Second Profession Brewing is no longer just a destination for beer: Smoked salmon Benedict, grilled octopus, and green chile burgers are now rolling out of the brewery’s kitchen, home to the brand-new restaurant Arrowood.
Earlier this year, Second Profession Brewing decided to ditch its restaurant. A home brewer turned brewery owner, owner Charlie Goman wanted to focus on the beer and let another restaurant move in. “In Oregon, for some reason, breweries are de facto restaurants,” Goman says. “I was hearing from people that food was good, but they wanted more.” So when wholesale customer Mike Duggan, then of Kenton’s Swift & Union, showed interest, it seemed like a natural fit.
Now, the kitchen has updated its menu of kielbasa and macaroni and cheese, instead leaning heavily on the grill. A grilled broccolini small plate comes with black garlic aioli and tamari ginger vin, grilled lamb skewers perk up with a touch of gremolata, and a grilled shoulder tender pairs the grilled broccolini with pickled mushrooms and smoked potato. Executive chef Craig Day, who spent significant time in New Mexico, leans on Southwestern culinary traditions as well, with classics like green chile burgers as well as kale salads with the added crunch of corn nuts. Brunch incorporates quite a bit of the dinner menu, with additions like corn cakes with whipped lemon ricotta, a breakfast burrito with carnitas and hash browns, and sweet potato latkes with roasted tomatoes, fall pesto, and pickled mushrooms.
The restaurant reopened October 12, redecorating the space with art and adding a significant spirit collection. Duggan is handling the cocktail menu, which includes a rotating $5 drink. Meanwhile, Goman is diving back into the work that he really loves: Brewing balanced, approachable beers. Arrowood and Second Profession are located at 5846 NE Sandy Blvd.
Correction, October 22, 2019, 8:23 a.m.
This story has been corrected to show that the kitchen at Arrowood is not reliant on a wood-fired oven.