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In 1946, art and dick sayler bought a little chicken shack out in east portland The filet mignon the filet mignon is cut from the best part of the tenderloin, the small end, which is why it is considered the most tender of all the steaks. Over the next three decades they built the old country kitchen into one of portland’s most popular and enduring restaurants.
The full meal deal each meal comes with everything included Condiments experience sayler's signature flavors at your own dinner table Relish tray, salad, bread, entree, side dishes, and ice cream
Art and dick sayler thought this was the way to go back in 1946 and we still do.
In 1948, art and dick sayler created the 72oz Eat one of our delicious giant steaks, along with all the trimmings, and get the entire meal for free. Wine list history the old country kitchen through the years the sayler family image gallery our place banquets Sayler’s has been a gathering place for over 75 years
And there’s a reason for that Friendly service, good, prices, and delicious dinners meant to be enjoyed by family and friends A place to celebrate the big stuff, the small stuff, and everything in between. In 1946, art and dick sayler came west from north dakota looking to make their way in the world
They pooled their money and bought a small restaurant out in east portland called the old country kitchen.
Cocktails $13 sample of specialty cocktails, subject to change Sayler’s steakhouse martini grey goose, float of olive oil Our banquet rooms are perfect for large gatherings We have a minimum requirement of 25 people and $1000 in orders.call us to discuss booking a banquet room
All banquet dinners include a relish plate, onion rings,
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