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When you visit Curio properties, you can expect dining experiences as diverse and unique as the independent hotels that form the collection. Start the day with a hearty breakfast or nutritious light bite; try innovative local favorites prepared with only the freshest ingredients, or simply relax with a cup of coffee in the hotel lounge. From business brunches to pre-dinner drinks and everything in between, the options at our Curio properties are there to be discovered and enjoyed.
Serving scratch-made, Romano style pizza for people on the move.
Featuring a wide array of delicious offerings from Italian inspired breakfast sandwiches, house-made pastries, artisan espresso and coffee, to fresh pastas and sauces prepared to go, The Portland Exchange Grocer & Goods is an ideal stop for hotel guests heading out to explore Portland or for neighborhood locals grabbing a bite 'on the go'. The retail selections boast local favorites from Tails and Trotters, Olympic Provisions, Jacobsen Salt, and Oregon Olive Mill Olive Oil.
Features soulful Italian cuisine, complimented by the endless bounty of the Pacific Northwest, serving three meals a day in a refined setting. The open kitchen and grill take center stage where glowing hearths pique the interest of those who relish a whiff of smoke and a little char in the food. At the grill, meats, fish and vegetables share the spotlight equally, presenting a balanced performance.
Perched high above the hustle and bustle of the city, xport bar & lounge is the perfect respite for an epicurean nomad. The menus are a journey of memorable samplings from exotic eastern nibbles to continental classics with a twist, highlighted by sweeping views that can, figuratively, transport you any place you wish to go. Whether you choose a cozy spot on one of the expansive decks, or take in the views from inside, the atmosphere celebrates nature's beauty and a surprise around every corner.
Chef Voytko considers Chef Trey Foshee his biggest culinary influence. Foshee taught Voytko how to respect and magnificently prepare the food. Recipient of the Youngest and Brightest Chef by Anthony Dias Blue and the Rising Star from James Beard Foundation. He has even been featured on Diners, Drive-Ins and Dives for Food Network and the Travel Channel's Food Paradise. Voytko is a passionate philanthropist, working with Unity Farms at the Oregon Food Bank and NoKidHungry. When Voytko is not in the kitchen, you can find him spending time with his family.
Michael Benson has always found himself in the kitchen. It started by sitting on the counter while his grandmother cooked dinner. Middle and high school he spent with his uncle in Hawaii, a retired chef who foraged the island for the best ingredients. Michael attended the California Culinary Academy. There he spent 7 years working for the top chefs in the city. After working for Daniel Patterson at 2 Michelin Star Coi he moved to New Zealand and worked at Kauri Cliffs Relais & Chateaux. After 2 years he moved to Healdsburg to work at Hotel Les Mars. Following the birth of his second child he moved back to Monterey where he worked at Stonepine Estate. Most recently he was the Sous chef at Pronghorn Resort.