We just stopped in for a cocktail. But we ended up getting 3 cocktails and oysters. Super friendly bartenders, amazing cocktails, and excellent oysters. We plan to come back to try the full dinner menu.
Atmosphere: 5
Food: 5
Service: 5
Madison Adams
Frenchish martini was one of the best cocktails I have ever had. All food was quite delicious however my husband was underwhelmed by the steak frites. Service was friendly but could have been more attentive.
Atmosphere: 4
Food: 4
Service: 4
Recommended dishes: Mussels Provencal, Escargot
Sam Marrell
Food was good, not great. Definitely overpriced.
Atmosphere: 4
Food: 3
Service: 4
Los Losilos
Amazing food, even better service, and beautiful ambiance. One of the best restaurants in all of Portland, and thats saying a lot.
Highly recommend Escargot dish. It was my favorite dish of the night. The servers was very attentive. Overall, we really enjoyed our dinner experience.
Atmosphere: 4
Food: 4
Service: 5
Recommended dishes: Escargot
James P.
I very honestly do not quite grasp what it is about this place that has Portlanders all breathless to get a table. I will say straight off the bat: The team that works the place are all very nice. My partner and I had dinner there for my birthday last night, as we were visiting Portland on business, and it seemed to be the buzziest place in town. We are both from major cities, and we met in London, have lived for years in Manhattan, also in San Francisco and LA: We're not strangers to buzzy restaurants and how they work. To begin, the menu was extremely limited. Not much choice, but not in a good way. Obviously one does not expect pages and pages in a fine restaurant. The menu was in French. I am French. There were grammatical errors, and other questionable pretensions. We could not decide what we wanted as nothing at all seemed appetizing, so we settled on jumbo prawn cocktail to start, because how can you mess that up? Well--apparently, that can happen--by serving what tasted exactly like supermarket frozen shrimp, and calling them "Jumbo prawns," then concocting the most bizarre dipping sauce in the history of seafood: Some kind of mayonnaise with curry, and shed loads of cumin in it. Revolting. We asked for something else, and were brought what looked and tasted like jarred mayonnaise of the "Best Foods" variety, and some horseradish sauce, which I mixed together then added a little lemon: There was no salt cellar on the table or pepper grind, so that was all we could manage: The smell of the original sauce they had served was the same as a cheap Mexican restaurant. We sat looking at tails and smelling that atrocious sauce for far too long, but finally we asked for another round (there were only five tiny shrimp per order) and suggested that we be brought some catsup and horseradish along with some lemon: No dice. They "don't have catsup," because, as the waiter explained, they were a "hoity toity" (his word) place. Next step: There was virtually nothing on the main course menu other than steak frites that sounded remotely edible, so, not willing to settle for steak frites, because why, I got adventurous and ordered something called "Pigeon Gothique" (Roast squab) and my partner ordered steak Tartare. Huge mistakes, both. The squab was impossible to eat, and featured two giant claws staring up at you, and was absolutely drowned in A1 steak sauce, or something that tasted exactly like an overdose of vinegar in barbecue sauce, on an empty plate, with a puddle of yet more barbecue sauce: I got two bites out of it. It was tough. Just not edible. My partners "steak tartare" was so revolting she could not eat more than a mouthful. Then we got "L'addition," and found we had been charged for every single extra bit of mayonnaise, every squirt of horseradish, and as a finale, for me at the end, the waiter, who was very nice, came rushing over to bend over backwards to excuse the staff for forgetting the birthday desert my partner had arranged in advance, as a surprise. The entire experience just kept getting more surreal. We had a fun time trying to eat our impossible dinners, and joking with the waiter. My partner paid the bill without asking any questions, only because we had just had enough. We both love Portland to bits: We usually have great food in the City. This place, though, um, it needs some work, to put it kindly.
John Stallings
This was a flawless experience all around....food was spectacular, great service, great pace of the meal, great atmosphere. We shared a number of dishes, everything was outstanding. The tartare was one of the best things I've eaten in quite some time. 5 stars, can't wait to eat here again.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Steak Frites Bavette
Courtney Sellers
What an incredible experience. We went here for our 10-year wedding anniversary and had the time of our lives. The food was out of this world. We started with the bread, gougeres and escargot. Amazing. Then we had the steak frites with a New York cut. Seasoned perfectly, medium-rare was spot on. Lastly, we chose three cheeses to end the evening with. They were all incredible. We enjoyed our experience at the chef's counter. The staff was incredibly attentive and obviously took pride in their work. It was cool to watch them work together to provide all of us with what can only be described as art. It was our first visit at St. Jack's and we will be back. Also, we haven't had a meal in Portland that matched this quality for the price.
Fun date night! Great food and service! Drinks were some of the best I’ve had out in years!
Atmosphere: 5
Food: 5
Service: 5
kendall krage
It was a great night! Our waiter was amazing, he took wonderful care of us. I gave food 4 stars due to 3 of ordered the same steak temperature and each of them were cooked differently. One was more raw one was in the middle and one was more done but we had each ordered medium rare. I also felt that my steak was slightly over seasoned but I would eat it again any day. Can't wait till I can go back.
Service was fine but nothing great. All the food had no salt and most of the food was served on chipped plates. I always thought French food was supposed to be luxurious and rich? This was just flat and uninspired. Since it's an open kitchen you should probably tell your kitchen staff not to talk about hard drug use that customers can hear.
John M.
Hands down, the best dinner experience we have had all year during which we have dined in 23 Michelin starred restaurants. This was by far a favorite. The ambience, service, wine list and vibe are all top notch, and the food is outstanding. We love to meet a happy chef cooking in his own restaurant. We can't wait to get back to this fantastic spot. Give them a try!
V M.
This is fine dining as it should be! Easy and comfortable but all the details are so thought out. The service is excellent, the food is excellent! Not stuffy but refined. Loved our experience so much. We are our way through many items on the menu and found everything delightful. The freshly made Madeline's for dessert were divine!
Phil Fischer
In the hallowed halls of St. Jack's, where the aroma of culinary mastery dances like a siren's call, I, as a member of the upper echelon, found myself enraptured in an epicurean adventure that transcended the mundane and soared into the realm of the divine.There I was lost in the typical Portland neighborhood, rain falling down on the rooftops, people huddling to and fro and as we all know there’s nothing better than an open door in a French corner and a good bartender greet you.As I crossed the threshold, the ambiance enveloped me like a cloak of sophistication, setting the stage for an evening of unparalleled indulgence. The flickering candlelight cast enchanting shadows upon the polished steel bar and oak tables, while the melodic strains of a Spotify quartet serenaded the diners, adding to the allure of the soirée.My similar, Justin, I let him have his way and man the wine was to die for.And Alex, the bartender, always a smile always a conversation, and what better than that on a rainy night in Portland Tuesday.Ah, but let us not tarry on the peripherals when the true stars of the evening awaited their moment to shine. The chef, a culinary virtuoso in his own right, Aaron Barnett orchestrated a symphony of flavors from his domain behind the scenes. His presence was akin to that of a maestro conducting an opus, each movement deliberate, each gesture imbued with passion.And what of the entrées, you ask? Prepare yourself, for mere words may fail to capture their magnificence. The Hamachi crudo, a delicate masterpiece of raw fish adorned with the finest accoutrements, transported me to the sun-kissed shores of the Mediterranean, where the sea itself whispered secrets of its bounty.But it was the Pâté en Croûte that stole the show, a culinary marvel encased in golden pastry, its rich, decadent flavors a testament to the artistry of French cuisine. With each decadent bite, memories flooded my mind like a torrential downpour, reminding me of nights spent under the stars aboard a grandfather's boat, where passion ignited like wildfire amidst the gentle lapping of the waves.But wait, did I just say that stole the show? Bullshit the escargot stole the show, but yet I am writing this review, as I am eating the food!As for the Escargot, ah, what words can do justice to these succulent morsels of delight? Tender snails bathed in garlic-infused butter, a celestial union of earth and sky that left me speechless with every tantalizing mouthful.One can’t stop dipping the garlic bread into the juice as I savor each and every single sip of the cornas le Chablis.No epicurean odyssey is complete without the perfect libation to accompany the feast. The sommelier, a veritable sage of the vine Justin guided me through a labyrinth of options before presenting a treasure from the Rhône Valley. As the crimson elixir danced upon my palate, memories of languid summer days in Bordeaux flooded my senses, accompanied by visions of a young French maiden whose allure was matched only by the intoxicating bouquet of the wine.In the kitchen, the chaos reigned supreme, yet amidst the whirlwind of activity, the chef remained a paragon of composure. With each flick of the wrist, each deft maneuver, he wove culinary magic that defied comprehension, his passion igniting a fervor in his fellow artisans as they toiled over the stove, each dish a testament to their collective dedication.As a scoundrel by nature, I am no stranger to the finer things in life, yet even I found myself humbled by the majesty of St. Jack's. It was a night of revelry and excess, of indulgence and ecstasy, where the boundaries between reality and fantasy blurred like watercolors on canvas.And as I savored the last lingering notes of the evening, I knew that I had experienced something truly extraordinary, a culinary journey that transcended the bounds of time and space, leaving an indelible mark upon my soul. For in the hallowed halls of St. Jack's, where passion and artistry converged, I found myself a willing acolyte.Cheers
My first time was a great experience. This time, we had family coming into town for a birthday and this dinner was supposed to be the highlight of the trip. Our server was one of the rudest I've experienced, to the point of requesting another server. The comments she made and her poor attitude lingered over the rest of the evening/night. Really disappointing, especially with how we talked it up. I don't think we will be back. Truly one of the worst experiences Ive had in Portland.
We just stopped in for a cocktail. But we ended up getting 3 cocktails and oysters. Super friendly bartenders, amazing cocktails, and excellent oysters. We plan to come back to try the full dinner menu.
Atmosphere: 5
Food: 5
Service: 5
Frenchish martini was one of the best cocktails I have ever had. All food was quite delicious however my husband was underwhelmed by the steak frites. Service was friendly but could have been more attentive.
Atmosphere: 4
Food: 4
Service: 4
Recommended dishes: Mussels Provencal, Escargot
Food was good, not great. Definitely overpriced.
Atmosphere: 4
Food: 3
Service: 4
Amazing food, even better service, and beautiful ambiance. One of the best restaurants in all of Portland, and thats saying a lot.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Baguette & Butter, Steak Frites Bavette, Butter Lettuce Salad, Olives, Chicken Liver Mousse
Highly recommend Escargot dish. It was my favorite dish of the night. The servers was very attentive. Overall, we really enjoyed our dinner experience.
Atmosphere: 4
Food: 4
Service: 5
Recommended dishes: Escargot
I very honestly do not quite grasp what it is about this place that has Portlanders all breathless to get a table. I will say straight off the bat: The team that works the place are all very nice. My partner and I had dinner there for my birthday last night, as we were visiting Portland on business, and it seemed to be the buzziest place in town. We are both from major cities, and we met in London, have lived for years in Manhattan, also in San Francisco and LA: We're not strangers to buzzy restaurants and how they work. To begin, the menu was extremely limited. Not much choice, but not in a good way. Obviously one does not expect pages and pages in a fine restaurant. The menu was in French. I am French. There were grammatical errors, and other questionable pretensions. We could not decide what we wanted as nothing at all seemed appetizing, so we settled on jumbo prawn cocktail to start, because how can you mess that up? Well--apparently, that can happen--by serving what tasted exactly like supermarket frozen shrimp, and calling them "Jumbo prawns," then concocting the most bizarre dipping sauce in the history of seafood: Some kind of mayonnaise with curry, and shed loads of cumin in it. Revolting. We asked for something else, and were brought what looked and tasted like jarred mayonnaise of the "Best Foods" variety, and some horseradish sauce, which I mixed together then added a little lemon: There was no salt cellar on the table or pepper grind, so that was all we could manage: The smell of the original sauce they had served was the same as a cheap Mexican restaurant. We sat looking at tails and smelling that atrocious sauce for far too long, but finally we asked for another round (there were only five tiny shrimp per order) and suggested that we be brought some catsup and horseradish along with some lemon: No dice. They "don't have catsup," because, as the waiter explained, they were a "hoity toity" (his word) place. Next step: There was virtually nothing on the main course menu other than steak frites that sounded remotely edible, so, not willing to settle for steak frites, because why, I got adventurous and ordered something called "Pigeon Gothique" (Roast squab) and my partner ordered steak Tartare. Huge mistakes, both. The squab was impossible to eat, and featured two giant claws staring up at you, and was absolutely drowned in A1 steak sauce, or something that tasted exactly like an overdose of vinegar in barbecue sauce, on an empty plate, with a puddle of yet more barbecue sauce: I got two bites out of it. It was tough. Just not edible. My partners "steak tartare" was so revolting she could not eat more than a mouthful. Then we got "L'addition," and found we had been charged for every single extra bit of mayonnaise, every squirt of horseradish, and as a finale, for me at the end, the waiter, who was very nice, came rushing over to bend over backwards to excuse the staff for forgetting the birthday desert my partner had arranged in advance, as a surprise. The entire experience just kept getting more surreal. We had a fun time trying to eat our impossible dinners, and joking with the waiter. My partner paid the bill without asking any questions, only because we had just had enough. We both love Portland to bits: We usually have great food in the City. This place, though, um, it needs some work, to put it kindly.
This was a flawless experience all around....food was spectacular, great service, great pace of the meal, great atmosphere. We shared a number of dishes, everything was outstanding. The tartare was one of the best things I've eaten in quite some time. 5 stars, can't wait to eat here again.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Steak Frites Bavette
What an incredible experience. We went here for our 10-year wedding anniversary and had the time of our lives. The food was out of this world. We started with the bread, gougeres and escargot. Amazing. Then we had the steak frites with a New York cut. Seasoned perfectly, medium-rare was spot on. Lastly, we chose three cheeses to end the evening with. They were all incredible. We enjoyed our experience at the chef's counter. The staff was incredibly attentive and obviously took pride in their work. It was cool to watch them work together to provide all of us with what can only be described as art. It was our first visit at St. Jack's and we will be back. Also, we haven't had a meal in Portland that matched this quality for the price.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Steak Frites Bavette, Gougères, Escargot
Fun date night! Great food and service! Drinks were some of the best I’ve had out in years!
Atmosphere: 5
Food: 5
Service: 5
It was a great night! Our waiter was amazing, he took wonderful care of us. I gave food 4 stars due to 3 of ordered the same steak temperature and each of them were cooked differently. One was more raw one was in the middle and one was more done but we had each ordered medium rare. I also felt that my steak was slightly over seasoned but I would eat it again any day. Can't wait till I can go back.
Atmosphere: 5
Food: 4
Service: 5
Restaurantji Recommends
Service was fine but nothing great. All the food had no salt and most of the food was served on chipped plates. I always thought French food was supposed to be luxurious and rich? This was just flat and uninspired. Since it's an open kitchen you should probably tell your kitchen staff not to talk about hard drug use that customers can hear.
Hands down, the best dinner experience we have had all year during which we have dined in 23 Michelin starred restaurants. This was by far a favorite. The ambience, service, wine list and vibe are all top notch, and the food is outstanding. We love to meet a happy chef cooking in his own restaurant. We can't wait to get back to this fantastic spot. Give them a try!
This is fine dining as it should be! Easy and comfortable but all the details are so thought out. The service is excellent, the food is excellent! Not stuffy but refined. Loved our experience so much. We are our way through many items on the menu and found everything delightful. The freshly made Madeline's for dessert were divine!
In the hallowed halls of St. Jack's, where the aroma of culinary mastery dances like a siren's call, I, as a member of the upper echelon, found myself enraptured in an epicurean adventure that transcended the mundane and soared into the realm of the divine.There I was lost in the typical Portland neighborhood, rain falling down on the rooftops, people huddling to and fro and as we all know there’s nothing better than an open door in a French corner and a good bartender greet you.As I crossed the threshold, the ambiance enveloped me like a cloak of sophistication, setting the stage for an evening of unparalleled indulgence. The flickering candlelight cast enchanting shadows upon the polished steel bar and oak tables, while the melodic strains of a Spotify quartet serenaded the diners, adding to the allure of the soirée.My similar, Justin, I let him have his way and man the wine was to die for.And Alex, the bartender, always a smile always a conversation, and what better than that on a rainy night in Portland Tuesday.Ah, but let us not tarry on the peripherals when the true stars of the evening awaited their moment to shine. The chef, a culinary virtuoso in his own right, Aaron Barnett orchestrated a symphony of flavors from his domain behind the scenes. His presence was akin to that of a maestro conducting an opus, each movement deliberate, each gesture imbued with passion.And what of the entrées, you ask? Prepare yourself, for mere words may fail to capture their magnificence. The Hamachi crudo, a delicate masterpiece of raw fish adorned with the finest accoutrements, transported me to the sun-kissed shores of the Mediterranean, where the sea itself whispered secrets of its bounty.But it was the Pâté en Croûte that stole the show, a culinary marvel encased in golden pastry, its rich, decadent flavors a testament to the artistry of French cuisine. With each decadent bite, memories flooded my mind like a torrential downpour, reminding me of nights spent under the stars aboard a grandfather's boat, where passion ignited like wildfire amidst the gentle lapping of the waves.But wait, did I just say that stole the show? Bullshit the escargot stole the show, but yet I am writing this review, as I am eating the food!As for the Escargot, ah, what words can do justice to these succulent morsels of delight? Tender snails bathed in garlic-infused butter, a celestial union of earth and sky that left me speechless with every tantalizing mouthful.One can’t stop dipping the garlic bread into the juice as I savor each and every single sip of the cornas le Chablis.No epicurean odyssey is complete without the perfect libation to accompany the feast. The sommelier, a veritable sage of the vine Justin guided me through a labyrinth of options before presenting a treasure from the Rhône Valley. As the crimson elixir danced upon my palate, memories of languid summer days in Bordeaux flooded my senses, accompanied by visions of a young French maiden whose allure was matched only by the intoxicating bouquet of the wine.In the kitchen, the chaos reigned supreme, yet amidst the whirlwind of activity, the chef remained a paragon of composure. With each flick of the wrist, each deft maneuver, he wove culinary magic that defied comprehension, his passion igniting a fervor in his fellow artisans as they toiled over the stove, each dish a testament to their collective dedication.As a scoundrel by nature, I am no stranger to the finer things in life, yet even I found myself humbled by the majesty of St. Jack's. It was a night of revelry and excess, of indulgence and ecstasy, where the boundaries between reality and fantasy blurred like watercolors on canvas.And as I savored the last lingering notes of the evening, I knew that I had experienced something truly extraordinary, a culinary journey that transcended the bounds of time and space, leaving an indelible mark upon my soul. For in the hallowed halls of St. Jack's, where passion and artistry converged, I found myself a willing acolyte.Cheers
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Mussels Provencal, Steak Frites Bavette, Butter Lettuce Salad, Steak Tartare, Chicken Liver Mousse
My first time was a great experience. This time, we had family coming into town for a birthday and this dinner was supposed to be the highlight of the trip. Our server was one of the rudest I've experienced, to the point of requesting another server. The comments she made and her poor attitude lingered over the rest of the evening/night. Really disappointing, especially with how we talked it up. I don't think we will be back. Truly one of the worst experiences Ive had in Portland.
Atmosphere: 3
Food: 4
Service: 1