By JASON COX
Of the Keizertimes
The Renaissance Inn opened a new restaurant last month.
Enter the 45th Grill. The theme is an upscale-style northwest steakhouse with an affordable menu of Angus steaks, wild salmon and other seafood, sandwiches and more. [MAP: 2]
Operated by the hotel, the executive chef is Bryan Bailey. A native of Bend, Bailey came from Reno, Nev. where he has served as executive chef of several restaurants, including La Strada at the El Dorado Hotel,
and a stint as executive sous chef at the Sands Regency Hotel.
He plans to offer daily specials, which recently have included chicken marsala, bourbon-glazed chicken and prime rib.
Everyday menu items include wild Pacific salmon, a 12-ounce New York strip steak, 12-ounce ribeye with an optional honey green pepeprcorn sauce, pan roasted pork tenderloin, scallops, chicken and all manner of pastas.
House-made soups are always on the menu, and all the steaks are certified Angus beef, he said. The restaurant is one of only a handful in the area with that designation, he said.
Bailey plans to order as much as possible from northwest suppliers, providing Tillamook cheese, Black Butte porter for the potato soup, wild-caught Pacific Northwest salmon, and almost anything else local he can get his hands on.
“You take nice, local, fresh ingredients and do as little as possible to screw it up,” Bailey said. “When I wrote the menu I tried to get anything I could that was northwest raised or grown.”
The wine list also has many Oregon wines, he said.
Manager Teresa Ridderbusch described how the new place is different than the Wall Street Grill, which preceded it in the hotel’s lounge.
“We’re offering, I think, a wider variety of food,” she said. “We’ve always wanted to provide a nice dining experience.”
Besides, she said with a laugh, Wall Street (the one in New York City, not the restaurant), hasn’t been exactly making friends lately.
Yet she and Bailey believe the new place will catch on as people learn of it.
“There are no upscale dinner houses that offer this type of menu,” Bailey said. “You have to go into Salem. We’re a small, intimate place.”