[citation needed] According to Kelly Edwards of Scott/Edwards Architecture, the ceilings were kept low and the light subdued to preserve the surrounding views.

[1] Interior designer Janet Henrich stated that one goal was to have the setting very different from Atwater's Restaurant and Bar, so a more "pastoral" feel was created using river rock, slate tile, and Douglas fir.

[3] Henrich attempted using as many materials as possible that could be naturally found in Oregon, including river rock, ribbons of basalt, and beams of Douglas fir from an old barn to line the ceiling.

[3] When the restaurant opened, Fleenor and Pacific Coast Corporate Chef Keith Castro focused on adding seafood, steak, lobster, and sushi to the menu.

For nearly two decades, the 18,000-square-foot (1,700 m2) space currently occupied by Portland City Grill belonged to Atwater's Restaurant and Bar.