Three Degrees - Portland, OR, 97201

In the News

Kimpton Hotels Announces New Portland Waterfront Restaurant
October 23, 2017 | Eater Portland, OR
Kimpton Riverplace Hotel is closing Three Degrees, its on-site restaurant and bar, with plans to open a new concept in its place in spring 2018. Kimpton tells Eater Three Degrees will close after breakfast service on November 12. Its bar area will remain open through December 31, 2017, with limited menus and hours. The forthcoming restaurant has yet to be named but will focus on Northwest seafood.
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Portland's Best Summertime Cocktails
August 8, 2017 | Drink in Portland
TD’s at Three Degrees is a summer-long pop up taco and tequila bar right on the waterfront. It’s short lived, disappearing when the clouds come back out, so get in for a Meet Me in Tollan ($11) while you can.
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June 30, 2017 | Thrillist
The taco pop-up and tequila bar from Three Degrees is only open in the summertime. From May to October you’ll find tacos, margaritas, mezcal, and beer at this little ten seat bar directly on thewaterfront overlooking the Willamette River.
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52 Portland Patios to Catch the 2017 Summer Sun, Mapped
June 26, 2017 | Eater PDX
Endless people-watching (and rare tequilas) makes for a fun and laid-back vibe, even before the first tequila-braised pork belly taco hits your tongue.
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20 Awesome Portland Restaurants for Your Wedding Day, Mapped
June 7, 2017 | Eater PDX
It’s about as close to the cooling ripples of the Willamette River as you can get for receptions and rehearsal dinners, with the option to hold a wedding in the adjoining Kimpton RiverPlace hotel’s Marina Ballrom (seats 200).
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March 17, 2017 | Imbibe Magazine
Thyme syrup lends an herbal edge to this simple sparkling cocktail.
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February 24, 2017 | Elle Decor
Go very, very green... or go home.  Every themed party needs a well-established color scheme.  Make sure your drink adheres to your next green gathering with one of these enticing green sips - an empty handed guest is bound to grow green with envy.
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January 19, 2017 |
Bananas get the molecular mixology treatment with a nod to Dave Arnold, the author of Liquid Intelligence (W.W. Norton, $35) who included a Bananas Justino in his groundbreaking book. First, aged rum is blended with bananas and vanilla bean, then it’s spun in a centrifuge for 45 minutes with an enzyme that breaks down pectin. The end result is a clarified liquid that’s mixed with coconut water. The finishing touch: a bruleed banana cube.
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When Cauliflower Became an In Vegetable
December 12, 2016 | Martha Stewart
"Cauliflower is a very misunderstood vegetable and often gets lumped in with broccoli as a vegetable that you hate growing up and are forced to eat. But once you're a grown-up, you give it a second chance, and there is that beautiful creamy, sweet buttery flavor," said Executive Chef Lauro Romero
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A Lesson In Salsify, And How To Make A Salsify Bisque
November 8, 2016 | Food Republic
Salsify, a vegetable that resembles, well, a twig from a tree, hails from the sunflower family (though the plants share little in common with each other). For starters, salsify tastes nothing like a sunflower seed. It has an artichoke-like flavor with hints of oyster. “There’s a lot of chatter out there about it tasting like oysters when cooked, but in my opinion it’s more like an artichoke with crunch,” says chef Lauro Romero
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Best Places to Watch the Portland Fireworks
June 23, 2016 | 1859
Fourth of July is peeking at us from around the corner, and, if you haven’t done so already, now is the time to plan where you’ll be when dusk hits and the skies light up with fireworks. Some of our favorite Portland establishments provide the ideal setting to take in the show.
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Cheers to Shrimp Cocktail: 12 Takes on the Classic
June 21, 2016 | Open Table
Ah, the iconic shrimp cocktail. Especially popular in the 19th-century, one theory has it that the dish was served in a cocktail glass because of the ban on alcoholic drinks during the 1920’s Prohibition. Like Prohibition, the days of limp shrimp with a side glop of ketchup and a few tears of tasteless iceberg lettuce are long past.
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Three Degrees Promotes Chef de Cuisine and Re-Opens Pop Up
May 27, 2016 | Eater PDX
The RiverPlace Hotel has promoted chef de cuisine Lauro Romero to executive chef. Romero will be in charge of the menus both at the waterfront restaurant, Three Degrees Restaurant, and their popular, summertime al fresco counter spot, TD's Pop Up, which will fire up the grill for the grand opening today, May 27.
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Spring cocktails to taste around town, make at home
April 21, 2016 | The Oregonian
Bartenders in the Portland area are breaking out spirits such as vodka and gin — even cachaça and pisco — and bringing in flavors like strawberries, rhubarb and celery as drinks lighten up for spring.
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How to Cook Steak Perfectly Every Time: Kitchen Secrets From 17 Chefs
April 20, 2016 | The Daily Meal
Chef Sean Brasel is no stranger to grilling meat as owner/chef of contemporary American steakhouse, Meat Market, in Miami. He has become one of the city’s most celebrated culinary minds. For the perfect steak, chef Brasel suggests:
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11 Absolutely Mouthwatering Pineapple Cocktails
March 3, 2016 |
For those who can’t swing a tropical getaway this winter, at least there’s always a tropical drink. Right now, pineapples are at their peak, and bartenders are showcasing the fruit in innovative ways, from making “grilled pineapple juice” and pineapple shrubs to using the hollowed-out fruit as a bong to create a smoky drink.
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Sweets in Session
March 1, 2016 | Flavor & The Menu
Today’s trend in sociable, shareable dining experiences continues, and it’s making its way to dessert. Dessert flights and samplers are stepping up to fill consumer demand. - See more at:
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10 Best Cocktails in Portland
February 17, 2016 | Mommy Travels
Portland, Oregon has become more and more popular as a food destination the last few years and that should include the cocktails. Anywhere you dine in town you are likely to find original cocktails by award winning bartenders. Forget settling for the old run of the mill cocktail and instead try something new. Here are some of my favorites.
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