SOAR Magazine - Gabrielle Quinonez Denton

May 1, 2018

After opening OX Restaurant with her husband Chef Greg Denton in 2012, Chef Gabrielle Quinonez Denton saw their modern, Argentine-based steakhouse quickly top Portland’s list of “must visit” restaurants.


Greg Denton And Gabrielle Quiñónez Denton Win Coveted James Beard Award for Best Chefs Northwest

May 1, 2017

The 2017 winners are Portland’s Greg Denton and Gabrielle Quiñónez Denton, the powerhouse couple behind Ox and Superbite.

Since opening Ox in 2012, the two chefs — partners in both business and love — have dominated grilling in the City of Roses, armed with a specially channeled grill that does wonders to everything from rib-eyes to foraged mushrooms.


Ox’s Gabrielle Quiñónez Denton takes you into the kitchen

March 22, 2017

What It’s Like to Be Part of an American Cooking Power Couple


James Beard Foundation Awards, Finalists, Best Chefs Pacific Northwest

March 15, 2017

Today, the James Beard Foundation announced its 2017 chef, restaurant, and media award finalists. Portland has a solid chance of winning the Best Chef Northwest category, with three out of the five nominees.



February 23, 2017

Strange cuts of meat are strangely delicious. You just have to do them right.


Greg Denton And Gabrielle Quiñónez Denton Ride Ox In New Directions

August 9, 2016

I had a suspicion that my Instagram shot of the Spaghettios” small plate at Portland, Oregon’s new SuperBite might set some people off. The dish isn’t controversial-looking by any stretch; in fact, it appears delicious to the tune of more than 3,000 likes and multiple “OMG” comments.


What This Restaurant Can Teach You About Management

July 20, 2016

It was the middle of dinner service soon after the Portland, Oregon restaurant OX opened in 2012, and the dining room was full. Outside the restaurant’s large windows and exposed brick walls, it was pouring rain, with streets and gutters backed up.


Food GPS with Greg and Gabi Denton

June 29, 2016

Greg Denton Gabrielle Quiñonez Denton are the partners behind Ox and Superbite in Portland, Oregon. The duo met at Terra in St. Helena, became Food & Wine Best New Chefs in 2012, and recently released Around the Fire, which spotlights wood-fired cooking at Ox and at home. I met the couple at Republique in Los Angeles, where they shared culinary insights.


A Bite to Remember

June 20, 2016

SuperBite, the new space from chef/owners Greg Denton and Gabrielle Quiñónez Denton of the insanely popular Ox, manages to capture the culinary excitement of its parent restaurant and yet distinguish itself from the original—like The Godfather and The Godfather, Part II. The Dentons have said they wanted to create a restaurant full of seemingly mismatched flavors that taste great together, with smaller plates so the bold flavors don’t overwhelm eaters, but compel them forward.


Grilled beef skirt steak with onion marinade and chimichurri

June 20, 2016

It’s hard to decide what about “Around the Fire,” by Gabrielle Quiñónez Denton and Greg Denton, is most intriguing: that the new meat-minded, grill-centric cookbook arrives just when you’ve been spending time cleaning the cooking grates of your backyard Weber?


#5: Ox Restaurant 101 Best Restaurant's, Oregonian 2016

May 19, 2016

This is Ox, our Restaurant of the Year in 2013. Build your meal around the grill, which produces gorgeous bone-in halibut, earthy blood sausage and succulent lamb that arrives with a smoking sprig of rosemary.


A Remarkably Rich, Gluten-Free Brown Butter Cake

May 10, 2016

Deliciously moist, nearly impossible to overbake and gluten-free, too, this hazelnut brown butter torte is too good—and simple—not to make.


James Beard Foundation 2016 Awards, Finalists Best Chefs Pacific Northwest

May 2, 2016

In the Best Chef Northwest category, five chefs (or chef teams) were announced total—two from Portland and three from Seattle. The Portland-based finalists are Justin Woodward of Castagna and Greg Denton and Gabrielle Quiñónez Denton of Ox.


Greg Denton: Right at the Fork Radio Interview

March 23, 2016

Chef Greg Denton talks about Ox, his new cookbook, his new restaurant SuperBite and his incredible wife and partner Gabi Denton.


Eat This City: Where to eat in Portland

February 18, 2016

Chefs Greg Denton And Gabrielle Quiñónez Denton Share Their ‘Can’t Miss’ Food Experiences In Portland, Oregon

Travel Oregon; Ox Restaurant

November 18, 2015

Ox Portland

Long-standing partnership powers Portland restaurant


With SuperBite, Ox chefs look to deliver another blockbuster restaurant

November 3, 2015

“We love to snack our way through menus,” Gabi says. “And that’s SuperBite: A dining adventure in small plates.”


USA Today: How the rest of the world barbecues

July 14, 2015

In fact, asado is the official national dish of Argentina.


Conde Nast Traveler: The Carnivore's Guide to Portland, Oregon

July 13, 2015

Describing Ox as a steakhouse does inadequate justice to the Argentine-inspired menu of brawny steaks and chops, ushered to meat nirvana via a custom grill with more trappings than a luxury sports car.


The search for America’s best food cities: Portland, Ore.

June 30, 2015

“We’ve never felt as settled as we do in Portland,” Denton says. Unlike their previous locales, says the chef, Portland seemed like a blank canvas: “There are no real restrictions, no cuisine you need to stick by.” (By way of example, the commonplace pad Thai is intentionally absent from the list at Pok Pok.)


Oregonian 101 Best Restaurant 2015 Ox #3

June 28, 2015

This is Ox, The Oregonian’s Restaurant of the Year in 2013, and the biggest Portland restaurant blockbuster since at least a year before that. Argentine-inspired with top-quality meat, fish and vegetables all sacrificed to the grill. There might be too many must-order dishes to list here (another way of saying you can’t go wrong)


Portland Trail Blazers Favorite Restaurants

May 30, 2015

Thank you Blazers!


OAD Top 100+ U.S. Restaurants 2015

May 20, 2015

Ox Restaurant #85 The menu goes well beyond typical asador fare – reviewers raved about the bruschetta of Dungeness crab with avocado, cucumber, watermelon radish and shiso – and we dare you to find another steakhouse that can compete with the selections available in the Del Huerto (From the Garden) section of the menu, which lists ten different vegetable preparations, like maple-glazed heirloom carrots with Briar Rose chèvre and salted pistachios


Toolbox: Grilling Essentials Seven top chefs share the grilling tools they can't live without

May 18, 2015

“There was a pretty intense spoon movement a few years ago. I can appreciate having a nice spoon or two, but these days, every young cook seems to have a collection of them. I can get pretty mad when I need a metal or rubber spatula or a pair of tongs and all they have is a collection of antique garage-sale spoons.”


101 Best Restaurants in America for 2015

April 1, 2015

#101 Ox, Portland, Ore.

“When one of Portland’s best new restaurants opens across from one of its best dive bars, strange things happen,”



March 24, 2015

Ox Restaurant’s chefs and owners Greg Denton and Gabrielle Quiñónez Denton make the cut and are named on the prestigious 2015 James Beard Finalist for Best Chef Pacific Northwest for the first time.


The Manual with Josh Ozersky

February 20, 2015

DIRTY STEAK, AS PREPARED BY GREG DENTON OF OX RESTAURANT I had an amazing time cooking laughing and learning with the great Josh Ozersky. RIP my friend!


Eaters Portland's 25 Most Iconic Dishes

January 29, 2015

Ox’s Clam Chowder

It’s known for almost obscenely flavorful Argentinian-style grilled meats, but the decadent clam chowder, garnished with a roasted marrow bone, has become a signature.


Sports Illustrated visits Ox before the big game!

November 3, 2014

Perhaps the most impressive achievement at OX is the kitchen’s ability to make cauliflower taste like meaty candy.


Steve Raichlen - My Top 5 Meatiest Cities

October 31, 2014

#1 Portland, Oregon: The asado argentino at Ox restaurant. The “Porkstrami” at Tails & Trotters. This meat-tropolis on the Willamette River has become a carnivore’s paradise.


Wall Street Journal Slow Food Fast - Poached Salmon With Swiss Chard and Orange Hollandaise

October 31, 2014

Chef Gabrielle Quiñonez Denton of Ox in Portland, Ore., has found this quick and ingenious method for cooking salmon that tempers its fishy smell. With a side of sautéed Swiss chard and an orange hollandaise sauce, it’s become a weeknight recipe staple for her and her husband and co-chef, Greg Denton


Eater: PDX restaurants to know.

October 31, 2014

Breathing in the brawny, smoky aroma when walking into Ox almost feels nourishing: It’s as if vaporized meat molecules have fused with oxygen and the air itself begins to satisfy carnivorous urges.


Wall Street Journal Slow Food Fast - Broiled Ricotta Cheese With Brown-Butter Mushrooms

October 22, 2014

IS THERE ANYTHING better than melted cheese? In Argentina, they take rounds of provoleta, the local version of provolone, and grill them over a live fire. Once the cheese browns, it’s often moved to a casserole dish, where it bubbles away until heated through and oozy. When chefs Gabrielle Quiñónez Denton and Greg Denton opened their Argentine-inflected restaurant, Ox, in Portland, Ore., they knew they had to put some version of this molten treat on the menu.


Wall Street Journal Slow Food Fast - Grilled Ribeye With Spinach-Treviso Salad

October 16, 2014

“THIS IS the classic steakhouse steak,” said Greg Denton of the ribeye cut—the one that he and his wife, Gabrielle Quiñónez Denton, call for in their second Slow Food Fast recipe. Here, however, it comes with an elegant salad of spinach and Treviso leaves dotted with Marcona almonds and feta cheese. A far cry, in other words, from what you’d find at Sizzler.


How Portland's Ox challeged everything I thought I knew about nachos

October 2, 2014

Thankfully, the universe (or, more accurately, the good folks at Ox) reached out and slapped me out of my cheese sauce-less slumber. Not only that, but they made me reconsider a number of long-held nacho biases that I’d all but codified in my personal nacho-construction philosophy.


First Notes from Portland and Ruth Reichl

September 22, 2014

“Go to Ox.”

I heard that so often while I was in Portland it made me skeptical. It can’t be that great, right?

Wrong. This is the most amiable restaurant I’ve been to in quite a while. It’s not just that the food is straight up delicious, the service sweet and the room casually comfortable. Somehow an aura of happiness permeates the place; I can’t imagine anyone going there and not having a good time.


The top 10 Portland restaurant bars: Bar Tab: THE WHEY BAR AT OX Garage rock

September 15, 2014

Are you fasting for Ox’s succulent lamb shoulder with its smoking rosemary? If not, you can snack on jalapeño corn nuts, pristine Northwest oysters or some of Ox’s signature cocktails. There’s the La Yapa, a silky smooth blend of rye, fernet and velvet falernum, and the Weekend at Bernie’s #2, a sweet variation on the classic Corpse Reviver #2 with amaretto tea-infused gin, combier and lemon that deserves praise for the pun alone. Foremost among equals here is the Dirty Grandma Agnes, a filthy good martini made with Belvedere vodka, dry vermouth and pickle juice, garnished with a pickle spear. You won’t miss the olive.


Greg Denton and Gabi Quiñónez Denton named as one of Food & Wine's 2014 Best New Chefs

April 1, 2014

Food & Wine magazine has revealed their 2014 class of Best New Chefs, and big congratulations are in order to Ox chefs/owners Greg Denton and Gabrielle Quinonez Denton, who have been named to the highly prestigious list.


James Beard Semifinalists for Best Chef Pacific Northwest

February 19, 2014

Ox Restaurant’s chefs and owners Greg Denton and Gabrielle Quiñónez Denton are named on the prestigious 2014 James Beard Semifinalist for Best Chef Pacific Northwest for the second year in a row.


SEATTLEITES GUIDE TO PDX Portland Checklist: Top 10 Restaurants

February 1, 2014

We asked Portland Monthly restaurant critic Karen Brooks for her top restaurant recommendations for PDX visitors.



January 13, 2014

This priced-by-the-ounce Argentinian meat temple’s rocking awesome grass-fed short ribs and ribeyes.


Say Goodbye to the Same Old Steakhouse By JOSHUA OZERSKY

December 27, 2013

I, for one, will take the intense, fire-seared Painted Hills short rib at Ox in Portland, Ore.—an explosion of beef flavor at its most primal and vivid—over any steakhouse ribeye I can think of.



November 1, 2013

Greg Denton and Gabrielle Quiñónez Denton’s meaty love story is told over dramatic flames erupting from a hand-cranked grill that could pass for an elegant torture device. And holy smokes, let’s not forget the wild halibut—a thick monster that arrives on the bone like a vision of Morton’s from the sea—or a clam chowder served with smoked bone marrow shouldering some fierce jalapeños.



November 1, 2013


Broder mashes up Swedish mornings and indie Portland. This is where tattoos and piercings meet smoked-trout hash and big-yolked eggs baked into squares. For lunch, segue to Ikea-chic vegan haven Canteen for a righteous taco salad crunchy with walnut paste and cashew “nacho” spread, then head for dinner at Ox, where Argentine barbecue meets Portland bravado—and clam chowder sports a smoked marrow bone bigger than a Grecian pillar.


Romantic Recipes for Couples

August 27, 2013

Made for Each Other

Gabrielle Quinonez Denton and Greg Denton, chef-owners of Ox restaurant, Portland, OR go all out on date night!


The 50 Best Things to Eat and Drink Right Now

August 1, 2013

No. 4

Clam Chowder at Ox, Portland, OR

‘‘A roasted marrow bone sits inside the bowl. You scrape the marrow in, then mix it around—it’s outrageously good.”

—Gabriel Rucker Le Pigeon


In Portland, Ore., Dining Gets Fine Without Losing Flair

July 23, 2013

Guests at Ox are greeted by a great maw of flame, a green-tiled hearth with fantastic grills that can crank toward or away from the embers.


Playboy's Best Bars 2013

July 15, 2013

This offshoot of the perennially thronged Argentine-inspired restaurant Ox was conceived as a spot for patrons to have a drink while waiting for their tables. The space has since become a destination in its own right, with a rustic-chic decor and carefully crafted cocktails such as La Yapa, made with rye, lemon juice and Fernet Branca.

Oregonian's 2013 Restaurant of the Year

June 21, 2013

“An ox is an older, more mature animal,” explains Greg Denton, sitting with his wife and partner, Gabrielle Quinonez Denton, in an empty dining room that in six hours will be as busy as any in Portland.



February 19, 2013

Ox Restaurant’s chefs and owners Greg Denton and Gabrielle Quiñónez Denton are named on the prestigious 2013 James Beard Semifinalist for Best New Restaurant and Best Chef Pacific Northwest


Portland Monthly Restaurant Review, Ox Karen Brooks

December 14, 2012

The attention to detail pays off. Ox has been crushed since day one last spring. Any place that can draw your dad, ingredient-phobic friends, and serious eaters is doing something right.



October 16, 2012

NO PLACE has generated more talk this year than Greg Denton and Gabrielle Quiñónez Denton’s mash-up of Argentine barbecue, Portland bravado, and French technique.


2012 Best New Restaurant

September 23, 2012

OX restaurant is a temple to “the wood-fired grilling tradition of Argentina, and with it, the culinary heritage of Spain, France and Italy”. Opened in early 2012 by Quiñónez and Greg Denton, Ox has shot to the top of Portland’s “must visit” restaurants, and placed number one on my 2012 Best New Restaurant List.


Foodlandia: Eating and drinking off-the-beaten-track in Portland

August 18, 2012

At Ox they grill wild Alaskan halibut and whole Hawaiian prawns, too, on multiple racks that are raised and lowered with pulleys and gears. Halved artichokes nestle in the ashes; so do whole fava beans, which can be eaten pods and all.


Bon Appetit 50 Best New Restaurants

August 8, 2012

Fans of Argentina’s simple grilled meats (and empanadas) should head to this husband-and-wife spot, where a custom-made stainless-steel grill keeps things smoky, Pampas style.


Oregonian-Why Northeast Portland's Ox received an 'A' review

July 30, 2012

At one point, while eating the smoked beef tongue, I paused to wonder at how, even with all the hype Portland’s restaurants receive, it’s still amazing that an unassuming restaurant off a busy street can produce food at this high of a level.


Oregonian's Restaurant Review, Ox Michael Russell

July 27, 2012

Ox is a major league dining experience. Even amid a string of interesting, ambitious Portland restaurant openings, Ox stands out as much for its concept—an Odeon of fire-roasted meat where the stars are often the side dishes—as for the consistency with which it executes that goal.


Willamette Week: A Very Stout Ox

July 11, 2012

Ox is more than a steakhouse with a sexy Spanish accent.


Americas Best New BBQ

July 1, 2012

The centerpiece of this northeast Portland newcomer—inspired by Argentina rather than Texas, Memphis, or Kansas City


Power Couples Behind Today's Hottest Restaurants

June 1, 2012

They say behind every great man is a great woman. But we’ve found that behind some great restaurants is a great man and a great woman.


Forbes Travel Guide - Best Restaurants in Portland

June 1, 2012

What do you get when you add the wood-fired grilling tradition of Argentina, the culinary heritage of Spain, France and Italy, and a nod toward the palate of the Pacific Northwest?