Light Up the Night: 13 Restaurants for 4th of July Fireworks
Find the best fireworks viewing on banks of the Willamette River in Portland where King Tide Fish & Shell is hosting their annual 4th of July event.
06-26-2019 | OpenTable Blog
Find the best fireworks viewing on banks of the Willamette River in Portland where King Tide Fish & Shell is hosting their annual 4th of July event.
06-26-2019 | OpenTable Blog
Wondering where Portland's insiders are eating and drinking? It's easy to spot lines out the door, but some underlying trends are harder to see.
We took a data-driven look at the question, using Yelp to uncover which eateries have been in the limelight this month.
Open since 2018, this traditional American spot, which offers seafood and more, is trending compared to other businesses categorized as "American (Traditional)" on Yelp.
06-22-2019 | Yahoo!
Chef Lauro Romero knows how to celebrate summer. During the warmer season, the executive chef at King Tide Fish & Shell also opens a pop-up on the river called Tacos & Tequila. This morning, Chef Lauro shares a recipe for guiso de calabacitas, inspired by the pop-up.
05-28-2019 | MORE GOOD DAY OREGON
Memorial Day weekend is basically here, which means some Portlanders may end up spending the next few days drinking on patios, playing retro video games over Seattle dogs, or catching the next flight out of here. Before the weekend starts, skim the final new tidbits of the week, from taco pop-ups to paleo cookbooks.
05-24-2019 | Eater Portland
The “local and seasonal” ethos comes naturally to Chef Lauro Romero. Growing up on a small farm in Mexico, it was just how things were done. Lauro credits his mother with stoking his passion for cooking, launching a career that began when he got his first restaurant job in Salt Lake City at just 14. Since then, Lauro worked his way up the ranks at restaurants including Bambara in SLC and Portland’s Three Degrees, where he became Executive Chef in 2016. Today, Lauro puts his farm-grown sensibility to work in the King Tide kitchen.
01-01-2019 | The People
At King Tide Fish and Shell in Portland, Ore., chef Lauro Romero recently added a lobster bisque for dinner and a Cioppino for lunch.
11-13-2018 | Nation’s Restaurant News
This new restaurant in the Riverplace Hotel may be the best downtown waterfront dining you can find, and though the restaurant provides classic preparations, King Tide shines with dishes given a twist of Mexican, French, and Japanese flavors...
11-02-2018 | Eater Portland
“Think about texture in your toppings,” says Lauro Romero, the executive chef at Portland’s King Tide Fish and Shell and the man behind the Tacos + Tequila popup on the city’s waterfront. “Salsa and guacamole are great, but look to mix it up with fresh radish, chicharrones, or pickled onion. A fresh, warm tortilla is made better by a crunchy counterpart.”
09-13-2018 | Outside Online
Chef Lauro Romero of King Tide Fish and Shell in Portland, Ore., gives a traditional Northwest-style lobster roll a subtle refresh with the addition of squid ink to the brioche roll. While the change is mainly for the striking color the ink gives the roll, Romero says it does add a subtle flavor to the bread.
08-17-2018 | Nation’s Restaurant News
King Tide Fish and Shell is one of the newest seafood restaurants in Portland, located inside RiverPlace hotel with stunning views of the river. King Tide offers classic American seafood classics dishes, like clam chowder and lobster rolls...
08-10-2018 | USA Today
Don't expect halibut cheeks or bluefin collars—so far, King Tide is mostly about familiar flavors seen through a new lens. The crab cakes and loaded fries are among the standouts. But even when the dishes fail, you can't beat the riverfront view.
07-31-2018 | Willamette Week
The recently rebranded King Tide Fish and Shell in the Kimpton RiverPlace Hotel has a front-row seat to the fireworks display, and is taking full advantage of it with a party on the patio. Guests will have a chance to grab 4th of July staples like cedar-plank salmon and slow-cooked pork ribs from a buffet served from 7 to 9 p.m., followed by the fireworks display over the river.
06-22-2018 | Eater Portland
A spacious foyer organically links the lounge and bar to the dining room, which boasts colorful patchwork rugs, leather and denim seating, nautical floor lamps, and brightly hued seaglass artwork.
06-18-2018 | HospitalityDesign
Chef Lauro Romero built his entire menu at the newly opened King Tide Fish and Shell on the waterfront in Portland, Ore., around sustainable seafood. Among his signature sustainable seafood options is wild line-caught Oregon rockfish, which he offers three ways on his menu: as part of his signature fish n’ chips, as a ceviche and an entree.
05-18-2018 | Nation's Restaurant News
At King Tide Fish & Shell, a new restaurant that opened on April 26 in Portland, Ore., diners can enjoy clam chowder poutine-style in this dish featuring fries topped with chowder sauce, razor and manila clams and bacon pieces.
05-10-2018 | Restaurant Hospitality
While King Tide Fish & Shell will be more of an upscale dining experience, they also plan to host a summer pop-up along the waterfront with more casual dishes like fish tacos and ceviche.
04-27-2018 | Fodors
Replacing Three Degrees in the Kimpton RiverPlace, King Tide will serve American seafood classics, including a raw bar. Powell’s cocktails will be mostly fish-friendly and bright, with some dark spirits as well. Summer pop-ups will return to the waterfront, but no word on exactly what that means yet.
03-08-2018 | Eater Portland
Eateralso reported that the Kimpton Hotel’s new Three Degrees rebranding has a new name and focus. It’ll be called King Tide Fish & Shell and will open this April.
03-02-2018 | The Portland Mercury
"King Tide Fish & Shell is set to open on the banks of the Willamette River, taking over the former Three Degrees space, this April."
02-23-2018 | Portland Food & Drink
"...both the dining room and bar will have a somewhat classical design with hints of a nautical theme, and plenty of wood fixtures, evoking a Pacific Northwest fishing lodge."
02-23-2018 | Eater Portland