Chef Martin Pfeifer wants his new fine dining restaurant Lansdowne to capture the feeling of walking along a secluded trail, only to discover a secret river spot. In an urban context, not that you’ve escaped the city, but somehow stumbled upon the very best part of it.

Freshly unearthed at 1639 NW Marshall St. on March 19, this new neighborhood gem is the next step for the Lansdowne Social dinner series, which brought people from all over the city to enjoy communal meals in Kerns.

As that concept evolved, it became clear that the team’s ambitions had outgrown the 16-seat space, and when the opportunity to move to Slabtown surfaced, it was too good to turn down. “Sometimes you just walk into a building and it feels right. We knew the things that were important to us,” Pfeifer said. That would be a natural ambience enhanced by industrial, early-century brick and classy finishes, from the bar’s gold railing to the elegant, emerald-hued booths.

In the spirit of transition, the initial menu at Lansdowne bridges the gap between winter and spring. You’ll find hearty butternut squash, hazelnut, and brown butter in the capellachi stuffed pasta, but also blonde romesco, meyer lemon, and fennel in a scallop dish that sings of sunnier skies.

“At the core of our menu is the tasting experience. which we really feel is the best way to experience this place, at least as a first-timer,” he said. “There's a certain narrative that we constructed. We want to make sure that not only is it a great experience, but that it’s representative of the range of what we're doing here and where we're taking these ingredients.” A la carte items, like beef tartare, focaccia, or a pink lemon tart dessert, will also be an option.

Cocktails are simpatico with the setting too, from the Oregon Old Fashioned to the rum and pear brandy-forward Laurelhurst, whose bubbles carry notes of Douglas fir to the nose.

As you read through the lineup, it becomes clear that no one style stakes a claim—if you had to slap a label on it, New American cuisine is probably best suited. More so, what Pfeifer and co. are looking to fulfill is a philosophy centered around hyper-seasonality and letting Pacific Northwest ingredients shine through each dish with intentionality. Forgoing an esoteric approach to let the quality of our region’s recognizable produce speak plainly and without pretext.

Like many chefs these days who choose to dabble in various culinary worlds, Pfeifer carries a diverse background. As a child growing up in California, he explained how influential his Italian-immigrant grandfather was to his career. “My early memories revolving around food and getting an appreciation for it came from being with him and watching him cook,” he said. His love and energy for the industry only grew when he left home to work in kitchens across Montana, and after that Seattle. His Portland resume includes stops at Quaintrelle, Mediterranean bistro Zula, and Aniks.

Now at Lansdowne, relationships built at the farmers market have equipped Pfeifer with the local larder needed to keep his menu in harmony with time and place, rotating every two to three months. Although nothing will remain static, the team will be mindful of feedback about popular recipes to make them available as long as possible.

Whoever you’re dining with, Lansdowne promises an intimate experience.