One of Portland's best new spots to city-gaze is the 20th floor of The Ritz-Carlton. The 35-story tower in downtown opened its doors to guests (and permanent residents) this fall, making waves in the local economy and dishing out new options for local diners. Higher up than trendy rooftop restaurant Departure (but not quite as lofty as Portland City Grill), the hotel’s swanky signature restaurant Bellpine is a prime spot for a date night — or just to admire sweeping views of the Rose City.

Here’s a breakdown of our dining experience.

A cozy lounge area on the first floor, near the elevators. | Photo by Cambrie Juarez, PDXtoday

The vibe

As a synonym for “fancy,” The Ritz-Carlton is a brand that needs little introduction. Through the tall double doors on Southwest Washington Street, we entered an open, opulent-yet-inviting lobby. A short elevator ride brought us to our destination: a long space anchored by an oval bar on one side and an open kitchen on the other. Diners ranged from small groups celebrating birthdays to polished retirees.

A *ritzy* evening is in store for diners at Bellpine on the 35th floor of The Ritz-Carlton, Portland. | Photo by Cambrie Juarez, PDXtoday

The food

Most of the dishes are served tapas-style. Our server explained the menu’s highlights — like the two “grand dishes” (read: $$$) of sockeye salmon and an aged ribeye — and recommendations based on any dietary restrictions. We ended up with four shareable plates and a dessert, all of which showcased various elements of Oregon, from butternut squash topped with local hazelnuts to the Instagrammable “Forest” dessert of porcini-infused ice cream and delicate “moss.” The latter was our favorite item of the night.

The Bellpine has a carefully curated selection of Oregon wines. | Photo by Cambrie Juarez, PDXtoday

In conclusion

Even abstaining from the $18-$20 cocktail specials (including one made with foie gras washed bourbon) in favor of a cider and simple martini, our bill for two people was around $140. While the menu here might not be for those who seek out big, bold flavors, each item has depth and approaches Oregon’s diverse bounty creatively. One dish we wished we tried? A dessert designed to mimic a beach, complete with tiny crabs made with Dungeness meat.