In July, Portlanders will open a glass door on Northeast 42nd and enter a pink-and-green restaurant space filled with plants, Grimes playing on the speakers. They’ll sit down to meals of nettle gnocchi with green garlic and brown butter, pot roast with stone-ground grits, and koji-cured pork chop schnitzel. Nonalcoholic drinks will land in glassware next to cocktails, as dining room manager Eric Pavey talks through wine options or walks new parties to their tables.
This restaurant may feel a little familiar — it could be the country ham in the biscuits or the faces of the folks in the kitchen that harken back to the restaurant that
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