Terrane Italian Kitchen & Bar

Typically, in Portland, hotel restaurants are actually very good. That is not the case for Terrane. They seem to rely heavily on premade items. I had the Lemon Ricotta pasta, which was served lukewarm. The linguine was overcooked and broken into short pieces. The manager explained that the pasta was precooked and just reheated for service. I would expect that for cafeteria service but not a sit-down restaurant. The waiter offered to bring the dessert menu but actually brought the room service menu which had a dessert section. This should have been a warning but I ordered the berry tarts. They are obviously just frozen, premade tarts from the restaurant supply. They were also served lukewarm, had not been cooked through, and tasted like raw dough. I had two bites and really should have stopped at one. After speaking with the manager, they did remove the tarts from my bill Cocktail was very good.
Mar 23rd, 2024

I ordered soup from this place during my stay at The Porter. I called from my cell and hotel the room, but no one answered. I had to call the front desk and have them transfer me to even place the order. There were only 2 tables of 4 being served. It took 31 minutes to warm chicken soup and put it in a cup. I knew it was overpriced at $18, but was fine with it. When I arrived to pick it up, I saw a charge for 20% gratuity. For what? Putting overpriced soup in a cup? For picking up my own order? The manager tried explaining to me that its mandatory and given to the kitchen. (Suggestion: please train the Kitchen staff to completely de-bone a chicken before adding it to soup. No one wants to pick tiny bones from soup.) He then tried to compare this situation to Uber Eats and Door Dash. NOT the same. I think its time for restaurant owners accept that pandemic pricing days are over and if they insist on charging inflated prices, then the service and food should be exceptional. Since the manager brought up Uber Eats, Ill use them to order from someplace else next time.
Mar 13th, 2024

This is not an Italian restaurant...it's an industrial kitchen for the hotel. They deliver the regular menu with an "in room service" menu, which match. The steak bites is asada, cut into strips, and served with a boiled carrot and half a boiled potato, and chimichurri (not Italian). The asada came under seasoned and burnt, and when sent back, it came back quickly, but half of it was fat. The salmon is not fresh (tasted spoiled), with a giant heaping of white rice. The caprese was just cheese and an unripe roma tomato...no balsamic or salt. I think this used to be an actual Italian wood fired grill, but it's just a facade (good atmosphere). Our stomachs hurt after eating the food. Just not good
Mar 1st, 2024

If you want overcooked pasta and a $24 martini, you'll love this place.
Feb 19th, 2024

Terrane Italian Kitchen & Bar The restaurant invites you to embark on a gastronomic adventure at Terrane. The Porter's crown jewel of dining, open for delectable breakfasts and sumptuous dinners. What a load of nonsense. Well, it is an adventure for sure but not a good one. Crown Jewel goodness me. Yes, if your idea of a jewel is a nugget of coal inset in a crown made with leftover fencing wire. My husband and I strolled into this culinary wonderland because the dcor seemed promising. We should have known something was amiss when we saw the abundance of empty tables. We were headed to a show at the Keller, so we figured a quick drink and bite would be perfect. The best margarita was anything but (unless you enjoy a glass of ice with a bag of salt). The beer was decent, which is quite a feat, considering it's hard to ruin a beer. We decided to test the waters with some starters, starting with the Pa Amb Tomaquet & Manchego, which promised Tomato, Oregano, Olive Oil on Toasted Baguette, and the Avocado Tartare, boasting Avocado, Jalapeno, Parsley, Red Onion, Lemon, Olive Oil, Mustard, Worcestershire Sauce with Toasted Baguette. These starters are not exactly rocket science to make, so the fact that they took an eternity to arrive was a bit perplexing. There were only 2 other people in the restaurant, and they were already digging into their food. (In hindsight, I now understand their grim expressions of despair). The servers seemed lost and the area that must have once been a wood-burning oven (now a gathering place for the whispering confused). Our server kept popping up to check on our drinks, sometimes from the right, sometimes appearing from behind a pillar, always with an air of uncertainty. When our starters finally graced our table, some 30 minutes later, we were greeted with toasted baguette that were more like doorstoppers. These massive slices of bread required the jaw flexibility of a snake to tackle. The Pa Amb Tomaquet & Manchego featured some mushy tomato and 4 sad triangles of Manchego (probably from Trader Joe's) haphazardly placed alongside the oversized baguette chunks. The Avocado Tartare was an absolute disaster. It lacked jalapeno, parsley, red onion, or any of the promised ingredients. Instead, it was a mound of mashed avocado with an inexplicable mountain of capers strewn around. What a delightful combination. I couldn't help but wonder if the chef had taken an impromptu walkout, leaving the kitchen staff to ponder life's great mysteries like, What is a jalapeno? Aren't they green? These things in the jar are green, lets just throw them on and call it a day. This culinary catastrophe set us back $74.00, and I simply can't find the words to express how thoroughly unimpressed I am with this establishment.
Mar 7th, 2024