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Kitchen Program

Four pillars. One menu. Late hours.

From shareable starters to our city-best smash burgers and hand-cut ribeyes, every section of the menu is built to pair with a set, a pint, and a loud room. The late-night kitchen runs until 1:30 AM on Fridays and Saturdays — two hours later than anything else downtown.

  • 01

    Starters & Sharers

    Smoked wings tossed in miso-butter, a daily charcuterie board built around regional makers, and beer-battered pickles with a smoked aioli — plates engineered for the table and the opening act.

    For the table · 6 dishes rotating weekly
  • 02

    Signature Smash Burgers

    Hand-pressed patties on a flat-top, American cheese that snaps, brioche from a neighborhood bakery, and a secret sauce that's been dialed in since opening night. Voted Best Burger by City Eats Magazine three years running (2022–2024).

    Best Burger 2022 · 2023 · 2024
  • 03

    Hand-Cut Steaks

    Dry-aged ribeyes, bone-in strips, and a Monday-only tomahawk special, all cut in-house and finished with smoked Maldon. Served with a choice of charred broccolini, hand-cut fries, or a black-pepper creamed corn.

    40oz tomahawk · dry-aged in-house
  • 04

    Late-Night Plates · Til 1:30 AM

    A short, loud menu running Friday and Saturday after the headline set: smash burger sliders, Nashville-style hot chicken sando, soft pretzels with beer cheese, and a single-serve chocolate-porter brownie.

    Fri–Sat · 10:30 PM to 1:30 AM
Chef-Partner Program

Six guest kitchens. One menu that never sits still.

Every season, our executive chef teams up with a guest chef from one of six acclaimed regional kitchens to rework a section of the menu — from a Skagit Valley shellfish take to a Sonoran-style smoked brisket plate. The result is a menu with a backbone and a rotating edge: the smash burgers and ribeyes stay, the specials change, and regulars always have something new to order.

  • 2025 residency calendar spans January through December
  • Guest chef fires a five-night pop-up inside the main kitchen
  • Every residency closes with a collaborative dinner on the stage
Meet the Kitchen
A guest chef plating a dish in the DNA Rock Cafe kitchen
We cook loud food for loud rooms. The music kicks in at nine, the kitchen hits its stride at ten, and by midnight we want the room louder than the band.
— Mara Voss, Executive Chef & Kitchen Director
Next Move

Lock the table. Grab the tickets. Or take the room.

Three doors, one loud night. Pick the one that fits and we'll handle the rest.

Reserve Your Table Tonight's Tickets Plan a Private Event
  • 1407 Riff AvenueDowntown District · Portland, OR
  • +1 (555) 482-7625Reservations line, daily 11 AM–11 PM
  • [email protected]Private events & press