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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Fratelli for Portland Dining Month

June 10, 2013 by 6 Comments

A friend had recommended this Italian restaurant Fratelli just earlier this week, which I realized I had always passed by and been intrigued but then forgotten about! So when I looked at the list of Portland Dining Month restaurants and saw it on the list as well, I was happy to finally visit. Fratelli is right next to the more boisterous Oba, but I wanted to enjoy a more peaceful atmosphere and although tempted by the outside tables with sangria as I walked by, I stayed firm- and was well rewarded.

This intimate Pearl District restaurant has been serving regionally inspired Italian cuisine since 1998 and  features a simple and regional approach to Italian home cooking, with dishes that use seasonal and local ingredients from area farmers. I sat inside to enjoy the rustic atmosphere, but there were also some tables on the sidewalk which were a bit more lively as they were enjoying their happy hour.
Fratelli restaurant, simple Italian, Pearl district, rustic Italian

It was a warm 80 degree day, so I needed some refreshment first. They were great at refilling my pint sized water glass that I kept draining so I was never thirsty, and I also really was refreshed by their version of a Lemon Drop that uses Limoncello.
Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Lemon Drop that uses Limoncello Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Lemon Drop that uses Limoncello

The 3 courses they are offering for $29 for Portland Dining Month include

    • First Course
      Board of chicken liver mousse and seasonal pickled vegetables
      Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Board of chicken liver mousse and seasonal pickled vegetables Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Board of chicken liver mousse and seasonal pickled vegetables
      I know not everyone is a fan of terrines and pates, but I love this stuff, and ever since I have been enjoying it in Portland I have thought Portland is fortunate in that it offers the best charcuterie in the world
    • Second Course
      Smoked Mt. Shadow pork loin – French green lentils, preserved lemon
      Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Portland, smoky rich Smoked Mt. Shadow pork loin with French green lentils, preserved lemon
      Fratelli restaurant, simple Italian, Pearl district, rustic Italian,Portland, smoky rich Smoked Mt. Shadow pork loin with French green lentils, preserved lemon
      I cannot emphasize how good this dish was, where there was a perfect balance between the taste of the perfectly cooked pork, the smoky flavor, and subtle seasonings and flavors and textures that were contributed with those lentils that were earthy but as comforting as a carb like rice or pasta.
  • Third Course
    Ginger shortbread cake – strawberry mousse, wild plum coulis
    Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Ginger shortbread cake – strawberry mousse, wild plum coulis
    After that large second course, this was the perfect light bite to finish off the meal

Make your Portland Dining Month reservations via OpenTable so that Downtown Portland will also make a donation to the Oregon Food Bank!

Check out my other Portland Dining Month escapades: I ate at Quartet, Accanto, Urban Fondue, Fratelli, H50 out of my initial list!

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