One of Portland’s most important restaurants, Olympia Provisions has just brought on experienced chef Eric Joppie to head the kitchen at its Northwest location, according to a press release sent out today. Formerly known as Olympic Provisions, Olympia Provisions has a second location in Southeast Portland and is famous for making cured meats, which are sold retail and served with panache in its restaurants in the form of its iconic charcuterie board. The lunch, dinner, and brunch menus build upon this foundation with meaty plates and sandwiches and egg-y, gravy-laden dishes.
Joppie is no stranger to Portland kitchens. He worked at Cafe Castagna in the early 2000s, before moving to Sonoma, California, to work in wine-country restaurants. He returned to Portland as executive chef of Bar Avignon in 2012. At the time, he told Eater he was especially excited to expand Bar Avignon’s charcuterie program, which led to nightly house-made rillettes, pates, and more. Joppie left Bar Avignon in August, and at Olympia Provisions, he’ll have a much wider variety of charcuterie to work with.
Joppie is primarily focusing on preparing OIympia Provisions' established dishes, but he is adding his style to the menu here and there. For lunch, expect new sandwiches to develop, starting with the Sweetheart ham sandwich, with roasted peppers, farm lettuces, and smoked corn aioli on ciabatta. Dinner brings seared black cod, served with blistered heirloom tomatoes, smoked corn, tomatillos, and mint, and a dish of pork cheeks with fresh shell beans braised in a thyme-pork broth and topped with a fresh-pickled pepperonata.
“Eric is experienced, dedicated, and immensely talented,” said Olympia Provisions salumist and owner Elias Cairo in the announcement. “His take on the cuisine of Olympia Provisions Northwest is carrying us to new gastronomic heights and leaving us happily fed and eager for more.”