ABOUT SOUTHPARK SEAFOOD
This stylishly casual seafood eatery, located in the heart of downtown Portland, has been delivering Pacific NW gold in ways that are both sophisticated and approachable for over twenty-five years. Partnered with the Monterey Bay Aquarium Seafood Watch, only seafood that has been fished or farmed in ways that minimize the environmental impact is offered at Southpark Seafood. Oregon Dungeness Crab, King Salmon, Pacific Oysters, Clam Chowder from scratch, and house-made everything; Southpark Seafood utilizes the freshest farm-to-table produce and the best of the best seafood around.
13-seat oyster & raw bar
With a large selection of oysters, a menu that changes with the season and an innovative thirteen-seat raw bar, we dare you to find a better place for a dozen on the half shell.
You an oysters newbie? We recommend starting with three basic criteria, brininess, texture and finish
The simplest and most fundamental aspect of the shellfish’s flavor, this term describes the saltiness of the oyster coming directly from the source water. An oyster of high brine will deliver a more natural salty flavor, while low brine will provide less salt.
An oyster can be meaty, silky, fatty, thin, tender or clean. All of these drastically influence the flavor and overall experience.
Sometimes taking a few moments to reveal itself, the finish of an oyster can hold hints of mineral, umami, vegetation and sweetness such as melon or honeydew. A good wine, beer or gin can also modify the flavors within the finish and enhance the oyster overall. Your server will be very knowledgeable regarding the proper beverage pairings.
Oysters gain their flavor profiles from a variety of factors in their environment: the salinity and tide patterns of the water; the makeup of the floor of the estuary; how and whether the farmers suspend them in the water or allow them to tumble with the tide; their age; and other factors. It’s all a culmination of intensive processes that can take years of hard work.
In other words, oysters are so much more than just a heavenly tasting thing in a pretty shell. Try a dozen at our raw bar and see what we mean.
Sustainable seafood in portland, or
Devoted to our guests and to our planet
Our commitment to sustainability and environmentally friendly practices extend from our farmers and growers to how we reduce, reuse, and recycle.
Many restaurants throw around “sustainability” as a buzzword. Far too few actually follow the spirit behind the name.
At Southpark Seafood, sustainability never has been and never will be a buzzword; it’s part of our core. As a multi-generational company, we are acutely aware of the importance of leaving this world better for our children. We simply cannot allow the wonderful food choices on our menu to one day contribute to extinction or the degradation of our planet. We’re proud to support sustainable practices throughout every part of our restaurant.
Southpark’s management team, green team and staff are committed to doing business responsibly. Some of our sustainability practices include:
- Compost of all food waste
- Recycling of all cooking oil
- Avoiding of any unnecessary packaging
- Recycling of cardboard, cans, glass and paper
- Compostable trash can liners
- Straws made from corn
- Bar picks made of wood
- Compostable to-go containers
- Menus, comment cards and letterhead made from post consumer material
A little about Chef
Our executive Chef Chris Robertson joined Southpark Seafood in 2016. He brought with him experience in New York kitchens, mostly in restaurants within the Danny Meyer empire, which is one of the most successful and respected restaurant groups in the world.
If you’ve dined with us, you’ll know Chef prioritizes high quality, sustainable food from the source. He switches up our menu frequently to reflect what’s in season and flavors that pleasantly surprise your palate.