American Restaurant, Cocktail Bar, and New American Restaurant$$$$
Hosford-Abernethy, Portland
  • The experts at Bon Appetit Magazine and Eater recommend this place
    • Bon Appetit Magazine
    • Eater
  • Portland Monthly
    "Lightner has transformed this already respected bastion"(4 Tips)
    Nathan K.
    "The Dungeness Crab with Chilled Consume is to die for."(3 Tips)
    "Chef Justin Woodward"(2 Tips)
    Nathan K.
    "The tasting menu for $95 is a steal."(3 Tips)
25 Tips and reviews
  • lightner
  • justin woodward
  • Dungeness crab
  • tasting menu
  • romantic
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  • Recent
  • Popular
  • Odile R.
    Odile RoujolNovember 25, 2017
    Great sommelier who will guide you in great European wines : Portugal, Germany, Italy... beautiful wines. Try the wine pairing. It’s a must.
  • Odile R.
    Odile RoujolNovember 25, 2017
    Choose between the 2 menus that make you discover an inventive Chef trained at the French school. Local ingredients and green ones.
  • Keith D.
    Keith DalyApril 28, 2016
    Experience of a life time!
  • Steve P.
    Steve PagenstecherJanuary 17, 2015
    I ITV gthing
  • Michael D.
    Michael DavidsonJanuary 4, 2015
    Wow. The place to go in #portland for a magical molecular meal. Do the tasting menu!
  • Travel + Leisure
    Travel + LeisureJune 5, 2014
    Justin Woodward, a Noma alum, spotlights foraged ingredients at Castagna. Expect a 12-course tasting menu with such dishes as Dungeness crab and yellow-foot chanterelles with an infusion of hops.
  • Eater
    EaterJanuary 8, 2014
    Chef Justin Woodward deftly continues Castagna's reputation as the pioneer of the local "au natural" culinary movement: Greens and flowers are foraged by the chef himself. [Eater 38 Member]
  • Karla V.
    Karla VallanceSeptember 10, 2013
    Fabulous succotash.
  • Josh A.
    Josh AAugust 4, 2013
    This place is amazing and the price is very reasonable for what becomes a 15 course meal. Highly rated for all foodies out there.
  • Monique S.
    Monique SiuApril 25, 2013
    Right next door to the Café!
  • Nathan K.
    Nathan KamAugust 24, 2012
    The Dungeness Crab with Chilled Consume is to die for. Get some!
  • Nathan K.
    Nathan KamAugust 24, 2012
    Food is creative, flavorful, and inspiring. The tasting menu for $95 is a steal. If you love food, appreciate solid technical execution, and enjoy surprising flavor combinations, this is your place.
  • Shawn V.
    Shawn VittApril 25, 2012
    Ask for some aoli with the fries. Delicious for dipping. Also request "light salt"; otherwise I have found they consistently arrive over-salted.
  • J. M.
    J. MorganDecember 15, 2011
    Been here 10+ times
    Almost everything's terrific, nothing's bad. But the soups.... Mmm best soup in town.
  • Willamette Week
    Willamette WeekAugust 24, 2011
    WW's Restaurant of the Year 2010 Runner-Up Ideal Meal: Choose one dish from each of the menu’s four categories for $65 to get the full Lightner experience.
  • Stacy A.
    Stacy AustinJuly 22, 2011
    The lamb is incredible!
  • Courtney S.
    Amazing! Everything we ordered was out of this world!
  • Deb P.
    Deb Pang DavisMay 16, 2011
    I love the burgers here and if they have the pear and fig crumble - go for it. Read more
  • tiva f.
    tiva formanMarch 30, 2011
    awesome staff. nice dinner portions. loved the rice pudding w/ caramel sauce to seal the deal!
  • Portland Monthly
    Portland MonthlyMarch 9, 2011
    Castagna’s casual side doesn’t look stereotypically “family,” but the staff at this modernist box treats kids like valued customers. Read more
  • GourmetLive
    GourmetLiveFebruary 17, 2011
    When asked what keeps his dishes original, Chef Lightner says,“In food the best things are the subtleties, a texture, a seasoning, and balance.”
  • Eater
    EaterJanuary 11, 2011
    Matt Lightner has caught the attention of everyone from Food & Wine to the NYT, and Castagna has quickly become the poster-child of an elegantly "au natural" culinary movement. [Eater 38 Member] Read more
  • Bon Appetit Magazine
    Bon Appetit MagazineJanuary 4, 2011
    Chef Matt Lighner uses the expected local ingredients (Dungeness crab, blueberries) as well as the unusual (green almonds, ferns, nettles), with dazzling results. Read more
  • Portland Monthly
    Portland MonthlyNovember 4, 2010
    Barely 30 years old and chef at Castagna for little more than a year, Lightner has transformed this already respected bastion of clean and classic fare into an avant-garden laboratory... Read more
  • Jill E.
    Jill EJune 25, 2010
    please, please, please trust me and order the chinook salmon w/ sugar snap peas, soaking in jamon broth. And then let me know what YOU think.
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