Oysters on the Half Shell ($2-$4)
Oyster types vary according to freshness and availability. Shown here: Kumamotos.
Chef Trent Pierce
Chef Pierce is no stranger to the sea. Block + Tackle is his third Portland seafood restaurant, and his family owned the Portland fish house The River Queen in the sixties and seventies.
Fish House Punch ($10)
This punch is a mix of Lemonhart 151 rum, Appleton Estates Special rum, Hennessy Cognac, Combier Peche de Vigne, Luxardo maraschino, lemon oleo saccharum, and yerba mate, finished with sparkling wine.
Block + Tackle's interior has ocean-themed touches, like lights reminiscent of fishing gear.
Fish Sandwich ($11)
The batter for this fried cod, which includes vodka in addition to beer, is derived from the old River Queen recipe.
Pickled Cold Smoked Mackerel ($10)
Mackerel, which will always have a home on Block + Tackle's menu in some form or another, is paired here with compressed watermelon chunks and dehydrated olives.
Seafood Charcuterie Plate ($10, $6, $8)
A Little T Bakery baguette and Tombo tuna cured in olive oil, with Calabrian chiles and garlic, a marlin rillette topped with fresh herb salad, and pimenton cured mussels with orange and Sherry.
Seafood Cocktail ($10)
Layers of crushed avocado and cocktail sauce, topped with a mixture of Dungeness crab, bay scallops, bay shrimp, and finely chopped chives.
Red Snapper Bloody Mary ($9)
Bloody Marys are chef Pierce's favorite pairing with seafood. Bartender Christian Rouillier's version, called the Red Snapper, is made with Sobieski Polish vodka and lemon juice, then garnished with celery, assorted pickles, a hunk of Swiss cheese, and a green olive.
Diners are greeted at the door with various boat-themed pieces, like this refurbished steering wheel.