82Acres

Save room for something sweet. ⁠
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Ice Cream Sandwich⁠
s'mores ice cream sandwich, graham cracker, toasted marshmallow semifreddo, chocolate, black sesame

And just like that, fall is here. 🍂 Come see what’s been happening in the kitchen and spend an evening with us and a few friends.⁠
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Reservations are available through OpenTable: https://www.opentable.com/r/82-acres-portland

With a good bottle on the table, Sunday dinner has a way of turning into a regular thing. Join us in the dining room or out on the patio, and tell us what you’re into sipping these days. We’ll find something to go with your meal. Open at 5pm, see you soon!

ALBACORE⁠ | summer beans, rosemary tonnato, potato crumb⁠.

If you haven’t had it yet, consider this your sign to make dinner plans with us this weekend. Book a table through : https://www.opentable.com/r/82-acres-portland

A little something to start the night. 👀 The finishing touches on tonight’s amuse-bouche, but we’re keeping the rest to ourselves. You’ll have to come in to find out. See you for dinner this week! Link in bio to reserve a seat.

Harvest season at is looking pretty good! 🍇

After kicking things off with Verjus and Sparkling Pinot Meunier, the w**ery team has been busy bringing in this year’s grapes. We’re looking forward to following along as harvest continues and seeing what new w**es come from this year’s vintage!

In the meantime, you can enjoy some of Abbey Road Farm’s current w**es with us. Ask for a tasting, or grab a bottle to share at the table next time you’re in.

Saturday plans, poured accordingly. 🍾

Grab a few friends, order a spread, and we’ll take care of the pours. A few Rieslings we’re enjoying right now:
✨2023 O**m RARE FORM “For Love Nor Money” Riesling
✨ 2022 Brooks Winery Riesling, Willamette Valley
✨ 2022 Holloran “Presse de Plus” Riesling, Dundee Hills

Join us for dinner tonight. Reservations encouraged, walk-ins welcome.
https://www.opentable.com/r/82-acres-portland

There’s more to a tomato plant than the fruit. The leaves have an intensely green, herbaceous aroma, something you’ll recognize immediately if you’ve ever brushed against a tomato plant in the garden.

With them coming in from , we’re putting a little more of the plant to work in our Tomato Gazpacho. Tomato-red ember sorbet, cucumber and tomato leaf oil bring a few different sides of the season to one dish.

Tables are lined up and ready for another week in the dining room. Come by for dinner, we’ve got room for reservations and walk-ins alike.

Book your table on through the link in our bio.

A change in seasons calls for some changes on the w**e list. ⁠
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Our front of house team tasted with w**e director Dana Frank, who introduced us to the people and land behind each w**e. ⁠
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We have some great new w**es on the list and can’t wait to share them with you! Join us for dinner this week, from Wednesday through Sunday. Book a reservation by following the link in our bio. Walk-ins are welcome too. ⁠
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See you soon, cheers!