A kitchen in the old ovens
Thirty-four seats, an oak fire, and a short Pacific Northwest menu. Wednesday to Sunday, 5:30 to 10pm. Dark Monday and Tuesday.
Marisol Vega, since 2020
Marisol opened The Charge in the charging ovens the winter after the hotel’s fourth year. The brief was short: wood fire, Oregon product, and a menu that shrinks when the farms do.
Walk-ins sit at the bar. Dining-room tables are held for hotel guests until 7pm, then released. Parties of seven or more write [email protected], not the room engine.
- 34 seats plus the bar
- Oak fire, no fryer
- Guest tables held until 7
- Late plate for guests until 11
Three drinks, a pinot, a beer
An old fashioned, a gin highball that changes with the citrus, and whatever whiskey came back from the last barrel pick. Wine by the glass from the Willamette. Walk-ins sit here first: no list, no host stand.
Farms, not adjectives
Island greens when they exist. Gorge beef when the dry-age is ready. If a farm is on the card, we bought from it that week. The oak is offcuts from a local mill; it burns hot and smells like the ovens used to.
Hours
- Mon, Tue
- Kitchen closedThe desk will point you to a table nearby.
- Wed to Sun
- 5:30 to 10pm
- Bar
- Until 11pm on kitchen nights
- Guests
- Late plate until 11From the pantry, on nights we cook.
How to sit
- Walk-ins
- Bar first. Two-tops in the room after 7 if a hotel hold drops.
- Guests
- Tell the desk at check-in and we hold a table until 7.
- Allergies
- Put them in the note when you email. There is no fryer, so no gluten-free fryer either.
- 7 or more
- [email protected]
Plates and the room they cross
Tap a photo to enlarge it.
The oak is laid. The rest is a table.
For seven or more, email the kitchen. For a room and dinner the same night, book the room first; tables are easier than kings on a Saturday.