Portland, Oregon · est. 2019
Tasting menus,
four nights a week
Eight courses from the valley market, cooked over fire for forty-four chairs. Wednesday through Saturday, two seatings a night.
The idea
The market writes the first draft every morning. The hearth edits it every night. We close three nights a week so both can keep it up — and so can the people cooking it.
Meet June Harrow, chef & proprietorHigh summer · Edition No. 41
The menu, tonight
Eight courses · $165
- Bites from the garden
- Charred brassicas
- Green-lip mussels
- Bread & butter
- Halibut
- Duck
- Cucumber & elderflower
- Burnt honey
Wine, reserve, and zero-proof pairings poured alongside.
Service
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Wednesday – Saturday
Seatings 5:30–6:15 pm and 8:30–9:00 pm
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The anteroom (bar)
Wednesday – Saturday, 5:00–11:00 pm, walk-in only
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Sunday – Tuesday
Closed — the kitchen ferments, the team rests
The room
Forty-four chairs, one hearth, candlelight that means it.
926 Alder Row, Portland, Oregon 97209. The anteroom takes walk-ins at the bar from five; the dining room is by reservation.
Hours & directionsThe cellar
Thirty-four bottles, rewritten with every menu edition.
Growers we'd pour at our own table, plus a deep Pinot bench for the duck. Three pairings, one of them zero-proof and proud of it.
Read the listReservations
The book opens three weeks out
Eight courses, $165 a guest. Wednesday through Saturday, two seatings a night, forty-four chairs.