Gado Gado

Do you love women? Cake? Chicken Adobo Curry? Partying? If you answered no to all of those questions. . . I guess have more questions for you for another time BUT if you answered yes to ANY of those questions you should come party with us on 10/10!!!!
We’re hosting a very special dinner in collaboration with Roux
Chef Melissa Miranda of Musang will be coming to town to collaborate with the Gado kitchen team on a special menu, available for one night only. Chef Siobhan Speirits of Cafe Olli will be baking an incredible dessert. We’ll all be celebrating the women who keep the world of food, beverage, and hospitality come to life.
Reservations are available at our bio link but they’re going fast!! We’d love to see you there

Holy smokes! ONCE IN A LIFETIME! Grab your friends and lovers and head to Gado!
On Saturday, October 10th we’re teaming up with Roux to bring the incredible Chef Melissa Miranda of Seattle’s Musang for a very special dinner at Gado Gado!!!!!!!!!!
We’ll be cooking together for one night only with a sweet finish from the legendary Siobhan Speirits of Cafe Olli It’s a whole evening celebrating women in food, collaboration, and the magic that happens when we get to cook together.
October 10th, set menu, reservations are live but limited!! Grab your seat through our bio link, we can’t wait to cook for you

We are so lucky to live in the same state as Culinary Breeding Network 💗 by Lane Selman and I am beyond excited that they’ve invited me to talk about food and family at Field Notes!!!!
This is a new one-day food symposium from the Food Innovation Center & Culinary Breeding Network 💗 by Lane Selman happening on Friday, October 23rd at The Redd in Portland!
Join us for a full day dedicated to the stories behind our food — the farmers, plant breeders, chefs, distillers, fermenters, and makers whose work shapes flavor long before it reaches the table. Expect talks, demonstrations, and tastings, plus breakfast, lunch, and a group dinner all prepared by local chefs, all shared with people who care about this work as much as you do.
Come for the deeper conversations, stay for the community — and make a weekend of it: Field Notes takes place the day before the Sagra del Radicchio e Fagioli.
Tickets available at the link in Food Innovation Center bio

I’ve had this poster from The Houston Blacklight company for about 25 years. It hung on the wall of my first apartment and every place I’ve lived since until it came to its final resting place in the Gado bathroom. The other night in a moment of cosmic kismet the woman who posed for this illustration in 1969 happened to eat here at Gado!! She was just visiting town for a wedding and saw herself hanging in our restroom. She told us all about the teenage artist George Goode who created these iconic posters and was such a hoot. The universe is wild. I love it, I’m just so happy to be here.

It’s officially been one year since I VERRRRRRY naively asked Rachael, our incredible AGM, if Keith Lee was cool. Let’s just say, I GOT MY ANSWER!! Kieth Lee supporting our restaurant has literally changed our lives and Gado Gado will never be the same.
I’m so proud of the Gado team who handled an insane amount of attention and momentum with endless grace.
Thank you team Gado, thank you Kieth Lee!!!!!!!

Every day at 3:30 our team takes some time to sit down and enjoy a meal. The Friday crew is especially lucky because Sous Chef Chris Brown has been using Family Meal as an opportunity to learn more about Indonesian food. He’s been researching dishes, sourcing their ingredients, and preparing them for the team. This week he made Ayam Tinoransak, a spicy braised chicken dish from Monado with a coconut and green bean salad and our signature aromatic rice.

Something about being on this list makes us feel like a real restaurant! I know that we are literally a real restaurant but imposter syndrome can get in the way of perspective and sometimes seeing Gado through the eyes of a stranger really sends it home.
Thank you to our incredible team who just keeps getting better and better, Gado Gado 4 eva!

Oregon strawberries are here and we are going to enjoy them while they last!! They’re featured in our Smoked Chicken Lawar Salad alongside mizuna, green papaya, radish, spicy lime & shrimp paste genep, toasted coconut and candied hazelnut.

Tomorrow night we’ll be welcoming Satay Kelinci to our menu! Inspired by Javanese street food, we are marinating local rabbit saddle in our Mala Paste before skewering it, glazing it with glistening gula jawa, and grilling it to order over live fire. Nestled next to the rabbit satay is a quick pickled Persian cucumber salad with last seasons fermented Bulgarian carrot chiles!

Thank you to for hanging with our little family at the farmers market last weekend! We are so lucky to live in a place where a person can spend a whole morning outside among perfect produce, fresh flowers, tasty treats, and so many friends. Pick up a copy if you want to see the joy on my daughter’s face when toasted her marshmallow before her eyes. Thank you to and for making it fun and doing all the documentation, it was a great way to spend a spring morning