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Great Steaks! June is National Steakhouse Month.

Thursday, June 11th, 2015

Bentley's Grill Steaks

“Grilled to Perfection” - Choice steaks served nightly at Bentley’s Grill.

Since June is National Steakhouse Month, we thought this would be a great time to highlight our steaks, which have earned a reputation as being among the best in downtown Salem, Oregon.

Our chefs take a great deal of pride in the quality, flavor and the presentation of our steaks like Filet Mignon, Black Angus New York Steak and Bistro Steak.

When you dine on steak at Bentley’s Grill, it’s more than just a meal. To us, our steaks are an experience to be enjoyed by guests that honors a history and tradition of the great American Steak Houses.

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Steak-Bentleys-Grill-

To achieve this, we prepare our steaks using the highest quality cuts of meats we can find to give you that “melt-in-the-mouth” effect.  We add a special blend of seasonings and carefully grill them to perfection.

To compliment the flavors, we serve our steaks with roasted garlic mashed potatoes and seasonal vegetables, then finish them with our guest’s choice of local Northwest ingredients such as a medley of locally farmed and foraged mushrooms or Oregon blue cheese butter.

Combine this with excellent service in a relaxing atmosphere and the result is a meal our guests rave about.  Here’s a sampling of what some of our pleased diners had to say:

“We moved to Dallas from Denver, Colorado, where there are many excellent restaurants, including some high quality steakhouses from which to choose. We would put Bentley’s right up with the best in Denver.” -Posted on Open Table

“Probably one of the best restaurants in Salem and has been since it opened. The food is always good an the service is very accommodating. We take friends there when we’re deciding where to go for dinner in Salem.” -Open Table Reviewer

“The steaks are always cooked perfectly and last night was no exception.” -Posted on Yelp

“I had the New York steak and it was cooked perfectly.”–Posted on Open Table

“One of the better places to dine in when you’re wanting fine dining in SalemI’ve always enjoyed their Bently’s burger, filet mignon, and sirloin steak..”-Posted on Yelp

“This was an amazing steak! Yummmy and the mushrooms were heavenly.”-Posted on TripAdvisor

“Steaks were cooked to perfection.” -Posted on Open Table

“My steak was cooked perfectly, garlic mashed potatoes and a side vegetable were great too.” -Posted on Yelp

“The New York steak was fantastic!!!!” -Posted on Open Table

“Always a great place for new York steak, although many other items are great.”-Posted on TripAdvisor

“The dining experience was great. The food was excellent and the service was superb.”-Posted on Open Table

Our chefs have prepared a lunch and dinner menu for Bentley’s Grill with the Northwest Diner in mind.  See our current Dinner Menu and Lunch Menu.  Don’t forget to ask your server about nightly specials!

 

Celebrate Oregon Wine Month All Summer Long at Bentley’s Grill!

Monday, May 25th, 2015

Oregon Wine MonthOregon Wine

Are you a fan of Oregon wine? If so, you probably may have heard that May is Oregon Wine Month!  Did you know that Oregon is home to more than 450 wineries and Oregon Wine is a $3 billion industry? That’s cause for celebration!

Oregon Wine Month celebrates the growing community of Oregon winemakers. Throughout May, many of Oregon’s wineries will have special promotions, activities and tastings to celebrate.

OWMFeatured

At Bentley’s Grill, we treat every month like Oregon Wine month! Willamette Valley wines have developed a reputation of being among the finest in the world, and many of its acclaimed wineries are right here in our own backyard!  Every second and fourth Wednesday, we feature a local winery from 5 p.m.-6 p.m.

Our featured wineries this summer are

Chateau Bianca Winery on May 27th

Cubanisimo Vineyards on June 10th

Namaste Vineyards June 24th

Willamette Valley Vineyards July 8th

July 22nd Van Duzer Vineyards July 22nd

Eola Hills Wine Cellars August 12th

Bethel Heights Vineyard August 26th

This is a wonderful opportunity for our guests to enjoy wine from some of the best winemakers in our region. Special food pairings and happy hour options will also be available for purchase during the tasting.

Be sure to celebrate Oregon Wine Month by visiting your favorite winery, and purchasing Oregon wine at participating restaurants and retail locations.

photo credit: Thad Westhusing via photopin cc

Taste Our Famous Dungeness Crab Cakes at the Historic Deepwood Estate Annual Wine and Jazz Festival!

Wednesday, April 29th, 2015

Deepwood Estate

Look for Us at the Historic Deepwood Estate Annual Wine and Jazz Festival June 27, 2015

The Historic Deepwood Estate Annual Wine and Jazz Festival is without question one of Salem’s most elegant affairs; and we are so thrilled to be a part of it once again!

“I love this event and I go every year without fail,” one blogger writes on her site.

The event benefits the Friends of Deepwood, a non-profit organization preserving Historic Deepwood Estate, a Salem Oregon treasure.

Bentley’s Grill will join other local gourmet food vendors offering small plates to party guests to pair with local wine and beer as they stroll through the beautiful gardens of Salem’s Historic Deepwood Estates mingling with winemakers.

The event features 17 wineries and two stages of live entertainment by Island Jazz Quintet and one of Portland’s premier Afro-Cuban Jazz Bands, Picante.

We will of course be serving up our customer’s favorite, Dungeness Crab Cakes. Our crab cakes consistently receive praise from our guests both in person and online. “They were mostly crab and didn’t have a lot of filler. They were perfectly crisp on the outside without being burnt, but warm all the way through,”writes one Yelp user. “…gotta try the crab cakes,” says another.

Best Crab Cakes in Salem

So mark your calendars for Saturday, June 27th and get your tickets, you don’t want to miss this special evening!

Tickets can be purchased at all 9 Roth’s Fresh Market locations or you may Click here to learn more and to buy your tickets. For more information call (503) 363-1825 or email info@historicdeepwoodestate.org.

photo credit: Roger Lynn via photopin cc

Best Warm Weather Wines To Try at Bentley’s Grill

Friday, April 24th, 2015
Wine Steward Mark Jacklich

Bentley’s Grill Wine Steward Mark Jacklich and his iconic mustache.

Bentley’s Grill Wine Steward Mark Jacklich knows Oregon Wine better than just about anyone else we know.  Our commitment to supporting local wineries have resulted in accolades and awards from wine publications and the Oregon Wine community.  Mark is always happy to share recommendations with you in person and in his special series we call: Wine Notes with Mark. Enjoy!

By Bentley’s Grill Wine Steward Mark Jacklich

2014 Illahe Vineyards Viognier. Photo courtesy of Illahe Vineyards

2014 Illahe Vineyards Viognier. Photo courtesy of Illahe Vineyards

Now that the warmer weather is upon us. I thought this would be the perfect time to highlight a new warm weather wine by the glass here at Bentley’s Grill. The 2014 Viognier from Illahe Vineyards, a family owned winery in nearby Dallas, Oregon, is one to try!

The 2014 Illahe Vineyards Viognier has effusive aromatic notes of apricot, honeycomb, and peach pulp that leaps out of the glass to greet the nose. This is followed by more subtle notes of tea tree oil, lime, and gardenia. The wine plays on the palate with a tantalizing acid backbone that is generous, opulent and unassuming.

Viognier, while hard to say (Vi as in “Vi-deo”; oh as in “Oh Dear; n as in “No”; yay as in “Yay for us!”), is easy to drink with bright fruit flavors and subtle sweetness. Pairs well with foods with subtle spice and delicate flavors like our Thai Chicken Salad, Seared Ahi, or Korean Chicken Lettuce Wraps. We have a healthy assortment of Wines By the Glass perfect for warm weather like

Sauvignon Blanc, Carlton Cellars ‘12 Estate OR
Gruner Veltliner, Illahe ‘12 Estate OR
Pinot Gris Torii Mor ‘11 Willamette Valley OR

Another warm weather favorite of mine is a rosé. While they are made from red wine grapes, the limited skin contact with the juice imparts a pink hue and gives off light and bright flavors that are hallmarks of summer. From the light strawberry, watermelon and cherry flavors, a rosé is typically a lighter expression of the grapes of which it was pressed from. Some of my favorite rosés include Firesteed 2013 Rosé and Anam Caras 2011 Nicholas Estate Rosé from the Chehalem Mountains AVA. Both made from the Pinot Noir grape, and both available by the bottle here at Bentley’s Grill.

Please stop in and let me know if you have any questions! -MJ

Best Of Mark’s Wine Tips: A Decanter Is Your Friend

Thursday, March 12th, 2015

For the past 4 years, Bentley’s Grill guests have benefited from the expertise of our Wine Steward, Mark Jacklich.

 Mark is exceptionally familiar with the winemaking process and grape varitials through his studies with the Court of Master Sommeliers.  He has also spent a great deal of time studying the wine making process at local vineyards and even working with Jim Bernau’s team at Willamette Valley Vineyards.  

Mark happily shares his knowledge and recommendations with anyone who asks and writes a series of posts for our blog we like to call “Wine Notes with Mark“.  We have assembled some of his best tips and recommendations to help you get the most out of your wine tasting experience in a new “Best Of” series.  

Decanting
photo credit: © RAW 2013 via photopin (license)

Letting wine breathe, decant, or aerate is simply allowing your wine to be exposed to the surrounding air.  As a good rule of thumb, most wines need a good 15 minutes to let them show their character.  By allowing wine to mix and mingle with the air, the wine will “open up” and the wine’s aroma will be more present.

A decanter’s main purpose is to allow a wine to have more contact with air while reducing the amounts of sediment that make it into a glass.  The result is a softer and more mellow flavor profile and the overall flavor characteristics should improve.

While red wines typically benefit more than whites from this process,  Mark says there are a few whites that can evolve when allowed to open up (mainly Chardonnay).  He frequently recommends ordering a white wine as a starter to our guests and a big bodied Cabernet at the same time. “While the guests are enjoying the light, refreshing starter, the other will be opened, decanted, and ready by the time dinner is served,” he says. “Some believe that simply pulling the cork on a bottle is enough, but with the limited amount of wine-surface to air, a decanter can be your best friend.”

DIY Decanting at home

If you don’t have a decanter, a juice pitcher will work just as well.  You can also look into using smaller decanting tools such as a decanting pour spout or a table top decanter that you pour the wine through and into the glass. These achieve similar effects by allowing the wine to swirl and breathe before even hitting the glass. There is a type of glass on the market now that has an aerator directly in the middle of the glass that you pour your wine into and (if you have good aim) will get your wine opened nicely.

Decanter
photo credit: デキャンティングポーラー via photopin (license)

Decanting Young Bottles

If you have a young wine that has a high level of tannins such as Cabernet and Merlot, Mark recommends decanting for at least 30-45 minutes before it starts giving you it’s best.  In some cases, young bottles can benefit from a bit longer in the decanter (an hour or two). You can also decant on a smaller level with a Pinot Noir glass that has plenty of room and capacity to accommodate‎ a good swirl.

Decanting Mature Bottles

Around thirty minutes is plenty of time for a mature bottle to open up; any longer could compromise its integrity. When working with an older bottle or one you know has a fair amount of sediment, it is crucial to try to keep any sediment undisturbed while removing the cork. This can be done with a steady hand or with the help of a decanting basket.

After removing the cork it is key to wipe out any sediment that has accumulated in the neck of the bottle where the cork was. Before you get to pouring, Mark says a light source should be placed behind the bottle so you can eye the neck of the bottle for sediment. A flashlight or a candle would be sufficient. Stop as soon as you see any small particles or the wine becoming cloudy in the neck. It is common for there to be an ounce or two left in the bottle.

If you have more questions about decanting or any other wine recommendations, ask for Mark next time you come to Bentley’s Grill and he will be happy to help you. Till then, Cheers!