As the name implies, Trifecta is about picking winners. In the Portland culinary race, Trifecta is an odds-on favorite to delight. Part bakery, part tavern, part restaurant, the co-mingling strikes a beautiful balance. Stepping into the expanse is a bit mind boggling. The oven wood is stacked high along the wall leading to the marble-topped bar and into a sea of red. Red booths, red walls, well read in the welcoming feel of the dining room. Staff are prompt and professional and happy to get you oriented to the offerings and the best strategy to make them work seamlessly across your palate.
Trifecta's tavern fare is about small plates with something for everyone. The wood-fired veggies are superbly seasoned and done to perfection. Start with the Brussels sprouts and graduate to the cauliflower. A quick stop at the kale salad and detour to the steamed clams. Owner/artisan baker Ken Forkish would never allow you to go bread-less, and the broth from the clams is a perfect medium to test his incredible baguette. The oyster bar offers raw, stewed, or oven baked with hollandaise. Get casual with a cheeseburger, but step up to the boardwalk fries.
Getting your drink on is completely covered with cocktails trending toward the classics and a wine list that rivals any cellar in the NW. The beer: fresh and local. The wood fires along with the big red booths shrink the large, open floor plan into an intimate dining experience. Trifecta finishes one, two, and three; win, place, and show.