"...the crab toast, a slice of golden griddled bread topped with a mountain of Dungeness and Calabrian chiles under a cascade of saffron hollandaise -- glorious and borderline indecent."
"The interior is cozy with its portrait of Bill Murray from The Life Aquatic on the wall and other nautically themed decorative touches throughout, and the food is just as thoughtful. Family-style options like cedar-planked whole trout or the prix fixe “Let Us Cook For You” family style dinner put together by the chef for the table are great for groups."
"Here, owner Derek Hanson (Laurelhurst Market) and his team balance a cast of crudos, shellfish,
fish and fish stews with some
role-playing seasonal veggies in an
upscale reboot of the seafood shack."
"Portland has always been more a river town than a coastal one, but until recently you'd have to send your guests to one of the mid-tier fish halls downtown. Now, head down to the year-old Jacqueline on Southeast Clinton Street, which has evolved into Portland's best home for seafood."
"What better way to stay cool than by slurping a dozen oysters on ice? And for just $1 a piece, six days a week, it’s always the best two hours of our day."
"Derek Hanson (Laurelhurst Market) and his team balance a cast of crudos, shellfish, fish and fish stews with some role-playing seasonal veggies in an upscale reboot of the seafood shack."
"Jacqueline adds to the small
but growing pool of restaurants
that do our finned friends justice."
"Portland's best new oyster bar. Beautifully shucked Northwest bivalves run you a buck during the 5-7 p.m. happy hour."
"Jacqueline's version, though slightly overcooked on our visit, has an elegant tomato broth sown with crab claws, smoked oysters, clams, mussels, halibut and salmon, all adorned with dill flowers and served with a demi baguette from Little T. It might be Oregon's best-looking cioppino."
"Jacqueline will bring a creative service model to the table, too. "The new minimum wage is going to change the rules for how restaurants in Oregon are run," says Hanson. A meal at Jacqueline will begin business-as-usual, with a server to take food and drink orders. But then a cook will deliver the food and take care of additional aspects of service. "Chefs take so much more pride in their food with this type of model," says Hanson. Tipping will remain in the hands of the diner, but a larger share will be given to the cooks, with the goal of paying them a living wage."
"...this adorable corner bistro is one of the best seafood restaurants in town. Nearly all the fish and shellfish here is certified sustainable, ranging from small plates like smoked scallop ceviche with sprouted coriander to family-style feasts like whole cedar-plank-roasted trout with grilled lemons, skyr, and spicy harissa. And instead of treating the aquatic bounty with the usual greasy fry-up or butter-based sauces, preparations here hew to grilled, roasted, or raw, with a heavy emphasis on seasonal vegetables and herbs."
"At this seafood cove, beneath a painted
portrait of Bill Murray, one can slurp down
$1 happy hour oysters, dig into whole
roasted trout, or devour hyper-seasonal creations lavished with morels and sea beans. It all goes
down smooth with a small, carefully curated wine list and potent quality drinks."
"Eater Portland’s 2017 nominees in the
Restaurant of the Year category serve up everything from creative Northwest seafood plates in a neighborhood setting, to a boundary-pushing chef’s counter in the middle of a modernist kitchen."
"...crudo shows off the kitchen’s creativity, with a shrimp ceviche popping with green strawberries and Fresno chiles, or yellowtail with salted kohlrabi."
"At the driftwood-clad bar, beneath a painted portrait of Bill Murray, one can slurp down $1 happy hour oysters accessorized with house tarragon vinegar, jalapeño hot sauce, and red Tabasco."
"Under the gaze of a red-capped Bill Murray from The Life Aquatic with Steve Zissou, enjoy $1 oysters, $2 Rainier tallboys and $5 Campari-spiked Bill Murray specials. The formula is straightforward and we can’t get enough of it."
"Southeast Clinton Street's Jacqueline is the first Portland restaurant in years to make cioppino a trademark, even if the stylish hall of spicy-smoky cocktails, delicate butterfish and shiitake-bottarga salads may seem an unlikely home for an updated take on a dish often eaten with the help of pliers. But Jacqueline's cioppino is the best I've had in a restaurant."
"Amid the parade of seasonal, salad-forward restaurants to hit Portland recently, Jacqueline knows how to counterbalance its more subtle delights with signatures like the chicken and cioppino that pack a wallop. As every record exec has known since they invented pop music, you lure them in with the hits and then seduce them with the deep cuts."
"It really gives the cook the chance to get the full picture and take a lot more pride in what they're doing," Hanson said. "...My hope is that when it comes times to hire servers, we can hire more cooks that we can cross-train, learn front of the house and become more well rounded employees and more invested in the company as a whole."
"...seafood-heavy menu (life aquatic? Get it?) with farm-to-table Pacific Northwest-style food, from veggie plates to pasta to oyster crudo. "Portland is so meat-heavy, masculine," says Hanson. "We want to do something lighter."
“We found the great fish wallpaper, and knew it worked perfectly with the whole aquatic theme we have going on. It kind of has a Wes Anderson feel to it. I really like the way that little room came together; we call it the aquarium room. I hung it up myself, which was my first time hanging wallpaper, and it hasn’t fallen down yet. So that’s pretty noteworthy in my opinion.”