Morchella restaurant
Restaurant · Concordia ·
Modern American restaurant focusing on wild & foraged foods
Modern American restaurant focusing on wild & foraged foods
"A restaurant that closed its space to focus on pop-ups, aiming to incorporate more foraged and farmed ingredients into its menu." - Dianne de Guzman
"Morchella, if you ever wanna do a coursed dinner on a budget." - Thom Hilton
"With foraged and wild foods, chef Cameron Lee Dunlap, formerly of Fireside and 23Hoyt, serves a upscale menu of cerebral Northwest cuisine at Morchella. Depending on the season, dishes range from bison rib-eye confit with sunchoke, dandelion, and elderberry gastrique, to venison leg with wild mushrooms and green garlic. When it comes to desserts, look for things like cobbler with hazelnut ice cream." - Levi Rogers
"Cameron Dunlap of Morchella will follow with a dinner in January, showcasing off-menu dishes and getting direct feedback from diners." - Janey Wong
"Yesterday, the monthly food magazine Bon Appétit published its picks for 50 Best New Restaurants across the country, and two Portland restaurants were included on the unranked list: Chef Cameron Lee Dunlap’s Morchella, a modern American restaurant dedicated to foraged foods." - Janey Wong