Henry’s 12th Street Tavern Unveils Locally Sourced, Microbrew-Forward Menu

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Market-to-Table Ingredients From Painted Hills, Zenner's and Tillamook Shine on New Menu

Henry's 12th Street Tavern

Henry Weinhard and his brewery were a huge part of Portland culture for decades. We want to honor that local focus, and let people know that our new menu is sourced in Portland for Portland,” says Executive Chef Jerome Duncan

Known as “the” Portland destination for beer lovers, Henry’s 12th Street Tavern (http://www.hentrystavern.com) has introduced a new menu featuring locally sourced ingredients.

New offerings cast the spotlight on Painted Hills all-natural beef, Zenner’s sausages, Tillamook cheeses, and breads and buns from Portland French Bakery. Taking the food-and-beer pairing concept to a new level, local brews are inventively used throughout the menu—even dessert—to create intriguing, beer-inspired dishes, for example:

  • Dough for the Wheat Ale & Barley Malt flatbreads—the house version of pizza—is made with the popular, Widmer Hefeweizen (Portland, OR).
  • Henry Weinhard’s Private Reserve (Hood River, OR) is used in Henry’s Tillamook Cheddar Beer Soup and to braise Zenner’s sausages.
  • Laurelwood Organic Tree Hugger Porter (Portland, OR) is used to flavor the housemade condiment Tree Hugger Porter Mustard.
  • Henry’s Crème ‘Brewlee’ Sampler features Alameda Black Bear XX Stout-Nitro (Portland, OR) and Widmer Hefeweizen (Portland, OR).

With 100 beers on tap, beer is the focus at Henry’s, as the tavern occupies what was originally the Blitz-Weinhardt Brewery located in the heart of the Pearl District. The one-time brewhouse is now the dining room and bar, and the kitchen was formerly the malt storage building. Visible from the courtyard, the iconic Weinhard Brewery smokestack stands sentinel over the mixed-use Brewery Blocks development, which combines dining, retail and residential.

“Henry Weinhard and his brewery were a huge part of Portland culture for decades. We want to honor that local focus, and let people know that our new menu is sourced in Portland for Portland,” says Executive Chef Jerome Duncan.

View the complete menu: http://www.henrystavern.com/page/menu/43252. A few items from the new menu include:

Paquillo Peppers & Manchego Cheese Oven-Baked Flatbread ($12)
Roasted tomato sauce, kalamata olives, fresh thyme

Cheese & Onion Stuffed Urban Burger ($13)
8-oz Painted Hills all-natural beef, smoked mozzarella, pepperoncini and Mac & Jack braised onion stuffed, ripe tomato, Tree Hugger Porter mustard, green leaf, brioche bun

Henry’s Cheddar Beer Soup (Cup $4 / Bowl $6)
Made with Oregon’s own Tillamook® Sharp Cheddar

Pork, Beef & Garlic Knockwurst ($8)
Applewood smoked bacon fennel kraut, Tree Hugger Porter mustard, artisan garlic dill Kirby pickles

Henry's Crème Brewlee Sampler ($6)
Widmer Hefeweizen vanilla ginger, Alameda Black Bear XX Stout chocolate, shortbread cookies.

Henry’s 12th Street Tavern features over 100 beers and hard ciders on tap alongside expertly prepared dishes with innovative twists on traditional tavern food. The combination brings together an eclectic blend of beer inspired ingredients and flavors served up in one of Portland’s most historical landmarks- the Blitz-Weinhard Brewery. Open for lunch and dinner, hours are Sunday through Thursday 11 a.m. to 11 p.m., Friday and Saturday 11 a.m. to 1 a.m. Happy hour is Monday through Thursday 3 to 6 p.m. and 9 p.m. to close; Friday and Saturday 3 to 6 p.m. and 10 p.m. to close; all day Sunday. Henry’s is located at 10 NW 12th Avenue, Portland, OR in the heart of the Pearl District.

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Lori Randall
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