TRIFECTA TAVERN is located in SE Portland on SE 6th Avenue between SE Morrison and SE Alder:
726 SE 6TH Avenue   Portland OR   97214

PHONE: 503-841-6675
TAVERN: 4pm to close, Everyday BAKERY: Bread from 4pm to close
HAPPY HOUR: Mon-Thurs 4pm-6pm, Fri-Sat 4pm-5pm &  Late Night Happy Hour: Fri-Sat 10pm-11pm



Trifecta Tavern is happy to offer a limited number of reservations every night [please use the form below]. In addition to those tables which we reserve, we commit a number of tables and the whole of our bar to walk-in guests. For parties of 8 or more please contact the restaurant by email at The cutoff for same-day online reservations is 4:00 PM. To inquire about same-day reservations after 4:00 please call the tavern at 503 841 6675.

To change or cancel a reservation, please send an e-mail to If you are running late for a reservation please call the restaurant at (503) 841-6675 as we will only hold tables for 15 minutes.

Thank you. 

the best burger I ate in 2013

[Adam Lindsley: Serious Eats/The Oregonian]

Ken Forkish is no stranger to success. His bakery is one of most beloved and most popular in the city. Same goes for his pizzeria. Branching out wasn’t necessary, but rather than rest on his laurels, he opened Trifecta Tavern + Bakery, a dimly lit tavern and bakery in Portland’s budding Southeast Industrial District that serves, among such enticements as a “big-ass steak”,  free freshly baked bread, and a pimento double cheeseburger that knocked my socks off.

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Read the rest of the review that ends with:  “…this was the best burger I ate in 2013, and a tough one to beat for 2014.” {more}Loading

trifecta wood pile

Trifecta features both a wood-fired oven and grill, both hungry for a lot of wood.  [Photo by Randy L. Rasmussen/The Oregonian]
Trifecta Tavern Wood Wall

inside trifecta

Inside Trifecta, Ken Forkish’s new S.E. Portland restaurant

[Michael Russell/The Oregonian]

At Trifecta, baker Ken Forkish’s new Southeast Portland restaurant, butter is smoothed to the corners of a small square dish, sprinkled with salt and served with sliced bread. Scooped up with a knife and unfurled over Forkish’s bouncy levain, the hand-churned cream takes on the heady character of soft French cheese, salty, rich, mild, yet with a slight, unmistakable hint of barnyard funk.

There’s more to Trifecta than good butter, of course. There’s a globe-trotting, drinks-friendly menu from longtime Higgins chef de cuisine Rich Meyer. There’s a top-shelf cocktail program from bartenders Andy Boggs and Eric Nelson. And there are delicious desserts from rising star pastry chef Eve Kuttemann…  {more}Loading

trifecta slide show [the oregonian]

Randy L. Rasmussen  |  The Oregonian  |

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View the entire slideshow at The Oregonian.