American Restaurant, Cocktail Bar, and New American Restaurant · Hosford-Abernethy
1752 SE Hawthorne Blvd (at SE Poplar Ave), Portland, OR 97214, United States
Closed until 5:00 PM (Show more)
  • Tue–Sat
    • 5:00 PM–10:00 PM
  • Sun
    • 10:00 AM–2:00 PM
    • 5:00 PM–10:00 PM
$ $ $ $
Lunch, Dinner
Credit Cards:
Yes (incl. Discover & Visa)
Outdoor Seating:

Castagna is where modern sensibility meets natural ingredients for a sensory experience that defines a new Northwest cuisine.


Based on 58 votes

People like this place

  • What you need to know
    "Chef Lightner says,“In food the best things are the subtleties"(4 Tips)
    Nathan K.
    "The Dungeness Crab with Chilled Consume is to die for."(3 Tips)
    "Chef Justin Woodward"(2 Tips)
    Travel + Leisure
    "12-course tasting menu with such dishes"(3 Tips)
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22 tips and reviews.

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  • all tips and reviews
  • lightner
  • justin woodward
  • Dungeness crab
  • tasting menu
  • romantic
  • burgers
  • locally sourced food
  • wine
  • rice pudding
  • espresso
  • pears
  • chefs
  • dinner
  • caramel sauce
  • almonds
  • figs
  • blueberries
  • dips
  • good for special occasions
  • staff
  • Steve P.

    I ITV gthing

    Steve Pagenstecher · January 17
  • Michael D.

    Wow. The place to go in #portland for a magical molecular meal. Do the tasting menu!

    Michael Davidson · January 4
  • Travel + Leisure

    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.

    Travel + Leisure · June 5, 2014
  • Eater

    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]

    Eater · January 8, 2014
  • Karla V.

    Fabulous succotash.

    Karla Vallance · September 10, 2013
  • Josh A.

    This place is amazing and the price is very reasonable for what becomes a 15 course meal. Highly rated for all foodies out there.

    Josh A · August 4, 2013
  • Monique S.

    Right next door to the Café!

    Monique Siu · April 25, 2013
  • Nathan K.

    The Dungeness Crab with Chilled Consume is to die for. Get some!

    Nathan Kam · August 24, 2012
  • Nathan K.

    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.

    Nathan Kam · August 24, 2012
  • Shawn V.

    Ask for some aoli with the fries. Delicious for dipping. Also request "light salt"; otherwise I have found they consistently arrive over-salted.

    Shawn Vitt · April 25, 2012
  • J. M.

    Almost everything's terrific, nothing's bad. But the soups.... Mmm best soup in town.

    J. Morgan · December 15, 2011
  • Willamette Week

    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.

    Willamette Week · August 24, 2011
  • Stacy A.

    The lamb is incredible!

    Stacy Austin · July 22, 2011
  • Courtney S.

    Amazing! Everything we ordered was out of this world!

    Courtney Stack-Slutsky · June 24, 2011
  • Deb P.

    I love the burgers here and if they have the pear and fig crumble - go for it. Read more

    Deb Pang Davis · May 16, 2011
  • tiva f.

    awesome staff. nice dinner portions. loved the rice pudding w/ caramel sauce to seal the deal!

    tiva forman · March 30, 2011
  • Portland Monthly

    Castagna’s casual side doesn’t look stereotypically “family,” but the staff at this modernist box treats kids like valued customers. Read more

    Portland Monthly · March 9, 2011
  • GourmetLive

    When asked what keeps his dishes original, Chef Lightner says,“In food the best things are the subtleties, a texture, a seasoning, and balance.”

    GourmetLive · February 17, 2011
  • Eater

    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

    Eater · January 11, 2011
  • Bon Appetit Magazine

    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

    Bon Appetit Magazine · January 4, 2011
  • Portland Monthly

    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

    Portland Monthly · November 4, 2010
  • Jill E.

    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.

    Jill E · June 25, 2010

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