/pacific/cuisine/12th
Henry's 12th Street Tavern
The 14,500 sq. foot restaurant boasts 100 beers and hard ciders on tap. Combining the nostalgia of rustic exposed brick walls and dramatic 24 foot ceilings with state-of-the-art features such as a built-in frozen drink rail to keep libations cold, and flat screen and plasma TVs visible throughout the bar, Henry?s provides a "best of both worlds" atmosphere. Its extensive menu features dinner-house quality and presentation of Northwest and Pacific Rim cuisine, never to be confused with standard "pub grub" faire.
10 NW 12th Avenue
Portland OR 97209
news & blog search for Henry's 12th Street Tavern...
Feb 19, 2008StumptownLunch.com
Henry's 12th Street Tavern
10 NW 12th Street
Portland, OR
503-227-5320
* Happy hour runs daily from 3 to 6 pm
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Rating: 3 out of 5 stars
OK, Henry's has a great happy hour menu, but it's almost too much trouble finding a seat to even bother going! I can understand the mad rush at Portland City [...]
Mar 5, 2008tagged 'portland' on del.icio.us
Jan 3, 2008VeganFabulous
the lowdown: Henry's 12th Street Tavern | 10 NW 12th Ave., Portland, OR 97209 | 503.227.5320 | Website | Lunch, Dinner, Happy Hour | Entrees $7.95 - $27.95
Options include salads and house made veggie burger.
I have often scoffed at Henry's as a viable dining option ever since I witnessed a line that extended the length [...]
Jul 10, 2008Portland Beer Blog
Two of Hood River's favorite breweries introduce tasty new summer beers in Portland.
Wednesday marked the release of Double Mountain's first ever summer seasonal, a pilsner. The kick-off took place at Henry's 12th Street Tavern in Portland, Oregon, where giveaways and good times where enjoyed.
Ezra Johnson-Greenough of Belmont Station enjoys a pint with Double Mountain owner-brewer Charlie Devereux @ Henry's Tavern.
"Our first summer seasonal, Double Mountain Pils is a true lager, featuring a Czech yeast strain and six to eight weeks of aging. The malt bill is predominately Gambrinus Organic Pilsner malt, with a dash of imported German Vienna malt. The hops are 100% Sterlings, grown locally in the Yakima Valley.
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Oct 18, 2007Urban Drinks
Wednesday marked the release of Double Mountain's first ever summer seasonal, a pilsner. The kick-off took place at Henry's 12th Street Tavern in Portland, Oregon, where giveaways and good times where enjoyed.
Ezra Johnson-Greenough of Belmont Station enjoys a pint with Double Mountain owner-brewer Charlie Devereux @ Henry's Tavern.
"Our first summer seasonal, Double Mountain Pils is a true lager, featuring a Czech yeast strain and six to eight weeks of aging. The malt bill is predominately Gambrinus Organic Pilsner malt, with a dash of imported German Vienna malt. The hops are 100% Sterlings, grown locally in the Yakima Valley.
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for a great review of Henry's and more go here..... the california rolls were great. service was fast....to read the rest go to our blog.
http://manicmondaysrock.blogspot.com/ -- by cardxcore
Jul 10, 2007ExtraMSG
From The Portland Business Journal:
Jun 7, 2007WWIRE from Willamette Week
Pacific Coast Restaurants Inc., which operates some of Portland's best-known eateries, is being sold to Seattle-based Restaurants Unlimited Inc.Thanks to Angelhair at PortlandFood.org.
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Portland-based Pacific Coast operates 27 restaurants in Oregon, Washington and California, along with a Newport Bay franchise in Seattle.
Its holdings include the Portland City Grill in U.S. Bancorp Tower, Henry's 12th Street Tavern, Manzana Rotisseri Grill, Newport Seafood Grill, the Portland Steak & Chophouse, the Stanford's Restaurant and Bar chain and the Newport Bay Restaurant chain.
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Restaurants Unlimited Inc. formed in 1969 in Seattle with the opening of The Red Baron, described as a steak and lobster house.
Today, it is a nationwide operation with a handful of concepts. Its restaurants operate under the names Simon & Seafort's, Palomino, Kincaid's, Clinkerdagger, Stanley & Seafort's, and Maggie Bluff's.
Well-placed gossip minions deep inside Portland's restaurant world say that after a few months of being up-for-grabs, the entire Pacific Coast Restaurants chain is being sold to a deep-pocketed Seattle investor. The PCR brand includes Portland City Grill?by far the city's highest grossing restaurant?Henry's 12th Street Tavern (said to be number two in town), The Portland Steak and Chophouse, Manzana, Newport Bay and Stanford's.
According to the rumor mill (company officials are keeping their lips sealed on the subject), employees needn't worry?the buyer is not likely to make big changes. PCR, as its 1,800 employees lovingly call it, was born in 1980 when partners Al Fleenor and Robert MacLellen turned a failing seafood restaurant at Washington Square into the first Newport Bay, according to the company website. It currently operates 27 restaurants in three states.
Bluehour Happy Hour
It was a spur-of-the-moment decision, one brought on by a tough Friday morning at work. The kind of day that makes you start thinking about happy hour at 11 a.m. So, an email was sent to rally the troops- meet at bluehour at 1700 hours. We will partake in the drink specials and the affordable and consistently good happy hour foods. Friday was going to be redeemed.
But something happened on the way to happy hour. A little thing called lunch. Lunch at Henry's 12th Street Tavern, where quite a few of our trusty soldiers, despite careful ordering, were to be crippled with stomachaches to last well into the afternoon. One by one, those enlisted went AWOL. The idea of indulging in more food, no matter how fantastic or reasonably priced, was simply unappealing.
In the end, just noneifbysea and I sat down to an outside table. I'm not a stranger to the bluehour happy hour. Once in awhile, I just crave the margherita pizza. $5 for a thin crust pizza painted with a sweet, tangy sauce, comforted by just enough cheese, sliced tomatoes, buttery whole roasted garlic cloves and fresh basil. It's a gem, really. And often I find their daily special cocktails perfectly anticipate exactly how I'm feeling on any given day. It's good stuff.
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It was a spur-of-the-moment decision, one brought on by a tough Friday morning at work. The kind of day that makes you start thinking about happy hour at 11 a.m. So, an email was sent to rally the troops- meet at bluehour at 1700 hours. We will partake in the drink specials and the affordable and consistently good happy hour foods. Friday was going to be redeemed.
But something happened on the way to happy hour. A little thing called lunch. Lunch at Henry's 12th Street Tavern, where quite a few of our trusty soldiers, despite careful ordering, were to be crippled with stomachaches to last well into the afternoon. One by one, those enlisted went AWOL. The idea of indulging in more food, no matter how fantastic or reasonably priced, was simply unappealing.
In the end, just noneifbysea and I sat down to an outside table. I'm not a stranger to the bluehour happy hour. Once in awhile, I just crave the margherita pizza. $5 for a thin crust pizza painted with a sweet, tangy sauce, comforted by just enough cheese, sliced tomatoes, buttery whole roasted garlic cloves and fresh basil. It's a gem, really. And often I find their daily special cocktails perfectly anticipate exactly how I'm feeling on any given day. It's good stuff.
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