homepage10.jpg
 

Domestic & Foreign Cooking

(503) 228-3333
1014 SW Stark St, Portland, Oregon

Brunch Served Sat-Sun 10am-3pm
Lunch Mon-Fri 11:30am – 3pm
Happy Hour Daily 3pm – 6pm
Dinner Mon-Sat 6-12pm; Sun 6-11pm
 

Brunch

FOOD

brunch board- baguette, duqqa crackers, soft-boiled egg* 7.
       bacon jam, house ricotta, preserves, pickled veggies, honey  
bread pudding french toast, brown butter lemon curd,  9.
        poppyseed, lavender (v)
farmer’s market skillet- seasonal vegetables, featured cheese (v) 9.
biscuits and chicken sausage gravy 9.
       add 2 eggs*, any style for $2
two eggs*, sausage, or braised bacon, hash browns, toast  10.
fried egg and Olympia Provisions mortadella sandwich (a)  10.
        served with french fries or green salad
grilled Kauai shrimp, chickpea panisse, guajillo, black garlic, rhubarb 11.
fried chicken sandwich, candied bacon, marrionberry mostarda, sourdough 11.
        served with french fries or green salad
halibut omelette, pickled garlic, mustard seed, fennel  12.
wild king salmon, caperberry jam, radish, fried Meyer lemon 13.
lamb andouille Scotch egg, farro pilaf, mussels, lamb broth 14.
Wagyu beef flatiron, grilled asparagus, black ale steak sauce, sunny side egg 18. 

SIDES

simple green salad (v)  5.
almond coffeecake, whipped chevre, raisin chutney (a) (v) 4.
hash browns, cayenne salt (v)  3.
two eggs*: poached, scrambled or fried (v)  2.
toast and jam (v)  3.
house breakfast sausage  5.
Neuske's bacon 5.

(a)contains nuts (v)vegetarian *we use fresh, unpasteurized ingredients.

HOUSEMADE SODAS

ginger beer (12 oz. bottle)  6.
amarena cherry-grapefruit soda  3.
sparkling lavender lemonade  3.

 

COCKTAILS

Caesar:    9.
vodka, Clamato, Worcestershire, lime, celery salt, pepper

Bowie Knife:    10.
gin, lemon, sparkling brut rosé

Brandy Milk Punch:    9.
brandy, Jamaican rum, milk, vanilla, nutmeg

I, Chihuahua:    9.
tequila, lemon, orange marmalade, soda

Bridge Club:    8.
Canadian Club, brown sugar, allspice dram, black walnut liqueur, coffee, thickened cream

Charlie Horse:    9.
vodka, orange juice, ginger, Averna

MAKE YOUR OWN MIMOSAS   

bottle of Cava and choice of two juices    32.

JUICES

orange, grapefruit, cranberry    3./4.

TEA AND COFFEE

Steven Smith hot or iced tea    3./2.5
Stumptown coffee    2.5
 


Lunch

Snacks

roasted garlic cashews & house marinated olives (v)(a)  4.
popcorn, tōgarashi, honey, butter (v)  6.
CC & OP charcuterie; pork liver mousse, country pork pate, saucisson d'alsace, chorizo navarre, pickles, mustard & bread  15.

Plates

daily soup  6./8.
grilled gem lettuce caesar salad, croutons, pine nuts (a)  9.
CC green salad, fennel, radish, grana (v)  9.
       add grilled chicken or seared trout to either salad  4.
crispy Parisienne gnocchi, country ham  12.
fava bean and house ricotta agnolotti, carrot-cayenne puree (v) 12.
fried trout sandwich, caper aioli & carrot habanero slaw  12.
"Olympic" Burger*  12.
       bacon jam, American cheese, B&B pickles, fancy sauce
pork schnitzel, arugula and radish salad, huckleberry aigre-doux 14.
grilled flat iron steak*, pipara aioli*, sauteed ramps, home fries 15.

vegetables

grilled asparagus, almond aillade (v) (a) 7.
fried shishito peppers (v)  7.
seared cauliflower, salbitxada & cilantro (v)(a)  7.

(a)contains nuts (v)vegetarian *we use fresh, unpasteurized ingredients.


Dinner

SNACKS

house marinated olives  & roasted garlic cashews (v) (a)  6.
popcorn, tōgarashi, honey, butter (v) 6.
pork and shitake lumpia, sweet and sour  7.
blue cheese flan, cava caviar, almonds, espelette twists (v)(a)  15.
Clyde Common & OP charcuterie, pickles, mustard (a)  mkt.

plates

Clyde Common salad, radish, fennel, grana padanp (v)  9.
asparagus, brown butter sabayon, savory granola (v)  11.
charred snap peas, smoked honey ricotta, pickled green stawberry (v) 11.
radishes, tasso ham vinaigrette, fried green tomatoes 12.
grilled mackerel, fried shitake mushrooms, shishitos, chorizo 13. 
parisienne gnocchi, morels, milk jam vinaigrette  14.
Alaskan prawns, coconut reduction, tatsoi, leeks 15.
seared halibut, squid ink couscous, fava beans, bone marrow foam 18.
fried quail, cauliflower grits, pickled ramps 15.
smoked duck breast*, pecan butter, huckleberry aigre-doux (a)  17.
grilled pork loin, garlic scapes, snow peas, cherry mustarda  16.
mixed lamb grill*, apricots, bbq pistachios, chickpea panisse (a)  18.

feasts

dungeness crab bake, bay shrimp, spicy mayo, cheddar drop biscuit 70.
grilled beef ribs, celery beer jam, skillet cornbread  60.
molasses-smoked whole chicken, kumquat bbq, fu manchu, fried padrons 55.

DESSERT  

chocolate mousse parfait, coconut tapioca, coffee caramel, cream   8.
toffee-chocolate date cake, banana cream, cinnamon streusel  8.
zucchini-ginger ice cream cake, rhubarb preserves,  
          cream cheese frosting (a)   8.
strawberry shortcake, sweet pea pudding, graham cracker streusel, cream  8.
buttermilk panna cotta, pineapple sorbet, rum honey, carrot cake  8.
blue cheese flan, cava caviar, almonds, espelette twists (v)(a)  15.

 

Drinks

House Cocktails

Americano 8.
Campari, Italian vermouth, water, orange oil, carbonated and bottled in house

Daily Punch 7.
A.Q. 

Bittersweet Symphony 10.
Aperol, gin, Punt e Mes, lemon peel

Land Speed Record 10.
gin, orange juice, noily prat ambre, lime, fernet branca, bitters

Dark and Stormy 10.
Gosling’s dark rum, house-brewed ginger beer, lime

Bourbon Renewal: 10.
bourbon, lemon, crème de cassis, bitters

Spelling Bee 9.
Reposado tequila, agave syrup, absinthe, bitters, grapefruit peel

Barrel Aged El Presidente 12.
rum, dry vermouth, Grand Marnier, grenadine, aged for three months
in a bourbon whiskey barrel

Small Batch Old Fashioned 10.
Evan Williams single barrel bourbon, sugar, bitters, orange peel

Barrel Aged Negroni 12.
gin, sweet vermouth, Campari, aged for two months in a bourbon whiskey barrel

Broken Bike 8.
Cynar, pinot gris, water, lemon oil, carbonated and bottled in house

Sophomore Slump 11.
rye whiskey, Italian vermouth, Averna amaro, bitters, orange peel

Pacific Standard 9.
vodka, lemon, ginger, honey, soda

Coffee Daiquiri 11.
Appleton V/X rum, lime, Tia Maria, brown sugar

Draft Beer 6.

Portland Cider Company (Portland, OR)
Heater Allen Pilsner (McMinnville, OR)
Boneyard Hop Venom DBL IPA (Bend, OR)
Breakside Indian Session Ale (Portland, OR)
The Commons Dunkel Larger (Portland, OR)

Bottled Beer

Old German Can (Pittsburgh, PA) 2.5
Terminal Gravity IPA (Enterprise, OR) 6.
Weihenstephaner Hefeweissen 6.
Omission Gluten Free Pale Ale 6.
Boulevard KC Pils (Kansas City, MO) 6.
Stiegl Lager 6.
Ninkasi 'Oatis' Oatmeal Stout 6.
Samuel Smith Organic Cider 5.
Clausthaler N/A 6.

*WINES BY THE GLASS*

RED 

’13 Primitivo Quiles "Cono 4" (Monastrell) Alicante (ES) 9.
’13 Domine de la Roche Bleue "La Guinguette" Loire (FR) 12.
          (Gamay/Pineau d'Aunis)
’09 Chateau Pierre-Bise "Sur Schistes" Anjou Villages (FR) 13.
          (Cabernet Franc/Sauvignon)
’12 Brovia "Vignaviellej" Dolcetto d'Alba (IT) 12.
’13 Illahe Vineyard (Pinot Noir) Willamette Valley (OR) 14.

Rose

'14 Edmunds St. John Bone-Jolly  12.
          El Dorado Gamay Rose (CA)

WHITE

’14 Teutonic Wine Co. "Eleven" Wasson Vineyard (OR) 11.
’12 La Biancara, Angilino Maule "Masieri" (Garganega) Veneto (IT)  11.
’14 Avinyo "Vi d'agulla" Petillant Penedes (ES) 10.
          (Petit Grain/Muscat/Gerello)
'13 Domaine de l'Hermas Saint-Guilehm Le Desert Languedoc (FR) 11.
          (Vermintino/Roussane/Chenin)

SPARKLING 

’14 Bisson Glera (Prosecco) Vino Frizzanta (OR) 12.
 

Other Beverages

Pellegrino sparkling water 500ml 3.
Pomegrante-grapefruit soda 3.
Coke, Diet, Sprite, ginger ale 2.
Virgil’s Root Beer 3.
House-brewed ginger beer (500 ml) 7.
Steve Smith hot tea 3.
Steve Smith iced tea 2.5
Stumptown coffee 2.5

Absinthe

served in the traditional style with sugar cube and ice water
Kübler (Switzerland)  12.
Lucid (France)  12.
Pacifique (Washington)  15.
Pernod Absinthe (France)  13.

Whiskey

Kentucky Straight Bourbon
Angel's Envy  10.
Bulleit  8.
Bulleit 10  12.
Eagle Rare 17  20.
Four Roses  7.
Jim Beam  7.
Jim Beam Black Label  9.
Michter’s 10 Year  25.
Old Bardstown Estate  8.
Old Ezra 7 Year  8.
Old Grand-Dad 100  8.
Old Grand-Dad 114  9.
Wild Turkey 101  8.

Rye Whiskey

Bulleit Rye  9.
Hirsch Rye 21 Year  30.
Hudson Rye  20.
Jim Beam Rye  8.
Knob Creek Rye  11.
Old Overholt  7.
Ri One Rye  13.
Rittenhouse Rye  10.
Russell’s Reserve 6 Year  10.
Sazerac Rye  9.
Thomas H. Handy  20.
Whistle Pig 10 Year  12.
Wild Turkey Rye  8.
Willet Rye  20.

Small Batch Bourbon

Baker’s  12.
Basil Hayden  12.
Black Maple Hill 8  15.
Buffalo Trace  8.
Elijah Craig 12  8.
Four Roses Small Batch  12.
Hudson Baby Bourbon  20.
Jefferson’s Reserve  14.
Jefferson’s Reserve 18  25.
Johnnie Drum  8.
Knob Creek  11.
Pure Kentucky XO  8.
Rockhill Farms  12.
Rowan’s Creek  15.
Russell’s Reserve 10 Year  10.
Willet Pot Still  15.
Woodford Reserve  11.

Single Barrel Bourbon

Blanton’s  10.
Eagle Rare 10  10.
Elijah Craig 18  15.
Evan Williams ’00  11.
Evan Williams ’01  9.
Ezra Brooks  9.
Four Roses Single Barrel  12.
Hancock’s Reserve  14.
Knob Creek (60%)  14.
Wathen’s  9.

Cask Strength Bourbon

Booker’s  15.
George T. Stagg  30.
Noah’s Mill  15.
Wild Turkey Rare Breed  12.
William Larue Weller  30.

Wheated Bourbon

Maker’s Mark  8.
Maker’s ’46′  10.
Old Fitzgerald 12  10.
Old Fitz ’1849′  8.
Old Weller ‘107’  9.
W.L. Weller Special Reserve  8.

Kentucky Straight Wheat Whiskey

Bernheim Original  12.

Tennessee Whiskey

Dickel Barrel Select  9.
George Dickel #12  7.
Jack Daniels  8.
Jack Daniels ‘Green Label’   8.
Jack Single Barrel  12.


Wine by the bottle

SPARKLING

NV Clotilde Davenne Cremant de Bourgogne (Pinot Noir/Chardonnay)   40.
NV i Clivi “RBL” Brut Nature (Ribolla Gialla) Friuli     47.

CHAMPAGNE

NV J. Lassalle 1er cru “Préférence” (375ml) 50.
NV Billecart-Salmon Brut Rosé (375ml) 70.
NV Pierre Gimmonet Cuvée “Cuis” 1er Cru  Blanc de Blancs  (Chardonnay) 70.
NV Tarlant "Zero" Brut Nature (Pinot Noir/Meunier/Chardonnay) 78.
NV Bérêche & Fils Brut Réserve Vallée de la Marne 85.
       (Pinot Noir/Meunier/ Chardonnay)  
NV Champagne Savart "Calliope" Premier Cru Extra Brut 98.
       (Pinot Noir/Chardonnay) 
NV Vouette & Sorbee “Fidele” Extra Brut  (Pinot Noir) 98.
NV Vilmart E Cie “Cuvée Rubis”  Brut Rosé (Pinot Noir/Chardonnay) 125.
NV Jérôme Prévost La Closerie “Les Beguines” Extra Brut (Pinot Meunier) 140.
NV Jérôme Prèvost La Closerie “Fac-Simile” Extra Brut Rosé 200.
       (Pinot Meunier)  

**WHITE WINE**

FRANCE

’10 Domaine Pépière, Château-Thébaud  ”Clos des Morines”  Muscadet Sèvre et Maine 48.
’10 Château Soucherie, “Clos des Perrières”  Savennières (Chenin Blanc)  58.
’12 Domaine Huet “Le Haut-Lieu” Vouvray Sec 46.
’12 Patrick Piuze Chablis  ”Terroir Découverte” 45.
’11 Domaine Henri & Gilles Buisson “Sous La Velle” Saint-Romain, Bourgogne 68.
’12 Domaine Ostertag Pinot Blanc, Alsace  45.
’11 Jean Francois Ganevat “Cuvée Florine”  Côtes du Jura (Chardonnay) 88.

ITALY

’11 Ermes Pavese, Vallée d’Aoste  Blanc de Morgex et de la Salle (Prie Blanc) 48.
’11 Angiolino Maule (La Biancara) “Pico” Garganega del Veneto 50.
’11 Paolo Bea Santa Chiara Umbria Bianco (Malvasia/Garganega/Sauvignon/Grechetto/ Chardonnay) 70.
’12 Guccione “C” Monreale Sicily (Catarratto) 70.

SPAIN

’12 Do Ferreiro, Albariño Rias Baixas 45.
’11 Conreria D’Scala “Les Brugeres”  Priorat (Garnacha Blanca) 55.

AUSTRIA/GERMANY

’13 Alzinger Frauenweingarten Federspiel  Grüner Veltliner 52.

WEST COAST

’13 Teutonic Wine Company Pinot Gris Maresh Vineyard, Dundee Hills  45.
’11 Fausse Piste “L’Ortolan” (Roussanne) 50.
’11 Brickhouse ‘Cascadia” Ribbon Ridge  Chardonnay 58.
’11 Cameron Clos Electrique Chardonnay  85.

ROSÉ

FRANCE/ITALY/AUSTRIA
’12 Clos Cibonne Côtes de Provence Cru Classé (Tibouren) 44.
’12 Domaine Tempier Bandol Rosé  68.
’13 Yves Leccia Domaine D’Croce  Patrimonio-Corsica 50.
’13 Jutta Ambrositsch “Rosa Ambrositsch”  (Zweigelt) (AT) 58.

WEST COAST
’12 Cameron Saignée of Pinot Noir (OR) 42.

**RED**

FRANCE

’12 Vincent Gaudry Sancerre Rouge “Vincengétorix” (Pinot Noir) 52.
’06 Olga Raffault Chinon (Cabernet Franc) 48.
’12 Jacques Puffeney Arbois, Cuvee Les Bérangères (Trousseau)  75.
’11 Tissot “Singulier” Trousseau    52.
’10 Ghislane Barthod Chambolle-Musigny 145.
’11 Louis Boillot & Fils Volnay  ”Les Grands Poisots” 80.
’12 Jean Foillard, Morgon “Cuvée Corcelette” 68.
’10 Thierry Allemand “Chaillot” Cornas 185.
’10 Mas Cal Demoura “L’Infidéle”  Coteaux du Langeudoc  48.
’11 Domaine Leon Barral, Faugères (Carignan, Grenache, Cinsault) 65.
’11 Domaine Tempier Bandol     75.

ITALY

’07 Heinrich Mayer, Nusserhof Süditrol Lagrein  55.
’03 Giuseppe Quintarelli Valpolicella Classico Superiore  150.
’07 Teobaldo Cappellano Barolo Piè Rupestris 160.
’04 Cavallotto, Barolo Riserva Bricco Bocchis “San Giuseppe” 175.
’10 DeForville Barbaresco “Loreto”   60.
’05 San Fereolo “Austri” Barbera Langhe 54.
’11 Massolino Serralunga d’Alba Langhe Nebbiolo 52.
’12 Le Cantine di Indie Langhe Rosso (Nebbiolo/Barbera/Dolcetto)  32.
’11 Perrino Antonio Testalonga Rossese di Dolceacqua  65.
’07 Rocca di Montegrossi San Marcellino Chianti Classico 70.
’09 Montvertine “Le Pergole Torte”(Sangiovese) 170.
’06 La Torre Brunello di Montalcino (Sangiovese) 120.
’04 La Stoppa “Stoppa” Emilia Romagna (Cabernet Sauvignon/Merlot) 58.
’12 Occhipinti SP68 (Nero d’Avola/Frappato)  46.
’10 COS Cerasuolo di Vittoria Classico (Nero d’Avola/Frappato) Sicilia  50.

SPAIN

’01 Lopez de Heredia Tondonia Reserva Rioja  65.
’08 Remelluri Rioja Riserva 58.
’13 Alvaro Palacios Camins del Priorat 36. ‘
’11 D.Ventura Viña Caneiro Ribera Sacra 42.
’13 Gorrondonia Bizkaiko Txakolina (Hondarrabi Beltza) 50.

OREGON/WASHINGTON/CALIFORNIA

’12 Brickhouse Gamay Noir Ribbon Ridge 52.
’11 Cameron “Arley’s Leap” Pinot Noir 60.
’11 Ayres Ribbon Ridge Pinot Noir “Pioneer” 58.
’11 Scott Paul “La Paulee” Pinot Noir 50.
’11 Brickhouse Pinot Noir “Evelyn’s” 98.
’11 Colene Clemens “Margo” Pinot Noir 56.
’11 J.K. Carriere “Vespidae” Pinot Noir   60.
’12 Walter Scott Clos des Oiseaux Pinot Noir  Eola-Amity Hills 62.
’11 Antica Terra “Antikythera” Pinot Noir Eola-Amity Hills 160.
’99 Eyrie Vineyards Pinot Noir South Block 300.
’10 Fausse Piste “La Pyramide” Syrah   Columbia Valley    45.
’11 Gramercy Cellars Walla Walla Cabernet Sauvignon     88.
’09 Andrew Will “Sorella” Horse Heaven Hills  (Cabernet Sauvignon & Franc/Merlot/Petit Verdot) 92.
’10 Corison Cabernet Sauvignon Napa Valley 145.

_DLR9743.jpg

Happy Hour

Happy Hour Menu served Mon-Sun, 3:00-6:00P
 

FOOD

popcorn, tōgarashi, honey (v)  3.
marinated olives (v)  3.
garlic roasted cashews (v)(a)  3.
pork and shitake lumpia, sweet n sour, slaw 5.
Clyde Common Pate, pickles, baguette & mostarda  5.
chicken liver mousse, shortbread & jam  6.
asparagus, citrus vinaigrette, duck yolk (v) 6.
grilled duck hearts, meyer lemon butter & brioche  6.
saganaki, seared house cheese curds & olive bread (v)  7.
mussels, french fries, chorizo butter, green garlic aioli*   8.
kielbasa, smashed peas, fried onions 8.
6 oz. CC burger, bacon jam, B&B pickles, american cheese, fancy sauce  8.
     **served medium

***all items are served as they are ready
(a)contains nuts (v)vegetarian *we use fresh, unpasteurized ingredients.

WINE AND BEER

draft beer  4.
house red  6.
house white  6.

COCKTAILS  6.

Bittersweet Symphony:
Aperol, gin, Punt e Mes, lemon peel

Spelling Bee:
Cazadores reposado tequila, agave syrup,
absinthe, bitters, grapefruit peel

Daily Punch:
AQ

Bourbon Renewal:
bourbon, lemon, cassis, bitters

Pacific Standard:
vodka, lemon, ginger, honey, soda

Reservations

We are now accepting limited reservations online for parties up to 8 guests for brunch, lunch, and dinner Sunday thru Saturday. Reservations are limited to allow the restaurant to remain available for walk-in guests. If you would like to inquire about reservations for parties greater than 8, please contact the restaurant at 503.228.3333. We cannot accept reservations via email. 

Sunday through Thursday, the restaurant is available to offer a 3-4 course family style meals for groups of 13-22 with at least 4 days notice. Please direct inquiries to taylor@clydecommon.com.

General Questions: info@clydecommon.com
Press Inquiries: brooke@littlegreenpickle.com

Private Dining

For parties of more than 22, please contact Jennifer Alfieri-Adams, Catering and Events Director, for availability at The Cleaners, a spacious and versatile private event space shared by Clyde Common and the Ace Hotel. Further information about The Cleaners can be found here or by contacting Jen at 503.546.8509 or  jen@acehotel.com.

The Ace also offers, ROOM 101. Equipped with a number of amenities, including an HD projector/screen, conference phone, and butcher paper for note-taking.

Have a question?

Fill out the form below and we will get back to you as soon as possible.
If you are looking to make a reservation, please use the OpenTable tool above
or call the restaurant at 503.228.3333 

Name *
Name


Find a Table

Get updates
from Clyde Common

 
_DLR9415.jpg

About Us

Opened in May 2007 by Nate Tilden and Matt Piacentini, Clyde Common is a European style tavern serving delicious food and drinks in a casual and energizing space.

Chef Carlo Lamagna along with Sous Chefs Aaron Kerschen and Louis Martinez run our kitchen. Danielle Pruett is our pastry chef.

The Clyde bar is managed by Jeffrey Morgenthaler. Star Black designs our wine list.

The front of the house is managed by Brian Adams-Harford, Richard Hawk, and Taylor Bougie. Brian McCaul is our General Manager.

We offer lunch Monday – Friday, brunch Saturday-Sunday, dinner seven nights a week, and are open late every night but Sunday.

What we're up to:

Gift Certificates

 
from 25.00

Clyde Common for everyone! Order your gift certificates online.

Amount:
Quantity:
Add To Cart

Press

Food & Wine: 50 Best Bars in America

Star mixologist Jeffrey Morgenthaler oversees the innovative cocktail program at this all-day gastropub in the Ace Hotel. Morganthaler is especially famous for his barrel-aged cocktails; negronis (a mix of gin, vermouth and Campari) acquire a sweet, oaky finish after six weeks in Tuthilltown whiskey casks. The menu has inspired small plates (popcorn with pimentón), offbeat sandwiches (fried egg sandwich with corned beef and pickled cabbage on a biscuit) and a handful of pub-style entrées.

Esquire Magazine: Best Bars in America 2008

You're having:
A November cocktail

Hotel bars are sad places. The anodyne, Cheers-like decor, the conversation-crushing TVs, the grudging service, the uninspired drinks, make you wish youd taken the red-eye. Clyde Common -- in the Ace Hotel in the middle of downtown Portland -- breaks the mold. First of all, there are no TVs. And the bartenders are young and anything but burned out. The drinks? Lets just say that Portland has several great cocktail bars (try the Teardrop Lounge), but the majority of the people -- interesting-looking, lively people -- sipping cocktails here cant charge them to their room. Plus, the foods good. (1014 Southwest Stark Street; 503-228-3333) --David Wondrich

Portland Monthly Magazine: Deconstructing Clyde Common's Crispy Pork Trotter

When chef Carlo Lamagna took over the kitchen at Clyde Common last spring, he began to nudge his customers beyond their comfort zones. Exhibit A: his mammoth, deep-fried pork trotter (that’s a fancy culinary word for foot). Some might find Lamagna’s "Crispy Pata" creation a bit grotesque, with its menacing curved claw, pool of macerated fruit, and often a hefty knife pinning the limb in place—but one bite of the crisped, salty skin mingling with tart, pickled peppers will set your taste buds reeling. “I want people to really get involved with the food, tear it apart,” Lamagna says. “Bring out the weird, man.

Portland Monthly Magazine: Best Restaurants 2009

Clyde Common offers a warm antidote to the era of Twitter and Gmail: the pure joy of the face-to-face encounter. Oh, there’s also spectacular food. At this bright, open restaurant, your order may very well be based on the recommendation of a new friend from across the table. And whatever you choose—the pimento-dusted popcorn, perhaps, or the chicken-fried chicken livers—could become a favorite. Other restaurants may have imposed communal tables on their clientele, but only Clyde understands the careful calibration of space, service, and voyeurism that allows diners to feel cozy while eating with strangers.