Doug Adams is stirring excitement in Portland’s culinary scene as he prepares to launch his new supper club, Bitterroot, in a space behind his brewpub, Grand Fir Brewing.
This isn’t just any dining experience; Bitterroot represents a significant shift towards the supper club trend, becoming one of the hottest restaurant concepts in the city for 2025.
Adams, who co-owns Grand Fir Brewing with his wife and brewmaster Whitney Burnside, has big plans that stem from a unique membership model.
Initially conceived as a standard restaurant, Bitterroot evolved into a more flexible one-night-a-week format after Adams assessed the operational limitations of his brewpub’s kitchen.
He recalls, “When we opened up Grand Fir, we wanted to do a supper club. But it became really clear that the back area and the size of the kitchen just weren’t going to work for it, especially when you’re doing 34 cheeseburgers at the same time.”
With the opportunity to occupy a space behind the brewpub, Adams seized it quickly.
The supper club will be open to the public but will introduce a membership program offering both attractive discounts and early access to special dining events.
For an annual fee of $500, members receive six tickets that can be used flexibly, accommodating various dining scenarios.With this model, members pay an average of $83 per ticket, significantly lower than the non-member price of $150.
This membership initiative allows Bitterroot to foster a connection with a dedicated customer base.
Adams plans on hosting collaborative dinners with renowned chefs, including Adán Fausto from Mariscos con Onda and Justin Woodward, a former Castagna chef.
Although these special events will be available to members first, they’re not included within the membership price, ensuring exclusivity and excitement.
Culinary visions for Bitterroot are anchored by Adams’ passion for slow-cooked and smoked meats.
He expresses a particular fondness for big ribeyes that are smoked for hours, seasoned with herbs, garlic, and beef tallow before a sear, promising intense flavors reminiscent of prime rib steaks.
A preview of Bitterroot’s “classic” menu for the first dinner on June 13 showcases a range of enticing family-style courses.
Diners can expect to savor mini smoked bologna sandwiches infused with sweet hot jalapeños and American cheese, followed by smoked trout elegantly paired with farm greens and green goddess dressing.
The menu doesn’t stop there; grilled prawns with avocado and spicy peanuts, along with the highlight—smoked and charcoal-grilled ribeye steaks accompanied by a unique candied jalapeño-dill relish—will also be featured.
A twice-baked blue cheese potato and a buttermilk chess pie with fresh market strawberries from pastry chef Kir Jensen round out this exciting culinary adventure.
A.J. McCafferty, Adams’ business partner and beverage director, emphasizes that the membership structure allows room for flexibility and community engagement.
They envision offering cooking lessons, sharing recipes online, and even expanding services based on membership sales, considering adding a second service night if memberships exceed 100.
When asked what sets Bitterroot apart from traditional restaurants, Adams highlights its singular operation style: “It’s not seven days a week, or even five. We’re gonna do one dinner a week with the ability to pause or keep it moving, offering casual events like crawfish boils and fried chicken dinners.”
The atmosphere of Bitterroot is designed with a Central Oregon lodge aesthetic, featuring a taxidermied elk head and a large communal table made from wood salvaged from the Santiam Fire in 2020.
Elements of nostalgia make the space feel inviting, with family heirlooms including china from Adams’ grandmother and fishing creels from his grandfather adorning the shelves.
A new setup has also been established in the kitchen, with a vintage icebox and an old butcher block from New York’s Hudson Valley enhancing the rustic charm.
Much of the cooking will take place in the smoker outside, as the facility lacks an exhaust hood necessary for conventional cooking methods.
Instead of a traditional dining experience, patrons will mingle at a large communal table or a smaller chef’s counter, enjoying the friendly atmosphere and the creativity that Adams and his team promise.
Every ticket includes gratuity and offers bottomless glasses of Tack Shack, Burnside’s amber lager, making for an unforgettable night of dining.
Bitterroot will celebrate its debut public dinner featuring a collaboration with Adán Fausto at 7 p.m. on June 6, followed by its inaugural club dinner on June 13 at 1403 S.E. Stark St.
Tickets and further details are available at thebitterrootclub.com, setting the stage for an exciting new chapter in Portland’s dining landscape.
image source from：https://www.oregonlive.com/dining/2025/06/this-top-chef-finalist-is-opening-a-new-portland-supper-club-friday.html
