Veritable Quandary

Portland, United States

4.5

Closed now

21 reviews

Accepts Credit Cards
Free Wi-Fi

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Streetview

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Bussiness info

Takes Reservations
Yes
Delivery
No
Take-out
Yes
Accepts Credit Cards
Yes
Accepts Apple Pay
No
Accepts Bitcoin
No
Good For
Brunch
Parking
Garage, Street
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
No
Good for Groups
Yes
Attire
Casual
Ambience
Classy
Noise Level
Average
Alcohol
Full Bar
Outdoor Seating
Yes
Wi-Fi
Free
Has TV
Yes
Dogs Allowed
No
Waiter Service
Yes
Caters
No

Description

Specialties

Veritable Quandary offers a relaxed fine dining experience focused around farm– fresh, locally-​grown ingredients. The market-​driven menu changes daily to reflect what our local farmers have to offer. With the flexibility of a changing menu, Veritable Quandary is able to make accommodations for vegan, vegetarian or gluten-​free diets, and can even create a special menu item with advance notice. Starting with the freshest local and seasonal ingredients, the Veritable Quandary menu is sophisticated yet approachable to diners looking for a meal that is both delicious and hearty.

Veritable Quandary’s wine list has received Wine Spectator Magazine’s «Award of Excellence» for seven years in a row, and the beautiful patio earned VQ the «Best Patio Dining» award in 2008 from Portland Monthly Magazine.

History

Established in 1971.

Founded in 1971 by owner Dennis King, Veritable Quandary’s brick walls, dark wood furnishings, historic décor and views of Waterfront Park and the Hawthorne Bridge offer an atmosphere of old Portland charm in a comfortable setting for a relaxed dining experience. The legendary VQ bar is always lively and inviting for that after-​work cocktail or late-​night social gathering.

Meet the Manager

Chef Annie C.

Manager

Chef Annie Cuggino’s culinary passion began early, cooking for friends and family as a child in Greenlawn, Long Island. By the age of 15, she knew that she wanted to be a chef. After graduating from the Culinary Institute of America in Hyde Park, Annie began working for Chef Michael Romano of Danny Meyer’s Union Square Café in New York City. Shortly thereafter, she moved to New Orleans to experience the flavorful culture of the south. Annie first worked at Mr. B’s, a New Orleans institution focused on high quality regional ingredients, and later took a job at Emeril’s.

In 1994, Annie found a new home at VQ in Portland, where she allows the local farmers and fishermen to dictate what’s on the menu. Her meticulous attention to detail and commitment to cooking with local and seasonal ingredients shine through in her authentically Portland menu.

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