Hours:
Open daily, 8am-10pm

Dining room closed 2-5pm

Call in your order: (503) 492-3086

Order online with Uber Eats and DoorDash

About Black Rabbit Restaurant & Bar

Located in Edgefield's main lodge, the Black Rabbit is open daily for breakfast, lunch and dinner with an innovative menu of Northwest cuisine and traditional favorites, as well as an expansive list of regional and local wines. Fantastic murals tracing the history of Edgefield and the Columbia River Gorge line the walls, and intimate booths encourage you to linger.

The Black Rabbit’s chefs use seasonal ingredients from Edgefield's own garden – herbs, vegetables, fruits and flowers – grown using organic methods. Additional local, organic and sustainable ingredients are sourced whenever possible. Be sure to ask your server about daily specials, and save room for dessert, house made by Pastry Chef Chuck Dugo and his team.
 
In the adjacent Black Rabbit Bar, tables for two line walls of rich mahogany, and the 30-foot bar reaches around the corner. Courtyard seating is available seasonally as well. Take your pick from a selection of McMenamins' own handcrafted ales brewed onsite. Edgefield wines and spirits add to your choices, along with a hearty bar menu.

Please call (503) 492-3086 for dining reservations.

Executive Pastry Chef Chuck Dugo

Pastry Chef Chuck Dugo’s ever-changing dessert menus are a nod to tradition and comfort – with a sophisticated, modern twist. Dugo wants to expand people’s ideas of what dessert can be, and he does exactly that in a winter special, his pear-ginger trifle: The crisp snap of ginger cookies punctuates velvety layers of ginger cream and sweet-meets-tart pear chutney, while the heat of ginger and Fresno chiles adds just the spiciness you never knew could make a dessert so perfect. This dessert isn’t around all year, but you’re sure to find something just as creative and delicious in any season.

Before coming to the Black Rabbit, Dugo was pastry chef at San Francisco’s Slanted Door, and there he learned to go to the origin of foods and build from there – which is exactly what he does with the Black Rabbit’s seasonal dessert menus and breakfast pastries.

Growing up in an exuberant half-Italian family, much of Dugo’s young life revolved around meals as celebration, and a seed was planted in him that food and entertaining are all rooted in the same playfulness, fun and sharing.

He employs that same spirit of sharing in the Black Rabbit Bakery; he is quick to credit his team and emphasizes the importance of collaboration. At the same time, he values his own creative process, saying, “I'm excited to be here. It's really a fun place with a lot of great people. And for me, creative freedom is not only important for my soul, it's important because I get to showcase exactly what I do, and the patience for allowing my process to unfold is a rare thing!”

Menus

Call in your order: (503) 492-3086

Brunch  Bar  Dinner  Dessert  

Brunch:
Daily, 7am-2pm
                                             
Bar:
Daily, 2-11pm  
                                           
Dinner:
Daily, 5-10pm*
*Please note that on concert days
the Black Rabbit serves a special menu – still great food,
but a limited version of our regular menu.


Black Rabbit's Executive Chef and staff craft our menus by drawing inspiration from local, organic and sustainable ingredients whenever possible. Ingredients harvested just steps away in the Edgefield vegetable and herb gardens and fruit orchards are incorporated into the menu as often as possible, guaranteeing the freshest authentic Troutdale, Oregon seasonal offerings. The idea harkens back to the poor farm days in the early 1900s, when Edgefield's down-on-their-luck occupants tilled the earth and then were rewarded with the literal fruits of their labor during mealtimes. Today the Black Rabbit Restaurant menu remains hyper-local, as the Chef can be seen foraging in the gardens to gather ingredients for the day’s special. 

Anderson School
Adults
Children 6 & Under
Rate
  • Hours:
    Open daily, 8am-10pm

    Dining room closed 2-5pm

    Call in your order: (503) 492-3086

    Order online with Uber Eats and DoorDash

    Upcoming Events

    see all events
    Veterans Day
    Monday, November 11
    Happy 39th Birthday, Terminator!
    Tuesday, November 19

    Located in Edgefield's main lodge, the Black Rabbit is open daily for breakfast, lunch and dinner with an innovative menu of Northwest cuisine and traditional favorites, as well as an expansive list of regional and local wines. Fantastic murals tracing the history of Edgefield and the Columbia River Gorge line the walls, and intimate booths encourage you to linger.

    The Black Rabbit’s chefs use seasonal ingredients from Edgefield's own garden – herbs, vegetables, fruits and flowers – grown using organic methods. Additional local, organic and sustainable ingredients are sourced whenever possible. Be sure to ask your server about daily specials, and save room for dessert, house made by Pastry Chef Chuck Dugo and his team.
     
    In the adjacent Black Rabbit Bar, tables for two line walls of rich mahogany, and the 30-foot bar reaches around the corner. Courtyard seating is available seasonally as well. Take your pick from a selection of McMenamins' own handcrafted ales brewed onsite. Edgefield wines and spirits add to your choices, along with a hearty bar menu.

    Please call (503) 492-3086 for dining reservations.

    Executive Pastry Chef Chuck Dugo

    Pastry Chef Chuck Dugo’s ever-changing dessert menus are a nod to tradition and comfort – with a sophisticated, modern twist. Dugo wants to expand people’s ideas of what dessert can be, and he does exactly that in a winter special, his pear-ginger trifle: The crisp snap of ginger cookies punctuates velvety layers of ginger cream and sweet-meets-tart pear chutney, while the heat of ginger and Fresno chiles adds just the spiciness you never knew could make a dessert so perfect. This dessert isn’t around all year, but you’re sure to find something just as creative and delicious in any season.

    Before coming to the Black Rabbit, Dugo was pastry chef at San Francisco’s Slanted Door, and there he learned to go to the origin of foods and build from there – which is exactly what he does with the Black Rabbit’s seasonal dessert menus and breakfast pastries.

    Growing up in an exuberant half-Italian family, much of Dugo’s young life revolved around meals as celebration, and a seed was planted in him that food and entertaining are all rooted in the same playfulness, fun and sharing.

    He employs that same spirit of sharing in the Black Rabbit Bakery; he is quick to credit his team and emphasizes the importance of collaboration. At the same time, he values his own creative process, saying, “I'm excited to be here. It's really a fun place with a lot of great people. And for me, creative freedom is not only important for my soul, it's important because I get to showcase exactly what I do, and the patience for allowing my process to unfold is a rare thing!”

  • Menus

    Call in your order: (503) 492-3086

    Brunch  Bar  Dinner  Dessert  

    Brunch:
    Daily, 7am-2pm
                                                 
    Bar:
    Daily, 2-11pm  
                                               
    Dinner:
    Daily, 5-10pm*
    *Please note that on concert days
    the Black Rabbit serves a special menu – still great food,
    but a limited version of our regular menu.


    Black Rabbit's Executive Chef and staff craft our menus by drawing inspiration from local, organic and sustainable ingredients whenever possible. Ingredients harvested just steps away in the Edgefield vegetable and herb gardens and fruit orchards are incorporated into the menu as often as possible, guaranteeing the freshest authentic Troutdale, Oregon seasonal offerings. The idea harkens back to the poor farm days in the early 1900s, when Edgefield's down-on-their-luck occupants tilled the earth and then were rewarded with the literal fruits of their labor during mealtimes. Today the Black Rabbit Restaurant menu remains hyper-local, as the Chef can be seen foraging in the gardens to gather ingredients for the day’s special. 

@mcmenamins