Green Curry Bone Marrow Hits Scotch Lodge’s New Happy Hour

Smoked cherry Manhattans, rice paper Funyuns, and Sichuan lamb poutine have arrived at one of Portland’s hottest new bars. Scotch Lodge, the gorgeously vintage subterranean whiskey and cocktail bar, started its new happy hour last night, which runs both early and late Sundays through Thursdays.

“It was the only way I could get poutine on the menu,” says co-owner Tommy Klus, referring to the restaurant’s Sichuan-gravy-smothered fries with cheese curds. Beyond the potential addition of smothered fries, the prominent restaurant vet wanted to get into the happy hour game to allow the bar staff and kitchen to play outside the norm. To that end, the food menu, designed by chef Tim Artale, gets into pretty inventive territory, from bone marrow served with milk bread and green curry to Funyun-style rice paper tossed in shrimp ramen spice. The sheepish can stick to olives with sherry and charred lemon or mixed nuts with honey and orange.

The drink menu acts like a more subdued version of the heady craft cocktail menu that defines Scotch Lodge; to start, the menu sticks to whiskey, with classics like a black manhattan with amaro and smoked cherry or a bobby burns with scotch, sweet vermouth, and benedictine. Down the line the menu will see some additions, including a gin martini.

The new happy hour will run 4 to 6 p.m. and 10 p.m. to midnight Sundays through Thursdays. Find the complete menu below.

• Scotch Lodge [Official]
• All Previous Scotch Lodge Coverage [EPDX]