Dame Restaurant

Change in seasons brings new dishes. Fall salad here. Chicories, squash, apple, braised farro, and culatta (if vegetarian, please let us know)! See you under the tents.

Hello dear guests,

Out of an abundance of caution, we are temporarily closing for lunch and dinner service. No one on staff has tested positive for COVID-19, but a kitchen team member has a high fever and we want to be as transparent and careful as possible in order to protect the staff and our guests.

We will be in touch in the coming days. Right now, we are consulting restaurants who have already been through this and the Multnomah County Health Department.

Please continue to support our staff and the restaurant by ordering from the Dame bottle shop online, getting a gift certificate, by ordering a tote bag, or scooping up a shirt. Our community has been so supportive throughout this tough time and we are endlessly grateful.

Take care, talk soon, and wear those masks.

Jane

MAGNUM RAFFLE #6 IS LIVE.

100% of profits will go to Equitable Giving Circle.

Equitable Giving Circle

Project 1: Community Supported Agriculture

COVID-19 created immense economic hardship throughout all communities on a national scale. In particular, BIPOC (Black, Indigenous, and People of Color) communities were hit hardest as a result of generations of discrimination-based social destabilization and lack of access to equitable resources.

Income instability very often leads to food insecurity. Our approach to addressing this issue is two fold:

Purchase CSA shares from Portland’s BIPOC (Black, Indigenous, and People of Color) farming community to support revenue in a time when restaurant clients are no longer buying.

Gift CSA shares to BIPOC (Black, Indigenous, and People of Color) families experiencing food insecurity who are not currently being served by the social services networks. —EGC

About this wine and winemaker:

Brendan’s personal story and background in wine (in his own words)…

“I arrived in France 10 years ago, originally to be an English teacher in Paris. In my second year of teaching, I became hooked on wine, thanks to a coworker of mine. Fortunately, it was someone who had a good palate and took me to several professional wine tastings. This sparked the flame for my love of wine that has not yet died out! I then decided to stop teaching in order to learn wine and enter the profession. I went to a school in Paris to learn the trade, more on the retail side of things. I worked in a small and beautiful store, Spring, in the 1st arrondissement for an American chef, Daniel Rose, who has an amazing gastronomic restaurant.

During this period, we were selling the wines from Domaine Guiberteau. I remember tasting the wines for the first time and immediately being hit by a divine revelation of limestone terroir, through Chenin! I was hooked... thanks to Brézé 2008...