Quaintrelle

Don’t miss out—next Friday, August 23rd! Join at for a special 5-course tasting dinner, featuring an incredible lineup of chefs: Spencer Ivankoe, Aaron Barnett, Cameron Dunlap, and Nan Chaison. 🍽️⁠
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Tickets are still available through the link in our bio. A big thank you to for highlighting us in this month’s events!⁠
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A sneak peek of our new bar tasting and cocktail pairing 🍹Reservations are strongly encouraged, as seating is limited. We look forward to hosting you this weekend!⁠
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Exciting news: we’ve officially launched our Wine Club! 🍷 Each month, our Wine Director will curate a new selection of his favorite wines, complete with tasting notes and background stories. Plus, enjoy members-only perks that elevate your experience. Choose from package tiers that include 2, 4, or 6 bottles. Initial memberships are limited—join today through the link in our bio!⁠
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Savor a summer evening in our garden 🌺 Start your tasting experience with Chef Mandy’s famous focaccia and a refreshing cocktail.⁠
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Oregon coast halibut 🐟with smoked beurre blanc, and market vegetables.⁠
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Reserve a seat this weekend for our bar tasting and cocktail pairing 🥃 Try ’s Split Decision made with bourbon, rum, Averna, Benedictine, and molé bitters.⁠
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We’re lucky to have amazing herbs, vegetables and fruit from our sister farm ! Come find out how we’re incorporating summer ingredients this season 🌱⁠
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Celeriac | berbere, panisse, and tahini topped with marcona almond brittle. ⁠
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Ah, Sundays… Allow us to elevate your day and ward off any Sunday blues with our exceptional selection of wines 🍷 to pair with your tasting menu.⁠
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We’re thrilled to offer two exceptional wines:

🍷 2007 Ezio Trinchero Vigna del Noce Barbera d’Asti: This special wine comes from vines planted in the hills of Asti in 1929. Treated like a top Barolo, the Barbera grapes undergo a long maceration and spend 3-4 years in large oak Botti before bottling. This extended process results in an ageable wine that drinks like a top-tier Nebbiolo. Ezio was a pioneer in treating Barbera this way, making it an outstanding pairing with red meat or roasted vegetables. We’re fortunate to pour it by the glass and as a pairing.

🍷 Naboso ‘Doma’: From near Bratislava in Southern Slovakia, this pretty skin-contact wine is made from Welschriesling, Grüner Veltliner, Roter Sylvaner, and Roter Traminer. It undergoes 14 days of maceration before gentle pressing, followed by one year in 500-liter acacia and oak barrels, and two years of bottle aging. Doma offers aromas of Mediterranean fruit and herbs, developing into notes of Earl Grey and chamomile. Nadja and Andrej create complex natural wines that are putting Slovakia on the wine map.

Both wines are limited and exemplify what we pour every day. Each course is paired with the wine it deserves, ensuring a perfect match of classic and unique wines.
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Hamachi served with nuoc cham, radish, and cilantro. We look forward to hosting you this week. Book your table through ⁠
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Explore Greg’s perfect wine pairings with your tasting experience. Our team is always experimenting in the kitchen to craft innovative dishes that evoke nostalgia, and we always have a wine to match.⁠
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This evening calls for Chef Saxon’s squid ink chitarra 🍝 with octopus, padron and nduja. ⁠
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If summer were a cocktail, Nick’s Disco in Limbo would be it 🍹 Made with gin, Escobac, dry curaçao, strawberry, and lemon. ⁠
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Five-day aged pork belly with sungold tomatoes and little gems. An homage to a classic summer staple, the BLT. Join us for a tasting experience this week, we’re here Wednesday through Sunday. Reservations available through the link in our bio.⁠
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Unwind in our elegant dining room with our chef’s tasting menu impeccably paired with a glass of wine, or a cocktail, or both. After all, it’s the weekend! 🥂⁠
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Tomorrow is , and for one night only, we will be offering caviar add-ons alongside each course. In addition, you can elevate your celebration with a caviar bump, something fun that your table can experience together. ✨ Make a reservation through the link in our bio!⁠
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We are deeply saddened by the tragic loss of Chef Naomi Pomeroy. Her passion, skill and unwavering drive left an indelible mark and we are so grateful for our time together. Our hearts go out to her family and loved ones during this difficult time. Thank you Chef, for your remarkable contributions in Portland and beyond 💔⁠
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📸 Stuart Mullenberg

We are honored to cook lunch at during the last International Pinot Noir Celebration in July. This annual event in McMinnville has invited the larger wine world to our special corner of the planet for more than 30 years. IPNC has been a summer fixture on our calendars for as long as we can remember, and our Wine Director Greg Cantu volunteered as a sommelier during weekend events for many years. While this is the event’s last year in its current iteration, the impact and spirit of this celebration lives on! For those lucky enough to have snagged tickets to the weekend events, we look forward to seeing you later this month.⁠
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We’re all about being playful, and Chef Saxon’s palate cleanser popsicle is nothing short of that. Made from verbena, lemon thyme, black mint and a strawberry magic shell ✨⁠
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Meet Corey Tighe, Quaintrelle’s new Bar Manager! Corey’s journey has taken him from New York’s Hudson Valley to Boston, and most recently, San Diego. We’re very fortunate that Corey decided to make the move to Portland to join our team!⁠
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Corey’s professional cocktail journey began at Sunday in Brooklyn in NYC. His Boston chapter was highlighted by his time at Russell House Tavern. In San Diego, he managed the beverage programs for Juniper & Ivy and Nolita Hall.⁠
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Outside of his professional life, Corey is an enthusiast of many hobbies. He’s dabbled in everything from pasta making and paddle boarding to triathlon training, candle-making, butchering, and baking. Corey truly embodies the spirit of trying it all.⁠
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We’re excited to see where Corey takes our bar program at Quaintrelle. Cheers to a new adventure and even more delicious cocktails 🍹⁠
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Join us for a very special winemaker dinner with Clémence Lelarge of Champagne Lelarge-Pugeot, visiting us from France! 🍾⁠
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On Wednesday, July 24th at 6pm, we will experience an unforgettable evening of still wines rarely available in the United States, alongside prestigious méthode champenoise sparkling wines from this eighth-generation Champagne house. Led by the passionate Lelarge family, their 21 acres of vineyards yield vibrant Pinot Meunier, Pinot Noir, and Chardonnay.⁠
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Hosted exclusively at Quaintrelle with dinner prepared by Chefs Elijah, Saxon & Mandy. Limited seats available to reserve now! Tickets available through the link in our bio.⁠
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Indulge in a touch of elegance this weekend. Join us at the bar for a quick drink and a bite, or elevate your weekend plans with a full tasting in our beautiful garden.
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We’re dedicated to ensuring that every detail enriches your dining experience. Pastry Chef Mandy finishes her Pavlova with fresh shiso and pink elderflowers 🌸 from her garden.⁠
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We are incredibly honored to be featured in ’s 2024 Restaurant Award list for our wine program and dining experience!🍷Our relationships with winemakers both near and far shine through in the curated wine list selected by our Wine Director . Thank you for recognizing our dedication. We’re proud to stand alongside such outstanding restaurants from around the world. Cheers to all! 🥂⁠
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The perfect finishing touches for every cocktail 🍹 Drop in for our 3-course bar menu, a la carte bites, or a nightcap at our lovely garden-adjacent bar. See you this weekend!
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This summer, starts our tasting experience with foie gras accompanied by cherry, shiso and pistachio sablé ✨ ⁠
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The weather’s warming up, bringing an abundance of fresh produce 🍅 Come see how we’ve woven these vibrant gems into your Quaintrelle experience.⁠
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Our mocktails provide a punch of their own without the proof 💥 like our N/A twist on the Daiquiri featuring N/A dark rum, Amaro, lime cordial, fresh lime juice, pineapple, and Demerara sugar syrup.⁠ Cheers!⁠
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Signs of summer ☀️ everywhere. Dine with us in the garden and celebrate the bounty of Oregon summers. Resy link in our bio!⁠
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Attention to detail is everything. Explore the intricate touches in our tasting menu like the finest oysters Chef Elijah sources right here in the Pacific Northwest.⁠
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