Sentinel, Provenance Hotels’ property in the former Governor Hotel in Portland, Oregon, has opened its interpretation of the classic hotel lobby bar.
Jackknife, as it’s called, blends the building’s historic nature with a modern sensibility from veterans of Portland’s bar scene. To that end, Jackknife occupies some 4,000 sq ft (372 sq m) of street level space that comprises several distinct architectural spaces that have been stripped down and renovated using reclaimed wood.
Guests coming from the lobby pass through a set of restored wrought iron gates that once were part of the elevator; they had been in the hotel’s basement. One part of Jackknife features a cozy double-sided fireplace, while another has an ornate vintage stained glass ceiling, a 50-seat Carrera marble bar, and Art Deco lamps. One speakeasy-style area opens a new space to the public; it was once an alley where Sentinel’s two buildings were joined in 1992. The reclaimed speakeasy area has banquette seating with views into the bar and lobby through what were once exterior windows.
Two local barmen, John Janulis and Jake Carey, worked with a team of local business partners including Liam Duffy, Ben Hufford, Clyde Wooten and Ian Davis, along with Provenance Hotels and Woodbine Development Corporation. Portland-based Rejuvenation gave the team access to a stock of vintage lighting. The space also has original oil paintings by local artist Juan Casas.
Bar Manager Justin Diaz has created a menu that includes beverages made famous by great hotels around the world. These include the Astor House Special, made with Martell VSOP, maraschino, lemon and egg white served in an absinthe-rinsed glass, and the Astoria, a blend of Oxley gin, Nolly Prat dry vermouth and orange bitters. Diaz has also created house cocktails like the the Bonnie Parker, made with toasted pecan whiskey, lime, honey and ginger beer.
Chef Erik Paulsen, who worked with Janulis at Sweet Hereafter, offers a menu of snacks (for example, potato and ginger fritters with cilantro aïoli and coriander ketchup), salads (such as Brussels sprouts with smoked apple, roasted olives and maple-bourbon vin), soups (like a roasted cauliflower soup garnished with rum-soaked raisins and lemon oil), and sandwiches (think braised brisket with horseradish-beet slaw, provolone and porter jus on rye, or smoked eggplant and pepper Caponata served on a griddled corn cake with tahini-garlic sauce).
//