The Team Behind Bar Casa Vale Is Opening a Super Sustainable Supper Club

The team behind underrated Spanish staple Bar Casa Vale will open an absurdly sustainable supper club in Southeast Portland this winter. Erizo, sea urchin in Spanish, will feature a 15-course tasting menu serving Pacific coast, line-caught seafood, with a focus on invasive species like Port Orford purple sea urchin.

Erizo’s 20-seat space will surpass its sister restaurant’s obsession with smoke, cooking local seafood and organic, foraged vegetables and grains over a wood fire. Beyond seafood like Oregon octopus and Garibaldi wolf eel, Erizo will serve steaks cut from retired dairy cows — think: dry-aged ribeyes, cooked over embers. As if its sourcing weren’t enough, a portion of the proceeds from Erizo’s dinners will go to The Ocean Cleanup and the Zero Foodprint initiative, two nonprofits dedicated to preservation and limiting the effects of climate change.

Bar Casa Vale maestro Jacob Harth (Ox, Davenport, Quince) will serve as executive chef, with help from chef de cuisine Nicholas Van Eck (St. Jack). The restaurant is another Nate Tilden property — the quiet restaurant kingpin has had fingers in institutions like recently shuttered izakaya Biwa and charcuterie behemoth Olympia Provisions. Stay tuned for more information about opening dates and menus.

• Erizo [Official]
• Bar Casa Vale [Facebook]
• All previous Bar Casa Vale coverage [EPDX]
• Zero Foodprint [Official]
• The Ocean Cleanup [Official]
• All previous Davenport coverage [EPDX]
• All previous St. Jack coverage [EPDX]
• All previous Biwa coverage [EPDX]
• All previous Ox coverage [EPDX]
• All previous Olympia Provisions coverage [EPDX]
• All previous Quince coverage [Eater SF]