Unearth The Voyage
Craving a meal that tastes like a warm hug on a chilly Portland evening? OX Restaurant brings Argentine soul to the Pacific Northwest with wood-fired flavors that feel both rugged and refined. You get the crackle of the parrilla, the glow of the hearth, and plates that make you slow down and savor. Keep reading to discover the dishes, vibes, and delicious details that make OX unforgettable.
Wood-Fired Ribeye for Two
You hear the sizzle first, then the aroma rolls in with smoke and promise. The ribeye at OX Restaurant lands like a celebration, a thick-cut beauty kissed by the parrilla until the fat crackles and the edges char. You slice, and juices pool as green chimichurri brightens everything with garlic and herb zing.
This is a dish for sharing, yet you will want it all to yourself. Marrow bones come roasted and lush, ready to be scooped and spread like velvet. A squeeze of lemon cuts through the richness, and the wood-fire leaves a deep, primal flavor that lingers in the best way.
The room hums, glasses clink, and the meat keeps speaking in smoke and salt. You will notice how tender it stays, even as the plate cools. Order a bold red, let the steak guide the night, and expect to remember this meal long after.
Provolone Asado with Oregano and Chile
When the bubbling provolone arrives, it feels like somebody just opened a door to warmth. The edges blister and brown, perfumed with oregano and a whisper of chile. Drag a piece of crusty bread through the molten center and you get stretchy, salty bliss with just enough heat to wake your palate.
This is classic asado spirit translated to a cast-iron skillet. The cheese develops crisp corners that make the best bites, all toasted and savory. You will want to pace yourself, but it is hard when every pull delivers that satisfying ooze and gentle spice bloom.
The wood-fired character lingers quietly, never overpowering the dairy. Pair it with a bright white or a light red to cut the richness and reset your taste buds. Think of it as a warm-up act that steals the show, the kind of comfort that sets the tone for a generous, hearty meal.
Empanadas with Beef and Green Olive
These empanadas arrive golden and irresistible, each crimped edge promising a savory pocket of comfort. Bite in and you meet tender beef, sautéed onions, and briny green olives that bring a clean, bright snap. The pastry is sturdy enough to hold the juices yet delicate enough to flake under your fingers.
Dip into chimichurri and the herbs lift everything higher. You taste cumin, maybe a hint of paprika, and a slow warmth that feels friendly rather than fierce. It is easy to turn a plate of these into dinner, especially with a glass of Malbec or a local Pinot.
They are equally great for sharing or hoarding. The balance of salty olives and mellow beef keeps each bite interesting. If you crave something that travels well and still hits all the cozy notes, these empanadas are your move at OX Restaurant.
Grilled Short Rib with Chimichurri
The short rib at OX brings full-on grill charisma. Cross-cut and seared over open flame, it packs chew, juiciness, and that addictive char along the bone. Drag each bite through chimichurri and you get sparks of acid, garlic, and herb that balance the richness like a chorus.
There is something deeply satisfying about the texture, those caramelized edges yielding to tender center. You will want to nibble the bone, then go back for more crisp bits hiding in the corners. A squeeze of lemon helps the beef sing even louder, bright and direct.
Order it alongside roasted vegetables or the house potatoes for a plate that feels complete. The wood smoke is present but polite, a background note that ties it all together. This is the kind of dish that makes you believe in fire, salt, and time as the only essentials.
Housemade Chorizo and Morcilla Duo
OX does sausage like a love letter to the asado. The chorizo pops with paprika and garlic, juicy and snappy under a lightly charred casing. Morcilla brings a rich, silky depth, almost custardy inside, with warm spice and a whisper of sweetness.
Alternate bites and the flavors bloom in different directions. Add chimichurri and you get a fresh cut through the fat, then a squeeze of lemon to sharpen the edges. It is the kind of platter that turns a table into a lively conversation, all passing plates and nodding approvals.
Texturally, it is a dream for anyone who loves contrast. The grill marks add a faint crunch that preps your palate for the next bite. Pair with a smoky red or a crisp lager and lean into the simplicity that makes these sausages feel like true comfort.
Warm Marble Potatoes with Aioli
Sometimes the side dish steals the show, and these warm marble potatoes often do. They arrive blistered and salted, each bite fluffy inside with a whisper of smoke from the grill. Dip into garlicky aioli and you get creamy richness that clings to every crease.
The portion encourages sharing, but they disappear quickly. A sprinkle of herbs adds freshness while the salt keeps everything bright and satisfying. You will catch yourself chasing the extra crispy ones, those little nuggets that crunch before melting.
They are perfect beside steak, sausage, or vegetables, and they travel well for takeout nights. The simplicity is the charm, proof that good ingredients and heat can be magic. Let these potatoes round out your table and bring that comforting, hearty energy.
Halibut a la Plancha with Seasonal Vegetables
Halibut a la plancha at OX is a quiet stunner. The sear is golden and delicate, giving way to moist, pearly flakes beneath. A drizzle of herb oil and a squeeze of charred lemon makes the fish sing without shouting.
Seasonal vegetables shift with the market, so you might find asparagus, sweet peppers, or tender carrots. Everything shows a kiss of heat, keeping textures crisp and flavors clean. You get balance and restraint, yet it still feels hearty thanks to that beautiful crust.
This is a great counterpoint to the heavier cuts from the grill. Pair it with a bright white or a citrusy cocktail to lean into the freshness. When you want something comforting but not heavy, this fish delivers like a thoughtful friend.
Grilled Asparagus with Lemon and Salt
Grilled asparagus at OX proves that restraint can be wildly flavorful. The spears arrive charred at the tips, tender through the stalk, and shimmering with olive oil. A squeeze of lemon and flaky salt is all it needs to feel complete.
There is a clean crunch that wakes up your appetite. The wood-fire notes are subtle, like a memory of smoke that follows each bite. It makes a perfect partner for steak, fish, or a plate of sausages, bringing brightness to the table.
If you are craving something green that still feels substantial, this is it. The dish carries the same thoughtful simplicity that defines the menu. It is proof that the grill can be as gentle as it is powerful, coaxing sweetness from a humble spear.
Clam Chowder with Smoked Marrow Bone
This chowder is the cozy sweater of the menu, only with a bold twist. OX adds a smoked marrow bone that turns the broth silky and deeply savory. Each spoonful carries brine from clams, sweetness from onions, and that unmistakable richness from marrow.
You can scoop the bone and stir the goodness back into the bowl. The smoke frames everything without overwhelming the delicate seafood. Pair it with warm bread to catch every last drop, because you will not want to waste any.
It delivers the warmth people crave on a drizzly Portland night. Balanced and indulgent at once, it sets a comforting tone for the rest of the meal. This is the kind of dish you think about days later, remembering the way it warmed your hands and mood.
Grilled Carrots with Almond Romesco
Heirloom carrots hit the grill and come back sweeter, their edges caramelized and smoky. OX pairs them with an almond romesco that is nutty, garlicky, and faintly spicy. Dragging a carrot through that sauce gives you crunch, creaminess, and brightness in one swipe.
The plate looks joyful, but it is the textures that win you over. Tender carrot centers keep their snap while charred tips bring a gentle bitterness. A few toasted almonds on top echo the romesco and add a satisfying bite.
This dish plays well with everything from steak to fish. It gives the table a pop of color and a welcome change of pace from heavier sides. When you want vegetables that feel indulgent without being heavy, these carrots deliver exactly that.
Chimichurri Trio and House Bread
Chimichurri is the heartbeat of OX, and the trio lets you taste its range. One is bright and classic with parsley and garlic, another leans spicy, and a third might show deeper herb notes. Warm house bread arrives ready to mop every last drop.
Drizzle it over steak, spoon it onto potatoes, or dab it onto grilled vegetables. You control the intensity, making each bite your own. The sauces bring acid, fragrance, and color that cut through richness and highlight the grill smoke.
It is simple but essential, a little ceremony at the table. You will find yourself reaching for it nonstop without even thinking. Once you taste how it transforms each dish, you will want a jar to take home.
Dungeness Crab Bruschetta
Bruschetta gets a Pacific Northwest wink with sweet Dungeness crab piled high. The toast is sturdy and well oiled, ready to carry delicate meat without collapsing. Lemon zest and fresh herbs make the crab feel even sweeter and brighter.
There is a beautiful contrast between crunchy bread and tender seafood. A hint of chile or pepper might ride along, adding just enough spark. It is elegant but not fussy, the kind of bite that disappears quickly with a glass of crisp white wine.
Perfect as a starter before heavier grilled plates, it sets a coastal tone within the Argentine framework. You taste local bounty meeting the fire-driven style OX is known for. It is a small plate that holds its own and makes a big impression.
Wood-Grilled Maitake Mushrooms
Maitake mushrooms love fire, and OX gives them the perfect stage. The frilly edges crisp beautifully while the thicker centers stay juicy and meaty. A drizzle of olive oil and a shower of salt let the mushroom speak for itself.
Each bite feels earthy and robust, almost steak-like in its satisfaction. The char creates complexity that keeps you going back for another forkful. Add a swipe of chimichurri and you get a fresh, green pop against the deep mushroom flavor.
Vegetable lovers and carnivores both win here. It is a side that can stand in as a main for lighter appetites. When you crave the comfort of the grill without the heaviness of meat, these maitakes answer confidently.
Grilled Octopus with Smoked Paprika
OX treats octopus with patience and fire, and it shows. The tentacles come tender and bouncy, with charred edges that add a whisper of crisp. Smoked paprika rides the line between sweet and smoky, giving the plate a confident swagger.
Potatoes often tag along, soaking up paprika and olive oil like happy sponges. A squeeze of lemon brings brightness that keeps each bite lively. You get sea and smoke together, familiar yet exciting in the same mouthful.
This is a dish for adventurous eaters and comfort seekers alike. Pair it with a citrusy cocktail or a mineral white to amplify the lift. When you want something special without feeling heavy, this octopus hits the mark gracefully.
Dulce de Leche Flan
Save room for the dulce de leche flan because it is pure comfort. The custard is silky and gentle, trembling just enough when you tap it. Caramel sauce pools around the base, giving each spoonful a milky sweetness that feels nostalgic.
It is not cloying, though. There is balance and a faint bitter edge from the caramel that keeps you going. The texture sits right between creamy and airy, melting cleanly without a trace of grain.
One bite resets the evening with calm satisfaction. Pair with espresso or a nip of something boozy if you want extra warmth. It is the dessert that rewards patience and makes you glad you saved a little space.
Yerba Mate Panna Cotta
Yerba mate panna cotta feels like a thoughtful nod to Argentine tradition. The tea brings gentle earthy notes that play beautifully with cream. A light honey drizzle adds floral sweetness without overdoing it.
The texture is set just right, soft and quivering when your spoon dives in. You notice the tea on the finish, a calm herbal echo that lingers pleasantly. Toasted nuts or a crisp cookie on the side add contrast and crunch.
It is a dessert for people who like subtlety. Nothing shouts, yet everything feels intentional and serene. After a hearty meal from the grill, this panna cotta closes the night with grace.
