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  • Eater
    Eater1월 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]
  • Odile R.
    Odile Roujol11월 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.
  • Eater
    Eater1월 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] 자세히 보기
  • Odile R.
    Odile Roujol11월 25, 2017
    Choose between the 2 menus that make you discover an inventive Chef trained at the French school. Local ingredients and green ones.
  • Travel + Leisure
    Travel + Leisure6월 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.
  • Nathan K.
    Nathan Kam8월 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.
  • Michael D.사용자 이미지의 하트 아이콘
    Michael Davidson1월 4, 2015
    Wow. The place to go in #portland for a magical molecular meal. Do the tasting menu!
  • Josh A.
    Josh A8월 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.
  • Shawn V.
    Shawn Vitt4월 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.
  • Willamette Week
    Willamette Week8월 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.
  • GourmetLive
    GourmetLive2월 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.”
  • Jill E.
    Jill E6월 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.
  • Nathan K.
    Nathan Kam8월 24, 2012
    The Dungeness Crab with Chilled Consume is to die for. Get some!
  • Portland Monthly
    Portland Monthly11월 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... 자세히 보기
  • tiva f.
    tiva forman3월 30, 2011
    awesome staff. nice dinner portions. loved the rice pudding w/ caramel sauce to seal the deal!
  • Keith D.사용자 이미지의 하트 아이콘
    Keith Daly4월 28, 2016
    Experience of a life time!
  • Deb P.
    Deb Pang Davis5월 16, 2011
    I love the burgers here and if they have the pear and fig crumble - go for it. 자세히 보기
  • Courtney S.
    Amazing! Everything we ordered was out of this world!
  • Steve P.
    Steve Pagenstecher1월 17, 2015
    I ITV gthing
  • J. M.
    J. Morgan12월 15, 2011
    10회 이상 방문함
    Almost everything's terrific, nothing's bad. But the soups.... Mmm best soup in town.
  • Monique S.사용자 이미지의 하트 아이콘
    Monique Siu4월 25, 2013
    Right next door to the Café!
  • Karla V.
    Karla Vallance9월 10, 2013
    Fabulous succotash.
  • Stacy B.
    Stacy Bo Bacy7월 22, 2011
    The lamb is incredible!
  • Portland Monthly
    Portland Monthly3월 9, 2011
    Castagna’s casual side doesn’t look stereotypically “family,” but the staff at this modernist box treats kids like valued customers. 자세히 보기
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