CHEF JOSÉ CHESA’S SECOND RESTAURANT CHESA OPENS FEBRUARY 23

Named after his father José Chesa Senior, Chesa celebrates family and its connection with food, from its Spanish modern menu and charcoal infused dishes to its decor 

 

Acclaimed chef José Chesa’s first restaurant, Ataula, tells the story of a second-generation chef and restaurateur and his version of traditional Spanish dishes. His newest restaurant, Chesa, blends Catalonian tradition and modern techniques to create a menu of unique paellas and tapas, offering a deep-rooted connection to Chesa’s Spanish heritage through food. Created with business partners, his wife, Cristina Baéz and Emily Metivier, Chesa will honor his father José Chesa Senior and his legacy, and tell the story of his childhood. Each dish will share a memory with diners of dishes his own father, also a chef and restaurateur,

Aviary in Portland Introduces Vegetarian Tasting Menu

On the heels of a successful first year of their quarterly Vegetarian Dinner Series, Aviary is introducing a daily vegetarian tasting menu, starting tonight. Every night, the restaurant will offer a four-course menu of chef-selected vegetarian dishes for $40 per person. Each item will also be available on the regular dinner menu á la carte. 

 

Aviary’s dinner menu has always featured numerous creatively composed vegetarian options, something personally important to Chef/Owner Sarah Pliner. Pliner, who was once herself vegetarian, recalls the incredibly limited options in many restaurants and has intentionally dedicated a substantial amount of Aviary’s dinner menu to vegetable-focused dishes.