Olympia Provisions
Restaurant · Buckman
107 SE Washington St, Portland, OR 97214
Highlights
Housemade charcuterie & European-style meals in an industrial space
Housemade charcuterie & European-style meals in an industrial space
"The United States' first USDA-approved salumeria, offering a gift box that brings together a dozen-plus sausages with flavor profiles inspired by traditions from around the world—examples range from Alsatian cinnamon-and-clove notes to bright, citrus-kissed Greek loukanika." - Francky Knapp
"Touring the production impressed Siccardi: “touring the factory and seeing the production of artisan meat – that was super cool to see.”" - Thom Hilton
"A game-changing charcuterie producer highlighted as an essential artisan stop for cured meats and whole-animal charcuterie work in Central Eastside." - Dianne de Guzman
"Olympia Provisions has been smoking and salting European-style cured meats since 2009, setting the standard for what Portlanders believe real salami should taste like. Although the business’s five establishments showcase varying expressions of thoughtfully sourced charcuterie, chef Matthew Jarrell has the benefit of grabbing fresh stock from the brand’s own smokehouses for the flagship warehouse restaurant. Open for brunch through dinner, all menus at this location offer charcuterie boards, which are divided by countries where the meat originates. Sandwiches like the Italian Grinder (mortadella, capicola, salami) and the Randy (sweetheart ham, apples, blue cheese, hazelnuts) further emphasize house-made meats, while plates of braised short ribs, steak tartare, and Dungeness crab omelets reflect a more rustic, traditional way of European dining." - Katrina Yentch
"House-made charcuterie appears on menus across Portland, thanks in part to the astronomic rise of Olympia Provisions and its USDA-certified curing facility, which is now distributing its sopressatas, chorizos, and saucissons nationwide. At its flagship Southeast Portland restaurant, the charcuterie board could feature a wide range of products, from mortadella to salami to head cheese terrine, depending on the chef’s whims of the day." - Ben Coleman
