Join us for the final Tazon Pozole of 2018!

It’s been a marvelous time, but like many good things, Tazon Pozole must come to an end for this year!

Join us for one last pozole party where steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. What’s more, our friend Shauna Galante of Secret Language will be creating rotating ceviche selections in her signature fresh and vibrant style and chocolate-whisperer Joe Rodriguez will make his obscenely delicious chocolate flan with mezcal caramel for a sweet ending.

WHAT IS POZOLE?
This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We've continued this Thursday tradition at Tournant with Tazon (which means “bowl” in Spanish).

No reservations necessary—just drop by for restaurant-style seating, order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

SAMPLE MENU

SHEET PAN NACHOS
Juanita’s chips, cheddarjack, black beans, housemade salsas, sour cream, pickled peppers, sliced black olives (Mona insists!)
$10

SHAUNA’S CEVICHE DEL DIA
Oregon Albacore, ginger, yuzu, lime, asian pear, watermelon radish, sesame, pickled shallot, mizuna, purple shiso
$12

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy, Chile-Braised Pork Shoulder
$14

POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy, Salsa Verde-Braised Chicken Thigh
$14

VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Delicata, Sik’l Pak (pumpkin seed salsa)
$12

AWESOME ADD-INS
Slow Egg, Avocado, Poblano Rajas, Queso Oaxaca
$2/each

FUNDAMENTALS
All bowls come with shredded cabbage, white onion, radish, lime and Juanita’s chips

DESSERT ~ by Joe Rodriguez

Chocolate Flan, mezcal caramel, chile salt
$8

What are you doing Thanksgiving weekend? We’re spending Friday and Saturday with our friends at Wolves & People Farmhouse Brewery, popping oysters, serving up piping hot bowls of pozole and drinking some seriously special handcrafted brews. Noon-5pm, or until we sell out. See you there!

What are you doing the day after Thanksgiving? We’re spending Friday and Saturday with our friends at Wolves & People Farmhouse Brewery, popping oysters, serving up piping hot bowls of pozole and drinking some seriously special handcrafted brews. Noon-5pm, or until we sell out. See you there!

TAZON THURSDAYS! This fall, we're excited to announce that we’re not only bringing back everyone's favorite pozole night, but this time we’ll be popping up weekly at Tournant (almost) every Thursday through the end of the year!

This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) every Thursday--though be sure to check the calendar as we may be booked for a private party.

Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. What’s more, our friend Shauna Galante of Secret Language will be creating rotating ceviche selections in her signature fresh and vibrant style and chocolate-whisperer Joe Rodriguez will make his obscenely delicious chocolate flan with mezcal caramel for a sweet ending.

No reservations necessary—just drop by for restaurant-style seating, order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

SAMPLE MENU

SHEET PAN NACHOS
Juanita’s chips, cheddarjack, black beans, housemade salsas, sour cream, pickled peppers, sliced black olives (Mona insists!)
$10

SHAUNA’S CEVICHE DEL DIA
Oregon Albacore, ginger, yuzu, lime, asian pear, watermelon radish, sesame, pickled shallot, mizuna, purple shiso
$12

CLASSIC-ISH CAESAR
Hearts of romaine, Ancient Heritage Hannah, toasted pepitas
$10 (Add avocado +$2)

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy, Chile-Braised Pork Shoulder
$14

POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy, Salsa Verde-Braised Chicken Thigh
$14

VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Delicata, Sik’l Pak (pumpkin seed salsa)
$12

AWESOME ADD-INS
Slow Egg, Avocado, Poblano Rajas, Queso Oaxaca
$2/each

FUNDAMENTALS
All bowls come with shredded cabbage, white onion, radish, lime and Juanita’s chips

DESSERT ~ by Joe Rodriguez

Chocolate Flan, mezcal caramel, chile salt
$8

TAZON THURSDAYS! This fall, we're excited to announce that we’re not only bringing back everyone's favorite pozole night, but this time we’ll be popping up weekly at Tournant (almost) every Thursday through the end of the year!

This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) every Thursday--though be sure to check the calendar as we may be booked for a private party.

Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. What’s more, our friend Shauna Galante of Secret Language will be creating rotating ceviche selections in her signature fresh and vibrant style and chocolate-whisperer Joe Rodriguez will make his obscenely delicious chocolate flan with mezcal caramel for a sweet ending.

No reservations necessary—just drop by for restaurant-style seating, order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

SAMPLE MENU

SHEET PAN NACHOS
Juanita’s chips, cheddarjack, black beans, housemade salsas, sour cream, pickled peppers, sliced black olives (Mona insists!)
$10

SHAUNA’S CEVICHE DEL DIA
Oregon Albacore, ginger, yuzu, lime, asian pear, watermelon radish, sesame, pickled shallot, mizuna, purple shiso
$12

CLASSIC-ISH CAESAR
Hearts of romaine, Ancient Heritage Hannah, toasted pepitas
$10 (Add avocado +$2)

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy, Chile-Braised Pork Shoulder
$14

POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy, Salsa Verde-Braised Chicken Thigh
$14

VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Delicata, Sik’l Pak (pumpkin seed salsa)
$12

AWESOME ADD-INS
Slow Egg, Avocado, Poblano Rajas, Queso Oaxaca
$2/each

FUNDAMENTALS
All bowls come with shredded cabbage, white onion, radish, lime and Juanita’s chips

DESSERT ~ by Joe Rodriguez

Chocolate Flan, mezcal caramel, chile salt
$8

We are fresh back from a few weeks traveling, eating and drinking our way through Croatia and Italy and are feeling deliciously inspired! From truffles in Istria, cicchetti in Venice and beautiful regional cheeses, pasta and seafood, we want to share our experience with you!

For our November Oyster Social, we’ll be recreating some of our favorite dishes and lavishing everything with the olive oil (we even scored the season’s first olio novo in Lucca!), balsamico and truffles we brought back just for you.

The cooler weather means oysters are in their prime and we’ll showcase several varieties from our favorite ocean farmers. To drink, there will be an Aperol Spritz, of course, along with Mona’s new obsession, the Hugo, and a bracing negroni like the one we enjoyed at the famous Harry’s Bar in Venice. Italian and Croatian wines will be poured and we hope that everyone will leave dreaming of tiny seaside fishing villages and the rolling Tuscan countryside.

No reservations necessary, just drop by from 5-9pm for convivial restaurant-style seating. Hope to see you at the table, friends!

TAZON THURSDAYS! This fall, we're excited to announce that we’re not only bringing back everyone's favorite pozole night, but this time we’ll be popping up weekly at Tournant (almost) every Thursday through the end of the year!

This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) every Thursday--though be sure to check the calendar as we may be booked for a private party.

Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. What’s more, our friend Shauna Galante of Secret Language will be creating rotating ceviche selections in her signature fresh and vibrant style and chocolate-whisperer Joe Rodriguez will make his obscenely delicious chocolate flan with mezcal caramel for a sweet ending.

No reservations necessary—just drop by for restaurant-style seating, order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

SAMPLE MENU

SHEET PAN NACHOS
Juanita’s chips, cheddarjack, black beans, housemade salsas, sour cream, pickled peppers, sliced black olives (Mona insists!)
$10

SHAUNA’S CEVICHE DEL DIA
Oregon Albacore, ginger, yuzu, lime, asian pear, watermelon radish, sesame, pickled shallot, mizuna, purple shiso
$12

CLASSIC-ISH CAESAR
Hearts of romaine, Ancient Heritage Hannah, toasted pepitas
$10 (Add avocado +$2)

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy, Chile-Braised Pork Shoulder
$14

POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy, Salsa Verde-Braised Chicken Thigh
$14

VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Delicata, Sik’l Pak (pumpkin seed salsa)
$12

AWESOME ADD-INS
Slow Egg, Avocado, Poblano Rajas, Queso Oaxaca
$2/each

FUNDAMENTALS
All bowls come with shredded cabbage, white onion, radish, lime and Juanita’s chips

DESSERT ~ by Joe Rodriguez

Chocolate Flan, mezcal caramel, chile salt
$8

TAZON THURSDAYS! This fall, we're excited to announce that we’re not only bringing back everyone's favorite pozole night, but this time we’ll be popping up weekly at Tournant (almost) every Thursday through the end of the year!

This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) every Thursday--though be sure to check the calendar as we may be booked for a private party.

Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. What’s more, our friend Shauna Galante of Secret Language will be creating rotating ceviche selections in her signature fresh and vibrant style and chocolate-whisperer Joe Rodriguez will make his obscenely delicious chocolate flan with mezcal caramel for a sweet ending.

No reservations necessary—just drop by for restaurant-style seating, order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

SAMPLE MENU

SHEET PAN NACHOS
Juanita’s chips, cheddarjack, black beans, housemade salsas, sour cream, pickled peppers, sliced black olives (Mona insists!)
$10

SHAUNA’S CEVICHE DEL DIA
Oregon Albacore, ginger, yuzu, lime, asian pear, watermelon radish, sesame, pickled shallot, mizuna, purple shiso
$12

CLASSIC-ISH CAESAR
Hearts of romaine, Ancient Heritage Hannah, toasted pepitas
$10 (Add avocado +$2)

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy, Chile-Braised Pork Shoulder
$14

POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy, Salsa Verde-Braised Chicken Thigh
$14

VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Delicata, Sik’l Pak (pumpkin seed salsa)
$12

AWESOME ADD-INS
Slow Egg, Avocado, Poblano Rajas, Queso Oaxaca
$2/each

FUNDAMENTALS
All bowls come with shredded cabbage, white onion, radish, lime and Juanita’s chips

DESSERT ~ by Joe Rodriguez

Chocolate Flan, mezcal caramel, chile salt
$8

TAZON RETURNS! This fall, we're excited to announce that we’re not only bringing back everyone's favorite pozole night, but this time we’ll be popping up weekly at Tournant (almost) every Thursday through the end of the year!

This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) every Thursday--though be sure to check the calendar as we may be booked for a private party.

Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. What’s more, our friend Shauna Galante of Secret Language will be creating rotating ceviche selections in her signature fresh and vibrant style and chocolate-whisperer Joe Rodriguez will make his obscenely delicious chocolate flan with mezcal caramel for a sweet ending.

No reservations necessary—just drop by for restaurant-style seating, order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

SAMPLE MENU

SHAUNA’S CEVICHE DEL DIA
market price

SHEET PAN NACHOS
Juanita’s chips, Tillamook cheddar, black beans, housemade salsas, sour cream, escabeche, sliced black olives (Mona insists!)
$10

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy,
Chile-Braised Pork Shoulder
$14
 
POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy,
Salsa Verde-Braised Chicken Thigh
$14
 
VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Winter Squash, Sik’l Pak (pumpkin seed salsa)
$12
 
AWESOME ADD-INS
 
Slow Egg
Avocado
Poblano Rajas
Queso Oaxaca
$2
 
FUNDAMENTALS
All bowls come with shredded cabbage, chopped white onion,
cilantro, radish, lime and Juanita’s chips
 

Lucky us, Chef Timothy Wastell is taking over the Tournant kitchen again for our October Oyster Social. Among the many reasons we adore Tim: his unwavering dedication to seasonality and supporting local farms, his ravishingly beautiful food, and the rare combination of pure talent mixed with gracious humility that he possesses.

After decades spent in kitchens (DOC, Firehouse, Old Salt, and Sweedeedee among them), Timothy now has a more well-rounded life that in addition to cooking at farms and wineries also includes a full dance card as chef in residence to the Culinary Breeding Network, researcher and consultant to Oregon State University, Portland Farmers Market board of directors member, Groundwork Organics market man, and proud papa. All of this feeds his creativity and informs his farm-focused food, making it as thoughtful as it is delicious.

If you haven’t had the pleasure of enjoying Timothy’s food before, you don’t want to miss out on this rare opportunity. See above for a glimpse of the beautiful seasonal dishes he featured on his Oyster Social menu last fall. Sneak peek of this year’s menu below. Porchetta and oysters = match made in surf and turf heaven!

No reservations necessary, just drop by from 5-9pm for restaurant-style seating (though we suggest arriving early). Hope to see you at the table, friends!

TIMOTHY’S MENU

Pure Country Porchetta, Radcats™️ hot giardinera & pickles, Sideyard mustard greens (gf)

Shaved Black futsu & Treviso salad, pecorino, anchovy & lemon citronette (gf)

Tongue of Fire shelling beans & lacinato kale in tomato & leek conserva (vegan, gf) 

Delicata squash, pepitas, sage, maple & miso (vegan, gf) 

Bosc pear butter & Gorgonzola toast (veg, gf)

Come join us for two of our favorite things: beer and bivalves! We'll be shucking the freshest Pacific oysters at Baerlic Brewing from 4pm-6pm or until sold out. Gather your friends for some cold pints and briny dozens, then sip and slurp your way to autumnal bliss!

Our friends at Torii Mor are putting on their fourth annual White Party and you're invited to don your best all-white outfit for an enchanted evening filled with wine, food, music and merriment.

We'll be preparing a seafood-focused meal to highlight Burgundian winemaker Jacques Tardy's elegant white wines. Guests will enjoy freshly-shucked oysters in the Japanese-inspired gardens before feasting on mussels roasted over pine boughs and summery salads and sides on the deck, with twinkly lights above and a spectacular view of the Dundee hills below.

We're thrilled to be a part of the Plate & Pitchfork farm dinner series this summer! What a treat it will be to serve you supper straight from the source at Diggin' Roots Farm, highlighting fresh produce harvested from the fields surrounding us.

Making it even more special, we'll be paired with some of our absolute favorite (and wildly talented) people in the industry, Karl Holl of Spätzle & Speck and Ken Pahlow & Erica Landon of Walter Scott Wines.

As a guest, you'll enjoy wine and appetizers before a tour of the farm, then sit down to a multi-course family-style meal inspired by the season's bounty, complemented by gorgeous wine pairings from Walter Scott.

We are profoundly thankful for our region's extraordinary farmers and the beautiful food they grow. Thank you Conner, Sarah, and Wendell for hosting us on the land you thoughtfully tend and call home. 

Come celebrate food, farming and community with us! Learn more about Plate & Pitchfork dinners here and click the button below to join us at Diggin' Roots Farm.

You love his hair selfies. You are strangely charmed by his obsession with alpacas. You followed along hungrily on Instagram as he traveled through Asia eating all the dumps, noodz and bunny brains he could muster...

That's right! Chef Connor Martin of Mian is back in the Tournant kitchen for our August Oyster Social and he's bringing his signature seasonal-Northwest-meets-regional-Chinese game with him. 

Along with delish dishes from Connor--see super Mian-y menu below!--we'll be popping fresh NW oysters and there will be crisp wines, frosty beers and cool cocktails designed by David Sigal, the boozy panda-loving half of Mian.

It's going to be an East meets Pacific Northwest fest that you don't want to miss! No reservations necessary, just drop by from 5-9pm for convivial restaurant-style seating. Hope to see you at the table, friends!

MIAN OYSTER SOCIAL MENU
[dishes are a la carte]

Oysters with Pickled Ramp and Black Bean Mignonette

Ma La Diva Cucumbers and Dan’s Celtuce

Sweet and Sour Sardines, Plum and Tomato Salad, Herb Relish

Pork + Ramp Kimchi Dumplings, Chili Crisp Vinegar

Steak Tartare Lettuce Cups, Oyster Sauce, Charred Broccoli, Soy Egg Yolk, Peanuts, Fried Shallots

Chilled Buckwheat Noodles with Sesame, Cucumber, Bean Sprouts, Black Sesame

Summer Vegetable Fried Rice, Sunflower Seed Chili Crisp

Baird Family Fruit Cup - Peach Leaf Jell-O, Peaches, Plums, Grapes, Apricots, Coconut Cream

Sorry, Friends. This dinner is sold out!

We're delighted to collaborate with Flaneur Wines for a progressive dinner at their La Belle Promenade Vineyard, perched 820 feet up in the Chehalem Mountains. The evening will be in three acts: oysters and aperitifs in a reclaimed-wood pergola with stunning views of the valley below, dinner in the vineyard amongst the vines and dessert in a 100-year-old barn filled with character. It will be an evening filled with beautiful views, rustic settings, and spectacular food & wine that celebrates the best that Oregon has to offer.

Come enjoy the sweet delights of summer with us: oysters, beer and sunshine. We'll be shucking the freshest Pacific oysters on the patio at Gigantic Brewing from 4pm-7pm or until sold out. Gather your friends for some cold pints and icy dozens, then sip and slurp your way to summer bliss!

For our July Oyster Social we are so delighted to welcome Chef Risa Lichtman of Le Page Food & Drinks to the Tournant kitchen! 

Risa has been cooking in restaurants throughout Portland, San Francisco & New York for a decade, including Pizzeria Delfina, Blue Hill Stone Barns, Sweedeedee & Handsome Pizza.  Her biggest efforts center on gathering community around food through pop-ups, fundraisers, and community-building dinners. 

She started hosting pop-ups out of her home in 2011, treating diners to seasonal, multi-course dinners called Sunday Supperings.  She is passionate about using ingredient-driven food as a means of building community, a positive food culture, and sustainable food practices by dining together with intention.

Fresh back from an inspiring trip through Italy and Greece, Risa will be providing a menu of rustic, Mediterranean-inspired food with a PNW heart, featuring produce from small, local farmers.  Her food has been described as elevated comfort food, perfect for sharing with friends.  See below for a sneak peek of her menu!

In addition to Risa's dishes, we'll be popping a selection of the freshest NW oysters, ice cold beers, crisp wines and refreshing cocktails.

Join us!  No reservations necessary, just drop by for a la carte selections and restaurant-style seating. Hope to see you at the table, friends.

LE PAGE MENU
(subject to change based on availability)

A Perfect Beginning
An oyster shot paired with a shot of: beet-kvass, gin, pine-syrup, lemon

SNACKS
                               
Farm pickles

Cultured flower butter with radishes & flake salt

SMALLER

Rainbow little gems, cukes, creamy white anchovy-herb dressing, challah breadcrumbs

Seared fennel, little lettuces, purple scallions, blackberries, fried capers        

Cast iron summer squash tart, herbed ricotta, smoked cacciocavallo

LARGER

Poached tuna, Purple Viking potatoes, nasturtium aioli, green coriander salsa verde            

Campfire Farms roasted pork, herbed spaetzle, smoked currant tomataoes

SWEETER

Dark chocolate-sesame pot de crème, hyssop whipped cream, whiskeyed cherries

Join us at Kramer Vineyards, overlooking rolling green hills of vines, for a progressive winemaker dinner that highlights how brilliantly sparkling and white wines pair with seafood.

We'll showcase fresh Pacific oysters, an interactive Éclade de Moules with mussels roasted over pine and rosemary, and a huge pan of smoky clam and chorizo fideos, all paired beautifully with Kramer wines.

Click the button below to see the full menu and delicious details. Hope to see you there!

For June's oyster social, we're so pleased to have a dear and wonderful friend in the house. Eva Kosmas Flores is a quadruple threat. She's a celebrated photographer who gardens, cooks and shares recipes and inspirations from her life in the Pacific Northwest through her blog, Adventures in Cooking. She also happens to be one of the kindest, most humble and supportive people we know.

We are lucky to collaborate with Eva in a variety of ways--from Secret Supper events to cooking for her photography and foodstyling workshops around the world--and now, as a special guest in our dining room, where we will celebrate her new cookbook, First We Eat.

Eva's cookbook is not only ravishingly beautiful (see below for proof!) but is also packed with mouthwatering recipes inspired by her garden, the seasons and the bounty of the Pacific Northwest. Together we will feature dishes from her new book and Eva will be on hand throughout the evening to chat with you and sign copies of First We Eat.

Eva is planning to prepare spring pea hummus on pita to celebrate her Greek heritage, as well as whiskey glazed jasmine rolls for a sweet ending. Yum! We'll be popping a selection of the freshest NW oysters, of course, as well as preparing a few other tasty recipes from Eva's glorious book.

The super suave Matt from Merit Badge will be behind the bar, shaking up refreshing cocktails, including a seasonal libation from First We Eat.

Join us!  No reservations necessary, just drop by for a la carte selections and restaurant-style seating. Hope to see you at the table, friends.

It was so nice, we're doing it thrice!

Natty by Nature is Dana Frank’s ode to two things she loves: natural wine and old school hip hop. It's a convivial night filled with fantastic wines by the glass paired with tasty bites and fresh beats from the 80s and 90s.

The casual, wine bar-style evening includes a welcome glass of wine and food rolling out in waves throughout the night. There will be oysters, of course, and cured meats galore, plenty of tasty tapas-style bites and an enormous pan of chicken and chorizo fideos, which is like paella but made with tiny pasta.

Known as one of Portland’s top-notch wine pros, Dana has been nationally recognized for her wine lists at Grüner, Ava Gene’s, and Dame. She’s dedicated her career to the farmers and winemakers who work organically and/or biodynamically, those fine folks who make their wine with nothing but grapes.

Reservations highly recommended. This is a fun and lively evening, with guests mingling, wine flowing, and food served progressively, therefore we do away with formal seating in favor of a more sociable gathering with room to stand or sit as you please.

Tickets include food and one glass of wine to get you started. Additional wine for purchase all evening at the bar.

Can't commit? We'll be selling tickets at the door for $50/person (if not sold out) or you can just stop by for a glass of wine and good vibes!

We're so pleased to be partnering with our friends at Serenade for an intimate album pre-release concert at Tournant. This will be your first opportunity to hear Moorea Masa’s album Shine A Light performed live, and to enjoy an evening with both the artist and her band, The Mood.

Drawing inspiration from Moorea’s Italian roots, we've crafted a feast to match the soulful mood of the night. Centered around the Northern Italian cuisine of her memories, we'll showcase rustic, nostalgic flavors brightened up with spring's best local produce. 

Join us for this special evening! Click the button below to learn more about Moorea and her band, see the full menu and to reserve your seat at the table.

We've been teaming up with natural wine goddess Dana Frank these past couple of months for our Natty by Nature collabs, where she's on wine, we're on food and her hubby's on the old school hip hop sountrack. So. Much. Fun. Look for another later this month, but in the meantime...

Dana will be joining us as guest sommelier for our monthly Oyster Social! She'll be curating an enchanting list of glass pours to celebrate the return of the warmer weather. Expect an array of exuberant bubbles, fresh whites and charming roses from her favorite natural wine producers.

Known as one of Portland’s top-notch wine pros, Dana has been nationally recognized for her wine lists at Grüner, Ava Gene’s, and Dame. She’s dedicated her career to the farmers and winemakers who work organically and/or biodynamically, those fine folks who make their wine with nothing but grapes.

We'll be popping a selection of the freshest NW oysters and offering tasty tapas-style plates to complement Dana's wine selections. This weather has us dreaming about steamed clams, crudo and ceviche, luscious burrata, perhaps some tinned seafood and all the spring produce.

Join us!  No reservations necessary, just drop by for a la carte selections and restaurant-style seating. Hope to see you at the table, friends.

BEER. OYSTERS. SUNSHINE. Let's take advantage of this #fakesummer while it lasts! We'll be shucking the freshest Pacific oysters on the patio at Migration Brewing from 4pm-6pm or until sold out. Come grab a pint (or two) and a dozen (or two), then sip and slurp your way to happiness!

even for this body of dust
a guardian god!
blossoming spring

-Kobayashi Issa

Come sit and dream with us under a cloud of cherry blossoms as we usher in spring with reverence and joy.

Shauna Galante of Secret Language and Mona Johnson of Tournant collaborate to bring you the second in a series of seasonal brunches inspired by the clean flavors and simple, graceful beauty of a traditional Japanese breakfast. They wish to invoke conviviality, community and harmony as we set out on this new season blossoming with hope. 

Expect an array of vegetable dishes, pristine seafood, delightful details, and small touches that ground us in the Pacific Northwest, along with the sense of renewal and total heart-body-mind happiness that comes from a deeply nourishing breakfast enjoyed in good company. 

The meal will showcase beautiful ceramics by Careen Stoll and Carter + Rose, and can be enhanced further with matcha from Mizuba, nigori sake, peach blossom mimosas and other lovely sips and flourishes.  See below for menu and reservations. 

MENU
(subject to evolution but not substitutions)

One perfect oyster, sakura mignonette

Dungeness crab chawanmushi with sweet peas

Ota tofu, cherry blossom shoyu, spring vegetables, herbs and flowers

Green garlic and white miso broth with wakame and enoki mushrooms

Little package of sake steamed fish, ramp butter and morels

Stinging nettle and yuzu kosho pesto rice

Wild salad greens, spring raabs and shaved baby vegetables

Japanese yam glazed in miso, mirin and chicken fat

Wasabi-pickled fiddlehead fern

Salted Hakurei turnips with lots of ginger

Carrot and burdock kinpira

Cherry blossom milk pudding

We're so pleased to welcome back Leslie and Manuel Recio of Conserva as our special guest stars for April's Oyster Social. At Conserva, the Recio's offer a thoughtfully curated selection of specialty foods from Spain and France, including glorious Spanish jamón, which Manuel will be hand-carving to order.

Last year, Manuel received his Master Jamón Carver certification, making him one of only three master carvers in the United States. What a prestigious and delicious accomplishment! Pro tip: if you'd like to blow people's minds with Manuel's Cortador de Jamón skills at your next event, click here to learn more.

In addition to jamón and oysters (a surf and earth match made in culinary heaven if there ever was one), we'll also be serving tasty tapas highlighting some of their wonderful seafood conservas and Merit Badge will be expertly crafting cocktails at the bar.

No reservations necessary, just drop by for restaurant-style seating. Hope to see you at the table!

It was so nice, we're doing it [at least] twice!

The Valentine's Day edition of Natty by Nature, Dana Frank’s ode to natural wine and old school hip hop, was such a blast that we're all teaming up again to bring you another night of fantastic wines by the glass, paired with tasty bites and fresh beats from the 80s and 90s.

The casual, wine bar-style evening includes a welcome glass of wine and food rolling out in waves throughout the night. There will be oysters, of course, and cured meats galore, plenty of tasty tapas-style bites and an enormous pan of seafood fideos.

Known as one of Portland’s top-notch wine pros, Dana has been nationally recognized for her wine lists at Grüner, Ava Gene’s, and Dame. She’s dedicated her career to the farmers and winemakers who work organically and/or biodynamically, those fine folks who make their wine with nothing but grapes.

Reservations highly recommended. This is a convivial evening, with guests mingling, wine flowing, and food served progressively, therefore we are doing away with formal seating in favor of a more sociable gathering with room to stand or sit as you please.

Tickets include food and one glass of wine to get you started. Additional wine for purchase all evening at the bar.

Can't commit? We'll be selling tickets at the door for $50/person (if not sold out) or you can just stop by for a glass of wine and good vibes!