/cdn.vox-cdn.com/uploads/chorus_image/image/68811076/Dina_Avila_Quaintrelle-9058.0.0.1520895368.0.jpg "Quaintrelle by Dina Avila / EPDX")
A moody, art-filled bistro serving inventive, seasonally-driven Northwest tasting menus, standout cocktails, and refined local fare in a chic bi-level space.
"An acclaimed Portland tasting menu restaurant known for its celebration of local bounty through a 7- or 10-course tasting menu. The restaurant has been led by various notable chefs and is set to close on January 1, 2025." - Rebecca Roland
"The London-raised chef became a Portland name after years at DOC and Quaintrelle, known for bold, artistic dishes often incorporating Oregon produce and seafood: 'foie-rerro rochers'; monochromatic dishes exploring various shades of orange or green; miso butter-laden uni congee, made with large Pacific Northwestern urchin, served in its shell." - Brooke Jackson-Glidden
"The combination of blues, brassy hues, and lush plant life make Quaintrelle one of the best-looking restaurants in town, and the food and drink matches the decor: Gorgeous plates of golden chitarra with Dungeness crab or Sichuan-scented fried chicken and caviar arrive at tables, while others knock back oysters brightened with sumac or absinthe cocktails. Diners can go with a tasting menu or a la carte; it’s hard to choose between the cocktail or wine selections, so it’s best to try both and grab a cab home." - Brooke Jackson-Glidden, Thom Hilton
"With executive chef Elijah Rivers at the helm, the worldly fine dining spot Quaintrelle’s new-ish team is preparing a sumptuous nine-course tasting menu for the holiday. The dinner includes caviar, shigoku oysters, king crab, American wagyu, tea sandwiches, and a financier. Tickets for the dinner are $300, with an optional wine pairing for an additional $150. Reservations are available online." - Janey Wong
"Oyster preparations at this Southeast Clinton restaurant are often aesthetically beautiful and intricate, whether they’re dotted with trout roe or watermelon granita. A recent preparation complemented the oysters with celeriac, sumac, and porcini, available on their own or in a tasting menu." - Krista Garcia
