We’ve come up with some really unique dishes with Chef Elona Trogub of the Witchn Kitchn. Many of the dishes included in this 6 course meal will be cooked in Tabor Bread’s massive wood-fired oven. The $75 charge gets you beverage pairings, potions & covers gratuity.
$65 Early Bird Special ends Feb. 1st.
Sorry, NO Walk-Ins. A limited number of seats are available, so reserve yours today at obonpdx.com/valentines
dumplings served tableside
WILD HARVEST TEMAKI
salad rolls of roasted burdock, dandelion and chicory roots, sprouts and wild greens
skewers of miso glazed mock fried chicken, kasu-style seasonal pickles, tofu misozuke aioli
kombu kudzu custard with seaweed bacon and tempura greens
roasted wild and cultivated mushroom steak, salt mountain potatoes and nettle sauce
assorted truffles, shortbreads, candied kabocha, some assembly required
offerings are paired with herbal sake decoct-tails or non-alcoholic maple kefir decoct-tails
This time on Monday, Dec 12 6-9:30pm at Vtopia Cheese Shop & Deli.
Reserve your seats here: http://obonpdx.com/popup-reservations.html
The tentative menu:
On Friday Nov 4th from 6-:9:30pm, join us in Macau Chinese Restaurant’s bar area for a somewhat wild & dramatic taste of Japanese & PNW fall flavors. Our ingredient selections were made keeping in mind the harmony of flavors that should be systemic to each bite. Almost everything that we’ll be using is currently in season around Portland. This makes it a uniquely autumn-oriented menu.
If you’d care to come, please fill out a reservation form & we’ll get back to you ASAP with a confirmation.
Also, please note! Because we will have limited staff & kitchen resources, we are limiting party sizes to 4 people or less.
We’re super proud to announce our 1st popup in SW Portland!!! It’ll be at Gigi’s Cafe on Oct 14, 6-10pm.
For now we assume we will be able to seat folks who don’t reserve with us prior, but it may be considered prudent to rsvp. To do so, send us an email with the following info:
- Your name
- Number in your party
- Time you’d like to come
- A contact number, in case something comes up last minute
See the menu (which is TOTALLY subject to change) here.
Join us for a prix fixe dinner on Monday July 11th. It’s going to be $60, with an optional $30 for a sake & wine pairing.
Since it’s being held on a Monday night, we’re promoting it as an “Industry Night”, so all you kids that are card carrying OLCC servers or Food Handlers get 10% off!
Get your tickets by clicking here.
On Friday, June 24 we’ll be serving up our goods at Portsmouth Pantry, 5003 N Lombard 6-10pm.
Reservations are recommended (especially if there’s going to be more than two of you), but not required. To do so, send a note to us at info(a)obonpdx.com.
Be sure to include in your RSVP:
- The number of people in your party
- The time you’d like to come
- A mobile phone number we can contact you at, in case of last minute changes.
That said, if you’re not feeling up to eating out, you can always call us for pickup at (971)269-4434.
Find the menu for that one on our homepage.
…& that leaves us with this!!..
On Monday, July 11th we’re going to take over the famed Inner South East institution Portobello Vegan Trattoria (we’re still in the planning phase, so we don’t have a menu quite yet). It’s going to be a multi-course prix fixe dinner, costing somewhere in the neighborhood of $60 per person, & an optional beverage pairing at $25. Since Mondays are the traditional day off for restaurant industry folks, we’re considering it “Industry Night” & offering a 10% discount to those that present a OLCC Server’s card or Food Handler’s permit. A reservation is required for this dinner.
For more info, check back here shortly, or ask us directly by email, info(a)obonpdx.com.
Hey! We’re going to be popping up in N Portland at the Portsmouth Pantry (a new little cafe at 5003 N Lombard) on Friday, Dec 4th. Come one, come all!
…But try to let us know you plan on coming, seating is limited, as is our capacity to make tons of food. Send an email to info[at]obonpdx.com.
But, here’s a peak at the menu:
We served our Soba Noodle Salad at the People’s Food CoOp Member/Owner meeting on Saturday & a few folks were interested in getting the dressing’s recipe. So here it is, in GRAMS (for approx 5 servings):
6 Nutritional Yeast
36 Coconut Aminos
12 Vinegar, Brown Rice
12 Shio Koji
Just blend everybody together until smooth!
…Oh, & find a shio koji recipe here, or (to stay soy-free) use garbonzo miso & cut the amount of coconut aminos roughly in half.
Our Tofu Misozuke made it into the PDX PANTRY, an article that highlights 8 New Portland-Made, Plant-Based Protein Staples. Read it & drool! You can try our Tofu Misozuke by visiting People’s Co-op.
There’s not going to be a bit of kabocha in our Curried Kabocha Korokke tomorrow, the very last of last year’s crop is gone. Instead we’re using these black futsu: