Best Farm To Table Restaurants in Yacolt

I e eaten here before and have not been disappointed. The service is top notch, waitstaff engaging and understands the food and nuances. The Tokyo turnips are definitely worth trying even if you’re not a turnip lover, beet salad never disappoints. The fois gras presented two ways delish and squash gnocchi and pierogis are also very good. Kens bread and butter the best. There isn’t one thing that was below par. This is a neighborhood unassuming gem. Ambiance, lighting makes for a quiet intimate dining experience.

Excellent, nutritious food in a welcoming environment. This is our new favorite place and will be back!

First, we love the ambiance. Family female group - 3 generations. Food: perhaps a bit more savory, balance wise. All great, just a bit too many sweet versus savory, since this was lunch at 1pm. We had a 6 yr old in group, would be nice to include her hot chocolate, like our tea, in charge.

This was an amazing way to start off our trip to Portland. If given the opportunity, snag a res and enjoy whatever menu the chef and co creates for the week! We opted to sit at the chef counter, which was a great way to see the dishes finished and chat with the chef. Every dish we feasted on was artfully prepared and exquisite in taste. Though the standouts were the huitlacoche/brussels/black garlic dish, pork collar/cabbage/hominy, and the chilaquiles. The huitlacoche provided a Ratatouille moment where I was reminded of my childhood. The flavors and textures were intricate, but the bean mousse was phenomenal. It packed so much flavor, despite how airy it was. I also never realized that charred Brussels sprouts could pair so well with a Mexican inspired dish. The pork collar/cabbage dish was almost a deconstructed pozole. The amount of texture the dish lacked was insane and despite its heat, I couldn’t stop eating the sauce! The housemade chips were the perfect vessel for that dish. I don’t usually enjoy chilaquiles, but this dish blew that previous notion up. The flavors, the spice, and how well they paired together is something I’ll never forget. The desserts were both perfect, with the fromage blanc being extremely light and airy. The before from the wait staff to the kitchen/chef made this experience one for the books and I’m thankful to have had the opportunity to try this place. Love that they work with local sources for ingredients. Like I said, if able to, this place is a must try!

Inventive, seasonal food in a thoughtfully designed space. My husband and I really enjoyed our meal and our wines. The carrots and celery root scallops were the highlights! This is definitely the kind of restaurant you want to visit every season to see what new delights they've dreamed up. Highly recommend!