"The Gervais-based cider brand Bauman’s moved much of its production up to Portland this year, but its onsite tasting room didn’t open until this spring, staffed with Le Pigeon, Hiyu Wine Farm, and Cafe Olli alumni, to name a few. Chef Daniel Green forages, pickles, and cures many components of each dish himself, from the trout roe served alongside sourdough with caramelized onion butter to the chicken of the woods mushrooms on a pickle plate. The ciders are beautiful expressions of the Willamette Valley and Columbia River Gorge, depending on where owner Christine Bauman Walter sourced her apples for that given pressing; general manager Chris Leimena is thoughtful as he pairs ciders with dishes, for those interested in a recommendation." - Eater Staff
