The Impatient Chef Can’t Sit Still at 3 Rivers Grill, Hood River

The Impatient Chef Can’t Sit Still at 3 Rivers Grill , Hood River

The Can't Sit Still series of reviews is normally from a single visit to a restaurant while out on the road.  This one will be different.  3 Rivers Grill in Hood River, Oregon has been a favorite for many years.  So, here goes...

The Impatient Chef first reviewed 3 Rivers Grill in 2018.  You can find that here. 

3 Rivers Grill in Hood River is upscale without being snooty, and the food is always good. The Impatient Chef and Spouse sampled its eats in early June 2024 as an early summer downpour let up long enough for us to get to the front door.  

A few words about Hood River:  The Impatient Chef began this blog duing his much too brief tenure as a resident of that fine city in the heart of the Columbia Gorge.  It is built on the cusp of Oregon's dry side, where rainfall decreases, and the western lush foliage slowly gives way to boney white oaks, and finally to grasslands within the space of twenty miles eastward.  The city rises from the banks of the mighty Columbia River, and climbs the gorge walls like a tiny San Francisco until arriving in "The Heights" where it flattens out before giving way to the orchards of the Hood River Valley.  3 Rivers Grill is perched on the hillside between river and Heights, on a road that more resembles a ski jump.  If you want to get to its door, bring along some rope and a few crampons.  

On the June visit, shrimp cocktail was first on the must have list. It came served in a cocktail glass for a nice touch. The shrimp was perfectly done and the cocktail sauce, while being light on horseradish, had something spicy going on to give it some zing, so it did not suffer from the omission. The Impatient Chef suspects that they used siracha.  

Show Us Your Tails!

The entrée was the day's special:  Strip steak with crab and shrimp.  Everything was piled up like a rugby match on mashed potatoes, with the crab sprinkled generously over top.  The sauce was delicious, but cold.  The Impatient Chef is not sure if it was supposed to be that way, but it didn't matter much.  The steak was a perfect medium rare.  Everything played well together, and the pile contained enough food to split between two people, and still be satisfied afterward.  

The Pile of Yum

Another View of Yum

The reasons that The Impatient Chef boomerangs to 3 Rivers Grill are that the food is always excellent, and the staff is friendly. You can also see Mt. Adams from the deck.  

Thanks for looking!

The Impatient Chef

Restaurant Review: 3 Rivers Grill, Hood River, Oregon

     The 3 Rivers Grill has been a long-time favorite of mine ever since my wife and I began making Hood River and the Eastern Columbia Gorge a photographic destination well over a decade ago.  We have watched the sparse menu slowly change over the years as the photographs on the walls have slowly faded to a light blue.  There is ample seating outside on a deck, and a surprisingly small dining room inside the restaurant.  The bar is small, but well stocked, and they make a decent martini.  The wine list is well-curated.  

Menu Reading, Glasses Optional

     The atmosphere is upscale, and tasteful, but not bland.  1970's music plays on continuous rotation, which is OK by me, because the most dreadful musical trends from the era don't get played.  The play list is built around acts like Billy Joel, Simon and Garfunkel, The Doobie Brothers, and Gordon Lightfoot.  

     For an appetizer, we ordered the Shrimp Ceviche, which is diced shrimp with lime, onions, cilantro, and some avocado slices.  It's served with house-made tortilla chips. 

Shrimp Ceviche

The appetizer was just about the right portion.  It was light, and refreshing, and the ensemble of flavors worked well together.  Nothing overpowered the rest of the dish.  

     The entree was Shrimp and Spicy Andouille Sausage Pasta.  We had it split into two portions, so the picture below shows about half of it.  It was fettuccini pasta with shrimp, andouille sausage, red onions, sundried tomatoes, parmesan cheese, and some bread crumbs sprinkled on top.  The presentation was nicely done.

Shrimp and Spicy Andouille Pasta

     The first thing I smelled was the shrimp.  This is a good thing.  I adore shrimp.  

     First, the minuses: The andouille sausage was sliced thin, and barely noticeable in the dish.  Also, the Alfredo Sauce was creamy, but mostly devoid of real flavor.  I prefer a stronger parmesan flavor, and a peppery finish.  The sundried tomatoes acted as little exclamation points throughout the dish, which clashed with the otherwise understated flavors.  

     Next, the plusses: the shrimp was to die for.  The quality was obviously high.  Setting aside my preconditions for Alfredo Sauce for a moment, it tasted good as an ensemble.  It was not the best main course I have ever had there (their salmon, and their steaks are top notch), but I won't let it keep me from going back.  I've had too many excellent meals there to let an average one keep me away.

    Next came dessert.  We ordered the Chocolate Gataeu Ganache.  

Chocolate Gateau Ganache

     Imagine a chocolate cake base holding up raspberry mousse, and vanilla ice cream, topped with melted chocolate, whipped cream, and a sliced strawberry.  Now, imagine eating it.  This was an extraordinary dessert.  All elements played well together, and the strawberry added a real sensuousness to the overall flavor.
     There is a reason that we keep coming back the the 3 Rivers Grill, and that is simply good food.