SE Division’s bustling restaurant row is home to my new favorite chef: Althea Potter of Oui! Wine Bar and Restaurant. Housed in the SE Wine Collective, you can experience Oregon wine country without the drive, paired with the most mouthwatering prix-fixe chef’s tasting extravaganza.
Everything I had was a highlight:
- Savory +sweet liver mousse + jam flatbread
- Faro salad
- Grilled broccoli raab with pancetta
- Parmesan risotto
- Roasted chicken and local fingerling potatoes fried in chicken fat + garlic confit
And a 5-flight wine pairing (optional, but pretty hard to pass up!) was a lovely accompaniment. Whites + reds.
They gladly accommodated both gluten- and dairy-free requests and just as our perfect PNW evening began to wind down…out came a half-baked cookie with salted caramel ice cream!
This delectable farm-to-table feast was a reasonable $35 … I’m already circling calendar dates for my return trip. What’s in store? Let’s ask Althea!
“My favorite thing on the menu now is a roasted carrots dish. Winter carrots are sweeter than in other seasons, and they are at their height at the very beginning of spring. I get most of my produce, including these fabulous carrots, from my friend Jen at Blue Raven Farm. I am roasting them whole and drizzling them with lemon and just a touch of smoked maple syrup. They’re served with beluga lentils cooked with white wine, green garlic confit, house-made sunflower seed butter, a lovely, fresh sheep’s cheese from Briar Rose Creamery, dill, mint and spelt breadcrumbs from Little T Bakery.” – Althea
Sign. Me. Up. Thanks for that memorable feast, Althea + Co.!
Photo: sewinecollective.com
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