In the summer of 2013, with a counter, dime-store stools, and a rented kitchen at Northwest Portland food incubator KitchenCru, Will Preisch bolted out of nowhere with a fresh vision of modern eating. It was casual, accomplished, tweezered on the spot, then handed across the counter to diners while cross-talking about music and methods. Almost overnight, Holdfast vaulted into the top tier of Portland dining, and Preisch earned Portland Monthly’s tag as Rising Star Chef 2013.  Eventually, Holdfast grew to three nights a week with diners scrambling for seats.

Now, the bearded wonder and his co-pilot Joel Stocks are taking a step on firmer ground. Sometime in late January, Holdfast plans to relocate to the front room of Fausse Piste winery, 537 SE Ash St. Preisch expects to sign a lease next week.

Here’s the game plan for now, according to Preisch: “We will be open 4 days a week in the new space, Thursday through Sunday. On Thursday nights we will serve a six-course menu at our lower price point of $65. The other three nights we feature our nine-course menu at $90.”

Holdfast will continue a counter-seating environment, with room for 12, along with optional paired wines and a new juice program for non-drinkers.  

Preisch says that he and Stocks aren’t looking to change the Holdfast experience overall.  But a new space will offer more control over the lighting, the noise, and the atmosphere, adding “It will be largely the same experience, just in a more intimate environment.”

Stay tuned for more details as they unfold.