World's Best Secret Dining Clubs

Courtesy of Plate & Pitchfork

Underground restaurants, hidden kitchens, and fly-by-night food experiments from Austin to Tokyo.

Plate & Pitchfork

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Plate & Pitchfork
Portland, OR

The Scene: During peak summer months since 2003, founders Erika Polmar and Emily Berreth have held a series of dinners at working farms within striking distance of Portland. Chefs, many of whom hail from Portland’s top restaurants, set up makeshift kitchens amid the crops. After a tour and tasting with a local Willamette Valley winemaker (think spicy Pinot Noirs from Argyle), guests sit down to long banquet tables adorned with meadow flowers for a parade of family-style dishes made from the freshest ingredients, like zesty salads featuring just-picked tomatoes from surrounding vines.

Hot Plates: Peach-tarragon soup; grilled lamb with a tomato-cinnamon sauce; warm Gravenstein apple crisp with crème fraîche.

The Lowdown: $90–$150; three dinners per week, July and August only; 100 guests.

 

World's Best Secret Dining Clubs

Plate & Pitchfork

Plate & Pitchfork
Portland, OR

The Scene: During peak summer months since 2003, founders Erika Polmar and Emily Berreth have held a series of dinners at working farms within striking distance of Portland. Chefs, many of whom hail from Portland’s top restaurants, set up makeshift kitchens amid the crops. After a tour and tasting with a local Willamette Valley winemaker (think spicy Pinot Noirs from Argyle), guests sit down to long banquet tables adorned with meadow flowers for a parade of family-style dishes made from the freshest ingredients, like zesty salads featuring just-picked tomatoes from surrounding vines.

Hot Plates: Peach-tarragon soup; grilled lamb with a tomato-cinnamon sauce; warm Gravenstein apple crisp with crème fraîche.

The Lowdown: $90–$150; three dinners per week, July and August only; 100 guests.

 

Courtesy of Plate & Pitchfork
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