In March, The Benson Hotel celebrated its 100th year. Since Simon Benson opened the doors of his namesake hotel in 1913 to coincide with the inauguration of Woodrow Wilson, The Benson has welcomed celebrities, CEOs, and presidents and endured an impressive number of renovations, all in the name of hospitality. Named the Best Portland Hotel in 2012 by The Oregonian’s editorial staff, The Benson continues to ensure that tradition never goes out of style.
Located in the lobby of The Benson Hotel, The Palm Court is the ideal spot for a quick bite or leisurely dining. Over the past five years, the restaurant was expanded to accommodate 70 guests, with the addition of partitions for privacy. Enjoy breakfast, lunch, and dinner daily, as well as a twice-nightly happy hour with special menu pricing, delectable appetizers, as well as a fine selection of local and international wines and specialty cocktails. Live entertainment is provided Friday and Saturday evenings.
El Gaucho, previously Portland’s original Trader Vic’s, is The Benson’s formal dining room. Here you will find the Northwest's steakhouse legacy coupled with elegant, old-school tableside service. Relax in the Cigar Lounge with a selection from the humidor or enjoy a 28-day dry-aged certified Angus beef steak in the dining room. Live Latin guitar plays every night of the week, making a meal at El Gaucho an event to remember.
The London Grill, formerly a favorite brunch spot in The Benson’s downstairs area, is now a private dining and catering space. Here, you may stumble upon The Benson’s "hidden" wine cellar, replete with more than 2,000 vintage wines.
Executive chef Gavin Russell truly loves impressing his guests, and often prepares special menus for diners upon request. Every dish features the freshest ingredients, with a special emphasis on locally grown, organic, and seasonal ingredients.
At The Palm Court you will find a wide range of appetizers and small plates, from fresh sushi to burgers. At El Gaucho, try the pancetta-wrapped Jumbo prawns, juicy dry-aged steaks and chops, hazelnut-encrusted rack of lamb, diver sea scallops tossed in linguine, or crimini and shitake mushroom risotto.
For The Daily Meal, chef Russell prepared a nine-course meal, which included a refreshing artichoke salad with English peas, mint, crescenza, and extra-virgin olive oil; a savory "8-Second Shrimp" with frozen tobiko, orange, chervil, pink pepper, and black salt; a delicious Snake River Farms Wagyu beef tenderloin with fingerling potatoes, pea tendrils, and beet syrup; and a rhubarb custard with vanilla cream, citrus, phyllo, and bull’s blood.
Suffice it to say that we envy anyone who finds themselves privileged to stay for more than one meal.
COMING UP: MOTHER’S DAY BRUNCH
Celebrate your special mom with Mother's Day champagne brunch in The Mayfair Ballroom. Enjoy a delicious array of salads, pastries, omelettes made to order, seafood, hot entrée selections, ham and beef carving stations, fresh-made desserts, and more.
Sunday, May 12 from 9:30 a.m. to 2:30 p.m. Last seating at 2:30 p.m.