"This stylish Pearl District restaurant’s kitchen is the domain of longstanding Portland chef Erik Van Kley, a talent with a singular perspective on classic Pacific Northwestern ingredients. For example, the chef once took inspiration from both Portland’s love of foie gras and the abundance of chanterelles spotted within the state’s damp forest floors, but not in the typical torchon or risotto preparation, respectively — rather, the foie ended up in a tea sandwich with onion jam, with roasted chanterelle soup for dipping. A recent preparation of the ubiquitous early spring English peas and morels here arrives as a pasta with dashi brown butter. All of the food works well with the exceptionally detailed wine list, which includes a few long-cellared options hailing from the Willamette Valley." - Eater Staff
