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Trent Pierce's back-room restaurant Roe will soon launch a "nose-to-tail" menu highlighting fish the same way other chefs go whole hog. Eat Beat reports that the new head-to-fin tasting menu could feature entire multi-course menus based on one fish (like a whole tuna menu) and will see more face time with the chefs. Says Pierce: "It will be a little more interactive with us at the counter... We will hand the dishes to the guest and explain them." [Eat Beat]


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