Fenouil
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| Fenouil | |
|---|---|
 | |
| Restaurant information | |
| Established | 2005 |
| Closed | 2011 |
| Food type | |
| Location | 900 Northwest 11th Avenue, Portland, Oregon, 97209, United States |
| Coordinates | 45°31′46″N 122°40′56″W / 45.52944°N 122.68222°W |
Fenouil was a French[1] and Pacific Northwest restaurant in Portland, Oregon.[2] The business operated from 2005 to 2011.
Grant Butler of The Oregonian described Fenouil as an "enormous", two-story French restaurant next to Jamison Square in northwest Portland's Pearl District.[3] Willamette Week said the restaurant had "coveted see-and-be-seen" patio seating and three "cozy" fireplaces.[4] Eater Portland's Erin DeJesus described the restaurant as a "French-meets-contemporary-Northwest spot".[5] Fenouil has also been described as an "upscale dining concept".[6]
The menu included escargots, frog legs, and wild boar.[7] According to The New York Times, the "sleek" Fenouil served "brasserie classics" like roast duck with Armagnac prunes and steak frites, pumpkin and mushroom gnocchi, and lobster beignets.[8] The 220-seat[9][10] restaurant served Pacific Northwest cuisine, as of 2010.[11][12]
Fodor's said, "The large stone fireplace, expansive bar, bistro menu, and widely revered spring-onion soup are a few of the reasons patrons keep coming back to this warm and elegant two-story restaurant. Notable entrée choices vary by season, but two reliable crowd pleasers are the grilled Kobe sirloin and the wood-fired duck breast with Armagnac-soaked prunes. There's live music on Friday nights. At the end of each month the chef creates an all-inclusive "regional dinner" that explores foods from a unique culinary region."[13]
History
Fenouil operated from 2005 to 2011.[5][14][15] The restaurant was owned by Chris and Tyanne Dussin (Dussin Group).[6][16] Pascal Chureau was the opening chef.[17] He left in 2010.[18] Jake Martin became executive chef effective February 15.[19][20] Kristen D. Murray, described by Michael Russell of The Oregonian as one of city's "top" pastry chefs, worked at the restaurant.[21] Ken Forkish developed a raisin-pecan bread to accompany the restaurant's cheese plate.[22]
Molly Hottle of The Oregonian attributed the restaurant's closure to the economy.[23]
