Saturday & Sunday 9 am to 10 pm
**Olympia Provisions Southeast will be closed on Thanksgiving day. Our apologies for the inconvenience. Happy Holidays!**
Tucked into one of Portland’s beautifully restored industrial buildings, Olympia 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 complement 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.
Our Amazing Staff
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 Olympia 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, & sometimes you just want a salad and fresh vegetables.”
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 Olympia Provisions.
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, OR 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.