Clyde’s Prime Rib, the old-school steakhouse at 5474 N.E. Sandy Blvd. in Rose City Park – known for its slow-roasted beef, classic cocktails and plush red-velvet booths – added an outdoor patio area in June to provide neighbors with an option for casual, family dining and drinking. Work on the patio began this spring and the completed, 1200-square-foot space now provides sunny, outdoor seating for about 70 diners.
Since purchasing the half-century-old neighborhood institution from Clyde Jenkins in the fall, new owners Alex and Julie Bond have been working to preserve the restaurant’s ambiance and reputation for friendly service, while gradually making some improvements to the space and restoring a little luster from the venue’s long history.
“Our approach is like restoring a classic car,” said Alex Bond. “You have to really honor the car. We’re not trying to make Clyde’s a ‘new’ car. We’re trying to make it like a ‘67 Chevelle that’s just as nice as it was when it left the factory floor in 1967. We’ll continue to make improvements, but the previous owners have built something special here and we want to honor that.”
The new patio wraps around the northwest corner of the building and a ring of planters provides diners with shade and respite from traffic. The patio surface is composed of Eco-Priora permeable pavers, a sustainable building material that prevents runoff by allowing storm water to seep into the ground.
“Summers have been historically slow here, because there are no windows and no outside seating,” said Bond. “Adding windows posed too much risk to the interior ambience that we wanted to preserve, so adding the patio allowed us to have a good venue for people on a sunny day – without putting at risk the interior that’s been around for 60 years and that we want to keep as original as possible – with a little freshening up.”
Also, just in time for summer, a glycol-jacketed, stainless-steel, draft system has been installed to keep Clyde’s beer chilled and the tap list has been expanded from two drafts to eight. While Clyde’s will continue to offer its signature prime rib, steaks, seafood, chicken, pork, pasta, salads, sandwiches and desserts, there are a few menu changes on tap as well.
“We still have the 60-year-old recipe for our house-made, horseradish dressing and all the old favorites will stay on the menu,” said Bond. “We bought a smoker and we’re adding pulled pork. We’re smoking turkey breast now for the Cobb salad. We’re adding a Hawaiian poke-style ahi tartare appetizer with scallions and fresh ginger that’s going to be good. By popular demand, we’re bringing back the creamed spinach. We’re also working on our Yorkshire pudding recipe, so we’d like to bring that back too.”
The Bond’s have recently expanded the restaurants hours and Clyde’s is now open seven days a week, beginning at 11:30 a.m. everyday for lunch.
For more information or to check out Clyde’s nightly music calendar, visit www.clydesprimerib.com or call 503-281-9200 to make a reservation.