spacer Nostrana utilizes locally sourced and natural ingredients to create delicately crafted Italian cuisine.

Dinner Sun–Th 5–10
Dinner Fri–Sat 5–11
Lunch Mon–Fri 11:30–2

Reservations recommended
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Slow Food Portland With Anthony Boutard: Saturday, February 9th

Our good friend Anthony Boutard of Ayers Creek Farm shares insights & inspiration from his new book “Beautiful Corn: America’s Original Grain from Seed to Plate”. For more information, see the slow food website.

Cathy Whims & Montinore Estate to host Maialata: The Festival of the Pig

Chef Whims joins Montinore Estate owner Rudy Marchesi to host this age-old Italian celebration of the pig, a feast steeped in peasant traditions of community. Join them on Sunday, February 10th at 12:00 noon, along with their friends Jason French (Ned Ludd), John Taboada (Luce & Navarre) and Fred Carlo (Salumeria di Carlo) for an experience normally reserved for farmers, butchers & Italian villagers.

For more information and to reserve a place, go to the Montinore website.

Straight from Barbaresco! L’ora dell’ Aperitivo with Renato Vacca

Our friend Renato Vacca, owner & winemaker at Cantina del Pino in Barbaresco is visiting Portland this week. We are excited to have him join us on Tuesday, January 22nd from 5:00-6:30 pm for a Happy Hour here at the Rooster Bar. Enjoy Renato’s wines, great conversation with the winemaker, chef/owner Cathy Whims & wine director Douglas Derrick, along with some of your favorite Nostrana small plates. The cost is $15 and space is limited. 

call Nostrana at 503-234-2427 to reserve.

January is Geometry of Pasta Month

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One of Chef Cathy Whims’ inspirations is The Geometry of Pasta by Caz Hildebrand & Jacob Kenedy. This year’s Saveur 100 featured the book and Cathy’s comments about it. Through the month of January we’ll be featuring pasta shapes and recipes from the book. Follow us on Twitter and Facebook to learn the latest and preview the menu on our website

Celebrate New Year’s Eve 2013

Join us at Nostrana for a celebration of the year past and the new year to come! We’re extending our normal Monday hours to 11:00 pm with a beautiful a la carte menu and happy hour will start at 9:00 as usual. Reservations are going fast, but the bar and pizza counter will be available on a first come, first served basis. 

Chelsea Gem oysters, Dungeness Crab bisque, Smoked trout paglia e fieno, Rosso di Parma (roast beef eye of ribeye) and lots of bubbles are only a few of the items featured on a spectacular menu. The pizza oven will be fired up and of course all of your Nostrana favorites will be available.

We’ll look forward to seeing you!

Happy Holidays From All of Us at Nostrana!

Gift certificates will be available for purchase at the restaurant (or by phone) Monday December 24th from 10 am to 2 pm.

The restaurant will be closed for service on Monday December 24th and Tuesday December 25th, and will re-open for lunch service on Wednesday December 26th.

We wish everyone a Happy and Safe Holiday!

“The social event of the farmers’ market season” - Cathy Whims

Have we peaked your interest? Check out the Winter Solstice Pop-Up Farmers’ Market and Bazaaro at Tastebud restaurant this Saturday. Click here for more information. We hope to see you there!

This December: Arriva l’Olio Nuovo!

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Olio Nuovo Cooking Class
Sunday, December 9, 12:30–3 p

Cathy Whims partners with olio nuovo expert Jeffrey Bergman of Bergman Culinary Concepts to teach a small group of curious

Italian food lovers about the nuances of these lively olive oils.  The class is $85/person and includes: the history of olio nuovo, a guided tasting and a demonstration that highlights dishes cooks can make at home.

Wine pairings and olio nuovo fare will be served.

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Olio Nuovo Wine Dinner
Monday, December 10, 6 p

Nostrana celebrates the arrival of newly pressed olive oils by hosting our second annual Olio Nuovo Wine Dinner. Five courses will be served featuring Olio Nuovo, and Jeffrey Bergman will act as guest ‘olio nuovo sommelier’ for the evening.

Dinner is $85/person, inclusive of wine pairings.

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Olio Nuovo on the Menu
Beginning Tuesday, December 11

Nostrana showcases these incredible olive oils on the dinner menu in small plates and a variety of sweets. Olio Nuovo dishes will be available until our supply of these new oils is exhausted.

Prices vary.

Please call Nostrana: (503) 234-2427 to reserve for these events.

Oven & Shaker To Host Cynthia Nims

Chef Cathy Whims & Mixologist Ryan Magarian are excited to welcome Cynthia Nims with her new cookbook Salty Snacks on Tuesday, November 13th. The cocktail reception will feature recipes from the book as well as Cynthia’s favorite drink The French 75. The event runs from 3:00-6:00 pm at Oven & Shaker and reservations can be made here.

Mon, 15 Oct: Nostrana celebrates 7 years and welcomes Chef Bruce Aidells

On Monday, 15 October, Nostrana welcomes Chef Bruce Aidells for a 7 year anniversary celebration featuring recipes from The Great Meat Cookbook. 

Whether the cook shops at the local farmers’ market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. 

One seating, 6:30pm. $125/person, inclusive of dinner, wine pairings, & a copy of The Great Meat Cookbook. Call for reservations: 503.234.2427.

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  • Nostrana Restaurant
  • 1401 SE Morrison
  • Portland, Oregon
  • 503.234.2427
  • info@nostrana.com
  • Photography by dimarcoimages.com and Nostrana. Website by heathercampbell.net
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