Holdfast Dining — the Place for Re-envisioned Seafood

I love a good backstory and Holdfast Dining has all sorts, including the pop-up birth.  Currently the open kitchen seating is housed in the tasting room at Fausse Piste Winery.  Will went to culinary school with the man who owns the winery.  As befits a winery, the restaurant is filled with large barrels, as well as an old press, that, if I understood properly, is still in use in “the season”.  So its roots are woven into the ambiance of the place, which is very Portlandesque, I may add.  The winery and restaurant are tucked away in part of a non-remarkable looking building in close-in southeast, probably a building that had its roots in an industrial endeavor.

Holdfast,  evolved from a pop-up created by chef Will Preish over the past three years.  Unfortunately I only heard of it in the last six months.  I must have been busy chowing down on other worthy endeavors.  But you can be sure that I am delighted to be part of Holdfast’s 522nd dinner.  I know this, because they put that info on the menu for May 19th.

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