We were looking for a place to get an early dinner before catching the John Oliver show at downtown Portland, Ore.’s Keller Auditorium. After checking a few options which met our criterion of being close enough to the venue that we wouldn’t have to park twice — but which turned out to be already booked up — we went in another direction, literally. One of the things I love about Portland is its rich mix of neighborhoods offering great gathering places for food, drink and conversation. Our daughter’s neighborhood of Hillsdale, in the Southwest Hills, and adjoining Multnomah Village provided us with enticing possibilities. We chose the Sasquatch Brewing Company, based on experiences Jenny and I had already enjoyed and wanting to see what Harry would think of the place. It’s one of the hundreds of brew pubs of which Portland proudly boasts, offering at least a dozen of its house-brewed libations on tap alongside a menu of local, seasonal, not-your-average-pub-food plates. Arriving before 6 p.m., we were surprised to find the parking lot across from Sasquatch already full and thanked Harry for having reserved a table in advance. The place, which probably seats at least 75 (not counting outdoor seating not available on this chilly, damp night), hummed with folks already enjoying food and drink and others waiting for a table to open up. Clearly a neighborhood joint, the restaurant makes children welcome, and we saw several families among the groups enjoying the friendly atmosphere. Harry and Jenny went for the house burger made with grass-fed beef, and I nearly ordered the seasonal burger, whose toppings reflected late fall, but the Savory Fall Tart called my name, and I wisely listened. Served beneath a pleasing heap of arugula and pear salad with a blue cheese vinaigrette, the puff-pastry shell held Carlton Farms pork confit, delicata squash, chanterelle mushrooms and roasted Brussels sprouts. The flavors and textures combined to create a hearty and delicious dish. Before our entrées arrived, Jenny kindly shared a bite of her house-made pretzel, light and with just a hint of salt and served with warm honey and a creamy mustard. Other appetizers/small plates range from a cheese board and house-cured meats to kimchee pickles and mac and cheese. Desserts always tempt me, but with a full tummy I decided to resist the intriguing peanut butter chocolate chip cookies served with a chocolate avocado mousse (!). On the liquid refreshment side, one can order pints or opt for a tasting flight. If you’re not into beer, Sasquatch offers non-alcoholic options and at least eight hard ciders (the menu helpfully identifies the alcohol content of each). Jenny loved the light, crisp pear cider she ordered, and I found my choice, made with Granny Smith apples, to be the perfect accompaniment to my savory tart. Most of the ciders are from local producers who’ve developed quite a loyal following, and I can see why. We departed in plenty of time to make the trek downtown and find parking before our show, awash in the glow of good food served in a friendly, easy atmosphere by a knowledgeable, helpful staff. We’ll certainly be back, and we’ll be sure to book a table in advance. — Patty Vanikiotis, associate editor/copy editor