Estes just turned 3 months old and I’m just grateful I get to cook for you and host you into our home. #italianamericanfood #eatyourfeelings #portlandrestaurants #eatinginpdx #pdxeats
Sometimes the best way forward is to look to the past. I can’t even count how much chinook salmon I cooked on a cedar plank - a method I learned from my mentor @vit0bike during my time at Paley’s Place, so this PNW version of the Italian seafood stew, Brodetto di Pesce, is in honor of him. Grazie Mille, my friend. Cedar- Planked Chinook Salmon, spring brodetto of clams, calamari, tomato & shellfish brodo, peas and asparagus A beautiful fish brought to us by @corfiniseafood
I think the last time 3 months went by this fast was probably when any of my 3 kids were born and the time after. What a whirlwind. We’re settling in nicely, our space fits us better than I could have imagined, and we have absolutely the best team. Grazie Mille to you all who have supported us. If you haven’t seen - we changed our Sunday hours to 4pm-8pm. And tonite - for the first time since we opened - I’m taking a night off of service to be with my family. I wouldn’t do this if I didn’t absolutely believe in the team - you’ll be well taken care of. The books look a bit light - so come put these kids in the weeds!
ATTENZIONE!!! NEW SUNDAY HOURS STARTING THIS SUNDAY, 4/19!! Our new hours are 4pm-8pm every Sunday, all other hours are 5-9 Wed, Thu and 5-10 Fri-Sat. We appreciate all the love we’ve been getting since we opened our doors! 3 months has flown by. We ❤️❤️❤️ you, Portland! Mangia, Mangia! A Presto!
Whether it’s my Mom’s Lasagna or our new pork involtini, we’re having fun. It’s an honor to feed you, Portland. Come in and try our version of Italy.
Pancetta-Wrapped Pork Involtini!! Stuffed with mushrooms, served with broccolini& spring onions and morel & Marsala cream We are very excited about this new dish! Spring is in the air! Sunday is a great day to come in and let us take care of you. Doors open at 5! Mangia Mangia!!
A few of our favorite things, and suddenly spring is here. Our herb ricotta gnocchi with Dungeness crab and basil Alfredo is on the menu officially, and who knows, it may never leave. Either way, it’s here for you now. Doors open at 5. Ciao ciao, a presto!
Red Sauce Wednesday Grazie Mille to everyone who’s has come through for our special Wednesday menu. Its awesome to cook a few dishes that come from Mama in turn from Nonna. I remain as true as possible to the original meatball and lasagna recipes, mostly for nostalgia for me, but maybe for some of you as well. Even if it’s your first time having these, I think they’ll stay with you like they have for me. EVERY WEDNESDAY 5-9.
BUONA PASQUA! Its Easter Sunday and the sun is OUT! We have our ricotta gnocchi with Dungeness crab on special tonite! Here for you, doors open at 5!
Life at Estes lately
I’m lucky I get to work with the best. I’m so proud of all your hard work, commitment and teamwork. It’s not all easy, but you make it feel that way. Having a sense of lightness when we’re also on a mission with purpose is key. Grazie Mille.
We’re pushing the spring agenda a bit, but I’m excited to have our pasta al pesto back on the menu! Tagliatelle made green with spinach and our basil-hazelnut pesto finished with really nice aged parmigiano make this one of my all time favorites, and I’m very happy to share this with you, even when it’s dumping rain outside. GRAZIE MILLE - your continued support means so much to all of us at Estes. Doors open at 5, A Presto!!