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Nestled in the midst of Oregon wine country, Okta integrates the roots, fruits, leaves and creatures — even the twigs and rocks — in the Pacific Northwest right into a tasting menu with spiritual dimensions. The chef Matthew Lightner (previously of Castagna in Portland, Ore., and Atera in Ny) as soon as cooked at Noma, whose impact is obvious i

The quarters are close — 20 or so seats — but intimacy is The purpose, when you shuffle in and find yourself nearly encounter-to-face with Bo Porytko as he diligently will work the stove. The food items is hearty — as you could count on from a chef cooking within the tradition of his Ukrainian grandmother — but it's accented by pro grace no

Manual article review is required for this article

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