Cafe Castagna

I was really looking forward to this place and the seafood stew. But sadly for a $26 dish, it tasted like a $13 dish - the sauce tasted like it was out of the can and seafood was measly, small portion - I came home hungry and I am 2 pounds over "underweight". I gave "good" for food because my friend liked her steak dinner. They forgot to bring her salad, even after the waiter explained what was all in it... at least they didn't charge us for it. I know one can't base on 1 visit but I won't be coming back when there are so many choices in Portland. I really expected better from a restaurant of their reputation and for the price!

I've been here a couple times now, and I'm in that classic - 'this is a great place but really for the money I would just rather go elsewhere' situation (is that a classic situation?) While I don't not like anything about this place, I don't love anything about this place either, you know? With so many great restaurant options in Portland, I just don't see myself going back here. Nothing wow'ed me. We came the first time for my boyfriend's birthday with his parents - everything was yummy and the service was very good, but I left feeling sort of meh about it. I came back with hopes to be blown away by the Cafe Castagna burger which I'd heard great things about - and while it was good - it was just not worth a $16 burger or whatever it was. So - I can't say anything bad, or nice, so I'm just going to go three stars and call it a night.

Come here for brunch! We had an excellent assortment of well crafted dishes, if you looking for something different for brunch, then Cafe Castagna is your place. We selected items that were incorporating ideas from the middle east (thinking Greece, Israel, Turkey?). We had a nice presentation of grilled halloumi with mint, bacon and honey and the malawach with tomato, zhoug and a boiled egg, items great to share. Also had a twist on the more traditional fare: two sunny side up eggs, fried halloumi, tabbouleh, lamb ham, all delicious. Oh, the doughnuts with a tart compote on the side were to die for!

Great meal and service

I wanted to visit before they closed the business as did many others that night. I was hugely annoyed that a 20% to was automatically added. That's a surcharge not a tip.

Spectacular little sibling to Castagna next door. A less formal, more crowded option that serves excellent pub and dinner food with many of the refinements from next door

Less expensive option to the attached restaurant. Amazing macaroni and cheese. Service not always consistent.

Delicious food and fairly good prices considering the area. Their cauliflower soup was to die for!

My partner surprised me with dinner here to celebrate. I have been wanting to go here for so long and it was worth it. Each of the dishes were magnificent and beautifully plated. We got course after course and each one was explained in detail by the top notch staff. Each dish has a beautiful flavor profile to each. We had a vegetable terrarium that was such a light finish and so visually appealing it looked like art. The bread and butter course was phenomenal and a great addition and the raspberry palate cleanser was a welcome and fresh finish. I was full without being over the top. My partner was still hungry after all the courses. It's pricey especially on weekends, but it was so wonderful to try it!

Unfortunately none of the items in the chef menu for $165 wowed me. I saw the chefs working really hard in the kitchen. I hope they improve. Suggestions: The beef and duck dish were a bit tough. Stay away from sashimi unless it's comparable or better than a top grade toro or uni. Add variety to the dessert - all 3 desserts were ice creams paired with a petite pastry item. Each menu item is bite size. We were full. Eating small portions in a prolong period does make one full. Our dinner was 3 hours. This is a nice spacious restaurant, they did not skim on rent or interior design. They are also well staffed. Street parking only. I took down a star bc there is a 20% mandatory gratuity. I don't think the service was worth that much in tips and I personally like options in tipping. Nothing spectacular with the service.

I had a few drinks before getting to Castagna, so I'm fuzzy on all the details. I remember being very impressed by a number of the early courses, and that I kept thinking "wow, this should be in the Michelin guide." Then I had a few more drinks, and don't really remember anything else. Pretty sure it's the best place I've eaten in Portland.

My wife and I came here for a special occasion - we don't go out for such fine dining often! We made a reservation for 2 at 5:30pm on a Saturday (1000 points on OpenTable, too). Being 5:30pm, the restaurant was pretty quiet (a total of 3-4 tables occupied near the end of our meal). Overall service was as you'd expect for such a restaurant: impeccable. Tables are cleared as soon as the plates are finished but they were never intrusive, silverware replaced every course, bread crumbs cleaned off, etc. They even folded our napkins if we left the table for any reason! Well, like I said, we don't enjoy such fine dining very often. We chose the 7-course tasting menu. I had called ahead and arranged a vegetarian 7-course for my wife and a regular 7-course for myself (FYI, they are happy to do vegetarian versions of any number of courses, as long as everyone at the table has the same *number* of courses). We did not choose wine pairings, but the ginger lime soda was pretty good! Food arrived quickly. First, several courses of amuse-bouche ("snacks" on the menu): 1. Beet chip + beef tartare/beet tartare, watermelon infused with elderflower, nori chip + chicken liver mousse/roasted eggplant mousse: excellent start, elderflower was very subtle but the watermelon had an interesting crispy/crunchy texture to it, both the tartare and the mousse were rich and creamy and were well complemented by their respective chips. 2. Oyster with savory/lovage, roasted zucchini: I'm not the biggest fan of oysters so I won't comment on it, but my wife liked the roasted zucchini. 3. Butter lettuce + halibut mousseline/porcini mousseline: so light, perfect crunch, no hint of grease at all, great balance. Then a bread course accompanied by lard + hazelnut and butter + browned butter bits on top. The bread was very light, airy, and chewy at the same time (thought slightly greasy), the lard was wonderfully rich (but I felt overwhelmed the hazelnut), but the best part was the browned butter bits: so much caramelization, so much depth of flavor! Third course: cucumber salad with lemon basil, mine had Dungeness crab. The crab was sweet and light, but I never expected the lemon basil to enhance the meatiness of the crab so much that for a second I did not think I was eating crab! Excellent pairing, though I felt that the vegetarian equivalent was a bit... lacking in imagination? Really, just cucumbers? Fourth course: grilled squid in foamed jus of mussels/stuffed nettle leaf with rice, various grilled aliums. I thought the squid was getting a little rubbery, but the grilled aliums were delicious with the jus (and who knew that garlic flowers are so pretty?). My wife thought the stuffed nettle leaf was good - just good. Fifth course: seared albacore/seared porcini, fermented garlic aioli, green bean/fava bean salad. The albacore was good, the aioli was great, but what blew me away was actually the salad: both beans were so young and tender and full of umami that it took me back to my childhood in China when I last had such flavorful beans (can't seem to find good ones here even in the farmer's market)! My wife thought the porcini was great, too - they actually managed to create a texture similar to the albacore with a seared outside and a tender inside, which I thought was quite neat. Sixth course (not on menu): tomato and beets salad with lemon sage. For someone who doesn't like beets, this was unexpectedly delicious: they were stewed for so long that they were fork tender, sweet, earthy, and well complemented by some savory and juicy tomato that certainly did not come from some greenhouse in Florida. Seventh course: grilled pork + fermented pork sausage + truffle aioli for me, grilled eggplant + grilled zucchini + scallion oil for her. First time having pork less than well done for me, it was good but not mind-blowing, overly lean and lacking in juice that had to be made up with the aioli. Pork sausage was Thai/Vietnamese-inspired - it was delicious. My wife thought the grilled eggplant/zucchini was quite good as well. Eighth course: the desserts have arrived! 1. Almond custard and crumble, raspberry and lemon basil sorbet, fresh raspberries, anise: a variety of contrasting flavors, textures, and temperatures, very playful, refreshing, delicious. 2. Roasted meringue, potato ice cream, Sherry ice: meringue was well caramelized and delicious, though I did not quite understand the point of potato ice cream - I don't think I tasted anything! Interesting concept, not entirely sure it worked out. (It was never explained why we got an extra course that was not on the 7-course menu, but on the chef's choice menu.) Final thoughts: Great ambience, fantastic service, great food. A few items were genuinely mind-blowing (e.g. lemon basil with Dungeness crab), most were very good, a few (e.g. potato ice cream) just OK. The vegetarian menu could have been more creative. Overall, it was a great experience.

Take all my money! This is a lovely place for a special occasion... we can afford it about every 2 years, but it doesn't disappoint. Yesterday's menu was fabulous. I would suggest either make the fois gras portion a little smaller, or the muffin bigger (yes, bigger muffins please). This course left us wanting more of a vehicle for the deliciousness. Actually, my last visit two years ago had antelope heart tartar on it, and had I not been in such a classy place, I would've spat it out. But...linen napkins, so I gulped it down. I had never had something so off-putting since that one time in 2006, when one of my high school students brought me some homemade haggis to try on a saltine. Keep the critter hearts off my plate, and I'll continue to visit you biennially, Castagna.

Omg! I can't believe this place is not completely booked up for months! Justin Woodward is brilliant! The meal was creative, skillful, unique and flavors were balanced and mixed perfectly. I have been to many chef choice restaurants from LA, NYC, Lyon, London, and Prague but I have to say this meal was pretty impressive comparing to all I've tried so far. There is always one or two dishes from a chef choice meal that you just had to eat but really don't like. This wasn't the case here. Every dish was worth waiting for and definitely worth tasting. The price is amazing for this quality of food! We got the chef tasting menu. 10 dishes with many snacks totaling about 20 dishes. The snacks! - pepper wrap with shiso leave and cheese (had a mild spicy kick with a creamy finish. B+) - Kohlrabi with wasabi and oyster emulsion (refreshing taste resembling a crunchy turnip. A-) - clam with cream sauce, kale and pork (B+) - trout roe with crab shell jelly (omg! How did he think of this? The jelly really had an obvious crab flavor. Well done! A+) - mussel broth with charcoal leek, chicken skin and lemon puréed (A-) - caramelized carrots with raw carrots and carrot puréed (I'm not too into carrots but this is not bad. B+) - beets chip with beef tartar (yum! A) - fried bread with pork fat and butter (a little greasy but the fried bread is creative. B) The main course! - geoduck with young coconut and lardo (very flavorful! A) - dungeness crab with grapefruit (the grapefruit looks like fish roe and adds a great tangy flavor to the creamy crab. A) - king salmon with warm squash (B+) - beets (Omg, this dish require some skills! I hate beets and he made it delicious and look like fish! A+) - foie gras with apple jelly and pear (Omg! A+) - hedgehog mushroom (B) - squab with black trumpets and wild licorice (A-) - beef culottes with black olives and turnip (A) The desserts! I thought the best was over but the desserts are even more crazy! - cranberry sorbet-like sheet over a creamy base mixed with nuts, tonka and olive oil. (A) - goat's milk with lime meringue (love the hint of goat cheese smell without it being too overbearing. A+) - sweet potato caramel with light ice cream and malt (my favorite! Had the flavor of cereal crunch and ice cream cone crunch. Also had a hint of burnt rice. This dish takes you back to your childhood. Well done and Yummy! A++) Will be back!

Beautiful inventive food in a serene and composed environment. Chose the tasting menu and the wine pairings. If you're in a rush, choose the prix fixe, our meal topped 3 hours. You'll start with snacks, MANY of them. I counted them and snapped them, there were EIGHT. My favorites were the beet chip with beef tartare, onion custard pea puree, shiso cheese rolled in fruit leather, apricot gelee and the cucumber crème and roe. Yeah that was basically all the snacks. Then comes the bread, which I found oily, but the lardo spread was TDF. OMG. Bottle this stuff and you can make MILLIONS, like CRACK. C1: Albacore, padron pepper, daikon, worked harmoniously C2: Dungeness crab, brioche, dill, pickled garlic, a combo that worked, I hate dill C3: Baby artichoke, nasturtium, tomato, loved the reinvented parmesan, fab C4: Summer beans, chanterelles, sorrel, roasted duck jus, earthy dish, sauce in the shape of a mushroom, cute and creative C5: Grilled sturgeon, summer cabbage, mussel, fine herbs C6: Duck, anise hyssop, duck liver, boudin, tender duck, great ramps C7: Lamb loin refashioned with local anise flavors, tender lamb, nice technique C8: Raspberry, fabulous with the financier, dried cream and sorbet, nice textures C9: Blueberry, dried cream, elderberry C10: Potato, buttermilk, meringue favorite dessert of the moment, smoky, milky, light and potato skin ice cream, who would have thunk it? Chef did. Chef throws in a surprise course, spot prawn with garlic scapes and a perfect dassai sake pairing. It was balanced and perfect in every way. Even the chocolates at the end were fab, soft toffee sandwiched between the thinnest rounds of chocolate to ever caress your lips. Thank you for having THREE bathrooms, never had to wait. Enjoyed every moment of the evening. The menu kept my interest and still tasted good. Rare to have a menu not bogged down by all the showy techniques. Chef is able to balance it all. Showcased the region, produce and season. Special place, if Michelin were in town, definitely at least one *

Long overdue review from Nicole L and my trip to Portland in May. Really glad that we tried this place. Prix Fixe menu for $55: Snacks: *Buckwheat egg salad roe - I've never had such delicate egg salad. A nice twist on something as comforting as egg salad *Beet chip sour cream powder and goats milk - Another really delicate dish. I was amazed at how they got the beet chip so thin! *Romaine dungeness crab + garlic crumbs - it was served on lettuce? This was also really good *Torched snap peas garlic aioli - literally 4 snap peas but the best snap peas I've had! *Lime foam, porcini purée, citrus salmon, cucumber French tarragon - AMAZING. Prior to this, I've never had lime foam in my food before. Really great bite *Smoked pork rye bread & brown butter - THE BROWN BUTTER THOUGH. Also, the bread itself was amazing. I'm a carb fiend.. I think i'm missing something in between here but it was equally as exquisite small bite.. Entree: *Grilled halibut, ramps, roasted halibut sauce sensed with lemon balm: SO GREAT. They served it with just the halibut and then poured the sauce in. Dessert: How can you go wrong with a bourbon hazelnut yogurt? You can't. For some comparisons to LA: much more laid back than Bazaar & on par with Red Medicine for creativity but much tastier!

Came here back in September 2019. Everything was delicious. Staff was attentive. Thoroughly enjoyed my dining experience.

4.5 stars but rounding up for the overall dining experience. The dishes are beautiful, food is delicious, and service/ambiance are both excellent. I made reservations a few weeks ahead of time, and our table was ready when we arrived. We opted for the Summer Menu (07.03.15, $95/person, http://www.yelp.com/user_local_photos?select=B2nwyKQ45SmidkSiZISNUg&userid=76vIFZcC7owykCBjMfGVXg), which consisted of: -Oregon Shrimp, Kohlrabi, Jalapeno (http://www.yelp.com/user_local_photos?select=J8V5kOe1NkLf33JF84NtXQ&userid=76vIFZcC7owykCBjMfGVXg): A delicious and refreshing bite- a great way to start the meal. -Cucumber, Egg Yolk, Nasturtium (http://www.yelp.com/user_local_photos?select=_5ReLcj9CspHlfnya4xq-A&userid=76vIFZcC7owykCBjMfGVXg): Ok- nasturtium isn't my favorite texture wise. -Ora King Salmon (http://www.yelp.com/user_local_photos?select=RdvyCA4T7mxxyO9x2frtIw&userid=76vIFZcC7owykCBjMfGVXg): Yum- the salmon was seasoned and cooked perfectly. -Corn Seasoned w/Clam, Pork: I can't remember this dish and for some reason didn't take a photo- am assuming it wasn't that memorable. -Rye & Olive Oil Roll Served w/House Butter & Smoked Fat (http://www.yelp.com/user_local_photos?select=elS9AfQU8i61r5f47_GN5w&userid=76vIFZcC7owykCBjMfGVXg): Yum- I rarely dislike any bread with butter combination. -Artichoke, Fresh Cheese, Herbs (http://www.yelp.com/user_local_photos?select=Kxkps6Ez8MkiWv39Q7YzJg&userid=76vIFZcC7owykCBjMfGVXg): Good, but nothing special. -Cobia, Concentrate of Fish Bones (http://www.yelp.com/user_local_photos?select=kP0Qaw8mRvRjbczJIDa5cg&userid=76vIFZcC7owykCBjMfGVXg): Just ok- cooked well and very tender, but the flavors were too light for me. -Maitake Mushrooms, Wilted Sorrel (http://www.yelp.com/user_local_photos?select=RzOIhjay5vlpWanag9B65g&userid=76vIFZcC7owykCBjMfGVXg): Yum- I love maitake mushrooms, and loved the sear on these. -Kurobuta Pork, Maltaise, Burnt Beet (http://www.yelp.com/user_local_photos?select=PubojbXfPxKmbWm5RkXAPw&userid=76vIFZcC7owykCBjMfGVXg): The flavors were good but the pork could've been more tender. The wagyu was definitely more delicious, but this was worth trying. -A5 Wagyu, Charred Eggplant Puree, Olive & Cherry Tapenade, Grilled Romaine (+$30 Supplement, http://www.yelp.com/user_local_photos?select=IafzCyjMK3i4WHOMjlx4Hw&userid=76vIFZcC7owykCBjMfGVXg): Delicious- the wagyu was cooked a perfect medium rare, and melted in your mouth. I only wish the portion was bigger! -Rhubarb (http://www.yelp.com/user_local_photos?select=DRCMB5xxsWhhM3WBj_kW4A&userid=76vIFZcC7owykCBjMfGVXg): Just ok for me- I didn't like the disk of rhubarb ice. -Goat's Milk, Raspberry, Lime (http://www.yelp.com/user_local_photos?select=ZFMqRO43Y47IkBx5AHOrTg&userid=76vIFZcC7owykCBjMfGVXg): Not my favorite since I'm not a big goat's milk fan. The raspberry and lime flavors were nice though. -Shiso Cake (http://www.yelp.com/user_local_photos?select=qfF6IqqTSHpOVoMobhjrOA&userid=76vIFZcC7owykCBjMfGVXg): The cherry sorbet was really good, but the fresh cherries threw me off. The shiso tuille added a nice crunch though. -Mignardises (Strawberry Ice Cream w/Almond Coating, Salted Caramel Between Chocolate Discs, http://www.yelp.com/user_local_photos?select=1k-w2flKhOI4MIB9Mrveag&userid=76vIFZcC7owykCBjMfGVXg): The strawberry ice cream bite was reminiscent of the Good Humour Strawberry Shortcake, but in bon bon form- which means it was delicious! I could have eaten an entire bowl of these. The salted caramel was just ok, and nothing special. Service was excellent, and I would definitely come back to try a new menu from Castagna. Out of the prix fixe meals I've had in Portland, this was one my favorites. Parking was ok since I went for the early seating, and there is some street parking nearby.

My goodness... I need to slap myself a few times because I still cannot believe I've had the best meal in my entire life last night. Switching out my itinerary for this place was one of the best choices I've ever made. I haven't been so excited about my entire 20-something different plates of food where I teared up a little from being overjoyed. Go for their chef's tasting menu if you do come, just do yourself a favor, it's an experience you'll never forget. The restaurant was fairly empty with just another party and my party of 2, and we took about 4.5 hours to finish, so do plan ahead to have ample time to enjoy your meal. But please, if you are to complain that each dish must be serving to ants, you can stop reading now. They have two menus: the chef's tasting menu for $155 a person, $75 more with wine; and the seasonal tasting menu for less dishes doe $89 a person, and I don't remember how much for wine. Didn't order the wine tasting part, not too knowledgeable about them and I want to be as sober as I can be last night. Generally I'll be able to fully describe my meal, but I was just shocked and speechless, I'm not sure how to explain the dishes. The first course of snacks was no joke. You would be bombarded with beauties and cuties and such back to back, as if you get an amuse bouche then another one and another one. If you really count the number of plates they bring out to you, you probably get to try 20 plates of different food. Yes, 20 plates with beautiful food for ants! Yes, if you're worried about portions, they look like bite sizes but they get pretty hefty for the last half of the meal. It's a trip; your eyes, stomach, and brain will be so confused at the end of the meal. Every course was so delicate and detailed. Like did the chef use tweezers to put this piece of art together?! My vote for the trippiest dish was the seared beet that looked like a piece of salmon. Another dish was one of the desserts that was an ice cream, but it looked like chicken salad from the deli. You really have to be quite open minded for these dishes, I thought I knew what I was eating, but now I can truly say "I know the feeling of mindblown..." I can't wait to go back to Portland to pay another visit!

Second time dining here and loved every decadent moment. This place is like a playbook out of New York City without the crowds and the price. One of a kind tasting menu, served with knowledge and exceptional care. Don't even think about doing the 7 or 10 course meal without the wine tasting. It's paired to perfection and makes the meal unforgettable. Do plan for three hours, this isn't a quickie meal. I can't wait to go back.

It's pricey but worth it as a special treat. 7+ courses that I would never think to order that were simple and complex at the same time, and a variety of flavors I'd never think to match either... potato ice cream? Delish!!! I highly recommend for a special night out, I wish I could afford it more then once a year!

For us, this was the finest dining experience we've had in PDX. One of the few white tablecloth, upscale places in the city. Its a quiet affair with attentive service and interesting menu items. If you're looking for a true fine dining experience in Portland and truly enjoy innovative food then look no further.

Found this on a top restaurant in PDX on eatery.com. The food was beautiful but overall it was disappointing. It's expensive because it's tasting menu only. Honestly 2 dishes out of about 10 were good. The rest were ok or displeasing. The crab and goat cheese ice cream were my faves. Honestly, for the price you can find better food.

Castagna has always been a luxurious experience of the art of food for me. Every time I leave, my mind has been blown. I cannot recommend the Chef's Tasting Menu enough! It is a very calming environment, and the service is attentive but never intrusive. The presentation of all dishes is impeccable and beautiful. I love the fact that I can come here and expect to have a very relaxed multiple-hour meal and leave feeling completely satisfied without it sitting heavy on my stomach. The quality of the ingredients and preparation is exquisite. I will continue to visit regularly, and with great anticipation each time! :)

We all know shit happens. I just hope it doesn't happen near me. Went to this restaurant and had a very interesting dinner that can best be described as random. I need to qualify this review by saying that we were probably a tough crowd. The menu is interesting but it just hit us wrong. Several people in our group dislike (to put it mildly) mushrooms. And one won't eat seafood. So these little quirks eliminated most of the menu options or required substitutions. My selection was the Sauteed black cod with Oregon black truffle, coriander beurre blanc and celery root puree. The entire entree melted in my mouth and was delicate and delicious. I didn't have high hopes for the celery puree, but it was awesome! Two in our party had the Harris Ranch New York steak (oh the memories of those trips to the real Harris Ranch as a kid) and gave it high marks, but they had it plain since it normally comes with a black truffle butter which was verbotten. The rest of our party had the shortribs and lamb. We also had a plate of the wonderful shoestring potatoes to share. So on to the randomness. We were seated right away, but the service was a bit slow. The restaurant is very stark with off white walls and a few high impact art pieces. Not a warm, dynamic environment. They are going for simple elegance in both their food and decor. So, while my entree was excellent, someone in our group found a piece of styrofoam in his meal. How does that happen? The waiter did address this well, but it kind of kills the experience for at least one diner. We had a similar experience with dessert. Two of the items received raves, but one was barely touched (very tart huckleberry sauce) and another only partially eaten. Two of us (including myself) didn't see anything to die for on the menu so we didn't order dessert. And if I don't order dessert on a special night out, something is seriously wrong with the universe. Also, between our appetizers and entrees they brought us foie gras ("the delicacy of despair"). I was dining with some serious bird lovers so that didn't go over so well. And on to the final indignity. I went to use the restroom and (how can I put this delicately) someone forgot to flush. The fault of the restaurant, absolutely not. Something you want as part of your night out at a nice restaurant - that would be a big no. So for all you diners out there, if its brown, flush it down.

Knowing full well that I would be paying a visit to Michelin 2* Atera during my upcoming visit to New York I felt it only appropriate that the final dinner of my trip to Matt Lightner's prior home on SE Hawthorne, Castagna, a meal that prior to my arrival in Portland was undoubtedly my most anticipated of the trip and yet by the time the meal arrived a meal that I met with some trepidation, wondering how the city's most expensive 'fine dining' establishment would stack up to the prior eight days of thoroughly impressive cuisine; a brief apprehension that new chef Justin Woodward and his team put to rest almost immediately. Considered by many to be the finest example of molecular-technique meeting foraged Pacific Northwest flavors Castagna is one of those restaurants where much of what you might expect on entering the space is immediately challenged and with each twist, turn, and technique you feel confused and amused, educated and delighted that things you'd never expect to work not only do work, but wow - sous vide compressions adding substance to style, ISI-whip for more than just looks, and paco-jet for more than presentation. In some ways very "un-Portland," this is food with beauty and brains behind the top quality ingredients and served in a serene room with white tablecloths it is cuisine that demands the same attention that the expert wait staff gives each diner all evening. Beginning first with one of the more aromatic cocktails I've ever experienced and progressing quickly into a succession of seven small bites running the gamut from sweet to savory, light to unctuous, and crispy to creamy it does not take long to realize how much craft goes into each plate at Castagna; the buttermilk puff intensely perfumed with black truffles yet the onion soup restrained, the liver on rye tasting like something from a Jewish deli while the buckwheat cracker riffed on the traditional haute cuisine pairing of crème Fraiche and caviar with nice effect. Moving through a few rounds of bread - a tender and nutty biscuit largely serving as a warm delivery mechanism for a smoked pork fat that reminded me of 'Hungarian Turkey' - the proper courses began delicate and dynamic - the crab picked moments prior and although muted in color a deft balance of sweet, bitter, and slightly sour on the tongue while the beet was bold with spice and earth aplenty as the protein acted largely as accent with a vegetal cool on the finish. Moving through pungent leeks soup teaming with fresh seafood onward to perhaps the best piece of sturgeon I've ever tasted my favorite course arrived as the penultimate savory; a tender piece of pork that presented minimal resistance to both knife and tooth draped with earthy kohlrabi and paired with creamy sauce tinged with garlic and tempered brine; the end effect something familiar like my Grandfather's pork steak and potatoes, but at the same time a revelation with the swine and sea marrying so smoothly. Transitioning from a hefty slice of lightly prepared beef and expectedly tender oxtail into sweeter territory with delicate floral panna cotta what followed can only be described as my best experience with a grapefruit to this date, an ingredient I'm generally indifferent to overcoming its intrinsic sourness through the use of buttery cake and an aromatic piece of 'glass' to form a truly beautiful and memorable experience that has since made me reincorporate the humble grapefruit into my life. Finishing the evening with a crispy pod of liquid chocolate which proved that, when done with finesse, cocoa and orange can work followed by the restaurant's owner stopping by to say hello along with a (admittedly superfluous) branch bearing a trio of interesting mignardises I really cannot think of a meal that was more "Un-Portland" than that at Castagna, and yet I also can't think of many recent 'modernist' meals that were more inspiring - it was a meal every bit as good as that at Chef Lightner's 2* Atera and given the price difference all the more evidence that Chef Woodward is an adequate successor to Matthew in a dining scene can compete with the best in the nation.

Second time was even better than the first. This time the dry aged meats and the desserts were the stand outs. Chef Justin deserves a James Beard award someday. This is a real gem and is worth the expense

Nice try but could be better. We've been to all of the Michelin restaurants in Chicago and I think this place tries to be elevated in their tasting menu, but it doesn't quite hit the mark. The price points are of Michelin level which is why we were probably disappointed for what we received. None of the dishes really stood out and the plating could have been better detailed, especially for Valentine's Day. It looked a little boring. We were also still hungry afterwards and went to a fast food joint to get satiated. After dropping close to $300, you would expect to be full. The service was very nice and attentive. There's better food in Portland at better prices to visit.

Seriously, one of the best meals I've ever had. We opted for the 10 course prix fixe menu, but it was more like a 17 course meal if you include the snacks they give you at the beginning and various amuse bouches. I really cannot stress enough how unique each dish is! Each dish is plated with so much imagination, served on stones, planks of wood, or odd shaped plates and bowls. Each dish was garnished with edible flowers and microgreens that complimented the food and gave it an extra umph. The food is made with so much care. Im sure it took tons of trials and errors to perfect one dish. I would describe the food to be crossing over the border to molecular gastronomy, where the food is prepared in such creative ways with so many interesting textures. Our favorite dish of the night was a smoked salmon dish with a sheet of frozen yogurt on top. Yes, A SHEET OF FROZEN YOGURT. We also really enjoyed their fava bean dish, which was various types of fava beans made different ways, topped with mint and frozen goat cheese. Yes, FROZEN GOAT CHEESE that was in a powdered form. From the presentation of the dishes, to the flavors and textures of the food, my experience at Castagna was nothing short of orgasmic. So, when are we going back?

This place was absolutely amazing. We were recommended to try it out by a bartender at Screen Door and we were not let down. For $55 you get a 3 course meal with 4-5 small bites before the main meal comes out. I learned that they have their own garden outside which they grow a lot of the garnishes and edible flowers. I have seen a few reviews that it wasn't enough food, disagree completely. You need to go to an all you can eat buffet if that's what you are looking for. You pay here for a wonderful culinary experience. Absolutely great and will be coming back my next visit to Portland.

Such a great night. Best dinner and service in our PDX in years. Vibe was not too stuffy Every course soooooo good Service was extraordinary We went for a Friday date night. We did that AND made a memory.

Wow! Wow! Delicious, thoughtful, precise, and now placed in the top 5 best places we've (5 other friends and I) ever eaten. The music was awesome, the lighting was great but the one critique...the art! The installation of 9 or so square canvases gotta go, as well as the big large angry artichoke. The way the food was beautifully placed on every plate has to be complimented by the art. You are not a basic place so don't have basic art. Be bold because you are with every broth, sauce, and ingredient! Cheers.

We knew the prices going in but laughed at them going out. If you want a high caliber dinner with set tasting menus you may want to consider Beast, Roe, or Nodoguro. We have been to all of them and felt Castagna was a giant bust in comparison.

Wow, just wow. When we made our reservations, we requested one simple thing: we did not want the server to tell us anything about the food we were eating. We wanted to take a food journey, trusting the chef to lead us, and leaving our map at home. Chef Justin Woodward did not lead us astray. Beginning with 4 or 5 courses of "snacks" and ending with a sensual chocolate-mandarin dessert, our meal and entire experience could not have been better. Our server took great care with us and we had so much fun. The highlights for me were some frozen seawater (I think) on the crab dish, the brown cheddar cracker, and a buttermilk meringue that was filled with some kind of truffle puree. I can't really do the food justice with words. Just go.

As a Christmas gift, my friend took me to Castagna Restaurant for the winter tasting menu and wine pairing. You could make reservations online with ease--the only problem is that when you change your reservation, their systems doesn't cancel the original reservation and keep you on multiple days. Good thing, they call to confirm the day of the reservation. We ended up going on a Thursday night at 7:30pm. The cafe side looked busy, but the restaurant was pretty empty. There was one group dining when we arrived and another party come later. The hostess/waitress was very friendly, she offered to take our jackets and led us to our table. She did a wonderful job at describing all the dishes with the wine pairings. Extremely accommodating and did not judge us for eating three servings of bread, which was a mistake because it made us uncomfortably full. Before I get to the end, let me take you through our northwest gastronomy experience.... Beignet: Not the best beignet and I can't recall the distinct flavors in it. Fried well, not greasy. Ora king salmon: Fresh, fresh, fresh. The carrots prepared two-ways was creative. I love the contrasting crunch and pickled carrots with the soft bite of salmon. Kampachi: The fish was more mild than the salmon and had a clean taste. It was accompanied by turnips with a dusting of taro powder over a wasabi mousse. The taro and wasabi was not overwhelming that you get the turnip flavor. Satsuma: It looks like an egg yolk in a wine glass. After I shot it, I was pleasantly surprised that it was a citrusy, sweet gelee. Dungeness crab, burnt grapefruit, butter: I am allergic to crab so I couldn't have this dish but they substituted it for an onion terrarium with smoked oil. Oh my goodness, that was probably my favorite dish of the evening. I am not a huge fan of onion...the combination of the sweetness worked well with the mildly smoked richness of the oil droplet. The texture of the custard base was very lovely. Foie gras, apple, smoked hazelnut: I cringed when I saw Foie Gras on the menu. I love liver, but I've never warmed up to Foie Gras--it has a metallic oily taste to it that reminds me of a traumatizing experience involving monk fish liver. I was surprised that oilness was masked by the tartness of the apple and hazelnut. Oh, I guess I do like Foie Gras when prepared correctly. Sturgeon finished over charcoal: I had a different sauce, must have shellfish in the original. Well-cooked piece of sturgeon, the charred onion and acidic sauce that garnished the dish complemented it well. Local wild mushrooms, buckwheat: Aerated mushroom?? Interesting. It was such a unique presentation and the mushroom shined through. Beef zabuton, black olive, Tokyo turnips: Perfectly cooked piece of meat, tender and succulent. The black garlic paste made this whole dish. My second favourite dish of the meal, I just want a giant platter of this. Huckleberry, salted butter tuile, chamomile: In general, I enjoy fruit sorbets. It was such a refreshing finish to the meal. Goat's milk, grapefruit, lime, hazelnut: There's a second dessert? The frozen goat's milk the covered the top of the dish could have been more flavorful but it was light. Unfortunately, I couldn't appreciate it because I could barely take another bite. Petit Fours: The meal was finished with a small piece of crispy, light chocolate sandwich. The bread had a fried texture but soft in the middle served with a bacon lardo spread. It was definitely easy to eat about three of them. I can't recall all the wines that went with the dish, however, it all complimented very well. The food changes the taste of the wines and elevated it. The whole meal last about three hours from start to finish, at one point...two hours had gone by and we didn't even noticed. I don't know if it is having so many courses well spread out or the company that made time just fly. By 10:30pm, we were in a food coma. Everything was extremely delicious.

Can't wait to go back and try different menu! New York / Chicago standard, but PNW pricing! We were impressed by the quality of the food. As my husband and I were both foodie and have experiences lots of great restaurants in bigger cities, we were completely floored by Castagna. Same menu anywhere else will cost you $100+ easily! The food was seasoned well, presented well, and full of local (in house grown) ingredients! First of all, I want to say that we loved everything. BUT, the halibut cheek dish and the steak were the most memorable ones. I won't go into the individual dishes because it's pre-fix menu and you should experience the surprise yourself. I would just say that if you expect buffet size portion, you won't get it. What you will get it delicately prepared dishes that excite your senses. And... I would say it's not for everyone. :)

The reviews are all over the place for Castagna and I wasn't sure what to expect. I couldn't wrap my mind around the menu, so I decided to look at it like it was "adventure eating". For me, that's when you don't know what to expect but trust that whatever the food is, it will be wonderful. I let go of control and had a truely fabulous meal! One of the reviewers said that the food was more for the brain instead of the palate and I disagree. This cuisine involves BOTH the use of the brain and the palate which takes the food to another level. There were a few very minor things that might have been improved on but they aren't even worth mentioning. We had a table of four people and tried nearly everything on the menu. I wish the lighting on the table could have been slightly brighter so that I could see the detail in the food. Our waiter, Sam, was attentive yet left us alone to enjoy the food. Some of the reviewers are complaining about price vs. portion size. This isn't Applebees, you fat American. This is fine dining where you are supposed to have multiple courses. When you only order an appetizer and a salad, I bet you will go hungry because you don't understand the menu. I hear a lot of reviews on here that Portland isn't a fine dining city. I disagree. It is a fine dining city, with fantastic restaurants and a multitude of options. People who understand that don't know fine dining.

This place is superb. Really enjoyed the food journey here for the chef's tasting menu. The paired wine is perfect for each course. I personally consider it's better than Michelin 3 star restaurant Jean-Georges in NYC. Such a great and fun experience!

Another great dining experience in Portland. Nice, white table cloth restaurant. Very nice and knowledgable wait staff. Service was excellent. Food: Attention foodies, this is the place to be. Choice of 10 or 20 tasting menu. You can never go wrong depending how big is your appetite. WE had the 10 course summer menu. Oh la la! Everything was superb and our taste buds were jumping with joy! Good selection of wine. We are Pinot Noir lovers so, we hit it off with the Oregon Pinot! This place can be nominated for a Michelin star!

This is probably one of my favorite tasting menus of all time. We had a group of 8 and each ordered their chef's tasting menu. We also got their wine pairings, and they let us split each generous wine pairing between two people. Their entire wait staff was very attentive and knowledgeable about all the dishes and the wine. We embarked on a 15 course tasting menu, which ended up being 22 courses with the bread, extra course (thrown in), wagyu supplement, and their petit fours. The dishes were all unique and well executed. It was a 5 hour long dining marathon. What an experience. An added plus is that there's no sales tax in Oregon!

This is a very nice little restaurant. I had the pizza. I'm pretty particular about pizza. Cust needs to be very thin no over baring sauce or cheese. This pizza is very much like the pizza you would get in Italy. I'm very impressed with it. Carol had steak and fries. It was also great

90% Interesting experimental cuisine *** Short Review Very creative cooking with a refreshing perspective. Feels as if Elves from the forest prepared your meal. Dishes vary in consistency in terms of overall satisfaction and interesting ideas. Overall the meal was very good. Value is great. *** Detailed Review Castagna was interesting in that it explored different flavors, textures, even the pairing of items at different temperatures. Flavors are very earthy and unconventional. Emphasis on visual presentation is top notch, the best I've ever experienced in any restaurant anywhere. This was one of the most thought provoking dinners I've had so far. Credit must be given work to meticulous preparation, creativity of ideas, and a lot of risk taking. In my opinion, the food here is challenging. This is a dinner you will remember and think about often. We began with our first amuse bouche. This resembled a Japanese 'mochi', and I suppose might have been a re-interpretation of one. A very delicate, lightly crunchy, powdery meregue shell was on the outside, savory center with roe. Fun use of 'yogurt powder'. Very good & varied play in textures. Haven't had anything like this. Best amuse bouche of the 3. Second amuse bouche resembled a graham cookie. sesame seed replaces chocolate. ok dish, I didn't find this particularly interesting or delicious. Visually quite boring. Probably the least impressive part of our dinner. Pork jowl w hazelnut oil. hardened like bacon cookie topped with cheese. This was like eating a peanut butter snack. Fun dish. 'Almonds with chicory, almond curd and lovage' was my gf's first course. These are not conventional almonds, but resemble giant sprouts and have a very earthy flavor to them. The flavors of the dish resemble something you might pick from a garden, and randomly try when you were a kid. sorrels a tad citrus-like. this is a pretty good summer feeling dish. everything is very light. excellent presentation. 'Green strawberries with smoked cod, young pine and baked mussel jus' was my first course. The cod is served two ways. Some of the cod is pulverized into a fine powder. The other portion is cut and almost cooked lightly. pickled strawberries. I believe the pine is prepared in way that almost resembles a sherbet. There's a lot going on here. Nice play w temperatures. It's clean tasting & refreshing. flavors are sublte. Dish is very complicated (to me) and difficult to define. Pretty good, and very interesting. 'Ground Anemone: pine nut gravy, morels, rabbit sausage and nettles' This was the best dish of the evening, and one of the best I've had. My gf said it best, when the flavors and textures remind you of a forest. Flavors are very earthy and savory, yet not at all heavy. The rabbit sausage carries the predominant flavor, yet does so in a delicate manner, accompanied very well by the other ingredients. Looks like a trippy mushroom. Amusingly eerie but attractive presentation. Excellent dish. 'Squid with charcoal vegetable purée, sorrel and mint' This was very well prepared squid, cooked 'a la plancha' (grilled on metal surface). Squid was amazingly tender and delicious, and the preparation was much more straightforward here. The sauce made from a vegetable ash has a thicker consistency, with subtly sweet and bitter flavors (maybe from the sorrel). It was an interesting alternative to perhaps using squid ink. Good dish, but more conventional relative to other dishes. 'Chinook salmon, ramps, smoked fat, bouillon of toasted fir'. The very well prepared salmon takes center stage here. It's cooked very lightly and the center is, close to, if not rare. To me that's perfect. Fish is very delicious. This would be a great dish if the fish was served as is. The sauce is pretty light here and complemented the salmon well. I was not too keen on the layer of (probably smoked fat) and raw mushrooms that were added. I did not feel they added anything interesting or enjoyable to the dish. I felt that the dish was more complicated than it needed to be, but nonetheless very good. 'Lamb collar with wheat berries, wheat grass, buttermilk and wild leek' was a more hearty dish. meat cooked pleasantly moist, has a sticky, chewy texture, not unlike pork belly. foam is fairly thick and has a more broth like quality. flavors are more conventional here, but with an interesting twist, and nonetheless very effective. It was the most heavy, and a good progression before dessert. 'Beets soaked in rye whiskey, malted ice cream, sorrel and bavarian malt' Beets here are prepared in a way almost to resemble candied prunes. I believe that the malt, or sorrel (chef seems to love this ingredient), or maybe something else is used to create a granita-like substance. The flavors here blend in extremely well and is robust. Killer dessert

This is the restaurant experience in SF I have been looking for! The food is simple, fresh, skillfully prepared, accessible, flavorful, and consistent. The service is warm. I love the fact that the chef/owner runs the front and back of the house in the intimate 16-seat place. His passion for food and service are exceedingly apparent. I especially love how proud he is to share his passion for food and stories about his experience. I truly appreciate how this place makes you feel like you are no longer in the city.

Dining at a place like Castagna reminds me of how much I dislike a 5 star rating system. I tend to rate each restaurant based on what their particular demographic and intentions are. I may give a very reasonably priced restaurant a 5 star review because they hit everything on the nose and provided an excellent experience while I am forced to give Castagna a 4 star rating, (4.75) based on other high end establishments that I am grouping them with. ANYWAYS.... WOW! I had been planning on coming here for some time but it has always been difficult to steer away from my many other Portland restaurants on the regular rotation. I finally made it and was not disappointed! The goods: Well appointed facility with surprisingly intelligent lighting! For once I didn't have to take out my phone and use the flashlight to see the menu. I know, I know..sometimes a very dimly lit restaurant is a good thing, but in general I like well placed above table lighting. The menu was a no brainer, You can have a set Prix Fixe or the Chefs Tasting Menu. I decided long before I came that the Chefs Menu would be the way to go. The menu is $125 per person with wine pairings and additional $60 per person. Not at all inexpensive, but I am a firm believer that most of life is a "get what you pay for" event. The experience included I believe 10 courses with NUMEROUS snacks along the way. We were served a total of 22 items each....yes that reads TWENTY TWO!!! I won't bore you with a recount of every single item we were served, as the menu does change. I will mention the fact that the menu builds in perfect fashion starting with light delicate flavors and building to a finish so rich it bogles the mind, then leaving you lightened up in some supremely refreshing finishers. The items that blew me away: Golden Brook Trout Roe with Crab Gelee Onion Terrarium with Smoked Oil Shikoku Oyster with Oyster Ice Duck Breast and Duck Sausage with Duck Jus Lamb Loin and Sweetbreads with Parsnip Puree Mind you that EVERY SINGLE THING we ate was amazing! These were just the things that really stuck out to me. The wine pairings were really well done. Not the very best I have ever had, but probably the most interesting I have ever had. The pairing included a greek wine and a house made Aquavit...the whole thing was really great because these were pairings that I don't think many restaurants would be willing to put together. It worked! The best thing - the timing worked well. There was no rushed feeling during the meal. It was well paced and we left feeling perfectly satisfied as opposed to sick. In comparison, the 7 course meal at Alan Wongs on Oahu was rushed and by course 5 I wanted to poke my eye out! This ended up being a 4 hour and 20 minute meal!!!! The bad: We ordered a couple of cocktails prior to the meal. I have to say, they were just completely underwhelming. I admittedly am a cocktail snob. I know my drinks. I didn't expect these to be to the level of Jeffrey Morgenthaler at Clyde Common, but they were just not well thought out, and more importantly, not well executed. Just skip the cocktails, or maybe the restaurant will see this and rethink their cocktail program? Service. It was solid, well timed, pleasant enough. But for a $500 meal I would like a little warmer reception. I have bitched about this in the past. Your job as a server is to not only supply professional service, but to relate to me, just a little. Our server started off a little stand-offish, literally did not make eye contact with my wife, but by the end of the meal, (with effort from me), had come along a little. When you see your patron is going to be friendly and engaging, engage them back!!! As I said, solid and knowledgable, but I just want more for that price and the tip will ALWAYS reflect it! Great restaurant and great experience and I would highly recommend it to anyone!!

35 dollar corkage fee? Insane? Or just bad customer service? Thus the one star Why would anyone pay that? No one wants customers bringing own wine, but they do it as customer service

We'd heard about this place since it opened up. However, for various reasons we talked ourselves out of going there every time it came up. That was a mistake. This place is excellent. The atmosphere is nice, the staff are friendly and helpful and the food is awesome. The appetizers we had we're so good we were tempted to just keep getting more and call that our meal. Also - great cocktails and wine list! Lots of interesting items on the menu and apparently it changes often. We will definitely be back!

WOW! This restaurant was amazing. I wanted to splurge on an amazing dinner upon my arrival at Portland and Castagna did not disappoint. I had already heard amazing things about the menu. Each of the 20 something courses was extremely innovative and as each plate was set on our table, the three of us curiously inspected, discussed, and were eager to find out what it would taste like! The beet chip, the shrimp, the bread with smoked fat, the mushroom.... honestly each and every course was a hit with the 3 of us. The myriad of amuse bouches they serve before the main courses started was so awesome it made me speechless. We all agreed it was the best meal we had had all year and we eat quite a bit!!! I will note that as interesting as the components of each course was, it was the complexity, flavor, and tastiness of the sauces that really spoke to me. It ended up being about $120 per person. I saw that others on yelp had an option of menus but when we arrived they only had the dinner menu or a vegetarian menu available. Not sure why but don't be surprised if you don't have a choice! Regardless, an amazing experience overall and would not hesitate to come again. Staff and servers extremely friendly and full of interesting food knowledge. Definitely a favorite restaurant.

Le bf was so jealous of my Chicago food frenzy with the girls that I just had to oblige to his incessant whining with a Chef's tasting experience of our very own. We even postponed our anniversary dinner to celebrate in Portland hoping to hunt down New American cuisine indicative of what the Pacific Northwest is trending towards nowadays. Enter Castagna, a modern and minimalist local gem featuring an edited array of fresh organic ingredients appealing both to our sophisticated palate while showcasing an indisputable sense of place. If I could sum up Portland plate-by-plate, this is exactly what she would look like: Pure, wholesome, and above all else GREEN! Can't you just taste the outdoor adventures awaiting in Oregon??? *Insider's tip: Be prepared for a 2 hour plus dining experience with Castagna's Chef's tasting menu. They take their sweet ol' time perfecting the dishes so it's presented without nary an element out of place. If you're in a rush (which you should never do when opting for ANY tasting), check out their daily menu instead. Featuring only a handful of the best out of the Chef's selections, you'll get a taste of the Northwest in about half that amount of time it takes to consume the whole shabang. Spend the other half bar-hopping down Hawthorne sampling the other hidden hideouts locals swear by like their TONS of famous micro-breweries! Sounds like a master plan to me! Next time fosho!* Bon appétit mes amis!

I'm a meat and potatoes type of person. My wife wanted to try something fancy and different. We decided Castagna would fit the bill for fancy and different. We got the larger tasting menu. The food was presented wonderfully, some tasted great, and some not so great. My wife did enjoy everything except for one plate. Overall, I will base my rating off of staff and decor. Since I'd rather a filet and a baked potato, I won't comment on antelope heart. One thing I can say though, you'll leave hungry. 20ish plates of one-three bites over three hours and you'll be ready for another meal when you get home.

By the numbers, 6 snacks plus 9 courses. $197 pp tip included. No tax in Oregon. A meal this extensive and celebratory of the season's bounties would cost you double in the world's major food cities. So, excellent value. I might add that each of the nine courses is not one or two bites tiny. Actually decent sized for full enjoyment. Loved the bread service with three different butters--miso, brown sugar, and lardo. Chef was a master of gelee and jus on this night. The citrus gelee bomb on a lemon peel was a revelation. I thoroughly loved the blueberry gelee dome over foie accompanied by huckleberry muffin. Various proteins were presented with its own jus. If the kitchen had a slight hiccup, I would say the juses were too concentrated as to be a bit salty. The halibut literally appeared pearlescent and flaked apart with fork on a truly world class level. Desserts brought the night to a blissful end. Service was friendly and outstanding. I really liked the modern decor. I did find the music selections somewhat hard driving. Detracted from an otherwise utterly refined evening. I wish to fly back soon through PDX to dine here again.

Wow! This was a great meal! Really fun dining experience. I've been here twice now and have enjoyed it both times. Not too expensive and always interesting. Each time, they vary the menu slightly so every time you come, you can have something for each course. The wine pairing is a pretty good deal, if you drink wine, and they do a reasonably good job matching the wine to the course. A four meal for only $65 is pretty darn good. My favourite dish from both meals was a chamomile custard that was made into a tube and was so light and airy and refreshing. The clams and oysters were also tasty. My favourite entree was the oxtail. The only criticism I have is that in the effort to use more earthy ingredients is not always the tastiest. Some of the interesting herbage that is used is a little to tough or bitter just for effect. Still, it does not ruin the meal.

With news of Matt Lightner leaving at the end of July for his new endeavor in New York my fiance and I opted to seize the opportunity and make a run up to Portland to enjoy one of Matt's few remaining services at Castagna. Like our previous meal there (which was almost a year ago) it was again amazing and mind blowing! Cutting edge techniques with the combination of beautiful ingredients that were obtained either through his foraging or local purveyors made for another unforgettable meal at Castagna! The service continued to be top notch, friendly and helpful! Guiding us along our culinary adventure as the meal progressed, something that reminded me very much to our meal at The French Laundry. Chef Lightner has taken the skills he learned from his time at Noma and Mugaritz and brought to Portland, Oregon something truly amazing and innovative! Matt stands alone in his style, with no real label to his culinary masterpieces. It may resemble modernist cuisine in style but it actuality is more about highlighting the local ingredients with the meal. We had the opportunity to meet with Matt on Friday evening. He had made some some time from his busy kitchen duties to come out and chat with us for a bit and it was a real honor! A real humble chef who looked like he was ready to venture out on his new journey! This is my favorite restaurant in Portland!!! And while it will be a huge loss for the foodies of the town I have the innovative style will continue on at Castagna under Matt's #2, Justin Woodward. We feel very privileged to have enjoyed some of Chef Lightner's wonderful imaginative creations and wish him the best of luck in NY!

It was my first time venturing into this dining scene. The 10 course summer menu was presented over an interval of 2.5 hours. It's really quite an experience; the anticipation of waiting for the next course and guessing how the flavors will be complimented. As many have echoed before me, it's a neat choreograph and show of the cuisine. But... I couldn't help but giggle at some of the 'courses,' which felt like it didn't constitute a course. No dinner should be taken too seriously so we enjoyed exchanging our table-side giggles. Leah, our waitress, asked the chef to replace the pork course with another protein upon our request. I was very pleased with our substitute; the duck breast from the chef's tasting menu. The service was attentive and accommodating, as you'd expect from a place like this. Great ambience and staff, intriguing food and presentation.

Superb experience- one of the best tasting menus that I've had nationwide. Standouts include beet duo, cheddar-filled sunchoke with perigord truffle, buttermilk fried-chicken skin with oyster and caviar, coriander-cured aji sashima with Satsuma, and aged duck with white asparagus and licorice sauce. On par with one-star Michelin restaurants at which I've dined. Wine pairing was an innovative and interesting set of cocktails and wines (with a few misses on some local wines). Although it's not inexpensive, it's worth it for a memorable and innovative dining experience, and the servers and chefs are very attentive.

We celebrated our 7 year anniversary here. It's been on my "to do" list so I'm happy we finally made it. After our trip to Japan, it was a pleasant surprise and delight to see wagyu on the menu. It was perfection. We were able to sample so many different flavors without leaving with a feeling of gluttony.

My husband and I went to Castagna for NYE dinner and it was nothing short of amazing. The service was exceptional and the food was delicious. It's definitely an expensive meal (particularly by Portland standard) but, in my opinion, worth it for a special occasion.

Been to a few fine dining restaurants and this one really stood out with their wine pairing. Each wine we've tried works so well with the chef menu. Started off with snacks and the beets chips was our favorite snacks, because it's so light and crispy, plus the pickled watermelon has a really refreshing ending just makes our tummy ready for more food. Few other dishes that stood out were the geoduck, foie gras, dungeness crab, and the zabuton steak. However, the best dish. . is also the best dessert my gf and I have tried in fine dining so far is the "melon, chartreuse, goat's milk", it's basically some sort of tart/cake top with this melon slush. It was so amazing that we also got a round of whisky for the kitchen. I was on the fence between 4.5 to 5 stars and . . I have to give them a 5 star. I do get how some reviews said that they didn't get "spectacular" service, I had this similar feel, but when I look back, the service is not bad at all for us. I feel like the pours on the wine were good and if you happen to finished the wine before you finish the course or just a minute of waiting on something, they would pour you a little more. I've never had a fine dining that did that for their guests. Would definitely recommend to my friends and will definitely be back again soon.