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.
HOW I TAUGHT AMERICANS TO LOVE TONGUE, TRIPE, AND BEEF HEART
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.
TRAVEL OREGON; OX RESTAURANT
NOVEMBER 18, 2015
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,”
JAMES BEARD FINALISTS FOR BEST CHEFS PACIFIC NORTHWEST
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.
THESE ARE AMERICA'S 21 BEST STEAKHOUSES
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.
PORTLAND MONTHLY BEST RESTAURANTS 2013
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.
PORTLAND MONTHLY BEST RESTAURANTS 2013
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
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.
JAMES BEARD SEMIFINALISTS FOR BEST NEW RESTAURANT & BEST CHEF PACIFIC NORTHWEST
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.
PORTLAND MONTHLY BEST RESTAURANTS 2012
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?