Northwest Dining Star Will Preisch Opens New Farm-Driven Restaurant 82 Acres | Eater Portland
"Executive chef Will Preisch returns to Portland with a neighborhood, farm-driven, a la carte restaurant opening Wednesday, February 19 in the former Quaintrelle tasting‑menu space — he’s the first chef to take over that space since the seminal tasting‑menu outfit closed in fall 2024. After a few trial runs the kitchen feels comfortable, and the menu is built to be accessible for bites and large plates alike, rooted in produce and proteins from Abbey Road Farm (where Preisch has been chef since working at Holdfast Dining in 2020). Signature preparations include a half‑chicken “that takes three days to prepare with brown butter jus and herbs de Provence,” sunchokes “prepared with maple and miso butter,” and other dishes that use herbs, eggs, garnishes, and pork and lamb from down the (farm) road. A cheese cart featuring imported and local cheeses from Cowbell, plus honey and jam from Abbey Road, is arriving soon. The farm also supports the beverage program: Abbey Road is a winery and tasting room with a major bed‑and‑breakfast attachment where Preisch designed a five‑course menu for guests and where he remains executive chef; wines at the restaurant will feature Abbey Road’s 16 varietals alongside international and local selections. Cocktails will be served at a tiny three‑seat bar for old‑school drinks and modern riffs, and nonalcoholic options include the Forbidden Fruit of Wilderton, featuring pomegranate, orgeat, and lime. Two desserts start the menu, including a date cake with yeasted caramel and whipped cream. The team includes chef de cuisine Ray Leferink, who worked at the former restaurant, per the Oregonian, and Preisch’s résumé includes Holdfast, the major institution Le Pigeon, and Jeremy Fox’s vegetable‑forward Ubuntu in Napa Valley. The farm relationship is central to the project — a week before opening Preisch worked with his restaurant chefs and Abbey Road culinary farmer Katelyn Sharpe to plan what to seed for menus later in the year — and he emphasizes that connection: “Our egg production is bonkers right now,” Presich says, and “We have control from what gets planted to what gets on the plate,” Preisch says. The restaurant opens Wednesday, February 19 with hours Wednesday through Sunday, 5 p.m. to close." - Paolo Bicchieri
