The Charge
A kitchen in the old ovens.
Thirty-four seats. Oak fire. Marisol Vega’s Pacific Northwest menu — a short card that shrinks when the farms do.
- Wed–Sun5:30–10pm
- Mon–TueKitchen dark
- BarUntil 11 those nights
- Hazelnut trout, fennel, brown butter
- Columbia River fish. The dish Elena V. keeps ordering $32
- Dry-aged ribeye, 12 oz
- Gorge beef, grilled over oak $48
- Olive oil cake, huckleberry
- Re-ordered without looking at the card $12
The cook
Marisol Vega, since 2020
Marisol opened The Charge the winter after the hotel’s fourth year. She had cooked at Tusk and a short, unsentimental stretch at a Hood River orchard kitchen. The brief here was shorter: wood fire, Oregon product, 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, and not Instagram DMs.
Wine list is short and Willamette-heavy. Cocktails are three, not twelve. Produce comes in the back door from the same farms Marisol actually talks to.
What goes in the fire
Farms, not adjectives
Sauvie greens when they exist. Gorge beef when the dry-age is ready. Tabor Bread for the toast and the marrow. Ranger cocoa for the tart. If a name is on the card, we bought from them that week.
The oak is local mill offcuts, not a “forest-to-table” story. It burns hot and it smells like the ovens used to.
The bar
Three drinks. A pinot. A beer.
We do not run a cocktail program. We run an old fashioned, a gin highball that changes with the citrus, and whatever whiskey Dana brought back from a barrel pick. Wine is by the glass from the Willamette. Fort George on draft because the line drinks it.
When the grill is lit
Hours
- MondayKitchen closed
- TuesdayKitchen closed
- Wednesday–Sunday5:30–10pm
- Bar (those nights)Until 11pm
- Hotel guestsLate plate until 11
Monday and Tuesday the dining room is dark. The lobby still has coffee, and the desk can point you to Le Pigeon, Kachka, or a bowl on Division. We do not “open the kitchen for hotel guests” on dark nights. That promise is how kitchens burn out.
House notes
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. We hold a table until 7. After that it is first-come, same as the neighborhood.
Allergies
Write them in the note when you email. The oak fire means we cannot promise a gluten-free fryer because we do not have a fryer.
Corkage
$25. We would rather pour our list. If you bring a bottle, bring something we cannot get on SE 3rd.
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.