If you're looking for an upscale, fine dining tasting menu with a warm, cozy dining experience, make dinner reservations at Portland's República restaurant. You'll enjoy a culinary adventure that both entertains and educates, with inventive, thoughtful dishes and impeccable service.
"We are not here to define what is Mexican. We are here to create anew, like those before us and those who will come after."
Those are the last two lines you'll find of República restaurant's Mexico Forward statement.
Dining here, you may feel the significance of those words to your core with every verbal introduction of each dish. And you may taste the weight of those words in each delightful, surprising bite.
And yet, if you are like me, you will also find that attempts to describe the cuisine, the soul of República often fall short. It is a dining experience that is both deep and complex and yet straightforward and simple all at once.
The most accurate and telling description I can provide at the time is to tell you that República is my husband's and my current favorite dining experience of 2024.
And while I fear my words will not convey the rich layers of complexity that will enrich your overall dining experience with unforgettable moments, I'll do my best to try.
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🇲🇽 Mexico forward cuisine
An unassuming entry from the corner of NW 10th Avenue and Couch Street in Portland's Pearl District leads to an inviting atmosphere where the open kitchen is the star.
We were fortunate to sit at one of the tables immediately facing the open kitchen. I like how they are not counter seats, and several feet away from the kitchen to give both diners and the kitchen crew space.
As you are seated, the host will give you a quick overview of what to expect during your dinner at República.
🍽️ 10-course tasting menu
We were invited to try the 10-course Chef's Tasting Dinner. There is also a 7-course tasting menu available.
The menu changes regularly. Here's a look at each course of delectable eats we enjoyed during our dining experience.
Course 1: maíz ancestral, frijolito, queso fresco
These three little bites were presented together as one dish, and were a wonderful introduction to the meal.
With a mix of ancestral and new world ingredients, these bites got us excited for the dinner ahead!
Course 2: geoduck, cucumber, chile de agua
This dish, we were told, represented a time of Japanese migration that brought more seafood to the Mexican plate. It's a roll of sea beans, persian cucumberm and geoduck with agua chile.
Course 3: butter bolete, coriander, sungold
Described to us as their take on street tacos with birria dipping sauce, this was a delicious course that we really enjoyed.
Course 4: bavette, wild rice, carrot
This was my favorite dish of the night.
It was described to us as the Pueblo take on beef bourguignon. Bavette is braised in pinot noir with carrots, onions, and marigold leaves on a bed of citrus lime salsa.
Course 5: serrano, requesón, peanut
A signature dish here at República, this is an inflated tortilla that you crack open with your fork or knife. Inside, are veggies and peppers, and it's topped with brussels sprouts.
Course 6: alpaca, nopal, lentil
While I've eaten many different foods in my life, this was my first experience (and Alain's) eating alpaca.
The texture of the meatballs on their own were a little rough, dry, and chewy, but combined with the lentils you got a hearty, satisfying bite.
Course 7: masita, nasturtium, whey
With a risotto-like texture, this was a rich, chewy dish balanced by the bright herbal quality of the nasturtium leaves.
Course 8: lamb, aji amarillo, morel
I really loved this dish. The earthy morels balance the spicy aji amarillo pepper.
BONUS COURSE: raspberry, boysenberry, agave
This was a palate cleanser that was so refreshing. Boysenberry masa with fermented then frozen raspberries. Like adult pop rocks without the sugar high and inevitable crash.
Course 9: amaranto, cream cheese, snap pea
This dish was accompanied by a story about how the Spanish burned down all of the amaranth fields, and how they were working to regrow them.
I loved the balance of textures in this dish. The crunchy amaranth was the star for me.
Course 10: new potato, cacao, strawberry
The lovely team at República kindly made me a dairy-free version of this dessert, but I wanted to show you the full version that Alain and other diners without a milk protein sensitivity received.
This final dish was like a mirror reflecting on the journey from start to finish. It included a masa abelskiver/donut-like component with new potato ice cream coated with a chocolate magic shell.
My favorite part: the cacao honeycomb-shaped tuille.
It was a creative, inventive dish that was also cozy and comforting.
🥂 Wine list
The wine list is just as intentional and thoughtful as the food menu.
It doesn’t just celebrate wines from Mexico, but intentionally highlights wines made ONLY by Mexican, women, BIPOC, or LGBTQ+ producers.
We tried the 2022 Sauvignon Blanc by Santo Tomas, and 2022 Valle Seco Cabernet Sauvignon.
Both paired beautifully with our meal. But what I really loved is how the restaurant's Beverage Director, Don Miguel Marquez, and team made ordering wine so much fun - without any pretense you often get when ordering wine at other upscale fine dining restaurants.
You can also order some refreshing cocktails with your dinner.
🎁 Thoughtful parting gifts
I adore restaurants that present the bill in some thoughtful, creative way. At República, they present the check within a book.
Ours happened to be by one of my favorite poets, Pablo Neruda. Talk about icing on the cake of an already elevated experience.
You also get little to go bites. On this night, we received little cookies that reminded me of the Polvorón cookies we ate as kids.
Accompanying the parting bites is an envelope with that evening's menu and a card describing the restaurant's philosophy.
Such a sweet and thoughtful way to end a memorable, delicious meal.
⭐️ Republica restaurant
República is part of the República & Co. hospitality group, owned by Angel Medina. The group includes restaurants (República, Lilia Comedor, De Noche), cafes/coffee shops (La Perlita, Electrica, Cadejo Coffee), a coffee roastery (Reforma Roasters), and bars (Comala).
The República kitchen is led by Executive Chef Jose Camarena. Also pictured in the photos in this post is Sous Chef Sabrina Quintana, and Beverage Director Miguel Marquez.
República is open for dinner only, Wednesday through Sunday, from 4:30pm - 8:30pm. Final seating is 8:30pm.
Reservations are highly encouraged.
You may choose from a 7-Course ($128 per person) and 10-Course Chef's Tasting Dinner ($150 per person). Gratuity is included, to allow the restaurant to offer living wages to its staff.
LOCATION:
100 NW 10th Ave
Portland, OR 97209
541-900-5836
For more information, please visit the República website: https://www.mexico-forward.com.
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