Here's what you need to know about Renata:
- It's owned by two fine dining veterans, the husband and wife team of Sandra and Nick Arnerich, who worked at French Laundry, among other high-profile institutions.
- The kitchen is helmed by Matt Sigler, an alum of some of San Francisco's top Italian kitchens, including Flour and Water, Salumeria, and Quince.
- The contemporary Italian menu emphasizes from-scratch pastas, pizzas, breads and salumi. And almost everything gets cooked in the wood-fired grill and wood-fired oven.
- The seasonal cocktail menu was built by Daniel Shoemaker and Sean Hoard, the masterminds behind the Commissary.
- It's open right now. Yes, although the official opening date is June 1, Renata is for all intents and purposes fully open, although they're calling it a soft-opening phase with limited reservations.
Of course, there are a bunch of other interesting details, like it's pretty much Portland's most highly anticipated restaurant, even though (or maybe because) it's a year overdue.
Also, the restaurant takes up about 3,000 square feet of the newly renovated 10,000-square-foot building, which is also home to Ancient Heritage dairy and a soon-to-open second ouptost of Alma Chocolate. There's also a sweet outdoor patio.
And the prep kitchen is intended to double as a space for classes, while the small event space for private dinners doubles as a small artisan goods market. It's outfitted with whimsically nautical wallpaper and a long, wood communal table by Made. Actually some of the tables in the main dining room are notable as well. They're sort of an interesting take on communal dining, with six-tops jutting off from a central hub.
Take a look tour through the gallery. And if you can't wait to try it, don't. Renata is ready for you.
Renata: 626 SE Main St., Portland; 503-954-2708. Hours until June 1: Monday - Saturday 5 p.m. On June 15th Renata will begin lunch service Monday through Friday 11 a.m. to 2:30 p.m.
