Jeffrey Morgenthaler's Pacific Standard is a 'love letter to the West Coast.'
—interesting twists on classic “lobby” drinks—local beers and wine on draft, plus dishes inspired by Morgenthaler’s childhood growing up in Central California and his 30 years as a resident of Oregon.“I’m doing what I was doing before, which is great, because it’s what I know best, but I also have a stake in the business, which is perfect,” he said.To create the drinks menu at Pacific Standard, Morgenthaler prioritized the space’s identity as a lobby bar, where all kinds of people pass through.
For instance, he tackled the Bloody Mary, one of those great, hotel lobby bar drinks that trends more toward meal. Morgenthaler joked, “I’ve always thought that if you drink a Bloody Mary after a certain hour, you’re a psychopath. I wanted to challenge that idea.
“We can all make more informed decisions about how we drink,” he said. “Like for me, I’m not a huge drinker anymore. But when I’m out, I may want to start with an Old Fashioned, which is 37 percent ABV. Then I might want to back off a little bit and go down to something that’s like 4 percent ABV and have one or two of those while I’m socializing. And then I may want to ramp it back up a little bit. It’s really nice to be able to look at the ABV and plot my night out.
On the Pacific Standard food menu, diners can expect plates like Puget Sound mussels poached in cider, French onion dip served with potato chips and Osetra caviar and steamed artichokes served with mayo and garlic butter. There are even warm chocolate chip cookies, made from Morgenthaler’s personal recipe.
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