Hands down, the best restaurant I've eaten at in Portland.
Judy Margolin
5 star rating from beginning to end. Our favorites were the smoked eel pie, giant Pacific octopus, loligo squid and eggplant, and giant surf mussel. The giant surf mussel would make an excellent Italian bolognese over pasta. We will be back.
Regan Choffin
Truly the best meal of my life. Please. Go. Why are you even still reading this?? Get that rezzy, boi. Now that you're back, I know their menu changes constantly, but if they have the barnacles or the dogfish shark, you're going to lose your mind.
Justin Luck
Wow. This place is all kinds of wonderful. You actually have to walk through another restaurant, then through a back hallway and then into this tiny space. You feel so special just to get inside. There are 23 courses, each course is a bite and each bite is a culinary delight. Seriously special.
Emily Greene
Erizo is a new sustainable seafood restaurant run by Jacob Harth and partners Nick Van Eck (St. Jack) and Nate Tilden (Olympia Provisions). Amidst so many conversations about sustainability, Harth and his team have proven they’re committed by foraging most of their ingredients themselves, using invasive aquatic species and incorporating bycatch.The menu is varied and can include 10 different kinds of seaweed, bay clams, purple sea urchin, rock crabs, limpets, sea snails, and gooseneck barnacles all foraged weekly by Harth and Van Eck along the Oregon Coast. With so much effort with the sourcing, the dishes remain minimal and allow the ingredients to shine through. The 20-course dinner is one of the most unique dining experiences in Portland
Urbane Streets
Wanted to go once I saw the place as a pass by trip...but sadly they were closed (limited hours?).
Jaime Vasquez
The chefs forage for 1/3rd of the seafood and serve sustainable, unique, and adventurous yet bold cuisine with a great POV.
William Purtzer
A truly wonderful dining experience - exceptional food and wine in an intimate, warm environment. Delicate and creative seafood dishes prepared with remarkable thoughtfulness and care. A highly recommended experience.
Mike Lane
What an interesting selection of food that we never tried before, including urchin, barnacles and aged albacore and flounder. It was a great curation of sustainably sourced seafood with detailed descriptions of how each of the items were obtained. Great experience!
Jason Kuppig
I've got a mom, mother in law, and sister that are all chefs plus my wife worked on Bobby Flay shows for 3 years, so my expectations for high end food and tasting menus is pretty damn highThis is the best food I've had in Portland since moving here a year ago. 13 out of 15 items absolutely wow'd me an the other 2 were great but meant to be understated palate cleansers. Very well done chefs
Better options available for the price point, still good food and experience though
Rob Cornelius
Got to try the first scallops ever sourced from the west coast, geoduck responsibly harvested by native Americans, and some of the most striking and inventive flavor combinations in the 35 countries I’ve traveled. Everything was either foraged or responsibly gathered with respect to availability, and every part of everything gathered from seaweed to shell, to shellfish is used. I can’t wait to go back! We had 22 courses split among about 7 flights. The menu changes with what the coast is providing that week! Hands down the best seafood in Portland; I’m convinced it’s the best on the west coast right now. I see big things ahead for these chefs. We won’t go back to Roe, Erizo is the new king.
Debbie Leung
Words cannot describe how perfect this meal was. Everything was executed beautifully and all the dishes complimented each other. Their set menu is $125 and as soon as we were seated in this ~14-seating restaurant, we were greeted with a broth that woke up our tastebuds. Staff was very attentive and knowledgeable about the sources of the food. Sizes were petite but it was the right amount of courses that leaves you satisfied from fish to mollusks to echinoderms to algae. Make sure to enter through Bar Casa Vale and follow directions to find the entrance with the giant fish hook and blue curtains at the door.
Hands down, the best restaurant I've eaten at in Portland.
5 star rating from beginning to end. Our favorites were the smoked eel pie, giant Pacific octopus, loligo squid and eggplant, and giant surf mussel. The giant surf mussel would make an excellent Italian bolognese over pasta. We will be back.
Truly the best meal of my life. Please. Go. Why are you even still reading this?? Get that rezzy, boi. Now that you're back, I know their menu changes constantly, but if they have the barnacles or the dogfish shark, you're going to lose your mind.
Wow. This place is all kinds of wonderful. You actually have to walk through another restaurant, then through a back hallway and then into this tiny space. You feel so special just to get inside. There are 23 courses, each course is a bite and each bite is a culinary delight. Seriously special.
Erizo is a new sustainable seafood restaurant run by Jacob Harth and partners Nick Van Eck (St. Jack) and Nate Tilden (Olympia Provisions). Amidst so many conversations about sustainability, Harth and his team have proven they’re committed by foraging most of their ingredients themselves, using invasive aquatic species and incorporating bycatch.The menu is varied and can include 10 different kinds of seaweed, bay clams, purple sea urchin, rock crabs, limpets, sea snails, and gooseneck barnacles all foraged weekly by Harth and Van Eck along the Oregon Coast. With so much effort with the sourcing, the dishes remain minimal and allow the ingredients to shine through. The 20-course dinner is one of the most unique dining experiences in Portland
Wanted to go once I saw the place as a pass by trip...but sadly they were closed (limited hours?).
The chefs forage for 1/3rd of the seafood and serve sustainable, unique, and adventurous yet bold cuisine with a great POV.
A truly wonderful dining experience - exceptional food and wine in an intimate, warm environment. Delicate and creative seafood dishes prepared with remarkable thoughtfulness and care. A highly recommended experience.
What an interesting selection of food that we never tried before, including urchin, barnacles and aged albacore and flounder. It was a great curation of sustainably sourced seafood with detailed descriptions of how each of the items were obtained. Great experience!
I've got a mom, mother in law, and sister that are all chefs plus my wife worked on Bobby Flay shows for 3 years, so my expectations for high end food and tasting menus is pretty damn highThis is the best food I've had in Portland since moving here a year ago. 13 out of 15 items absolutely wow'd me an the other 2 were great but meant to be understated palate cleansers. Very well done chefs
Restaurantji Recommends
Better options available for the price point, still good food and experience though
Got to try the first scallops ever sourced from the west coast, geoduck responsibly harvested by native Americans, and some of the most striking and inventive flavor combinations in the 35 countries I’ve traveled. Everything was either foraged or responsibly gathered with respect to availability, and every part of everything gathered from seaweed to shell, to shellfish is used. I can’t wait to go back! We had 22 courses split among about 7 flights. The menu changes with what the coast is providing that week! Hands down the best seafood in Portland; I’m convinced it’s the best on the west coast right now. I see big things ahead for these chefs. We won’t go back to Roe, Erizo is the new king.
Words cannot describe how perfect this meal was. Everything was executed beautifully and all the dishes complimented each other. Their set menu is $125 and as soon as we were seated in this ~14-seating restaurant, we were greeted with a broth that woke up our tastebuds. Staff was very attentive and knowledgeable about the sources of the food. Sizes were petite but it was the right amount of courses that leaves you satisfied from fish to mollusks to echinoderms to algae. Make sure to enter through Bar Casa Vale and follow directions to find the entrance with the giant fish hook and blue curtains at the door.
Loading...