After months — if not years — of hype, plus a few delays, the incoming Portland Ritz-Carlton will finally open its 20th-floor restaurant next week. Bellpine, helmed by Portuguese expat Pedro Almeida, will open October 31, and is now accepting reservations.
Portland’s Ritz-Carlton is a part of the Block 216 development, a 35-story high-rise in downtown Portland in the former site of the Alder Street Food Carts. The building in its place will be home to a food hall, as well as the state’s first Ritz-Carlton and its associated restaurant and bar.
Bellpine, a modern American restaurant, will pull inspiration from the Pacific Northwest, using ingredients grown and raised here; the team at the Ritz hasn’t shared menus, but previous press releases and conversations with Almeida have teased dishes like purple Oregon uni with potatoes and egg, alder plank-roasted sockeye salmon with rosewater, farm rabbit with truffles, and candied mushrooms with chocolate-mushroom ice cream. The wine list, similarly, will pull heavily from the Willamette Valley, and the design of the space takes cues from Oregon natural landmarks like Haystack Rock.
Almeida grew up in rural Portugal, eventually traveling through Spain and Japan in young adulthood as he built his culinary skills. He was the executive chef of Midori at the Penha Longa Resort in Sintra, Portugal, and ran the kitchen when the restaurant won its Michelin Star. After 10 years in Portugal, he moved to Oregon to help open Bellpine. Also in the Bellpine kitchen is Lauro Romero, the Portland-based chef known for his pop-up, Clandestino, as well as his time at restaurants like República and King Tide Fish & Shell.
Bellpine is located at 812 SW Washington Street.