Olympic Provisions"> clock menu more-arrow no yes

Filed under:

Olympic Provisions Opening Saturdays, Starting This Weekend

New, 2 comments
Image of Olympic Provisions' sausage fest courtesy <a href="http://www.olympicprovisions.com">Olympic Provisions</a>
Image of Olympic Provisions' sausage fest courtesy Olympic Provisions

Olympic Provisions, eastside industrial's little USDA-certified dream team-operated meat-focused restaurant that, beating all odds (nb: this would be known as irony), could, is expanding their hours starting this Saturday. Yesterday brought various interverse-culled takes on Jason Barwikowski and Elias Cairo's various meats and entrees, while today brings the news, landed in Eater inboxes just four short seconds ago, that "diners can celebrate the first day of spring by joining the staff of Olympic Provisions for their first lunch or dinner of the new season." After a second of finally feeling like the cool kids invited to the party, operatives realized that this didn't mean they'd actually be chilling with Barwikowski and Cairo so much as they wouldn't be turned away by a locked door. What'll be different, aside from hours that run straight from 11am to 10pm, with the Aperitivo (cough, Happy Hour) menu running from 3-6pm? Here's a new menu teaser:

Executive Chef Jason Barwikowski's seasonally-influenced dinner menu is already anticipating spring with dishes like salt-seared scallops with grapefruit-herb salad and ginger beurre blanc, and red wine-braised rabbit leg with crimini mushrooms and English peas. Sommelier Carly Laws is stocking up on new spring-friendly wines, and there are delicious additions to the dessert menu as well—try the light-as-a-spring-breeze Orange-Blossom Panna Cotta or Grapefruit-Campari sorbet.
Word.
· All Previous Coverage [EaterPDX]
· Olympic Provisions [Official Site]

Olympia Provisions

107 Southeast Washington Street, , OR 97214 (503) 954-3663 Visit Website

107 SE Washington St, Portland, OR 97214

Sign up for the newsletter Sign up for the Eater Portland newsletter

The freshest news from the local food world