Our locations are like siblings, they share the same lineage, but each has it's own identity.

Olympic Provisions Southeast Restaurant

Reservations: HERE
Address: 107 SE Washington
Phone: 503-954-3663
Hours: Tuesday - Friday 11 am to 10 pm, Saturday 10 am to 10 pm,  Sunday 10 am to 9 pm, Monday 11 am to 3 pm

Tucked into one of Portland’s beautifully restored industrial buildings, Olympic Provisions Southeast has grown from establishing the city’s first salumeria to being a destination for refined, European-style dishes.

Our menu here is guided by the capable hands of chef Alex Yoder, and reflects an innovative approach to the traditions of rustic Spanish and Mediterranean cooking. In combining these methods with the clean, bold flavors of the Pacific Northwest, Yoder’s dishes highlight the locally-sourced meats and seasonal vegetables you’ll find on his menus.

Come to OPSE to enjoy a meal of shared plates or traditional, entrée-style dining under our glowing MEAT sign. Our extensive wine list will provide an excellent compliment to your dinner, with many Old World varietals represented next to west coast favorites. With the sleek industrial design reflecting warm candlelight, you’ll want to bring a date—the ambiance of the European dining experience is alive and well at our romantic SE location.

Meet our stafF

Alex Yoder, Executive Chef

Born in NE Portland to a family of cooks, Yoder quickly learned the value of preparing seasonal, locally-sourced cuisine. At Chateaulin, Castagna, and Clyde Common, Yoder has worked from line cook to sous chef, before taking the helm at Olympic Provisions as executive chef in 2010.

Yoder, prefers to spend his free time with a cookbook, and counts octopus, sardines and oxtails among his best friends. He takes an ingredient-driven approach to formulating his Mediterranean-influenced menu.

“This is the way I like to cook, because this is the way I like to eat,” he said. “Sometimes you’re in the mood for protein, and sometimes you just want a salad and fresh vegetables.”

Jessica Hereth, Wine Director / General Manager

In her early career, between school and travel Jess worked in restaurants, gaining experience from California to Nantucket to Australia, and eventually Portland. In 2009 Jess moved to France to indulge her francophile spirit while teaching English in a rural highschool in Champagne.

Jess has studied wine formally and is a certified sommelier, receiving the top grade in her class. She has a solid foundation of global wine regions, styles, and wine making practices, but it was her fervor to taste, and eagerness to drink off the beaten path that served as her true wine education. She is an adamant supporter of small production, minimal intervention wines, which are the true match for the handmade charcuterie of Olympic Provisions.

Victor, Sous Chef

Joe Vannaman- Master Pickler

Stacey Gibson, Sommelier/Manager

After receiving a degree in political science from Boston College, Stacey relocated to Washington, DC and sought a career in public policy. Rather quickly, she realized that the world of politics was not her true calling. Stacey packed up and moved to New York City, where she started in the restaurant industry and fell in love with the energy and pace of the restaurant floor. Once she discovered the wine world, she was hooked for good. She was a sommelier at Momofuku Ma Pêche and Corkbuzz Wine Studio before moving to Oregon in August. She is an Advanced Sommelier with the Court of Master Sommeliers and is currently studying for the Master Sommelier exam.

Melissa McKinney, Pastry Chef

Melissa has been cooking and baking in Portland for over 20 years. She started as the salad girl at age 14 at an Italian restaurant in Akron, Ohio...and has never left the kitchen. Melissa moved to Seattle in 1991 and learned how to cook "from the market", incorporating local and seasonal ingredients in all of her cuisine.
Melissa worked as a Sous Chef at Ron Paul Charcuterie before diving into the pastry and baking department. She honed her skills further at Bluehour and then opened her own business, Criollo Bakery in Northeast Portland. When not baking up a storm, Melissa can be found reading and researching all things culinary and chasing her daughters and Newfoundland around her neighborhood.


Lunch/ Monday – Friday 11-3
Mid Day Menu/ Tuesday – Sunday 3-5

Dinner/ Tuesday – Sunday 5-10 *(we close at 9pm Sundays)
Brunch/ Saturday, Sunday 10-3

(503) 954-3663

Lunch/ Monday – Friday 11-3
Mid Day Menu/ Tuesday – Sunday 3-5

Dinner/ Tuesday – Sunday 5-10 *(we close at 9pm Sundays)
Brunch/ Saturday, Sunday 10-3

(503) 954-3663


Reservations are accepted for 5 or more at lunch and brunch, and for all sizes at dinner. For parties of 9 or larger please contact the restaurant directly.
Our deli is open from 11-close Monday-Friday and from 10-close Saturday and Sunday.
Call 503-954-3663 to reserve or book online: