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entrees at red star tavern

Inventive regional cuisine in our downtown Portland restaurant

Located in Kimpton Hotel Monaco Portland ● (503) 222-0005

A Downtown Portland Restaurant Worth Celebrating

This is a tavern for the modern ages — spacious and warm, serving Northwest-inspired American dishes with ample use of local, organic ingredients. The inviting atmosphere of our downtown Portland restaurant includes touches small and big, like a 14-seat communal table made from the vertical cross-section of a walnut tree. Open for every eating occasion of the day, from breakfast to late-night snacking and imbibing, Red Star Tavern is a hot spot worth dropping by any time thirst or hunger strikes. Our downtown Portland restaurant is particularly buzzing during the epic happy hour, which runs over 5 hours every day, from 2:00 p.m. - 6:00 p.m. & 10:00 p.m. - Close. Indulge in small plates like Curried Chicken and Tavern Toast (with an olive relish and goat cheese) for just $5, while a large assortment of drinks, from microbrews on tap to signature cocktails, will only set you back $4 to $7.

Suggested cocktails: The Cold Awakening


Breakfast: Monday - Friday
6:30 a.m. - 11:00 a.m.
Brunch: Saturday - Sunday
8:00 a.m. - 2:00 p.m.
Lunch: Monday - Friday
11:30 a.m. - 2:00 p.m.
Dinner: Monday - Saturday
5:00 p.m. - 10:00 p.m.
5:00 p.m. - 9:00 p.m.
Bar: Sunday - Thursday
until 11:00 p.m.
Friday - Saturday
until 12:00 a.m.
Happy Hour: Daily
2:00 p.m. - 6:00 p.m.

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kimpton portland oregon hotel monaco food

Meet the Chef

A student of the Culinary Academy in San Francisco and mentored under beloved Chefs Walter Pisano and Kenny Giambalvo, Chef Dolan Lane expresses his passion for the farm-to-table experience by capturing what’s in season and putting it to delicious purpose.

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kimpton portland oregon hotel monaco cocktail

Drink Up

Can’t decide what to order? The eponymous Red Star is always a good choice, with vanilla vodka, raspberry liqueur, and a housemade citrus blend. But there are plenty more options where that came from.

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