Simpatica Dining Hall
Located in an art-lined basement with communal tables in a building east of the Willamette River, this restaurant sprouted from a charcuterie and butcher shop called Viande Meats and Sausage and focuses on comfort food crafted from local, seasonal ingredients. There's a Friday and Saturday dinner, which changes daily and has four courses, which might include slow-cooked Wagyu beef brisket with spoonbread or seared scallop spiedini with Cara Cara oranges. Sunday brunch is a la carte, and the menu changes frequently, but waffles endure. They’re vessels for toppings both sweet (dried fruits and Chantilly cream) and savory (fried chicken).