600 Years of Peking Duck


600 Years of Peking Duck

This is our 6th year of Departure featuring Chef Gregory’s Peking Duck and it is off to a wonderful start! 

The tradition of preparing and serving duck in this style has its origins in the Ming Dynasty of China, between the years 1368–1644, and in 1416 it was served at Bianyifang, a restaurant in Beijing that was the first to specialize in the dish.  In what would be its 600th anniversary of that first service this year, Chef Gregory is highlighting the complex practice by curing and drying the duck for 5 days, before serving it with a bone broth soup, duck fat fried rice and the magical accompaniments: candied kumquats, mandarin pancakes, sweet and sour cherries, scallions and cucumber.

We are proud to be carrying on this tradition and look forward to championing it here in Portland for years to come.

Local Wines This Fall


Departure Restaurant + Lounge, Portland, OR

Departure is proud to be working with three exciting local wines by the glass this fall; Bow & Arrow’s Melon de Bourgogne, Division’s Cabernet Franc and Jackalope’s Viognier. These wines feature a lovely vibrancy and freshness that complement and enhance Chef Gregory’s cuisine. The selection of these wines is emblematic of an overall wine philosophy devoted to approachable, fun wines that exhibit a sense of place and take you on an adventure. 

Falling For Chocolate


On November 8th, Erin Koroll, Departure Denver’s own Pastry Chef journeyed to Vail to compete in the Altamira Fall Food Show – Chocolate Competition.  The title was “Falling for Chocolate”, and that’s exactly what happened.

The event was sponsored by Valrhona USA with five competitors from different restaurants within Colorado.  Each competitor was to submit a bon bon for the crowd, a chocolate showpiece and a plated dessert utilizing specific chocolate from the Valrhona collection. 


There were three judges, all world renowned chocolate masters.  The competitors went in different heats, assembling their showpieces for the judges.  This happened to be Chef Erin’s first competition and she decided to submit a story that tied all of her components together.  Her showpiece was a homage to early childhood camping and chocolate memories, which added a refreshing component to the competition.  However, the build up to the event was anything but easy.  “With so much going on in the restaurant including a fall menu change and the approaching holidays, it was an incredible push to get everything ready” stated Chef Erin.  “All in all, I spent nearly 40 hours on this project and thankfully made it to Vail without any major casualties.  The day of the competition was extremely stressful to start – I knew I was up against a lot of really spectacular talent, so the pressure was definitely on.  When it came closer to my stage time, I felt a shift in my attitude and decided to have as much fun as I could at my first official competition.  Once on the stage, I assembled the showpiece and had a lot of fun with the crowd.  I finished just in time and was able to submit everything along with my inspirations.”

 The judges were so impressed with her positive, relaxed mindset throughout the event and really appreciated her invigorating approach to competing.  “This is definitely something that I hope to do again and I absolutely learned a lot from my competitors.  Overall it was a humbling, exciting experience.  I have to admit it was pretty badass to place in the competition at all, especially when the room was filled with so much talent and chocolate expertise.  I admire all of my fellow chefs and can’t wait to work with them again in the future.”


Pop Receptions In France

Departure PDX Image

This month Chef Gregory and Chef Jami traveled to Paris to promote Portland tourism with Travel Portland and Travel Oregon.  They worked with the Travel Portland France team to execute three pop receptions for French media, tour operators and consumers, shopping various markets every day to create Departure cuisine in France.   Many guests of the receptions had been to Departure Portland and the Nines before, and we look forward to hosting them again in the near future!

Our Wonderful Sake Collection

Departure Portland

Departure Portland has been focusing on our wonderful sake collection by highlighting some of our favorite sakes. Sake flights are a great way to try various sakes and compare and contrast the different varieties. Whether you like dry, sweet, complex, or delicate sakes; with our sake flight rotating monthly, there is always something new to try.

Departure’s 6th Annual Vegan Dinner

Departure Portland Photo

Departure’s 6th Annual Vegan Dinner is coming up fast! Chef Gregory Gourdet in collaboration with Derek Sarno of Wicked Healthy have created an amazing 6 course menu that represents where the of end of summer meets early autumn, combining our signature Asian flavors with Wicked Healthy’s plant pushing take on classics. Only 80 seats are available for this amazing yearly experience. Tickets will run for $72 per person.



The Okinawa Colada

Departure Portland

Departure Restaurant + Lounge, Portland, OR

The Okinawa Colada is our take on a classic Pina Colada. What separates Departure’s Colada from the rest is our 7 Asian spices infused in Cruzan aged rum. The Okinawa Colada has a classic colada build with a hint of spice to compliment the Asian infusion our food embodies. Great for a summer day on our West Deck overlooking beautiful Downtown Portland!

The Seoul Spring

Seoul Spring-Departure PDX

Spring is in full force up at Departure and as a result we are celebrating with some fresh new cocktails like the Seoul Spring. It is a deceptively simple drink created by our bartender Tyler Lewis.  He makes a syrup using fresh bamboo leaves from the kitchen, mixing it with Korean Jinro Soju and fresh lime juice to create a light, refreshing and unique cocktail.  Citrus forward with lightly earthy notes from the bamboo, the Seoul Spring is perfect for all kinds of palates and is a wonderful companion to the sunshine and beautiful views from the Rooftop!

Spring is Here!

As spring has finally graced us with its presence, Chef Gregory and the team have added some delightful dishes to the menu such as this Charred Asparagus Salad with Heart of Palm, Puffed Rice and Green Chili.  Come try it along with some of our other new dishes up on one of our Decks, and help us gear up for an amazing season!

Deck Season

Departure 1PDX

After a long Portland winter, Departure is finally gearing up for amazing weather + deck season! We’re opening the West Deck for the first afternoon of the season today for drinks, bites and of course the famous Portland sunset! Be sure to check us out on Facebook, Twitter + Instagram for upcoming deck opening details!

Gregory’s International Travels!

Departure PDX

Gregory’s International Travels!

Very quickly after Chefs Week PDX and Valentine’s Day came to an end, Chef Gregory + team have embarked upon an Asian adventure. Over the next three weeks, they’ll be touring and eating their way through several different countries: Japan, Thailand, Vietnam and Korea. They’re sure to come back with amazing new perspective and some ideas up their sleeves! Be sure to follow @DeparturePDX and @GG30000 on Instagram to keep up with their travels! #GGISGLOBAL

Departure is gearing up for Dining Month!


Departure Restaurant + Lounge, Portland, OR:

Departure is gearing up for Dining Month!

We’re once again excited to be partnering with Travel Portland for their Dining Month promotion next month! Every day in March guests will be able to order a three course tasting menu for only $29! The menu includes six options:

First Course

Beet & Apple Salad

sweet onion, galangal, puffed wild rice


Chicken Tom Kha

mushrooms, kale

Second Course

Szechuan Mussels

ginger, chili, eggplant


Beef Rendang

short rib, galangal, kaffir lime, chili

Third Course

Carrot Spice Cake

cashew cream cheese, carrot citrus sorbet


Chocolate Hazelnut Brittle Brownie

chili caramel, toasted fluff

Come visit us March 1st through March 31st to experience this special menu!