The Mark

The MARK at the Shilo Inn, Beaverton is a throw back in time. The black booths, Frank Sinatra playing in room. We had the Prime Rib, 12 oz. cut with mashed potatoes and vegetables. $ 31.00 for a perfectly done cut of tender meat, buttery mashed potatoes and excellent veggies. The service was superb!
Anthony was right on top of it offering a fine wine at a bargain price and i never had to get his attention.
We’ll be back!

This is a place I will never eat again. More batter on the fish than fish and greasy fries. If you like good food go elsewhere. Mashed potatoes are soupy and flavorless.

I love The Mark for the cigar bar, but the downstairs bar is a perfect place for a quiet beer alone or with friends/​date. The happy hour menu is a real value; the food is rather good, especially the burger, and the service is always friendly, competent and professional. Bartender Ayesha especially makes everyone welcome and knows her stuff!

The cigar bar is the best in town. Great vibe, beautiful room with great space, lots of sports on the screens. Ayesha serves the cigar enthusiasts with a great smile and so hard working. The restaurant years ago was famous for their chicken dinners, they brought back the recipe and it’s wonderful. Fish tacos rock too. Enjoy a cigar and some great food. This is one of the best cigar bars in the country.

Stopped in for a few drinks and apps. Great spicy chicken wings and burger. Ayesha gave us super service & a delish margarita. Win. Win.

This once great place changed the thing that made it great, and now it’s just a passable bar/​restaurant in a dated hotel. It makes me sad, because I loved the idea of Shilo’s affordable excellence as interpreted by it’s restaurant. All of the great items that were on the menu have been 86’d: Buhbye tempura green beans. So long lobster bisque. See you later wedge salad. And forget about the Sole Oscar. Basically, anything fresh (read perishable) has been omitted and/​or replaced.
Staff seems to have changed, which is nothing new, but the dining room staff last week were diner level servers, and not in keeping with $ 20+ entrees. Forks were dirty. Service was slow, despite being one of only three tables in the dining room.
Today I tried the bar again, but the teriyaki beef bites literally tasted like dog food, and they’ve changed up the recipe for gorgonzola potatoes… Everything was underwhelming.
It is still a nice place to have an okay meal in a usually dead dining room. The cigar bar upstairs is still unique enough to bring me back. Happy hour is better at Antonio’s across the street, and they pour better cocktails. Brunch on the weekend is still solid.

We were looking for s cozy happy hour lounge and stumbled upon The Mark. Fantastic lounge with a sunken bar and large comfortable chairs. We highly recommend the burgers cooked to order as you would expect from a steak house kitchen. Our bartender, Ryan, was extremely attentive and engaging. We will be back often!

I wasn’t actually planning on coming to the Mark initially. After my experience I’ll definitiely be coming back. Service was excellent, Ayesha our server was quick and courteous and the chef nailed the order perfectly. One of the few places you can get perfectly prepared rare beef. My only regret is I didn’t get to thank the chef personally. If you’re looking for good eats in town this place is a must.

Christmas Day at The Mark for dinner was exactly what I wanted; a terrific buffet with prime rib, ham, turkey, salmon with all the trimmings for family and friends. The prime rib was especially perfect, rare and tender with a nice crusty edge with all the flavor. Everything was hot and fresh and everyone ate until they couldn’t take another bite. Ryan, our server, was Johnny on the spot with unlimited mimosas to add just the right amount of bubbles to the evening. Another success at this excellent restaurant!

Came in last night and had the ribs. They were delicious. The BBQ sauce was nice and tangy, and the meat fell right off the bone. The fireplace was a nice addition as well.
My server, Ryan, was excellent. He was very accommodating, without being too overbearing. His recommendation on the ribs was spot on as well.
I will def be back.

EPIC THANKSGIVING FAIL!
After having several good Thanksgiving dinners at The Mark Restaurant, we made reservations and were ready to tuck into a delicious dinner.
Before I detail the horror of a cold, dried out meal, allow me to share my puzzlement.
With whom resides the greater fault? The Chef, who clearly wasn’t paying attention to food on his the buffet? Or was it patrons who, when Chef strolled through the dining room, smacked their lips and showered his staff with praise for the wonderful food?
The only reservation available was at 5:00 p.m. on Thanksgiving day.
This buffet may have been hot, fresh and toothsome when they set it out that morning. But, by the time we arrived, it was tepid — and some «hot» dishes were cold.
This was not for a lack of help. Kitchen workers were in seen in abundance — mostly chatting up other staff members, not paying attention to the premium-​priced food they were serving.
The salads looked and tasted like they’d been out all day. The salads were wilted, and picked over. After we went by the table, a kitchen staff member brought out a new relish tray.
The «hot» buffet might have been a object lesson used by the US Food & Drug Administration (FDA) illustrating what NOT to do.
FDA: «Prepare food in small portions. Keep hot dishes at 200° F to 250° F prior to serving.
Mark: Their hot foods were all prepared in full-​size chafer pans. Most of them looked like they’d been put out in the morning.
The vegetables, potatoes, stuffing were all cold by the time we got to the table. It made them uneatable.
FDA: «Hot foods should be kept at an internal temperature of 140° F or warmer. Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.»
Mark: After cajoling several food service workers to do so, one finally sighed, and got out a thermometer. Whipped potatoes: 120° — Stuffing: 135° — Green Bean Casserole in cream sauce: 130°.
One of the food kitchen help shrugged his shoulders, another said their Sterno cans were too small. Others wanted to argue, saying that the food was «warm enough».
Their gravy was scalding hot — slathering in on cold food items warmed them up, a bit.
ALL VEGETABLES UNDERCOOKED:
The Braised Brussels Sprouts, green beans in the Casserole, and the sweet potatoes were all virtually uncooked, merely warmed.
— Braising Brussels Sprouts changes the chemistry taking out the bitterness and breaks down the chewy leaves. These sprouts were chewy and just play raw.
— The green beans were raw. Even in this age of al dente, I don’t think anyone really wants to be served green beans that need to be cut with a steak knife.
— The sweet potatoes looked good, under their foam of marshmallows — even thinly sliced, and sitting out all day, they were crunchy like apples.
CARVING STATION
Either the carver was given a large butter knife with which to cut portions — or he was inept, and untrained.
Asking for turkey breast, he «carved» up a substantial rectangular block of meat. When I asked him to cut into slices before he put it on my plate, he seemed surprised and displeased. He managed to turn the block of breast into chunks, shreds and shards. But, the turkey was properly cooked, warm and tasted delicious.
Sweetie asked for a thin slice of Prime Rib: She got t two-​inch thick slab of rare Prime. As much as she likes Prime, without steak knives at the table, she gave up after sawing through part of it.
The Cranberry Sauce and Horseradish Sauce bowls were empty. The carver hadn’t noticed and seemed to be put out that we asked for it. With a sigh, the bowls were refilled.
PATRONS ENJOY COLD FOOD
Again, it blew our minds to see diners seated at tables around us complimenting Chef, as he glided through the dining room.
Sweetie and I felt a little odd for being the only patrons to complain — in fact argue with staff — about the cold and undercooked food.
Moments after a man at an adjoining table heaped praise of the food preparation, we got up to leave. We were marveling at how bad this expensive dinner was prepared, and served. The lady sitting at that table spoke up and agreed. «The vegetables were uncooked, and the all of the hot food was cold!» she said.
It was clear to us that Chef hadn’t tasted the food as it left the kitchen — or he’s on a raw food diet of some kind. The food was prepared in full-​size trays, and wasn’t switched out at least every two hours, per FDA guidelines.
We had to surmise that folks in Beaverton enjoy poorly prepared food, served and dangerously cool temperatures.
On the up side, we didn’t get food poisoning!
We won’t be back. Now to find a GOOD Thanksgiving buffet for next year.

Service — Excellent, they greeted me and explained everything I needed to know. Very pleasant.
Room — Was very nice, although a bit dated in some aspects. BEST sleep I’ve had in a hotel to date I think. Loved all the pillows and the bedding was very nice.
Food — Free food, but be mindful you only pick off that selection of the menu or you must pay. Drink costs not included, except water, tea and coffee I think.
Cons — No elevator in my building, so that was a challenge with full hands! I felt like my room was cleaned and not put back together thoroughly and I left the curtain closed to prevent someone from looking in and seeing my things, but I returned to find it open so that was annoying. Pretty dang close to a nudie bar and a cannabis dispensary, so it seems like a sort of seedy area but I didn’t have any concerns.

Perfect night at The Mark. Props to
the chef for the great crab cakes. Props to Dennis for outstanding service as always.

I’m giving this bar 5 stars only because Ayesha was such a great bartender. Very attentive and nice! The bar itself is cozy, has a video lottery (which is always fun), and you get a free glass of wine if you are a guest at the hotel. I had the oyster shooters (3 bucks at happy hour!). We tried the yummy garlic mashed potatoes, chili fries, Caesar salad and regular salad — all delicious and all on the happy hour menu.
Ayesha busted her butt to please her customers and we were happy campers.

Breakfast was not good at all. Greasy spoon food can be great, but this was greasy spoon style with no flavor at all. The Eggs Benedict had the eggs cooked through with hard yolks and the hollandaise sauce was bland. The scrambled eggs were soupy and runny and tasted weird. There were only 3 tables with people and it took 30 minutes to get food.
The only reason I can see that it has 4 stars is if lunch and dinner are way better, and perhaps because the hotel seems to cater to clientele that, shall we say, tactfully… Have no taste? ;-)

Stopped in today for breakfast while waiting for my car to be serviced & wow!
The breakfast burrito was recommended & it was awesome.
Every part of it was perfection.
I wasn’t expecting much from this place but left full & satisfied.
My only negative is it was a little chilly.

Got the Crab Florentine Dip ($ 9) to start and Cajun Fettucine ($ 16) for the entrée. Derrick Moore was our server. The Mark is the hotel restaurant attached to the Shilo Inn. We were hotel guests and figured we’d give it a shot! We came to the restaurant around 8pm. The crab dip was delicious, and I preferred it to the fettucine.
We got outstanding service from start to finish, thanks to Derrick. He was especially courteous, attentive and helpful. We asked for suggestions on what to do while we were in Portland, and he brought back a brochure full of local attractions. He also gave us some other suggestions that weren’t in the brochure.
During the meal, I felt like I was at a five-​star restaurant because of how well we were treated and the level of service that we enjoyed.

The Mark is a restaurant located inside of the Shilo Inn. The décor is on the dark side, somewhat masculine and overall much more modem and interesting than one would expect from Shilo Inn.
We come here several time a year when we get out car serviced in the nearby dealership. It is just a short walk.
Today, our waitress was Mel, gracious and attentive, she made us feel at home. She recommended Veggie scramble and Shilo skillet, so we took her upon it and ordered those. My scramble was full of goodies, veggies, mushrooms, goat cheese. Hubby’s skillet was very flavorful and came in an actual cast iron skillet. The finishing touch was my coffee with Baileys, the proportion was perfect. If you are in the area and hungry, you know where to go now.

Decent hotel restaurant fare but slow and inaccurate service.
— Ordered: Veggie omelette with sourdough toast
— Received: Bay shrimp omelette with wheat toast
— Notified server and clarified full order
— Received: Veggie scramble with wheat toast
— Didn’t bother clarify again so asked for check
— My Bill: Breakfast burrito $ 8
???

It was on a whim that we stopped here for breakfast. Located just off of Canyon Rd, you walk into the hotel lobby to enter the restaurant. The interior is tastefully decorated and the view is relaxing. With the copious foliage outside, it is easy to forget that just on the other side is busy road.
We were under the impression that there was a full bar (we wanted a coffee nudge) but there wasn’t. We were able to order mimosas with our breakfast. It seemed like the waiter was either very new or just very young. Maybe both. I had a BLTE, it’s an open faced sandwich and the E is an egg (over-​easy for me). I was a little disappointed because I only got two very crispy pieces of bacon. I prefer my bacon not to be too crispy and I was expecting more bacon. The sweetheart had chicken and waffles. It was okay. The waffles were fluffy.
If you stay at the hotel, they do have a nice complimentary breakfast menu. It’s better than a continental breakfast. There were a couple of families eating breakfast around us and the staff was attentive. It was all in all a decent experience.