Sayler's Old Country Kitchen has been on Portland's east side since 1946, and its steaks are still hand-selected and prepared to order, from filet mignon up to the restaurant's 72-ounce challenge. A fire forced a rebuild in the late 1970s, and the dining rooms still carry that era's look.
The meal follows a set pattern: a relish tray of carrot sticks and canned black olives, warm bread from the oven, and a full dinner served with baked potato and salad. Onion rings show up as a regular side alongside the relish tray, and every dinner closes with a complimentary scoop of ice cream.
The dining rooms are sized to handle a Sunday family dinner or a banquet for fifty, and the restaurant has built a following across generations — regulars point to the steady service and the consistency of the steaks as much as the old-school touches.
The meal follows a set pattern: a relish tray of carrot sticks and canned black olives, warm bread from the oven, and a full dinner served with baked potato and salad. Onion rings show up as a regular side alongside the relish tray, and every dinner closes with a complimentary scoop of ice cream.
The dining rooms are sized to handle a Sunday family dinner or a banquet for fifty, and the restaurant has built a following across generations — regulars point to the steady service and the consistency of the steaks as much as the old-school touches.