Monday - Friday 11 am to 10 pm
Saturday & Sunday 9 am to 10 pm
Lunch: M-F 11-3
Brunch: Sat & Sun 9-3
Happy Hour: Everyday 3-5
Dinner: Everyday 5-10
CELEBRATE YOUR VALENTINE!
Join us for a very special Valentine's chef's tasting menu! We'll be featuring an enchanting chef's tasting menu with beverage pairings hand picked by our Sommelier Emily Salko. Can't make it Valentine's night? Not to worry, the special tasting menu will be available during dinner service through the 17th so you can treat yourselves on the weekend!. Please view the menu above and then scroll down to book your reservation! Walk ins are always accepted at the bar or available tables!
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.”
Jessica "Jess" Hereth
Wine Director / Operations Director
Jess' first high school job was in the dish pit of an Ashland panini cafe where she worked to save money for her first trip to Europe. 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, sommelier, and general manager. After almost 8 years with Olympia Provisions 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, making yard wine, or learning to weave.
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.
SE General Manager, SommelierEmily got her start in the restaurant business at age five, rolling cheese balls at her parents’ small town diner in Carbondale, Pennsylvania. After honing her front and back of the house skills working in her family’s Italian fine dining restaurant throughout her teen years, Emily got her BA in Education, but soon realized that the restaurant life was her true passion. She moved cross country to Portland on a whim, where she tended bar at local favorites Jake’s Grill, Lucy’s Table, and Veritable Quandary, before leaving to lead the bar program at OP Southeast, where she is also the general manager. Emily is currently enrolled in The Court of Master Sommeliers' educational program, and is working her way towards certification.
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.