Come for the Fresh Pasta, Stay for the Cultured Malort Butter and Playful Cocktails at Adelleda

"Chef Riley Shepard conducts a symphonic ode to Portland's seasons with his menu of delicate pastas, precise garnishes, and complex sauces. If it's at the farmers market, you'll find it on the menu. The rotating gnocchi and bucatini are a must. Recently, the Parisian gnocchi (airy dumplings made from pâte à choux) came coated in honeynut squash, brown butter, and sage before being topped with poached cranberries and hazelnuts. The toothsome straws of bucatini came dressed in onion soubise dotted with cauliflower and Brussels sprouts."

"Don't sleep on the salads. In late November, root vegetables reign - beets three ways, sunchokes, fingerlings - and Oregon-grown Italian bitter greens, like puntarelle, are dressed and adorned in ways that highlight the vegetables at their peak. Be adventurous. Shepard, who spent time cooking at Spiaggia in Chicago, blends Midwestern and Oregonian goodness with all things European, an approach that's exemplified by the cultured Malört butter to accompany bread and pickles, and giardiniera that brightens a rich risotto lobster mushroom etouffee."

"Despite the cavernous space - once a vacuum store - the restaurant feels warm and inviting. The coziness of a '70s home bar with the grandeur of a hotel lobby. The martini comes with a full snack plate of seasonal pickles and olives stuffed with Vtopian's cheeses. A must for martini and pickle lovers alike. The cave-aged Brie will turn non-vegan heads. Get it with the crisped baguette and seasonal mostarda."

Adelleda, located on Grand and Couch, centers on seasonal, market-driven cooking with a focus on delicate pastas, precise garnishes, and layered sauces. Chef Riley Shepard highlights farmers market produce through rotating preparations like Parisian gnocchi with honeynut squash, brown butter, sage, poached cranberries, and hazelnuts, and bucatini with onion soubise, cauliflower, and Brussels sprouts. Salads and vegetable dishes showcase late-season roots and Oregon-grown bitter greens. Culinary influences mix Midwestern, Oregonian, and European elements, including cultured Malört butter, pickles, and giardiniera. The space blends '70s bar coziness with hotel-lobby grandeur, and cocktails arrive with seasonal pickles and Vtopian cheeses; cave-aged Brie with baguette and mostarda is recommended.

Read at Eater Portland