Following a re-design hiatus, Portland Red Star is open again. Celebrating the opening the Red Star crew hosted a swank party featuring the fire-licked foods the Roast House has become famous for. Regional wine, international wine, local craft beer (many on tap), fresh-juice cocktails and Region's largest bourbon wall round out the Red Star experience.

In addition to the re-design, Executive Chef Tom Dunklin unveils his new fall menu. featuring New American cuisine - a broad selection of roasted meats and heirloom vegetables, a new 5-course seasonal tasting menu showcases Oregon's culinary abundance with locally-sourced produce used.

"My vision for New American cuisine is founded in hard work, solid relationships with local farmers, flexibility in the kitchen and family ties," says Tom. His lead dishes:  Rotisserie Sweet Briar Farms Suckling Pig with Saffron Poached Potatoes, Clams, Chorizo, and Kale.

The bold flavors in Dunklin's menu find their match in the tavern's unique beverage program, with pairing options that range from an international wine list, to local craft beer taps and a creative cocktail menu - not to mention Oregon's largest bourbon wall.

Red Star's menu www.redstartavern.com.

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