The Mahonian

Name: The Mahonian
Address: 726 SE 6th Avenue, Portland, OR, 97214, US
Telephone: +15033895866

Dining hall & gathering space in SE Portland.

03/31/2023

“How ‘bout we offer a giant platter of fried chicken on the party menu?” And so it was.

03/30/2023

Thinking up ways to welcome your party guests? Why not Champagne?

The classic Cristal is a great way to pop off a fun night. 🍾🥂

03/29/2023

Clarity Cosmo, our newest cocktail on tap.

Our other popular mixed drinks are Old Fashioned and Negroni, and both get a purdy orange peel as a garnish. So what to do with the juice inside those naked oranges once we use their skin?

Enter this gemlike cosmo designed. Clarified OJ from spent oranges, clarified lime just for this, , cranberry, pomegranate, our orange liqueur and a whisper of magic.

We think SJP would approve!

03/26/2023

Our house fave dish: New York strip, sous vide in aromatic suet, finished on the fire, sliced like prime rib.

Our house fave human: . Oregon chef, steeped in a lifetime of cooking experience, finished with a knack for storytelling and word-smithing.

Photo by our fave

03/14/2023

Tickets live! 🌸 Presenting our new monthly event: BOTTLE & BLOOM.

The BOTTLE: 🍾 Each month, a different craft producer—of wine, beer, spirit—joins to provide delicious tipples as we jump into crafternoon. April 23 is !

The BLOOM: 💐 our floral queen will lead us to flower design success, this class making arrangements inspired by Oaxaca—the home of our sponsor .

APRIL 23 // 2:00-4:30
BOTELLA Y BOTANICA 🇲🇽🌺
TICKETS: themahonian.com/flowers

🌺Tickets include a 1.5 hour class, a buffet of Mexican-inspired snacks and two drinks from in the form of a welcome beverage and a second beverage of your choice. And the best part: you take your arrangement home.

🫐 For those not drinking alcohol, we’re proud to offer N.A. Mixed-Drinks made with lots of yummy things like .

🎟️ Tickets are on sale, and selling quickly. Get your spot and learn the beauty of mezcal, flowers and friendship at .mahonian.

03/11/2023

Salmon crudo, ready to walk. 🐟

Ponzu-citrus, blood orange suprèmes, serrano, cilantro, icy radish, Pacific dulse and a big plop of caviar.

02/24/2023

Next Sunday 3/5, we’re hosting a floral class with Page Elliott] and Pono Brewing]. Tickets include a workshop on building a stunning arrangement, snacks from , and a couple beers from Pono Brewing].

INFO & TIX HERE: themahonian.com/flowers

This is an arrangement we made out of Portland yards (pre-snow storm). But we’re beyond excited to learn from Page Elliott]. 🤍🌸

If you can’t make 3/5, we’re doing it every month. ☺️ Details our website.

02/18/2023

A riff on the Spanish dish “Ensalada Rusa”- potatoes, peas, tuna, mayo. We Mahonian-ize it with careful cuts on the veg, fresh peas and a punchy aïoli. The snazzy Basque tuna is flaked over and spiked with Meyer lemon relish and crispy little shrimps, grilled country bread on the side!

02/16/2023

Yesterday we spent the day shucking purple urchins. Tomorrow, we feature them in a dinner with The Oregon Kelp Alliance (ORKA)] to discuss the issues we face with the decline of kelp forests.

Urchin eat kelp. A lot of it. And as nature intended, that’s not an issue. But…the things that eat the urchin—sea stars and otters—have nearly disappeared. With few preditors, the urchin populations are going nuts! Like, 600 million urchin on the South ORegon Coast alone. 🤨

We now find ourselves in a sticky situation: kelp are being consumed faster than they’re growing. Ecosystems that depend on the biodiversity within the kelp forests are diminishing. Because of this, food systems are punctured, coastal communities struggle, and climate change is pushed along.

But we see hope. There’s a band of people coming together to do something: divers, biologists, sea farmers, fisher people, chefs, and beyond: forming the ORegon Kelp Alliance (The Oregon Kelp Alliance (ORKA)]).

Can we simply eat more uni and save kelp forests? No. Sadly it’s not that simple. The complex solution is still being researched and discussed. That’s how we can help right now: tell the kelp’s story, because it can’t, and support groups like ORKA.

Check out oregonkelp.com to learn and get involved. And, support groups like who are boots on the ground, sharing their love of the ocean to help protect it.

We’ll have a tank of live urchin on Sunday 2/19 for our free “Sea all the Snacks” event, showcasing packaged goods made of seaweed. For more info, click the link in our bio (RSVP required).

02/01/2023

💐 Fresh stems at every event. 🤍

01/27/2023

Just a beautiful twirly whirl of veggies as a welcome snack tonight.

That is a plating guru.

01/24/2023

Thanks to for joining us yesterday. had a blast making beautiful plates of winter veggies. Can’t wait for the next time we collaborate. 🤎

01/17/2023

A platter of roasted Pacific Chinook with plops of carrot top chimichuri. For the pescatarian in all of us. 🍴🥕🐟

01/14/2023

Tiramisu. A classic. Ours is made with Appleton Estate Jamaican rum & Good Coffee. 🤌🏼

01/11/2023

Pinzimonio, meets crudités, meets meats.

of savory snacks to welcome your guests. 🥳

01/08/2023

We don’t do brunch events but when wanted to host their inspiring Goal Brunch: we made our goal breakfast!

01/04/2023

We don’t mind the Voicebox Karaoke] guests wandering in to say hi, but now they have a fighting chance to get the door right the first time. 😊 🎤 ✨

Also? How amazing is it that we have private room karaoke right next door? Our guests often book the after party at Voicebox Karaoke], and we’re jealous every time.

01/02/2023

Even would approve of this meat temp. Whole NY Strip, sous vide in aromatic suet then charred on the wood fire until medium rare. 🥩🔥🍽️🍾

Sliced to order, eats like prime rib, delicious ever time.

12/31/2022

Tonight: King salmon crudo for the welcome hour. A magical winter citrus dish of ponzu, Cara Cara & Italian blood orange, serrano chili, Thai basil, cilantro. 🌱

Uuuuuuumami.

12/29/2022

Seated dinner events are our favorite kind of celebration (because food is so good). But we’re no strangers to dance parties, cocktail classes, networking events, wine tastings, corporate meetings, product launches, and…well, just about anything that fits in our walls.

Our event coordinators— & —are ready to organize your dreamiest party.

Let’s celebrate in 2023! 🕺🏿💃🏽🕺🏼💃🏻 Get in touch at the link in our profile. 🤍

12/27/2022

We’re thrilled to welcome Doug Tunnell with Brick House Vineyards to host a dinner with longtime friend, our chef, Leather Storrs.

A lifetime ago, the two worked together making wine, now they are collaborating once again for this special experience. Their repartee with undoubtedly enhance their food and wine.

April 4 at 6:00pm. Limited, communal seated. Tickets on our website, hosted by .

12/20/2022

It isn’t good to keep things bottled up. 😉 hehe

🍷🥂🍾🥃
Wine jokes aside…Have a wonderful holiday week!

12/18/2022

We had a record night of chicken sandos. 🍗🍔

12/14/2022

Purdy grilled broccoli.

12/08/2022

We’re feeling the holidays and are so grateful for a full calendar of celebrations. 🎁 Join us for your next shindig, wontcha?

12/07/2022

The Roots & Shoots salad is mashup of wordplay and a whole lotta seasonal, vegan delights.

ROOTS & SHOOTS
pea tendrils, jicama, roasted beets, turnips
celery roots & leaves
sweet potato & onion purée
herby dressing, fried barley & parsnips

12/06/2022

It’s Repeal Day. Naturally, we’re testing our new cocktail menu. Winter citrus is having its moment at The Mahonian.

12/05/2022

A plate of salmon stands proud of a tower of shrimp. 🦐 A part of our welcome-hour appetizers: fancied seafood alla .

12/02/2022

Whatever angle you look at it: the Aperol Spritz is one of the best pre-dinner drinks and we’ve always got the goods for a perfect build. Italy would be proud.

12/01/2022

Tiramisu for the table. The spongy, boozy, satisfying dessert that perfectly ends you Mahonian meal. 💓

Address

726 SE 6th Avenue
Portland, OR
97214

Opening Hours

Monday

9am - 10pm

Telephone

+15033895866

Website

http://themahonian.com/

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