Castagna Restaurant

Inventive modern tasting menus from James Beard-nominated chef Justin Woodward. Portland dining at its finest with a focus on seasonality and service.

[Castagna Restaurant @CastagnaPDX]

It's an exciting week at the restaurant: An honor from the @beardfoundation arrived (congratulations, @WoodwardJustin!), AND our Carmine menu debuts Wednesday! This 5-course menu is available for the next two months—see the menu + make reservations here: https://t.co/7LSqniUrB3

[Castagna Restaurant @CastagnaPDX]

Gin & Tonic | At the start of our Chef's Tasting Menu⁠⠀

[Castagna Restaurant @CastagnaPDX]

@donsalamone Stay tuned...

[Castagna Restaurant @CastagnaPDX]

Get it while it's green 🌿 We're debuting our Carmine menu next week, so enjoy our Green Explorative Menu while you can! We have a few reservations left for the week ahead, and you can book your reservation here: https://t.co/QDNV3SC9uz

[Castagna Restaurant @CastagnaPDX]

Focus and execution at the highest level

📷: @aweinerphoto⠀

[Castagna Restaurant @CastagnaPDX]

For those seeking the full Castagna experience, we offer an $85 wine pairing hand-selected by award-winning sommelier @puligny_brauntrachet to accompany our tasting menu. Make a reservation using the link in our bio.

[Castagna Restaurant @CastagnaPDX]

Squid, burnt onion jus and garlic aioli, finished with basil oil

[Castagna Restaurant @CastagnaPDX]

Salish halibut, gently steamed in wild ginger, tomato and kale, sauce blanchette, and opal basil from the garden

[Castagna Restaurant @CastagnaPDX]

Beef zabuton cooked in fermented butter, charred onions, black olive, pickled torpedo onions, pickled and charred chives, sea beans and fennel fronds

[Castagna Restaurant @CastagnaPDX]

Aged duck, Lolla Rosa lettuce, duck vinaigrette, herb pesto

[Castagna Restaurant @CastagnaPDX]

Pre-dessert | fermented Santa Rosa plum, shiso oil, opal basil from the garden. For this dish, we pair over and under ripe plums for a refreshing contrast of sweet and tart.

[Castagna Restaurant @CastagnaPDX]

The wine pairing lineup for our Green Menu | This second menu in our $75 Explorative Dinner Series is only available for a few more weeks, so book you table for the Green Menu while you can.

[Castagna Restaurant @CastagnaPDX]

Grilled squid, black allium jus, basil oil, garlic aioli

[Castagna Restaurant @CastagnaPDX]

Toasted potato skin ice cream | We still have a few reservations for the week ahead—you can book your table here: https://t.co/QDNV3SkyD1

[Castagna Restaurant @CastagnaPDX]

Summer Terrarium | summer beans, sungold tomatoes, herbs, onion custard, society garlic, fennel fronds, kinome

[Castagna Restaurant @CastagnaPDX]

From our upcoming Carmine menu, the next theme in our $75 Explorative Dinner Series | Dessert of dried agastache flowers and ruby chocolate. The new menu debuts at the start of October, and reservations can be made now at the link in our bio.

[Castagna Restaurant @CastagnaPDX]

Fermented Santa Rosa plum, shiso oil, opal basil from the garden

[Castagna Restaurant @CastagnaPDX]

Cucumber snack, pickled with roasted yeast, compressed in nuoc cham

[Castagna Restaurant @CastagnaPDX]

Dessert on our $75 Green Menu | Green apple, pineapple sage, melon, cucumber, lime, olive oil. This Explorative Dinner Series menu will switch at the end of the month, so come enjoy it now while it's available!

[Castagna Restaurant @CastagnaPDX]

Gin & Tonic | One of the beginning snacks on our Chef's Tasting Menu