One of the most anticipated restaurants slated to open
in summer, this October, at some point this winter, next spring has found a new chef. The Oregonian reports that Matthew Sigler will lead the kitchen. Most recently, Sigler spent 10 months as a sous chef at the The Purple Pig in Chicago, one of the Windy City's best Mediterranean restaurants. He also spent time in some of San Francisco's top Italian-focused kitchens, including upscale Quince, pizza/pasta hotspot Flour & Water, and its deli/charcuterie counterpart, Salumeria, which, coincidentally, is the inspiration behind Renata's planned 350-square foot retail shop.
The original chefs were to be Karl Holl and James Serlin, both of alums of San Francisco's Perbacco. But last spring owner Nick Arnerich announced he and the chefs had parted ways.
Unlike the regional Italian, pasta-focused Project Grace pop-ups Arnerich and team have offered while the restaurant project gets underway, the menu at Renata will focus on wood-fired dishes. Last spring Arnerich told Eater to expect things like grilled steaks and whole fish. "Everything's cooked with fire except the pastas," Arnerich said.
Along with the market and the 3,000-square-foot restaurant, the cheesemaking facility for Ancient Heritage Dairy will share space in the 10,000-square-foot building, which, fittingly, was a dairy in a past life.
Renata (not open yet): 626 S.E. 7th Ave., Portland
Editor's Note: This post has been updated to correct chef Matthew Sigler's title at The Purple Pig.