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Domestic & Foreign Cooking

(503) 228-3333
1014 SW Stark St. Portland, Oregon
Happy Hour 3 – 6
Dinner 6 – close


Dinner

SNACKS

spicy candied peanuts (v)(a)   4.                                                           popcorn, tōgarashi, honey, butter (v)   6.
pork and shiitake lumpia, sweet and sour   7.
Clyde Common charcuterie*, pickles, mustard (a)   20.

starters

green salad, fennel, pickled asparagus, roasted garlic vin, San Tumas (v)  11.
grilled asparagus, caramelized egg yolk, spicy chicharrón crumble    11. charred snap peas, pea shoots, Meyer lemon, 'everything' granola (v)13. smoked pork loin, apple butter spätzle, broccoli, red onion14.                   

mains

BBQ King Oyster mushrooms, buttered chow chow, fried grits (v) 23.    spicy fried chicken, dirty rice & beans, chicken liver, spring onion 26.         lamb neck, farro, pepitas, pickled raisins, artichoke, cumin vinaigrette 27. seared scallops, house fettuccine, green garlic pesto, guanciale, (a) 29.      halibut, potato pancake, grilled asparagus, smoked onion hot mustard    29.  prime strip steak, grilled carrots, chermoula polenta, rhubarb beer jam   32.  galbi beef ribs, scallion pancakes, kimchi, iceberg lettuce     65.            (serves 2-4)

 

 

 

 

 


DESSERT  

rosewater granita, strawberry jam, mochi, matcha pearls 8.
graham nougat glacé, smoked chocolate mousse, marshmallow fluff, graham feuilletine8.                                                                                       tapioca pudding, vanilla, roasted rhubarb,granola, juniper-rhubarb jello, shiso 8.                                                                                                   petit fours plate; assortment of house candies (a)   8.
house ice cream or sorbet   8.

 

Drinks

House Cocktails

Farmer's Almanac 9.
Canadian whisky, Starvation Alley cranberry, apple cider, carbonated and bottled in house

Daily Punch 7.
A.Q. 

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

Trailer Daisy    10.
vodka, dark rum, lime, spiced orange, house-brewed ginger beer

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

Southbound Suarez 9.
reposado tequila, lime, agave, Becherovka, house horchata

Barrel Aged Bamboo 12.
Amontillado sherry, dry vermouth, orange bitters, aged for two months in 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

Teacher's Pet 12.
rye whiskey, dry vermouth, Madeira reduction, Cointreau, bitters, lemon oil

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

Sound + Vision 9.
gin, Swedish Punsch, lime, orgeat

String Bikini    11.
Jamaican Rum, coconut, lime, pineapple

Draft Beer 6.

Rosenstadt Dunkles Lager (Portland, OR)
pFriem Pilsner (Hood River, OR)
Pelican Brewing IPA (Tillamook, OR)
Golden Valley Brewery Dundee Porter (McMinnville, OR)
Portland Cider Co. (Portland, OR)

Bottled Beer

Elysian Day Glow IPA (Seattle, WA) 6.
Weihenstephaner Hefeweissen 6.
Omission Gluten Free Pale Ale 6.
Apex Predator Farmhouse Ale 6.
Stiegl Lager 6.
Eel River Porter 6.
Einbecker (Einbeck, Germany)N/A 6.

*WINES BY THE GLASS*

RED 

’14 Domain Philemon Jurancon Noir(FR) 10.     
'11 Scarpa "La Selva di Moirano"
        Brachetto Secco (IT)  13.
'15 Enviante "Albahra"       
        (Garnacha Tintorera) Almansa (ES) 12.
'15 Cameron Willamette Valley Pinot Noir    14.

WHITE

'15 Brand Weissburgunder                                                                  (Pinot Blanc) Pfalz (DE)    10.                             
'15 Casal de Arman "Eira dos Mouros" Ribeiro
        (Treixadura) (ES) 11.
'15 Les Pentes de Barène- Tursan  
       (Gros&Petit Manseng/Sauvignon Blanc) (FR)  11.                             '15 Holden Layne Vineyard Applegate Valley                            (Vermentino) (OR) 13.

ROSÈ

'15 Doamine Maestracci "E Prove" (FR)   
        (Niellucciu/Sciaccarellu) Corsica Rosé  12.

SPARKLING

NV Le Vigne di Alice "Tajad" Prosecco (IT) 12.
          

Other Beverages

Pellegrino mineral water 500ml 3.
amarena cherry-grapefruit soda3.                                                                sparkling lavendar lemonade 3.                                                                     Dr. Pepper (cane sugar) 3.                                                                             Pepsi, Diet, Sierra Mist, ginger ale 2.
Steelhead 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


Wine by the bottle

SPARKLING

NV Eric Bordelet Poire Authentique Cider   35.
NV Domaine Montbourgeau Cremant du Jura (Chardonnay) 48.
'15 Marie Thibault "La Roue qui Tourne" Loire Rosé (Gamay) 46.
'16 Fausse Piste "Fish Sauce" Methode Ancestral (Muscat) (OR) 45.
 

CHAMPAGNE

NV Billecart-Salmon Brut Rosé (375ml) 70.
NV Pascal Doquet "Arpege" Premier Cru, Vertus
       Blanc de Blanc (Chardonnay) 70.
'13 Marie-Courtin "Resonancé" Extra Brut
Cotes de Bar (Pinot Noir) 85.
NV Savart "Bulle de Rosé" Brut Rosé (Pinot Noir/Chardonnay) 90.
NV Cedric Bouchard "Roses de Jeanne"
       Cote de Val Vilane (Pinot Noir) 110.
NV Jérôme Prévost La Closerie “Les Beguines” 
        Extra Brut (Pinot Meunier) 140.
 

**WHITE WINE**

FRANCE

’06 Domaine du Closel-Chateau des Vaults C
Clos du Papillon-Savennieres75.
'15 Lise & Bertrand Jousset Montlouis sur Loire
"Premier Rendez-Vous" (Chenin Blanc) 45.
'15 Francois Chidane "Les Argiles" (Chenin Blanc) Loire Valley62.
’15 Thomas-Labaille Chavignol Sancerre (Sauvignon Blanc)  50.
’14 Alice et Olivier DeMoor "Coteau de Rosette" Chablis 70.
’12 Domaine Francois Raveneau Chablis Premier Cru "Butteaux" 250.
’11 Antoine Jobard "En La Barre" Meursault 125.
’14 Domaine Ostertag Pinot Blanc, Alsace 45.
’13 Simon Bize "Les Champlains" Bourgogne
      (Chardonnay/Pinot Gris) 60.

ITALY

’10 Vodopivec (Vitovska) Venezia Giulia 72.
’13 Giuseppe Quintarelli "Secco Ca'del Merlo" (Garganega/Trebbiano         Toscano/Sauvignon Bianco/Chardonnay/Saorin) 80.
’15 Foradori Fontanasanta Vigneti Dolomiti (Manzoni Bianco) 50.
'10 Cascina Degli Ulivi "Montemarino" Gavi, Piemonte (Cortese) 54.
’13 COS "Rami"  (Inzolia/Grecanico) Sicilia 54.

SPAIN/GREECE

’14 Do Ferreiro, Albariño Rias Baixas 46.
'14 Laura Lorenzo- Daterra "erea" Ribera Sacra 64.
’14 Los Bermejos Diego Secco Lanzarote, Canary Islands 48.'
'15 Domaine Sigalas Santorini (Assyrtiko) 47.
 

AUSTRIA/GERMANY
’13 Knoll Loibner Riesling "Smaragd" Wachau70.
'14 Claus Presinger "Kalkundkiesel" (Grüner Veltliner/Pinot     Blanc/Chardonnay) 50.
'15 Weiser-Kunstler Riesling (DE) 44.

WEST COAST

’14 Analemma Gewürztraminer Columbia Gorge48.
’14 Eyrie Vineyards Pinot Gris 36.
’14 Crowley Four Winds Chardonnay 75.
’12 Cameron Abbey Ridge Chardonnay 115.

ROSÉ

FRANCE
’15 Yves Leccia Domaine D’Croce  Patrimonio-Corsica 48.
'15 Clos Cibonne "Cuvée Speciale des Vignettes"
Cotes de Provence (Tibouren) 58.

**RED**

FRANCE

’12 Clos Rougeard Saumur Champigny 185.
’14 Antoine Sanzay Saumur Champigny (Cabernet Franc) 50.
’14 Joseph Dorbon Arbois (Ploussard) Jura 52.
’10 Ghislane Barthod Chambolle-Musigny 145.
’13 Domaine Henri & Gilles Buisson
"Absolou" Saint Romain82.
’14 Domaine Dutraive (Grand'Cour) "Cuvee Vieilles Vignes" Fleurie 53.
’14 Marcel Lapierre Morgon (Gamay) 50.
'15 Jean Foillard "Cuvee Corcelette" Morgon 68.
'11 Thierry Allemand Cornas "Chaillot" 250.
’14 Herve Souhaut Syrah VDP L'Ardeche 50.
'12 Domaine du Gour de Chaulé
(Grenache/Syrah/Mourvedre) Gigondas 60.
'14 Clos Marie "L'Olivette"
(Grenache/Syrah/Mourvedre) Pic Saint Loup 50.
'12 Michel Théron Clos du Jaugueyron "Petit Jaug" (Merlot/Cabernet Sauvignon) Margaux 78.
’12 Chateau Ste. Anne Bandol -Provence
(Mourvedre/Grenache/Cinsault) 66.
'12 Domaine Ameztia (Tannat/Cabernet Franc) Irouleguy 50.

ITALY

’06 I Clivi "Galea" Colli Orientali Friuli (Merlot) 60.
’06 Monsecco Ghemme-Alto Piemonte (Nebbiolo) 70.
’06 Cavallotto Barolo Riserva Bricco Bocchis “San Giuseppe” 180.
’06 Cascina Grillo "Igiea" Monferrato Piemonte (Barbera) 50.
’14 Le Boncie "5" Chianti (Sangiovese) Toscana 48.
’14 Montesecondo "Il Rospo" (Cabernet Sauvignon) Toscana 50.
’11 Montvertine "Le Pergole Torte" (Sangiovese)  170.
’09 Stella di Campalto Brunello di Montalcino 165.
’07 Emidio Pepe Montepulciano d'Abruzzo 160.
’07 Farone Santa Maria Dell'Arco Montepulciano d'Abruzzo55.
’06 Calabretta Vigne Vecchie (Nerello Mascalese) Sicilia52.
 

SPAIN

’04 Lopez de Heredia Tondonia Reserva Rioja70.
’10 Remelluri Rioja Riserva 58.
’12 Jose Antonio Garcia "Aires de Vendimia" Bierzo (Mencia) 65.

OREGON/WASHINGTON/CALIFORNIA

’15 Kelly Fox "Mirabi" Willamette Valley Pinot Noir65.
’14 Ayres Ribbon Ridge Pinot Noir “Pioneer” 58.
’12 Cristom Sommers Reserve Pinot Noir 82.
’14 Walter Scott Freedom Hill Pinot Noir  Eola-Amity Hills 75.
'14 Cameron Clos Electrique Pinot Noir 115.
'14 Cameron Rouge de Gris (Pinot Gris) Dundee Hills 62.
'14 Eyrie Vineyards Pinot Noir 65.
'15 Eyrie Vineyards Trousseau 60.
'13 Antica Terra "Ceras" Pinot Noir Eola-Amity Hills 145.
’14 Fausse Piste “Garde Manger”  Syrah Columbia Valley 45.
'14 Smockshop Band Columbia Gorge Pinot Noir 55.
’14 Gramercy Cellars "Lower East" Cabernet Sauvignon
Columbia Valley 58.
’12 Andrew Will “Two Blondes" Yakima Valley(Cabernet Sauvignon & Franc/Merlot)  100.
'14 Broc "Vine Starr" Sonoma County Zinfandel 55.


 

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Happy Hour

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

FOOD

popcorn, tōgarashi, honey (v)   3.
french fries (v)   4.                                                            
market vegetable crudites, house dipping sauces (v)   5.                      pork and shiitake lumpia, sweet n sour, slaw   5.
fried brussel sprouts, crab fat mayo     6.
roaster carrots, corriander honey (v)  6.
Clyde Common Rodeo burger*                                                     bacon, American cheese, fried shallots,                                    Marshall's habañero BBQ, pickles          8.
petit fours                                                                                           assortment of house candies 4.                                                             house ice cream OR seasonal sorbet   3.

***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

Southbound Suarez:
reposado tequila, lime, agave,                                                                 Becherovka, house horchata

Daily Punch:
AQ

Bourbon Renewal:
bourbon, lemon, cassis, bitters

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

Reservations

We accept a limited number of dinner reservations for parties of 6-12. To make a dinner reservation, please call the restaurant at (503) 228-3333. We cannot accept reservation requests via e-mail.

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

General Questions: info@clydecommon.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, featuring a number of amenities including an HD projector/screen, conference phone, and butcher paper for note-taking.

 

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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 Roberto Almodovar,  Philip Dekanick and Clayton Allen run our kitchen. Kristen Napoleoni 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 Taylor Bougie and Heather McManis. Brian McCaul is our General Manager.

What we're up to:

Gift Certificates

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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.