Chef Naomi Pomeroy presides over this 24-seat domain. Her six-course menu is meticulously sourced, both locally and seasonally, and substitutions are politely declined.
Schlossberg Grand Cru Riesling (Alsace)
Vouette et Sorbée NV Saignee de Sorbée Extra Brut (Champagne)
F.X. Pichler 2008 Urgestein Grüner Veltliner Smaragd (Wachau)
The cellar focuses on natural wines that stay true to regional traditions, matching the chef’s “small and local” philosophy.
For more information on this Portland, OR, restaurant, click here.