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Easter Bunny bring me … COCKTAILS! ____________ Merit Badge dins & brunch ____________________ April 17th, 18th & 20th

MeritBadgeLogo_noURL_med

dinners Friday & Saturday April 18th and 19th at 7:30pm
six courses & cocktail pairings for $85 plus gratuity

brunch  Sunday April 20th 10am to 3pm, à la carte

Next weekend the Easter Bunny will be here, and each year he brings us…cocktails!   We’ll be serving our fourth annual Easter weekend meal with cocktails by Heather & Matt of Merit Badge (you may remember Matt from years back at our cocktail Brunch at the Chef Studio and the Distillery Row brunches!).

Merit Badge is our very favorite craft cocktail & bar catering co. to buddy with for private events.  But these dinners of course are open to all!    Both the food & cocktail menus are unabashedly egg-y, and evocative of all things Easterly:

pain d’épices with speck, quail egg, pea shoot & bergamot marmalade
CHRIST : Gin, Sweet Vermouth, Orange Bitters, Orange Oil

salt cod fritter & pastis aioli with dandelion, candied kumquat & parsnip chip
CHARTERHOUSE SOUR : Chartreuse, Gin, Maraschino Liqueur, Citrus, Egg Whites

sunchoke oyster clafouti with oyster mushroom Banyuls conserva
special pairing, tba

rabbit two ways!  Roquefort fennel soubise with braised rabbit & baby carrot with salt cured black olive tapenade
BUNNY HUG : Whiskey, Gin, Cointreau, Citrus, Absinthe

white balsamic dressed mâche & brandied rhubarb

pistachio nougat cake with chocolate ganache & meyer lemon
JESUS FLIP :
Pear Brandy, Cane Sugar, Egg, Nutmeg

And what else for Easter Sunday morning than cocktails?  Sunday the 20th we’ll be serving an Easter à la carte brunch menu, with din din brunch faves, dishes from the weekend’s menu as well as the cocktails, plus a few extra brunch-y ones…one of which is rumored to be a full-egg cocktail!

We’ll be taking brunch rezzos from 10am to 3pm for parties of any size.

Make your rezzo for dinner or brunch with Courtney at 971.544.1350 or rezzos@dindinportland.com

march! ___________________________________ les *Jeux* de Vivre!

jeudevivre-image

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
Friday & Saturday March 28th & 29th

Each evening begins at 7:30pm.
Contact us to make your rezzo at 971.544.1350 or rezzos@dindinportland.com

sexy & salty din dins : february & march

Jacobsen Salt

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 rezzos@dindinportland.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:

hors d’oeuvre 
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
dinner
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 rezzos@dindinportland.com

be our Valentine? 5th annual *sexy* din din!

foie

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 rezzos@dindinportland.com

Can’t wait!
–din din
xoxoxoxo

white light, white heat: January din dins!

white light, white heat

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 courtney@dindinportland.com
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!)
–din din

au! what a pair! monday, december 16th 10am

sterling

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 courtney@dindinportland.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!  

gift baskets, certificates, and NEW YEARS EVE!!!

modern-artifact

 

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!

come together! holidays at din din!

come-together

thursday’s cocktail hour…
*next* thursday,
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!

HALLOWEEN! party at din din

halloween!

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.

Happy Halloween!

din divination : OCTOBER & NOVEMBER

din divination

din divination

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
Braulio apéritif

chilled almond soup with Venus grape salad
Comtesse A

sherried persimmon & mussel with Lucques olive & Treviso
Banyuls

squab, fried fig & winter savory yogurt
Corsican white

braised lamb neck & juniper ragu with strozzapreti pasta
Corsican red

brandied goat cheese & fresh chicory
Armagnac

chestnut & Chartreuse ganache cake
yellow Chartreuse

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 courtney@dindinportland.com

 

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.