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The chef's counter at this vegan tasting menu spot on Belmont seats you close enough to watch the kitchen improvise, and some dishes on any given night will never appear again. Aaron Adams moves between produce-forward simplicity and molecular technique without making either feel like a statement. The sourcing runs local and specific, down to tofu from an old-school Portland maker. The New York Times put it on their Portland shortlist.
The awards strongest first
- Condé Nast Traveler The 23 Best Restaurants in Portland, Oregon
- The New York Times The 25 Best Restaurants in Portland, Ore., Right Now
- Portland Monthly The 50 Best Restaurants in Portland Right Now
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Buñuelo pastries
“eye-catching buñuelo pastries stuffed with cashew cheese”
Portland Monthly -
Mushroom garum canelés
“The tasting menu is based on Oregon produce and foraged goods instead of any specific cuisine—eye-catching buñuelo pastries stuffed with cashew cheese, mushroom garum canelés, Ota tofu mousse crowned with seaweed “caviar.””
Portland Monthly -
Plant-based brioche
“Plant-based brioche with kombucha “honey butter.””
Portland Monthly -
Kale puff trees
“kale puff trees that eat like savory bites of panettone”
Portland Monthly
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The neighbors closest first
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- Roadside Attraction Drink · 79
- Kachka Eastern European Eat · 84
- Bauman's on Oak Eat · 68
- Lardo Eat · 62
- Push X Pull Coffee Eat · 92
- Rum Club Drink · 77
- OK Omens Eat · 85
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