Besaw's 114th Birthday Celebration

Besaw's 114th Birthday Celebration

We had the most wonderful time this weekend celebrating 114 years of Besaw's history. We wanted to share some of the photos taken by Greg Needham and Lisa Ramirez. A big thank you to everyone who joined us! Much Love, the Besaw's Crew.

Dress up and drink bubbles- It's party time!

Dress up and drink bubbles- It's party time!

Besaw's just turned 114 years old!! We wanted to celebrate (albeit a tad late) a history of shared meals, familiar faces, old friends, new friends, cocktail talks, fried chicken adventures, and chocolate cake.

We're dressin up the house this weekend and bringing back two of the MOST missed breakfast specials from our "classic" Besaw's menu.
The Prosciutto Scramble and the Avocado Sammy - !!!!!!!! yes.

ALSO! Brunch with us this weekend and enter our raffle to win a $50 gift voucher for dinner at Besaw's! Raffle is Saturday, March 4th, 8am- 3pm and Sunday, March 5th, 8am- 3pm. Winner will be drawn March 10th, 2017.

Party dates : Saturday March 4th and Sunday March 5th!

Come celebrate our 114th (or 1st) birthday!
See you this weekend!


the besaw's crew

Celebrating a Cornerstone of Northwest Cuisine : Besaw's Commemorates Wildwood's History

Celebrating a Cornerstone of Northwest Cuisine : Besaw's Commemorates Wildwood's History

This Saturday, February 25th, marks the third anniversary of Wildwood's close. We are planning to celebrate one night only with two famed dishes that were staples in Northwest Portland - Skillet Roasted Mussels and Potato-wrapped Dungeness Crab!! This one time special is happening Saturday, February 25th from 5-10pm at Besaw's.

We essentially brought the band back together when we relocated- Wildwood's executive chef, Dustin Clark, signed on with a long-time comrade, Cana Flug, Owner at Besaw's and former General Manager of the farm-to-table pioneer, Wildwood.  Along with our move, we brought on 21 employees from the old Wildwood location including, chefs, bartenders and servers.

Wildwood, originally opened by Cory Schrieber, quickly won praise for its innovative take on using local ingredients. Along with Higgins and Paley’s Place, many consider the restaurant to have played a large part in inventing what is now called “Northwest Cuisine”. - Portland Food and Drink
Flug says she's received about 100 comment cards asking if Besaw's can make Wildwood's famed mussels plate. "I think we're going to have to bring back some of the iconic dishes a few times," she says. "If I can get Dustin to do it after making them for 16 years." - Willamette Week
"We are proud of our past, our present and what this restaurant has meant to the Portland restaurant community for the last 20 years. We are especially proud of the strides our team has made in recent years and the awesome amount of blood, sweat, and tears they have dedicated to the restaurant.” - Cana Flug quoted in the Portland Monthly

SO! We encourage you all to come and celebrate a landmark restaurant that has inspired us all, built our culinary culture up, and nurtured an incredible amount of talent here in Portland, Oregon.

Wildwood celebratory specials on our menu:

Skillet Roasted Mussels - saffron, tomato, garlic, grilled bread

Potato-wrapped Dungeness Crab Cake- fennel, orange, watercress


We also want to give our gratitude to Dustin Clark. We are honored to have him as we continue traditions of Northwest cuisine in an ever-changing city. Much love to you Dustin!