Street Disco is a constantly evolving restaurant and natural wine bar by Rising Star Chef Kyle Christy and his team. Starting as a pop up and becoming an industry favorite all over Portland Street Disco finally opened their doors in the Fall of 2022 in the Foster-Powell neighborhood of Portland.
Menu changes frequently, expect oysters, plenty of veggies, tinned fish, rotating meat dishes and plenty of things grilled over charcoal. Natural wines from all over the world rotate their way through our glass pour and bottle list as well as seasonally driven cocktails and house made kombucha.
Our food and wine are curated but the vibes are always welcoming. The playlist is always a highlight. Check for our frequent pop-ups and collabs.
Chef: Kyle Christy General Manager: Maya Carlile Wine Director: Ang D'Occhio Sous Chef: Bakari Berry
Relever. Brought to you by Kim Jong Grillin' and Street Disco.
Round 4 of chefs Kyle Christy and Han Ly Hwang's collaborative spicy food concept. Featuring natural wines curated by Street Disco's wine director Ang D'Occhio, wines intentionally curated to pair with spicy food, think outside the Riesling.
The food for this event is all spicy, it cannot be made not spicy, this is an exploration of spice. Chili spice, mustard spice, horseradish spice, it will send you on a bit of an adventure. Nothing on this menu is challenge level spicy, no waivers needed, no Carolina Reapers; however you will need some water and may break a bit of a sweat.
Check our instagram for a menu.
@street.disco
@kimjonggrillin
@eat.relever
Valentine's Dinner
僅限2025年2月14日
What if Red Lobster and an American Steakhouse merged circa 1995? Find out at Street Disco.
White table clothes, smooth jazz, delicious steaks, morsels from the sea and even cheddar bay biscuits. Menu is a la carte, the vibes are nostalgic and comfortable. Come cozy up and have a romantic night at Street Disco.
Natural wines by the glass and bottle, classic cocktails, plenty of NA options.
Check website or Instagram for a full menu
*FRYER WILL NOT BE SHELLFISH SAFE, THERE WILL BE CLAMS BEING FRIED*