Trebol - Mexican Restaurant, Portland

- 94% 

Starting out with the drinks, the tequila list was impressive, their unique take on the margarita was also nice, and a good selection of both local and hispanic beers, plus house sangria which is always a plus. more»

I particularly enjoyed the Tamarindo Margarita and the all of the food items we ordered were fantastic. more»

We also enjoyed the friendly staff , comfy booths , quirky mexican-wrestling films playing silently above the bar , and the Mana\/Manu chao mix on the radio. more»

The service on our first visit was almost too attentive as it seemed they were over-staffed but everybody was very friendly and informative. more»

We were all surprised with a late night happy hour that was comprised of small bites and $ 4 _ Margaritas. more»

A few us went to Trebol's happy hour recently and had an excellent experience. more»

During frequent trips to Mexico City to visit his grandparents, Kenny Hill would seek quietude in a metropolis of 20 million under a shade of Trebol trees. "To me, trebol means tranquility", Hill says. "That's the feeling I want to create at my restaurant." Hill, the former sous chef from Higgins restaurant, opened Trebol to pursue his dream. Based on lessons from his grandmother's kitchen and his travels across Oaxaca and the Porto Escondido coast, he fashions a menu of traditional Mexican dishes made with wild Northwest ingredients. His tenure at Higgins, under the tutelage of founding chef-Greg Higgins-a pioneer of seasonal, sustainable cooking-proves as influential as the time Hill spent cooking with grandma. Trebol adheres to the seasonal availability rule-no midwinter tomatoes or poblano chiles-and uses sustainable items such as organic produce, grass-fed beef, and wild fish.