Portland , Oregon
Tel: 503 235 8180
Concierge.com's insider take:
"I've been wanting to combine Riesling and cachaša," said our intense bartender, mixing wine and liquor after a request for an on-the-spot invention. He added grapefruit and lime, tasted the concoction, and scribbled in his notebook before presenting it to the customer, who seemed very happy with the result. I was equally pleased with my Broken Shark (gin, Averna amaro, grapefruit, and absinthe). The food, frequently smoky, tart, and salty, is very cocktail-friendly: An appetizer of grilled romaine was sprinkled with smoked feta; pickled baby octopus (made in-house, of course) and tasso ham flavored a plate of sautéed green beans. The place is not as laboratory-chic as the name would imply, and when we asked the bartender to make us his favorite cocktail, it was nothing beakery or flasky: simply a classic daiquiri made with 15-year-old Guyanese rum.—Matthew Amster-Burton, first published on Gourmet.com
Open Mondays through Wednesdays 5 pm to midnight, Thursdays through Saturdays 5 pm to 1 am.
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