I was surprised to hear that Quaintrelle was moving so SE Clinton, but I also celebrated the news – it now makes it much easier for me to visit at this new location. The location is smaller for indoor seating then the previous two story spot on Mississippi, but has more outdoor seating and the elegant atmosphere seems more focused now. And the food, as it has been for the past few years under Chef Ryley Eckersley joining one of the top mixologists in Portland IMHO Camille Cavan with cocktails and wine manager Chris Cooper, continues creating a dreamy combination of unique Pacific Northwest showcase of season and ingredients in flavor while also being visual feasts for the eyes. Welcome to the updated experience of Quaintrelle 2.0.
The menu offers a dozen or so plates that hint at the flavors with a few ingredients with their simple descriptions, and you will then have to wait for the delightful surprise when it arrives at your table. Or go for full surprise with the 3 levels of chefs tasting menu of 5, 7, or 9 courses. With all the fresh farm ingredients on hand, Quaintrelle can also accommodate vegetarians and vegans. The dinner I am going to share with you is from the 5 course Chef’s Tasting menu.
Cocktails
Whenever I visit Quaintrelle I want to drink all the cocktails. All of them. Sometimes I have visited Quaintrelle and only had the beverages after another meal… and sometimes that is more memorable then the meal I had beforehand. When people ask about grabbing a drink, Quaintrelle is always one of the first places I think of. Cam not only creates beautiful presentations as if you were in a fairytale, but I love how she does her descriptions on that describe the experience not just the ingredients in each cocktail. Here are a few examples from the opening menu
- Prohibition Punch, with pisco, chartreuse, velvet falernum, passionfruit, lime, tiki bitters, absinthe ‘Tropical, pisco sour-esque, bright’
- Mystical Aperture, with aviation gin, ver, cucumber, orgeat, lime, melon rind cordial, st. george absinthe verte ‘Sophisticated, absinthe forward, herbaceous’
- Divinity in the Making cocktail, created with mezcal union el viejo, blanco tequila, strawberry & almond, honey golden vinegar, lime, black pepper, described as ‘Rich, slightly tart, sultry’
- Wonder-Lust, with japanese whiskey, rye, px, dell e’tna, maple, vermouth, lemon, egg white, salted walnut ‘Lemon & sherry forward, silky, light’
5 Course Chef’s Tasting Menu
I dined with my friend Waz, where each of us got the 5 course Chef’s Tasting. Waz had an all vegan tasting, while I told them I had no dining restrictions. I asked specifically if they could include one particular dish I wanted (there were two I really wanted, but figured it was only acceptable to special request one substitution) – the mousse de foie de poulet, which they graciously allowed me to have. You will have to visit Waz at her blog and instagram for the details on her vegan dishes.
Course 1
For starters, I was presented with oysters with watermelon, jalapeno, nuoc cham , finger lime, as well as a small serving of their homemade focaccia with cultured butter, smoked salt, fennel pollen, and fermented garlic honey. Don’t miss out on their focaccia, it really is special. For vegans, they can season olive oil so you can enjoy it too! 
Course 2
For the second course, I had a tasting of the Scallop, cabbage, cashew, makrut, congee, which has a lot of intense flavor, and the scallop was perfect. I theorize that for the vegan dish it was the very very vaguely described ‘Tomato theory; fruit, leaf, water, lime kosho’ which looked amazing. I sorta wanted her dish more then mine.
Course 3
Next up for me was my favorite dish of the night, and also one that I had mentioned requesting if it could be part of the Chef’s Tasting Menu- the Mousse de foie de poulet, apricot, celery, peanut brittle, pain frit. I loved the idea of the combination, and it was plated like art. I think the vegan dish was a variation of the Peach, feta, melon, jimmy nardello, ginger, all the basils, all the flowers dish, but veganized.
Course 4
It was around this time that we both already felt pretty satisfied, but realized we still had two more courses coming! It’s not that these dishes are too big – but they are already so full of flavor that it feels fulfilling and filling. But here comes the fourth course, the main course for us – for me, it was the smoked duck, “8 spice,” chard, radish, xo, while she got a version of the congee. My dish again had really intense flavors – glad I had been very carefully trying to save my focaccia slice all this time to help with the sauce.
Course 5
I had been watching this presentation go out to many tables and was trying to find the inner fortitude that if this wasn’t the dessert with the 5 courses, would I be able to order a second dessert… thankfully, no need, because tis was my fifth course! It comes covered so you can enjoy the aromas as it is opened before you. This is the “straw-buried strawberries” that has tampered with strawberries, hay smoked cream – basically a take on strawberry shortcake. I was so enamored I don’t remember what the vegan dessert was exactly except it was also boasting of summer fruit.
Atmosphere
Here is a look at the new space interior which is more intimate within the building. The back patio is a secluded oasis, very different from the more bustling previous space street-side of the old location. The outdoor will be open all season with heaters and cover being added soon. Note that only vaccinated employees and guests are allowed inside and proof of vaccination and ID are checked before entry. 
The open kitchen allows indoor diners to see all the action from only a few yards away. 
Also, don’t miss taking a quick visit to the restroom to admire the wallpaper!
I can’t wait to go back – there are other dishes I wanted to try such as the “steak ‘n’ chz” beef tartar with smoked cheddar, the corn chawanmushi, “forms of carrot” dish, the “tomato theory” dish, and drink more cocktails. Thanks Waz for being my dining friend – check out her Instastory highlights and a reel for her perspective of the experience.
Have you been to Quaintrelle at the original location before? What do you think of the new location? And how would you rate that bathroom wallpaper… best in Portland?
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