's going to be upset.
Two private rooms tuck off the main floor. We named them after the mountains we look at on a clear day — Hood and Jefferson. Long table, twelve seats each, the same wood-fired food.
“The room smells like a fire and a kitchen at the same time. That's exactly the point.” — Willamette Week
III. What's poured
Eight taps, mostly Oregon.
We pour Oregon and Washington beer, Northwest cider, and a short list of cocktails built around regional spirits and what's in season. There's a small wine list — ask about it if you want it.
On tap
8 / 7
Breakside IPA
NE Portland · pine, citrus
Heater Allen Pils
McMinnville · crisp, clean
Pfriem Lager
Hood River · easy drinker
Block 15 Sticky Hands
Corvallis · hop-forward IPA
Cider
8 / glass
Reverend Nat's Hallelujah Hopricot
NE Portland · dry, hopped
2 Towns OutCider
Corvallis · Northwest apple
Pour for two
Cocktails
12 / each
The Hood River
rye, apple shrub, bitters, smoke
Cabin Old Fashioned
Westward whiskey, maple, walnut bitters
Cascade Sour
gin, lemon, douglas fir tip syrup
Wood-Stove Negroni
Aria gin, Cynar, sweet vermouth
Wine list
Short, mostly Willamette and the Rhône. Ask Jorge — he'll tell you what's drinking well tonight.
IV. Private events
Make the back room
yours.
Twelve seats. One long table. The same wood-fired food, the same fireplace next door. Rehearsal dinners, milestone birthdays, the dinners that matter. Daniel will take care of the things you forgot.
V. Find us
Open Tue – Sun. Closed Mondays.
Hours
- Monday
- Closed — go for a walk
- Tue – Thu
- 5:00 – 10:00 pm
- Fri – Sat
- 5:00 – 11:00 pm
- Sunday
- 5:00 – 9:00 pm
The door
3242 SE Division Street
Portland, Oregon 97202
We're on Division between 32nd and 33rd. Look for the wood door and the warm window — that's us.
You are here
Good to know
- —Reservations recommended. Walk-ins always welcome at the bar.
- —No dress code. The room is candlelit and the floors creak.
- —Street parking on Division. Bike racks out front. We're one block from the 4.
- —Dogs welcome on the back patio til October.
- —Tell us about allergies and we'll cook around them.
“Pull up a chair. Stay a while.”
— the house, since 2017