Will Preisch and Joel Stocks deliver a fresh vision of what fine dining in Portland can be: high-quality, highly personal, and casually ceremonial. The former pop-up perches in the romantically rustic front room of Fausse Piste urban winery, where one dines among the barrels as electro-pop wafts from vintage speakers. But the wide-ranging thinkers still swing easily from modern to gritty, one-bite snacks to multifaceted entrées, foraged sea plants to beef snagged at New Seasons. Upgrades include coffee trays bearing homemade candies and lively juice pairings or complex ciders, wines, and craft brews. Sign up online, snuggle in at the chef’s counter, and dig into multiple courses conceived, cooked, composed, and hand delivered by a pair of guys who also serve as the evening’s hosts and dishwashers.
On Mondays only, Deadshot takes over the restaurant: a casual bar night where cocktails rule with Machiavellian swagger. Barman Adam Robinson, back from a stint at Taipei’s Ounce, makes his reentry alongside Holdfast’s Joel Stocks and Will Preisch and their short list of throwback snacks like pig ear nachos, togarashi prawn heads, and a blood pudding mac “borrowed” from the defunct Beaker & Flask.