November 28, 2022


World Travel Service

‘Telling tales’ at new high-end lodge, restaurant

‘Telling tales’ at new high-end lodge, restaurant

‘Telling tales’ at new high-end lodge, restaurant

Kirby Neumann-Rea##Tributary Resort valet Chris Marquez sweeps the sidewalk early Thursday in preparation for friends on the lodge, entry at proper, and okta restaurant,left. Tree wells in entrance of the lodge and restaurant are crammed with hazelnut shells.

Company who dine at okta, McMinnville’s latest high-end restaurant, or keep within the linked Tributary lodge, could have a novel expertise, normal supervisor Christine Langelier mentioned.

That includes the preparations of acclaimed Chef Matthew Lightner and no matter occurs to be ripe that day, okta goals to offer diners one thing unforgettable that can not be repeated, though it might be equaled the subsequent time folks go to, she mentioned.

“We’re making an attempt our greatest to inform the story of the Pacific Northwest and a particular second,” Langelier mentioned.

Okta and Tributary, an eight-suite lodge managed by Reyn Nakamasu, previously of The Allison, opened this week within the historic Taylor-Dale Constructing, at Third and Ford streets downtown.

Native residents may even see friends pulling up on Ford Road, beside the century-old constructing, then disappearing inside by way of a ramp that when noticed deliveries of nails, saws and hammers. (The parking spots are designated for lodge/restaurant use solely.)

Or they might see them strolling straight into the restaurant, positioned in a brand new construction between Taylor-Dale and Troon wine bar, or climbing the steps to Tributary’s second-floor foyer or all the way down to its basement bar and lounge.

Restored and constructed by homeowners Shaun Kajiwara and Katie Jackson, the lodge and restaurant are anticipated to attract many guests to McMinnville. Nakamasu and Langelier mentioned about two-thirds of the names on the opening reservation checklist are native folks keen to take a look at the mission and Lightner’s ever-changing menu.

Okta will provide tasting menus with seven to 12 programs on Wednesdays and Thursdays, and much more (“as many because the chef desires”) on Fridays, Saturdays and Sundays. Meals will begin out with appetizers, construct to protein dishes and end with “a collection of desserts,” Langelier mentioned.

The precise menu is as predictable because the climate — or the quantity of cloud cowl on a given day, which is the which means of the phrase “okta.” That’s as a result of Lightner lets not simply the seasons resolve what he’ll harvest for the kitchen, however the very day.

When okta and Tributary held a apply opening in early July, as an illustration, one among its workers introduced in wild roses. Lightner used them in a dessert. On one other day, he might need labored with tayberries, peaches or one thing else at peak ripeness.

Okta works with native growers, meat producers, line fishermen and different purveyors, comparable to Drake Farms of Carlton and Bernards Farms west of McMinnville.

However Lightner takes inspiration, and far of its produce, from its personal one-acre backyard on the Kajiwara/Jackson property on Ribbon Ridge, northeast of Carlton.

Katie Boeh runs the backyard, working the soil and tending the plans by hand. She retains in shut contact with the chef — they created a week-by-week plan for planting final fall, they usually monitor how issues are going every day to see what’s at its peak and what wants extra time.

“They’re very a lot of the second,” Langelier mentioned. “They hearken to the bottom and what the land provides us.”

In winter, they are going to harvest contemporary produce from three greenhouses. However Lightner and chef de delicacies Brendan Byer additionally will work with a lot of the summer season produce that’s been preserved in varied methods by larder chef Larry Nguyen.

Nguyen makes use of historic methods, from fermentation to pickling to drying, to protect produce at its peak, Langelier mentioned.

Diners can count on to spend about 2 1/2 hours in okta, time which may be prolonged by a go to to the basement bar and lounge for cocktails or a glass of wine from the lodge’s 2,000-bottle cellar curated by beverage director Ron Acierto.

The cellar bar and lounge open to the general public at 5:30 p.m. Wednesday by means of Sunday; no reservations are wanted.

For lodge friends, the lounge opens at 5 p.m. Rooms additionally embody an computerized reservation at okta.

As with the restaurant, Tributary is service-oriented and geared toward creating an expertise tailor-made to every one that stays there, Nakamasu mentioned.

Company could have the choice of a tour of the property constructing after they depart their automobile with a valet on Ford Road. In the event that they like, a information will lead them down the supply ramp and previous the prep kitchen downstairs, describing the historical past of the constructing and metropolis.

An elevator or stairs take them to the second-floor foyer, then they go to their suites, every of which is known as for an Oregon river. They vary from the 668-square-foot Yamhill suite to the 852-square-foot Grand Ronde.

Nakamasu mentioned friends can select privateness or a extra hands-on expertise throughout their keep, including wine tastings within the cellar or different actions outdoors the lodge.

“We wish to provide you with a curated expertise with no matter you’re excited about,” he mentioned.

Within the eating room, each lodge friends and different okta friends will expertise fastidiously thought-out lighting and music.

“It’s a powerful hospitality expertise that begins while you enter,” mentioned Langelier, who moved to McMinnville for the okta mission final yr after managing eating places in New York Metropolis. “It’s extra like dinner and a present.”

Some will pull up “Feast” picket chairs by artist Bowen Liu to white oak tables made particularly for the restaurant by woodworker Cody Compagna. Others will sit on banquettes upholstered in velvety blue material.

Programs are served on white ceramic plates by Lillith Rockett combined with darker items by Lindsay Oesterritter and impartial serving items by Natasha Alfonse.

The eating room and basement foyer are embellished with textiles by artist Hiroko Takeda.

“We would like it to really feel like dwelling,” Langelier mentioned.

About 40 folks work for the three properties concerned within the mission, together with Ribbon Ridge Farm together with the McMinnville lodge and restaurant.

Langelier mentioned she, the homeowners and Nakamasu all are encouraging the entire workers to grow to be concerned with the area people.

Dinner at okta prices $165 Wednesday or Thursday or, for the expanded tasting menu, $260 on Friday, Saturday or Sunday. Pescatarian and vegetarian choices can be found.

Staying within the Tributary lodge in a single day prices from about $400 to $1,275, relying on the room, day of the week and time of the yr. All stays embody an okta-inspired breakfast.

Reservations for Tributary could be made on the lodge web site,

If you wish to dine at okta, ebook a reservation by means of the restaurant web site, / Langelier mentioned extra tables might be supplied sooner or later because the restaurant perfects its consistency.

For extra info, name 503-376-5200.