Accolades

  • Nominee for Best Chef: Northwest
    James Beard Foundation
  • Restaurant of the Year (Nostrana)
    The Oregonian
  • Founding member
    Slow Food Portland
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

Where I Eat

Behind the Scenes

Chef Cathy Whims reviews  at post.venue.name
"La Habana"
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Porchetta sandwich
"This sandwich has high-quality pork seasoned and roasted to perfection from a food cart. The chef also adds special treats inside (like salsa verde) to contrast the richness of the pork. The bread has the perfect crunch."
Chef Cathy Whims reviews  at post.venue.name
Lasagna Bolognese
"This amazing dish has layers of paper-thin, homemade pasta, rich béchamel, and bolognese sauce, with a gratin of Parmigiano-Reggiano cheese."
Chef Cathy Whims reviews  at post.venue.name
Agnolotti of foie gras
"These tiny ravioli are filled with liquid and served with little cubes of roasted pear and pear cider beurre blanc."
Chef Cathy Whims reviews  at post.venue.name
Rajas con crema tacos
"The tortillas are made fresh to order, and the spiciness of chilies combined with the richness of the cream is irresistible."

From My Menu

Chef Chris Israel reviews Insalata Nostrana at Nostrana
$$ | Italian
Buckman
4 Reviews
"The texture and flavors of this radicchio salad, done Caesar-style, are the best: crunchy, salty, bitter, and sweet."
Chef Naomi Pomeroy reviews Smoky rotisserie chicken at Nostrana
$$ | Italian
Buckman
1 Review
"This is the best chicken I’ve had in my life, hands down. It's always on the menu, but its accompaniments change depending on the season. The night I had it, it was served with roasted sweet winter carrots, and a pistachio pesto. Totally to die for!"
Chef Gabrielle Quiñónez Denton reviews Grancio pizza at Nostrana
$$ | Italian
Buckman
1 Review
"This seasonal, wood-fired beauty is not a traditional pie in the sense of red sauce, cheese, etc. Instead, it's got fresh Dungeness crab and crème fraîche with fines herbs and paprika butter. We like to add an egg to it and eat it alongside chef Cathy's radicchio salad for the perfect lunch. Editor's note: This dish is only available during Dungeness crab season."