The RingSide Grill’s Executive Chef, Chris Turke, serves up uniquely crafted American fare with influences from around the globe. The neighborhood go to for weekend brunch, lunch, dinner and lively Happy Hours - 7 days a week, the Grill uniquely offers sweeping views and fireside dining in an indoor-outdoor venue just 15 minutes from downtown.
The menu ranges from gourmet burgers, signature steaks and rotisserie chicken, to flatbread pizzas, pork chops and of course, RingSide’s famous onion rings. The chefs at RingSide Grill plant and source from an on-site herb and tomato garden and incorporate these fresh elements into several aspect of the menu. Executive Sous /Pastry Chef Nick Flores’ frozen custard program is a highlight of the dessert menu, offering genius combinations of delicious toppings – also perfect for a ninth hole snack. In the bar you will find a large selection of expertly made cocktails including two on draft. The beverage program continues to support the best Oregon winemakers and brewers with 21 taps of local beer, wine, and cider on draft, and even offers growlers to go in two sizes.
RingSide Hospitality Group is owned and operated by the Peterson family - Third generation owners of the RingSide restaurants. For over 70 Years the family has had a premiere place in the Portland restaurant scene. Whether you are having Northwest Certified Angus Beef Dry Aged Steaks at the RingSide Steakhouse, the freshest Columbia River Salmon at the RingSide Fish House, or the Rotisserie Chicken at the RingSide Grill – their commitment to you is to provide the highest quality food and beverage, with the best service in elegant and comfortable surroundings.
Executive Chef, Chris Turke
Christopher Turke moved to Oregon from Northern California in 2002. While he was born in Santa Rosa, CA, Portland is now his home.
Upon graduating from the California Culinary Academy in 1996, Christopher joined Micheal Mina’s team at Aqua in San Francisco. He then went on to join the culinary team at Cake Bread Cellars before making his way to Kuleto’s Restaurant as Executive Sous Chef in 1999.
In 2002 Chef Turke moved to Portland and joined South Park as Executive Sous Chef. Chef then made the move to RingSide Steakhouse in 2005 and was named Executive Chef to oversee the full culinary program at the Eastside RingSide Steakhouse in 2010. Looking to expand his horizons, Chef Turke, took time away from the company when the then steakhouse close. He came back to his culinary home, now the RingSide Grill, at the start of 2017.
Let our sales professionals arrange your next event. We have the experience you can trust to make your reception, business meeting or special occasion - one your guests will remember. Whether you are planning for a golf tournament or creating the perfect wedding reception, we have the facilities for groups of any size, both large and small. Our team of culinary experts and event planners will take all the worry out of your special day or night. We provide everything you need from Fireside Dining to Sweeping Views.
For more information, please email Emily Olsen
Weekend Brunch: RingSide Grill - Portland, Oregon
If there’s one thing Portlanders love – it’s brunch.
So when Ringside Grill in NE Portland invited us to check out their new brunch menu, we hopped in an Uber and headed about 15 minutes away from downtown to their clubhouse dining room attached to the Glendoveer Golf Course.
The more casual version of Uptown's Ringside Steakhouse, Ringside Grill has a new executive chef, Edward Higgins, and as one of his first moves in the kitchen, he's bringing brunch Saturdays and Sundays, from 11 a.m. to 2:30 p.m. Brunch launches this weekend at the expansive restaurant surrounded by the Glendoveer Golf Course.
RingSide Grill Only: Tournaments
Thank you for choosing the Glendoveer Golf course for your Tournament. RingSide Steakhouse provides all the Food & Beverage needs for these events. Please check out the menus and contact us to book your Tournaments’ catering event at least four(4) weeks in advance.
Contact: Emily Olsen
Phone: 503 255 0750
Pricing and Availability Subject to Change