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After an eight-month experiment with a tasting menu-only format, chef Tony Demes' French restaurant Noisette has returned to an a la carte option. Demes' spring small-plates menu is divided into sections for cold plates, hot plates, cheese, and sweets, with dishes like rockfish with cauliflower and vadouvan curry; stinging nettle and green garlic soup; and cured salmon with compressed sunchokes. [EaterWire]

Noisette Restaurant

1937 NW 23rd Place, Portland, OR 97210