Grassa

1205 Southwest Washington Street PortlandOR97205
Opens in 1 minute
Sunday
11:00am-10:00pm
Monday
11:00am-10:00pm
Tuesday
11:00am-10:00pm
Wednesday
11:00am-10:00pm
Thursday
11:00am-10:00pm
Friday
11:00am-10:00pm
Saturday
11:00am-10:00pm
Payment Methods: Visa, MasterCard, American Express, Discover, Diners Club
Average Rating
4.5
Total Reviews
(57)
Recommended 0
Not Recommended 0
Average Rating Over Time
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Description

Rick Gencarelli, who gave Portland the sandwich haven, Lardo, added an Italian gem to his collection, with the establishment of Grassa. With whitewashed walls surrounding simple furnishings, this restaurant features minimalist decor, giving it a warehouse effect. The ambiance may contrast with the ideal notion of an Italian trattoria, but don't let that mislead you. The pastas and salads on...
by cityseekr on February 17, 2014 from cityseekr

Editorial Reviews

Pasta and Pinot Dinner at Grassa; Pondicherry Pops Up:
WEST END— Rick Gencarelli's casual pasta restaurant Grassa will team with Forest Grove's Apollini Vineyards for the final dinner of the winery's "Pasta & Pinot" series. The dinner, set for tomorrow, June 10, will feature two pasta dishes during the four-course set; each course will be paired with Apolloni wines. Reservations are $50 (not including gratuity) and are available by emailing here....
by eater on June 09, 2014 from eater
Punch Bowl Social's Cocktail Class; Grassa's V-Day Deal:
DOWNTOWN— Need a last-minute, unexpected V-Day plan? Hybrid diner/bar/game center Punch Bowl Social will hold a one-off Valentine's Day cocktail class tonight, February 13. Bar manager Josh Owen will walk a dozen eager cocktail-makers through drinks like the Pink Lady and a French 75, and this first event comes at a deep discount: three classic drinks for $10. For reservations, call...
by eater on February 13, 2014 from eater
Russell's 'B+' for the Fun-Loving Racion; the Alt-Weeklies Get Harsh:
The Oregonian's Michael Russell gets schooled at the West End modernist Spanish restaurant Ración, where "advanced students of molecular gastronomy might find Ración to be an entry-level course, but newcomers will be entranced." Russell bestows a "B+" grade upon chef Anthony Cafiero's "part-lab" restaurant, praising the kitchen's emphasis on flavor despite the tricksy foams and powders...
by eater on September 09, 2013 from eater
Brooks on din din Supper Club; Robust Flavors at Grassa:
How does one review a restaurant whose concept constantly changes? Portland Monthly's Karen Brooks tackles this in her review of chef Courtney Sproule's NE brick-and-mortar outpost of her once pop-up only din din Supper Club. The result focuses on the atmosphere, full of "unconventional merriment" and chefs whose "muscular arms [are] tangled in a culinary ballet." The soundtrack and the staff's...
by eater on September 03, 2013 from eater

Information from the business

Rick Gencarelli, who gave Portland the sandwich haven, Lardo , added an Italian gem to his collection, with the establishment of Grassa. With whitewashed walls surrounding simple furnishings, this restaurant features minimalist decor, giving it a warehouse effect. The ambiance may contrast with the ideal notion of an Italian trattoria, but don't let that mislead you. The pastas and salads on...
by yahoolocal on June 04, 2015 from yahoolocal