Domestic & Foreign Cooking


(503) 228-3333
1014 SW Stark St. Portland, Oregon
Happy Hour 3 pm– 6pm, 10pm - Midnight
Dinner 6 pm– Midnight
 Weekend Brunch 10am-3pm



popcorn, piment d'Espellette, honey, butter (v) 6.
cheddarwurst croquettes, beer vinegar, pickle 7.                                    
fried padron peppers, herbed whey vinaigrette (v)        8.
grilled sourdough, cured salmon, melon, cucumber, fried chicken skin    9.
Goldin Artisan goat cheese board 15.
Clyde Common charcuterie*, pickles, mustard (a) 15.
charcuterie & cheese board 27.


chilled stone fruit soup, buttermilk granita, pistachio relish, basil (v)(a)    9.
green salad, fennel, citrus vin, sourdough crisp, cured egg yolk (v)    11.
heirloom tomato salad, red onions, beer vinegar, crouton, fegato     12.
escarole, grilled porcini conserva, pickled peas, poppyseed dressing (v)    12.
dungeness crab, chermoula, pea tendrils, sunflower butter, seed crisp    15.
grilled octopus, summer beans, radish, octopus mayo*    15.



ricotta tortellini, corn broth, blistered green beans, baguette (v)    23.
grilled chicken, summer cassoulet, bread n' butter zucchini, sausage    24.
chilled tagliarini, clams & bay shrimp*, zucchini, shishito vinaigrette    25.
bourbon barrel planked trout, cured beets, caraway vinaigrette, kale      25.
chili-rubbed Albacore tuna*, corn puree, onion confit, hushpuppy     26.
pork loin, hominy puree, chili-fried romanesco, hatch chili, cilantro     26.
herb-crusted lamb*, sausage, semolina gnocchi, pepper conserva   28.
grilled steak*, new potatoes, eggplant, tomato chimichurri, chevre    28.


FEASTS (serves 2-4)

Painted Hills T-bone*, grilled green garlic, demi-glacé, potato rolls 75.    



Boards (To share, served with sourdough toast)

smoked salmon mousse, sauce gribiche*, house pickles, arugula    8.
cumin-tomato braised chickpeas, baked egg* (v)        8.
warm pimento cheese, poached egg*, house pickles (v)    8.
house charcuterie, hard boiled egg, tomato chutney, mustard (a)    10.
Goldin-Artisan goat cheese*, brandied figs, olive tapenade    13.


grilled banana bread & cream cheese sandwich (v)        5.
cinnamon roll, seasonal fruit, cream cheese (v)            5.
vanilla yogurt, seasonal fruit, bourbon-macerated grapefruit, (v)    9.
    mint vinaigrette, seeded granola
short stack of sourdough pancakes, maple syrup, cardamom butter (v)    10.
    add seasonal fruit 2.


morning glory- hash brown, two eggs any style*, side, & toast    12.
eggs benedict- English muffin, ham, poached egg, smoked Hollandaise* 12.
           seasonal vegetarian option available
seasoned hashbrowns & brisket gravy, over easy eggs*    12.
croque madame- ham, fried egg*, cheddar, bechamel*, spicy greens    12.
farmer's skillet- seasonal vegetables, scrambled eggs, cheddar, toast (v) 13.
Clyde burger, fried egg mayo*, iceberg lettuce, pickled green tomatoes    13.
    choice of fries or salad, add fried egg* $2
Niçoise salad- tuna, haricot vert, fingerling potato, egg, fried caper    15.
steak & eggs*, black pepper & thyme grit cake, spicy greens,    17.
    house steak sauce    











house ricotta, hood strawberries, olive oil,    8.
    honey, saba, seafoam candy

lime custard pie, graham cracker crust,     8.
    honey vanilla meringue  

chocolate bombe, white chocolate mousse,     8.
    elderflower-compressed strawberries, nibs (a)    

macaron plate (cookies and cream,     8.
    strawberry rose, lemon pink peppercorn) (a)

house ice cream or seasonal sorbet    8.















Brunch Cocktails

Strawberry-Aperol Spritz: Aperol, strawberry, Cava, water,             9.
           carbonated and bottled in house
Clyde Common Radler: Clyde Common Lager by Rosenstadt,     8.
            grapefruit, lemon    
Bloody Mary: vodka, tomato, Worcestershire, lime,                     10.
            celery salt, pepper, beer chaser
Michelada: Clyde Common Lager by Rosenstadt, lime, orange,    8.
            Tapatio, chili salt   
5th Quadrant: Irish Whisky, cold brew coffee, vanilla, water,        9.
             carbonated and bottled in house
Bridge Club: Canadian Club, brown sugar, allspice dram, coffee,         10.
             black walnut liqueur, fresh cream


bottle of Cava and choice of juice (orange, grapefruit, cranberry)     25.











House Cocktails

Strawberry-Aperol Spritz    9.
Aperol, strawberry, cava, water, carbonated and
bottled in house

Daily Punch 7.

Champagne Supernova    10.
gin, Luxardo Bitter Bianco, blanc vermouth,
grapefruit 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.

Dagobah System    11.
rye whiskey, Fernet Branca, lime, house-made
ginger beer

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

Algonquin    12.
rye whiskey, bianco vermouth, pineapple,
lemon twist

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

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

The Long Goodbye    11.
Cynar, mezcal, lime, orange juice, soda


Draft Beer 6.

Clyde Common Lager by Rosenstadt (Portland, OR)
Breakside IPA (Portland, OR)
Pfriem Mosaic Pale Ale (Hood River, OR)
Ancestry Irish Red (Tualatin, OR)    
Portland Cider Co. 'Sorta Sweet' (Portland, OR) 

Bottled Beer

Elysian Day Glow IPA (Seattle, WA) 6.
Omission Gluten Free Pale Ale 6.
Eel River Porter 6.
Busch N/A (can) 6.



'16 Beuer Weiss Trocken (Pinot Blanc, Muller-Thurgau,) (DE)    10.
'16 Negro Angelo e Figli Vino Bianco (Arneis) 12.
'16 Omero Chardonnay Willamette Valley (OR) 15.


'17 Teutonic Wine Co. Rose  (OR) 14.              
      (Pinot Noir)
'17 Swick Rose (Pinot Noir) 14.                             


NV Fausse Piste Pizza Sauce (OR)       10.
       (Malbec/Pinot Noir/Syrah/Grenache)
’16 Chateau Falfas 'Les Demoiselles" (FR)
        (Merlot/Cabernet Sauvignon)     12.
'16 Envinate Albahra (Garnacha Tintorera) (ESP)   14.
'16 Crowley Pinot Noir Willamette Valley (OR) 15.                                                          


'13 Suriol Cava Reserva Brut Nature    14.
NV Eric Bordelet 'Poire Authentique' 13.
NV Val De Mer Brut Nature Rosé 14.
        (Pinot Noir)(FR)                                 

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 3.

Wine by the bottle


NV Eric Bordelet Poire Authentique Cider   35.
NV Domaine des Marnes Blanches Cremant du Jura    75.
    (Chardonnay) (FR)
NV Domaine Pignier "Brut" Cremant du Jura     50.
     (Chardonnay) (FR)


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.



’06 Domaine du Closel-Chateau des Vaults
Clos du Papillon-Savennieres75.
’15 Lucien Crochet "La Croix du Roy" Sancerre (Sauvignon Blanc)  54.
’14 Alice et Olivier DeMoor "L'humer du temps" Chablis 70.
’12 Domaine Francois Raveneau Chablis Premier Cru "Butteaux" 250.
’12 Pierre Morey "Les Terres Blanches" Meursault 160.
'14 Domaine Labet "en chalasse" Cotes du Jura
      (Savagnin sans soufe) 55.


’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.


’14 Do Ferreiro, Albariño Rias Baixas 46.
'14 Laura Lorenzo- Daterra "erea" Ribera Sacra 64.
'16 MicroBio Wines Correcaminos Verdejo 60.

’13 Knoll Loibner Riesling "Smaragd" Wachau70.
'14 Claus Presinger "Kalkundkiesel" (Grüner Veltliner/Pinot     Blanc/Chardonnay) 50.


’14 Analemma Gewürztraminer Columbia Gorge 48.
’16 Illahe Pinot Gris Willamette Valley 36.
'17 Teutonic White Blend Willamette Valley 48.
'15 Crowley "Four Winds" Chardonnay 72.


'15 Clos Cibonne "Cuvée Speciale des Vignettes"
Cotes de Provence (Tibouren) 58.


’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.
'12 Domaine du Gour de Chaulé
(Grenache/Syrah/Mourvedre) Gigondas 60.
'14 Clos Marie "L'Olivette"
(Grenache/Syrah/Mourvedre) Pic Saint Loup 50.
'14 Chateau La Peyre Haut-Medoc Bordeaux 50.
(Cabernet Sauvignon/Merlot)
’12 Chateau Ste. Anne Bandol -Provence
(Mourvedre/Grenache/Cinsault) 66.

’09 Rovellotti Ghemme Riserva
Costa del Salmino (Nebbiolo) Piemonte 90.
'14 Colombera & Garella Bramaterra 60.
'15 Brovia "Sori del Drago" Barbera d'Alba 55.
’14 Le Boncie "5" Chianti (Sangiovese) Toscana 48.
’14 Montesecondo "Il Rospo" (Cabernet Sauvignon) Toscana 50.
’07 Emidio Pepe Montepulciano d'Abruzzo 160.
’07 Farone Santa Maria Dell'Arco Montepulciano d'Abruzzo55.
'15 Passopisciaro "Passorosso" (Nerello Mascalese) Mt. Etna 80.
'16 Frank Cornelissen 'Contadino' Etna, Sicily    74.


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


’15 Brickhouse Ribbon Ridge Gamay Noire 52.
'16 Fossil and Fawn Silvershot Pinot Noir 55.
'15 Kelly Fox "Mirabi" Willamette Valley Pinot Noir 65.
’14 Ayres Ribbon Ridge Pinot Noir “Pioneer” 58.
'14 Cameron Rouge de Gris (Pinot Gris) Dundee Hills 62.
'15 Martin Woods Jesse James Pinot Noir 65.
'16 Walter Scott "Cuvee Ruth" 65.
'14 Eyrie Vineyards Pinot Noir 65.
'14 Antica Terra "Ceras" Pinot Noir Eola-Amity Hills 145.
’14 Gramercy Cellars "Lower East" Cabernet Sauvignon
Columbia Valley 58.
’13 Andrew Will “Two Blondes" Yakima Valley(Cabernet Sauvignon & Franc/Merlot)  100.
'16 Fausse Piste "Super MSG" Colubia Valley 52.

'14 Antonio Madeira Vinhas Velhas Tinto 68.
(Tinta Pinheira/Negro Mouro) Dao




Happy Hour

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


popcorn, piment d'Espelette, honey (v)  3.
french fries (v)    4.
market vegetable crudités, (v)(a)    5.
    house dipping sauces
fried chicken drumstick, cabbage,     6.         
    jerk vinaigrette, stone fruit
fried padrón peppers,     6.
    herbed whey vinaigrette (v)    
cheddarwurst croquette, bread & butter pickle,     6.         
     sour beer mustard
lamb sausage,      6.
    tzatziki, pickled shallots
grilled pork ribs, citrus glaze, mini biscuits   7.   
Clyde burger- fried egg mayo*,     8.
    pickled green tomatoes,
    iceberg lettuce, American cheese
house ice cream OR sorbet (v)    3.
macaron plate (a)    4.

fried hand pies, seasonal preserves,     5.
    powdered sugar (v)


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


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


Champagne Supernova
 Gin, Luxardo Bitter Bianco,
 blanc vermouth, grapefruit peel

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

Daily Punch:

Bourbon Renewal:
bourbon, lemon, cassis, bitters

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


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. Victoria Hutfilz is our pastry chef.

The Clyde bar is managed by Jeffrey Morgenthaler. Banjo Amberg is our beverage director, and designs our wine list with Shauna Sutera.

The front of house is managed by Jenn McDermott, Shauna Sutera, and General Manager Taylor Bougie.

What we're up to:

Gift Certificates

We can not guarantee that orders will reach their destination by the holidays

from 25.00

Clyde Common for everyone! Order your gift certificates online.

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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.