Simpatica Dining Hall
David Kreifels, Jason Owens and Benjamin Dyer expertly tapped into the Portland dining zeitgeist with this weekend-only, reservation-only restaurant. The three-course menu that ranges from $30 to $45 each day features superseasonal dishes that incorporate DIY everything, from charcuterie to condiments, all served at a long wooden communal table. Their Sunday brunch has a cult following—and one of the longest waits in Portland—for creative comfort dishes like chicken-fried bison and curry-seasoned fried chicken with cakey waffles. The trio followed up with Laurelhurst Market in 2009, which is a butcher shop by day, steak house by night.
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From the From the May 2008 Food & Wine Go List
<p>Too new to review as of April 2008.</p><p>For the past decade, Kerry Simon was anchored at the Hard Rock, but this spring, he’s moving to the David Rockwell–designed Palms Place. Along with his playful takes on comfort food—the junk-food dessert sampler has “snowballs” and cotton candy—he’ll focus on Asian-style dishes like Thai red chicken curry.</p>
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