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Borderless American Cuisine
on this side of the railroad tracks.

 

Phone

(503) 208-2573

Location

117 SE Taylor St.
Suite 101
Portland, OR 97214

Hours

Dinner Every Night
5-10PM

Happy Hour
Sun-Thurs 5-9PM

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Welcome

At Taylor Railworks we are serving Borderless American Cuisine on this side of the railroad tracks.

Our kitchen is inspired by the movement of people across our country and the phenomenal food they’ve left in their wake. Y’see, we love our grandparents cooking as much as we love yours…

We are fortunate to find ourselves in the Pacific Northwest where produce is abundant and the growing conditions are conducive to so many of the international ingredients that have captured our imaginations. We work with local farms to find the freshest produce and with local growers for the best in proteins. You’ll find some familiar American Classics on our menu, and some with an unexpected twist.

So, come join us for dinner. We’ve got just the right cocktail to pair with your appetizer, and somewhere on our list is the right bottle of wine for sharing.

Make a Reservation

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Food

 
 

drinks


Cocktails

 

Bitter

Pinewood Baron
gin, campari, vermouth blend, amer lapsang
10

Kievsky
vodka, gin, cucumber, cocchi americano
10

#003
Pampleau, tequila, shiso, pomegranate
11

Sour

Southern Pacific
tequila, ume Shrub, lemon
11
 
Floridian
light rum, lime, dry cacao, grenadine
10

Vinton
gin, lemon, cherry, violet

Paper Kite
Wheated Bourbon, aperol, lemon, spiced tea brandy
9

Stirred

Gotham Limited
rye whiskey (blend, trw no. 2), perfect vermouth, boker’s bitters
10

Brookland
bourbon, dry vermouth, smoky orange bitters, cherry
10

Neon Negroni
aveze, gin, americano bianco
10

Rabbit Eye
gin, lime leaf, berries, tonic
11

Sparkling

Gruet, brut nv, new mexico, us
Chardonnay, Pinot Noir
9

P. collin, rosè Brut NV, Loire, fr.
Pineau d’aunis
12

White

avinyo, petillant frizzante  '15, ES
petit gran muscat, macabeu
9

Mayu, Valle de elqui '15, CL.
pedro ximenez
10

F. Cazin, cour-cheverny '13, FR
romorantin
13

Ciek, erbaluce di caluso '15, IT
erbaluce
12

Casar de burbia, bierzo ‘14, es.
godello
11

Sass, willamette valley ’14, us.
chardonnay
11, F

Rosé

Stift Goettweig, Messwein ‘15, AT.
Pinot noir
12

Red

division-villages, Méthode carbonique, willamette valley ’14, OR.
Pinot Noir
14

Murgo, etna rosso '13, IT
nerello mascalese
10

Dom philémon, gaillac '12, FR.
braucol
9

 

          

 

Beer & Cider

in cans and bottles

Lager, Orion, Okinawa, JP 11.8 oz (4.7%)
5

Mama’s Little Yella Pils, Oskar Blues, Longmont, CO 12 oz (5.3%) 
6

Hefe, Widmer, Portland, OR 12 oz (4.9%)
5

Ipa, breakside, portland, OR 22 oz (6.8%)
9
 
Revival hard apple, Reverend Nat’s, Portland, or 16.9 oz(6.0%) 
6

Old Rasputin Imperial stout, North Coast, Fort bragg, CA 12 oz (9.0%)
7

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Semi-private dining

We also have a semi-private dining table
that seats  up to 8.
Call (503) 208-2573 to reserve.

 

Press

Food & Wine FWx: BEST DATE RESTAURANTS IN PORTLAND

This hip, industrial-railroad inspired spot is divided into raw plates (steelhead poke, avocado, sesame, yuzo, yolk), small plates (honey glazed foie gras) and larger American roadside comfort plates like fried chicken with steamed clams and herbs. At dessert, go big with the green apple ricotta fritters and brown butter syrup.

Eater PDX: Look Inside Hotly Anticipated Taylor Railworks...

The approximately 50-seat restaurant is the collective effort of former Little Bird executive chefErik Van Kley; his life partner, Gabriella Ramos (Nostrana, Toro Bravo, Yakuza Lounge, and Le Pigeon); and former Little Bird front-of-house manager Daniel Neely.

Just as the name suggests, Taylor Railworks is situated where the railroad tracks meet Taylor Street in the Central Eastside Industrial District. The restaurant is both spacious and cozy, with reclaimed and weathered wood as a central theme, from the original supports from the Plow Works Building to the cork floors and the finely sanded Doug fir chef's counter.

The Oregonian: Taylor Railworks rides the rails (restaurant review)

All Taylor Railworks meals should start with The Boxer, four perfect slices of yellowtail tossed in avocado oil, arranged in wave-like folds above a shallow pool of ponzu sauce and decorated with baby cilantro, cured steelhead roe and Thai chiles that lend both spice and crunch.....Van Kley's partner, Gabriela Ramos (the couple are joined by co-owner and GM Daniel Neely) built a list of high-altitude wines, bottled beers, sturdy winter cocktails and an interesting selection of apertifs, digestifs and vermouths.

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