![]() ![]() On Site: Daily Beer & 'Buch happy hour with complimentary kombucha and craft beers by local Ferment Brewery. Fending a midnight sweet tooth? Pints of locally-loved Salt & Straw ice cream can be delivered to your room to sample flavors as weird as Portland, such as pear and blue cheese, black pepper, and olive oil (it's better than it sounds). Included in each room are Knot Springs sea-salt soaks and scrubs, Nespresso coffee makers, Italian Egyptian-cotton linens, flat-screen TVs, and an honor bar with a range of local spirits. Rooms: 205 spacious guest rooms range from Standard, Premium, Premium Corner King, Loft, and a top floor Penthouse Suite with sweeping city views and a living room area with a private fireplace. This Place Is Perfect For: Urban travelers wanting a stylish base camp to explore Portland, as well as wellness enthusiasts taking their fitness routine on the road. Standout Detail: Travelers staying at Dossier get membership access to Knot Springs, Portland's social club and wellness haven for workout classes, spa treatments, and soaking sessions in urban hot springs overlooking the Willamette River. The Vibe: A refined and polished retreat in the heart of downtown Portland. Shinola bikes are available to explore the neighborhood. Or get in touch with the Fathom Travel Concierge and we can plan your trip for you. Rates change seasonally and start at $150. With adventure, culture, and exciting cuisine, Dossier curates a harmonious experience with the surrounding landscape, while delivering the kinds of quirk and charm that guests expect from Stumptown. Start the day with a soak in the urban hot springs at Portland's wellness center, Knot Springs (guests receive membership access during their stay), take the afternoon off the beaten path with hundreds of trails at the nearby Forest Park, and meet up-and-coming designers and artists in the lobby at the daily 'Buch and Beer happy hour with the local brewery. The plant-filled lounge invites travelers to decompress, relax, and settle into the laid-back lifestyle of the Pacific Northwest. Reservations are available online.Walking through the lobby of Dossier in downtown Portland is like taking a big breath of fresh air. Pacific Northwestern beer and wine round out the beverage menu, naturally.īistro Alder is now open for dinner, at 750 Alder Street. The non-alcoholic options here are also extensive, with everything from a brown butter cherry “cola” to an apple cider spritz with Oregon berry compote. Meanwhile, the 24 Carrot uses cold-pressed orange-carrot juice, pairing it with a house-smoked-alderwood-infused Espolon Blanco tequila. Many cocktails utilize a wide range of cold-pressed juices: The Shochu Collins swaps the gin for the aforementioned Japanese spirit, as well as cucumber green juice, cucumber-rice syrup, and cucumber-lavender bitters. The bar’s take on a French 75 comes with a house-made gin hydrosol (think: mist), saké, and marionberry simple syrup, alongside the traditional lemon and bubbles. While the food menu is inherently restrained, the cocktail menu gets into more involved territory. “The more simple something is, the more perfect it all has to be.” ![]() “I love the simplicity of the menu: focusing on quality, letting ingredients speak for themselves,” Dionne says. And the omelet gets little more than a house-made herbed farmer’s cheese. The steak frites get a dose of shallot-tarragon butter. Escargots comes with a classic parsley garlic butter and oyster mushroom breadcrumbs. Unlike many other French restaurants in Portland, Bistro Alder isn’t trying to be particularly outside the box - dishes are intentionally pared down to the essentials. “My first calls were to purveyors - what’s coming in, what do you have, can I get this,” Dionne says. Like its predecessor (and other Portland restaurants), Bistro Alder leans heavily on Pacific Northwestern produce and meat, sourcing from farms like Sauvie Island Growers, Pat n’ Tams Beef, and Taylor Shellfish Farms. “There are some really familiar pieces to me on this menu,” he says.īistro Alder opened September 20 in the space formerly home to Vitaly Paley restaurant Rosa Rosa, which closed in the wake of the pandemic. And the restaurant’s pasta, served with pistou and sheep’s milk feta, uses a dough he developed with his daughter. His wife will often ask him to make her moules Marinières on birthdays or anniversaries. The frisée aux lardons, a salad with poached egg and bacon, was a favorite of his from his days at Carafe. But for chef Aaron Dionne - formerly of restaurants like Pacific Northwestern destination Higgins and the late, great Carafe Bistro - this menu is actually quite personal. When looking at the menu at Bistro Alder, the new French restaurant open within the Dossier hotel, visitors may just see brasserie standards: steak frites, escargots, croque monsieur and madame. ![]()
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