Mayrose

Service was excellent. My companion thought the salad was a bit tart for his tastebuds. We had the quinoa and kale salad and it was very vinegary. He said it needed more fat like olive oil or sweetness with craisins or apple. The dessert was good. Probably the better of the two dishes. Smaller than I thought but it least it tasted good. It seems they cater to folks who go to the theater. They have a special set menu for those folks. The place is eclectic and moody with dark lighting. Bathrooms are clean.

We've been staying at the Duniway for 2-3x a year for 4 years now because we love it's a great restaurant, bar, and coffee/breakfast without leaving the hotel. I was SO disappointed this last visit. The management or chef has clearly changed. There are no oysters and no charcuterie. The menu is still great but failed on execution at both dinner and breakfast. The full bar is also gone; I asked for 2 different classic cocktails and they were missing ingredients for each. My scallops were the size of nickels and dry/overcooked. My breakfast hash was pretty good but the eggs were way overcooked, missing the key element to a hash....runny yolk. The ambience is just off now. Without a stocked bar, and the old oyster bar being basically a bar back area (holding napkins, silverware, and dirty rags), and no more lovely meats hanging in the cold storage..... all downhill.

We stayed at the Duniway and dined at Mayrose for dinner (was too hungry to take pics) and breakfast.Drinks were nice, really enjoyed the summer thyme cocktailDinner - had the Salmon (not bad), chicken with arugula (dry chicken) salad and the Tortellini pasta (the best)Breakfast: the waffles were amazing!!! Tried the Mayrose Hash which was extremely filling and tastyService and Ambience are superb! All the staff was very courteous. Dinner was pricey given the quality.

Atmosphere: Nice atmosphere, especially for a hotel bar. A few TV's as well is a plusFood: Burger week burger was excellent. I was pleasantly surprised by how big it wasPrice: For burger week it was fineService: So/soParking: Street parking to my knowledge

Was staying at the hotel and the breakfast menu looked good. The AM Banh Mi that was highly recommended by more than one person so I ordered it. My waitress, Nora, said it was her favorite. I requested no jalopena's and some lettuce added. It came out as requested. Except it also had thinly sliced peppers; I ate around them. They were not listed on the menu. I was expecting a breakfast sandwich but it came out open faced and with a steak knife. So I used the knife to eat it .I ate here a few more times and got the granola with yogurt and berries. I also got a bagel with salmon and cream cheese. Bagel was warm, not hot both otherwise perfect. I also got a juice -1/2 orange 1/2 grapefruit mix- every time. Perfection!Great service! Great food! Wish they served lunch!

Staying at The Duniway in downtown Portland has quite a few surprises for the weary traveler including the convenience of places to dine. Mayrose provides that as it is not exactly run by the hotel but you can charge your meals and drinks to the room. The food hits the mark -- well prepared, entices the palate without being too overwhelming but keeping it interesting enough. Stepping through the dining area warms the senses with dimmed lighting throughout the area combined with industrial rustic decor that complements The Duniway's overall aesthetics. Not a bad choice if you're either a local or just visiting. There's something for everyone at Mayrose.

Stayed at the Duniway hotel and received some credit for the restaurant. The hotel itself was fantastic and highly recommended. Portland is the birthplace of renowned chef James Beard, so it is fitting that its food scene is so diverse. With so many great options, I waited until the very last day to try this restaurant. I ordered the Mayrose Hash, which contained pulled pork, diced potatoes, pickled red onions, shaved jalapeno, and cilantro, topped with two fried eggs. Honestly, maybe the breakfast joints in Phoenix, AZ, spoiled my experience with breakfast hashes. The pulled pork was on the tougher side, and the entire hash was drier and saltier than my preference. The restaurant decor was really nice, though. The waiter gave me the check within a few bites of receiving my dish, so it felt a bit rushed, even though the dining room was only 10% full. All I can say is that I'm very glad for the credits.

We've stayed twice at the Duniway and have had breakfast 4 times at Mayrose because the service is incredible and food is delicious! The Open Faced Club is my favorite, though the keto bowl is also a great choice (especially if watching carbs). You'll never run out of coffee nor have to worry about it being burnt or stale. Will definitely be back when I'm in Portland again :)

This is the hotel restaurant for the Duniway Portland hotel by Hilton. We booked our hotel through American Express, and I have status with Hilton, so we received daily food and beverage credits to use here. The vibe is pretty cool, definitely modern and definitely representative of Portland.I found the cocktail menu to be surprisingly inspired for a hotel bar. The bartender mis-poured my Trailblazer cocktail the first time, so I got to try it twice and loved it. I also enjoyed the Hummingbird, a sort of tequila twist on a Paper Plane.We had the chocolate tart for dessert one night, and it was divine. A couple other guests ended up ordering it after they saw ours. We tried to get the seasonal Sorbet a different night, but they had run out. I personally don't think I would have chosen to eat at the restaurant for breakfast had we not had free credits. The food was fine, but not amazing, and the prices are a bit high. Basically what you expect for a hotel breakfast. They also were out of waffles and the blueberry dish the entire holiday weekend. A note on service - they really need to throw more bodies, more training, or both, at the restaurant and bar. Perhaps they were busier over the long weekend than normal, but nothing ran smoothly and guests all noticed and commented. During breakfast, multiple tables would routinely sit open for stretches of time while a queue of new guests formed waiting. Staff were doing anything besides seating guests or clearing tables. Our last morning, they even had the audacity to say "we're a bit full right now, so it'll be about 15 minutes" to guests in line, while half the tables sat empty. I could believe it was about not overburdening the kitchen, except the kitchen was still filling to-go orders just fine, and the bursts of seating guests and taking orders that they did do would only be worse for the kitchen. At the bar, there was one or occasionally two bartenders during the busiest hours. This would be fine for a bartender used to working in hectic environments and making multiple drinks while taking the next set of orders. These bartenders would have struggled to keep pace at a quiet artisanal cocktail lounge. There also seemed to be very little done in the way of "speed bottles" to speed up mixing, which only hurt the performance. On the one hand, cool for actually mixing the drink live. On the other, I waited half an hour to get the drink.

Stayed at the hotel and ate several times during my stay. Really nice staff and had some interesting breakfast choices. Breakfast Bahn Mi was lacking in flavor and was pretty tough to eat with an open face. Same challenge with the breakfast sandwich but the eggs were cooked very nicely on both.Good wine list and bar options at dinner time also with a nice selection of desserts to choose from. Would recommend if you're staying in the hotel (plus the bonus of a food and beverage credit with AMEX).