Still feeling coy and enamored, we’ll be serving our fifth annual sexy nine course dinner this weekend and next, February 21st & 22nd, 28th & March 1st.
Here is the menu, with chocolate liaison, local foie gras torchon, and Alpine wines. all nine courses and wine pairings are $85 plus gratuity. Contact us at 971.544.1350 or email@example.com to make your rezzo.
Jacobsen salt is coming Friday & Saturday March 7 & 8 and we’re going to play all around with their Netarts Bay salts. We’ll have a menu of eight courses, including a tasting of three crudos, each served with two different Jacobsen salts.
Between the entrée and the main course, we’ll do a sea water & oyster tasting– we’ll sip the water of Netarts Bay, taste salt from the same water, shoot Hama Hama Oyster Co.’s blue pools from up the coast, and learn what truth in place tastes like.
The menu will be something like:
local foie gras torchon & Jacobsen flake salt on pain d’épices with candied kumquatbaby radishes with butter, Jacobsen flake salt, briocheroast cauliflower with smoked chile salt & crisp steelhead skin on yeasted cracker
old salt cynar, rittenhouse rye, pastis, lemon salt
three crudos, each served two ways : with salt and with salt to add at the table
steelhead with bergamot oil & lemon salt
sunchoke with walnut oil & smoked chile salt
lamb with quail egg & Pinot Noir saltsole wrapped with mushroom walnut duxelle on chard with beurre Dolin blanc & Pinot Gris salta tasting with Jacobsen flake salt, Hama Hama blue pool oysters & Netarts Bay salt watercoconut jasmine & sunflower tea sorbet with lemon salt
lemon salt roasted chicken legs, beet cassis agrodolce & butter poached potatoes with Jacobsen flake salt
white balsamic-dressed greens & Jacobsen flake salt
fresh goat cheese & lemon salt with Myrto figs
cardamom orange blossom île flottant & Stumptown salt
sherries & wines for the table
$85 plus gratuity for eight courses and wine & spirits
Contact us to make your rezzo at 971.544.1350 or firstname.lastname@example.org
This is our first Valentine’s in our new space, but the fifth annual sexy Valentine’s din din! As is the tradition, we and the room will be adorned in silk, lace, and pearls; the plates in mussels, foie gras, and liquor-laden sauces!
We’ll be hosting the sexy din din Friday & Saturday Valentine’s weekend, February 14th and 15th, at 7:30pm. Nine courses with wine & spirits pairings are $100 plus gratuity. We’ll make a night of it, with just the right tunes and an amorous surprise or two.
Thursday the 13th at 7:30pm we’re hosting an easygoing evening for those with love to give, but a few less stars in the eyes. Singles, come solo or bring your wing ladies/boys; couples and friends come to mingle. We’ll hobnob for a bit over hors d’ouevre and then sit to a three course meal with Alsatian table wines (or beer if you prefer) for $55 plus gratuity.
This year, sexy to us is the Alsace. A pass at Friday & Saturday’s full nine course menu :
snapper crudo with endive velouté & quail egg
torchon of local foie gras on pain d’épices with candied kumquat & bull’s blood greens
mussel pork sausage-stuffed savoy cabbage with fennel orange tomato sauce
rabbit saddle & bitter chocolate liaison on lady finger with cress kohlrabi salad
bergamot parsley sorbet
white balsamic dressed mâche with kirsch cherry
grains nobles sorbet, goat’s cheese ice cream & shortbread
chocolate & eau de vie
make your rezzo with us at 971.544.1350 or email@example.com
Where else to start but at the beginning?
Keia Booker has installed this quipu on our wall, an Incan system for recording information. Knowing we’re still on its first strings, we’re all excitement and nerves to circle its arc!
Her installation, White Light, White Heat, is a nod to Lou Reed, who passed last year. We remember him in the new year with these dinners (Fridays & Saturday evenings in January) to the tunes of The Velvet Underground and some projected concert footage from the band in France.
We still are not totally ready to abandon the dizziness of the holidays, so we’ll greet you with Champagne and some nibbles to mingle over. When we sit to dinner, our menu will be along these lines:
mussels with verbena saffron sabayon brulée & leek
fried skate & endive à la diable
port-braised duck neck with pocha beans, parsnip & Marcona almond
white balsamic dressed heirloom greens
vanilla rum soufflé cake with honeyed fig
Make your rezzo with us 971.544.1350 or firstname.lastname@example.org
Dinners are at 7:30pm and are $85 plus gratuity for all courses & wine pairings.
The dates of the dinners are:
Friday & Saturday January 10th & 11th
Saturday January 18th
Friday & Saturday January 24th & 25th
Friday January 31st & Saturday February 1st
Here’s to a proper reception for 2014 (and to Lou!)
Au, the holidays! The gentlemen from Sterling will be joining us at din din this coming Monday, December 16th at 10am for a holiday pairing of Sterling Coffee Roasters coffee and din din dishes. All coffee and food dorks and curiousos are welcome– just get in touch to make your rezzo (971.544.1350 or email@example.com)!
We’ll have three coffees, three nibbles, and a good deal of dorking out! A morning escape from the hustle and bustle of the holidays.
Au, and it’s free!
If you’re looking for gifts, we have gift certificates and picnic baskets here! You can choose which wine and nibbles you want to put in the basket, and if you want an especially beautiful basket, you can choose one of Modern Artifact’s hand woven beauties!
And we’ll be hosting a totally over the top NEW YEARS EVE!
Way too many courses, Champagnes, caviar, foie gras, festive tunes, and a midnight toast!
More details soon…but give a ring if you’d like to make a rezzo!
thursday’s cocktail hour…
december 19th, 4 to 8pm
No cocktail hour this evening, as we’re hosting a private holiday party, but nextThursday, ten artisans will be here selling their wares. Keia Booker invited her favorite makers to set up shop– there will be tapestries, reed weavings, jewelery, wallets, prints, hand dyed fabric & yarn, sculpture, ceramics…
You can grab a drink and do a little tipsy, curated holiday shopping. We’ll be passing around little holiday nibbles and will also have our cocktail hour menu on offer if you’d like to sit and have a proper meal.
We ask for a ten dollar entry, which includes the hors d’oeuvres on offer.
Drop in, or if you have a larger party and want to dine, feel free to make a rezzo!
We’re feeling extra festive this Halloween, and wanted to host a party on Halloween proper with just enough class and just enough crass!
So this Thursday’s cocktail hour will be late night, from 10pm to 2:30am with DJ M (formerly DJ Greedy G), Martyn Leaper of The Minders. Come in costume and to dance, or just come as you are to enjoy food and cocktails at the table.
Guest bartender Minott Kerr will again be stirring voodoo sazeracs, and Traci of Tarot for the Times will be giving tarot readings at her candle-lit table in the corner.
The menu will look something like this. Elisa’s working up some spooky cocktails, the lil caspar & bloody hell. Dana’s planning on serving as many magnums of wine as she can so she can stuff dry ice into the kicked ones.
And if you want to join us earlier on Halloween for a proper dinner, we’ll be hosting our din divination dinner at 6:30pm.
Fridays & Saturdays in October & November, by reservation
The fall harvest is here, Halloween is coming, and things suddenly feel a little mystical. Tarot card reader Traci Goodrich of Tarot for the Times will join us for the upcoming din divination. We’ll dine together, and guests can steal away to sit with Traci and ask what she finds in the cards for them.
The space will be dressed up somewhere between a New Orleans voodoo altar and an Art Deco speakeasy in the French Quarter.
The vaguely Spanish and Creole inspired menu is as up for interpretation as the cards!
beet & smoked escolar salad with pink peppercorn in endive leaf
pain d’épices with fresh sheep’s milk cheese, quince pâte de fruit & speck
chilled almond soup with Venus grape salad
sherried persimmon & mussel with Lucques olive & Treviso
squab, fried fig & winter savory yogurt
braised lamb neck & juniper ragu with strozzapreti pasta
brandied goat cheese & fresh chicory
chestnut & Chartreuse ganache cake
The din dins will be the evenings of:
Friday October 25th
Saturday October 26th
Thursday October 31st (with a special Halloween after party!)
Friday November 1st
Saturday November 2nd
Friday November 8th
Saturday November 9th
Friday November 15th
Saturday November 16th
The dinners begin at 7:30pm (except on Halloween, which begins at 6:30pm– see below!)
$85 plus gratuity for eight courses and wine & spirits pairings
$95 with a tarot reading– Traci will see the first ten guests who opt for the reading!
Make your rezzo by contacting us at 971-544-1350 or firstname.lastname@example.org
HALLOWEEN : din divination & cocktail hour party!
On Halloween, things seem to stand on their head. We wanted to finally host our first Halloween din din, so on Thursday, October 31st, we’ll be hosting din divination at 6:30pm, followed by a late night cocktail hour party with DJ Greedy G, Martyn Leaper of the Minders!
Stay for dancing & cocktails following dinner, or just drop in 10pm to 2:30pm. To the beat of DJ Greedy G, we’ll be serving dishes à la carte from that evening’s din din, cocktail snacks, and naturally, Halloween cocktails, wine & beer. Costumes strongly suggested of course!
Dinner at 6:30pm is by rezzo, and during the late night cocktail hour, we ask for a $5 cover for the tunes.
This Thursday, drop in for our weekly cocktail hour from 4-8pm and then stay for the show!
Following cocktail hour at 8:30pm, The Late Now will again be filming live their avant variety talk show here at din din. Last time we had a total blast. The room was packed with performers and guests that were as kind as they were talented and outré. I get the feeling the only thing to expect of The Late Now’s host Leo Daedalus is the unexpected, but if it’s anything like last time, it’s sorta like Conan– if he were a wanton Europhile artist using Brecht as the coaster for his Armagnac. And his cohost Alex slugs whisky and rattles off his two cents on it all from a lifeguard chair.
This time they’re hosting acts not to be missed– the French pop trio Bergerette, the Copacabana style Pepe & the Bottle Blondes, and the Spanish/classical guitarist & vocalist Mario Diaz. And Three for Silver’s back too!
A local sommelier will be demonstrating how to saber a proper bottle of Champagne, and din din cooks Chris Bailey & Riley Henderson will be teaching us how to decapitate an egg in order to make arpège eggs with caviar.
We cannot wait!
Cocktails, wine, beer, and dinner & snacks will be on offer all evening.
The Late Now simply asks for a cover of $5-$20, sliding scale. Reserve a spot here. If you’d like enjoy your food and cocktails at a proper table, make sure to reserve a Dining Table seat.
Don’t miss the show!
DAMILANO WINE DINNER
Thursday, September 12th at 6pm, by reservation
This Thursday, we will host our weekly cocktail hour from 4 to 8pm, but invite you to join us for a proper dinner with epic Italian wines!
At 6pm Thursday, we have the honor of hosting a wine dinner with Barbara Levi of the renowned Piedmontese Italian winery Damilano. Barbara, visiting from Genoa, Italy, is hosted by Lemma Wine, a local and very dear family wine distributor and their importer Chris Zimmerman of Vias, whose stories of wine and tradition are like personal accounts from Waverley Root’s The Food of Italy and right after din din’s heart!
These are truly epic wines– we’ll enjoy no less than three Barolos and four other Peidmontese gems! Dinner is $85 plus gratuity for seven courses & wines. The wines will also be available for purchase to take home.
Contact us at 971-544-1350 or email@example.com to make your rezzo.
We will also have some seats available for cocktail hour.
This is our attempt at a deserving menu:
Broglia Sparkling Gavi 2011
DAMILANO Arneis Langhe 2012
celery salad with egg, bagna cauda & white truffle
DAMILANO Barbera d’Asti 2010
crisp trout with bergamot mint pesto & fonduta gratin
DAMILANO Nebbiolo d’Alba Marghe 2011
veal, pork & heirloom tomato ragu with fresh papardelle & sage butter
DAMILANO Barolo Lecinquevigne 2008
quail & escarole gratin with grappa velouté
DAMILANO Barolo Brunate 2006
lamb risotto & gorgonzola dolce
DAMILANO Barolo Cannubi 2008
Fiore Sardo & melon with sage honey