Urban Farmer

The story

Crafted with passion, served with love

Where the Farmhouse Meets the Modern Table

Urban Farmer occupies the eighth floor of The Nines Hotel in downtown Portland, and the setting alone signals that this is no ordinary American steakhouse. The interior, designed by David Ashen, balances the warmth of a restored farmhouse with the clean lines of mid-20th-century modernism — reclaimed and organic materials throughout, anchored by a twenty-foot communal table milled from old-growth Douglas Fir. The effect is country chic without any pretense.

Rooted in the Pacific Northwest

The kitchen's philosophy is straightforward: source locally, prepare simply, let the ingredients speak. The menu reflects a genuine commitment to Pacific Northwestern producers, offering a range of beef options that includes grass-fed Oregon beef, pasture-raised and grain-finished beef, and corn-fed beef — a considered selection that lets diners choose according to their own preferences. The sourcing extends beyond the plate: the beverage program draws on Oregon spirits for its cocktails, beer exclusively from Portland breweries, and a 350-bottle wine list built around local and sustainable producers. That wine list earned Urban Farmer a Wine Spectator Award of Excellence, a recognition that speaks to the depth and curation behind it.

A Full Day at the Table

Urban Farmer runs from early morning through late evening, covering breakfast, weekday lunch, weekend brunch, and nightly dinner — as well as in-room dining for guests of The Nines. The set lunch and private events offerings make it equally suited to a business meal as to a relaxed weekend brunch. Throughout every service, the through-line remains the same: a direct connection between the diner and the Oregon farmers, ranchers, distillers, and winemakers whose work fills the menu. For a Pacific Northwestern steakhouse experience grounded in place rather than performance, Urban Farmer makes a compelling case.