Saturday & Sunday 9 am to 10 pm
*Olympia Provisions will close at 3 pm on Sunday February 26th for our annual company holiday party.*
Olympia Provisions Northwest is the convivial west-side answer to our intimate Southeast location. Marked by a string of patio lights on an otherwise industrial stretch of NW Thurman, OPNW offers a menu of lovely rustic European-inspired fare in a warm, windowed setting, accentuated by our antique French rotisserie.
Come in to OPNW for happy hour and warm yourself with a few of our craft cocktails. You’ll find yourself staying for dinner amongst a friendly crowd, where you might hear the strains of old funk and soul mixed with blues and local bands.Some of our Chef's New Menu Items: (Menus are updated daily here)
Spit roasted pork shoulder crepinette, eggplant, piquillo peppers, stewed corona beans
Crispy skinned salmon, braised leeks, roasted beets, breakfast radish, creme fraiche...
Our Amazing Staff
Jessica "Jess" Hereth
Operations Director + Wine Director
Jess' first job was in the dish pit of an Ashland panini cafe where she worked to save money for her first trip to Europe in high school. Since then - between university studies and bouts of travel - Jess has worked in restaurants in a variety of capacities from prep cook to busser, server, bartender, somm, and manager. Jess not only oversee's the daily operations of the OP restaurants, but with the help of the fabulous staff she curates the OP wine programs as well. She 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, and is an adamant supporter of small production, minimal intervention wines. When not at OP you'll likely find her gardening with her two dogs while enjoying glass of natural French wine.
NW Executive Chef
Midway through his junior year as a business major at the University of Texas at Austin, Eric realized he just wasn’t a suit and tie kind of guy. He did love cooking for his roommates though, and being a pragmatist, Eric figured if he became a cook, he’d at least always be able to eat. He picked up a job as a griddle cook at a country club pool cabana, and was instantly hooked, so he dropped out of college to cook and prepare for culinary school (his parents were thrilled). After graduating from California Culinary Academy in 2001, Eric did his externship at the Savoy Hotel in London, then spent a summer working at Portland’s venerable Café Castagna with future OP partners Elias Cairo and Nate Tilden, before moving to the Bay Area, where he worked with chef Bradley Ogden at The Lark Creek Inn in Larkspur. After returning to Portland a decade later, Eric spent five years behind the stove at acclaimed wine bar Bar Avignon, before “rejoining the band” at OP. On his off time, he relentlessly hounds small local farmers for their most interesting produce, and hangs out with his wonderful wife Murphy and their small home zoo of two dogs and two cats.
Pastry ChefMandy Groom has enjoyed a twenty-four-year career in the food industry as a pastry chef, teacher and consultant. Formerly executive pastry chef at Portland institutions Zefiro and Bluehour, she also worked at acclaimed Le Pigeon and Ken's Artisan Bakery. Mandy’s work has been featured in Northwest Palate, Food Arts, Gourmet, Better Homes and Gardens, and Food & Wine, and her recipes have been published in Baking From The Heart, a cookbook benefiting Share Our Strength, a national organization dedicated to fighting hunger. In her spare time, Mandy enjoys music, singing, photography, gardening, nature, botanical hoarding, and spontaneous dance parties.
NW General ManagerDuring his twenty-four years in New York City, Gary attended college at the Fashion Institute of Technology and worked for several major retailers before discovering that the restaurant business was his calling. After stints at various restaurants around town, Gary spent a decade working with chef Mario Batali and the Batali & Bastianich Hospitality Group, most recently as Service Director at Otto Enoteca. In 2013, Gary and his husband visited Portland on their honeymoon, fell in love with the charm, the food, and the rain, and moved here four months later with their two cats. As Otto Enoteca was one of the first restaurants in New York certified to cure their own meats, Olympia Provisions was a natural fit. Gary never quite abandoned fashion altogether, and currently co-owns a small business with his husband, designing custom garments for local artists and performers.
NW Sommelier/ManagerJohnny’s career in wine happened quite by accident, when he volunteered to help out in the cellar of the Washington, D.C. restaurant, where he waited tables. After moving to San Francisco in 2002, Johnny worked at several of the city’s finest restaurants, including James Beard Award-winning The Slanted Door, where he was greatly inspired by the esoteric, small-producer driven list, and developed a deep appreciation for farmer-winemakers and natural winemaking practices. In 2014, Johnny relocated to Portland, where he eventually landed at OP. When he’s not recommending his favorite Rieslings, Grower Champagnes, and anything from the Loire Valley, he’s playing with Gin the dog, drinking a cocktail, or watching Parks & Recreation.
Master PicklerAs a child, Joe began making pickles in his grandmother’s kitchen. He recalls summer afternoons in rural South Jersey sealing mason jars of applesauce, fruits, tomatoes, and pickled eggs. Joe maintained his passion for cooking and later attended the Philadelphia Restaurant School. After a stop over in New York, Joe eventually made his way to Portland and began working at Olympia Provisions in 2010. Joe not only loves making artisanal pickles, but in his spare time, he enjoys rockin’ out on his bass with his band, Sleeptalker.