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Three Degrees Restaurant Review: Chef Tom Dunklin's New Orleans background as well as the Pacific Northwest's bounty influence Three Degrees’ cuisine. Seafood is the star on the largely organic, seasonal and local menu, with oysters in many iterations and sturgeon with salsify and olive relish. Carnivores will enjoy the smoked beef short ribs with grits, squash and turnips, and there are even seitan cutlets with Brussels sprouts slaw for those inclined. But the restaurant’s most striking aspect is its wraparound outdoor patio and dramatic river view. If you're seated outside on the patio and the weather turns chilly, the accommodating staff will turn on the heaters, provide a lap blanket, and serve potent libations. In that Three Degrees is affiliated with RiverPlace, A Kimpton Hotel, it serves three meals a day. The lunch menu is similar to the dinner menu, but with more sandwich and salad options. A lavish weekend brunch offers plenty of seafood and pumpkin chestnut waffles, while weekday breakfast choices run from cream of quinoa with almond milk to Meyer lemon pancakes.