After booking my reservation at Farm Spirit, I searched for modernist cuisine restaurants in Portland. Castagna came up as a possibility. They were bookable on Opentable.com and had availability for my free night, so it was easy enough to get a reservation. I have to apologize for the sub-optimal photos. This was my first use of a new camera which was supposed to allow for better pictures, but I obviously have to learn how to use it first!
The restaurant offers two tasting menus: a Chef’s tasting menu and a Seasonal tasting menu. The latter is a subset of the longer menu. During the reservation process, they ask if you know which menu is your probable choice.
They offered one buy-up option on the menu: Japanese A5 wagyu beef could be substituted for the listed beef course for an additional $35. I selected that option.
The dining environment was a standard white-tablecloth modern setting.
For my wine choice, I selected the white Burgundy they had paired up with the halibut.
The meal started with several snacks. The first one was a beet chip, presented as pictured on the left. I turned it over to reveal the smoked beef tartare. There was a little bit of spicy hotness at the end.
For the full write-up, click here.