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caferowan

@caferowan

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Progressive Pacific Northwest
by @chefspencerivankoe
Cafe : Wed-Sun, 9am-2pm
Dinner : Wed-Sat, 5pm-9pm ( Starting 11/6 )
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x Rebrand / Illustrations / Design Absolutely blown away by @plum_design_studio * give her a follow and show some love! taken in Portland, Oregon by @caferowan
7
19 days ago
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x Good Morning ☀️ First and foremost, we want to express our deepest appreciation and sincere gratitude to every single one of you who has supported us over the last 6.5 years. We are incredibly proud of what we have accomplished together. To our past employees, current employees, and newest team members: thank you for believing in this place and for giving your all to make it so incredibly special. Over the years, brunch has become our brand — and, more importantly, a place where people could always feel a sense of community. We love brunch, always have and always will. But we’ve always wanted to give this community and neighborhood something bigger. Over the last six months, we’ve learned a lot about ourselves and, more importantly, about our team. We’re feeling creative, proud, inspired, and ready to begin this next journey together. This November, we’re expanding beyond brunch. In addition to brunch five days a week, we’ll be serving dinner Wednesday through Saturday evenings from 5–9 PM. Our dinner menu will feature a seasonal à la carte offering, with plans to eventually introduce a tasting menu. Opening night for dinner will be on Friday November 6th. And lastly, let’s talk about the rebrand. Brunch isn’t going anywhere. But as we transition into an all-day restaurant, we feel like it’s time for a little change. We want our name and logo to better reflect who we are becoming and where we’re headed. Our new logo is inspired by the handwriting of Chef Spencer’s late grandmother. She was not only a WW2 veteran, a Red Cross volunteer, and a Braille transcriber for local schools — but most importantly, she was the person who inspired Spencer to become a chef twenty years ago. Everything we do tells a story, and it always will. This next chapter is about honoring where we came from while making room for where we’re going. Thank you, once again, to everyone who has supported us, believed in us, celebrated with us, and continued to show up over the years. We are so grateful to have you along for this journey and can’t wait to welcome you in for dinner soon. Design by the talented @plum_design_studio taken in Portland, Oregon by @caferowan
78
20 days ago
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x One Month Countdown In addition to our à la carte dinner menu, guests will be able to experience a five course tasting menu. We do kindly ask that the entire table participates for tasting. We will have a beautiful cocktail program, wines by the glass, full bottle list, as well as a super crispy beer made just for us by our good friends over at @cmnsl We are officially one month away until opening night and pretty close to being booked out for the first two weeks of service. Holidays are right around the corner, and we are looking forward to celebrating w/ everyone. Reservations can be made by clicking the link in our bio or head to @opentable. Dinner will be every Wednesday thru Saturday from 5 til 9 pm. Cant wait to make so many new memories w yall. taken in Portland, Oregon by @caferowan
7
12 days ago
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x Prawn Toast Prawns get cleaned and chopped. We fold in egg whites, cornstarch, and our pipian verde which is made up of toasted pepitas, jalapeños, serranos, tomatillos, garlic, sesame seeds, spinach, cilantro. Mousse gets piped on shokupan and fried til crispy. Served with sea urchin hollandaise espuma taken in Portland, Oregon by @caferowan
5
a day ago
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x Beef Tartare Coulotte and wagyu round gets diced and mixed with warm bone marrow, beef tallow red curry mayo, and pickled shallots. Crispy alliums, herbs, squeeze of lime. Bread by the best in the game @joshfairbanksbread taken in Portland, Oregon by @caferowan
4
3 days ago
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x Dungeness Crab Beignets w/ light, airy, smoked savory beignets, dungeness crab, roasted poblano tartar sauce, lots of herbs, cucumber, dusted heavily in fermented hatch chile + lime powder. RESERVATIONS ARE LIVE FOR NOVEMBER. Wednesday - Saturday 5 pm til 9 pm * via @opentable * walk ins are welcome taken in Portland, Oregon by @caferowan
31
7 days ago
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x Grilled Tiger Prawns w/ @thaancharcoal grilled prawns, mole manchamantel, black garlic puree, fried plantain, fried garlic, lime zest 📷 @pdxploration taken in Portland, Oregon by @caferowan
4
10 days ago
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x Wagyu Short Ribs @thaancharcoal We sous vide our beef short ribs for 48 hours, brush them in beef tallow and kiss them over charcoal for a gentle smoke. Served alongside creamy koshihikari rice congee, rich Japanese curry, fried alliums, and grilled shiso oil taken in Portland, Oregon by @caferowan
4
15 days ago
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x This Friday We will be sharing some very exciting news. * some very exciting introductions as well Be sure to sign up for our newsletter ( click the link in our bio ) taken in Portland, Oregon by @caferowan
2
22 days ago
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x Peaches N’ Cream Last of the season peaches from our good friends @bairdfamilyorchards. Peaches are compressed in a syrup that tastes like straight up cobbler, then sous vide til tender. Thick cut brioche gets caramelized on the flat top, then draped in our peachy cobbler maple syrup and miso caramel. For good measure we add a dollop of salted chantilly and all those warm delicious peaches. Lots of powder sugar and cinnamon sugar walnuts. ( Saturday + Sunday ) * last run for peaches, next week we apple! taken in Portland, Oregon by @caferowan
9
a month ago
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x Cafe Hours WEDNESDAY - SUNDAY ( 9 am til 2 pm ) * reservations on @opentable taken in Portland, Oregon by @caferowan
0
a month ago
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x Lobster Wednesdays Every Wednesday come enjoy our maine lobster roll and mimosa for $20. Our little mid week treat is hard to beat. Chilled maine lobster, roasted garlic aioli, melted lemon butter, secret spices, on a toasted brioche roll. ( available during cafe hours ) taken in Portland, Oregon by @caferowan
2
a month ago
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