On this mid-summer return to Portland, I debated whether I was going to go back to Castagna for a second visit. I decided to go back because I didn’t really find any other place that I wanted to go to, and it was summer, so I wanted to see what the offerings would be. A few days before my arrival, I was able to book an early-evening reservation for that Saturday night. Again, there were two menus to choose from and a variety of wines.
I went with the full Chef’s Tasting menu and a glass of Chardonnay from Mâcon. Just as before, they offered an alternative/additional selection for the main meat course. Instead of the pork (or in addition to), I could choose to have Japanese wagyu beef. I asked about the pork, and it seemed like something I would like anyway, so I opted to decline the beef this time.
The first presentation was a refreshing “cocktail” course, with Hendrick’s gin, shiso leaf oil, and melon and cucumber juices.
The next snack was albacore tuna tartare in a kohlrabi wrapping and finished with fennel blossom, micro-basil leaf and basil oil. This was a nice, creamy and crunchy bite.
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