festivore CHOICEOba
Courtesy of restaurant web site
...nueva latina with principles
Neighborhood: Pearl District
Cuisine: Latin American
Cost: $$$
Chef: Scott Neuman
555 NW 12th Av@Hoyt
Portland, Oregon, United States
(Map)
www.obarestaurant.com
+1 (503) 228-6161
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Our Comments
pending review
- Special Deals: tapas all the time and a Happy Hour menu 16-18:30 (4–6:30pm) daily; beverages and many food options, $3-$6 (no happy hour on the First Thursday of each month)
- Extensive vegetarian and whet-free menus
- Outdoor tables: sidewalk dining (weather permitting)
| Restaurant Features | ||
|---|---|---|
| Food | gourmet cooking, organic / real food, pairing food & beverages, smaller portions / sharing, vegetarian friendly, wheat/gluten-free options | |
| Place | natural materials, nice design, outdoor tables, private rooms | |
| Service | reservations recommended | |
| Scene | ||
| Values | community leader, local sourcing, natural ingredients, recycling / composting, seafood sustainbly sourced, waste reduction program | |
From the Restaurant Site...
¡Oba! is strongly committed to using Sustainable, Natural, Organic and Reginol products whenever available. Oba is dedicated to reducing our environmental impact through effective recycling and composting programs.
In defining NuevoLatino at ¡OBA! we begin with the cultures and cuisines of the Caribbean and Cuba, go through South and Central America, up through Mexico to my roots in the American Southwest, interpreting these foods so that they may be enjoyed by people in the Northwest. Here you will find food that is authentic as well as creative. The food at ¡OBA! mirrors the exuberance of the South American marketplace, the Mexican hacienda, and Cuban sizzle. Vibrant color, dancing light, spicy undertones and the rich history of long-held family traditions serve as a framework for a truly transformational dining experience. While trying to interpret and define the cuisine, it is impossible to ignore the local bounty of Oregon products, from salmon to chanterelles. We also try to support our local organic farmers as much as possible, always striving for the highest quality and the most unique products available. This is the kind of comfort food you’d find on a sultry Cuban plantation in the 1950’s, or in a spacious South American hacienda today.”—Scott Neuman, Executive Chef, ¡OBA! Restaurante