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. It was a small place serving steak, chicken and the occasional rabbit dinner. Art and Dick had a vision. They knew that post-WWII America hungered for a quality steak dinner at prices that even the common man could afford, and from its humble origins they built the Old Country Kitchen into one of Portland’s most popular restaurants. Their specialty: great dinners, friendly service, good prices.

TWO GENERATIONS LATER Art’s sons Jerry and Gene were brought into the business early on and guided the OCK through the 1970s, the ’80s, and the ’90s. Today, Gene’s sons Bryan and David manage the restaurant. Three generations of the Sayler family have always been

committed to great dinners, friendly service, and affordable prices.

THE EARLY YEARS were filled with plenty of hard work but also a lot of fun. The Sayler family instilled a strong work ethic and a playfulness that extended to the staff. They knew that a happy work family made for a happy customer. Many of our staff members stayed for the comradre— some for over

WORD CAUGHT ON about Sayler’s Old Country Kitchen. The restaurant was often visited by celebrities when they came into town. You don’t have to be a celebrity to be treated like one here—we strive to make sure everyone gets the same great service and a great meal every time. But if you come in wearing sunglasses, we might ask you for an autograph.

DISASTER STRUCK when a fire broke out late one January in 1978. It was heartbreaking for the family, who lost co-founder Arthur Sayler the year before. The 100 employees who worked there were sidelined for months. But the original grit that opened the restaurant inspired the family to re-open with a $1 million renovation by August of that year, the 32nd anniversary of the establishment.

A NEW ERA BEGAN when Gene Sayler handed off the daily operations to his sons David and Brian in the mid-90s. They too have had their share of inspirations and challenges. A fire broke out in the west dining room due to arson in 2017, and the COVID-19 pandemic confronted them with the greatest test of the modern era—as it has so many businesses. Yet the family continues to hold the vision of the original concept: to deliver a great meal at a reasonable price, with excellent service. We hope to see you soon.