Restaurante americano, Bar de cócteles y Restaurante de nueva cocina americana$$$$
Hosford-Abernethy, Portland
  • Los expertos de Bon Appetit Magazine y Eater recomiendan este lugar
    • Bon Appetit Magazine
    • Eater
  • Nathan K.
    "The Dungeness Crab (cangrejo Dungeness) with Chilled Consume is to die for."(3 Tips)
    Nathan K.
    "The tasting menu (menú de prueba) for $95 is a steal."(3 Tips)
    "Greens and flowers are foraged by the chef (cocineros)"(6 Tips)
    tiva f.
    "awesome staff (personal)."(2 Tips)
25 Tips y reseñas
  • cangrejo Dungeness
  • bueno para ocasiones especiales
  • menú de prueba
  • romántico
  • salsa de caramelo
Ingresa para dejar un tip aquí.

  • Recientes
  • Populares
  • Odile R.
    Odile RoujolNoviembre 25, 2017
    Great sommelier who will guide you in great European wines : Portugal, Germany, Italy... beautiful wines. Try the wine pairing. It’s a must.
  • Odile R.
    Odile RoujolNoviembre 25, 2017
    Choose between the 2 menus that make you discover an inventive Chef trained at the French school. Local ingredients and green ones.
  • Keith D.
    Keith DalyAbril 28, 2016
    Experience of a life time!
  • Steve P.
    Steve PagenstecherEnero 17, 2015
    I ITV gthing
  • Michael D.
    Michael DavidsonEnero 4, 2015
    Wow. The place to go in #portland for a magical molecular meal. Do the tasting menu!
  • Travel + Leisure
    Travel + LeisureJunio 5, 2014
    Justin Woodward, a Noma alum, spotlights foraged ingredients at Castagna. Expect a 12-course tasting menu with such dishes as Dungeness crab and yellow-foot chanterelles with an infusion of hops.
  • Eater
    EaterEnero 8, 2014
    Chef Justin Woodward deftly continues Castagna's reputation as the pioneer of the local "au natural" culinary movement: Greens and flowers are foraged by the chef himself. [Eater 38 Member]
  • Karla V.
    Karla VallanceSeptiembre 10, 2013
    Fabulous succotash.
  • Josh A.
    Josh AAgosto 4, 2013
    This place is amazing and the price is very reasonable for what becomes a 15 course meal. Highly rated for all foodies out there.
  • Monique S.
    Monique SiuAbril 25, 2013
    Right next door to the Café!
  • Nathan K.
    Nathan KamAgosto 24, 2012
    The Dungeness Crab with Chilled Consume is to die for. Get some!
  • Nathan K.
    Nathan KamAgosto 24, 2012
    Food is creative, flavorful, and inspiring. The tasting menu for $95 is a steal. If you love food, appreciate solid technical execution, and enjoy surprising flavor combinations, this is your place.
  • Shawn V.
    Shawn VittAbril 25, 2012
    Ask for some aoli with the fries. Delicious for dipping. Also request "light salt"; otherwise I have found they consistently arrive over-salted.
  • J. M.
    J. MorganDiciembre 15, 2011
    Ha estado aquí más de 10 veces
    Almost everything's terrific, nothing's bad. But the soups.... Mmm best soup in town.
  • Willamette Week
    Willamette WeekAgosto 24, 2011
    WW's Restaurant of the Year 2010 Runner-Up Ideal Meal: Choose one dish from each of the menu’s four categories for $65 to get the full Lightner experience.
  • Stacy A.
    Stacy AustinJulio 22, 2011
    The lamb is incredible!
  • Courtney S.
    Amazing! Everything we ordered was out of this world!
  • Deb P.
    Deb Pang DavisMayo 16, 2011
    I love the burgers here and if they have the pear and fig crumble - go for it. Leer más
  • tiva f.
    tiva formanMarzo 30, 2011
    awesome staff. nice dinner portions. loved the rice pudding w/ caramel sauce to seal the deal!
  • Portland Monthly
    Portland MonthlyMarzo 9, 2011
    Castagna’s casual side doesn’t look stereotypically “family,” but the staff at this modernist box treats kids like valued customers. Leer más
  • GourmetLive
    GourmetLiveFebrero 17, 2011
    When asked what keeps his dishes original, Chef Lightner says,“In food the best things are the subtleties, a texture, a seasoning, and balance.”
  • Eater
    EaterEnero 11, 2011
    Matt Lightner has caught the attention of everyone from Food & Wine to the NYT, and Castagna has quickly become the poster-child of an elegantly "au natural" culinary movement. [Eater 38 Member] Leer más
  • Bon Appetit Magazine
    Chef Matt Lighner uses the expected local ingredients (Dungeness crab, blueberries) as well as the unusual (green almonds, ferns, nettles), with dazzling results. Leer más
  • Portland Monthly
    Portland MonthlyNoviembre 4, 2010
    Barely 30 years old and chef at Castagna for little more than a year, Lightner has transformed this already respected bastion of clean and classic fare into an avant-garden laboratory... Leer más
  • Jill E.
    Jill EJunio 25, 2010
    please, please, please trust me and order the chinook salmon w/ sugar snap peas, soaking in jamon broth. And then let me know what YOU think. Best.dish.EVER.
91 Fotos

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