Strategically situated where downtown Portland likes to gather and overlook the Willamette River, Three Degrees invites you to get comfortable with the shared plate approach of our seasoned chefs as they celebrate the bounty of the Pacific Northwest, especially where it involves fish. You'll also welcome our well-stocked bar, hand crafted cocktails and genuinely warm service topped with free valet parking.
Stay tuned. Something is always happening at Three Degrees.
TD’s Popup is back March 27th at 4pm! Chef Tom is throwing a party with food and drinks that were inspired by his experience last winter travelling through Italy. Nosh on some pasta and sip some Fernet, this is going to be an evening to get your TD’s fix until we officially re-open in May!
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Portland Dining Month - $29 Three Course Menu - through the entire month of March!
For the first time Three Degrees will be celebrating Portland Dining Month! We will be offering a three course menu comprised of our most popular items for just $29! Your wallet won't be the only thing thanking you, for every reservation booked through OpenTable, Downtown Portland will make a donation to the Oregon Food Bank. Make your reservation today!
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Seriously Happy Hours
Just because it happens every day doesn't mean it's not special. Our Happy Hour stretches from 4pm - 6pm because there’s so much good stuff to fit in.
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Day 2015: 10 most romantic restaurants in Portland
February 10th, 2015 | Portland Sun Times
Valentine’s Day is coming. A great way to celebrate is with dinner for two at a romantic restaurant. Check out the 10 most romantic restaurants in Portland.
Valentine's Day 2015 - Where to Romance!
February 2nd, 2015 | PortlandFoodandDrink.com
Details: Are you a lover or a hater? Three Degrees is catering to both sentiments this Valentine’s Day. Feeling the love? Feast on the ‘Lover’s tasting for two’ four-course couples menu featuring oysters, rack of lamb and more. If not, order off the ‘Hater’s Menu’ in the bar featuring small bites that pack a punch. Since you can’t be bothered with any starry-eyed smooches this year, nosh on a variety of bad breath-fueled flavors like chicken wings w/ smoked garlic dressing or garlicky sweet potato fries.
Specialty Ketchups On The Rise
September 11th, 2014 | Nation's Restaurant News
"....Three Degrees restaurant in Portland, Ore., prides itself on using sweet, fresh-peeled tomatoes, tomato paste, spices and real cane sugar for its ketchup."
Chefs Share Fresh Artichoke Recipes that show off their Complex Flavors
June 4th, 2014 | Oregonian
June 3rd, 2014 | Eater
"Three Degrees chef Tom Dunklin has launched TD's Pop Up, a daily food stand that sets up shop along the waterfront."
Desserts Get Stone Fruit Infusion
May 2nd, 2014 | Nation's Restaurant News
".... Chef Thomas Dunklin of Three Degrees Restaurant is fond of cherries. He will serve Cherries and Chocolate, a Rainier cherry panna cotta with a chocolate doughnut, tarragon cherry compote and Oregon sea salt."
Dessert meets breakfast on restaurant menus
February 6th, 2014 | Nation's Restaurant News
If desserts aren't going to be serious and innovative, they should be playful. That's the route he took with his guests, who he said appreciate desserts that are simple and fun, such as his cereal milk panna cotta.
Is Nut Milk the New Kombucha?
November 23rd, 2013 | Huffington Post
With kombucha it's all about the probiotics and alleged antibacterial and anti-inflammatory properties. With nut milk it's about the protein, non-dairiness, fiber and fatty acids... Almond milk tops quinoa at Portland's Three Degrees.
Dinner with a View: Three Degrees in Portland, Oregon
November 22nd, 2013 | The Daily Meal
A smart, stylish, but somehow also homey restaurant called Three Degrees, with a knockout view and an inventive chef, Thomas Dunklin, who is not afraid to dabble in flavors, tastes, styles, and genres.
Savor the flavor using the pits from stone fruit
August 19th, 2013 | The Oregonian
Another chef saving his pits is Thomas Dunklin of Three Degrees. Dunklin steeps cherry pits in pinot noir vinegar that he makes from scratch, which he can then use to carry summer fruit flavors into his cooking later in the year.