Genoa Re-Opens in Portland

Portland’s original “farm to table” restaurant, will re-open December 1st

Genoa, Portland’s original “farm to table” restaurant, will re-open December 1st under the new culinary direction of executive chef and general manager David Anderson and owner Trish Eiting. Genoa closed last November after a 38-year run as a pioneer in the locavore movement that today, can be traced back to 1971 when Genoa first opened. That same year Chez Panisse opened in Berkeley, CA with a commitment to growing and sourcing local ingredients. Sharing this similar passion, the two west coast restaurants became known as leaders for their ground-breaking support of local farmers and ranchers.

While Genoa’s many diners mourned its closing, Trish Eiting recognized the restaurant as one of the city’s culinary landmarks and took action. She gathered a design team and hired David Anderson, formerly of Vindalho, to run the kitchen, remaining close to the original concept of a prix fixe menu based on classical Northern Italian cooking. Anderson’s menu will feature many of Genoa’s signature dishes featuring hand-made ingredients from grissini and pasta to ricotta and salumi, as well as locally sourced produce, meat and seafood. For the design, the team took a unique collaborative approach and hired a trio of local design and architecture firms to give the traditional restaurant an updated and modern expression.

“The old Genoa will be visible both on my menu and inside the dining room,” says Anderson. “We consulted with former owner Kerry DeBuse to include many of Genoa’s well loved recipes. We also kept the footprint of the existing dining room but updated the design with sustainable fabrics, handcrafted glass chandeliers and handmade ceramic dishes.” The dining room design incorporates creative touches from many local artisans, as well as a higher level of sustainability. “We went more modern, but we didn’t lose the old world charm of the former space,” says Anderson. “We also considered our environmental footprint in all our choices and chose earth-friendly materials when possible.”