Lunch Menu
S M A L L    P L A T E S
local greens, choice of dressing   5.
dungeness crab asparagus bisque, smoked paprika crackers   7.
sautéed greens, shallots, butter   6.
baby greens, apples, toasted hazelnuts, blue cheese dressing   7.
wood-fired asparagus, whole grain mustard, poached egg fritter   7.
chicken liver pate bruschetta, house pickles, whole grain mustard   4.
S A N D W I C H E S
(served with side salad or fries. add 2. for a cup of soup.)
shrimp fritter po’ boy, remoulade, pickled white onion   9.
corned beef shortrib reuby, slaw, gruyere, russian dressing, como bread   8.
belly dip: pork belly, melted leeks, watercress aioli with bacon jus   9.
slow beef: sirloin, swiss, arugula, red onion, horseradish mayo  8.
classic burger: house ground beef, aioli, red leaf lettuce   9.
E N T R E E S
¼ wood-fired pizza of the day, side salad  7. add a slice   3.
spaghettini, clams, mussels, sorrel butter, chili flakes 10.
slow cooked pork shoulder, nettle spaeztle, pork jus, almond herb salad 9.
crispy rabbit cakes, pea tendril potato salad, carrot vinaigrette 11.
smoked chicken radicchio salad, mustard vin, croutonettes, poached egg 9.
D E S S E R T
lavender chocolate milk panna cotta, hazelnut cookie   7.
meyer lemon ice box pie, basil whipped cream
warm pear spice cake, pear brandy ice cream, salted caramel sauce

Easter Brunch at belly

Call 503.249.9764 for reservations.
There will be goodie bags for the kiddos and all the usual brunch suspects (banana bread french toast, mimosas, more).

ENHANCE

pork liver pate, house pickles, whole grain mustard, grilled bread 12.

oysters on the half shell, tart apple granite, classic mignonette 12/23.

Start with bubbles then choose one from each course below for 49.-

Brut Crémant de Loire, Chateau Langlois, France (refills 11.-)

FIRST

dungeness crab bisque, smoked paprika cracker & king crab and fennel salad, ruby red grapefruit vinaigrette

Sauvignon Blanc, Cono Sur, Chile, ‘08 5/9.-

butternut squash & ricotta ravioli, kale-bacon-delicata squash hash, 25 year balsamic

Rose, Chateau Routas, “Rouviere”, France, ‘08 5/9.-

duck confit bruschetta, truffled celery root puree, baby arugula salad

Pinot Noir/Syrah, Penner Ash, Oregon, ‘07 5/12.

baby greens, blue cheese dressing, apple, hazelnuts

unoaked Chardonnay, diLenardo, Italy, ‘08 5/9.-

THEN

seared scallops, potato puree, sautéed braising greens, whole grain mustard aioli

White Blend, Podere del Giuggioli, “Corte alla Flora”, ’08 6/11.-

pan-roasted duck breast, hazelnut spaetle, brussel sprouts, apple cider gastrique

Pinot Noir, Alloro Estate, Oregon, ’07 7/13.-

ribeye ‘tournedo’, twice baked potato, caramelized onion puree, demi-glace

Cabernet Sauvignon/Merlot Blend, Bricco, Washington, ’06 6/11.-

potato gnocchi, sautéed wild mushrooms, arugula, grana padano cheese, black truffle butter

Arneis, Deltetto, Italy, ’07 6/11.-

FINALLY

citrus mascarpone panna cotta, blood orange jam

Orange Muscat, Maculan Dindarello, ’08 9.-

dark chocolate tart, espresso whipped cream, hazelnut brittle

10 year TawnyPort, Fonseca 10.-

pear spice cake, brandy ice cream, salted caramel

Late Harvest Gewurtztraminer, Andrew Rich, Oregon, ’07 11.-

Gravitation is not responsible for people falling in love. ~Albert Einstein

www.bellyrestaurant.com

You are receiving this email b/c you a friend of belly or you are a contributing member to a

4 Courses & Bubbles for 65.
(Start with a glass of sparkling wine and choose one from each course.)

pear spice cake, brandy ice cream, salted caramel

Call 503.249.9764 for reservations.
Cheers to a new year full of bright hope.
www.bellyrestaurant.com

Old Library Studio Event

Have you heard of the Old Library Studio in NE PDX ?  It’s a non-profit recording studio for at-risk and neighborhood teens.  Mixing music and mentorship, we love this organization’s work in our community.

“Intimate Evenings with World Class Chefs & Musicians” is a fundraising event to benefit this local cause.  Meet at the Fleur de Lis bakery and enjoy music (Marv and Rindy Ross), apps (caterer Sasha Kaplan), dinner (chef/owner Cameron Addy of belly) and dessert (Greg Mistell of Fleur de Lis bakery) on Sunday November 8^th for $100.00.

Sign up and discover a delicious way to give back to your community!

Sign up here:

http://oldlibrarystudio.org/Home/Entries/2009/9/10_World_Class_Chefs_%26_Musicians.html

Cooking Classes at Whole Foods

Need inspiration for holiday cooking?  Cameron will be holding cooking classes at the Whole Foods on NE Fremont to share some festive and fun ways to impress your holiday guests.

Each class is limited to 30 people, so sign up early!

Sunday Nov 22^nd, 4pm-5pm

Holiday Snacks 101

(crostinis, chips/dips, and other eats while waiting for dinner)

5.00 per person (last day to register is Friday Nov 20^th)

Sunday Dec 6^th, 4pm-5pm

Simple Holiday Cooking (in an hour!)

(learn 3 easy courses to impress your guests)

10.00 per person (last day to register is Friday Dec 4^th)

Call Whole Foods Guest Services to register!  503.288.3414

Willamette Week’s Top 100

The Willy Week had some kind things to say about us.  We are still blushing!

“belly would rank among the best dinners in Portland at double the price.  As it stands, the place is a model of affordability and craft.”

Read more at:  http://wweek.com/story.php?story=13206&cat=27

Group Events

Now is not too early to plan your family gathering or corporate event.

We can create a menu especially for you!

Call 503.249.9764 and let us know how we can help make your next event memorable in every way.

belly restaurant

3500 NE MLK Jr Blvd

PDX, OR 97212

503.249.9764

www.bellyrestaurant.com

Parking is available in the lot behind our building,

in the public lot one block north on MLK, and on surrounding residential streets.

You are receiving this email b/c you are friend or fan of belly.  To unsubscribe, click reply with UNSUBSCRIBE in the subject line.

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RPM @ belly restaurant

Recession Proof Mixology is a wonderful event where House Spirits Distillery (local creators of *Aviation Gin & Medoyeff Vodka; www.housespirits.com) pair up with a local joint and offer signature cocktails for FIVE BUCKS.

Stop in on Wednesday September 9^th from 5 to 8pm to watch the barkeeps working their magic and enjoy dinner and/or happy hour with us.  Happy hour is 5-7pm daily or all darn day at the bar top.

*Look for a recipe from us in the Oregonian’s MIX magazine this month featuring this tasty gin.

New Menu

We tweaked the menu ever-so-slightly and added more small plate selections.  We still offer 3 course dinners for 25.00 and the house-ground burger isn’t going anywhere.  Our menu changes each week by

3-4 items celebrating what’s fresh and local.  Check it out:  http://www.bellyrestaurant.com/menu.html

Holiday Parties

We know, we know- it’s too early to be thinking about summer coming to a close but if you are planning your company party, family gathering, wedding rehearsal or other group event…we can help!  http://www.bellyrestaurant.com/contact.html

Thanks to all of you who came by to get a free scoop at our

Ice Cream Socials in August.

Savor these final days of summer!

belly restaurant

3500 NE MLK Jr Blvd

PDX, OR 97212

503.249.9764

www.bellyrestaurant.com

Parking is available in the lot behind our building,

in the public lot one block north on MLK, and on surrounding residential streets.

We are sharing more bites withone another, looking for deals and watching those budget lines.

We tweaked our menu ever-so-slightly to feature more small plate offerings and madehappy hour so much happier.

S  M  A  L  L      P  L  A  T  E  S

oyster on the half shell, classic mignonette      2 ea.

roasted pancetta-wrapped figs, blue cheese, fig balsamic syrup      7.

hand-cut french fries, aioli     5.

marinated cherry tomato bruschetta, arugula, shaved grana padano cheese      7.

heirloom tomato gazpacho, avocado toast      6.

beet salad, fresh mozzarella, balsamic vinaigrette, toasted hazelnuts      6.

baby greens, heirloom tomatoes, blue cheese dressing, chopped egg, bacon      8.

watermelon salad, cucumber, feta cheese, olive oil, 25 year balsamic      5.                

wood-roasted green beans, shallots, olive oil      5.

yellow corn and lobster mushroom risotto, chive butter      8.

braising greens, shallot, butter      5.

potato gnocchi, ragu bolognese, arugula, grana padano cheese      9/15.

BLHT: bacon, lettuce, heirloom tomato, grilled bread       6.    add avocado    1.

roasted potato pizza, olive oil, rosemary, grana padano cheese      10.

margherita pizza 9.      

add finnochiona salami      2.

3 for 25.

marinated cherry tomato bruschetta, arugula, shaved grana padano cheese

pork loin filet, green beans, pancetta, baby carrots, potatoes, pork jus, fried shallot gremolata

lavender chocolate milk panna cotta, hazelnut cookie

E  N  T  R  E  E  S

orecchiette pasta, pork sausage, olive, chili flake, pecorino cheese      10/16.

pan-roasted duck leg and thigh, sautéed lobster mushroom, bacon, creamed corn, peaches      16.

pork loin filet, green beans, pancetta, baby carrots, potatoes, pork jus, fried shallot gremolata      17.

pan-roasted halibut, summer ratatouille, polenta cake, charred onion aioli      21.

steak and fries:  grilled flat iron steak, french fries, bordelaise butter      18.

belly burger: lettuce, heirloom tomato, bacon, fried shallots, blue cheese dressing, fries or salad      12.    add avocado    1.

D  E  S  S  E  R  T

lavender chocolate milk panna cotta, hazelnut cookie      7.

bing cherry cobbler, brandy ice cream

sour cream poundcake, sautéed peaches, sweetened mascarpone

Ask about 3 Stops for 30-  a progressive dinner with our friends Lincoln & Ned Ludd.

BELLY UP TO THE BAR

spicy roasted hazelnuts      2.

hand-cut fries      3.

red leaf lettuce, balsamic vinaigrette, feta      4.

bowl o’soup      4.

country pâté, house pickles, mustard      5.

aged white cheddar  mac n’ cheese      5.

wood-fired margherita pizza      6.

B.L.H.T.      5.

belly burger, house-made bun, lettuce, aioli      6.

(add bacon 2.    cheddar or blue cheese 1.    caramelized onions 1.    avocado 1. )

House Red or White      5.

Brews   (from here)      3.

Chris’s Concoction (barmaster’s choice of house infused cocktail)      5.

VODKA

Ketel One, Grey Goose, Medoyeff, New Deal, Monopolowa

GIN

Aviation, Bombay Sapphire, Beefeater, Hendrick’s, Tanqueray

TEQUILA

Cazadores, Patron, Sauza Gold, Corazon Resposado

BOURBON

Makers Mark, Bulleit, Jim Beam, Basil Hayden, Knob Creek

WHISKEY

Jack Daniels, Pendelton, Crown Royal, Jameson, Jim Beam Rye

SCOTCH

Dewars, Johnny Walker Black

SINGLE MALT SCOTCH

Macallan 12, Glenlivet 12, Lagavulin 16

BRANDY/EAU DE VIE

Clear Creek Pear, Doug Fir, Calvados

COGNAC

Gautier, Grand Marnier, Remy Martin VSOP, Courvoisier VS

5-7pm daily or all darn day at the bar top

sorry, no substitutions;  one drink minimum required

belly

NE Fremont & MLK

503.249.9764

www.bellyrestaurant.com

Cameron & Linda Addy

belly restaurant

3500 NE MLK Jr Blvd

PDX, OR 97212

503.249.9764

www.bellyrestaurant.com

Ice Cream Socials

Saturdays in August, 2-4pm.

@ NE Fremont & MLK

It’s our way to savor these days of summer!

Cameron & Linda Addy

belly restaurant

3500 NE MLK Jr Blvd

PDX, OR 97212

503.249.9764

www.bellyrestaurant.com

Parking is available in the lot behind our building,

in the public lot one block north on MLK, and on surrounding residential streets.

New Menu

After a year of reflection (our birthday was July 7^th), we are tweaking the menu ever-so-slightly.  Given these strange and straining economic times, we are all eating differently it seems.  We are sharing more bites with one another, looking for deals and watching those budget lines.  We enhanced our small plates offerings-  check it out at: http://www.bellyrestaurant.com/menus/Belly_DinnerMenu.pdf

[CLICK REPLY TO THIS EMAIL AND TELL US WHAT YOU ARE EXCITED TO TRY AND WE’LL SEND YOU 10.00 OFF YOUR ENTRÉE]

Happy Hour gets happier…

Portland Happy Hour Guidebook gave us a score of a 9 outta’ 10 for 2009.  We are striving for a 10 and changed our hours, menu and added the fun perk of happy hour all day at the bar top (first come, first served for these 13 seats).  Read more about this guidebook at www.happyhourguidebook.com

The menu is 2-6 bucks, available 5-7pm daily or ALL DARN DAY at the bar top so come in and BELLY UP.

Ice Cream Socials in August

Every Saturday in August, we are opening our doors to our lovely neighbors (and those who happen to be in our ‘hood) to have a scoop on us.  It’s our way of savoring these days of summer.  2pm-4pm.

Restaurant Week is August 14-23

We will be featuring a 3 course prix fixe menu for 32.- (or 60.- for 2 people) along with many other Portland restaurants.  Look for more info in Willamette Week, Portland Mercury, Forkfly…

RPM in September

Have you heard of RPM (Recession Proof Mixology)?  House Spirits Distillery (creators of Aviation Gin, Medoyeff Vodka, Krogstad Aquavit) will be mixing cocktails with our barkeep Chris on Wednesday September 9th.  You can’t beat a $5 signature cocktail and our happy hour bites!

Want more?

Read about our experience at Plate and Pitchfork and our BBQ Birthday Bash at:

http://bellyrestaurant.com/blog/

Fill the belly,

Cameron & Linda Addy

belly restaurant

3500 NE MLK Jr Blvd

PDX, OR 97212

503.249.9764

www.bellyrestaurant.com

Parking is available in the lot behind our building,

in the public lot one block north on MLK, and on surrounding residential streets.

BELLY UP TO THE BAR

spicy roasted hazelnuts      3.

hand-cut fries, aioli      3.

red leaf lettuce, balsamic vinaigrette, feta      4.

bowl o’ soup      4.

bacon hushpuppies, roasted jalapeno aioli      4.

pork shoulder pâté, house pickles, mustard      5.

aged white cheddar mac n’ cheese      5.

wood-fired margherita pizza      6.

house-made corned beef, ‘russian’ slaw, grilled bread      6.

belly burger, house-made bun, lettuce, aioli      6.

(add bacon 2.    cheddar or blue cheese 1.    caramelized onion 1.    avocado 1. )

House Red or White      5.

Brews   (from here)      3.

Chris’s Concoction (barmaster’s choice of house infused cocktail)      5.

VODKA

Ketel One, Grey Goose, Medoyeff, New Deal, Monopolowa

GIN

Aviation, Bombay Sapphire, Beefeater, Hendrick’s, Tanqueray

TEQUILA

Cazadores, Patron, Sauza Gold, Corazon Resposado

BOURBON

Makers Mark, Bulleit, Jim Beam, Basil Hayden, Knob Creek

WHISKEY

Jack Daniels, Pendelton, Crown Royal, Jameson, Jim Beam Rye

SCOTCH

Dewars, Johnny Walker Black

SINGLE MALT SCOTCH

Macallan 12, Glenlivet 12, Lagavulin 16

BRANDY/EAU DE VIE

Clear Creek Pear, Doug Fir, Calvados

COGNAC

Gautier, Grand Marnier, Remy Martin VSOP, Courvoisier VS

5-7pm daily  or all day at the bar top

one drink minimum required

Cameron & Linda Addy

belly restaurant

3500 NE MLK Jr Blvd

PDX, OR 97212

503.249.9764

www.bellyrestaurant.com

Happy First Birthday to belly restaurant!

Join us Tuesday, July 7^th starting at 6pm for free eats from our beast of a grill parked outside that will be cookin’ up pork belly, pork shoulder, ribs and more.  RSVP at 503.249.9764 or northeastrestaurant@yahoo.com

The bar will be selling drinks like the Strawberry Mojito, Cherry Bomb (house-made cherry vodka with coca-cola) and Rootbeer belly (house-made sarsaparilla, bourbon, vanilla, & soda).

Whether a fan or first-time friend, we hope to see you at NE Fremont and MLK on Tuesday or very soon (note:  we will not serve dinner on July 7^th).

Menus:                  http://www.bellyrestaurant.com/menu.html

Blog:                      http://bellyrestaurant.com/blog/

Facebook:             http://www.facebook.com/pages/Portland-OR/belly-restaurant/63496912142

Twitter:                http://twitter.com/belly_pdx

belly restaurant

3500 NE MLK Jr Blvd

PDX, OR 97212

503.249.9764

www.bellyrestaurant.com

Parking is available in the lot behind our building,

in the public lot one block north on MLK, and on surrounding residential streets.

B  R  U  N  C  H

(served with breakfast potatoes)

farmer’s omelet, spinach, red onion, feta      9.

bacon omelet, roasted mushroom, gruyere      10.

house-made chorizo scramble, white cheddar grit cake, avocado, lime crema, salsa      11.

eggs benedict proper 10.

country fried steak, sausage gravy, two eggs any style      12.

croque m’am:  grilled sandwich of ham, white cheddar, fried egg      10.

steak & eggs: pan-roasted flat iron steak, herb butter, two eggs any style      14.

The Nap Maker:  biscuit topped with sausage patties, scrambled eggs, cheddar, mushroom gravy, tabasco      11.

The Basic: 2 eggs any style, bacon or house-made sausage patties, breakfast potatoes      8.

Build a Biscuit (built like a sandwich the way you like it)      1.

country fried steak    4.

house-made sausage patty    2.                                       sausage gravy    2.

one egg, fried or scrambled    2.                                      mushroom pepper gravy    2.                          white cheddar    1.

bacon    2.

banana bread french toast, hazelnut maple syrup      8.

biscuits ‘n gravy 5.

bacon mac n’ cheese, arugula, white cheddar cream      7.

S  I  D  E  S

breakfast potatoes      2.                                                    green salad      3.

sausage patties      4.                                                          buttermilk biscuit      1.

one egg, any style      2.                                                      toast      2.

bacon      4.                                                                           fruit      4.

belly restaurant

3500 NE MLK Jr Blvd

PDX, OR 97212

503.249.9764

www.bellyrestaurant.com

Parking is available in the lot behind our building,

in the public lot one block north on MLK, and on surrounding residential streets.

It’s hard to believe that it’s been nearly a year of serving eats in the neighborhood for belly!

To commemorate our first birthday,

we are celebrating with a

belly birthday BBQ (it’s an open house)

on Tuesday July 7

from 6pm until we are outta’ grub.

We’ll park a smoker on the sidewalk (our friend Madison who owned Lagnaippe has a beast of a grill that he is graciously allowing us to play with) and Cameron is talking, of course, about pork belly.

The bar will be selling cocktails, kids are welcome and we hope to see you if you whether a fan or a first-time friend.

Parking is available in the lot behind our building, in the public lot one block north on MLK and on surrounding residential streets.

Serving from 6pm until we run outta’ things to grill up.

RSVP at 503.249.9764 or northeastrestaurant@yahoo.com

***Note:  we will not serve dinner on this night***

BELLY UP with belly’s happy hour.  Daily from 5 to 6pm.

house-ground burger

hand-cut fries

oysters on the half shell

field greens salad, feta, balsamic

aged white cheddar mac n’ cheese

bowl o’ soup

margherita pizza

wild leek risotto

&

drink specials, too

(2 to 6 bucks)

Plate and Pitchfork is coming up.    Go to www.plateandpitchfork.com for dates and look for Cameron and Daniel Mondok from Sel Gris to pair up in mid-July.

The Oregonian reviewed us in May (h o o r a y).  Check out what they had to say at:

http://www.oregonlive.com/dining/index.ssf/2009/05/restaurant_review_belly.html

Cheers,

Linda & Cameron

A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie (Tenneva Jordan ).

Our daughter is now 2 years old and one of my favorite things she is doing now is imaginary play.  She loves to pretend that she is the momma and I am the baby.  For Momma’s Day we are serving a house smoked salmon omelet, a Dungeness crab cake benedict and a farmer’s omelet of local asparagus, roasted mushrooms and feta.

The brunch menu is new and improved.  Check it out:

http://www.bellyrestaurant.com/menus/Belly_BrunchMenu.pdf

With spring we find ourselves celebrating some wonderful upcoming events.

Cameron will be a guest chef at the 8^th Annual Portland Original Iron Chef competition.  Benefits go to Children’s Relief Nursery.  The event is on May 16^th at 5:30pm .  Send warm thoughts as Cameron donates his time and love of cooking to more than 600 people for such a worthy cause (see more at www.crn4kids.org).

Cameron will also be serving next to Daniel Mondok of Sel Gris (www.selgris.net) at Plate and Pitchfork.  Hosted at an Oregon winery in mid-July, Cameron and Daniel will together create a 5-6 course meal for 112 guests.  Each dinner features a local farm and promotes local, sustainable agriculture by showing people where their food comes from.  Stay tuned for details.

Cameron participated in Plate and Pitchfork with Kurt Spak (www.albaosteria.com) and Mark Dowers (formerly of Caprial’s Bistro) in the past and you can see some fun pics here:

http://fivepetaldesign.com/blog/?p=391

And who would believe that we are fast approaching our one year mark of serving good eats to Portland already?  Stay tuned for news about our Anniversary Open House in early July.  We will fire up the grill and host the nibbles and noshes and you can stop by and say Hello, order a cocktail or check our place out if you haven’t yet stopped in.

Spring has sprung!  Cheers to your garden and your belly!

Linda Addy

belly restaurant

3500 NE MLK Jr Blvd

PDX, OR 97212

503.249.9764

We are excited to partner up with our notable neighbors, Lincoln and Ned Ludd.  Ned Ludd is only 2 blocks north from us and Lincoln is a short walk to N. Williams.  In an effort to celebrate our luck in geography that we are near one another, we are offering a progressive dinner called:

3 Stops for 30

What is it, you ask?

Why, it’s a small plate accompanied by a beverage from the bar from each location for 30.- bucks.

And you can play it how you want to.

a)     Perhaps you have time for a progressive dinner.  Start at Lincoln, move on over to Ned Ludd, then finish at belly (you could even go by bike or foot).

b)     Perhaps you don’t have time to hit all 3 in one night.  Start where you want and visit the other stops on another night.

How does it work?

Head on over to belly, Lincoln or Ned Ludd and buy a 3 Stops for 30 card.  Eat well and sip happily!

www.bellyrestaurant.com

www.lincolnpdx.com

www.nedluddpdx.com

In other news, Cameron is excited to serve as a People’s Choice Chef at the 2009 Portland Original Iron Chef Competition.  The event raises funds for the Children’s Relief Nursery (an organization preventing abuse and neglect in children ages 0-4).

Learn more at www.crn4kids.org.

If you are interested in attending (and eating), click reply with crn4kids in the subject line and we can send you information about getting a table or seat.  Seating is limited, so holler at us soon.

Spring has sprung.  And with it, hope eternal.

Cheers to a happy & healthy season.

belly

NE Fremont & MLK | PDX

www.bellyrestaurant.com

503.249.9764

After a long winter (with too many Arctic Blasts for my liking), we are excited for the promise of spring. Cameron is talking to farmers about ramps and asparagus. We are eager to start making some preserves and pickles as the gardens grow.

Speaking of gardens and how they grow, a friend of ours who tends the gardens at Cana’s Feast Winery had an intimate event at her home this winter to bring in some dollars for Growing Gardens. Established in ’96, this community and volunteer based program works with low income households to build raised garden beds- providing seeds, plants, advice, classes, etc. Check out this noble, sustainable & exciting project at:

http://www.growing-gardens.org/about-us.php

The menu continues to change by about 3-4 items each week. Shepherd’s Pie, anyone? For 25 bucks you can get a field green salad, the pie and a pineapple tart with tarragon ice cream. Or make the dollar last longer at happy hour, daily from 5-6pm.

A new addition to the brunch menu is a fierce item called The Nap Maker. It’s a biscuit with sausage patties, scrambled eggs, cheddar, mushroom gravy and Tabasco. Pillows are gladly permitted.

Chris is infusing a kumquat and ginger rum.

The patio tables and chairs are counting down the days to warmer weather.

Cheers to that glowing orb in the sky,
Linda & Cameron

belly restaurant

NE Fremont and MLK

503.249.9764

www.bellyrestaurant.com