Yet another westside hotel opens its own restaurant Friday, but the name in the kitchen may set this spot apart.
Vaux, the new restaurant within the Canopy Hilton, comes from Sara Woods, a chef who spent time at the illustrious Blue Hill at Stone Barns — the farm-centric restaurant that Eater once called “the best restaurant in America.” Woods also worked as a culinary producer for Martha Stewart and the Food Network, before moving to Portland and working for Jenn Louis’s Lincoln.
Vaux, named for Vaux’s swifts and their annual migration to South America, is Woods’ first restaurant where she is fully in command; the restaurant pulls inspiration from both Europe and local produce, from pizzas topped with local mushrooms to a hulking braised short rib with spaetzle and pickled shallots. The restaurant serves breakfast, lunch, dinner, and two separate happy hours; during the day, diners can expect dishes like grilled cheese on Nuvrei’s croissant bread, as well as salads and flatbreads.
For those seeking a drink, Canopy does have a full bar that leans on Oregon spirits, as well as a Willamette-Valley-heavy wine list. Like The Hoxton, Canopy’s restaurant space is open-format within the hotel; the lobby slowly transitions into the restaurant space and bar, with open patio seating and art from Elizabeth Leach Gallery. Vaux opens August 9 at 425 NW 9th Avenue.