Experience at Quaintrelle 2.0

September 8, 2021 by Leave a Comment

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 exterior of Quaintrelle 2.0 at the new location on SE Clinton The interior of Quaintrelle 2.0 at the new location on SE Clinton The interior of Quaintrelle 2.0 at the new location on SE Clinton The interior of Quaintrelle 2.0 at the new location on SE Clinton

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’
    Quaintrelle 2.0 cocktail of prohibition punch: pisco, chartreuse, velvet falernum, passionfruit, lime, tiki bitters, absinthe
  • Mystical Aperture, with aviation gin, ver, cucumber, orgeat, lime, melon rind cordial, st. george absinthe verte ‘Sophisticated, absinthe forward, herbaceous’
    Quaintrelle 2.0 cocktail of mystical aperture with aviation gin, ver, cucumber, orgeat, lime, melon rind cordial, st. george absinthe verte
  • 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’
    Quaintrelle 2.0 cocktail of Divinity in the Making with mezcal union el viejo, blanco tequila, strawberry & almond, honey golden vinegar, lime, black pepper
  • Wonder-Lust, with japanese whiskey, rye, px, dell e’tna, maple, vermouth, lemon, egg white, salted walnut ‘Lemon & sherry forward, silky, light’
    Quaintrelle 2.0 cocktail of wonder-lust with japanese whiskey, rye, px, dell e’tna, maple, vermouth, lemon, egg white, salted walnut

5 Course Chef’s Tasting Menu

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