The SE Hawthorne spot that's famously housed both Fin and Sel Gris has welcomed a new restaurant concept. As previously reported, recent Michigan transplants/chefs Francis and Kim Stanton (both formerly of Luxe Cuisine in downtown Detroit) have opened Otto, a spot named for K. Stanton's late father (and unaffiliated with PDX's Otto Sausage Kitchen). Otto's interior still flaunts some of Fin's more notable design touches — including the room-dividing wooden bar and upholstered booths — but with some additional touches, most notably in the addition of a taxidermy deer head (looks like Otto got the memo re: Portland's unofficial restaurant-decor mascot).
The Stantons' menu boasts a variety of influences. Starters range from the Otto-like sausage and potato blintzes to shrimp fritters (with quinoa tabbouleh and zartar) to the Portland-fave pork belly (served with garbanzo beans and chorizo). Sample entrees include grilled prawns served with vegetables, sesame, jasmine rice, saffron, and coconut milk; a brodetto stew featuring mussels, prawns, and fish fumet; and an Alsace Choucroute Garnie with cheeks, sausage, loin, and braised cabbage.
No website yet, but Otto is now open Tuesday-Sunday, 4-10pm.
· All Previous Otto Coverage [Eater PDX]