Olympia Provisions Southeast


503-954-3663 107 SE Washington St
Portland, OR 97214


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Olympia Provisions Southeast is reopening for social distancing dining on Friday June 19th 2020. We've spaced out tables at least 6' apart and move many of them to our high ceiling indoor patio/atrium. We've put many new safety and sanitation steps in place so please be patient with us while we learn this new system. We also ask that all customers wear face masks when not eating and drinking to protect yourselves and us. We hope to see you soon!

Current Hours

Wednesday-Saturday Dinner: 5pm-8:30pm (restaurant service ends at 10pm)

Saturday & Sunday Brunch: 10-2pm

We're reopening, and we do take out too!

We have some new policies in place to help keep our staff and public safe.

  1. Please wear a face mask when not eating and drinking. This includes when our staff is at your table to discuss the menu, bringing and clearing food and drinks, and when walking through the space. We know this isn't easy, but it's the best and safest way for everyone.
  2. We ask that you help keep our staff safe and distant - please place empty glasses and plates at the edge of your table so they can safely remove them with out reaching over.

 

 

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 Katherine Roe, 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, Roe'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.

We have limited seating so we encourage guests to book a table online or call ahead to check on availability. If you want to order your food for pick up we can do that! We have limited take out options available on Tock, but will also have a la carte menu options available for home delivery through Caviar.

You can also shop on our website for delivery out of state, or on our Portland Pantry service for foods to prepare at home in the Portland area. Thank you for supporting us through this time. Be well, stay healthy, treat people with kindness, and we hope to see you soon!

 

Our Amazing Staff


  • Emily Hannah-Lewis

    SE Bar Manager/Sommelier

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    Emily Hannah-Lewis

    SE Bar Manager/Sommelier

    Emily's first exposure to restaurants was getting underfoot at her mother's coffee shop in Southern California, which instilled a lifelong love of food and a passion for hospitality. After four years in LA doing everything from pouring beer and waiting tables, to washing a dish or two, Emily moved to Portland, OR in 2014 and began her career at Olympia Provisions in late 2015. Under the guidance of Jess Hereth, Emily was able to discover and foster her love and passion for low intervention wines and craft cocktails, taking the helm as bar manager and wine educator in September of this year. 
    When she's is not at work she can be found enjoying a glass of Riesling or Nero d'Avola, and enjoying the company of her husband and two dogs, Evie and Bina. 
  • TJ McConnaughey

    SE Executive Chef

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    TJ McConnaughey

    SE Executive Chef

    T.J. joined the family at Southeast as a brunch cook in December 2013. Prior to being promoted to Executive Chef, he served as the evening Sous Chef for two years.

    A native of Traverse City, Michigan, T.J. grew up in kitchens, working in virtually every restaurant job before he decided to follow his passion for cooking to the Louisiana Culinary Institute in Baton Rouge, Louisiana. While there, he took the grand prize in the school's annual Race to Cannes competition, which earned him the opportunity to cook at the Cannes Film Festival under the American Pavilion alongside other young chefs from all over the United States. After graduation, T.J. made another big move to Portland, where he worked at restaurants including Brasserie Montmarte and The Gilt Club.  

    T.J. is a lifelong steward of the environment and advocate for responsible sourcing, and when he's not in the kitchen, you might find him volunteering with the Northwest Steelheaders Association, fishing, or hunting; he also enjoys hanging out with his family (including his beloved cat, Biscuit).  

  • Jessica "Jess" Hereth

    Wine Director / Operations Director

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    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. 

  • Mandy Groom

    Pastry Chef

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    Mandy Groom

    Pastry Chef

    Mandy 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.
  • Stuart Wilson

    SE General Manager

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    Stuart Wilson

    SE General Manager

    Stuart got his start in restaurants at age 14 serving brunch at a B&B in Julian, CA. He always knew he loved working in a fast paced environment, so he went on to get his Bachelors in Hotel & Restaurant Management in Arizona, then continued to pursue his restaurant career in Phoenix. After 12 Arizona summers, he picked up and moved to find a job in the Willamette Valley. When he's not at OPSE, you can find him at one of Portland's local breweries or somewhere listening to live music. 
  • Joe Vannaman

    Master Pickler

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    Joe Vannaman

    Master Pickler

    As 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.

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