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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

popcorn, tōgarashi, honey, butter (v) 6.
pork and shiitake lumpia, sweet and sour 7.                                     
roasted carrots, burbere spice, yogurt sauce (v) 9.
cured salmon, sourdough toast, brown butter, apples,    10.
           pickled mustard seed, crispy chicken skin  
Goldin Artisan goat cheese board 15.
Clyde Common charcuterie*, pickles, mustard (a) 15.
charcuterie & cheese board 27.

starters

green salad, fennel, citrus vinaigrette, rye crisp, cured egg yolk (v)        11.
chermoula-roasted eggplant, burnt yogurt, bulgur wheat, almonds (v)(a) 12.
roasted beets, stone fruit, spicy candied walnuts, goat cheese frico (v)(a) 13. squid, Sardinian couscous, chorizo, tuna confit, scallions 14.
grilled spot prawns, jerk spice, paw paw puree, celery, cilantro, mint 15.

mains

pappardelle, saffron-IPA braised maitake & fennel, kohlrabi, grana(v) 23. 
braised chicken quarter, mustard-fried potato, apple, fennel 24.     
seared albacore, grilled frisée, pimentón aïoli, potato chips 25.
grilled coho salmon, braised chicories, bone marrow butter 26.
pork belly, hazelnut risotto, pickled peppers, basil (a) 26. 
braised goat, curried winter squash, wild rice, smoked cayenne purée 29.   
New York strip steak, celery-beer jam, celeriac dumplings,  29.
               roasted fall vegetables, veloute  

FEASTS

pepper crusted beef ribs, horseradish cream, tomato salad, fritters 65.               (serves 2-4)

 

 

 

 

 


DESSERT  

sweet potato ice cream, cheese cake foam, 8.
       bourbon cake, candied pecans (a)
crème fraîche semifreddo, chocolate pudding,     8.
    mint-chocolate 'oreo' cookie                                     
cinnamon roulade, apples, almond tuille,    8.
         carmelized apple crème anglaise (a)
petit fours plate; assortment of house candies (a) 8.
house ice cream or sorbet 8.

 

Drinks

House Cocktails

Fifth Quadrant 9.
Irish whiskey, cold brew coffee, vanilla, water,
carbonated and bottled in house

Daily Punch 7.
A.Q. 

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

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

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

Single Barrel Old Fashioned 12.
Clyde Common-selected 9-year Elijah Craig single barrel bourbon, sugar, bitters, orange peel

Pennsylvania Dutch    12.
pear brandy, Magdalena rum, Cardamaro, walnut, lemon oil   

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

Rotating Barrel Aged Cocktail 12.

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

Wrist Rocket    12.
rye whiskey, Italian vermouth, Tia Maria, bitters, lemon oil

Venetian Way    9.
Luxardo Bianco bitter, Carpano Bianco vermouth, water, carbonated and bottled in house

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

Snapdragon    9.
blanco tequila, apple butter, lime, vanilla

 

Draft Beer 6.

Rosenstadt Dunkelweizen (Portland, OR)
pFriem Pilsner (Hood River, OR)
Pelican Brewing IPA (Tillamook, OR)
Three Creeks Chocolate Porter (Sisters, 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

'15 Birgit & Katrin's"Blaufranker"  (Blaufrankisch) Burgenland (AT)   10.
’15 Dominique Andrian "Magnus" Cotes de Gascogne
        (Merlot/Tannat) (FR) 11.                                                             
'15 Cieck Canavese Rosso (IT)     12.      
        (Barbera/Freisa/Neretto)                         
'15 St. Reginald "The Marigny"
         Willamette Valley Pinot Noir (OR)     15.

WHITE

'15 Brand Weissburgunder (Pinot Blanc) Pfalz (DE)    10.
'15 Skouras "Salto" Peloponnese
        (Moscofielero) (GR) 12.
'16 Thomas Pico Vin de France
        (Chardonnay) (FR) 13.       

ROSÈ

'16 Clos du Tue-Beouf"Vin-Rosé"  (FR)  12.
    (Gamay/Grolleau)
'16 Smockshop Band "Spring Ephemeral"  Rosé                                                              (White Zinfandel)  (OR)  13.

SPARKLING

NV Domaine Pignier Cremant du Jura Brut (Chardonnay) (FR)  14.
          

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 Guy Larmandier Cramant Grand Cru Blanc de Blanc
(Chardonnay) (375 ml) 62.
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 Jérôme Prévost La Closerie “Les Beguines” 
        Extra Brut (Pinot Meunier) 140.
 

**WHITE WINE**

FRANCE

’06 Domaine du Closel-Chateau des Vaults
Clos du Papillon-Savennieres75.
'15 Lise & Bertrand Jousset Montlouis sur Loire
"Premier Rendez-Vous" (Chenin Blanc) 45.
’15 Lucien Crochet "La Croix du Roy" Sancerre (Sauvignon Blanc)  54.
’14 Alice et Olivier DeMoor "Coteau de Rosette" Chablis 70.
’12 Domaine Francois Raveneau Chablis Premier Cru "Butteaux" 250.
’12 Pierre Morey "Les Terres Blanches" Meursault 160.
’14 Domaine Ostertag Pinot Blanc, Alsace 45.
’13 Simon Bize "Les Champlains" Bourgogne
      (Chardonnay/Pinot Gris) 60.
'14 Domaine Labet "en chalasse" Cotes du Jura
      (Savagnin sans soufe) 55.

ITALY

’10 Vodopivec (Vitovska) Venezia Giulia 72.
’16 Venica e Venica "Ronco de Cero" Collio
(Sauvignon Blanc) 55.
’15 Foradori Fontanasanta Vigneti Dolomiti (Manzoni Bianco) 50.
’16 Salvo Foti, I Vigneri "Aurora" Etna Bianco (Carricante) Sicily 60.

SPAIN

’14 Do Ferreiro, Albariño Rias Baixas 46.
'14 Laura Lorenzo- Daterra "erea" Ribera Sacra 64.
’14 Los Bermejos Diego Secco Lanzarote, Canary Islands 48.
 

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 Gorge 48.
’16 Illahe Pinot Gris Willamette Valley 36.
’15 Walter Scott "Cuvee Anne" Chardonnay 70.
’12 Cameron Abbey Ridge Chardonnay 115.

ROSÉ

FRANCE
'16 Domaine Tempier Bandol Rosé 80.
'15 Clos Cibonne "Cuvée Speciale des Vignettes"
Cotes de Provence (Tibouren) 58.
'16 Domaine du Bagnol Cassis Rosé
(Grenache/Mourvedre/Cinsault) 58.
OREGON
'16 Bethel Heights Pinot Noir Rosé 50.

**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 Romain 82.
'15 Roland Pignard Régnié Beaujolais-Gamay 45.
'16 Jean Dutraive-Domaine de la Grand'Cour
"Tous Ensemble" Fleurie70.
'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.
 

ITALY

’06 I Clivi "Galea" Colli Orientali Friuli (Merlot) 60.
’09 Rovellotti Ghemme Riserva
Costa del Salmino (Nebbiolo) Piemonte 90.
'13 Odilio Antoniotti Bramaterra Piemonte
(Nebbiolo/Croatina/Vespolina/Barbera) 68.
’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) Sicilia 52.
 

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 Brickhouse Ribbon Ridge Gamay Noire 52.
'15 Kelly Fox "Mirabi" Willamette Valley Pinot Noir 65.
’14 Ayres Ribbon Ridge Pinot Noir “Pioneer” 58.
'14 Beckham Estate Pinot Noir Chehalem Mt. 50.
’12 Cristom Sommers Reserve Pinot Noir 82.
'14 Cameron Rouge de Gris (Pinot Gris) Dundee Hills 62.
'14 Eyrie Vineyards Pinot Noir 65.
'15 Eyrie Vineyards Trousseau 60.
'14 Antica Terra "Ceras" Pinot Noir Eola-Amity Hills 145.
'14 Smockshop Band Columbia Gorge Pinot Noir 55.
’14 Gramercy Cellars "Lower East" Cabernet Sauvignon
Columbia Valley 58.
’13 Andrew Will “Two Blondes" Yakima Valley(Cabernet Sauvignon & Franc/Merlot)  100.
'15 Arnot-Roberts Sonoma Coast Syrah 80.


 

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Happy Hour

Happy Hour Menu served Mon-Sun, 3:00-6:00pm & 10:00pm-close
 

FOOD

popcorn, togarashi, honey, butter (v)  3.
french fries (v)   4.                                                                        market vegetable crudites, house dipping sauces (v)   5.                      pork and shiitake lumpia, sweet n sour, slaw   5.
roasted carrots, burbere spice, yogurt sauce
goat sausage, curry, pickled shallots 6.                       
chicken wings, BBQ rub, ginger-chili sauce     6.
Clyde Common Rodeo burger*    8.
      bacon, American cheese, fried shallots,
      Marshall's habañero BBQ, pickles         

petits 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 all parties up to 12 guests. Reservations can be made online or by calling the restaurant at
(503) 228-3333. We do not accept reservation requests via e-mail.

To inquire about reservations for parties greater than twelve, please e-mail Taylor@clydecommon.com

General Questions: info@clydecommon.com

Private Dining

For parties of more than 30, please contact Lilly Harris, 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 Lilly at 503.546.8509 or Lilly.Harris@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.

 

Make a Reservation

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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.

Chefs Phillip 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. Brian McCaul is our General Manager.

What we're up to:

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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.