A culinary poet and dessert artist, chef Justin Woodward splices seasonal high points, technical feats, and concentrated sauces into spare compositions of strange beauty. His best ideas are excitedly out of the box, among them an edible “terrarium” with dreamy onion custard and hypergreen onion-stalk purée standing in for soil beneath a greenhouse of backyard leaves and flowers. Woodward’s Michelin star–caliber desserts remain one of Portland’s best-kept secrets. Meanwhile, veteran restaurateur Monique Siu keeps the modern machine humming behind the scenes.