Clark Lewis – Italian
The warm glow of a wood-fired oven anchors this sophisticated industrial space, where the scent of charred oak and roasting seasonal vegetables invites guests into a world of refined, farm-forward flavors. Artfully plated diver scallops and savory Coquille St. Jacques tarts find their match in rustic, blistered pizzas and vibrant sides like harissa-glazed carrots and crisp, farm-fresh sugar snap peas. Every dish captures a sense of place and craft, blending the raw energy of open-flame cooking with an elegant, garden-to-table sensibility.
1001, Southeast Water Avenue, Portland, OR, 97214 +150323522940Cuisine: Italian
Price range: $$$
Hours
- Monday - Sunday
- 8:00 AM - 8:00 PM
Menu
- Charcuterie Plate - 27
- Wood Fired Sausage & Wild Mushroom Pizza - 25
- Wood Fired Loaded Veggie Pizza - 23
- Coquille St. Jacques Tart - 21
- Pan Seared Diver Scallops - 27
- Harissa Glazed Roasted Carrots - 17
- Wood Oven Roasted Sprouting Cauliflower - 15
- Blistered Chase Farms Sugar Snap Peas - 15
- Dwelley Farms Corn Ribs - 15
- Wild Baby Arugula Salad - 15
- Zefiro Caesar - 17
- Montecocco Farms Red Beet Salad - 15
- Hand Cut Fresh Egg Pappardelle - 35
- Hand Cut Fresh Egg Tagliatelle - 30
- Fresh Egg Linguine - 36
- Gnocchi alla Campidanese - 34
- Saucebox Javanese Salmon - 42
- Wild Alaskan Halibut - 48
- Double R Ranch Beef Short Rib - 56
- Herb Roasted Mary’s Natural Chicken - 39
- Sumac Crusted Double R Ranch Ribeye - 67
- Lion’s Tail - 17
- Broken Fireplace - 15
- Barrel Aged Black Manhattan - 15
- N/A-groni - 14
- Cava Brut, Pares Balta - 14
- Pale Ale, Buoy Beer Company - 8