Valentine's *sexy* din din...naughty & nice! February 13, 14 & 21 by courtney sproule


This Valentine’s Day brings our sixth annual sexy Valentine’s din din, and this year we don’t want to choose—we’re feeling both naughty & nice.  We always dress with a wink on Valentine’s Day, but this year we’ll be professionally styled by artist Fredrick H. Zal.  Fredrick, an architect, sculptor, and performance artist who shares our love for gathering at the table, is working with hair & makeup artists to make service especially coquettish.
The menu will be along these lines—it’s your guess as to which courses are naughty and which are nice.  We'll announce the wine selections shortly:
octopus, saffron & leek terrine

pain d’épices with rosemary ham, fresh goat cheese & clover shoot

guanciale, oyster cream & baby sorrel 

chestnut madeira soup with crab fennel salad

spaccatelli with mussels, uni sabayon & fried bone marrow

rose petal sorbet

rack of venison with sauce Chartreuse, late Treviso custard & persillade potatoes

white balsamic dressed heirloom greens

chocolate fondant cake with raspberry licorice caramel curl

The sexy Valentine’s din dins are $100 plus gratuity per guest, inclusive of all eight courses and wine pairings.
Make your rezzo with us at 971.544.1350 or


by courtney sproule


For those who prefer everyday romance, we’ll be hosting an abated take on our naughty & nice din din the Saturday following Valentine’s.  Though we’ll be beyond the pomp & circumstance of the holiday, it’s too hard to pass up Fredrick H. Zal’s styling, so we’ll still be serving you dressed as though from an avant Paris salon.  The five course menu will look like (wine selections to come):

hors d’oeuvre & apéritif

chestnut madeira soup with fennel salad

lamb loin with sauce Chartreuse, late Treviso custard & persillade potatoes

white balsamic dressed heirloom greens

chocolate fondant cake with raspberry licorice caramel curl

This din din is $55 plus gratuity per guest, inclusive of all five courses and wines.
Make your rezzo with us at 971.544.1350 or

New Year's Eve, New Year's Day, the Hangover Soiree by courtney sproule


This year we’re hosting a New Year’s Eve din din, brunch New Year’s Day, and on January 3rd, The Late Now returns for the Hangover Soirée show.

New Year's Eve: in with the old!

The New Year is best welcomed on the sound foundation of tradition.  This year, were going for straight forward opulence.  Sommelier Michael Garofola of Toulsey Wines has selected epic wines, artists Samantha Estrella and Ali Gradischer will be dressing our space in silver & cyan, and DJ M will be spinning 60s French pop and big band. 

The evening starts at 8:30pm and will go through midnight.  All courses and wines are $125 plus gratuity per guest.  Make your rezzo with us at 971.544.1350 or 

The menu, with wine pairings, will be along these lines:

Kumamoto oyster with bergamot mignonette
Oly oyster & lemon balm granita 
Domaine de la Pepière Muscadet 2013  

petrale sole with tarragon creamed leeks, beurre Jurançon, and chard 
Gilbert Picq Chablis 2012  

lemon verbena crémant sorbet   

chicken breast à blanc with foie gras cream, chestnut bay purée, and candied carrot 
Bechtold Pinot Gis Silerberg 2011  

beef tenderloin with winter savory demi glace and black trumpet mushroom custard
Château Belregard Figeac St Emillon Grand Cru 2010  

white balsamic dressed heirloom greens  

Langres & Champagne quince purée 
RH Coutier Brut NV  

Cointreau chocolate gemini
La Tour Vieille Banyuls Reserve

New Year's Day : brunch!

Join us New Year’s Day for brunch.  We ask that you call us at 971.544.1350 to make a rezzo—we’ll be serving from 11am to 2pm.  The prix fixe menu is $38 plus gratuity. The menu does accommodate vegetarians. 

pain d’épices with rosemary ham, fresh goat cheese & honey (can be served sans ham)

Kumamoto oysters with bergamot mignonette
petrale sole with lentils du Puy in Dijon vinaigrette with endive

french omelette with black trumpet mushroom conserva
pork tenderloin with tarragon creamed leeks on brioche & poached egg

white balsamic dressed greens with Langres cheese =

market fruits with crémant thyme syrup
Cointreau chocolate gemini

wine pairings with each course, inclusive of coffee or tea $30
crémant  $9
mimosa, orange or grapefruit  $9
white or red wine du jour  $9  various wine bottle selections are also available
orange or grapefruit juice  $3
Sterling coffee  $3
T Project teas  $3 

Hangover Soirée, January 3rd

Avant variety talk show The Late Now is returning to din din for their annual Hangover Soirée. With The Late Now, it's always a blast!
Buy your tickets with The Late Now here. Doors are at 6:30pm, show at 
7:30pm. Come early to settle in and have some hair of the dog and snacks.

Merry, Merry! by courtney sproule

 Merry, merry!
din din gift certificates are available for holiday gifts.  We can issue them in any amount.  din dins are typically either $45 plus gratuity per guest for our party style evenings or $85 plus gratuity for our blow out tasting menu meals.
Give us a ring at 971.544.1350 if you'd like us to send one on your behalf!

 the New Year

What better way to greet the New Year than with tradition?  Our New Years Eve din din this year is straight forward: opulent French dishes, epic French wines.

DJ M will be spinning 60s French pop and Big Band, and our space will be dressed in white by artist Sam Estrella.

This is a draft of the menu.  Wine pairings will be by Toulsey's Michael Garofola-- we'll send those shortly, but think big: Champagne, Burgundy, and Bordeaux.

The evening will begin with hors d'oeuvre and aperitifs at 8:30pm and conclude just after midnight.  The eight course menu and wine pairings is $125 plus gratuity per guest.
Make your rezzo with us at 971.544.1350 or

Kumamoto oyster with bergamot mignonette
Oly oyster & lemon balm granita

petrale sole with tarragon creamed leeks, beurre Jurançon, and chard

lemon verbena crémant sorbet

chicken breast à blanc with foie gras cream, chestnut bay purée, and candied carrot

beef tenderloin with winter savory demi glace and black trumpet mushroom custard

white balsamic dressed heirloom greens

Langres & Champagne quince purée

Cointreau chocolate gemini

din mini! by courtney sproule


We had a blast hosting our annual din mini.  This year, the menu, as always, started small…but got increasing so…all the way to its minute conclusion.  Katie Zimmer produced this "short" for the evening.  Keia Booker dressed up our space, and this is the menu we enjoyed:

oly oysters with persimmon mignonette
lamb tartare & quail yolk
speck hazelnut crepinette

mini prosecco

artichoke consommé & foie pas gras mousse
le petit chambord moelleux

rockfish crudo with micro sorrel granita
petit muscadet, luneau papin clos des allées

three soups: baby carrot with tomatillo concassé, baby beet with sumac cream, sunchoke baby leek with pecan pesto
le p’tit blanc, chenin blanc sec

manilla clam with parsley root & calabrian pepper
petit arvine

mackerel escabeche with puntarella & satsuma
demi tavel

lemon verbena cassis sorbet

chicken oyster with pastis aioli, soft-boiled quail egg & micro radish green
demi rossese

suckling pig with Lillet crème fraîche sauce & angelhair squash
noussan tourrete

lamb loin with gratinéed endive heart & Little Boy Blue
petit brin

white balsamic dressed microgreens

crottin with lady apple & quince pâté de fruits        
petit manseng

hazelnut kirsch daquoise with cassis cream & pomegranate seed
porto pocas

alma mini truffle

be our guest! October din dins by courtney sproule

So many of you have hosted your occasions at din din over the summer, and it’s been an honor to help you celebrate with your friends, family, and colleagues.Now we finally have a few weekends where we can be the host! Join us for October din dins on

Saturday, October 4th
Saturday, October 11th

arrive at 7:30pm for apéritif & hors d’oeuvre, followed by dinner
$45 plus gratuity per guest, inclusive of all food & wine

These dinners celebrate the comfort and congeniality of fall, with a menu along these lines:

onion Kirsch soup cordial with duck pancetta
pain d’épices with chicken liver squash mousse
Château de Vaux Moselle “Les Gryphées” 2013

carrot fig salad with walnut aioli, parsnip chip & mizuna
Domaine des Sablonnettes Anjou “Les Copines Aussi”

poached halibut, leeks with pancetta and crème fraîche & potato rosti
Château de Saint-Leger Brouilly 2012

white balsamic vinaigrette-dressed heirloom greens

chocolate pastis tart with candied orange peel
Sterling coffee

Make your rezzo with Courtney at 971.544.1350 or

It’s time for din mini!

Every year, we can’t help but host din mini, a dinner that celebrates the little things with miniature dish after miniature dish.  

This year, the menu will, as always, start small…but get increasing so…all the way to its minute conclusion.

Artist Keia Booker is going to make you too feel like you’re shrinking—we’ll send pics of her dining room installation as well as a draft of the tiny menu soon!

Make your rezzo now for

Friday, November 7th
Saturday, November 8th

As we’ll have 18 miniature dishes to enjoy, din mini starts a little early at 6pm.
All food and wine & spirits is $85 plus gratuity.   

Make your rezzo with Courtney at 971.544.1350 or

turn, turn, turn : dinner with Ore Winery at SE Wine Collective Tuesday, September 9th by courtney sproule

We're joining our friend Mike Wenrick of Ore Winery for a dinner at Tom & Kate Monroe's SE Wine Collective.  
Mike's only on his second harvest, but he's fearless at attacking new projects, and his Pinot Noirs are some of the most delicate and graceful I've tasted!  

Mike and I used to cook together at the Chef Studio, the cooking school of the late Robert Reynolds.  So Mike will be pouring his Pinots with our menu, as well as stepping into the kitchen with us to cook to remember our beloved times at Robert’s mythic robin’s egg blue Lacanche stove. 

The dinner will be en plain air on the sidewalk of the SE Wine Collective, at 35th Place & Division, at the front of their winery, where you can see local wines being made at this urban winemaking collective.  

This is my favorite time of year to cook—seeing both summer and fall produce at the market leads to the most inspired combinations.  This is a draft of the menu—it begins with some summer sprite and ends in autumn repose:

hors d'oeuvre:
oysters with sorrel mignonette
sopressata & basil studded peaches
fried fennel & pastis aioli

tomato water & clams with verbena zucchini ribbon (served tableside)
Uncle David's Dakota Dessert squash soup with green & candied tomato jam
lamb loin with Jimmy Nardello hyssop sauce & brussel sprout pecan gratin
white balsamic dressed greens with market mushroom turnip conserva & Alpine cheese
chocolate chestnut cake with poached plum & prune ice cream

Tuesday, September 9th  
turn, turn, turn : dinnner with Ore Winery at SE Wine Collective

2425 SE 35th Place

6:30pm, by reservation
$75 plus gratuity for all wine & food

Make your rezzo with the SE Wine Collective here.

Forgive Me Father : June cocktail din dins with Merit Badge by courtney sproule

This June we’re holding a spirited celebration of our fathers with craft cocktail caterers Merit Badge!

On Fathers' Day we’ll be serving brunch with cocktails designed for dad, projecting Stallone, crankin Cat Stevens, and playing artsy mini golf.

Make your rezzo with Courtney at 971.544.1350 or

Sunday, June 15th
Fathers’ Day brunch
we are taking reservations any time
between 10am and 3pm for an à la carte menu


We also will be hosting a fatherly cocktail din din the prior evening:

Saturday, June 14th
Forgive Me Father din din : cocktail dinner party
7:30pm, by reservation
$45 plus gratuity for a cocktail reception &
family style dinner with table wines & beer

We’ll mingle over tastes of three cocktails by Merit Badge and then sit to a lighthearted dinner of passed family-style plates and wines & beer for the table. Menu coming soon-- in the meantime make your rezzo  wth Courtney at 971.544.1350 or

MAY DAY m'aidez! by courtney sproule

dinners saturday MAY 10 & friday MAY 23
MOTHERS' DAY brunch sunday MAY 11


For this month's MAY DAY din dins, we'll be stringing flowers from our ceiling and May pole ribbons from our columns.  

We also wanted to do something special for moms, as May is the month of Mothers' Day. The mothers in my family are always given baskets of flowers on Mothers' Day, and I happen to know two ladies who make the most stunning baskets and arrangements I've seen.

Florist Hilary Horvath will be arranging flowers in the hand-women baskets of Modern Artifact's Keia Booker.  Hilary is also offering these May Day-inspired flower crowns.

We can have these waiting at the table for your mom on Mothers' Day brunch or at the MAY DAY din dins-- just make the purchase with your rezzo: 

flower baskets, $40 plus flowers (baskets pictured on bottom) 
vase shape basket, with arranged flowers 
cup shape basket, with potted flowers

flower crowns, $25 (pictured on top)

dinners on Saturday, May 10 & Friday, May 23 at 7:30pm 
$85 plus grautity for six courses & pairings 

à la carte brunch menu on Mothers’ Day, Sunday May 11th
we're taking brunch reservations from 10am to 3pm

Make your rezzo with Courtney at or 971.544.1350

The dinner menu will be something like:

carrot chip with wild onion mousse & shoots
pain d’épices with rosemary ham, honey & fresh sheep’s milk cheese
pastis royal   

chilled sunchoke soupe & savory salmon tartare
Corsican white   

hazelnut oil-dressed sorrel with beets, pink peppercorn & nasturtium leaf
Corsican rosé

rib roast with green garlic purée and beurre Jurançon
Corsican rouge

Alpine cheese & macerated strawberry

chocolate Chartreuse tart
yellow Chartreuse

Jeu de Vie! by courtney sproule

friday MARCH 14
saturday MARCH 15
friday MARCH 21
saturday MARCH 22

For the next month, we offer you evenings with that certain jeu de vivre.  Artists Joey Edwards and Alisha Sullivan are dressing our tables and walls in les jeux—games—of life.  They are games without rules or mandate—play as you wish or don’t play at all. 
Our menu’s joie de vivre stems from the emergence of spring.  The familiar foods of winter will be leavened with the curious green and purple shoots and tendrils just now peaking their way through the soil.  As the month progresses, we’ll have more and more of these spring things to play with:

liver mousse on pain d’épices with corn shoot & pastis candied kumquat

smoked mussels in green garlic velouté with strawberry nettle pesto

fern en meurette: fiddlehead, yellowfeet mushroom, lardon & spring onion with poached egg

peas & roe risotto

leg of lamb with sorrel salsa verde and turnip ricotta gratin

white balsamic dressed cresses with brandied cherry

rhubarb lily consommé with sheep’s cheese ice cream and hazelnut baby lemon balm tuile

The seven course menu is $85 plus gratuity, inclusive of wine pairings.
We are hosting the jeu de vivre din din :
Friday & Saturday March 14th & 15th
Friday & Saturday March 21st & 22nd
Each evening begins at 7:30pm. 
Contact us to make your rezzo at 971.544.1350 or