festivore CHOICEFife
Courtesy of Fife web site
...celebrate the seasons, honor the farmers
Neighborhood: Northeast Portland
Cuisine: Pacific Northwest
Cost: $$$
Chef: Marco Shaw
4440 NE Fremont St
Portland, Oregon, United States
(Map)
FifeRestaurant.com
+1 (971) 222-3433
Category Awards
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Festivore Choice| Restaurant Features | ||
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| Food | awesome salads, nutrient balance, organic / real food, pastured animals, seasonal menu | |
| Place | outdoor tables | |
| Service | ||
| Scene | chef's table / bar, hang out for a while | |
| Values | eco-warrior, local sourcing, natural ingredients, respect for the land / oceans | |
From the Restaurant Site...
Fife Restaurant is known for it’s commitment to quality, farm fresh food that supports Oregon’s sustainable agriculture. The entire menu is comprised of organic products that are delivered daily to their doorstep from area farmers and ranchers, ensuring that only the very best products are used to create irresistibly delicious, mouth-watering dishes each and every time.
Chef / Owner Marco Shaw and the culinary team at Fife Restaurant change the menu daily and your experience is never the same twice. Comfortable, yet refined, local and accessible, this Northeast Portland restaurant is a local favorite hot spot surely not to be missed. Fife Restaurant is dedicated to supporting sustainable agriculture and Oregon’s fantastic array of local, organic farmers. Due to the seasonality and availability of certain produce, Chef Marco Shaw changes his menu daily.
Chef Shaw: “This restaurant is a culmination of my experiences cooking around the States. I was fortunate enough to get the chance to work with some of the best chefs in this country and from each of them I learned many valuable lessons. I dreamt that my first restaurant would be just like coming to my house for dinner. At my house, people always hang out in the kitchen so I wanted this restaurant to be an extension of my home.
“I left the kitchen open so that from there I could see every diner and in turn every diner could see the kitchen. There are a few “coveted” seats right in front of the kitchen where you can sit if you want to be in the middle of the action.
“We work almost exclusively with small farmers all of which are within 100 miles of the restaurant. We pick most of the seeds for the produce that is grown for us and we are able to specify the diets of most of the animals that we use. This relationship that we have with our farmers and ranchers allows us to bring to you the best of each season and of each day. The menu changes every day, a necessary by-product of working with these small farms.
“What we do isn’t supposed to be ground breaking or revolutionary; we’re not trying to re-invent the wheel. This is just clean, sensible, straight forward, conscientious cuisine.”