Review Verdigris - Portland

Eleanor Titus

I haven't enjoyed a meal so much in ages! The braised boar was delicious and fork tender. The presentation was gorgeous. The poached pear was beautiful and phenomenally good. I would recommend this restaurant as an absolute first choice.

Narr Kit Kat

OMG this place is so phenomenal! The chef came and talked to us and he owns the quails that the quail eggs on the menu are from. The art murals are incredible, and we tried a lot of things on the menu. Everything was exceptional (except maybe the focaccia, but that ok!) I’m in love 😍 this photo is of the venison tartar - not games at all and so delicious! I was bummed they were out of the wild boar, but the menu is always changing, which is very exciting! Waitress didn’t know how to pronounce wines and couldn’t really help with guidance, but did bring out three different ones to taste. Gratuity was included. Menu for the week of 9/6/23

David Lantz

Not perfect but very definitely interesting. TLDR Unique and original, the Focaccia with the dip was heavy on the oil and salt which I was totally good with. The duck was slightly under seasoned and and simply cooked, they are probably should have been a marinade or some addition to it. It was a wine event so I don't recall if there was two or three sauces. They do a great job with those, there was this one slightly honey peppery thing I couldn't quite figure it out. I would have liked to spend a little bit more time but it was focusing on the wine. I think I would have removed one of the sauces and done another vegetable or a starch, the servings were a bit too small. My favorite thing in the unique apple tart dessert was the dandelion root macaroon. Skip the apple tart and just serve four or five of those. Anyway good evening and I would recommend trying this place. It's great to see somebody thinking outside the box.

Kit Lai Pine

Morchella wasn’t on our radar of restaurants to try unto our daughter alerted us Morchella was on the list. The chef, Cameron is known for foraging his ingredients. He came out to greet his diners. We asked about his foraging. He was happy to share the book he used to identify the wild edible plants. He shared his philosophy of using local, wild and sustainable ingredients. That’s he doesn’t serve chicken, pork or beef in his restaurant. We started our dinner with Sun-choke Pave. Layers of soft sunchoke with crispy outside and crunchy and crispy shallots on top with delicious sauce around it. The roll was soft and warm with porcini soft butter. The oysters were sweet and briny. My husband had Sturgeon with barley and mustard green. I had the rich duck bread pudding. The Sturgeon was perfectly cooked and quite flavorful for a mild fresh water fish. The duck bread pudding with the soft roll mashed with shredded duck confit legs with reduced maple jus. Maybe just a bit too salty for me because of the reduction. For dessert we had the vegan Pine Nuts Panna Cotta with Blood Orange. The Panna Cotta had an earthy taste and the blood Orange added acid to this dish. Love the mural on the walls. Friendly service on a nice local street. Morchella is definitely one of the best and original restaurants we ate in Portland. Can’t wait to come back particularly in Spring and Summer to see what Chef Cameron comes up with.

Kyle Korson

Our first time dining at this quaint little establishment and we we're all blown away by the meal from start to finish. We tried almost everything on the menu Family Style and everything from the freshness of the ingredients to the creativity of the local/forage-forward menu, was above and beyond our expectations. Can't wait to go back!

Sara Tone

5 stars plus!! incredible food and experience. my partner and I shared 4 dishes plus dessert, each one ridiculously good. so much flavor and texture. loved the inclusion of wild, foraged, and underused plants and flavor profiles. this food is living art that will surely enrich your palette. not to mention superb service and a wonderful atmosphere. we loved the wall painting!! bon a petit ✨

Robin Stilwell

Our first time eating here and what an incredible experience. It is very cozy inside with a beautiful mural on the wall and lots of edible plants hanging that they actually use in the dishes. Their menu is small but mighty since it features all seasonal, fresh ingredients. Everything is made from scratch. Our only regret was not trying the chef’s tasting menu. Each dish we ordered off the regular menu was better than the last. The staff were friendly and welcoming, and the chef even came out to talk to us for a moment. The entire dining experience was superb. We will absolutely be back for the tasting menu!

Molly Johnson

Second time dining here and it was just as delicious as a year ago. It's the kind of food I wish I could eat every day. flavorful veggies + meat. Not heavy, but filling and healthy. Also, boar bacon on radicchio salad? YUM!

Paul Recchia

Oh. My. God. Morchella is incredible. My girlfriend and I tried this new restaurant, and we will most certainly be back. Our favorite dish was the wild salad. Fresh foraged greens, delicious apples, elderberry, hazelnut, and a subscription vinaigrette. Not only was it the best dish that we ate there, but it may be one of the best balanced dishes I've ever had in my life. The only little hang up is that my girlfriend was not a fan of the venison, and they immediately took it back and made it right. She ended up with the duck egg pappardelle which was incredible. Whatever you get for starters and entrees, make sure to save room for dessert. The hazelnut panna cotta was a study in hazelnuts. Incredible panna cotta made from hazelnut milk, served with candied hazelnuts, braised pears, and quite possibly the best hazelnut butter I've ever had. The yarrow ice cream was like a fresh deconstructed berry crumble with a porcini pie crust. Everything was delicious, fresh, and local. I cannot say enough good things about this restaurant, please do go check it out. I know we'll be back.

Missy B

Wow! What an amazing experience we had here at Morchella. Table wasn't ready but we enjoyed a nice Fernet next door while Cameron and his staff set up the perfect table for our Valentine's date. When we were seated there was a glass of Wildflower(?) which I learned is a cross between Champagne and Riesling wine! Delicisioco!! The staff were informative, the art was amazing and music was not typical but good! There really isn't anything to complain about as each dish that came out was not only tasty but the presentation was stunning. It made me re-imagine food all together. The place feels cozy, inviting and what an idea to not only local source but local forge. The PNW has an abundance and we are blessed but the way Cameron and his staff piece these intricate edible items together is something to experience. This is a MUST try, must support and must refer Portland restaurant!! This is fine dining. 🍴oh, don't skip on dessert.

Pechluck

Verdigris, located at 1315 NE Fremont St, is the epitome of a neighborhood gem. It’s an intimate bistro with less then 40 seats, and inside in the candlelight in the evening you dine seated in comfy and solid chairs at wooden tables with an open feel that you could imagine also inside a home next to a super well stocked and efficient home kitchen.The decor is simple, functional but elegant while still being warm, and the food is classic but with little touches of something new to keep it interesting.

J. Davis

Had a delicious brunch here. Prices were reasonable given the quality. Carbs were extra but tasty. I had the mushroom bacon scramble. Ok parking