Seasonal fine dining since 2012

Cooked with the seasons, served with care

A seven-course tasting menu from 38 farms within a hundred miles of our kitchen.

Book a table View the menu

New autumn menu

Chanterelles, duck and the first plums

Our autumn menu arrives on October 1st. Tables are filling fast.

See the dinner menu Read the story

The bar at Hawthorne

Garden cocktails and a 2,000-bottle cellar

Walk-ins welcome at the bar every evening from 5:30 pm.

Drinks & wine Private dining

A dining room built around the farmers we love

14years of seasonal cooking

Our story

A dining room built around the farmers we love

Hawthorne began in 2012 with eight tables and one rule: cook what the land gives us on the day. Fourteen years on, the dining room seats sixty and the rule still stands.

Every plate starts with a phone call to a farmer, a forager or a day-boat skipper. The menu changes when they tell us it should.

Our story

Elias MoreauExecutive Chef & Owner

The menu

Tonight’s dinner

A taste of what is cooking this week. The full menu changes with the season.

Signature plates

Dishes guests come back for

Tasting menu

Seven courses, one season

Our signature experience, $145 per guest.

38

Partner farms

All within 100 miles of the kitchen.

Dessert

Pistachio soufflé

A kitchen that cooks with real conviction. The duck alone is worth the trip.

The Portland TableRestaurant of the Year 2025

From the grill

Wagyu striploin

Every evening

Sourdough baked at 6 am
Fish from two day-boats
Herbs from our garden

The bar

Garden cocktails from 5:30 pm

Walk-ins always welcome.

Inside the Hawthorne kitchen

Two minutes at the pass on a Saturday night, from first ticket to last plate.

The kitchen

Meet our chefs

Elias Moreau

Executive Chef & Owner

Trained in Lyon and Copenhagen before opening Hawthorne in 2012.

Amara Okafor

Head Pastry Chef

Makes every dessert, bread and petit four from scratch each morning.

Julian Reyes

Chef de Cuisine

Runs the kitchen day to day and leads our fire and grill section.

Kenji Watanabe

Sous Chef

Looks after our fish, sauces and the seasonal tasting menu.

Private dining

Rooms for every occasion

From an intimate cellar dinner for eight to exclusive hire for 120.

Seats 8 to 14 guests · Lower levelThe Cellar Room

Seats 4 to 10 guests · Inside the kitchenThe Chef’s Table

Up to 60 standing or 36 seated · May to OctoberThe Garden Terrace

Recognition

Awards & accolades

2025 Restaurant of the YearThe Portland TableFine dining
2025 Two starsNorthwest Dining GuideGuide
2024 Best Wine List, Grand AwardCellar & Vine MagazineWine
2023 Pastry Chef of the Year: Amara OkaforPacific Food AwardsPastry

Guest book

Kind words from our guests

The best meal we have had in Portland, full stop. The duck was extraordinary, and the team made our anniversary feel like the only table in the room.

Hannah & Leo ParkAnniversary dinner

We booked the Cellar Room for a client dinner and every detail was handled. Clara’s wine choices were the talk of the evening.

Marcus BellPrivate dining guest